Posts Tagged ‘gourmet-food’

  • 3 qts. Apples
  • 2 Cups water
  • 1/2 Cup Sugar
Gourmet Food Baskets

Gourmet Food Baskets

Wash apples and slice. Do not peel. Place apples in heavy pan and add water. Cover pan and cook apples until soft. Run through food mill or sieve. Chill. Add sugar and stir until dissolved.

Note: (Less sugar is required when applesauce is chilled before adding sugar.)

More Resources: Buy Apple Cider Online, Buy Apple Salsa Online, Aged Cheddar Cheese Online Recipes, Gourmet Food Baskets

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Serves 4

  • ¼ cup sugar
  • 3 tablespoons coarse salt plus more to taste
  • One 2½ to 3 pound boneless pork loin, most of the fat removed
  • Freshly ground pepper to taste
  • 1 cup New York State Chardonnay
  • ¼ cup unsalted butter
  • ⅓ cup chopped shallots
  • ¼ teaspoon minced hot green chile or to taste
  • 4 New York state Northern Spy apples, peeled, cored, and chopped
  • ¼ cup Fly Creek Cider Mill apple cider
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey mustard
  • 1½ cups heavy cream
  • Juice of ½ lime
  • 1 tablespoon chopped flat leaf parsley

Fly Creek RecipesCombine the sugar and 3 tablespoons of salt in a large resealable plastic bag. Add the pork, seal, and shake to help dissolve the sugar and salt. Refrigerate for 1 hour or up to 3 hours.

When ready to roast, preheat the oven to 450ºF.

Remove the pork from the refrigerator and the brine. Pat dry.

Season the pork with salt and pepper to taste and place it on a rack set in a roasting pan. Add the wine along with 1 cup of water.

Place in the preheated oven and roast, basting occasionally, for about 1 ½ hours or until an instant-read thermometer inserted into the thickest part reads 160ºF.

While the pork is roasting, make the sauce.

Heat he butter in a heavy bottom saucepan over medium heat. Add the shallots and chile and sauté for 5 minutes or until the shallots are very soft. Add the apples along with the cider, stirring to blend. Lower the heat, cover, and cook for about 10 minutes or just until the apples have softened. Stir in the cream and mustards and season with salt and pepper to taste. Cook, stirring frequently, for about 10 minutes or until the apples are mushy and the liquid has thickened slightly.

Remove from the heat and transfer to a blender (this may have to be done in batches) and process to a smooth purée.

Pour the purée through a fine mesh sieve into a clean saucepan. Add the lime juice, stirring to blend. Taste and, if necessary, add additional salt and pepper. Keep warm until ready to serve.

Remove the pork from the oven and let rest for at last 5 minutes before slicing. Using a sharp chef’s knife, cut the pork, crosswise, into slices. Place the slices down the center of a serving platter. Spoon the warm sauce over the top, sprinkle with the chopped parsley, and serve.

More Resources: Buy Apple Cider Online, Buy Apple Salsa Online, Cave Aged Cheddar Cheese Recipes

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