Tuesday, October 10, 2006

October in Michigan

As the days get shorter, the first frost hits, the tomatoes stop coming and the leaves begin to fall, Michigan's apple season begins. Apples are a great fruit to add to cooking and baking. Besides pie, cobbler and all the great fall inspired desserts, apples are great to add to our entrées and side dishes.

The pork tenderloin previously posted is a great example of this. Like Peter Brady said “Pork chops and applesauce” – they are a great combination. Ann B. Davis’s (Alice) Pork Chop and Apple Sauce Recipe

Apple compliments bacon, cheese (especially bleu cheese), dried fruits (currants, dates, plums, raisins), fresh fruits (cranberries, lemons, oranges, pears), nuts (almonds, chestnuts, hazelnuts, pecans, pistachios, walnuts), pork and sausages. Spices that compliment apples are cinnamon, cloves, coriander, ginger, honey, nutmeg, rosemary and vanilla. When making a sauce, consider using as a foundation of brandy, cider, cognac, Grand Marnier, Madeira, rum, sherry, vermouth or red wine.

Presto! offers some great apple dishes, like:
Apple Meatloaf with diced apple inside and a great apple glaze
Chicken with Roasted Apples topped with an apple-allspice sauce
Apple-Curry Pork Tenderloin – slow cooked and mouth watering

Visit the Apple Butter Festival at Fenner Nature Center (corner of Aurelius and Mt. Hope) this Saturday or Sunday, 11 am to 4 pm.

Like the old saying goes…

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