It’s Apple season here in New Jersey!

It’s Apple season here in New Jersey! This week Barbara and Joe give us some delicious recipes using those fresh picked apples.

Apple- Parsnip Soup

Ingredients:
Olive Oil
Onion, chopped
Pink Lady Apples, peeled and chopped
Curry Powder
Fresh Ginger, peeled and grated
Cardamom
Garlic, chopped
Parsnips, chopped
Chicken Broth
Apple Cider
Salt
Black Pepper
Crème Fraîche

Preparation:

Heat olive oil in a Dutch oven over medium heat. Add onion and cook until tender. Add apple, curry powder, ginger, cardamom and garlic, cook for one minute. Add parsnips, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer until parsnip is tender.

Place half of parsnip mixture in a blender. Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Top each serving with Creme Fraiche.

Celery- Apple Salad

Ingredients:
Extra-Virgin Olive Oil
Fresh Lemon juice
Kosher Salt
Pepper
Honey Crisp apple, sliced
Celery, sliced
Flat-leaf Parsley
Red Onion, sliced

Preparation:

Combine first 4 ingredients. Add apple and remaining ingredients; toss.

 

Kale and Apple Salad

Ingredients:
Fresh Lemon Juice
Extra-Virgin Olive Oil
Kosher Salt
Kale, ribs removed and leaves very thinly sliced
Dates
Honeycrisp apple
Almonds, slivered and toasted
Pecorino, finely grated
Black Pepper

Preparation:

Whisk together the lemon juice, olive oil and salt in a large bowl. Add the kale and toss, let sit 10 minutes.

While the kale sits, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Apple Stuffed Pork Loin Roast

Ingredients:
Olive Oil
Onion, chopped
Granny Smith Apples, peeled and chopped
Sage
White Bread, crusts removed and cubed
Egg, beaten
Butter
Salt and pepper
Chicken Broth
Pork Loin Roast, butterflied

Preparation:

Preheat oven to 375 degrees.

In a large skillet, heat the olive oil. Add the onion, apples and sage. Saute until softened.

Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin.

Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, ending with the seam down and fat side up.

Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a roasting pan.

Roast the pork in a preheated oven for about 90 minutes or until the meat reaches 160 degrees.

Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs

Apple season and pumpkin season go hand in hand try one of Joe’s pumpkin recipes.

 

Pumpkin Ravioli

Pumpkin
Onion
Oil
Pecorino Romano
Rosemary

Saute the diced onion. Meanwhile steam fresh pumpkin and then mash.

Add the mashed pumpkin to the sauted onions and cook.

Add pecorino romano cheese and fresh rosemary.

Mix ingredients together and stuff fresh pasta sheets and cut raviolis.

Pumpkin Soup

Cut fresh pumpkin in half and remove the seeds and stringy part.

Roast the pumpkin in the oven. Once it is cooked, remove the inside of the pumpkin and set aside.

Meanwhile sauté some onion in pot and add diced sweet potato. Then add chicken stock or vegetable stock to the pot and bring to a boil. Once the sweet potato is tender add the roasted pumpkin and simmer. Blend the ingredients together and return to the pot. Allow the soup to simmer while adding your seasonings, Joe suggests adding sage or thyme along with salt and pepper.

If you would like a rich creamy soup, add a touch of heavy cream.

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