William Penn Life, 2015 (50. évfolyam, 1-12. szám)
2015-11-01 / 11. szám
Fish Fillets in Cider Mustard Sauce 4 fish fillets I/2 cup whole grain dijon mustard 1 cup hard cider Zi cup heavy cream Salt, to taste Black pepper, to taste 12 apple slices 4 flat parsley sprigs Place a rack near the top of your oven and preheat to 450°F. Season the fillets with salt and pepper, then arrange single layer in a baking dish. Spread the mustard evenly on all the fillets and pour the cider into the dish to a depth of 14 inch. Bake for 12 minutes, then add the cream and bake an additional five minutes to let the cream thicken. Baste the fish with the cider-cream reduction for two more minutes. Transfer the fish to a serving platter and spoon the pan sauce over the fillets. Garnish each piece of fish with three apple slices and one sprig of flat parsley. Serve hot to your guests. Pork & Apple Pie with Horseradish Sauce 2 round 10-inch pie crust dough disks, '/8-inch thick 4 Granny Smith apples peeled, halved, cored & sliced I pound lean ground pork 3 tablespoons yellow onion, minced 1 tablespoon dark brown sugar 2 teaspoons fresh thyme, minced I Zi teaspoons fresh sage minced I teaspoon salt I small egg I teaspoon milk I cup sour cream 1 /3 cup horseradish Preheat the oven to 400°F. To make the filling, place the apples in a large bowl and scatter the pork over the top, then mix with a large spoon to make an even mixture. Sprinkle the onion, sugar, thyme, sage and salt over the top and mix again until thoroughly combined. Place one of the pie crust dough disks into a pie pan and trim the overhang, if necessary. Spoon the pork/apple mixloto of apple slices © Can Stock Photo Inc./photopips ture into the pie shell, filling it evenly. Egg wash the edge of the crust and place the second dough disk over the top and pat down slightly to seal the top crust to the bottom. Trim the overhang and cut a few small slits in the top and brush with remaining egg wash. Bake for I hour until the pastry is shiny and golden. The apples should be soft when pierced with a knife through a slit vent. Place on a wire rack to cool. In a small mixing bowl, combine the sour cream and horseradish to make the sauce. Slice and serve the pie warm or at room temperature with the sauce on the side. Holiday Parsnips 2 slices thick Hungarian bacon 30 dried apple slices 3 cups hard cider 7 parsnips peeled & halved then cut into 14-inch slices 1 cup heavy cream Salt, to taste Fresh ground black pepper, to taste In a sauté pan, fry the bacon until all the fat is rendered. Add the apple slices and one cup of cider, then simmer uncovered for 20 minutes until the apples begin to soften. Add the parsnips and enough of the remaining cider to cover them and continue cooking at a simmer for 20 minutes, giving you tender parsnips. Add the cream and cook until the cream starts to reduce and thicken. Remove the bacon strips, place into a serving dish and serve hot to your guests. Sauerkraut-Stuffed Apples 114 cups fresh sauerkraut 2 slices thick Hungarian bacon, diced small % cup Portobello mushrooms, chopped 14 teaspoon caraway seeds 14 teaspoon fresh ground black pepper 4 baking apples I cup apple cider Preheat the oven to 350°F. In a mixing bowl, combine the sauerkraut, bacon, mushroom, caraway seeds and pepper, then mix well. Cut a Vi-inch slice off the stem end of each apple and discard the tops. Using a melon bailer, scoop out the core from each apple but do not pierce the bottom, making a hole. Continue scooping out apple flesh to form a cavity with solid sides. Save all the pulp you remove from the apple. Spoon the sauerkraut mixture evenly into the four apples. Place the apples in a baking dish large enough to hold all four firmly. Pour cider into the dish to a depth of 14 inch. Bake for 40 minutes until the apples are fork tender. Serve hot to your guests. Caramelized Apple Tart 7 apples 2 ounces butter 2 teaspoons vanilla extract One 10-inch unbaked tart shell 3 ounces vanilla sugar Preheat the oven to 375°F. Peel the apples, cut them into quarters and remove the cores. Cut each quarter slice in half to make two thick wedges. Heat the butter in a sauté pan over high heat; add the apples and cook for about 15 minutes until the apples are lightly golden and soft. Adjust the flame so the apples do not simmer in their own juices. Add the vanilla and sauté another five seconds, then remove from the heat and cool completely. Arrange the apples in the tart shell and sprinkle the vanilla sugar evenly over the top. Bake for 50 to 60 minutes until the pastry has browned and the apples are lightly caramelized. Serve warm to your guests. Apple Chutney 2 cups apple cider vinegar 2 cups granulated sugar 1 Zi pounds Granny Smith apples, peeled, cored & diced into /2-inch pieces 3 tablespoons fresh lemon juice 10 garlic cloves 2 ounces fresh ginger, peeled & coarsely chopped William Penn Life 0 November 2015
