CRUNCH – that’s the sound of a crisp apple! There’s really nothing so yummy as biting into a juicy, flavor-packed Washington apple, no matter which variety you like. With so many exciting varieties of local apples, it’s fun to do an apple tasting with friends and family.
We love them au naturel, dipped into peanut butter or yogurt, or drizzled with honey. But they’re also great to cook with, lending themselves to both sweet and savory dishes.
How about a serving of my Slow-Braised Pork Pot Roast with Apples & Onions, so great for a warming winter meal… or how about a generous helping of luscious apple butter smoothed over cinnamon toast for a wonderful wake-me-up in the morning?
I think my absolute favorite thing other than crunching one fresh from the tree is a homemade apple pie. Nothing scents a house better than baking a fresh pie…. hungry now?
They say an apple a day can keep the doctor away – and that may be true – especially because they are a high fiber, low calorie snack rich in vitamins and antioxidants.
Washington Apple-Cranberry Tart with Walnut Crust & Cranberry Semifreddo
(Photo from Kathy Casey’s Northwest Table)
So check out the amazing varieties of apples and try some of my tasty recipes like Washington Apple Cranberry Tart with Walnut Crust and Cranberry Semifreddo – just perfect for a holiday dessert. – Kathy
Slow-Braised Pork Pot Roast with Apples & Onions
Gala apples are used in this recipe for their superior, firm texture when cooking. If Gala apples are not available, try to find Fujis, which also work well.
Makes 6 to 8 servings
1 (2 1/2-pound) boneless pork shoulder or butt roast
2 teaspoons salt
1/4 teaspoon black pepper
2 Gala apples, each cut in 8 chunks
1 large onion, cut in 16 chunks
2 large sprigs fresh thyme
6 cloves garlic
1 teaspoon caraway seeds, optional
1/3 cup raspberry or white wine vinegar
3 tablespoons sugar
Preheat an oven to 350°F.
Pat dry the pork roast and sprinkle with the salt and pepper. Place apples, onion, thyme, and garlic in a small roasting pan and set the pork roast on top. Sprinkle with the caraway seeds.
Mix together the vinegar and sugar until the sugar is dissolved, then pour it around the pork.
Place the pork in the oven and roast, uncovered, for 1 hour. Cover the pan with a tight-fitting lid and continue roasting for about 1 1/2 hours more, until the pork is fork-tender. The total roasting time will be about 2 1/2 hours.
Recipe from Dishing with Kathy Casey.
