Kiwifruit, Apple & Grape Salad with Rosemary Syrup November 7, 2009

Source:  Williams Sonoma

1/4 cup sugar

3 fresh rosemary sprigs, each 6 inches long

3 kiwifruits, peeled and diced

2 unpeeled tart green apples, such as Granny
Smith, cored and cut into 1/2-inch dice

1 cup seedless green grapes

1. In a saucepan over medium-high heat, combine the sugar and 1/2-cup water and bring to a boil, stirring to dissolve the sugar. Add the rosemary sprigs; reduce the heat to medium and cook for 15 minutes. Remove the rosemary and discard. Increase the heat to high and cook, stirring, until the liquid is reduced to about 1/3 cup. Let cool to room temperature.
2. Put the kiwifruits, apples and grapes in a bowl and pour the syrup over them, tossing to coat the fruit. Serve immediately. Serves 4.

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Sage-Rubbed Pork Chops with Warm Apple Slaw November 2, 2009

I’m not crazy about this picture since I didn’t get a very good browning on my pork chops.  Don’t worry about the apples being over-powering as they end up very savory.

Source: Ellie Krieger’s The Food You Crave

For the chops:
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 large clove garlic, minced (about 1 teaspoon)
1/2 teaspoon
Freshly ground black pepper
Four 3/4-inch-thick bone in pork loin chops (about 8 ounces each)
2 tablespoons olive oil (1 tablespoon)

For the slaw:
2 teaspoons olive oil
1 large onion, cut in half, then thinly sliced into half-moons
1 large Granny Smith apple, cut in half, cored, and coarsely shredded
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
1/2 head green cabbage, cored and coarsely shredded (about 9 cups)
3 large carrots, coaresly shredded (about 3 cups)
2 tablespoons cider vinegar
1/2 teaspoon salt
3/4 cup low-sodium chicken broth

1. To make the chops, combine the sage, garlic, salt, and a few grinds of pepper in a small bowl. Rub the mixuture all over the pork chops and let them sit at room temperature for 10 mibutes.
2. Heat the oil in a large nonstick skillet over medium-high heat until good and hot. Add the chops and brown well on both sides, 1 to 2 minutes per side. Transfer the chops to a plate.
3. To make the slaw, carefully wipe out the pan. Heat the oil over medium high heat and add the onion, apple, and sage. Cook, stirring a few times, until softened and golden brown, 4 to 5 minutes. Add the cabage, carrots, vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan, burying them in the vegetable mixture. Cover and cook just until the pork chops have just a slight blush in the center, 5 to 7 minutes longer.
4. To serve, arrange the warm slaw on individual plates and top with a pork chop and some pan juices.

Oatmeal Apple Pear Crisp October 27, 2008

Another fruit crisp/bar?  I realize that most of my desserts involve fruit and some type of oat.  Maybe I should branch out?  At least I used Ramekins to spice it up a bit. In any event, it was very easy to make and really good.  Some of the butter could definitely be cut out.  My changes are in green.

Source:  Recipezaar.com 

2 cups cooking apples, peeled and sliced (about 2 large)  (cubed not sliced-  to keep some texture to the fruit when cooked)

2 cups pears, peeled and sliced (about 3 large)  (peeled and cubed)

1/2 cup dried cranberries

2 Tbs. brown sugar (dark)

1 1/2 tsp. ground cinnamon

1 tsp. ground nutmeg

1-2 Tbs. lemon juice

3/4 cup water (1/2 cup – I used juicy apples (Fuji) so I reduced the water)

Crisp:

1 cup oats

1/3 cup all-purpose flour

3/4 brown sugar (light)

1/4 tsp. salt

1/2 cup butter or margarine melted

 

1.  While peeling the apples and pears, keep them in the lemon juice so they don’t brown.  Place fruit (including cranberries) in a grease shallow 9-inch square baking dish.  I used 6 Ramekins.  (They were 6 huge servings; I would have used 8 but only had 6 available)

2.  Sprinkle 2 Tbs. dark brown sugar, ground cinnamon, ground nutmeg and water (combine with apples)

3.  Combine the dry ingredients in a separate bowl; add melted butter, mixing until crumbly.  Sprinkle crumb mixture on top of the apples/pears.  I pressed it into the apples a bit.

4.  Bake at 375 degrees for 30-40 minutes or until apples are tender.  

5.  Serve with vanilla ice cream.