Apple Stuffed Pork Loin With Cider Sauce

This roast is also good as part of a buffet. Slice the loin thin, but do not serve the cider sauce. For a more seasonal stuffing during the winter holidays, add 1/4 cup dried cranberries to the apples.

The Brussels Sprouts Gratin in Lindaraxa's main blog would make the perfect side dish for a Christmas Eve dinner!

Ingredients:

For the stuffing:

• 2 Tbs. olive oil
• 1 1/2 cups chopped Golden Delicious or other
  baking apple
• 1 cup chopped yellow onion
• 1 garlic clove, finely chopped
• 1/2 cup finely chopped dried apples or 1/2 cup
  finely chopped dried apricots
• 1/4 cup raisins
• 1/4 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 1/2 cup apple cider
  
• 1 boneless pork loin, 2 1/2 lb.
• 1/4 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 1 cup apple cider, plus more as needed
• 2 tsp. cornstarch

Directions:

To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples, raisins and thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.

Position a rack in the center of an oven and preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side.

Serves 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Tempura Apples With Honey

Apple fritters don't get any easier than this!

Ingredients

1 1/2 pounds apples, cut into rings
Neutral oil (like grapeseed or corn)
2 cups ice water
2 1/2 cups flour
3 egg yolks
Honey.

Preparation

1. Heat 2 inches of neutral oil in a deep pan to 350.
2. Whisk together ice water, 1 1/2 cups flour and egg yolks.
3. Put another 1 cup flour in a bowl.
4. One piece at a time, dredge apples, cut into rings, in the flour, then dip in the batter.
5. Fry each piece until golden, 5 minutes or less total.
6. Drain on paper towels.
7. Garnish with a drizzle of honey.


Mark Bittman NYT

Poulet A La Normande...Chicken Normandy

One of my favorite French recipes. this dish hails from Normandy, land of apples, cream, Calvados and the famous Bresse chickens.  We may not have the latter but our apples are second to none!

This recipe comes from Alice Waters, the doyenne of California cuisine, owner of the famous Chez Panisse restaurant in Berkely, California.

Serves 4.

Ingredients

1 (3 1⁄2-pound) chicken, cut into 8 bone-in pieces

Salt and freshly ground black pepper
5 tablespoons butter
2 tablespoons olive oil
2 onions, diced
2 carrots, diced
3 sprigs thyme
1 bay leaf
1⁄2 cup Calvados
1 cup apple cider
1 cup chicken stock
30 pearl onions
3 medium apples, peeled, cored and each cut into 8 wedges
1 cup crème fraîche (or heavy whipping cream)


Directions

1. Season the chicken with salt and pepper. In a large, heavy saucepan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken skin-side down and brown on all sides. Transfer to a plate.

2. Pour off most of the fat from the pan. Add the onions, carrots, thyme and bay leaf and cook until the onions are translucent, about 5 minutes. Add the Calvados, warm slightly, then stand back and ignite it. Once the flames die, add the cider, scraping up the brown bits. Bring to a boil and reduce by half. Add the stock and return the chicken to the pan. Simmer, covered, for 20 minutes. Transfer the breast pieces to a bowl. Cook the legs and thighs for 10 more minutes and add to the bowl. Keep warm.

3. Meanwhile, soak the pearl onions in warm water before peeling. (I used frozen pearl onions and let defrost for a bit) Melt 2 tablespoons butter in a large skillet. Add the onions and a pinch of salt, cover and cook over medium heat for 10 minutes, shaking the pan occasionally. Uncover, add 1 tablespoon butter and increase heat to medium-high. Place the apples in the center of the pan. Sear on each side for 10 to 15 minutes, until caramelized.

4. Strain the Calvados sauce and return it to the pan. Add the juices from the chicken. Whisk in the crème fraîche (or whipping cream) Simmer until the sauce coats the back of a spoon. Season. Add the chicken pieces and warm through.

 Adapted from “Chez Panisse Fruit,” by Alice Waters. Via The New York Times

Bourbon Apple Cake

I love quick desserts, especially cakes,  so when I am looking for a quick and easy one, I usually look to Mark Bittman, aka The Minimalist in The New York Times.  Trust me, if you can mix, you can make this wonderful cake!


Time: About 1 hour, plus one hour’s resting
Yield: About 12 servings.



Ingredients

2 sticks butter, softened, more for greasing pan

Flour (if using bundt pan)

2 medium apples (about 8 ounces), peeled, cored and quartered

2 1/2 cups sugar

4 eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup bourbon, Calvados, Cognac or brandy.


Directions


 1. Preheat oven to 350 degrees. Grease a 9-by-13-inch rectangular pan with butter, or butter and flour a 9-inch bundt pan. Put apples in a blender or food processor and purée; remove and set aside.

2. In food processor, combine 1 1/2 sticks butter (12 tablespoons) with 1 1/2 cups sugar and pulse until combined. With motor running, add eggs one at a time. Add apple purée and process until just combined.

3. In a large bowl, combine flour, baking powder and salt. Add about a third of flour mixture to apple mixture in food processor. Then, with motor running, add about half of milk; add another third of flour, followed by rest of milk, then finally last of the flour. Process until batter just evens out.

4. Turn batter into prepared pan and bake until middle is set (your fingers should leave only a small indentation when you gently press cake), 45 to 50 minutes. When done, cool in pan for about 10 minutes.

5. Meanwhile, combine 1 cup liquor in a small pot with remaining butter and sugar. Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 10 minutes. Let cool to room temperature, then pour over cake; let it sit for at least an hour before serving. (For bundt, let it sit for an hour, then unmold). Store at room temperature, covered with waxed paper, for up to 2 days.



 http://www.nytimes.com/2008/03/19/dining/19mini.html?ref=apples
Photo: Evan Sung

An Easy and Inexpensive Fall Dinner

I don't understand why so many people, particularly young couples, are going out to dinner nowadays when there are so many things you can cook at home that are not that much trouble. You don't even have to get fancy, just a simple straightforward menu will be more appreciated if cooked at home than a fancy one served at a restaurant.

Today, home cooking has gone the way of the dinossaur, with more and more people eating out and wondering why they are getting fat! Here is a simple and cozy menu for four for a casual Saturday or Sunday night. Lay out some antipasti (sliced salami, cheese, marinated olives, crackers)to start with, a couple of bottles of red wine and crusty french bread to accompany the meal. That's it! Invite your best friends over to watch the game and then feed them some comfort food ...they will be eternally grateful!

You can make the baked apples and assemble the casserole that morning and cook the London Broil at the last minute. You could also cook it before they arrive and serve at room temperature. Whichever way you do it its quick, easy and cheap!

Serves 4-6

Antipasto
Kentucky Beer Cheese
London Broil
Zucchini and Tomato Gratin
Baked Apples

Most of these recipes are in Lindaraxa's Garden, the main recipe blog.  Just click on them and it will take you there.

Butternut Squash and Apple Soup with Pancetta

Cook Time: 30 minutes
Prep Time: 25 minutes

Serves 2

Ingredients:

1 tsp extra virgin olive oil
1 1/2 oz Pancetta
2 TB extra virgin olive oil
3/4  Medium onion, thinly sliced
1 lb Butternut squash, peeled and seeded, cut into chunks
1/4 tsp Salt
1/16 tsp Black pepper, freshly ground
2 tsp Fresh thyme, chopped
2 Tart apples, peeled, cored, cut into chunks
1 1/3 cup vegetable or chicken broth
1/2 cup water


Directions:

1. In a large pot, heat first amount of oil over moderate heat. Add the pancetta and cook about 4 minutes per side until golden brown. Remove and drain on a paper towel.

2. Add remaining oil to the pot. Add the onions and cook 8 to 10 minutes over moderate heat until translucent, stirring occasionally. Add the squash, salt, pepper, and thyme. Cook; stirring for 5 minutes.

3. Add the apples (such as Granny Smith), vegetable broth (or chicken), and water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, 15 to 20 minutes, or until squash and apples are tender. Remove from the heat and cool slightly.

4. Working in batches, purée the soup until smooth in a blender or food processor. Alternatively, use a handheld immersion blender to purée. Add the mixture back to the pot and bring to a simmer over moderate heat. Crumble the pancetta and add half to the soup; taste for seasoning.

5. Serve piping hot with the remaining pancetta sprinkled on top.



Adapted from Hannaford Fresh Magazine, September/October 2006
Photo Michael Alberstadt

Homemade Applesauce

After you've had homemade applesauce, you'll never buy it canned again! So simple to make. If you want to can for future use follow this procedure. A great Christmas gift, start now!

Yield: 4 cups

Ingredients

2 1/2 pounds tart red-skinned apples, such as McIntosh or Jonagold
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon freshly squeezed lemon juice
1 small stick cinnamon
red food coloring, a few drops (if you must!)

Directions

Remove the stems from the apples, but do not core or peel. Coarsely chop the apples. Combine the apples, sugar, lemon juice, cinnamon stick and 3 tablespoons of water in a large saucepan. Bring to a boil over high heat. Cover, lower the heat to maintain a gentle simmer, and cook until the apples are completely soft, about 20 minutes. Uncover, and continue to cook, stirring frequently to prevent scorching, until most of the liquid has evaporated, about 30 minutes. Remove from the heat and pass the mixture through the fine-holed disc of a food mill. Discard the peels and seeds.

Refrigerate if not using immediately.

Cook's Note. This applesauce goes well with pork chops since it is not too sweet. If a sweeter sauce is preferred, add sugar to taste, while the applesauce is still warm.

Adapted from Food Network

Apple Varieties and their Best Uses

Before buying apples, click below for the most appropriate variety.

http://www.paulnoll.com/Oregon/Canning/apple-variety.html

Crunchy Chicken Salad

Start to Finish Time: 30 minutes

Yield: 8 servings


This recipe works as a salad on its own or as a filling for a wrap sandwich.


Ingredients


5 scallions, white and greenparts, finely chopped

1 small fennel bulb, core removed, very thinly sliced

1 'Granny Smith' (or other firm, tart apple), peeled and cored, thinly sliced

2 cups cooked quinoa (or substitute wheatberries, farro, or brown rice)

Meat from 1 whole roasted chicken, roughly chopped, about 3 pounds

1 cup toasted pine nuts

3 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil

1/3 cup flat-leaf parsley

Kosher or sea salt and freshly ground black pepper


Directions:


In a large mixing bowl, combine ingredients and toss well to coat. Season with salt and pepper to taste.

Recipe: Annie B. Copps, Yankee Magazine
Photo: Steven Vote