The American food
culture wasn’t just confined to those US shores. Windsor was the perfect test market for fast
food, American style, of every kind. The
city could boast of Canada’s first Arby’s and Taco Bell, and Domino’s Pizza was
as familiar – if not as good – as our own hometown choices.
But perhaps my
favourite guilty pleasure was something that never did find its way across the
river into Windsor. White Castle
burgers, with their thin distinctive square shape, holes for faster frying, and
bite sized proportions, could be eaten by the bagful, and they were. The strangely quaint stores, with their faux
turrets, somehow didn’t seem out of place in the urban sprawl of the Motor City. It's been many years since I've had a White Castle, and, I confess, quite some time since I've craved one. But I still love a flavourful bite-sized treat, and these chicken and apple sliders are a grown-up take on a snack that you can eat by the handful. So, in honour of that most decidely American annual tradition, the Super Bowl, make a dozen or three of these, adapted from another American classic, The Joy of Cooking. They may not conjure up nostalgia, but they'll be a winning addition to your Super Bowl feast.
Chicken and Apple Sliders
makes approx. three dozen small patties
(adapted from The Joy of Cooking)
¾ c apple cider
¼ c Calvados
2¼ lb bone-in chicken thighs with skin
2 oz dried apple rings
2¼ lb bone-in chicken thighs with skin
2 oz dried apple rings
1 scant tbsp kosher salt
1 tsp coarsely ground black pepper
1 tsp rubbed sage
1 tsp rubbed sage
⅛ tsp cinnamon
⅛ tsp ground ginger
To finish and garnish:
3 dozen mini hamburger or ciabatta buns, toasted
Lettuce of your choice (I used micro arugula greens)
Carmelised onions
(make your own or use a good quality store bought brand)
1. Preheat oven to 350˚F.
2. In a small saucepan, bring apple cider and Calvados
to a boil and then simmer, reducing liquid to 3 tbsps. Let cool.
3. Bone the chicken thighs, reserving the skin. Cut
the meat and skin into strips. Coarsely chop the dried apple rings. Grind the meat, chicken
skin and dried apple pieces together in a meat grinder. (If using a food processor, cut
the meat, skin and apples into small cubes).
4. In a large bowl, combine the ground meat mixture
with the reserved apple syrup and the remaining spice ingredients. Blend the mixture
thoroughly with your hands until all of the ingredients are well combined. Form the meat
into small patties, big enough to fit on a mini hamburger or mini ciabatta bun. *
6. To serve, place a piece of lettuce on each bun, top
with a slider and finish with a generous dollop of carmelised onions.
*NB. The uncooked patties can be frozen at this
stage for up to two months. To serve, bake from frozen on an ungreased baking sheet at
350˚F for 20-25 minutes, or until cooked through.
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