Tag Archives: apples

Herbed Pork Roast With Apples

I came across a recipe similar to this the other day and thought it sounded so good. I made just a few minor changes. The original recipe calls for apple cider, but I think apple juice will work well, and I always have that. As it turns out . . . I didn’t have the apple juice, either, so I used my favorite wine, which happens to be apple wine. I think the wine actually made the roast even more tender, and it had a great flavor. For this recipe, though, I’m going to list apple juice. Just know there are alternatives – even water or chicken stock would probably work. Also, you should use your judgment on how much salt and pepper you like. The herbs can be fresh or dried (I used dried because it’s all I have at the moment).

This is a recipe I will definitely make again . . it makes a great presentation for company. I served it with sides of green beans and sweet potatoes.

Herbed Pork Roast with Apples

1 pork butt roast, approx. 4 lb.
4-5 garlic cloves, peeled and sliced
1 Tbsp. salt
1 tsp. ground black pepper
2 Tbsp. sage
1 Tbsp. rosemary
1 tsp. thyme
3 large apples (tart is best), cut into wedges
2 medium onions, cut into wedges
1/2 stick butter or margarine
1 2/3 cup apple juice, divided
1 Tbsp. soy sauce
1/4 cup sour cream

Preheat oven to 350 degrees F. Score the fat side of the roast in criss-cross manner, about 1/4 inch deep; place half the garlic slices inside the slits at random. Sprinkle the salt and pepper onto the roast evenly on all sides. Depending on the size of your roast, you may need to use a little more salt/pepper according to your taste.

Place roast, fat side up, in shallow baking pan, making sure to leave about 2 inches of space around the roast. Sprinkle the sage, rosemary and thyme on top of the roast and rub in.

Arrange the apples, onions, and remaining garlic evenly around the roast in the pan. Dot with butter. Mix 1 cup of apple juice with the soy sauce and pour evenly over all.

Bake uncovered 1 1/2 to hours or until meat reaches desired doneness. Baste occasionally with the pan juices, being sure to keep the apples moist. To test for doneness, pierce the meat with a knife; if juices are pink, it will need to cook longer.

Transfer roast to a platter and arrange apples and onions around it. The meat will be easier to slice if allowed to stand for at least 10 minutes before slicing.

Pour the pan juices into a small saucepan and add the remaining apple juice. Bring to a boil. Remove from heat and stir in the sour cream. Sauce will be fairly thin. Serve the sauce warm with the pork.

Waldorf Apple Salad

About 3 firm ripe apples
1 tablespoon of lemon juice
1 cup of sliced celery
1 cup of white seedless grapes
½ cup of coarsely chopped walnuts
½ cup of mayonnaise
1½ teaspoons of honey (or to taste)

Core and quarter the apples, but do not peel. Slice thinly into a bowl and toss with the lemon juice to coat. Add the celery, grapes and walnuts and toss. Cover and chill. Mix the mayonnaise and honey (if desired) together until smooth, add to the apple mixture, and toss.

Ingredients can be adjusted according to your taste (add more or less grapes, etc.).  You can mix types of apples (tart or sweet) as long as they are firm and crisp.  Using both yellow and red apples makes the salad pretty.

Apple Snickers

Leftover snickers bars from Halloween make a delicious dessert.

You’ll only need two ingredients: Snickers Bars and Apples.

Chop up the Snickers bars with a food chopper. Peel, core and slice a few apples. Place the apples in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yum

Carmel Apple Salad

1 egg, beaten
1 8oz. can crushed pineapple, drained
1/2 cup sugar
2 Tbsp flour
2 Tbsp vinegar

Cook the above ingredients in the microwave on high for 3 minutes. Stir. Cook on high for another 3 minutes. It will be thick. Let this cool.

After that cools, fold in:

8oz. Cool Whip
4 cups chopped apples
1/2 cup salted peanuts

Chill until ready to serve.

Microwave Apple Pie

4 Large Apples or 6 small apples, peeled and sliced
2 Tablespoons Granulated Sugar
2 teaspoons Ground Cinnamon
6 ounces Butter, melted
1 Cup Brown Sugar
1 Cup Chopped Pecans
1 Cup All-purpose Flour
2 Eggs, beaten

Layer apples in a lightly greased microwave-safe pie dish or plate. Sprinkle with sugar and cinnamon. Cover with microwave-safe lid or plastic wrap. Microwave at High power for 2 minutes. Remove from oven. For topping, combine cooled melted butter, brown sugar, chopped nuts and flour in a bowl. Add beaten eggs, stir to blend well. Pour mixture over apples evenly. Microwave, uncovered, at High power for about 7 minutes. Turn the dish at least once during cooking if your oven is not a rotating one. Shield outer edges of pie with foil to insure even cooking.* Center of pie should be exposed. Microwave at High power for 3 to 4 minutes longer or until apples are soft and center of pie is cooked.

REMEMBER: Topping does not get crunchy when cooking in the microwave oven.

*CHECK YOUR MICROWAVE OVEN MANUAL TO DETERMINE IF USING FOIL IN YOUR OVEN IS ACCEPTABLE.

Apple Pie Tarts

CRUST:
Pie crust dough for one pie
1 tablespoon sugar
1/4 tsp. ground cinnamon

FILLING:
2 teaspoons butter
2 cups diced peeled tart apples
3 tablespoons sugar
3 tablespoons caramel ice cream topping
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1/8 teaspoon salt

Crust Instructions: Roll out pie dough and cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick pastry with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over pastry. Bake at 350° for 6-8 minutes or until golden brown. Cool.

Filling Instructions: In a saucepan, melt butter. Add apples; cook and stir over medium heat for 4-5 minutes or until crisp-tender. Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and apples are tender. Cool for 5 minutes. Spoon into tart shells. Yield: 10 servings.

Notes: You can use all ready made pie crusts purchased from the store.
Crusts can be made ahead of time.