“Baked apples are at the core of modern thinking.”
Naomi Kobuko
First the giveaway. The Shabby Apple folk wrote in to say … “We appreciate the quality of your website and its air of culinary chic, and we’d love to offer your fashionable readers a Shabby Apple Giveaway! Shabby Apple’s “Boysenberry Pie” Collection of aprons features designer fabric in cheery prints and charming styles, blended together for a vintage-inspired look that’s altogether sweet. Each apron comes complete with a recipe for its namesake dessert.” … Whats not to love about these???
HOW TO ENTER: To win a Shabby Apple apron {value for $32-$40}, you must leave a comment before 22nd January, 2012, telling me you …
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An Englishman who came to America in the 1850s, he built a family and a career and then, in his early forties, started a revolutionary business feeding train passengers in the Wild West along the Santa Fe railroad. He became something much better understood today: the founding father of the American service industry. Fred Harvey ran all the restaurants and hotels along the country’s largest railroad, the Santa Fe between Chicago and Los Angeles.
This curious Englishman turned out to be more than just a brilliantly successful manager of hotels and restaurants and a true Horatio Alger story come to life (during the time when Alger actually was writing those stories). He created the first national chain of restaurants, of hotels, of newsstands, and of bookstores— in fact, the first national chain of anything— in America.
The restaurants and hotels run by this transplanted Londoner and his son did more than just revolutionize American dining and service. They became a driving force in helping the United States shed its envy of European society and begin to appreciate and even romanticize its own culture.
Stephen Fried is an award-winning investigative journalist and essayist, and an adjunct professor at Columbia University’s graduate school of journalism.
Links {with recipes} you might enjoy: Fred Harvey Cooks, Fred Harvey Cookbook Project
[print_this]Recipe: French Apple Pie with Nutmeg Sauce
Comfort food redefined. Takes you back to the good old days … a simple, comforting apple pie served with an even simpler nutmeg sauce. This classic eating house comfort food dish was tarted up by the head Fred Harvey baker at the Los Angeles Union Station way back in the 1920’s!
Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients & Method:
- Recipe the Fred Harvey way!
- {I made half portion. The pastry recipe I used is from here}
- French Apple Pie:
- Pare and slice eight cups tart apples and place in the saucepan with one-half cup water to cover. Bring to a boil, and cook until tender, about five minutes.
- Add one-half cup sugar, mixing gently to avoid damaging the apples. Using slotted spoon, arrange apples in pie tin lined with pastry.
- In a small bowl, stir to mix one cup graham cracker crumbs, one half cup flour, and one-half cup sugar. Add one-third cup butter and a few drops of vanilla and stir thoroughly with a fork until mixture has a coarse, crumbly texture.
- Sprinkle the graham cracker topping evenly over apples.
- Place in oven pre-heated to four-hundred-fifty degrees and bake for thirty minutes, or until pastry turns light brown.
- Nutmeg Sauce:
- In a small saucepan, beat one egg yolk, one-half cup sugar and one-cup milk together well. Heat to just boiling and remove from heat immediately.
- Add one teaspoon nutmeg and stir thoroughly. {I added 1/2 a scraped vanilla bean too}
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