![]() ![]() Press each piece into a disk and wrap in plastic wrap. ![]() Turn the dough out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough-do not overmix! Gather the dough into a ball, then divide into two pieces, one slightly larger than the other. If needed, add 1 or 2 tablespoons more of ice water. Sprinkle 6 tablespoons ice water on top and stir with a fork until the dough begins to come together. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). A lifelong apple lover, Amy Traverso is the. But I think the idealized classic Thanksgiving menu, which was an invention of the Victorian era, definitely holds a lot of sway in New England. Not so much stuffing and pumpkin pie, but watercress and dried berries those kinds of foods would have been abundant. First, make the crust: In a medium bowl, whisk together the flour, 2 tablespoons of the sugar, and salt until well combined (for instructions on making crust in a food processor, see page 67). Now Yankee Magazine rediscovers and updates their most delectable classic recipes, like Chicken and Dumplings. You would’ve seen corn and beans and squash.2½ pounds (1.13 kg, or about 5 large) firm-tart apples (see Apple Notes), peeled, cored, and cut into ½-inch-thick wedgesĢ½ pounds (1.13 kg, or about 5 large) firm-sweet apples, peeled, cored, and cut into ½-inch-thick wedgesĢ tablespoons firmly packed light brown sugarġ½ tablespoons (22 ml) freshly squeezed lemon juice age-old question and share a few of their favorite recipes, too 36 The Unstoppable Eddie Delaney. ![]()
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