Galician cuisine is unique. It combines Polish, Austrian and Ukrainian influences. The Jewish and Lemko population also left her marks. Since the recipe for the apple with the apple has survived 200 years, it would be a shame if he was forgotten. The more that it’s a really delicious dessert.
Apple lunches are a product of multinational Galician cuisine. These lands in the 18th-19th century belonged to the Habsburg monarchy. There were dishes on the tables that mixed local raw materials (potatoes, cabbage, fruit, meat) with the influence of Central European cuisine. The Galician cuisine had two faces. On the one hand, they are very modest meals of poor peasants who could not afford to sophistication. In contrast to these simple dishes we will find sophisticated court and urban dishes based on fancy accessories. This category includes apple lunches, containing wine and cinnamon.
The recipe for apple lunches was found in the book published in Lviv in 1817 With a very long title: “Cookbook for use in city and ladies’ homes: clear and accurate learning to prepare meat and fasting dishes, containing a significant collection of reliable recipes.” It was a compilation of practical and elegant recipes that reflected both everyday life and culinary aspirations of the era. It can be suspected that the recipe is even older and was written in the 19th century due to the development of printing.
The lunches are not large chops, but thin pieces of apples cooled in the dough. Fryed briefly in hot oil are slightly crunchy from the outside and soft inside. The dough is not sugary, thanks to which the natural acidity of apples contrasts well with a hint of wine and cinnamon. Before serving, the dessert should be cool and sprinkled with powdered sugar, which emphasizes fruit and spicy notes. From the perspective of today’s gourmet: this is a recipe that combines the simplicity and elegance of the former kitchen, becoming a bridge between history and a celebration of taste.
The recipe for Galician apple lifts combines the simplicity and elegance of the old kitchen. Today they can return to our tables as an element of vegan cuisine or excluding lactose. The recipe does not contain milk and eggs, the role of the Listor was taken over by wine.
Ingredients:
- 3 large wine -type apples (slightly acidic, firm);
- 250 ml of dry red wine (cold);
- 150 g of wheat flour;
- 4 tablespoons of powdered sugar;
- ½ teaspoon of cinnamon;
- frying oil (e.g. sunflower or rapeseed);
- Powdered sugar to sprinkle the finished dessert.
Preparation method:
Mix the wine together with flour, powdered sugar and cinnamon until a smooth cake with a consistency of thick cream. If necessary, add some cool water or wine.
Put the dough in a fridge for about 15 minutes. Cold binds better and absorbs fat when frying.
Peel the apples, remove the seed nests, and then cut into 12 equal particles.
Heat the oil in a pan. Dip each apple particle in the dough and fry briefly on both sides until light browning.
Sources: Thirdallerz.blogspot.com, Terazpoczy.pl
