Apple Skillet Cake With Port And Currant Jelly Recipes

VENISON WITH APPLE AND DAYLILY JELLY

Steps:

• Preheat oven to 400 degrees F. Mix the tarragon, jelly, and mustard together. Season the venison with salt and pepper. Pan-fry the seasoned venison in the butter until golden brown on 1 side, about 4 minutes. Turn the venison over and put in the oven for 5 minutes. Remove from the oven and turn the oven on broil. Slice the venison horizontally and open it like a book, spread the jelly mixture on both sides. Brown top under broiler for 2 minutes and serve.

PINEAPPLE-VANILLA SKILLET CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes.
• While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick.
• Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream.

FALL APPLE SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 9-inch cast iron skillets with butter or prepare springform pans, making sure they're lined.
• In a small bowl, toss the apple slices in lemon juice to stop them from browning, cover with plastic wrap, and set aside.
• Make the batter for the Milk and Honey Cake according to directions.
• For the Milk and Honey Cake:
• Place a large sifter or a sieve in a large bowl. Add the flour, baking powder, baking soda, and salt and sift.
• In a small bowl, whisk the eggs together. Set aside.
• In another small bowl, whisk together the buttermilk, honey, and vanilla. Set aside.
• Using an electric mixer with beaters or a paddle attachment, beat the butter for 30 to 45 seconds on medium speed, then gradually add the sugar. When all the sugar has been added, stop and scrape down the sides of the bowl with a spatula. Continue beating on medium speed for another 4 minutes or until light in color and fluffy.
• With the mixer still on medium speed, add the eggs 1 tablespoon at a time, over 3 minutes. If the batter curdles, add 1 to 2 tablespoons of the flour to bind it back together.
• With the mixer on low speed, add the dry and wet ingredients alternately two times, starting and ending with the dry. Mix until just combined and smooth. Don't overbeat. Scrape down the sides and bottom of the bowl with a spatula to make sure it's well combined.
• Divide the batter evenly between the skillets or pans and smooth the tops with a spatula. Working from the center out, gently lay the apple slices on top of the batter; leave behind any excess juice. Brush or drizzle the melted butter over the apple slices. Mix the sugar and cinnamon together and sprinkle evenly over the apple slices.
• Bake for approximately 30 minutes or until golden. A skewer may not come out completely clean due to the moisture of the apple, but it shouldn't be wet. If baked in a springform pan, let sit for 10 minutes then release and remove parchment paper.
• Serve with a dusting of confectioners' sugar and vanilla bean ice cream.