The Rural Voice, 2004-03, Page 39lightly browned, about I minute per
side. Remove from pan and set aside.
Add onion to pan; cook for 5 minutes
or until softened, reducing heat if
needed. Stir in apples; cook for 5
minutes. Stir in maple syrup.
Return pork and accumulated
juices to skillet. Add stock; cover and
simmer, until juices run clear when
pork is pierced, about 5 minutes.
Transfer pork to platter and keep
warm. Increase heat to high; cook
apple mixture until liquid become
syrupy. Spoon over pork and serve
immediately.
APPLE ORANGE COFFEECAKE
1/3 cup (75mL) lightly packed
brown sugar
2 tsp (10 mL) ground cinnamon
4 apples, peeled or unpeeled
1 3/4 cup (425 mL) all-purpose
flour
2 tsp (10 mL) baking powder
1 orange
2 eggs
l cup (250 mL) granulated sugar
1/2 cup (125 mL) vegetable oil
Combine brown sugar and
cinnamon; set aside. Slice 1 apple
and toss with half of the brown sugar
mixture; set aside. Dice remaining
apples; set aside. Combine flour and
baking powder; set aside. Grate I tsp.
(5 mL) rind from orange; squeeze out
juice and set aside.
In bowl, beat together eggs,
granulated sugar, oil, rind and juice
until blended; add flour mixture and
stir until just blended. Fold in diced
apples. Spread half of the batter in
greased and floured 9 -inch (23 cm)
springform pan; sprinkle with
remaining brown sugar mixture.
Cover with remaining hatter.
Arrange reserved sliced apple
mixture in pinwheel design on top.
Bake in 350°F (180°C) oven for
about 70 minutes or until cake tester
comes out clean. Let cool on rack.
BRANDIED APPLES IN PASTRY
8 apples, unpeeled
2 tbsp (25 mL) butter
2 tbsp (25 mL) packed brown
sugar
pinch each cinnamon and salt
1/3 cup (75 mL) brandy
2 cups (M)0 mL) plain yogurt or
light sour cream
1/4 cup (50 mL) liquid honey
1 tsp (5 mL) almond extract
1/4 cup (50 mL) icing sugar
Pastry:
1/2 cup (125 mL) unsalted butter,
in bits
1 cup (250 mL) water
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) all-purpose
flour, sifted
6 eggs
Lightly butter and flour baking
sheet or cover with waxed paper or
foil; mark 10 -inch (25 cm) circle on
pan or paper. Set aside.
In heavy -bottomed saucepan,
combine butter, water and salt; bring
to boil over medium heat. Remove
from heat and pour in flour all at
once, stirring constantly until flour is
incorporated and dough comes away
from sides of pan. Return to medium
heat and cook, stirring continuously.
7 minutes, being careful not to let
mixture brown.
Remove from heat; beat in eggs, 2
at a time, and beating until fully
incorporated before adding more. to
make thick shiny dough.
Spoon dough into 2 -inch (5 cm)
wide ring around inside of circle,
mounding slightly on top. Bake in
400°F (200°C) oven 50-60 minutes or
until deep golden brown and quite
crisp and puffy. Prick tiny holes
around outside to let steam escape.
Let cool.
About 30 minutes before serving,
quarter, core and thinly slice apples.
In large skillet, melt butter over
medium heat; stir in brown sugar
until melted. Add apples. cinnamon
and salt; cook. stirring often. until
apples are evenly coated. Add brandy
and cook, stirring about 5 minutes or
until apples are tender.
In small bowl. combine yogurt.
honey and almond extract. Cut cooled
pastry in half horizontally. Spread
yogurt mixture evenly over bottom
half. Cover with hot apple mixture.
Place top half of pastry over apples.
Dust with icing sugar.
APPLE CREME BRULEE
4 cups (1 L) peeled, cored and
chopped firm apples. about 4 medium
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) finely grated lemon
rind
pinch ground nutmeg
In medium heavy bottom
saucepan. combine all ingredients;
cook over medium heat until
softened, stirring occasionally. about
10 minutes. Spread evenly in six 6-
oz/175 mL heatproof ramekins or in
medium casserole dish; chill. .
Custard:
4 egg yolks
1/2 cup (125 mL) granulated sugar
2 cups (500 mL) whipping cream
1 tbsp (15 mL) vanilla
1/4 cup (50 mL) packed brown
sugar, sifted .
In medium bowl, beat yolks with
sugar. Heat cream in apple saucepan
until just before boiling. scraping
down any apple mixture clinging to
sides. Whisking constantly. pour
gradually into yolk mixture. Return to
saucepan and cook over medium
heat, stirring constantly. until
thickened. about 20 minutes. Do not
let boil (set saucepan immediately in
Targe bowl of cold water to prevent
overcooking and curdling.) Remove
from heat and stir in vanilla. Strain
evenly onto chilled apple mixture and
let cool (preferably overnight).
At least 1 hour before serving and
up to 1 day ahead. sprinkle custards
with brown sugar. Broil for 1 - 2
minutes until sugar melts and colours
Chill until ready to serve.
UPSIDE-DOWN APPLE: PIE.
1/4 -cup (50 mL) Nutter. softened
1/2 cup (125 ml_) pecan pieces
1/4 cup (50 Ink) packed hrow n
pastry for deep double . ons, ,► rii. ti
(23 cm) pie
6 cups (1.5 1.) sliced .o14h1; •
(about 6 medium,
1/2 cup i 125 ml -o gtanw.ited
2 Ihsp (25 nil., all puris,sr tloou,
1/2 Is!) (2 ml.),innamom
pinch ground nutine=
Spread butter e‘onlon ho(loo:n .,i
deep 9) -inch 12 t , ni loie plat,.
Sprinkle w ith p...iii .ind brow n
sugar. ('o\er ,pith 1 01 the posies
crusts.
In howl. combine apples. su,_.i.
flour. cinnamon and Hulme_: turn
into pie shell. Moisten edge w ith
little water. Top with final crust .ind
crimp edge together. Slice gent hole
in centre.
Bake on baking sheet in 350' 1-
( 180°C) oven for 1 hour and 10
minutes. Take out of pan immediately
before it hardens.Carefully loosen
edge and invert onto large seri ing
plate. Serve warm.°
MARCH 2004 35