Bloggin' from the Apple Farm

Pork Tenderloin with Apples

3/30/2015

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This easy-to-make recipe gives you a moist and juicy tenderloin with its own sauce and condiment all in one!

Ingredients:

1 T olive oil
1 pork tenderloin
salt & pepper to taste
2 tsp chopped fresh parsley
1 diced sweet onion
2-3 fresh apples, cut into chunks
1/2 cup sweet apple cider or white wine
1/2 cup CrabApple jelly
2 T Balsamic Vinegar

Directions

Preheat oven to 350F.
Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the meat on all sides.
Remove the browned tenderloin to the prepared baking dish and sprinkle with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until soft, about 5 minutes, and pour in the wine.
Scrape all the browned flavour bits off the bottom of the skillet and stir to dissolve into the wine.
Bring mixture to a boil and pour over the tenderloin.
Heat the Crabapple jelly in microwave to soften, then add balsamic vinegar and blend until smooth. Spread all over the pork.
Cover with foil and bake in the preheated oven about 30 minutes, then uncover and bake 15-20 minutes more.
Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

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Finni's Braised Red Cabbage

3/29/2015

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This delicious, tangy red cabbage makes a great side dish with savoury beef dishes and was a traditional vegetable my mother 'Finni' served with stuffed turkey too.

Ingredients

2 T bacon drippings or vegetable oil
1 medium head red cabbage, about 2 1/2 pounds
3 large apples
1 medium onion, peeled
1/2 C red wine vinegar
1 whole clove
1 bay leaf
1 t salt
1/8 t ground pepper
1/2 t sugar
diced cooked bacon, optional

Directions

Remove outer leaves of cabbage; cut into wedges and cut out core.
Using a food processor or sharp knife, shred the cabbage.
Insert 1 whole clove into onion.
Peel and quarter apples.
Heat bacon fat or oil in a large saucepan over low to medium heat. Add cabbage and stir to coat.
Add remaining ingredients; reduce heat to low.
Cover and simmer for about 45 minutes. Red cabbage should be 'al dente' and apples should be softened and blended in.
Adjust vinegar, salt and pepper to taste.
Toss with some diced cooked bacon just before serving, if desired.

Serves 6. Braised red cabbage freezes well, thaw and heat in microwave to serve.

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Stuffing with Apples and Roasted Garlic

3/28/2015

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My mother used to add grated apple to her stuffing for added moisture. I have enhanced this with roasted garlic for its sweetly caramelized flavour and incorporated some liquid (broth or sweet apple cider) to reduce the amount of butter used.

Makes enough stuffing for a 10 - 12 pound turkey; can be halved for a 4 - 6 pound chicken, or doubled for a large turkey.

Ingredients

1/4 cup butter
2 medium onions, chopped
2 stalks celery, chopped
2 heads roasted garlic*
8 cups dry bread, cut into small cubes
2 tart apples, peeled and chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme (or 2 tsp. dried)
1/2 to 1 cup chicken stock or sweet apple cider
Salt and pepper to taste

Directions

Melt butter in skillet over medium heat.
Add onion and celery; cook until softened, about 5 minutes.
Stir in garlic squeezed from roasted heads.
In large bowl, combine bread cubes, apples, parsley, thyme and onion mixture. Add enough stock or juice to just moisten the bread.
Add salt and pepper to taste.

* To roast garlic, slice about 1/2 inch off top of each head of garlic to expose tops of cloves. Remove outer layers of papery skin from heads. Place, cut side up, in small baking dish; drizzle with a little olive oil. Cover tightly with foil. Bake in 350F oven for about 45 minutes or until very soft. Squeeze out the softened garlic.

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Apple and Beef Stew

3/25/2015

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This is a great fall recipe! Easy to make and with slight sweetness from the apple cider and apples that is complemented by the bay leaves and spices. Serve with mashed potatoes.

Apple & Beef Stew

Ingredients:

2 pounds boneless beef, cut into 1-inch cubes
2 tablespoons oil
2 medium onions, cut into wedges
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 3/4 cups water or beef broth
1/3 cup sweet Apple cider
2 bay leaves
1/4 teaspoon ground allspice
2 whole cloves
2 medium carrots, cut into chunks
2 medium Apples, peeled and cut into wedges

Directions:

In a Dutch oven, over medium heat, brown beef in oil.
Add onions; cook until lightly browned.
Sprinkle with flour to coat evenly.
Gradually add water and apple cider, stirring to blend.
Bring to a boil; cook and stir for 2 minutes.
Add the salt, bay leaves, allspice and cloves.
Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
Add carrots and apples; cover and simmer 15 minutes.
Remove bay leaves and cloves.
If desired, thicken broth by adding mixture of 1 tablespoon cornstarch dissolved in 1/2 cup cold water.

Yield: 4 servings.

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Apple Crisp

3/22/2015

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This apple crisp has a secret ingredient that keeps the topping from getting soggy! Use fresh-picked apples for the filling - don't add anything else and let the tangy flavour of the apples contrast perfectly with the sweet crunch of the topping.

Ingredients:

6 cups apples, peeled and sliced
1 cup sifted flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. salt
1 egg, beaten
1/3 cup butter or shortening, melted and cooled

Directions:

Preheat oven to 375 degrees.
Place sliced apples in a greased 6 x 10 inch baking dish.
In a separate bowl combine flour, sugar, baking powder, cinnamon, salt. Add egg and mix together until crumbly.
Sprinkle over the apples.
Drizzle the melted butter or shortening on top.
Bake about 45 minutes, until topping is lightly browned.
Serve warm with vanilla ice-cream or top with milk.
Makes 8 servings.

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Apple Bloggin'

Pork Tenderloin with Apples

Finni's Braised Red Cabbage

Stuffing with Apples and Roasted Garlic

Apple and Beef Stew

Apple Crisp

Waddell Apples

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