German Apple "Cake"

This is really more of a pie with a larger, fluffier crust than a cake (hence the quotation marks). I first encountered a version of this recipe on Culinate where I was immediately smitten by the idea of a pie-ish cake, typically preferring the former to the latter myself. I made a few additions and baked it in a cast iron pan to bring it to what it is today. Its refined rustic-ness makes it comforting as a dessert and delightful as an afternoon snack with cheese and tea or coffee. Or a beer, really - try it! Serves 6 and can easily be doubled to serve 12.

• 1 cup flour - I like to use a blend of something like half rye or other whole grain and half all purpose

• 1/3 cup sugar

• 1/8 teaspoon plus one pinch salt

• 1 tsp baking powder

• 1/4 cup (1/2 stick) cold unsalted butter, diced

• 1 large egg

• 1/2 tsp vanilla

• 1/2 cup crème fraîche or yogurt, divided (optional)

• 3-4 medium apples

• 1 tablespoon lemon juice

• Up to 2 tablespoons brown sugar

• 1/8 teaspoon allspice (or other warm spices such as cardamom, clove, nutmeg, and cinnamon

• Dash of apple brandy (optional)

• Ice cream (optional)

In a large bowl, mix together the flour, sugar, 1/8 teaspoon salt, baking powder, and butter. Work this mixture with a pastry blender or fork until it resembles coarse cornmeal.

Make a well in the center of the flour mixture and add the egg and vanilla. Mix the eggs and vanilla slightly with a fork, then gradually whisk in the flour mixture. Work and knead until the mixture forms a coherent mass and is moist but not sticky. If sticky, add a little more flour and knead it in. If too dry, incorporate crème fraîche, yogurt (milk or water also works) one tablespoon at a time (up to 2 tablespoons) until dough is moist.

Cut the dough in half and roll each half into a ball. Flatten the halves a bit, cover with plastic wrap, and allow to chill for 30-45 minutes in the refrigerator.

Preheat the oven to 350 degrees. Butter an 8-inch cast iron pan. Core and slice the apples (they can be peeled, I like to keep the peels on), then toss them in a bowl with the lemon juice, brown sugar (more or less, depending on apples and preference), allspice, pinch of salt, and optional dash of apple brandy.

Take the dough out of the refrigerator about 5 minutes prior to rolling. Sprinkle one dough ball with flour, flip, sprinkle with more flour, and roll out on plastic wrap until is will fit snugly into the bottom of the cast iron pan. The dough can be a bit sticky, so add a little extra flour as needed. Lifting the plastic wrap, invert it into the cast iron pan. 

Pile the apple mixture on the dough and rearrange apples to minimize large pockets of air. Roll out the remaining dough as you did before, but a little larger than first (so it can fit over top of apples) and place it over the apples by inverting the plastic wrap as you did the previous time. If the dough breaks, don't worry - just press it back together.

Bake the cake for 45 minutes or until the crust is golden brown and your house smells marvelous. 

Serve warm, with crème fraîche or ice cream and mint garnish if desired. Also great in the afternoon with cheese.

This German apple cake pairs wonderfully with cold apple brandy/calvados.

Fermented Beetroot-Apple Relish with Star Anise and Cloves

Salt fermentation is one of the greatest things out there. By adding salt, you keep out the bad microbes and foster an environment to the good microbes to "do their thing". Namely, to eat up the sugar and proteins and create new, delicious flavors and textures. 

Additionally fermented foods, such as this relish, contain probiotics to help you digest almost anything. Fermenting foods at home can be intimidating, but once you get the hang of it, you can let the microbes do the work for you! Relish is great paired with sausage, smoked fish, potatoes, or on a cheese plate. Makes 16 ounces.

• 1 large red beet

• 1 large apple

• 1 whole star anise

• 3 whole cloves

• 1 teaspoon sea salt, plus more if needed

Sterilize one wide-mouthed 16-ounce mason jar by washing with soapy water, rinsing, and then submerging in boiling water for 15 minutes. Remove from water and set aside to air dry.

Peel and shred beet and apple using cheese grater and toss with star anise and cloves. Incorporate salt by sprinkling in 1/4 teaspoon at a time and stirring.

Scoop shreds into mason jar and mash with a wooden spoon to release their juices. The shreds should be entirely submerged, as the salty water from the beet and apple mixture will keep oxygen and bad bacteria out. If they are not, then create a brine by dissolving 1 teaspoon sea salt in 1 cup filtered water and pour this over the shreds until they are completely covered.  

Cover with cheese cloth or clean towel and ferment at room temperature for 3-4 days or longer, depending on your desired level of sourness. The longer you let the relish ferment, the more sour it will become.

Once relish is the level of sourness that you desire, cover and refrigerate. Use within 6 weeks. Relish can also be processed in a blender or food processor if you desire a pastier texture.