Amazing Apple Dumplings

Thanks to Thelma Spears. The best Apple Dumpling maker of all time!

Ingredients

Sauce
2 C Water
2 C Sugar
¼ tsp Cinnamon
¼ C Butter

Pastry
2 C Flour
1 tsp Salt
2 tsp Baking powder
¾ C Shortening
½ C Milk

6 Apples, peeled and quartered

Mixture of cinnamon and sugar.
6 tbls Butter

Directions
Preheat oven to 350◦

Heat water, sugar, cinnamon and butter until completely incorporated. Set aside.

Sift together flour, salt and baking powder. Cut in shortening. Add milk and stir until moistened.

Divide into 6 balls. Roll out each. Place 4 pieces of apple on each piece of dough. Sprinkle with additional mixture of cinnamon/sugar and a tbls butter.

Fold pastry corners together and place seam down in pan. Pour syrup over dumplings.

Bake 35 minutes. Serve hot with vanilla ice cream.

Poached Grouper with Mango Salsa and Coconut-Cilantro Rice Pilaf

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4 grouper fillets -- (6 to 7 ounce)
1 teaspoon salt
1/2 teaspoon ground white pepper
4 cups vegetable stock
1/4 cup sweetened flaked coconut
1 avocado -- peeled and pitted
1/2 lime -- juiced
Salt
Mango Salsa:
1 ripe mango -- peeled, seeded, and diced
1/4 cup finely chopped poblano
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
5 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh cilantro
1/2 cup rice wine vinegar
1/8 teaspoon salt
Coconut-Cilantro Rice Pilaf:
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 teaspoon salt
1/2 teaspoon ground white pepper
1 1/2 cups vegetable stock or shrimp stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
3 tablespoons chopped fresh cilantro


Preheat the oven to 350 degrees F.
Season each fillet on both sides with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.
Bring the vegetable stock to a simmer in a large saucepan or deep skillet large enough to hold 2 fillets flat. Add 2 fillets and poach on medium heat until cooked through, about 5 minutes. Remove from the heat and place in a baking dish with 2 tablespoons of the poaching liquid, and cover with foil to keep warm. Cook the remaining fillets.
Meanwhile, spread the coconut on a baking sheet and bake until lightly toasted and golden, about 5 minutes.
Smash avocado in a small bowl with a fork. Add lime juice and season with salt.
To serve, spoon a portion of the rice, and place a grouper fillet on top. Decoratively arrange mango salsa and smashed avocado around fish, and place several tortilla chips in each. Serve immediately.


Salsa
Combine the mango, poblano, red bell pepper, onions, and garlic, in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.


Pilaf
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, 20 to 22 minutes.
Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot with the Poached Grouper.

Cilantro-Mint Chimichurri Sauce

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1/2 C Cilantro -- chopped
1/4 c mint -- chopped
3 clove garlic -- chopped fine
3 tb red wine vinegar
1/4 c olive oil
kosher salt and pepper

Combine all.