I’m a fan of non-stick cookware, but for some recipes cast iron is just better. This is one of those recipes. I’m sure non-stick would be just fine, but cast iron just feels right here. Maybe it’s because I could see just about any of my ancestors cooking this dish and they would have used cast iron.
The basic recipe came from the book Scandinavian Cooking: Classic Cooking from Sweden, Norway, Denmark, and Finland but I couldn’t leave it as is. I actually increased the fruit to bacon ration (yes, less bacon) as well as adding a few things. It turned out to be quite tasty and not nearly as heavy a meal as you might expect.
Serve with a green salad and bread, enjoy.
Apples and Bacon
½ lb. bacon
1 Tbsp. brown sugar, divided
½ large onion, thinly sliced
4 cloves garlic, thinly sliced
1 lb. apples, about 2 large
2 Tbsp. apple cider vinegar or white wine
Thinly slice the apples lengthwise and then cut the slice in half so they are bite size.
Cut bacon into large bite size pieces and fry until golden and slightly crispy in a cast iron skillet. Add ½ Tbsp. brown sugar 1-2 minutes before the bacon is done. Remove the bacon from the pan and let drain. Remove some, but not all, of the bacon oil from the pan. Leave enough for the next step.
Add the onion, and let cook for a minute to season the oil, then add the apples. Stir often to prevent sticking and ensure thorough cooking. After about 1 minute add a dash of salt. Add the garlic. Cook until the apples have softened but before they become mushy.
Just before the apples are finished cooking add the second ½ Tbsp. brown sugar and stir thoroughly. Wait a moment and then add the apple cider vinegar. Stir well.
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