Cookbook # 22 - South

I’d like to return again sometime to South: Essential Recipes and New Explorations by Sean Brock (2019), since it’s a deep exploration and elevation of the rural Southern/Appalachian food of my childhood. I chose a very basic recipe for my first venture. I didn’t have the time or energy for some of the more complex choices, I’m trying to save money currently so special-ordering non-local ingredients is out, and while some of the fresh fruits and produce grow very well out here on the other corner of the country…it’s still a month or two till they’ll be in season. So I went with Fried Apples, and they were good. The lard gave them a faintly savory/meaty flavor, which worked well given that I served them as a side dish with pork chops.

Fried Apples

• 2 T lard

• 2 lbs Granny Smith apples, peeled, cored, and cut into 3/4-inch wedges

• ½ c. packed light brown sugar

• 4 T unsalted butter

• ½ tsp kosher salt

Heat the lard in a large cast-iron skillet over medium-high heat until it shimmers. Add the apples and cook, stirring frequently, until they start to brown and soften, about 6 minutes. Add the brown sugar and butter and stir to combine and melt the butter. Reduce the heat to low and cook until the apples are completely tender but not falling apart, about 3 minutes.

Remove the apples from the stove, stir in the salt, and serve directly from the skillet. Or transfer to a heatproof container, cool to room temperature, cover, and refrigerate for up to 2 days; reheat over medium heat before serving.