Saturday, October 31, 2009
Time to Cook!
I am trying this recipe I found in a Jan/Feb 1979 issue of Cuisine. Remember how great those recipes always turned out? Here is the recipe for you, I will let you know how it turns out later.
Pork & Cider Casserole
2 pounds lean boneless pork, cut into 3/4 inch cubes
1 qt (4 cups) cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoon snipped fresh parsley (I used dried)
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup evaporated milk
1 egg yolk
3 tablespoons softened unsalted butter
3 tablespoons flour
1 tablespoon lime juice
2 McIntosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese (I used mild)
1. Place pork in 6-quart Dutch oven; add cold water. Heat to boiling; reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean pot. Rinse meat with cold water.
2. Combine cider, broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper in dutch oven. Add pork. Heat to boiling; reduce heat. Simmer partially covered until meat is tender, about 1 hour.
3. Mix milk and egg yolk; stir into pork mixture. Work butter and flour together with fork on small plate; whisk into pork mixture. Cook, stirring constantly until thickened. Stir in lime juice.
4. Heat oven to 350. Place pork mixture in 1 1/2 quart baking dish. Arrange apple slices in concentric circles on top. Sprinkle with cheese. bake until cheese is melted and browned, 20-35 minutes.
This turned out really well, the flavors were so good together. I think next time I make it I will put it a bottom crust.