Wednesday, September 29, 2010

CIDER!


It's time for cider! Aaah cider. Not just any old cider, not that nasty pasturized stuff. Raw, unpasturized cider! The kind that goes hard after a week and a half in the fridge! (not that it ever lasts that long). Last year I posted my recipe for hot mulled cider. Fresh apple cider lends a nice tangy-sweet flavor to pork roast. Below you'll find a recipe I like to make. If you have a favorite recipe using cider, feel free to post it! We'd love to know what creative things you do with it!

Pork Roast with Sweet Onions, Apples and Cider

1 T cooking oil
1 large pork roast
1 medium Vidalia onion, sliced
1 C apple cider
1/2 C water
1 clove of garlic, chopped
2 medium Cortland apples (or your favorite cooking apple) peeled and sliced
Salt and Pepper to taste

In a dutch oven, heat oil. Add Onions and saute until they are soft, add garlic. Meanwhile generously salt and pepper the pork roast. Place roast in the pan and brown on all sides. Once nicely browned, add cider, water and apples. Simmer over low to medium heat for one hour adding more water as necessary.

Serve with mashed potatoes and butternut squash for a really great comfort food dinner!

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