FRC: What is your favorite fall recipe?

The only 2 things I like about Fall...the outdoors becomes and extra fridge & pork butt/shoulder.

So many lovable slow-cooked pork recipes exist. It becomes a comfort to me after summer disappears.

 
So many...

southern living's fresh apple cake.

Austrian Apfel (apple) Spalten: slice apples horizontally, core. Batter with an egg, flour, sugar, cognac batter., flavor with mace.

Dip the apple slices in batter and plop them in deep fat fryer.

When they are done, put them on a rack and dust them with cinnamon sugar.

Eat one.

Roll on the floor in ecstasy.

https://www.southernliving.com/recipes/fresh-apple-cake

 
SLOW-ROASTED LAMB SHOULDER WITH PANCETTA

SLOW-ROASTED LAMB SHOULDER WITH PANCETTA

For a classic side, heat drained canned white beans with olive oil, chopped garlic, and chopped fresh sage. What to drink: A full-bodied red wine with black cherry flavors and hints of pepper, like Ravenswood 2002 Monte Rosso Zinfandel from Sonoma.

8 garlic cloves, peeled
4 ounces pancetta, diced
3 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
1 4-pound rolled boned lamb shoulder, excess fat trimmed

Drop garlic down feed tube of mini processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse paste. Using small sharp knife, make 1/2-inch-deep slits all over lamb and fill each with pancetta paste. Spread any remaining paste over outside of lamb. Place lamb, seam side down, in roasting pan.

Not nec. To roast 5 hours. 3 is lots. Debone the lamb and just spread the paste throughout before rolling up. The bits of lamb cut away are fine for stew.Do ahead: Can be prepared 1 day ahead. Cover with plastic wrap and chill.

Preheat oven to 300̊F. Roast lamb uncovered until very tender and thermometer inserted into center registers 170̊F, about 5 hours. Transfer to platter; let rest 15 minutes.

Cut lamb crosswise into 1/2-inch-thick slices. Pour pan juices into bowl. Remove and discard fat from surface. Spoon pan juices over lamb. Makes 8 servings. Bon Appétit January 2007

 
CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS

CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS

Active time: 30 min Start to finish: 3 hr
1 (3- to 4-lb) bone-in fresh pork shoulder half
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions ++, halved lengthwise, then cut lengthwise into 1/4 “ thick slices
3/4 cup unfiltered apple cider (I used a good British one)

Preheat oven to 325̊F.
Remove the large deposits of fat from the surface. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. If you have trouble caramelizing, then cover for 15 minutes, but they should be completely soft.
Stir in cider and return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 - 2 ½ hours, depending on the size of roast. You may want to put foil around the edge of the pot where it meets the lid, to ensure little moisture loss.
Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
Makes 4 to 6 servings.
I served it with grainy Dijon mashed potatoes with roasted garlic.

 
Pork Loin Braised in Milk and Cream

Pork Loin Braised in Milk and Cream

Serves 4-6 (Saveur, November 2001) Total braising time: 3-1/2 to 4 hours

1 5-lb pork rib roast
Salt & freshly ground pepper
1 tbsp olive oil
2 tbsp butter
About 5 cloves garlic, halved lengthwise
Leaves from 1 bunch of fresh sage
2 cups whole milk
2 cups heavy cream
Wide strips of zest from 1 lemon

Remove and separate ribs from roast and set aside (or ask your butcher to do this for you). Tie roast with kitchen twine, then generously season with salt and pepper. Heat oil and 1 tbsp of the butter in a medium heavy-bottomed casserole over medium-high heat until butter melts. Add pork, fat side down, and ribs and cook until browned on all sides, 2-3 minutes per side.

Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp butter. When butter melts, add the garlic and cook about 1 minute. Add half the sage leaves and fry for a few seconds. Slowly add milk and cream; then add lemon zest, season to taste with salt, and bring to a simmer. Reduce heat to medium-low, partially cover casserole, and gently simmer for 1 hour, turning pork after 30 minutes. (Resist the temptation to stir the sauce.)

Coarsely chop remaining sage leaves and add to casserole. Continue simmering, partially covered (and without stirring), for 1 more hour, turning meat after 30 minutes. Uncover and continue simmering, turning every 30 minutes, until meat is very tender and milk mixture is golden and thick, about 1-1/2 hours more.

Transfer meat to a warm serving platter and remove twine, then slice meat. Spoon sauce over meat.

 
Marie-H

Marie-Hélène's Apple Cake Epicurious | October 2010
by Dorie Greenspan, Around My French Table
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper .

Whisk the flour, baking powder, and salt together in small bowl.

Peel apples, cut them in half and remove the cores. Cut the apples into 1- 2" chunks.

In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène's served her cake with cinnamon ice cream and it was a terrific combination.
Storing The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it — it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

 
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