Dips & Sauces
3 pounds Apple, tart; cored, peeled &-quartered
1/2 cup Water
1 1/2 cup Vinegar, white
1/3 cup Horseradish, freshly grated
3/4 cup Sugar, granulated
2 teaspoons Salt
3/4 teaspoon Cinnamon, ground
3/4 teaspoon Pepper
3/4 teaspoon Mustard, dry
1/4 teaspoon ground Cloves
- Combine the apples and water in a large, heavy saucepan. Cook the apples, uncovered, over medium-low heat, stirring occasionally, until the apples are soft and have dissolved into a lumpy sauce, about 30 minutes. (The amount of time will depend on the variety of apple used.) Remove the pan from the heat and let the apple-sauce cool a few minutes.
- Transfer the applesauce to the container of a food processor. Process the sauce until smooth. Rinse out the saucepan and return the applesauce to it. Add the vinegar, horseradish, sugar, salt, cinnamon, pepper, mustard and cloves.
- Bring the ketchup mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the ketchup from the heat and let it cool to room temperature. Store the Apple-horseradish ketchup, covered in the refrigerator for up to 2 weeks.
Grilled Pork Tenderloins with Apple-Sherry Sauce
2 pork tenderloins
5 shallots, chopped (divided)
3/4 cup medium-dry sherry (divided)
1/4 cup olive oil PLUS (“PLUS" means this ingredient in addition to the one on the next line, often with divided uses)
1 tablespoon olive oil
Salt and black pepper to taste
1 tablespoon butter
2 tart apples, peeled, cored and minced
1/4 cup half-and-half cream
1/2 cup unfiltered apple juice
2 tablespoons fresh lemon juice, or to taste
Salt and ground white pepper to taste
- Place tenderloins in shallow non-aluminum container.
- In small bowl, combine 2 shallots, 1/2 cup sherry, 1/4 cup olive oil and salt and black pepper to taste. Pour over tenderloins, turning to coat on all sides. Let marinate 1 to 2 hours at room temperature, or cover and refrigerate 2 to 4 hours, turning meat 2 or 3 times. If meat has been refrigerated, remove it from refrigerator just before lighting coals.
- Light charcoal fire in grill with hood or light gas grill. If using charcoal grill, place wood chips in water to cover.
- While grill is heating, make sauce: In medium saute pan or skillet, melt butter with remaining 1 tablespoon olive oil and saute remaining 3 shallots until they are translucent. Add chopped apples and saute 2 to 3 minutes. Stir in half-and-half, remaining 1/4 cup sherry, the apple juice and lemon juice, and cook over medium heat 10 to 12 minutes, or until apples are tender and sauce is slightly thickened. Add more lemon juice to taste, if you like. Season to taste with salt and white pepper and set aside.
- When grill is hot, sear tenderloins 3 minutes on each side. Baste with marinade, turn, cover grill and cook 5 minutes; baste, turn, cover grill and cook another 10 to 12 minutes, turning once or twice more, until an instant read thermometer inserted in thickest part of a tenderloin reads at least 160 degrees.
- Transfer tenderloins from grill to carving board and cover with aluminum foil; let sit 5 to 10 minutes.
- Meanwhile, bring sauce to a simmer until heated through.
- Cut tenderloins into 1/2-inch-thick slices. Place warm sauce on each plate and top with slices of tenderloin.
Apple Orchard Barbecue Sauce
1 medium onion, grated or finely chopped
4 cups pressed apple cider (not pasteurized apple juice)
1/2 cup cider vinegar
1/2 cup firmly packed dark brown sugar
1 tablespoon whole mustard seed
1 teaspoon celery salt or celery seed
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
2 (12 oz.) bottles chili sauce
Hot pepper sauce, to taste (optional)
- Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until sauce is thickened and volume is halved. Pour hot sauce into two 1-pint sterilized jars. Seal with 2-piece sterilized lids. Water-bath process for 10 minutes. Remove with tongs. Cool.
1 lb of chicken livers
½ lb of skinless boneless chicken breasts
1 small onion, halved
¼ cup of half-and-half
¼ cup of chicken broth
1 teaspoon of salt
½ teaspoon of ground nutmeg
2 medium eggs
1 cup of shredded peeled apple
Bread slices or crackers, to serve with
- Preheat your oven to 350ºF.
- Grease a loaf pan, 8½ × ½ × 2 ½ inches.
- Place the chicken livers, chicken breasts and onion in a food processor. Cover and process until coarsely ground.
- Add the remaining ingredients except the shredded apple.
- Cover and process until blended well.
- Stir in the shredded apple.
- Pour chicken mixture into mold. Cover tightly and bake for 75 minutes.
- Allow to stand uncovered for 1 hour at room temperature.
- Cover and refrigerate for 2 hours.
- Unmold onto serving platter.
- Serve with bread slices or crackers.
Lowfat Apple Syrup
2 c Unsweetened apple juice
1/4 c Brown sugar
2 tb Cornstarch
1/4 ts Salt
1/4 ts Nutmeg
1 1/2 tb Lime juice
- Combine apple juice, brown sugar, cornstarch, salt and nutmeg in saucepan. Bring to a boil, reduce heat, and cook, stirring occasionally, 3-5 min or until thickened. Stir in lime juice (optional).
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