Bret's Apple, Cheddar and Beef Shepherd's Pie

I love British and Irish cooking.  It's very basic and the Shepherd's pie is a favorite pub food type of dish.  This is a delicious and intriguing variation on it.  I thought of the combination of apple, cheddar and beef and thought it would be good.  I'm glad I was right.  The mushrooms and the carrot give a little bit more variety to the texture without detracting from the play of sweet and savory flavors between the main three actors.  If you can get it, serve with Branston Pickle--it's divine.

serves: 4-6
prep time: 1 hour
cook time: 30 min

Ingredients Crust:
4 lb's Idaho or Russet potatoes, peeled
2 eggs
2/3 c. bread crumbs, panko will due, or food process old stale bread
1/2 tsp salt
1 tsp onion powder
1/4 tsp black pepper
1/3 c. pan drippings (from filling below)

Filling:
2 lbs ground beef or sirloin/top round, sliced into 1 cm cubes
4 large granny smith apples, cubed; 1 cm
1 lb mushrooms, white or brown, halved or quartered
1 medium onion, coarsely chopped
4 carrots, coarsely chopped
2 tbsp worcestershire sauce
2 tbsp apple cider vinegar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
LAST:
2 c. cheddar cheese cut into 1 cm

Gravy Ingredients:
remaining liquid from cooking the filling (~ 1 c. maybe)
1 tbsp butter
3 tbsp flour
1 1/2 c. milk
1/4 c. dry sherry
salt to taste
worcestershire sauce to taste

Oven @ 400 F

Filling Method:
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If the potatoes are very large, halve or quarter them.  Boil until cooked and fork-tender.

While potatoes are cooking, use a large dutch oven and begin browning the beef.  Add all the remaining ingredients except the cheddar cheese.  Cover and cook on med-low for 10-15 minutes to cook all the vegetables.  Once the carrots are cooked, you're good.  Use a colander and drain the filling mix into a large bowl, saving the liquid.

Reserve 1/3 of a c. of the liquid for the mashed potatoes.

Gravy Method:
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Begin making a roux out of the remaining liquid.  Add 1 tbsp butter, 3 tbsp flour, and gradually add in 1 1/2 c. milk, the wine, and seasonings, stirring over a medium-low heat.  Stir and cook until it's thick but still runs and has a light caramel color.  Pour into the filling and mix it around.

Mashed Potatoes Method:
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Put the boiled potatoes in a mixing bowl and use either an electric mixer or potato masher.  Add the eggs, seasonings, bread crumbs and liquid.  Mash until relatively smooth.

Assembly:
Use roughly half of the potatoes to line the bottom of the dutch oven.  The thickness should be 1/2 an inch (not quite 2 cm).  Take the potatoes up the sides, making a 'crust' of mashed potatoes by about 4 cm.  Layer in half of the filling and cover with half the cheese cubes.  Add the other half of the filling on top, and spread the remaining half of the cheese.  Spread the remaining potatoes over the top and sides, attempting to seal the filling on all sides with a crust of potatoes.

Bake in oven @ 400 F for 30 minutes, till crust is crispy and cheese is melted.

Serve with Branston Pickle

Apple Fritter, Dunkin Donut Copycat Recipe

APPLE FRITTER DONUTS
Dunkin Donut Copycat Recipe

For the Dough:
2 1/4 teaspoons (1 packet) active dry yeast
2/3 cup whole milk, warm to the touch
3 1/4 cups + 2 tablespoons all-purpose flour, divided
4 egg yolks
1/2 cup granulated sugar
1/2 cup apple cider
1/4 cup unsalted butter, melted
1 tablespoon vanilla extract
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon

For the Apples:
1/4 cup unsalted butter
1 vanilla bean
7 Granny Smith apples, peeled, cored and chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 cup apple cider
1/4 cup apple cider vinegar

For the Glaze:
1/2 cup + 2 tablespoons powdered sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

2 quarts vegetable oil, for frying

Make the Dough: Place the yeast in a mixing bowl. Pour the milk over the yeast a let sit for 5 minutes. Add 2 cups of the flour to the yeast and milk mixture, but do not stir. Cover the bowl with plastic wrap and set aside in a warm place until the surface of the flour cracks, about 30 to 40 minutes.

In a medium bowl, whisk together the egg yolks and sugar. Add the apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 cups of the flour and whisk until combined, then add to the yeast mixture. Using an electric mixer, beat the dough on low speed for 30 seconds, then increase the speed to medium and beat for 1 minute. Add the remaining 2 tablespoons of flour and mix on low speed for 30 seconds, then increase to medium for another 30 seconds. The dough will be VERY soft and sticky. Transfer the dough to an oiled bowl, cover the bowl with plastic wrap, and set in a warm place until the dough has doubled in size, about 1½ hours.

Make the Apples: Melt the butter in a 12-inch skillet over medium heat. Slice the vanilla bean in half lengthwise and scrape the seeds into the pan with the melted butter and drop the vanilla bean pod in as well. Heat the butter until it is bubbling, then add the chopped apples, tossing to coat them with butter. Add the sugar and cinnamon and cook for 5 minutes, stirring occasionally. Add the apple cider and vinegar, increase the heat to medium-high, and cook until all of the liquid has evaporated, stirring occasionally, about 10 to 15 minutes. Remove the vanilla bean and transfer the apples to a baking sheet to cool.

Assemble the Donuts: Scrape the dough out onto a well-floured surface and pat into a rectangle 2 inches thick, flouring the surface as necessary. Spread half of the apples over the dough, leaving space around the edges. Fold the dough into thirds (like a letter) by folding the bottom up and then the top down. Use your hands to again pat the dough into another rectangle about 2 inches thick. Spread the remaining apples on top and fold into thirds again. Gather the dough together in a rough ball and return it to the oiled bowl. Cover and allow to rise until doubled in size, about 30 minutes.

Meanwhile, in a large Dutch oven, heat the oil over medium heat to 375 degrees. Scrape the dough out again onto a well-floured surface and gently pat it out to 1/2 inch thickness, flouring the surface and the dough as necessary. Using a pizza cutter, bench scraper or sharp knife, slice the dough into 1-inch pieces in a checkerboard pattern. Shape 4 ounce portions of the dough into round mounds and allow to rest for 10 minutes.

Make the Glaze: While the dough is resting, mix together the glaze. Whisk together the powdered sugar, heavy cream, vanilla and salt in a medium bowl set over a small saucepan of simmering water over low heat. Heat and whisk occasionally until the mixture is warm to the touch. Remove from the heat and keep warm.

Fry the Donuts: Very carefully drop each mound of dough into the hot oil, only adding as many as will comfortably fit in the pot so they are not crowded. Fry until the underside is golden brown, about 3 minutes, then using a spatula or spider skimmer, carefully turn them over and continue to cook until the other side is golden brown as well, another 4 to 5 minutes. Remove the doughnuts to a paper towel-lined pan or a cooling rack. Repeat with the remaining doughnuts, allowing the oil to come back up to temperature between batches. After removing each batch of doughnuts, allow them to sit for about 5 minutes, then brush with the glaze. Serve warm or at room temperature.

Alex's Appletini

1 oz. Green Apple Schnapps
1 oz. vodka
1/2 oz. sweet and sour mix
splash of lime juice

Carrots and Eggplant with Apples

Carrots and Eggplant with Apples

4 large carrots, chopped
1 chinese eggplant, chopped
1 medium granny smith or other apple
2 tbsp lemon juice
2 tbsp cherry juice OR 1 tbsp honey
pinch of allspice
2 pinches of ginger
1/4 tsp black pepper
1/4 tsp salt
peanut oil

Use enough peanut oil to cover the bottom of a saucepan and start frying the carrots on medium-high heat.  Add the eggplant and apples after 4 minutes.  Add the seasonings.

Walker Brothers Apple Pancake

INGREDIENTS

2 Granny Smith apples, sliced
1/2 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
4 eggs
1 tsp vanilla
1 cup milk
1 cup flour
1/4 cup butter
DIRECTIONS

1
Mix apples, sugar, brown sugar, and cinnamon in a medium bowl. Beat eggs, milk and flour in a separate bowl.
2
Melt butter in pan and add apple/sugar mixture. Pour mixture in 9-inch round baking dish. Pour flour/egg mixture on top. Bake 20-30 minutes until brown at 425°.