Dutch Delights

Amish Paradise

by Margaret Battistelli

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Published: Apr 17, 2007

Apple dumplings are comfort food to the nth degree. The ones here tantalize from afar with aromas that are both sweet and spicy. Their doughy outsides yield to the gentle pressure of a fork, rewarding snackers with a rush of tender baked apple swimming in a gooey pool of butter, sugar, cinnamon and nutmeg.

Stoltzfus' wet-bottom shoofly pie is like two desserts in one — a buttery coffee cake laid over a thick, sweet sludge made of brown sugar, butter and molasses. It's better than the cakier dry-bottom version, and sweet enough to make your teeth ache on contact.

Our stubborn loyalty to South Philly-style pretzels has put the Amish's doughy gems on the back burner. But these loopier versions are moister and more airy, and the ones at Fisher's are outstanding.

Linvilla's apple cider doughnuts — made with the farm's own fresh-pressed juice — have a subtle, slightly cinnamony cider taste. A quick fry gives them a crunchy coating and a cakey inside. The best part? The hard, chewy ring around the center hole.

A traditional Amish mix of beans, carrots, cauliflower, peppers, onions, sweet pickles, sugar, dill, celery seed and vinegar, chow-chow is a crunchy alternative to that homogeneous mush at supermarkets. The best way to enjoy its vinegary goodness is with a spoon straight from a freshly opened jar.

 

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