Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 2-pound boneless loin of pork trimmed of excess fat and sinew 3 tablespoons unsalted butter 1 onion, diced 1/4 cup all-purpose flour, seasoned with salt and pepper 1 tablespoon safflower oil 2 Granny Smith apples, cored and sliced 1 rib celery, finely diced 1 teaspoon finely chopped sage 1/2 teaspoon chopped rosemary 1/4 teaspoon ground cinnamon 2 teaspoons orange zest 1 1/2 cups apple cider salt and freshly ground black pepper fresh basil leaves, for garnish Instructions: 1. Slice pork into 8 equal pieces. 2. In a heavy-bottomed skillet, over the medium heat, melt butter. Add onion and celery, sweat, without coloring, 2 minutes. Transfer to 2-quart casserole. 3. Dust pork pieces with seasoned flour. 4. In a skillet, over high heat, sear pork pieces on the oil. Remove. 5. Arrange apples on top of onion in the casserole. Add the pork, mixed with the remaining ingredients. 6. Bring to a boil. Cover, lower heat, and simmer, 1 hour. Presentation: Transfer the pork, apple, and onions to a serving platter. Reduce the cooking liquid by half. Strain and pour over the pork. Garnish with fresh basil leaves. Notes: Serves 4 |
Recipes Search
- Chocolate Pecan Cookies
- Graham Cracker Streusel Coffee Cake
- Asparagus Casserole
- Fresh Orange Compote with Granola
- The Stonewall "Breakfast to Remember" Fruit Topping
- Mathew's Pineapple Upside Down Cake
- Crab and Swiss Quiche
- Pan-Seared Portobello Mushroom and Tomato Eggs
- Candied Sweet Potatoes With Bourbon
- Amaretto Maple Delight
- Pan-Seared Loin of Pork with Derry Apple Relish
- Asparagus and Ham Strata
- Old-Fashioned Scrapple
- Scotch Eggs
- Individual Breakfast Casserole
Copyright © 1993 - 2012 Lanier Publishing International