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Savory Apples


Fall harvests include apples. Apple pie, apple crisp, apple tarts are just a few of the goodies to which we look forward. But, the apple is too versa le to be limited to sweets.


Pork Roast with Apple Gravy 4-5 pounds boneless pork shoulder, excess fat trimmed 1 tablespoon fennel seeds, toasted 2 teaspoons black peppercorns 2 tablespoons fresh thyme leaves, lightly chopped 2 tablespoons fresh rosemary leaves, lightly chopped 4 medium garlic cloves, minced 2 teaspoons Kosher salt, plus more for seasoning Olive oil


4 medium cooking apples, such as Fuji or Jonagold 1 medium yellow onion 1/2 cup dry white wine 1/2 teaspoon Dijon mustard Freshly ground black pepper


Put the fennel seeds, peppercorns, thyme and rosemary leaves, garlic and 2 teaspoons salt into a spice grinder or coff ee grinder and grind to a paste. Put the mixture into a bowl and s r in 2 tablespoons olive oil.


Rub the mixture evenly all over the pork shoulder then wrap the roast  ghtly in plas c wrap to hold the rub against the skin and marinate overnight (or up to two days).


Peel and core the apples and cut into wedges. Peel the onion and cut into thin wedges. Put the onion and the apples together in a bowl, along with 2 tablespoons of olive oil, and salt and pepper to taste. Toss to mix.


Preheat the oven to 450° F. Place the apples and onions in the bo om of a roas ng pan or Dutch oven with a cover. Place the marinated pork shoulder on top of the apples and onions. Roast uncovered for 30 minutes. Turn the oven down to 325° F and add the wine. Cover the roas ng pan or Dutch oven and slow roast for 2 1/2 to 3 hours un l the pork shoulder is falling apart tender and pulls apart easily.


Transfer the pork shoulder to a serving plate and cover with foil to keep warm. Put the apples and onions into a blender. Add about 1/2 cup water and the mustard. Purée. Check the texture, and add water un l you get the desired thickness for the gravy. Press through a sieve for a silky smooth textured gravy. Check the seasoning and correct to taste. Reheat gravy if needed before serving over pork.


October 2017 - 7


Broccoli Apple Soup Recipe 1 large bunch of broccoli 3 tablespoons bu er 1 cup fi nely-chopped white onion 1 non-tart apple peeled, cored, and chopped 3 cups of chicken stock 1 cup apple cider 4 sprigs thyme 2 strips of lemon peel 1 tablespoon chopped fresh chives for garnish


Separate the broccoli fl orets from the stems. Peel the outer tough skin of the stems with a vegetable peeler, then fi nely chop the stems. Heat a large (4-quart) saucepan on medium heat. Melt the bu er in the pan. Add the onion and the apple and reduce heat to low. Cover and cook for 10 minutes, un l onions are translucent and apples are so .


Add broccoli to the apple onion mixture. Add the stock and the cider. Add thyme sprigs and lemon peel to the pot. Increase the heat and bring to a boil, then reduce heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.


Remove from heat. Remove thyme and lemon peels from the soup and discard. Working in batches purée soup in a blender or use an immersion blender in the saucepan. Return soup to the saucepan, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.


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