Æbleflæsk

Æbleflæsk (Apple with Pork)

I'm

going back to my Danish roots again. Mainly because I managed to

score some really awesome bacon the other day, and had some apples that

needed to be eaten or cooked or something. And I also had some lovely Vidalia onions in the cupboard/pantry and

being Danish they all added up to one dish, Æbleflæsk.

* Vegetarian version at bottom of page.

Danes

are known for eating well. Not much was wasted on a farm, and

housewives often put together what they had on hand for a meal. Rye

Bread was, and is, a staple, and there are many open face sandwiches

which have Rye Bread as a base. I made another dish awhile back which

employed cabbage and bacon (Brunkål med Flæsk) on top of a slice of

Rye Bread, and this dish is just as good, but in a slightly different

way.

Only four ingredients, but totally sublime together. And served on a nice piece of Rye Bread, heaven.

Don't

discount the combination, the apples and onions carmelize together and

with the smokiness of bacon, become totally sweet. I have to say I

add onion to my Æbleflæsk, I really don't know how traditional this is,

but I love onions and apples cooked together and when you add pork,

especially good bacon, it's out of this world.

Start by frying up a couple slices of good, meaty bacon, you really don't need more than a couple or three slices per person.

While

they are frying, cut up an onion into slices. I usually just cut the

onion in half lengthwise and then slice it from there. Set aside, and

wash, core and slice an apple.

Note to self: Take stickers off apples before photo session.

Apples and onions, oh my. Yum.

Remove the cooked bacon from the pan, set

aside. Drain most of the bacon fat from the pan and reserve it for

another use. Next add the apple and onions and let them cook together

over low heat, until they soften, then turn the heat up a little, and

finish cooking.

Apples, onions and bacon in the pan.

I like my apples and onions to get some

color to them. I also like the bacon cooked together with the apple

and onion Add the reserved bacon back into the pan, and cook for a few

more minutes. Serve on a piece of good rye bread, the denser the

better. This is a sandwich which is meant to be served open faced

and eaten with a knife and fork.

Looks good enough to eat. (and it disappeared minutes later)

Go ahead and try this, I think you'll be

pleasantly surprised. The smoky flavor of the bacon enhances the

caramelized apples and onion and puts this over the top.

Recipe: Æbleflæsk Serves 2

6 Slices of bacon, 3 per person

1 apple, sliced

1 onion, sliced

2 slices Rye Bread, one per person.

Cook

good for you that way.