Looking back on holiday seasons past, you may have fond memories of cross-country road trips or tight knit gatherings with family members. But there was a time when the annual trip home might not have been in a car, but aboard the most innovative transport of the day: The Chicago, Burlington & Quincy’s Zephyr streamliners.
With the leaves changing and the air getting crisp, we encourage you to try this autumnal dessert that was served on the Zephyr as people traveled home to reunite with loved ones for the holidays:
Fried Apples
Adapted from Dining by Rail by James D. Porterfield
4 tart apples
2 tbsp. bacon drippings
2 tbsp. butter
1 cup brown or white sugar
Wash apples and remove core, but do not remove skin. Cut each apple into 12 wedge-shaped slices. In a large skillet over medium heat, melt bacon drippings and butter together. Add the apple wedges and sauté for about 15 minutes without cover, carefully turning once. Sprinkle lightly with sugar, cover and continue cooking, turning several times until browned well. When properly prepared, apples will have a nice brown color and be tender (not cooked to a mush) and have a sour-sweet taste.
