STAT 202 Review

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Light

     The lights in the city are bright at night. This has the advantage of illuminating interior spaces, but the distinct disadvantage of turning windows into mirrors when the peaceful, bright-eyed residence looked out into the night. The mirrors have some holes, where a street lamp creates a ball of light on the pavement, or when the headlights of a speeding car slam against the glass, but in general, the night beyond the walls is black to all those inside.

     Years and years ago, back and back and back, the sea covered this land. The light sparkled across the waters, playing in the waves, diving down to tickle the fish. It was much warmer then than it is now, tropical with life scrambling over each other, sleeping on top of one another, abundant. The great fish ate the small fish who ate the small crawling creatures who ate the creatures the size of specs who lived by being tickled by the sun.

     Imagine the solace, the silence, and the serenity of the shallow sea. A group of jellyfish flitting about the water column, allowing the waves and current to disperse them. Imagine something like a sea snail slowly pushing its foot out of its shell, slowly gliding across the sand in search of food. Imagine a colony of colourful coral swaying with the current, soaking up the sun and growing towards the light. Peaceful, purposeful, and playful.

When the lights were turned off and the sun turned on and day followed night, the city found a cold body laying on a fossilized bed of coral, sleeping past the break of day and never to wake again. And with all the light in the night, no one saw a thing.

Apple Pie

Ingredients

• 8 Granny Smith apples - peeled, cored and sliced

Pie Crust

• 1-1/3 cups all purpose flour
• ½ cup unsalted butter cold, sliced
• ½ tsp. salt
• 3-5 tbs ice water

Sauce

• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
  (add 1 tbs lemon juice if using a less tart apple)
  (add cinnamon to taste if desired)

Directions

1. Slice 1/2 cup of butter like slicing cheese and put back in fridge until needed.
2. Blend 1-1/3 cup flour with ½ tbs salt and mix with pastry cutter in a large bowl.
3. Add 1/3 cup of cold sliced butter (about 2/3rds of the unsalted sliced cold butter) until a meal-like texture using pastry cutter.
4. Add remaining cold sliced butter until the size of small peas.
5. Drizzle ice water, starting with 3 tbs and toss with fork until all dough is covered, add tbs at a time of water if still dry, do not add too much water. If too wet, add more flour.
6. Knead lightly together in bowl.
7. Put dough on table and knead with heal of hands, make into a ball, wrap in plastic wrap and flatten into a disk.
8. Put dough into a refrigerator for 45min-1 hour.
9. Meanwhile, peel, core, and slice the apples, set aside.
10. Preheat oven to 425 F, and do the next two steps simultaneously (if two people available). (If only one person available, make the sauce first and then roll out the dough.)
11. Melt butter in a sauce pan. Stir in flour to form a roué (paste). Add water, white sugar, and brown sugar; bring to a boil. Reduce temperature, and simmer 5 minutes.
12. Roll out dough to 1/4 inch thick and place in pie pan. Cut off excess dough around edges. Fill with sliced apples to make a mound.
13. Roll the excess dough into a ball.
14. Roll out dough to 1/4 inch thick and cut into strips ½ inch wide and place on top of filling mound to create lattice (looks like #).
15. Use a fork to flatten dough around edges of the pie, connecting the lattice to the main dough. Cut off extra dough from the lattice.
16. Gently pour sugar and butter sauce over lattice, filling between the lattice holes. Careful to not spill over the edges of the pan.
17. Bake 15 minute at 425 F, reduce temperature to 350 F, rotate the pie pan and continue baking 25 to 45 minutes.

Grandma's Apple Strudel

Ingredients

• 4 cups flour
• 1 tsp salt
• 2 cups lukewarm water
• 1 Tbs vinegar
• 1/2 Tbs oil
• 3/4 cup salted butter
• 2 cups breadcrumbs
• 5 lbs tart and crisp apples
• ½ tsp cinnamon
• ¼ cup sugar
• 1-2 cups raisons

Directions - Dough
1. Mix flour and salt in large bowl
2. Mix vinegar and lukewarm water together
a. Optional, add 1 egg in liquid mixture
3. Slowly stir water solution into dough so it doesn’t get too wet, add more flour if dough becomes too wet
4. Knead dough on table until it is of a firm, elastic consistency adding flour as needed if still sticky
5. Separate dough into 2 softball size loaves, each loaf will make two strudels, and let sit covered in bowl until everything else is ready

Directions – Breadcrumb
1. Put ½ cup butter in frying pan, add oil and let melt
2. Add all breadcrumbs on medium high until they brown
3. Add cinnamon and sugar and stir

Directions – apple
1. Peel and slice apples into loony size and thickness pieces

Directions
1. Cover table with cloth and sprinkle with flour
2. Roll one of the loafs of dough flat and circular, flip and roll again, stretch out with hand in air, one hand supporting the dough on back of knuckles to not make a hole and the other hand stretching the dough
a. Good dough will have blisters
b. Patch holes as necessary
3. Slice off edges of dough because they are too thick and save this dough for extra loaf later
4. Sprinkle and spread breadcrumbs over dough, spread apples out on dough, sprinkle raisons, cinnamon and sugar, sprinkle melted butter (1/4 cup in microwave) on top of filling ingredients
5. Roll dough
a. First roll with hands until dough catches
b. Then use cloth to roll dough tightly
c. Pull ends of dough around roll to stick
d. Cut in half and stretch dough over open ends to seal
6. Place dough onto parchment on cookie sheets and brush over with melted butter
7. Repeat with second loaf and create small strudel with leftover edge dough
8. Bake at 350 F for 40 minutes to an hour or until brown
a. When you can smell strudel in oven and it is just starting to brown, glaze with another layer of butter
9. Sprinkle powdered sugar on top and let cool