APPLE FRITTERS & AN ANNOUNCEMENT

Professor Moser was my English professor as well as a sort of grandmother figure to me during my freshman year of college. She was a petite, elegant woman with excellent posture and perfectly coiffed hair. She would prefer for me to say she was more of a godmother figure than a grandmother because she was oblivious of her age. We spent time after class in lively debates about novels, classic movies, and, of course, food. She was full of wisdom, and I astutely sat next to her soaking it all in. So, when the first lovely autumn day arrived in Waco that year, she declared it the perfect day for a long lunch.  We piled into her sleek white Cadillac and made our way down a long winding road, which at the time felt like it led absolutely nowhere, but she assured me the road steered us to her favorite little café in the heart of a quaint Amish community.

We sat in the center of the dining room, under stained glass windows and beautiful wooden beams. There was a steady fire in the stone fireplace. (It was pleasant even though it wasn’t quite cold enough for a fire, but it reminded me of my grandmother in Louisiana who lights a fire whenever the temperature dips below 60^oF.) We enjoyed a meal of roasted meats, bread made from freshly milled flour and lettuces picked from a garden located just behind the restaurant. When it was time to order dessert, I couldn’t decide between the praline ice cream or apple fritter. Both looked wonderful and seemed quite “autumnal”. We ordered two of both. “Life’s too short to choose just one dessert,” she said decisively.

As I dipped the last crumb of fritter into a melted puddle of praline ice cream, she looked at me sternly and said, “If you don’t become a writer, you will be the biggest waste of talent I’ve ever met.” I sat stunned and secretly impressed by her polite bluntness. “Well, I’m going to be a scientist,” I said resolutely, like most young people do. She smiled and nodded, as if she had a glimpse into the future, all the while knowing I would be amazingly mistaken.

This is one of those treasured memories I keep on a shelf, always at hand. On the same shelf are words of encouragement, gentle nudges from loved ones, challenges, victories and failures. All this to say, I can look back and say the Professor was right. You see, I’ve been keeping a secret. A rather big secret.

For a while now, I’ve been working behind the scenes with my agent on a proposal for my first cookbook, and I’m pleased as punch to announce it will be released March 2018 by Harper Collins! All of the recipes, with the exception of a few favorites from this site, are brand new. I can’t wait to share them with you! Thank you for your words of encouragement along the way, for emailing me letting me know my grandma’s blackberry pie recipe was the hit of your family dinner, and for sharing your personal experiences from home.

Here’s to a season of new adventures! x Amber

Vanilla Bean Glazed Apple Fritters

Makes 6

Note: To make the Vanilla Bean Glaze simply whisk together 1 teaspoon vanilla bean extract, 2 tablespoons milk and ¾ cup powdered sugar in a shallow bowl just before frying the fritters.

1 cup all-purpose flour

1½ tablespoons granulated sugar

½ teaspoon kosher salt

¾ teaspoon instant yeast

1 egg, room temperature

½ teaspoon lemon zest

3 tablespoons warm water

3 tablespoons unsalted butter, room temperature, divided

1 teaspoon ground cinnamon

2 tablespoons raw cane sugar

1 large apple, peeled, cored, cut into ½” chunks

Vegetable oil, for frying

In the bowl of a mixer fitted with a beater attachment, combine flour, sugar, salt, yeast, egg, zest, and water. Beat on a medium speed for 8 minutes, or until the dough begins to pull away from the sides of the bowl and forms a ball. Allow the dough to rest for 1 minute.

Start the mixer up again on medium speed and slowly add 2 tablespoons of butter, about a teaspoon at a time.

Once the butter is incorporated, mix on a high speed for 5 minutes until glossy, smooth and elastic.

Turn the dough into a lightly greased bowl. Cover with plastic wrap and let rise until doubled in size, about 2 hours.

Knead the dough for a moment, just to let the air out, recover, and chill for 24 hours.

In a medium-sized skillet over medium heat, melt remaining 1 tablespoon butter, cinnamon, raw cane sugar and apple. Cook for 10 minutes, or until tender. Allow the filling to cool either on the countertop at room temperature or in the fridge until you are ready to make the fritters.

After 24 hours, plop the dough onto a generously floured surface. Press the dough into a 12×9” rectangle. Spread the apples onto half of the dough and fold the remaining half over the apples. Pinch the edges together.

Using a knife or a pastry scraper, cut dough into ½” strips, then cut crosswise into ½” strips again. Repeat this process again, but this time on the diagonal.

Flour your hands well and gather the dough pieces together to for a log.

Slice the log into 6 equal pieces.

Transfer the fritter dough onto 2 rimmed baking sheets dusted with flour. Flatten the fritters while pressing them together. I mean flatten! This will ensure the fritters will not fall apart when fried. Loosely cover with plastic wrap and let the fritters rise for 1 hour.

In a heavy bottomed pot over medium-high heat, heat 2” of oil until it reaches 360^oF.

Using a spatula, gently lower the fritter dough into the oil. Don’t crowd the pot. (I fry 1-2 at a time!) The fritters fry quick, about 2 minutes per side, or until golden brown and fully cooked.

Remove the fritter with a spider or slotted spoon onto a plate lined with a paper towel.

While the fritters are still warm, dip the top of the fritter into the glaze. Allow the glaze to set and enjoy!