Guest Post
By C. Bailey Sims
Author of Candlewax
Just for the heck of it, I thought I would share a recipe from Bessie Brine, a character from the story Candlewax. Bessie is a great cook, even though she’s only sixteen. The Brines (Bessie, her mother and father, younger sister and brother) live in the village of Swiggins at the heart of Lackanay and represent all that is good and right with the land.
Bessie uses her common sense and ingenuity to come up with delicious new recipes for her family’s day-to-day fare and feast days. Her ingredients are fresh and organic.
The village peasants and merchants are able to obtain rare and costly spices like cinnamon and nutmeg, for Swiggins is a prosperous rural community. Not only do the villagers have sufficient resources to supply their own needs, but they also trade the famed “Swiggins” apples throughout Lackanay.
Swiggins are bright red with yellow streaks and have juicy but firm flesh that is both sweet and mildly tart, rendering them excellent for both eating and cooking. For our purposes, we can substitute MacIntosh apples for Swiggins. For “dried rolled oats” any good, non-instant oatmeal will do. The recipe below is one I wish I could order at some little country diner. If you take the trouble to make it, I hope it comes out as good as Bessie’s.
Bessie Brine's Apple-Pie Oatmeal
(Serves Six Fairly Hungry People)
Needed:
Six medium Swiggins
1 T Ground cinnamon
¼ t Grated nutmeg
Pinch of salt
¼ cup apple cider vinegar
¾ cup honey or brown sugar (more if your apples are real tart)
4 cups of dried rolled oats
8 cups of water
Directions: Peel the apples and cut the flesh away from the core. (Save the peels and the core bits for your pig’s slop bucket). Cut the apples into real thin slices. Don’t fret if they turn brown, ‘cause they’re goin’ to taste just fine. Put the apple slices into a bowl and sprinkle them with the apple cider, cinnamon and nutmeg. (See, they’re already browner anyway). Stir the apple mixture up with the sugar or honey and let it sit overnight in a real cool place. The next mornin’, put the pot of water on the fire with a dash of salt and scrape in the apples. If you like your oatmeal smoother, put the oats in before the water boils. If you like your oatmeal grainier, don’t add it until after the apple-water mixture has been boilin’ for two or three minutes. Stir every now and then. Don’t forget to tend to it, ‘cause it will burn if you don’t and there’s nothing worse than cleanin’ out a burned-oatmeal pot. After about five minutes, when the oatmeal/apple mixture is nice and gloppy, ladle it into six bowls and put more brown sugar or honey on top. Add a little cold milk or cream to each bowl and serve.
0 comments:
Post a Comment
Hateful and Unrelated Comments Will Be Deleted. Anonymous comments are invalid to enter into giveaways.