Apple Pandowdy

Fall for me means comfort foods and that includes sweets. There is one classification of desserts that are similar in ingredients but different in the way that they are finished. All three forms start with a fruit filling but each differences in the way that they are covered . These include cobblers that are covered with a pie type crust, there is the crisp or crumble that is covered with a crumb type topping and then there is the Pan dowdy  that has a cake crust topping.   

All Purpose Flour                               3 Tbl.
Apple Juice                                         1 cup
Brown sugar                                      ½ cup
Butter                                                 1 stick
Sugar                                                  3/4 cup
Cinnamon                                          1 tsp.
Ground Cloves                                   ½ tsp
Ginger                                                 1 Tbl.
Golden Raisins                                   ½ cup
Granny Smith Apples Sliced               6 Lbs.
Box Spice Cake                                    1 Package

Saute the apples in the butter until they start to soften. Add the flour and cook for 2 min. Add the
apple juice and cook until it thickens. Season the mixture to cool completely before continuing.
In a mixing bowl prepare the cake mix by box directions, substituting apple juice for the liquid
indicated. Pour the batter over the apples and cover with Foil and bake at 350 for 20 min.
Uncover and cook for an additional 10 min. or until the cake is cooked and the top is Golden
brown.

Corn Chowder

Well, with the close of the Fair we can expect the weather to turn cooler which means the we have finally made it to Fall. Nothing says fall more to me than comfort foods such as stews and soups. This chowder is one of my favorites. The panchettta adds a richness that is nice but you can substitute regular bacon if you need to . 

5 ears                 Sweet corn (Kernels removed)
1 ea.                   Yellow onions diced
1 rib                   Celery diced
4 oz.                   Carrot diced
2 oz.                    Panchetta diced
2 ea.                   Yukon gold potatoes diced
1 Qt.                   Corn Liquor
1 cup                   Heavy cream
1 tsp.                   Thyme
TT                       Salt and pepper
as needed             Flour

Place the corn on a cookie sheet. Roast the corn for 5 min. at 350. Puree all but 1 cup of the corn in a mixer until smooth. In a medium sauce pan render the panchetta. Add the onions, celery and carrots sweating the vegetables. Sift in 2 tbl. Of flour and cook until lightly browned, stir constantly. Add the Liquor, puree and the potatoes. Bring the mixture to a boil and reduce to a simmer cook for twenty min. Adjust the seasonings and finish with the cream.

Corn Liquor- Ruff chop the corn cobs and add to 6 cups of water and a bay leaf. Bring the mixture to a boil and reduce to a simmer and cook for 30 min. Strain through a mesh sieve.