2014 Gravenstein Apple Fair cooking demonstrations
Bacon-Gravenstein Apple Hushpuppies with
with Gravenstein Apple Mustard
Chef Daniel Kedan, Backyard
Makes about 3 dozen
2 cups cornmeal
2 cups AP flour
2 tsp baking soda
2 tsp baking powder
2 tsp salt
4 tsp sugar
1 tsp lemon zest
½ tsp cinnamon
2 eggs
2¼ cups buttermilk
2 oz melted bacon fat
1 cup diced Gravenstein apples
½ cup diced rendered bacon, saving the fat
Gravenstein Apple Mustard (recipe on back)
Render the bacon and save all of the fat. Once the bacon is mostly rendered, strain the fat and add the diced apples. Cook 3-4 minutes until tender.
Mix all dry ingredients. Separately, mix all wet ingredients. Add wet to dry. When almost combined, add cooked apples and bacon.
Heat oil to 350°F. Drop spoonfuls of the batter into the hot oil and cook until golden and delicious.
Serve with a bowl of the Gravenstein Apple Mustard for dipping.
Gravenstein Apple Mustard – makes about 3 cups
3 lg onions, sliced
4 lg Gravenstein apples, peeled and cut off the core
Pinch salt
¼ cup apple cider vinegar
2 cups vegetable stock
2 Tbsp Dijon mustard
Sweat the onions with a little oil on medium heat. Go slowly—you don’t want color.
After 3-4 minutes, add the apple and sweat 3 minutes. Add the stock and simmer until the apples are soft.
Strain the apples and onions and save the liquid.
In a blender, combine the apples, onions, mustard, vinegar and enough reserved liquid to get the mixture to puree. Spin to the consistency of mustard.
