Fried Apples

This week, I am writing about my pre-Thanksgiving meal that controls my cravings for the ultimate feast that is weeks away. That first blog covered the main dish: turkey meatballs! Turkey is the premier entre for Thanksgiving but it’s the side dishes that crowd the plate. It is hard to leave any of our favorites out of the feast, but our tables are only so big! That is the best part of a pre-Thanksgiving meal … make some of those sides that didn’t make the cut for the final menu.

Or, maybe you are ready for a new line-up and just need some good recommendations.

The second post this week featured a simple and healthy side-dish: Parsley-Mustard Glazed Carrots.


Having covered the protein and the veggie, it’s time to add a little fruit.

By reading the title, you might be thinking we’re breaking out the deep-fat fryer or at least some serious amounts of oil. But we’re not.

In fact, these apples really aren’t fried at all. They are steamed and simmered but there is no oil involved. A little butter? Yes. We are talking Thanksgiving, after all!

My mom would make these apples for dinner (well, we called it supper). They always seemed so FANCY to us and were so pretty piled up on top of pork chops. There were never any leftovers. I made a full batch for my husband and myself so there are a few left. They are calling me to warm them up and put them on top of pancakes or oatmeal this morning.

It would be rude to ignore them …

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Fried Apples

5-6 medium size apples (these are Jonathan apples and my favorite for this recipe)
2 tablespoons of butter
1/3-1/2 cup sugar
pinch of salt (if using unsalted butter)

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Cut apples into quarters, remove core, and slice thin. Melt the butter in a shallow pan over medium-low heat and add apples (and pinch of salt, if needed). Fold apples into butter, cover with lid, and allow to gently steam for 15 minutes.

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Remove lid, sprinkle with sugar, gently stir apples to coat, return lid to partially cover pan (allowing steam out) and simmer on low heat for 30 minutes. Stir only once or twice. Remove from heat and serve.

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Looking at my pictures, these apples really deserved a much prettier presentation. I have a couple of my grandmother’s depression-glass bowls that would have been worthy. Of course, growing up we didn’t spend any time staging our table or our plates. We certainly didn’t take time to take pictures of our food (oh how I wish we had). We said our prayer and we dug in! I’m sure it was the appreciative sound of “mmmmm…” as we all took our first bites that pleased Mom the most.

After all … when cooking for others, that sound is all the applause that is ever needed.


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Anita Hinkeldey McVey

From the farm in Alta ... to college in Ames ... to the suburbs of Des Moines in Waukee ... I am an Iowa girl through and through. I married the cute, but quiet, guy who made me laugh out loud in Statistics class and we have two awesome, but terribly sarcastic, boys. In 1999, I quit my research job to be home with those active boys. Staying home allowed me to spend more time preparing meals, trying new recipes and striving to serve healthier options for my family. Now that my boys are men ... well, "adults" anyway ... and my husband still appreciates what I accomplish at home, I have time to explore my creative side and knock "writing a blog" off my bucket list. I love trying new things, traveling, gardening, reading and clean countertops. I love baseball (watching, not playing) and concession stands. Choosing a favorite food is impossible but if I was forced to pick just one, it would be pie! I thank God that He has led me to this place. Here's to a new adventure and hopes that others will be able to use what I post to discover the benefits of family meals and living a picnic life.

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