Vanilla Ice Cream
Caramel Crunch Sauce (see recipe)
Rum Extract to taste
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
Apple Cider
Let container of vanilla ice cream soften slightly. Blend in cooled caramel crunch sauce (omit pecans and Heath bars for this drink), rum extract, cinnamon, nutmeg and clove. Refreeze for several hours. To serve, pour hot apple cider over a scoop or two.
Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts
Monday, September 26, 2011
Thursday, September 22, 2011
Brined Pork Chops with Apples
Brine:
4 cups apple cider
3 1/2 cups water
1/2 cup salt
1/2 cup (packed) golden brown sugar
3 TBSP coarsely ground black pepper
2 TBSP dried rubbed sage
1 TBSP ground cinnamon
8-10 1 1/2 inch thick center-cut pork loin chops, trimmed of excess fat
Pork:
1 TBSP olive oil
1 onion- thinly sliced
2 Granny Smith apples, peeled, cored, thinly sliced (about 2 cups)
3/4 cup chicken broth
1/2 cup apple cider
1/4 cup apple juice
2 TBSP raisins ( I used craisins)
1/2 tsp ground ginger
1/3 cup whipping cream
1 TBSP Dijon Mustard
Preparation-
For brine: Combine first 7 ingredients in large bowl. Stir until sugar and dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days.
For pork: Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate.
Reduce heat to medium. Add onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and saute until pale golden, about 3 minutes. Stir in broth and cider, apple juice, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cok 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150' F, about 3 minutes longer. Transfer to plates.
Simmer sauce until lightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon over pork and serve.
4 cups apple cider
3 1/2 cups water
1/2 cup salt
1/2 cup (packed) golden brown sugar
3 TBSP coarsely ground black pepper
2 TBSP dried rubbed sage
1 TBSP ground cinnamon
8-10 1 1/2 inch thick center-cut pork loin chops, trimmed of excess fat
Pork:
1 TBSP olive oil
1 onion- thinly sliced
2 Granny Smith apples, peeled, cored, thinly sliced (about 2 cups)
3/4 cup chicken broth
1/2 cup apple cider
1/4 cup apple juice
2 TBSP raisins ( I used craisins)
1/2 tsp ground ginger
1/3 cup whipping cream
1 TBSP Dijon Mustard
Preparation-
For brine: Combine first 7 ingredients in large bowl. Stir until sugar and dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days.
For pork: Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate.
Reduce heat to medium. Add onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and saute until pale golden, about 3 minutes. Stir in broth and cider, apple juice, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cok 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150' F, about 3 minutes longer. Transfer to plates.
Simmer sauce until lightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon over pork and serve.
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