In our Hagenbuch family, that is often King Syrup. Also, it is complemented by something sweet. Scrapple should be served crispy, and we wanted to ensure the new recipe kept it that way. Sara and I started exploring ways we might enhance this family favorite with scrapple. One dish that is frequently modified is the venerable macaroni and cheese. ![]() Although, we had a hankering for something else.ĭuring the past few decades, there has been a culinary trend to revamp comfort foods and make them more exciting. (We have made this recipe in the past and found that it really didn’t feature much scrapple.) RAPA Scrapple, a brand based in Delaware, does have some interesting dishes on their site, including ones for scrapple pierogies and scrapple stuffed peppers. We did find a recipe for a scrapple dip made with Old Bay Seasoning in the book Pennsylvania Scrapple by Amy Strauss. Yet, my wife, Sara, and I wondered: If bacon could be used in all sorts of other cooking and meals, why not scrapple? We set about to introduce scrapple to the supper table.Īn initial scan of our Pennsylvania Dutch cookbooks didn’t yield any recipes for scrapple dinners. ![]() Scrapple is, of course, known as a breakfast meat served in the morning alongside eggs, toast, and other similar foods. When we must buy from the grocery store, we typically purchase Habberset brand scrapple. When that supply runs out, we turn to local sources including an Amish butcher at the farmer’s market or the grocery store. Because butchering only happens in winter, any scrapple that won’t be eaten immediately must be frozen. Our best scrapple comes from family in central Pennsylvania. When needed, they can be pulled out and fried. The partially frozen slices are then layered in a container, separated by wax paper, and placed into the fridge. One way to deal with this problem is to let the scrapple defrost just long enough so it can be cut into slices. Ice crystals change its consistency and, once thawed, it becomes quite mushy, making it difficult to cut into thin slices. Now, for those who regularly eat scrapple, you may be asking, “Why?” Scrapple is not at its best once frozen. In my household, we usually have scrapple in the freezer. But what of new recipes, ones that put a new twist on classic ingredients or Pennsylvania Dutch fare? ![]() All are many decades old, having been passed down from generation to generation. Others were researched and found by aficionados of Pennsylvania Dutch cuisine, such as William Woys Weaver. Some are old, family standbys that came from the handwritten cookbooks of relatives. Over the years, a number of recipes have been featured on.
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