In this week's episode, we covered a LOT of ground and discussed how applejack is made, shrub, eugenics, Americanization of immigrants, comparisons between modern issues with dairy farming, dumping milk, and plowing under fields of vegetables and what happened during WWI and the Great Depression, types of dairy cows and how dairy farming works (including a discussion of veal), Victory gardens, agricultural policy history, historic baking, and flips (including Tom & Jerry). WHEW! The hour flew by and I had so much fun. You can watch the whole thing below.
We talked a little bit about cocktail glasses and serving sizes because of course this week I did NOT use a Collin's glass, but rather a small martini glass. In his introduction to The Rover Bartender, Kelly writes, "As the drinks are shorter now, the glasses for mixed drinks should be shorter and the drink recipes in this book are especially for cocktail glasses of not over 2 1/2 ozs. If a larger glass is used, the proportions will have to rise. You may serve a pony of cognac in a 20 oz. snifter glass, but if a cocktail glass is not near full it is unsatisfactory to the customer."
I can certainly agree! But as someone who prefers a cocktail to be only a few ounces, I can't say I enjoy the generally much larger glasses of modern bars and restaurants. They may be easier to handle and clean, but they're too big!
Applejack Rabbit Cocktail (1946)
1/2 spoon brown sugar (I used about half a tablespoon)
1/2 oz. orange juice
1 dash lemon juice
1 oz. applejack brandy
Pour over ice in a cocktail shaker and shake for longer than you think you should to make sure the brown sugar is dissolved. Strain into a small cocktail glass, such as martini glass or old-fashioned champagne glass. Sip cold.
Virginia Apple Cake Recipe
However, as I discussed in the episode, it really is a strange cake. As such, while I've included a photo of the original recipe, I've written my own version to help walk you through how the recipe should work.
2 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt (note - I would add 1 teaspoon next time, the cake tasted a bit "flat")
4 cups apples, peeled and finely diced (about 3 medium apples)
1/2 cup walnuts, chopped
1/2 cup (1 stick) butter, softened
2 eggs slightly beaten
Preheat oven to 325 F. Grease a 9"x13" baking dish (I used metal). Whisk dry ingredients in a bowl, then add apples and walnuts and stir to coat. If butter is refrigerated, microwave in 10-15 second intervals until very soft but not totally melted. Add butter and eggs to the dry ingredients and mix/fold with a wooden spoon until no loose flour remains. It will seem like not enough moisture - just keep folding, it will come together. The batter will be very thick. Do not overbeat. Spread evenly in the pan. Bake for 1 hour or until done. (I baked mine for 1 hour and 5 minutes, as the middle still seemed a bit soft).
In all, my husband LOVED this recipe, but it was not my favorite. Next time I would definitely add some extra salt as the cake tasted a bit "flat" without it. In retrospect, I also MIGHT have accidentally added 2 teaspoons of cinnamon instead of one? Oops. It was too much cinnamon for me, but as I said, my husband loved it as it reminded him of carrot cake.
Baking it for an hour at 325 seemed like way too long, but it did result in nicely caramelized edges (all that sugar). However, all the apples melted into the cake! So next time I would probably cut them a bit bigger. I did almost mince them in some cases.