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Megan Mitchell takes visits one of California's oldest Apple Orchards to make a apple themed meal. FULL RECIPE BELOW.
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RECIPE:
GRILLED BONE IN PORK ROAST
INGREDIENTS:
– 1 bone-in pork loin (about 3 1/2 pounds)
– 2 cloves of garlic, grated
– 2 tablespoons of lemon zest
– 1 tablespoon of fresh rosemary, finely chopped
– 1 teaspoon finely ground fennel seeds
– 1 tablespoon of dijon mustard
– 2 teaspoons coarse salt
– 1 teaspoon freshly ground pepper
PROCESS
– Combine rosemary, fennel, garlic, zest, Dijon and garlic in a bowl.
– Holding knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact. Season inside the pocket with salt and pepper, then add herb mixture spreading evenly inside the pork.
-Tie roast closed with kitchen twine. Sprinkle the outside of pork generously with salt and pepper.
-Place on grill over indirect heat. Cover with lid. Cook until internal temperature is 140 degrees. Take off grill and let stand for 10 minutes.
APPLE CHUTNEY
INGREDIENTS:
-1 large orange
-1 lemon, juiced
-1 1⁄2 cups apple cider
-1⁄4 cup of water
-1⁄4 cup sugar
-1 cinnamon stick
-1 whole star anise
-2 large Apples
-1⁄2 cup dried figs, cut in quarters
-1⁄2 cup dried apricots, cuts in quarters
-2 T dried cherries
PROCESS
-Peel 3 strips from an orange and squeeze juice from the orange in a small bowl.
-In saucepan, over medium heat, combine cider, water, lemon juice, sugar, cinnamon, star anise, and reserved orange peel.
-Cover and heat to boiling on high; reduce heat to medium and simmer 5 minutes. Stir figs, apricots, and cherries into saucepan; simmer 5 minutes.
-Peel and core apples, then cut each fruit into small cubes.
-Stir in apples and simmer 10 minutes or until fruit is tender.
-You want the apples still a bit firm. Remove chutney from heat and stir in reserved orange juice.
-Let stand at least 15 minutes.
-Remove orange peel, cinnamon, and star anise before serving.
APPLE CRISP
INGREDIENTS:
-1 tablespoon of unsalted butter
-2 Jonagold apples (can substitute an apple with a bit of tartness), cut into thin slices
-2 Tablespoon of granulated sugar
-Juice from half of a lemon
-1/8 teaspoon salt
-1/2 teaspoon of cinnamon
-1/2 teaspoon fresh grated nutmeg
-1/4 teaspoon of ground ginger
-3/4 cup crushed shortbread cookies
-3 Tablespoons of all-purpose flour
-2 tablespoons packed brown sugar
-2 tablespoons butter, room temperature
PROCESS
-Place a small cast iron skillet on the grill.
-While skillet is heating, in a large bowl combine apples, sugar, spices and salt.
-Melt 1 tablespoon of butter in skillet.
-Pour apple mixture into skillet. Sauté apples for about 5 minutes.
-Cover skillet with foil grill for 10 minutes on med high heat or until apple mixture begins to
bubble.
-In a small bowl combine crushed shortbread, flour, and brown sugar.
-Using a fork, cut in butter until mixture resembles coarse crumbs.
-Remove foil from skillet, cover apple mixture with topping.
Close grill cover and cook for another 10 minutes or until apple mixture is bubbling.
-OPTIONAL: Serve warm with ice cream.
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