Culinary Capers: Apples Abound: The Main Event

As we continue to explore the many ways apples can add variety to your culinary repertoire, our focus turns to entrees.

On a chilly fall day, there are a few warm and inviting recipes I would endorse as well worth your time. Apples pair very well with pork as you will see in the following recipe. 

The addition of spicy brown mustard balances well with the sweetness of the syrup.  I would suggest a side dish of brown rice to which you could add handful of toasted pecans to heighten the texture.

Maple Glazed Pork With Apples
Ingredients   

• 1/3 cup maple syrup

• 1 tablespoon spicy brown mustard

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 cup dry breadcrumbs

• 4 (4-ounce) pork cutlets

• 2 teaspoons olive oil

• 1/2 cup apple cider

• 2 medium Golden Delicious apples, each cored and cut into 16 wedges

• 2 tablespoons chopped fresh parsley

Preparation
Combine the first four ingredients in a small bowl; stir well with a wire whisk, and set aside. Place breadcrumbs in a large zip-top plastic bag. Add pork; seal bag and shake to coat pork with breadcrumbs.

Heat oil in a large nonstick skillet over medium heat. Add pork and cook 2 minutes on each side or until golden brown. Add cider and apple wedges; bring to a boil.

Reduce heat and simmer, uncovered, 10 minutes or until pork is done. Add maple syrup mixture, and cook five minutes or until thick and syrupy. Sprinkle with parsley.

Grilling diehards would concur that cooking on the grill is a year-round means of achieving flavor in your entrees. And fall is certainly still well within grilling season. 

You don't often see fish paired with apples but the combination was intriguing to me and well received by guests. Jasmine rice prepared with part coconut milk and part water would pair nicely with these easy-to-prepare kabobs.  Also, soaking the bamboo skewers in water for 15 minutes prior to assembly ensures easier removal for you and your guests. 

Apple Halibut Kabobs

Ingredients

1/2 cup dry white wine (chicken broth can be substituted)

1 cup Rome apple, cored and cut in 1 inch cubes

4 teaspoons olive oil
1 medium green or sweet red pepper, cut in 1 inch squares and separated

2 tablespoons lime juice

2 tablespoons finely chopped onion
1 small onion, cut in 1 inch squares and separated

1/2 teaspoon salt

1/2 teaspoon dried thyme, crushed
1 pound halibut, cut in 1 to 1 1/2 inch cubes

1/8 teaspoon pepper

Preparation

Combine wine, oil, lime juice, chopped onion, salt, thyme and pepper; mix well. Marinate remaining ingredients in mixture 1 to 2 hours. Thread apple, pepper, onion and halibut on long metal or bamboo skewers; repeat five times on each skewer, ending with apple.

Broil or grill four to five inches from heat for six to eight minutes or until fish flakes when tested with a fork. Serve warm or cold. Makes 4 servings.

Finally, not all uses of apples need be so prescriptive for you to enjoy them as entrees.  Take for instance a simple classic grilled cheese. 

Slices of Granny Smith apples melted between sharp cheddar cheese on multi -grain bread is sure to satisfy on a crisp fall day. Or you might try grilling apples as a side dish or to place atop a salad.  Versatile apples can add a new flavor perspective to any number of offerings.