.Across the ocean in London, where my husband and I spent this past week, fall apples had starring roles on restaurant menus and were featured in food magazines as well. At Tom’s Kitchen, in Chelsea, I ordered a creamy, smooth chicken liver mousse served with a deep golden applesauce and a sprinkle of crunchy granola. At Elystan Street, another restaurant near by, an apple and Damson plum crumble caught my eye. Then in the British food magazine, Olive, I spotted roast rack of pork paired with apple/horseradish sauce and a toffee apple cheesecake. So, when I returned home, apples were on my mind, and I knew exactly what I wanted to cook—sautéed chicken cutlets and apple wedges served with a fresh cider sauce.
The recipe is simplicity itself. Apple wedges, with their skins left on, are cooked in a little Continue reading
As soon as the first bottles of local cider appear in our markets, I put one in my cart, not just for sipping, but for cooking as well. I love to cook seasonally, and nothing says fall more clearly than fresh cider.
This year, along with serving mugs of warm spiced cider, I’ve used this fall libation to baste pork tenderloins seasoned with sage, thyme, and rosemary. After browning the tenderloins with some sliced shallots, I add cider to the pan, slide it into the oven, and then halfway through the roasting arrange apple wedges around the pork. As a finishing touch I prepare a quick pan sauce with more cider, a hint of cider vinegar, and some butter. Continue reading
A Great Dish for Cool Fall Nights
When the first fresh cider arrives in our markets each fall, I buy a quart and bring it home, not only for sipping but also for cooking dishes like Cider-Baked Pork, Red Cabbage, and Apples. For this hearty casserole, sliced red cabbage, onions, and apples are sautéed in butter, then simmered in cider along with seasonings of sugar, vinegar, and crushed fennel seeds. The cabbage and apples are spread in an oven-to table dish, topped with pan-fried slices of pork tenderloin, and then baked. Although this main course is substantial enough to be stand alone accompanied by a simple salad, creamy mashed potatoes or buttered noodles would make tempting sides. Continue reading
This is a newer version of a recipe that appeared in Betty Rosbottom’s Cooking School Cookbook. This fragrant brew takes only minutes to prepare and is assembled by simmering fresh cider with melted butter, brown sugar, and spices. Dark rum and sliced apples and oranges round out the flavorings.