Apple Crisp

This dish is such a classic and, especially for those of us in New England who are swimming in apples from over-enthusiastic excursions to our local orchards, it is an excellent way to use up a solid batch of apples.  I only varied from the traditional recipe a little.  Instead of rolled oats, I used some toasted granola.  Also, we had a couple kiwis from our Boston Organics box and I thought it would be fun to add them to the recipe.  It came out good!

It's easiest to think of it in two steps: the apple layer and the "crisp" topping.  Preheat the oven to 400 degrees.


The apple layer.  You'll need:

• 4-5 large apples, peeled, cored and chopped (adds up to a little over 6 cups)
• 2 kiwis, peeled and chopped
  
• 1 teaspoon cinnamon
• 1 tablespoon sugar
• 1/2 teaspoon salt (just a little to bring out the flavor)
• 1/2 lemon, to sprinkle over the apple mix

 

Throw everything into a bowl and mix.  Layer into the bottom of well-buttered 8" baking pan.  Don't worry if it takes up most of the space, since the crisp won't take up too much room.

 The crisp layer.  You'll need:

• 2/3 c. brown sugar
• 1/2 c. flour
• 1/2 c. granola (can also use rolled oats)
• 1/2 c. chopped nuts (I used walnuts)
• 5 tbsp cold butter, chopped up into small pieces. 
  

Throw the crisp ingredients into a food processor or blender and blend lightly.  Don't let it get too smooth (the cold butter should help prevent that from happening). 

Pour the crisp over the apple/kiwi mix and stick in the oven.

Let bake for about 40 minutes and done.

Pork Chops with an Apple and Maple Sauce

Okay.  So we have been living up the fall over here.  We picked up some fresh maple syrup while we were in Vermont, got a ton of apples from an apple-picking excursion a couple days ago, and Boston Organics has been filling our box with squash and yams.  Combining maple and apple in a dish made a lot of sense, and I found a ton of recipes on-line as well as some basic tips from the recipes in http://vermontmaple.org/recipes.html#meats. 





Here's what you'll need:

• 4 small-medium pork chops (you'll want to be able to stick them in a skillet at the same time)
  
• Olive oil
• 1-2 garlic cloves
• 1/4-1/2 c. bourbon
• 1/2-1 c. chicken broth
• 1/4 c. maple syrup
• 3 medium apples
• Herbs and spices to taste (I used thyme, salt, pepper, some oregano)
• [Side dish suggestion: roasted butternut squash, see below; you will want to start this before you start the main dish]
  

Start by frying up the pork chops.   Oil up the skillet, and cook the pork chops on medium heat until brown (this should take about 10 minutes). Once the pork chops are done, remove them to a separate plate, cover with tinfoil and keep warm.  (I like to put a cloth over the tinfoil to keep the heat in.)

In the skillet, add the garlic, bourbon, and a little bit more oil.  Make sure to scrape the bottom of the skillet to collect the pork chop bits that were left behind.  This will add flavor to the sauce.

 

Immediately after, add the maple syrup, the apples, and the chicken broth.  Add your herbs/spices at this point as well, including (at least) the salt.  Now just stir and let reduce until it reaches a thick consistency you are happy with. 

That's it.  Now just serve up the pork chops and pour the apple-maple sauce on top.

I added a roasted butternut squash as a side dish.  This was pretty simple, but it takes awhile, so you will want to start it before you cook the pork chops.  Preheat the oven to 375 degrees.  Cut the butternut squash in half. Put a thin layer of olive oil and sprinkle with salt.  Add a tablespoon or so of cold butter to each (I cut the pieces of butter in half for each piece of the butternut squash).  Place face up on a baking sheet (preferable one with ridges, in case the butter/oil oozes).  Cook for about 40 minutes.  (No harm in going a little longer, just make sure not to burn it!)

Seared Duck with Peaches

Fruit and poultry just go together so nicely. You basically need to throw the bird and the fruit in the oven together and you have a gourmet meal. I made this recipe a while ago, after buying some duck breast on sale at the market. As is the case for many wonderful recipes I have used, I got this one from The Ultimate Cook Book. This recipe is a little more labor intensive than just throwing it into the oven would require, but it's worth it, in my humble opinion.

Preheat your oven to 350. Trim the extra skin off of four duck breasts (boneless). Make cross-hatch patterns in the skins of the ducks, which will enhance the flavor later. Now starts the pan-searing. Brown the duck breasts, skin-side down, on a skillet on medium-low heat. Apparently heating them slowly like this renders off much of the fat. Flip the duck breasts so they are skin-side up, and stick the skillet with the duck breasts in the oven to roast. Since you've already browned the duck, it shouldn't take very long - a little under 20 minutes. Use a meat thermometer to tell when they're ready. When they are ready, season with salt and pepper and set aside.

Get rid of most of the fat in the skillet and place it back on the stove. Add shallots (2, chopped up), then garlic (2 cloves, chopped), 1 c. white wine, a dash of vinegar, then bring it all to a boil. Let it reduce until you have half left (or a little less). Then mix in a tablespoon of honey. All the while, you should have had 2 peaches, peeled and sliced, on the side. Add these to the mixture now. Add your favorite herbs. I liked thyme and rosemary on this. Slice up the duck breast on a separate plate, and serve with the peach sauce on top.

If I knew I would be posting this on a blog, I probably would've arranged this dish more prettily. But take my word for it - this was good.