by Geraldine Duncann
Serves 4 to 6
Some of my families’ favorite books are the “Little House,” books by Laura Engels Wilder. In “Farmer Boy,” the book about her husband, Almanzo Wilder’s childhood growing up on a farm in upstate New York in the 19th century, she describes one of his favorite dishes, Fried Apples ‘n’ Onions. It became a favorite of my two sons as well. I have used this as a breakfast dish accompanied by scrambled eggs. It also makes an excellent side dish to accompany pork or roasted duck.
- 2 to 3 strips of bacon
- About 2 to 3 large yellow onions, sliced into thin rings
- About 4 or 5 large tart apples, quartered, cored and sliced thin
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon (or to taste)
- A few grindings of nutmeg
- About 1/2 a teaspoon of grated fresh ginger root
- 1/4 cup cider vinegar or apple juice
- About 2 tablespoons chopped fresh parsley
- Salt and fresh coarse ground black pepper to taste
Dice the bacon and sauté gently in a large heavy skillet. Add the onions, and over a moderate heat, sauté until caramelized. Add the apples and continue to cook until the apples are soft but not mushy. Add the sugar, spices and vinegar or juice, stir gently, trying not to mush up the apples, and continue to cook, covered until the apples are quite soft and most of the liquid has been absorbed. Add the parsley and season to taste with salt and pepper. Serve hot.