Last Updated on October 20, 2019
I used to love watching Julia Child on The French Chef when it was on Saturday afternoons on my local PBS station. I think Julia Child kind of reminded me of my mother, they were both tall, loved to talk, and they were never afraid to take anything head-on. My mother was a good cook, taught me the basics, and let me prepare meals when I was 10. Sadly, my mother died when I was 15 but left me in the capable hands of my Aunt Georgia, Grandmother, and Julia Child.
Today would have been Julia Child’s 100th birthday, and I thought I should share a recipe which is inspired by Baked Alaska Apples that I watched Julia make on the show. You can find out more about Julia Child.
It’s been really, really hot this summer, so if you don’t want to get your house hotter turning on the oven, and you have a Nesco, by all means, make these in there. If you don’t have watermelon rind pickles on hand, you can purchase them in the condiment section of your supermarket, although they won’t be as good as those you put up yourself.
Happy birthday, Julia, we miss you!
- Watermelon Rind Pickle
- 1/2cupWhite Wine
- 4slicesPound Cake
- Core and peel the apples.
- Cut off the bottom to make the apple sit flat.
- Rub the apples with the lemon and cut off a little of the peel.
- Put into a baking dish.
- Chop the watermelon rind and stuff the centers of the apples.
- Put the lemon rind into the baking dish. Melt the butter and pour half of it and the wine into the baking dish.
- Bake the apples at 350 until they can be pierced by a knife without resistance, basting every fifteen minutes. If you do this in a Nesco, you don't have to baste because the appliance does the basting for you.
- Toast the pound cake slices and drizzle with the remaining butter.
- Top each slice with an apple and pour the juices in the baking dish over.