After spending about 15 minutes working with Maddy and Abby at the cider press, Kris had to call in the big guns, if she wanted to get more than 1/2 litre of cider. Thanks to all of the help we ended up pressing over 10 litres of cider, while developing some very strong biceps!
We were inspired by this bumper crop of apples to create a full apple menu, so we hope that you enjoy them as much as we did.
Apple Pork Tenderloin
Crostini
For the Pork
Tenderloin:
2 pork tenderloins
1 cup apple cider
2 tablespoons maple syrup
1 tablespoon cider vinegar
2 tablespoons grainy mustard
2 tablespoons olive oil
For the Apples:
3 apples, cored, peeled and quartered
½ cup apple cider
½ cup maple syrup
½ teaspoon kosher salt
For the
Caramelized Onions:
1 large Spanish onion, roughly chopped
2 tablespoons olive oil
1/3 cup apple cider
For the Crostini:
1 baguette, thinly sliced
Olive oil
Fresh thyme, for garnish
For the pork tenderloin, pour the apple cider into a
small saucepan and bring to a boil over medium heat. Reduce the temperature to a simmer, and
reduce the cider until syrupy and until about ¼ cup cider remains. Whisk in the remaining ingredients and pour over
the tenderloins. Refrigerate 2 hours or
up to overnight.
Set a smoker at about 250°F. Place the pork tenderloin on the smoker and
baste occasionally with the marinade until cooked through, about 2 hours. Let rest before slicing thinly.
Meanwhile, prepare the apples by placing the cider, syrup
and salt in a small saucepan. Reduce
until syrupy, and pour over apples in an ovenproof dish. Set on the smoker for 2-3 hours, stirring
occasionally to coat with the sauce.
Remove from grill, and slice apples into thinner slices
For the onions, heat the olive oil in a skillet on MEDIUM
LOW. Add the onions, stir to coat with
the oil, and cook, stirring occasionally until the onions are tender and
golden. Pour in the apple cider and
continue to cook until all the liquid is absorbed and the onions are golden
brown. Season to taste with salt and
pepper.
Brush the bread slices lightly with olive oil. Toast them on both sides on a preheated
barbecue or smoker.
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| Jack picked Kris' share! |
SWEET POTATO
AND GOLDEN BEET GRATIN
The
quantities given in this recipe will serve a big group. We made two casseroles out of it: One large 9
X 13 “ casserole, that we brought with us to the party to serve 8, and a
smaller casserole that we froze after baking, for a future weekday meal!
2 tbsp
butter
4 medium sweet
potatoes
2 yellow potatoes
6 medium golden beets
1 large
yellow onion
1 leek
1 large tart
apple
4 cloves
garlic, minced
1 bunch
fresh thyme
Salt &
pepper
300 g goat
cheese, crumbled
2 cups cream
1 cup
chicken stock
200 g
parmesan cheese, grated
Prepare a large and smaller casserole by greasing them well
with butter. Peel and thinly slice the potatoes, beets, onions, leek and apple,
setting them aside in separate piles. Begin
layering sweet potato, yellow potatoes, beets, onion, leeks, apple and minced
garlic, salt and pepper, fresh thyme and goat cheese; repeat layers. Pour cream over top, and add chicken stock if
more liquid is needed. Top with grated parmesan cheese.
Cover and
bake in 350°
F (180°
C) oven for 40 hour. Uncover and bake until lightly browned and potatoes
are tender, about 15 minutes longer. Let stand for 5 minutes before serving.  |
| See our recipe for Smoked Prime Rib |
Anne’s Apple Cake
The Batter:
3 cups
flour
3 tsp
baking powder
2 ½ cups
sugar
½ tsp salt
1 cup oil
4 eggs
unbeaten
½ cup
orange juice
2 ½ tsp
vanilla
Combine all
of the above in a large bowl. Beat until smooth (about 3 minutes)
The Apples:
4 large apples,
peeled and sliced
2 tsp
cinnamon
5
tablespoons sugar
Combine
above ingredients.
Layer in an
angel food pan - three layers (batter, apple, batter, apple, batter, apple).
Bake 350°
for 1 ¾ hours
 |
| Marco is visiting from Italy and is loving all of the fresh Ontario foods! |
 |
| Thanks for all of your hard work Allie and Maddy! |
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