Fall Recipe Ideas
Roast Pork Loin With Apples
2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied, Kosher salt and freshly ground black pepper, 1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard
Preheat the oven to 400 degrees F.
In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate.
Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.) Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
Cream of Carrot Soup with Ginger
7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)
In a large pot, bring stock to a boil. While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes). In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed. Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer. Add salt and pepper. To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
Apple and Cream Tart with Calvados Whipped Cream
5 large Granny Smith apples, peeled, cored, and cut into large wedges
2 tablespoons unsalted butter, melted and kept warm 1/2 cup sugar, plus 1 tablespoon
4 large eggs
3/4 cup creme fraiche
2 teaspoons, plus 1 tablespoon Calvados
1 prepared sweet tart crust, recipe follows
1 cup heavy cream
2 teaspoons confectioners' sugar, plus more for dusting
Preheat the oven to 375 degrees F. In a large bowl, toss the apples with the melted butter and 1 tablespoon of the sugar. In a bowl fitted with an electric mixer, combine 1/2 cup sugar and eggs. Beat until pale and creamy, about 5 minutes. Add the creme fraiche and 2 teaspoons Calvados and beat for 1 minute. Decoratively arrange the apples evenly over the bottom of the baked tart shell. Pour the cream mixture over the apples and spread to the edges. Bake until the cream is set and the apples are tender, 50 minutes to 1 hour. Remove and cool on a wire rack for at least 1 hour. In a medium bowl, beat the heavy cream until soft peaks start to form. Add 2 teaspoons of confectioners' sugar and the remaining tablespoon of Calvados and beat until stiff peaks start to form. Transfer to a decorative bowl. Remove the tart from the pastry mold. Place on a platter, dust with confectioners' sugar, and serve with the Calvados whipped cream.
Sweet Tart Dough
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
8 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold vegetable shortening
2 to 4 tablespoons cold water, as needed
Into a large bowl, sift together the flour and salt. Add the sugar, butter, and shortening, and mix until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water, and work into a smooth dough, adding more water as needed. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 425 degrees F.
On a lightly floured surface, roll the dough out 1/8-inch thick to fit an 11-inch tart pan with a removable bottom. Line with parchment paper, fill with pie weights or beans, and bake for 12 minutes. Remove from the oven and remove the paper and weights. Bake until just golden, 8 to 10 minutes.
Remove from the oven and cool on a wire rack before making the tart. Yield: 1 (11-inch) tart crust
Veal Strudel with Apple Sauce (Strudel Pastry, recipe follows)
4 tablespoons lard
2 pounds veal shoulder, cut into 1-inch cubes and seasoned with salt and pepper
2 carrots, cubed into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
4 red cherry peppers, cut into 1/4-inch cubes
2 tablespoons paprika
7 ounces speck, cut into 1/4-inch cubes
1/4 tablespoon ground cloves
1/4 teaspoon cinnamon
2 cups red wine
2 egg yolks, beaten
1 recipe green apple sauce, recipe follows
In a heavy-bottomed casserole, heat the lard until smoking. Add the veal pieces, 5 or 6 at a time, and cook until golden brown. Remove and add the carrots, onion, peppers, paprika, speck, cloves, cinnamon, and cook until softened, about 8 to 10 minutes. Add the wine and bring to a boil. Add the meat and return to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, until the meat is very tender. Season with salt and pepper and allow to chill 4 hours in a refrigerator.
Preheat the oven to 375 degrees F.
Roll out the strudel dough into a 10 by 14-inch rectangle. Place the cold veal stew in center and roll up like a strudel. Save cut scrap pieces of dough to garnish the strudel with a design or the name of a loved one (?Billy Bob?, for example).
Brush with beaten egg yolks, place on a cookie sheet and bake for 50 to 60 minutes, until golden brown and piping hot inside. Allow to rest 10 minutes and serve with green applesauce.
Strudel Pastry Austro-Italian Style
4 ounces butter, plus 12 ounces, cold
1 teaspoon salt
2 1/2 cups flour plus 1 cup
1/2 cup ice water
In a food processor, place 4 ounces butter, 1 teaspoon salt, and 2 1/2 cups flour and blend until texture of bread crumbs. Slowly add ice water until dough comes together. Remove and form into a ball, then flatten it into a 8 by 10-inch rectangle and place in refrigerator. This is called the pasta mixture. In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture. After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface. Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working. Fold bottom third up and top third down to form a small package and turn 90-degrees clockwise. Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again. Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
Green Apple Sauce
8 green apples, peeled and cored
1/2 cup sugar
2 shots (2 to 4 ounces) grappa
1 pinch cinnamon
1 teaspoon salt
1 lemon, juiced
1/4 cup fresh chives
Quarter the apples and place them in a saucepan over medium heat with the sugar, grappa, cinnamon, salt and lemon juice. Cook until soft and broken down, about 10 to 15 minutes. Remove from heat, stir in chives and serve immediately.
 Choucroute Garni
2 tablespoons unsalted butter
1/4 pound smoked slab bacon, rind removed and cut crosswise into
1/4-inch pieces 2 medium-large onions, sliced
9 cups drained sauerkraut (about 5 to 6 pounds), rinsed and squeezed drys
1 tablespoon juniper berries
1 teaspoon whole black peppercorns
1/2 teaspoon caraway seeds
6 sprigs parsley
6 sprigs fresh thyme
3 cloves
2 bay leaves
1 bottle white wine
1 tablespoon vegetable oil
2 pounds assorted smoked and precooked fresh sausages (we used smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst, and chipolata)
1 pound piece smoked boneless pork loin (Canadian bacon), cut into 6
slices
2 1/2 pounds small waxy-style potatoes, peeled
Serving suggestion: Coarse-grained mustard
Preheat oven to 325 degrees F.
Heat the butter in a large Dutch oven over medium heat. Add the bacon and onion and cook, stirring, until soft. Add the sauerkraut and stir to combine. In a swath of cheesecloth, combine the juniper berries, peppercorns, caraway seeds, parsley, thyme, cloves, and bay leaves and tie into a bundle with a piece of kitchen twine. Add the spice bundle to the sauerkraut mixture. Pour in the wine and add enough water to cover the sauerkraut. Stir to combine and bring to a boil. Cover pan tightly with foil and braise in middle of oven for 2 hours. (The sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap.)
Heat the oil in a heavy skillet over medium heat and, working in batches, brown the sausages. Uncover the casserole and nestle the sausages, pork loin, and potatoes in the sauerkraut, partially submerging them. Recover and continue braising for 30 minutes more.
Serve the choucroute at the table in the Dutch oven or transfer to a large serving platter. |
