I did say yesterday that I was going to post Liala's recipe today, but she put it up on her blog for me instead, so go and check out her ‘I Love the Smell of Alterac in the Morning’ Breakfast Strata recipe!
Instead I'll share the two recipes I received by email. They are both quite appl-icious!
Forget fish feast! This is what I bring to family (raid) gatherings.
Pastry for a 8 or 9 inch two crust pie (The pie vendor in Ironforge has the ready made ones) But if you want to go native:
1 cup [simple flour]
1/2 teaspoon [salt] (any leather worker carries some)
1/3 cup + 1 Tablespoon whipped [buzzard bites] * (shortening)
2- 3 Tablespoons [Alterac spring water] (increases spirit)
6- 7 tart apples ([Crisp dalaran apple] or [goldenbark apples] are the best. Do not use [Bobbing apples] as they are too high in moisture content)
1/2 cup sugar /[simple spice] (Use the simple splenda spice if your tank is getting portly)
1 teaspoon [Holiday spice] (cinnamon)
1/4 teaspoon [Soothing spice] (nutmeg)
Heat oven to 450 degrees. Lay out your pastry on a [Cheese platter] (pizza pan), Ranid Glowergold probably has extras. Then flute the edges with your dagger.
Next lay out thinly sliced goldenbark apples spiraling around the crust. Don't peel them! (I think feral kitty needs the roughage).
After crust is covered with apples, Sprinkle with the Holiday, soothing and simple spice mixture. Then top with crumble topping:
3/4 cup [simple flour]
1/2 cup [simple spice]
1/2 cup firm "Whipped as smooth as butter" [Buzzard bites] (Trust me)
Mix this together until crumbly and put evenly over the top of the pie.
Bake 30 to 40 minutes or until edge is golden brown and apples are tender. Best served warm sliced up in pizza like slices with maybe some [Tigule and Foror's Strawberry icecream] on top.
I had just finished helping my Troll brethren liberate the Echo Isles. It was a pleasant autumn day, so I decided to take a stroll to the Valley of Trials, and visit with some of my Orc friends.
As I was approaching the camp, I realized that the Cactus Apples were in season, and ready to harvest! Excitedly, I picked all I could carry, and shapeshifted myself home to make my famous Cactus Apple Surprise.
Here's how to do it!
1/2 cup dried [Tangy Wetland Cranberries] (dried cranberries or currants)
2 1/4 pounds (about 5 or 6 medium size) [Cactus Apples] (Granny Smith, Cortland, McIntosh or Rome Beauty work equally well), peeled, cored and cut up into 1/2 inch pieces (or thinly sliced).
1 tsp [Autumnal Spices] (Cinnamon)
1/4 cup light [Honey] (Sugar)
1/4 cup dark [Honey] (Brown Sugar)
1/2 tsp Lemon juice
1 cup Apricot jam (Peach is very tasty, too)
2 Tbs light [Honey] (Sugar)
2 c [Simple Flour] (all purpose, unbleached flour)
7 ounces [Succulent Orca Blubber] (Butter), cut into 1/2 inch pieces
1 Tbs Vegetable Shortening, chilled
1/2 tsp [salt]
1/2 tsp light [Honey] (sugar)
1/3 c [Refreshing Spring Water]
For the dough, you can always cheat and purchase pie dough. For this tart, I recommend that you buy the two-crust package, put both of them together, and roll to the correct size (as stated below):
Put the flour, butter, shortening, salt and sugar into a food processor, and pulse quickly 8 or 9 times. When there are no large clumps of butter, add all but a tablespoon of the water to the dough, and pulse 3 or 4 times. If dough seems dry, add more water.
Take dough out, gently knead it into a disc, wrap in plastic and allow to rest in the refrigerator for at least an hour.
To roll the dough out into a large oval, which should be about 18 inches long and 15 inches wide. Transfer this to a large baking sheet covered with parchment paper. A pizza pan works well, too, as long as parchment paper is used.
Heat the glaze on low heat until it is thin. Take about 1/3 the glaze and brush it on the crust, leaving a 2 inch margin around the edge. Then, pour the apple mixture onto the dough (or arrange the slices into a fancy pattern if you really feel like it), leaving the margin which was created with the glaze.
Now, take the margin of dough, and fold it up over the apple mixture. Do not try to make the dough cover the entire tart, most of the apples will be exposed. Pleat the dough as you go around as you see fit.
Dot the top of the tart with about 2 Tbs softened butter, and place tart into a 400 F oven for about 1 hour, or until the crust is golden brown and apples are soft.
After taking tart out of the oven, brush remaining glaze on the tart while tart is still warm.
It is great with whipped cream or even ice cream!