Submitted by Kynwric
4 Granny Smith apples
2 cups sugar
1 tsp. ground cinnamon
4 large eggs
1 cup orange juice
1 cup vegetable oil
2 tsp. vanilla extract
4 cups flour
1 tsp baking powder
Peel, core and quarter the apples, then thinly slice crosswise. Preheat your oven to 350 degrees. Grease a 10-inch tube or bundt pan. Put apples in a large bowl, sprinkle with a cup of sugar and the cinnamon. Set aside. In a large bowl, beat the eggs, orange juice and remaining sugar with a mixer until pale yellow and thick. Gradually beat in the oil, add in orange juice and vanilla extract. Sift together the flour and baking powder. Gradually add it to the egg mixture, stirring with a large wooden spoon. The batter should have the consistency of thick honey; fold the apples into the batter, making sure that they are well distributed. Pour the apple batter into the prepared bundt pan and smooth out the top. Back until the top is well browned and splitting (about 1 hour.) Invert the bab onto a rack to cool. Sprinkle with powdered sugar before serving.
Submitted by Kynwric
2 1/2 lbs chicken or capon, cut into serving pieces
1 tbsp olive oil
1 tbsp butter
1 1/2 cup chicken stock
1 tsp rosewater (available from Middle Eastern groceries, or by mail order from Williams Sonoma; 1800.541.2233)
1 cup white wine
2 oranges, peeled and cut into eighths
2 lemons, peeled and cut into eighths
4 prunes, coarsely chopped
4 dates, coarsely chopped
1/2 cup currants
1/4 tsp salt
1/2 tsp whole peppercorns
1/2 tsp whole cloves
1/2 tsp mace
In a large dutch oven, heat the oil and butter together until hot. Season the chicken with salt and pepper and place in pan. Brown well on all sides. Add the chicken stock, rosewater, and wine. Simmer for 20 minutes. Add the fruit, salt, and mace. Place the peppercorns in a cheesecloth bag and add to the stock (the cheesecloth isn't strictly necessary, but biting unsuspectedly into a peppercorn or close can be an unsettling experience). Continue to simmer for another 15 minutes, or until the chicken is cooked and tender. Remove the cheesecloth bag containing the peppercorns and cloves. Serve in a large bowl with strips of fried bread.
Submitted by Kynwric
2 lb leg of mutton or lamb (works well with beef also)
1 pint dark ale
2 onions, thinly sliced
1 tsp salt
pepper to taste
2 tbsp butter
Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain. Place in a heavy pan with the beer and onions, cover and simmer for an hour. Add the salt, pepper and butter. Continue to simmer for 30 minutes, or until tender. **Note: I've found that adding 1/2 tsp or so of malt or cidar vinegar really sparks up the dish.** Serve with fingers of fried bread.