Recipes to serve for the festival
The following recipes were featured in “Dishing Up Virginia” by Patrick Evans-Hylton.
Apple Butter Quick Bread
2 cups all-purpose flour
1 cup brown sugar
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups apple butter
1/2 cup unsweetened apple juice
4 tablespoons butter, melted
1 egg, beaten
1 cup Thompson raisins
1/2 cup chopped walnuts
Preheat the oven to 350 degree and grease a 9-inch loaf pan.
Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in 3/4 cup of the apple butter, apple juice, butter and egg. Fold in the raisins and walnuts. Pour half the batter into the prepared pan.
Spread the remaining 3/4 cup apple butter evenly over the batter. Gently pour the remaining batter over the apple butter. Bake for 65 to 75 minutes or until the top springs back when lightly touched in the center. Cool the bread for 15 minutes before removing from the pan. Cool completely on a wire rack before cutting. Store in an airtight container for three to five days or freeze for up to six months.
Recipe courtesy the Virginia Apple Board.
Apple-Smothered Pork Chops
6 pork chops, bone-in
2 teaspoons salt
11/2 teaspoons dried sage
3 tart apples, peeled, cored,
and sliced 1/4-inch thick
3 tablespoons molasses
3 tablespoons flour
2 cups hot water
1 tablespoon apple cider vinegar
1/3 cup Thompson raisins
Preheat the oven to 350 degrees.
Season each pork chop with 1/4 teaspoon of the salt and teaspoon of the sage. Heat a tablespoon or two of the oil in a large skillet over medium-high heat. Add the pork chops and brown on both sides, three to five minutes per side. Transfer the pork chops to a shallow baking dish; reserve the drippings.
Arrange the apple slices on top of the pork chops. Pour the molasses over the apples and pork chops. Set aside.
Sprinkle the flour over the drippings in the skillet, leaving the heat on medium-high, and cook until brown, stirring occasionally. Slowly add the water to keep the sauce smooth, then increase heat to high and bring to a boil. Stir in the vinegar, the remaining 1/2 teaspoon salt, and the raisins.
Pour the sauce over the apples and chops. Cover and bake for one hour, until a meat thermometer registers at least 145 degrees. Serve one chop per plate with apples and sauce spooned on top.
Recipe courtesy the Virginia Apple Board.
Roast Turkey Breast with Onions, Apples, Turnips and Cream
2 tablespoons butter, melted
1 (6–7 pound) whole turkey breast,
boned and skinned
Salt and freshly ground black pepper
2 large white onions, sliced
1 cup chicken broth
1/2 cup dry white wine
3 cups heavy cream
11/2 tablespoons fresh lemon juice
2 Granny Smith apples
2 Red Delicious apples
4 medium turnips, peeled, quartered,
and thinly sliced horizontally
24 spinach leaves, stemmed and
cut into thin strips
Preheat the oven to 300 degrees. Line a sided baking sheet with a large sheet of tinfoil and then with a slightly smaller sheet of parchment paper. Brush the parchment paper with butter.
Brush a second sheet of parchment paper with butter and set aside.
Sprinkle the turkey breast with the salt and pepper. Place the turkey in the center of the parchment paper and arrange the onions around the turkey. Carefully pour the chicken broth and wine over the turkey and onions. Cover with the second sheet of prepared parchment paper and another piece of tinfoil, and fold the edges to seal.
Roast the turkey for one hour and 15 minutes or until it is cooked to an internal temperature of 140 degrees.
Heat the heavy cream in a 21/2-quart saucepan over medium heat while the turkey is roasting. Salt and pepper to taste. Simmer the cream, stirring occasionally so it does not foam over the sides of the saucepan and lowering the heat if necessary, until it has reduced by half, about 45 minutes. Keep it warm in a double boiler or over a pot of simmering water.
Combine 1 quart cold water and the lemon juice in a large bowl while the cream is simmering. Core and quarter the apples. Slice horizontally into 1/4-inch slices. Place the apples in the water to prevent discoloration. Cover the bowl with plastic wrap and refrigerate until needed.
Recipe from “The Trellis Cookbook” by Marcel Desaulniers.