Crown Pork Roast

So who else is insanely busy this holiday season? I made this amazing dish last year for the holidays, but thought it was worth saving to post for the holidays this year. And so I set it to auto post. I uploaded the picture and nothing else. Then it posted. No text, no recipe, no nothing. And I didn't even notice! I have been so scatter brained with all that is going on right now. I dropped a friend off from an after school playdate without her backpack. Oops. I forget lunch plans completely (bonus, my lunch companion forgot as well.) Ack. Is it January yet? If you do find yourself wanting to serve an impressive dish, without much fuss, this is the holiday meal for you. The butcher does all the work! I had to order my crown pork roast, but most grocers should be able to accommodate such requests, especially around the holidays (Whole Foods and Kroger both were able to prepare a crown pork roast) Wishing you all a stress free holiday season!

Crown Pork Roast



8 slices firm white sandwich bread, cut into 1-inch squares
6 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 ½ pounds Granny Smith apples, peeled and cut into ¼ inch-thick wedges
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ cup chopped fresh parsley



For roast:
1 (9 to 11 pound) crown roast of pork
1 ½ teaspoons salt
½ teaspoon black pepper



For pan sauce:
1 cup white wine
1 cup chicken broth
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper



Preheat the oven to 350 degrees. Place the bread squares in a shallow baking pan, bake until lightly toasted, about 15 minutes. Melt the butter in a Dutch oven over medium heat. Add the onion, celery and apples. Cook, stirring occasionally, for 5 minutes. Stir in the salt, pepper, sage and thyme. Cook for 10 minutes more. Stir in the toasted bread and parsley.



Set the oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a roasting pan. Mound stuffing in the center cavity. Roast for 1 ¾ to 2 ½ hours, until an instant read meat thermometer reads 155 degrees. Transfer the roast to a carving board, cover with foil.

Place the roasting pan across two burners set to medium. Deglaze the pan with the wine, scraping any brown bits from the bottom of the pan. Whisk together the broth and flour. Stir in the broth and flour mixture into the roasting pan, whisking constantly. Add the salt and pepper, along with any juices from the carving board.



Remove the foil from the roast and carve into chops, serve with the stuffing and pan sauce.

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Cider Brined Pork Loin

I always make a crockpot of apple cider for Thanksgiving. C always makes fun of me because it is usually only his mom and I drinking it. I always have a ton leftover, but this year was even more than normal since my mother-in-law didn't join us for dinner. So, I perused the internet to find ways to use it beyond my normal apple cider pancakes (which I made a couple times.)  This recipe was inspired by Bon Appetit, but I made a ton of changes.  This is a fantastic one pot meal, perfect for winter.

Cider Brined Pork Loin

2 cups apple cider, divided
2 tablespoons kosher salt
2 tablespoons brown sugar
1 bay leaf, torn into small pieces
½ teaspoon whole black peppercorns

1 cup apple cider
½ teaspoon cornstarch
1 teaspoon water

1 (2 pound) center-cut boneless pork loin roast
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
1 pound carrots, peeled and chopped
1 pound fingerling potatoes, halved
½ small onion, chopped

In a small saucepan, bring 1 cup cider, salt, brown sugar, bay leaf and peppercorns to a boil. Removed from the heat and stir in 2 cups water and 1 cup cider. Cool to room temperature. Place the pork loin in a 1 gallon plastic bag, pour the brine over and seal the bag. Refrigerate overnight.

Preheat the oven to 325 degrees. Bring 1 cup cider to a boil over medium high heat. Cook until reduced to ¼ cup, about 10 minutes. Stir in the corn starch and water.

Remove the pork from the brining liquid. Rub the garlic, rosemary, salt and pepper over the pork. Heat 1 tablespoon of the oil in a ovenproof skillet over medium high heat. Sear the pork on all sides, about 5 minutes per side. Brush the pork with the cider reduction. Toss the carrot, potatoes and onions with the remaining oil, salt and pepper to taste. Add the carrot, potatoes and onions to the pan with the pork. Place it in the oven and roast for 15 minutes. Brush again with the cider reduction and roast 20 minutes more, until the pork reaches a temperature of 140 degrees. Remove the pork from the oven and tent with foil on a plate. Return the carrot, potatoes and onions to the oven, increase the temperature to 400 degrees and roast for 15 minutes more, while the pork is resting. Slice the pork and serve with the carrot, potatoes and onions.

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Apple Pie

I have been on the quest for the perfect apple pie recipe for the longest time. I love Martha Stewart's crust recipe, but I have never been thrilled with any of the pie fillings I have tried.  I really liked the results from using Gala apples.  I usually like a tart apple, like Granny Smith, in my apple desserts, but the Gala apples cooked beautifully.  This pie is spectacular on its own, but even better with a scoop of vanilla ice cream.  Perfect for fall and even more perfect for your Thanksgiving table.

Apple Pie

Crust:
2 ½ cups flour
1 teaspoon salt
1 cup butter, cold, cut into small pieces
¼ to ½ cup ice water

Filling:
3 pounds Gala apples, peeled, cored and sliced
½ cup sugar
¼ cup brown sugar
¼ cup flour
1 teaspoon cinnamon
juice from ½ lemon
2 tablespoons butter

2 tablespoons cream

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Preheat the oven to 400 degrees. Roll out both refrigerated dough disks into a 12 inch circle. Place one into a 9 inch pie pan, trim the crust ½ inch from the sides.

Stir together the apples, sugar, brown sugar, flour and cinnamon. Add the apples to the pie pan. Cut the butter into ¼ inch cubes, dot the apples with the butter pieces. Cut the remaining dough into 1 inch strips, weave a lattice top onto the pie. Brush the top with the cream.

Bake the pie for 15 minutes, reduce the oven temperature to 350 degrees and bake for 40 minutes more. Serve warm with vanilla ice cream.

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Apple Cider Doughnuts

Miss F could have doughnuts for breakfast every single day. Or Cheerios. She loves both equally. My mom had given me a jug of apple cider and Miss F was content to drink every last drop of it, but I was able to snag enough from her to make these amazing doughnuts. The powdered sugar makes quite a mess, but it is worth it. These have a great fall flavor and are a perfect was to use apple cider.  Thanks to Hezzi-D Books and Cooks for the fantastic recipe.

Apple Cider Doughnuts

1 cup apple cider
1 ¾ cup flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
2 tablespoons butter, melted
½ cup sugar
1 large egg
¼ cup milk

¼ cup powdered sugar
1 teaspoon cinnamon

In a small saucepan over medium heat, bring the apple cider to a simmer. Reduce heat to low and simmer uncovered for 15-20 minutes or until the cider has reduced to 1/3 cup. Set aside to cool.

Preheat the oven to 400 degrees. Spray a doughnut pan with cooking spray and set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in the butter, sugar, egg and milk. Mix until just combined. Fill the doughnut pan 2/3 of the way full and bake for 8 to 11 minutes, until the doughnuts are golden brown. Cool doughnuts on a wire rack.

In a shallow bowl, stir together the powdered sugar and cinnamon. Toss the cooled doughnuts in the cinnamon sugar until coated.

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Lattice Apple Pie

I am still looking for an apple pie recipe that doesn't create a ton of juice. While they all taste great, they always look such a mess when sliced. Everyone raves about the Grandma Ople apple pie recipe, so I knew I wanted to try it. I knew my mom would enjoy it since she always prefers Granny Smiths, we both like things tart.  I am still trying to figure out how to make a woven lattice pie crust easily.  Does anyone have any tips?  I always seem to make a mess when trying to intertwine the pastry.  I wish I could make a pie with more than six pastry strips.  One day, one day...

Lattice Apple Pie

Crust:
2 ½ cups flour
1 teaspoon salt
1 cup butter, cold, cut into small pieces
¼ to ½ cup ice water

Filling:
½ cup butter
¼ cup flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
1 teaspoon cinnamon
8 Granny Smith apples - peeled, cored and sliced
1 egg yolk

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar and cinnamon; bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Pour the butter mixture over the apples. Cover with a lattice work crust. Brush the crust with a beaten egg yolk.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

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Spinach and Apple Salad with Crispy Almonds

I have been making this salad for years. I served it at one of my first ever dinner parties and I have served it often with our Thanksgiving dinner.  I prep the dressing in advance, just be sure to slice the apples right before serving so they do not brown.  The almonds do stick together after they cool, but they are easily broken up for serving.  The recipe comes from Epicurious, my go to recipe site from back in the day.  My friend Courtney even took the leftover salad home with her from the dinner party, so I think that makes it a success!

Spinach and Apple Salad with Crispy Almonds

¼ cup minced onion
3 tablespoons apple cider vinegar
3 tablespoons white wine vinegar
2 tablespoons sesame seeds
¼ teaspoon paprika
3 tablespoons sugar
½ cup olive oil
2 tablespoons butter
¾ cup blanched slivered almonds (about 3 ounces)
1 10- ounce bag ready-to-use spinach leaves
2 medium-size red-skinned apples, quartered, cored, thinly sliced

Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)

Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.

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Caramel Apple Pie

I usually make a caramel apple tart for Thanksgiving, but when I saw a post for a Caramel Apple Pie on the Nifty Food, I left it for my dad to decide which I would make. He verdict, "whichever has more caramel." Smart man.  I sued my favorite apple pie recipe along with the caramel recipe from the salted caramel frosting I made recently for a dinner party.  The result: an ultimate success.  We may have a new Thanksgiving dessert on the roster.

Caramel Apple Pie

¾ cup dark brown sugar
¾ cup heavy whipping cream
3 tablespoons unsalted butter
1 tablespoon corn syrup

3 pounds (about 8) Granny Smith apples
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into bits

Bring sugar, cream, butter and corn syrup to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 8 minutes. Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.

Preheat the oven to 450°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well, transfer the filling to the shell, and dot it with the butter. Drizzle half of the caramel sauce over the apples. Reserve the remaining sauce to serve with the pie.

Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F., and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.

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Apple Cider Waffles

I always serve hot apple cider at Thanksgiving, but it always leaves me with a small amount leftover that I usually use in pancakes. This year C and Miss F requested waffles the morning after Thanksgiving, how they were hungry, I have no idea. I googled apple cider waffles and came upon this recipe from Stephanie Cooks, which had been adapted by my cider pancake recipe. Small world! These waffles are fantastic and I was thrilled not to have to use club soda or separate any eggs when I made them.

Apple Cider Waffles

1 ½ cups flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 egg
2 tablespoons vegetable oil
1/3 cup milk
1 cup apple cider

In a mixing bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir well. Beat in the egg, oil, milk, and cider. Set aside and let stand 5 minutes while heating your waffle iron. Spray the waffle iron and cook according to waffle iron directions.

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Butternut Squash and Apple Soup

I love butternut squash soup, but I have made this version for friends before.  I needed something new and different.  This butternut squash and apple soup from Martha Stewart fit the bill.  I was really wary of the apples in the soup, I was positive it was going to be too sweet.  I was completely wrong.  The cumin brings out all the savory notes of the squash and apple, it is an amazingly smooth and rich soup, with no cream necessary!  This is going to be my new go to butternut squash soup.  It has the texture that I look for, unlike my usual recipe that can get too thick.

Butternut Squash and Apple Soup

1 tablespoon unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped
2 teaspoons coarse salt
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
4 ½ cups homemade or store-bought low-sodium chicken stock, plus more if needed

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, and stock. Add more stock if the vegetables aren’t covered. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls

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Michelob ULTRA Light Cider Pork Tacos with Jicama Apple Slaw

When Michelob ULTRA Light Cider contacted me about their new product, I decided to incorporate it into a recipe for pork tacos. Since it is sweetened naturally, it provides the perfect braising liquid for pork tacos. These pork tacos are light, a touch sweet and make an incredibly easy summer dinner. You don’t even have to heat up your oven since they are braised all day in a slow cooker. The pork roast falls apart easily after simmering all day in the slow cooker; you really can shred the meat with just one fork. The jicama and apple slaw provides a tangy crunch to complement the pork. I first had jicama in a cooking class years back, we made a jicama apple slaw and I adored it. Jicama is a cross between a potato and pear, with the same crunch as an apple. Jicama is usually found near the potatoes, turnips and other root vegetables in most grocery stores. If you aren’t usually a fan of corn tortillas, try them with these tacos. When I first moved to Texas, I was a flour tortilla girl all the way. After being her for over 15 years, I have realized that corn tortillas have their place and are really delicious. I doused my tacos with hot sauce, but they would be equally tasty without if you are wary of heat. The recipe only requires one bottle of Michelob ULTRA Light Cider, so feel free to enjoy the rest of the six-pack with dinner, we sure did.

If you are looking for the perfect summer beverage, look no further. Most hard ciders are heavy and rather sweet. Michelob ULTRA Light Cider is light and refreshing, with only 120 calories per bottle. That is one third less calories than traditional hard ciders, which makes it even more perfect for sipping poolside. With a bikini friendly calorie count and a light apple flavor that isn’t overly sweet, I know I will be enjoying these all summer long. Which favorite summer meal or activity do you think would go best with Michelob ULTRA Cider?

Please be sure to visit the Michelob ULTRA Light Cider page on BlogHer.com and the Sponsor’s site.

Michelob ULTRA Light Cider Pork Tacos with Jicama Apple Slaw

2 to 3 pound pork roast
¼ onion, chopped
1 bottle Michelob ULTRA Light Cider (12 ounces)
2 tablespoons Canola oil
1 clove garlic, minced
¼ to ½ jalapeno, minced
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
Cayenne pepper, to taste

1 jicama, peeled and sliced into sticks
1 granny smith apple, sliced into sticks
1 tablespoon olive oil
1 tablespoon apple cider vinegar

Corn tortillas
Hot sauce
Cilantro

Place pork roast fat side up in a slow cooker, layer the onions over top. Combine the Michelob ULTRA Light Cider, oil, garlic, cayenne, salt, pepper and cayenne in a small bowl. Pour over top of the pork. Cook on low for 6 to 8 hours. Shred with two forks.

Toss together the jicama and granny smith apple. In a small bowl whisk together the oil and vinegar; pour it over the jicama apple mixture.

Warm the tortillas, fill with pork and top with the jicama apple slaw, cilantro and drizzle with your favorite hot sauce.

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Apple Cider Pancakes

Every Thanksgiving, I serve warm apple cider. I keep it in the crockpot, simmering all day long with cinnamon sticks and apple slices. Whether it is cold outside or not, I always have a cup or two. The morning after Thanksgiving I was faced with a lot of leftover cider and a hungry crew. I did some googling and came across this recipe for Apple Cider Pancakes. I changed it up a bit, omitting the apples and substituting applesauce for oil. The batter is runnier that what I am used to cooking with, so my first batch looked less than perfect. Once I got the hang of it, they turned out beautifully. The apple flavor is not overwhelming, but it adds a nice sweetness.

Apple Cider Pancakes

1 ½ cups flour
1 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 egg
2 tablespoons unsweetened applesauce
1/3 cup milk
1 cup apple cider
Shortening for greasing the pan

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a small bowl, whisk together the egg, applesauce and milk. Add the egg mixture to the flour mixture and then add in cider. Stir until just incorporated and a few lumps remain. Heat a large skillet over medium heat and brush with shortening. Pour batter onto skillet by 1/4 cupfuls into circles. Cook pancakes until large bubbles begin to appear on the surface, 2 to 3 minutes, then flip carefully and cook until bottom side is golden brown, about 2 minutes longer. Repeat with remaining batter, brushing pan with shortening as needed.

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Apricot Baked Brie

I got this recipe from one of my mom's neighbors years ago. She also makes the same thing with honeycup mustard instead of apricot preserves for something more savory than sweet. This is one of my easy go to appetizers for a party. It has just a few ingredients and has very little to prep. I could eat the whole thing myself, easily.  I adore brie, how can you not?  And since you are eating it with fruit, it is a little healthy, right?  At least that is what I tell myself.

Apricot Baked Brie

1 wheel of Brie
¼ cup apricot preserves
1 sheet of puff pastry
Apple and pear slices, grapes, crackers

Preheat the oven to 400 degrees. Grease a glass baking dish with no-stick cooking spray. Top the wheel of brie with apricot preserves and wrap with the puff pastry. Place the brie with the puff pastry seam down in the baking dish. Bake for 25 to 30 minutes, until pastry is browned. Serve with apples, pears, grapes and crackers.

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Caramel Apple Tart

Instead of a traditional apple pie this year, I decided to try out this tart for Thanksgiving. It was amazing! I had to make the caramel sauce twice, the first one was gritty. I had overcooked it. After some googling, I decided to add some corn syrup to ensure that it would be smooth. It worked well. The caramel was perfect for drizzling, I will make it again for sure. I love caramel apples and this was a lovely alternative. That being said, I did dip a slice or two into the caramel sauce for snacking.

Caramel Apple Tart

Crust
2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1//2 inch cubes
3 to 4 tablespoons ice water

Caramel sauce
¾ cup dark brown sugar
¾ cup heavy whipping cream
3 tablespoons unsalted butter
1 tablespoon corn syrup

Filling
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
5 large Granny Smith apples (about 2 to 2 ½ pounds), peeled, cored, cut into sixteenths

For the crust:
Pulse flour, sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until mixture just begins to hold together. Shape dough into a disk, wrap in plastic and refrigerate 1 hour or up to 3 days, before using

For caramel sauce:
Bring sugar, cream, butter and corn syrup to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 8 minutes. Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.

For filling:
Whisk flour and sugar in large bowl to blend. Add apples and toss until evenly coated. Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Arrange apple slices in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.

Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

Adapted from Martha Stewart (crust) and Bon Appetit

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Apple Cider Glazed Pork Chops

I always have a crockpot full of hot apple cider stewed with apple slices and cinnamon sticks. Of course, the whole gallon of apple cider never gets drank, maybe if I spiked it people would drink it all? It usually is just me and my mother-in-law who drink it, but I will continue making it because it makes the house smell like the holidays. I am still working up the nerve to make apple cider doughnuts. This is such a quick way to make pork chops and it is perfect for the fall.

Apple Cider Glazed Pork Chops

4 pork rib chops, ~ one pound
1 tablespoon olive oil
1 cup apple cider
1 ½ tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
½ teaspoon mustard seeds

Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.

Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.

Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.

Adapted from Gourmet

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Apple and Cranberry Baked French Toast

I first made this for my breakfast club at work. I made two 9x13 pans of it and every single piece was gone. Some people came back for thirds, it was a definite hit. C had asked for egg nog French toast, but I think egg nog is grosser than gross, so there was no way I was making it. He was disappointed, but still managed to eat three giant pieces. Even Miss F ate an entire slice. And the bonus is we have leftover dried cranberries for her to snack on.

Apple and Cranberry Baked French Toast

Ingredients:
1 cup brown sugar
1/2 cup butter, melted
3 teaspoons cinnamon
3 apples, peeled, cored and thinly sliced
1/2 cup dried cranberries
1 loaf French bread or any other sweet bread, such as brioche or Hawaiian.
6 large eggs
1 1/2 cup milk
1 tablespoon vanilla

Combine brown sugar, butter and 1/3 cinnamon in a 13 X 9 baking pan. Add apples and cranberries; toss until you coat the fruit well. Spread apple mixture evenly over baking dish. Arrange slices of bread on top of fruit/sugar mixture.

Mix the eggs, milk, vanilla and remaining cinnamon and pour over the bread; make sure the bread is completely soaked.

Cover and refrigerate for at least an hour or up to 24 hours.

Bake covered in a 375 degree oven for approx 40-50 minutes. Uncover and bake another 5 minutes to lightly brown. Remove from oven and let cool for about 5 minutes; serve warm.

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Pie of the month: Apple Pie

I am still on the quest for the perfect apple for apple pie? Anyone out there have any tips? I used all Granny Smith this time, they were very firm after baking. My mom and Miss F loved it, but I wasn't as big of a fan. I used Martha Stewart's Pate Brisee, only increasing it by 50% instead of doubling it. I even used a deep dish pie plate, her recipe really makes an ample amount of dough.







Apple Pie

3 pounds (about 8) apples
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into bits

Preheat the oven to 450°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well, transfer the filling to the shell, and dot it with the butter.

Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F., and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.

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Apple Pork Chops

These were a hit. Next time, I will add more mustard, but overall the flavor was great. C even ate all the apples, which is quite the shock because he is not normally a fan of fruit with meat. He cleaned his plate and I didn't question it...

Miss F on the other hand didn't seem to be a fan. She didn't eat any of her pork, but she didn't eat any thing else either. To her credit, she did eat a ton of Cheerios while I was prepping the pork. It only took about 5 minutes, but she can eat her weight in Cheerios in that amount of time.



Apple Pork Chops

1 tablespoon vegetable oil
1 tablespoon chopped shallot
2 (1/2-inch thick) pork chops
1/4 teaspoon salt
ground black pepper to taste
1 apple - cored and sliced
1 tablespoon brown sugar
1/4 teaspoon ground mustard
1/8 teaspoon ground cloves
1/4 cup hot water

Preheat oven to 375 degrees F.

Heat oil in an oven proof skillet with a well fitting lid. Saute shallots in oil for 1 minute, or until tender. Remove shallots and set aside. Salt and pepper the pork chops and brown on both sides in oil.

Cover the chops with the apples and cooked shallots. In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes.

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