Apples, apples. Apples are everywhere!
Yup, while some people have already done with their apple season and tackled the pumpkin one, I’m still enjoying these beautiful apples. There’s a good chance that I’ll be posting my apple recipes in December instead of the Christmas stuff #WhatANightmare!
As you might know, we pick up some lovely beautiful apples on farms every fall. This time, that has already happened twice, but I may still need some more.
Indeed, apple orchards are not only about picking the apples (surprise!) – it’s a nice fall activity.
That’s why we never stop by the nearest apple farms. We choose only those located at least one hour drive from our home. Just imagine this: nice weather, relatively slow driving (highways are ignored), compact cute villages, gorgeous views, and foliage. You’re relaxed and enjoying.
All right, let’s be honest. I’m relaxing and enjoying while Andrew is driving:) But don’t you worry for him – he still manages to look around when it’s safe.
There’s another rule: we never visit one orchard twice. But we keep our rating of the best farms. There are the dozens (if not hundreds!) of orchards in Ontario, so that’s quite enough for a few decades. When we visit all the orchards, we’ll move to another province, haha.
So as you may assume, we’ve been having quite a lot of apples lately.
I’ve made some delicious things such as this Chicken Apple Pecan Salad or these Lavender Honey Baked Apples. But I am almost begging you to stay tuned since there are a lot of good things will be happening soon.
They might be as good as this Apple Sage Pork Stew.
Few weeks back…
Wait! I see some of you are baffled! Oh boy, there are two other folks to have choked with their sandwiches. There’s another person fell off the chair having heard this world (Sorry, Chey!) Pork.
Yes, pork. Even though 90% of our proteins are chicken and fish, there’s still a room to eat something different. But I’ve got to accept that something wrong is happening. Last year I made pork…never. For the last couple of years, I’ve made it once or twice.
However, this year we’ve had it already 3 times. Remember this Rhubarb Pork?
And now this succulent delicious Apple Sage Pork Stew.
Wait, there’s the third promised dish, you may ask me? It hasn’t been posted yet, but this is about to happen as well.
But there’s a hint. That week we bought 2 pounds of the pork, and I decided to divide it in order to make two different dishes. In one I incorporated the apples and in the second one…stay tuned, though. But it was a fall version as well!
Should I notice that we had two pork days in a row or that would be too dangerous for you?
Oh boy, this Apple Sage Pork Stew was the winner! Tender, melt-in-your-mouth, and so delicious. It didn’t have a strong apple flavor, but it had the beautiful semi-tart flavors in the background. You might be surprised that I added the cardamom and corianser. Basically, I was experimenting, and I though these spices would work. And indeed they did work, especially the cardamom. Comfort fall meal.
I decided to make it a little fancy, so I served the stew with the caramelized apples and pecans. Just to have a nice additional contrast of the textures and flavors. And sure this potato and celery root mash is a good old classic. Not to forget the cauliflower. Creamy, rich and fluffy, it’s perfectly paired with the apples and pork. It’s so delicious that I could easily eat it as the main dish.
But needless to say, it’s much better with the Apple Sage Pork Stew.
That’s another comfort fall meal, my friends.
But enough about this recipe. What about you, friends? Have you ever paired pork with fruit? What kinds? Should I try a combo of pork and lavender? And the most important one, aren’t you concern about me making too much pork recipes?:)
Apple Sage Pork Stew served with creamy Potato Celery Root Cauliflower Mash and Caramelized Apples and Pecans.
- 1 pound +- pork, cubed (2-3 cm cubes)
- 2 tablespoons oil
- 1 large green (tart) apple, chopped
- 1/2 tablespoon dry sage
- 1/4 tablespoon dry chili or to taste
- pinch of ground coriander (optional)
- pinch of ground cardamom (optional)
- salt, to taste
- fresh sage
- 1 medium potato, peeled and cubed (1 cup cubed)
- 1 medium celery root, peeled and cubed (1 cup cubed)
- 1 cup cauliflower florets
- 1/4 - 1/3 cup light cream
- 1 tablespoon butter
- salt, to taste
- fresh lemon thyme
- 1 tablespoon salted butter
- 1/3 cup walnuts
- 1 medium tart apple, sliced
- salt (optional)
- black pepper, to taste
- 1 tablespoon maple syrup
- 1 tablespoon golden sugar
- Heat 2 tablespoons of the oil over medium heat. Add the pork and cook for about 5 minutes until golden color.
- Decrease heat to low-medium. Add the chopped apple, dry sage, chili, cardamom, coriander, and about 1 cup of water (to cover the meat). Cover and cook for about 1 hour and 30-50 minutes. Keep in mind you should regularly pour some water not to burn the pork.
- When the pork is almost ready, add the salt and fresh sage and cook for another 10 minutes.
- To make the mash, put the potatoes in a pot with boiling water and cook for 5 minutes. Add the celery and cook for another 7 minutes or until the veggies are soft. Drain and mash adding the cream, butter, and thyme. Season to taste.
- To make the apples, melt 1 tablespoon of the butter. Add the walnuts and toss 2-3 minutes.Add the sliced apple, salt (if using), pepper, maple syrup, and golden sugar and saute 2-3 minutes, stirring, until the apples are caramelized but still firm.
- To assemble, arrange the pork (with some sauce), mash potatoes, and caramelized apples. Sprinkle with some fresh herbs if desired.