Recipes

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Cranberry Orange Relish

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There seem to be two schools of thought concerning cranberry relish. Some people just like to dab their turkey with it, others consider it a serious side dish. If your family and guests fall into the latter category, you may want to double this recipe.

Servings: Makes 10 servings.

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Ingredients1 navel orange
1 (12-oz) bag fresh cranberries
1/2 cup sugar
1/8 teaspoon cinnamon PreparationFinely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.
Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.

Cooks' note:
• Relish can be chilled up to 3 days.

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BROWN BAG APPLE PIE

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BROWN BAG APPLE PIE

4-5 lg. apples (2 1/2 lb.)
1 c. sugar
2 tbsp. flour
1 tsp. nutmeg
2 tbsp. lemon juice
1/2 c. flour
1/2 c. butter
1 unbaked pie shell

Place sliced and peeled apples in large bowl. Combine 1/2 cup sugar, 2 tablespoons flour, nutmeg, and sprinkle over apples. Toss to coat well and put into pastry shell. Drizzle apple mixture with 2 tablespoons lemon juice.
Combine 1/2 cup flour and 1/2 cup sugar (for topping) in bowl. Cut in butter and sprinkle over apples evenly. Slip pie into heavy brown bag (regular large shopping market bag). Fold bag and fasten with paper clips or staples. Place on cookie sheet. Bake at 400 degrees for 1 hour. Split bag open; remove pie and cool. Excellent and all mess is inside paper bag.

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Barley and Lentil soup with swiss chard
Bon Appétit | February 2005

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recipe photo reviews (102) my notes Prep: 25 minutes; Total: 1 hour 25 minutes

Servings: Makes 10 first-course or 6 main-course servings.

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Ingredients1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill

PreparationHeat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

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Red Lentil Soup

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1 1/2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 carrots, chopped (1 cup)
1/2 cup chopped fresh or canned tomato
1 celery rib, chopped
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1 cup dried red lentils
4 cups water
1 1/2 cups chicken broth
2 tablespoons chopped fresh parsley PreparationHeat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
Stir in parsley, then season with salt and pepper.

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Pork Chops and Homemade Applesauce

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For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter
For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice

PreparationMarinate pork chops:
Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
Make applesauce while chops marinate:
Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.

Fry pork chops:
Preheat oven to 200°F.

Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.

Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.

Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)

Serve pork chops with applesauce.

Cooks' notes:
• Pork chops can be marinated in milk up to 4 hours.
• Applesauce can be made 1 day ahead and chilled, covered. Reheat before serving.

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