Sunday, April 29, 2007


I'm taking an extended break from fixing my term paper... I'm going to say that it's coming along well, whether it is or not... and I made myself something yummy. Currently, I'm trying to keep my cat, Dixie, out of my lap so that I can eat it and type this out. Apparently, "No, kitty, this is my pot pie!" isn't sufficient in getting the message across. She is quite insistent.

I did not make pot pie though. I made an apple tansy.

It's something I first heard of a number of years ago when I was watching Al Roker's Christmas in Williamsburg food special on the Food Network. It's kinda like a Swedish pancake, I think... This is how I make it, it's a combination of two or three different recipes, and it will probably feed at least two people (more if the people have small appetites).

- 2 good eating apples
- 4 eggs, separated
- 3 tbsp milk or cream (if you're in to that sort of thing)
- 1/2 cup sugar or Splenda
- 1/4 all-purpose flour
- 1/4 tsp nutmeg
- 2 tbsp butter/margarine/Smart Balance
- 2 tbsp rum (dark or light, your choice)
- confectioner's sugar or brown sugar for garnishing

Take 2 good eating apples, skin them and slice them thinly. Fry them in a large skillet over medium to medium-low heat in butter/margarine/Smart Balance for several minutes, until they begin to soften. Remove from direct heat. Beat four egg yokes with milk/cream, sugar/Splenda, flour, nutmeg. Beat egg whites until stiff and carefully fold into the egg yoke mixture (they don't have to stay fluffy, but beating the whites separately will produce a fluffier tansy in the end). Pour the egg mixture over the apples and return the pan to the medium to medium-low heat. Low heat is crucial because if the pan is too hot, the mixture will burn on the bottom and still be runny in the middle. When the mixture bubbles at the edges (probably after about 2 - 4 minutes), turn carefully. Now, I myself have only turned a tansy once without having it fall apart. If it does, don't worry - it will still taste good, even if it isn't pretty. (In the Williamsburg special, a large pie pan was used to flip the tansy, and it was finished in the pie pan on an open hearth and then cut into slices as if it were a pie.) After frying the other side for several minutes, turn out onto a plate and garnish with confectioner's sugar or brown sugar, if you wish.

Seriously yummy... Ah, well... back to work!


ilana said...

Oooh. Sounds yums! If we have people for tea on Friday, I'll try to make this.

Rachael said...

Totally is yummy... and very different in my experience from other egg-based stove-top dishes in that it is sweet rather than savory.