Saturday, September 24, 2005

Farmer's Market Saturday: The Fruits of Fall

The first day that really felt like the Autumn, and I got to spend it in the crisp air, cooking fragrant pears and apples for appreciative shoppers! I gave a demonstration of two easy and satisfying recipes showcasing the natural sweetness of local fruits that have been lovingly treated and allowed to ripen to their proper sweetness. there's so much to be said for local, sustainable farming, where the fruits have not been in a dark boxcar for a month and 10,000 miles being shipped from halfway around the world. I demonstrated Sautéed Onions and Apples and Pears Sautéed in Butter and Brandy.

Sautéed Onions and Apples

This simple dish serves as a great sweet and savory accompaniment to meats, especially pork. Locally farmed Apples are plentiful in the Fall, and this side dish is sure to warm you up.


Serves 4

3 cups onions, peeled and sliced
2 tablespoons lard, bacon drippings, butter or olive oil
3 cups firm apples, peeled, cored and sliced
Pinch of ground allspice, mace or cinnamon
Sugar, only if needed
Salt and freshly ground black pepper, to taste
Minced fresh parsley for garnish


Sauté the onions in a large, deep skillet over medium heat, covered. Cook for 10 minutes, stirring occasionally, until they are dry and almost sticking to the pan. Stir in the fat.

Add the apple slices and the spice (allspice, mace, or cinnamon).

Reduce the heat to low, cover, and cook, stirring occasionally, until the apples begin to soften, about 10 minutes.

Uncover and taste. Add sugar if the apples are not sweet enough, but be careful not to make it too sweet. Season with salt and pepper, turn the heat up to medium, and cook until apples are completely tender but not mushy, a few minutes more. Garnish with minced parsley and serve.




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