Apple Day – January 12th

Stuffed Pork Tenderloin with Appenzeller Cheese, Apples and Apple Jack Brandy Sauce

presented by

Brian D. Peffley CEPC, CCE, AACChef InstructorThe Lebanon County Career & Technology CenterCulinary & Pastry Arts Programs

Ingredients:

• 1 each- Whole Pork Tenderloin
• salt and pepper
• 1 tablespoon butter
• 1 teaspoon dried leaf sage, crumbled
• 3/4 cup chopped peeled tart apple
• 1/2 cup chopped onion
• 1 small carrot julienned
• 1 each leek julienned
• 1 stalk of celery julienned
• ½ lb. Appenzeller cheese thin sliced and cut into strips

• 1/2 cup chopped shallots
• 1/4 teaspoons dried thyme
• 1/4 cup Apple Jack Brandy
• 1 cup whipping cream

Roasted Beets with Balsamic Glaze

Ingredients:

• 1 pounds red beets, medium sized, scrubbed clean
• Olive Oil
• Coarse salt and ground pepper
• ½ cup balsamic vinegar
• 2 tsp. sugar
• 1 tsp. orange zest

Method: Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven. While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with Orange Zest.

Herbed Spaetzle

• 2 each eggs
• 2 Tbs. mixed chopped fresh herbs
• 3 fluid oz. milk
• ¼ tsp. salt
• 1/8 tsp. pepper
• Pinch of nutmeg
• 6 oz. flour
• Butter as needed.

Method: Combine the eggs, milk, herbs and seasoning in large bowl; mix well.Work flour in by hand.Let dough rest for 10 minutes.Using a perorated pan, drop the dough into a pot of boiling, salted water. Simmer until tender.Remove spaetzle with a skimmer or spider and shock in cold water; drain well.Sauté the spaetzle in whole butter, season to taste with salt and pepper, and serve. Yield: 5 servings

Apple Charlotte

• Pennsylvania Apples (Peeled, Cored, and Medium Dice)
• Butter
• Brown Sugar
• Cinnamon
• Cloves
• Bread

Method:Brush the inside of 4 soup cups with melted butter. Line the buttered cups with trimmed bread. Set prepared cups aside. Take 5 apples peel, core, and dice. Sauté apples in butter, brown sugar, and spices. Cook apples till done. Place cooked apple mixture in prepared soup cups. Place in a 350° oven and bake for 20 minutes till bread is golden brown. Once bread is brown let cups sit for a couple minutes to cool slightly. Flip cups upside down onto a dessert plate. Serve warm with a vanilla sauce.

Yield: 4 to 6 servings

Apple Cider Pork Loin RoastSourdough Apple Dressing, Apple Raisin Chutney and Apple Cider Reduction

presented by

Allen FriendExecutive ChefWoods Creek Grill, Jonestown, PA

Serves 4

Ingredients:

Center Cut Pork Loin – 2 lbs

Kosher Salt – to taste

Cracked Black Pepper – to taste

Minced Garlic – 1 clove

Apple Cider – 4 cups

Sourdough Bread, Torn into Medium Sized Pieces– 12 oz

Yellow Onion, Small Diced – 1 oz

Chives, Small Chopped – 1 tsp

Celery, Small Diced – ½ oz

Gala Apple, Large, Medium Diced – 1 ea

Eggs – 1 egg

Butter, Unsalted – 4 oz

Chicken Stock – 1 cup

Fuji Apple, Large, Very Small Diced – 1 ea

Apple Cider Vinegar – ½ oz

Dark Brown Sugar – 1 tsp packed

Red Onion, Very Small Diced – 1 oz

Raisins – 1 oz

Apple Brandy – 1 oz

Cinnamon – 1 Dash

Preparation Method:

- Note* I like to use the whole apple, including the seeds – If you desire, remove the skin, and core.

Pork Loin – Pre-heat oven to 350˚ F. In a 2 inch stainless steel, or glass roasting pan, place the Pork Loin fat side up.  Add 3 cups apple cider and rub with minced garlic and season with salt and pepper to taste.  Cook uncovered, and after 25 minutes (depending on your oven) remove the pork from the oven and check for the internal temperature of 140˚ F.  Allow it to rest for 10 minutes (must reach internal temperature of 145˚ F).

Dressing – In a mixing bowl, combine the sourdough bread, yellow onions, celery, chives, egg, chicken stock (use ½ cup to start, and add more until desired consistency), and gala apple. Mix well.  Pre heat small, non stick sauté pan over medium heat, and melt 2 oz butter.  Carefully add the dressing mix into the sauté pan, and cook for 3 minutes or until golden brown, and flip it over then finish in the oven until internal temperature reaches 160 ˚F.   Once fully cooked, pull it from the oven, and set it aside.

Chutney – In a small stainless steel sauce pan, melt one ounce of butter over medium heat.  Add the Fuji apples and red onions.  Sauté 45 seconds, add raisins and apple cider vinegar.  Cook for 30 seconds, and add apple brandy (the brandy may flambé, do this with caution). Cook for one minute, and add 1 tsp brown sugar and cinnamon.  Allow this to reduce until slightly thickens.

Apple Cider Reduction – In a small sauce pan, strain the juice from the pork roast and add one cup of apple cider.  Put this over medium/high heat and reduce until slightly thickened.  Turn off heat, and swirl in one ounce of butter.

To Serve – Either serve this family style, or plate individually starting with dressing, desired vegetable, carved pork, chutney, and drizzle with reduction.  Garnish with any remaining chives.

Pork Tenderloin Normandy

presented by

Tim Harris, ACF Chef, Harrisburg Chapter

Serves 4

Normandy:  Dishes from Normandy frequently feature milk, cream, and apples, all of which are abundant there. Brioche a yeast bread rich in butter and eggs is a specialty of the area that is baked in a fluted, tapering pan to give its unique shape, complete with a top knot. Camembert from the town of that name in Normandy is a ripened cheese that may be served at the end of a meal. Calvados apple brandy and Tarte Tatin a distinctive inverted apple tart are two popular products using apples.

Ingredients for the Pork:

1 Whole pork tenderloin

2 Onions, diced small

3 Tablespoons of Butter

1 Teaspoon of Fresh Parsley

¼ Teaspoon of Fresh Thyme

6 Tablespoons of Apple Cider

2 Tablespoons of Heavy Cream

Assorted Fresh Apples, Different types to add favor and textures

Preparation:

1. Sear the pork tenderloin in clarified butter, add onions and brown together.
2. Add seasonings and apple cider, cover Dutch oven and simmer on low heat until the Pork is tender.
3. Remove the Pork and keep warm while reducing juices to half and then add the Heavy Cream stir to combined.
4. Serve over the Pork.

Ingredients for the Crepes:

1 cup plus 1 Tablespoon of All-purpose Flour.

3 Eggs

1 ½  cups of whole Milk

¼ Teaspoon salt

1/8 Teaspoon freshly ground pepper

3 Tablespoons melted Butter

Preparation:

You can add fresh herbs and lemon zest to your batter for a savory crepe.

In a bowl, stir the Flour, Eggs, ½ cup of Milk, the Salt and Pepper with a whisk until you have a smooth batter. Add the remaining 1 cup Milk and stir well. If time permits, allow the batter to rest 30 minutes. Whisk in the melted butter just before using. Heat a 6 inch crepe pan, either well seasoned or with a nonstick surface, over medium-high heat. Using a small ladle pour about 2 tablespoons of the batter into the pan. Now turn the pan in a circular motion to spread the batter evenly. The amount of batter used should just coat the bottom of the pan. Cook the crepe until the edge begins to brown. Turn the crepe, carefully lifting it with a spatula, or flip it. Cook the second side for only 10 to 15 seconds and slide the crepe onto a plate. Ripe of crepe batter will make 16 to 24 six-inch crepes. The crepes will freeze to be used at a later time.

To Plate: Serve the pork over a crepe and garnish with apple slices

Apple Crisp

presented by

Mrs. George Greig

Ingredients:

5 medium PA Preferred apples, any baking variety

1 cup sugar divided

Cinnamon or nutmeg to taste

1 cup flour

¾ tsp. salt

1 tsp. baking powder

1/3 cup cooking oil

1 unbeaten egg

Instructions:

Preheat oven to 350 Degrees F.

Peel, core and slice apples and place in 9×13 inch baking dish. Sprinkle with ½ cup of sugar and stir to coat. Sprinkle apple/sugar mixture with nutmeg and/or cinnamon to taste.

For the crisp, sift together flour, ½ cup of sugar, salt, and baking powder in a bowl. Add oil and egg and mix well. Cover apple mixture with dough.

Bake for 45 minutes or until golden brown.

Various fruits may be substituted and nuts may also be added to dough mixture.

Mrs. Greig says, “George and the rest of the family love this recipe. It’s very easy and I can get it in the oven quickly. I love to serve it warm with a little PA Preferred vanilla ice cream.”

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