Cider, apples, yams, and pork chops. What could better express Autumn in the form of a meal? With a daily collection of apple drops from our trees in the orchard we have been having them in many ways each day: homemade cider, spicy apple butter on crispy warm toast, and tangy applesauce as an accompaniment to most anything, but tonight they made their appearance for the first time in a main meal, and what a successful debut this was! One would hardly expect something so simple to be so successful in pleasing so many.
The yams and apples were simply quartered and roasted on a sheet pan while the chops were seared and simmered in cider — which was reduced to a surprisingly flavorful sauce, tying everything into a perfect expression of the Fall season.
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Cider-Glazed Pork Chops with Roasted Yams and Apples
CHANGE SERVING SIZE
1lb.yamspeeled, halved lengthwise & cut crosswise into 2 in. slices
Preheat oven to 450º Fahrenheit. Mix yams, apples, rosemary, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Spread yam mixture in a single layer on a baking sheet. Bake until potatoes are browned and tender, about 25 minutes, turning halfway through baking time.
Season pork with 1 teaspoon salt and ¼ teaspoon pepper. Heat remaining oil in a large skillet on medium-high. Add pork, and cook until golden brown and center is barely pink, about 5 minutes per side. Place 1 chop each on 4 individual dinner plates, reserving 1 teaspoon drippings in skillet.
Reduce heat to medium, and add cider. Bring to a simmer, stirring to loosen browned bits from skillet. Whisk in mustard, and simmer until slightly thickened, about 8 minutes. Remove from heat, and whisk in butter until melted and incorporated. Sprinkle with remaining salt and pepper. Drizzle sauce over chops. Divide yam mixture among plates, and serve immediately.
Apple Fritters… crunchy, sweet, and melt-in-your-mouth on the outside, cinnamon-y dough with apple chunks on the inside. I can’t think of a better use for our apple drops that we are collecting in the early hours of the morning. A delightful early morning treat to pair with a steaming cup of coffee on a crisp fall morning.
Pour oil into a cast iron or other heavy duty skillet so that it is approximately 1 ½” deep. Heat oil on medium high. Oil is ready when dough floats to top. (don’t let it get too hot or the fritters will burn!)—do a little tester with the dough to be sure the oil is hot enough.
Prepare the glaze by stirring the milk (or half and half) and sifted powdered sugar together in a small bowl—you want it to be a fairly thick glaze.
Prepare the fritter by combining the flour, sugar, salt, baking powder and cinnamon. Stir in milk, vanilla and egg until just combined (add enough milk to make a thick batter).
Fold in apple chunks
Carefully add dough to the oil in heaping tablespoons. Cook until golden brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned.
Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.
Drizzle glaze over the apple fritters while they are still warm. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.
Best served warm. Enjoy!
“No matter what their age from the youngest to the oldest” everyone
in the Community of Jesus gathers together for Saturday morning beehive,
a time to busily work on everything that needs doing in the community that week.
Each is assigned a job he or she is capable of doing.
Last Saturday while I was in the convent yard I heard excited shouts and
squeals of fun and laughter coming from the apple orchard. Although we
still have not reached peak apple season we have an abundance of
drops each day and we never waste any of them. That day the nursery school
kids were having a contest to see who could gather the most.
The two sisters responsible for child care had cleverly come up with a way
for them to be useful while at the same time learn a lesson in good stewardship
of God’s gifts to us.
Their mission accomplished, the little wagon full of drops were drawn to
the convent kitchen where they were magically transformed into a
favorite old fashioned dessert that everyone without exception enjoyed
at the coffee hour break…..that is EVERYONE no matter what their age
from the youngest to the oldest!
Pre-heat oven to 375 degrees Fahrenheit. Butter a shallow 8” x 8” baking dish.
Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 tablespoons of melted butter and set aside.
Stir together the apples, sugar, cinnamon, nutmeg, water, orange juice, orange rind and the remaining 5 tablespoons of butter. Mix until sugar is dissolved. Pour over the bread cubes in the dish and then top with the reserved bread cubes.
Bake in the pre-heated oven for 45 minutes covered with foil at 400 degrees Fahrenheit then uncovered 10 minutes or so until golden brown. Serve warm or cold.
This Sunday after church the sisters, along with some invited guests, enjoyed a sumptuous southern breakfast, the perfect holiday treat especially for those who have southern roots.
The menu was extensive……..baked ham, grits, sausage, bacon, buttermilk biscuits and gravy, scrambled eggs, sticky buns and more than anyone could sample at one sitting. My favorite of all the dishes was a fabulous fruit platter consisting of a combination of roasted fresh and dried fruits and nuts that had been coated with a rich glaze of brown sugar, butter and Calvados.
This winter fruit and nut combination was “Out of this world”…and not only for a southern breakfast, but as a wonderful accompaniment to any number of other meals, especially at this time of year.
Cut fruit to desired size and shape. Spread out on sheet pan and brush with a little oil and cover with foil and roast about 15-20 minutes at 350 degrees Fahrenheit or until softened.
Uncover and sprinkle with nuts and generously brush with glaze. Return to oven uncovered at 50 degrees higher and cook until nice and golden.
Sprinkle with pecan and walnut halves and serve.
To make glaze melt butter and brown sugar together until sugar is thoroughly dissolved. Add cider, cinnamon, nutmeg, and Calvados and simmer till thick enough to spread.
If dried fruit needs softening soak in warm cider to reconstitute before roasting.
We used firm pears and apples, and pineapple for fresh fruit, along
with dried figs and apricots. Craisins could also be an interesting addition.
I seem never to tire of anything that made from apples. This fruit is delicious in all its forms…cold and crunchy, or hot and spicy baked in desserts, sautéed, or simmered into a sauce. Apples are one of the most versatile fruits that lend themselves to most any form of preparation.
I am always eager to try any new apple recipe, such as the one that follows. I have named these Fantastic Apple Pecan Fantans, and that is absolutely what they are!
With practice one can become adept at producing perfectly shaped fans. However first attempts often result in irregular shapes, which I personally prefer. No matter what shape they turn into, they taste so fantastic that shape becomes incidental. The fact that they include whole wheat flour is comforting and always makes me feel like I’m enjoying a “healthy treat!”
Prepare Dough: Combine first three ingredients in bowl of a heavy-duty mixer; let stand 5 minutes. Stir in egg, next three ingredients, and 1 1/2 cups bread flour. Beat at medium speed, using paddle attachment for one minute or until smooth. Gradually beat in whole wheat flour and enough remaining bread flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (6 to 8 minutes), sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85º Fahrenheit), free from drafts, 45 to 55 minutes or until doubled in bulk.
Meanwhile, prepare Filling: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add apples and brown sugar, and sauté 4 to 5 minutes or until apples are crisp-tender. Cool completely (about 30 minutes).
Punch dough down; turn out onto a lightly floured surface. Roll into a 20- x 12-inch rectangle. Spread remaining 8 tablespoons softened butter over dough. Stir together 3/4 cup granulated sugar and cinnamon; sprinkle over butter, and top with pecans and apple mixture.
Cut dough into 5 (12- x 4-inch) strips; stack dough strips. Replace any apples and pecans that fall out. Cut stack into 6 (4- x 2-inch) rectangles; cut each rectangle in half crosswise to form 12 (2-inch) squares. Place stacked squares, cut sides up, into cups of a lightly greased 12-cup muffin pan. Cover loosely with plastic wrap; let rise in a warm place (85º Fahrenheit), free from drafts, 45 minutes to 1 hour or until rolls rise about 3/4 inch above rim of pan.
Preheat oven to 375º Fahrenheit. Bake 18 to 20 minutes or until deep golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.
Optional: Prepare Glaze: Bring 1/3 cup butter and 1/3 cup brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat; drizzle over top of warm rolls.
Autumn is apple time, and our trees are laden with gorgeous fruit — apples that are being turned into applesauce, apple crisp, apple fritters and all things apple! This is the time to have fun with them when they are so plentiful and at their best.
Last week we decided to give our chicken meal of the week an autumn touch by incorporating some apples into it and we were quite pleased with what resulted…..our Savory Roasted Apple Bourbon Bird. All we did was rub our chicken all over inside and out with a great mixture of tasty spices and herbs, stuffed it with some apple and yam quarters and a few shallots and roasted it as usual but basted it with our unusual cider bourbon glaze giving it a beautiful rich finish that was breathtaking to behold and luscious to taste. It is really worth trying and equally as good with a pork roast.
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Savory Roasted Apple Bourbon Bird
CHANGE SERVING SIZE
1chickenwhole (4 to 5 pound), neck and giblets removed from the cavity
Quarter a large apple, 6 shallots and stuff into cavity along with a handful of fresh thyme and a stalk of celery.
Heat oven to 425 degrees Fahrenheit.
Roast the chicken in the oven for 45 minutes to 1 hour.
Reduce the temperature to 375 degrees Fahrenheit and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees Fahrenheit, about 30 minutes to 45 minutes more.
Baste chicken with glaze about every 5 minutes for final 15 minutes of cooking.
Reduce the apple juice down to about ¾ cup then add the rest of the ingredients.
Heat the mixture until dissolved then add 1 cup bourbon and let boil for about 5 minutes or until mixture reduces to about 1 cup of liquid.
Baste chicken with glaze about every 5 or 10 minutes for final 30 minutes of cooking.
**Add 3 quartered apples, 2 yams cut to size of apples, and a dozen shallots to roasting pan stirring from time to time until all are tender.