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Chef Mickey Kitterman teaches delightful cooking classes with delicious food. On November 10, he is reprising his famous fried chicken class (the St. Louis Post-Dispatch declared his fried chicken as the best!) and he is teaching a wonderful holiday meal on December 14: pan-roasted maple sugar-bourbon glazed quail with roasted grape vinaigrette and maple sugar-frosted grapes, southern-style greens with apple-smoked bacon, griddled caramelized onion-sweet potato polenta, plus pumpkin-cranberry mincemeat tart with brandied crème chantilly. Register Now.

Stop by Kitchen Conservatory this week to taste Mickey’s most-requested dessert: strawberry-applesauce quick bread.

Strawberry-Applesauce Bread

  • 3/4 cup applesauce
  • 1/4 cup strawberry preserves
  • 1 egg
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/3 cup raisins
  • 1/3 cup chopped pecans

Mix together the applesauce, preserves, egg, sugar, and butter.

In another bowl, mix together 1 cup flour with baking powder, baking soda, cinnamon, cloves, and salt. Fold the dry ingredients into the wet ingredients; do not overmix. Toss the remaining 1/4 cup of flour with the raisins and pecans. Fold into the batter. Pour the batter into an 8 by 4-inch greased loaf pan. Bake at 350 degrees for 45 minutes or until a cake tester comes out clean. Cool before cutting.