The Rural Voice, 2004-03, Page 38Rural Living
Autumn fruits brings flavour to spring
Selected by Bonnie Gropp
Thanks to state-of-the-art facilities
apples can be enjoyed well past their
harvest. Flavour up spring with rich
soups, succulent entrees and
delicious desserts made with juicy
apples.
— Recipes courtesy of Foodland
Ontario
NIPPY APPLE CHEDDAR SOUP
2 tbsp (30 mL) butter
4 apples, peeled and chopped
(about 4 cups/1L)
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) finely minced ginger
1 tsp (5 mL) each of curry and dry
mustard powder
2 cups (500 mL) each of chicken
broth and apple cider
salt and cayenne pepper to taste
1 cup (250 mL) grated old cheddar
In a large saucepan, melt butter
over medium heat. Add apples,
carrots, onions, garlic,ginger, curry
and mustard powder. Saute.5 to 7
minutes until onion begins to soften.
Add broth and apple cider, bring to
the boil, then reduce heat and simmer
partially covered for 15 to 20 minutes
until vegetables are very tender.
Using a food processor or blender,
puree until smooth. Add salt and
cayenne pepper to taste. Ladle soup
into bowls. Sprinkle each serving
with 1/4 cup (50 mL) cheddar.
ROLLED APPLE -STUFFED
TURKEY BREAST
5 Ib (2.5 kg) boneless turkey breast,
skinned
pinch each salt and pepper
3/4 cup (175 mL) apple juice or
apple cider
2 tbsp (25 mL) dry white wine
1 tbsp (15 mL) curry powder
1 small onion, minced
1 stalk celery, chopped
1 tbsp (15 mL) butter
2 apples, peeled and diced
2 slices whole wheat bread,
crumbled
1/2 tsp (2 mL) poultry seasoning
Trim fat from turkey and discard.
Flatten with meat mallet to an even
34 THE RURAL VOICE
Upside -Down Apple Pie -- This caramel -and -nut glaze is a welcome twist to the
old familiar. Serve with vanilla ice cream if you like.
thickness. Sprinkle with salt and
pepper.
Combine apple juice. wine and
curry powder. Reserve 1/2 cup (125
mL) to use for making sauce.
In skillet, saute onion and celery in
butter 5 minutes or until softened.
Stir in 1/4 cup (50mL) apple juice
mixture, apple, breadcrumbs and
poultry seasoning. Spread down
centre of turkey breast to within 2
inches (5 Lm) of sides. Roll up,
jellyroll fashion, starting with short
side. Tie at 2 -inch (5 cm) intervals
with heavy string. Place seam side
down on rack in shallow roasting
pan. Brush with 2 tbsp (25 mL) apple
juice mixture. Roast, basting
occasionally in 325°F ' (160°C) oven
1 1/2 hours or until meat thermometer
registers 185°F (85°C).
Sauce:
1 cup (250mL) chicken broth
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) ground ginger
In saucepan, combine reserved
apple juice mixture, chicken broth,
cornstarch and ginger; bring to boil.
Reduce heat and cook, stirring
constantly until thickened and
smooth.
Line platter with spinach leaves.
Place turkey on top; remove string.
Let stand 10 minutes before slicing.
Garnish with unpeeled apple slices.
Serve sauce over turkey slices.
MAPLE -BRAISED APPLES AND
PORK
1 Ib (500g) boneless pork loin or
tenderloin, cut in 1/2 -inch (I cm)
thick slices
1 tsp (5 mL) ground sage
salt and pepper
1 tbsp (15 mL) butter
1 cooking onion, thinly sliced
4 apples, cored and thinly sliced
2 tbsp (25 mL) maple syrup
1/2 cup (125 mL) chicken or
vegetable stock
Rub pork slices with sage; season
lightly with salt and pepper. In large
skillet, melt butter over medium heat.
Add seasoned pork slices; cook until