Gingered Sweet Potato and Apple Mash
Serves 8 to 10.
Note: When cooked this way, the sweet potatoes and apples retain some of their chunky texture, unlike a smooth, creamy puree. The fresh ginger root is easy to grate with a cheese planer. A little chopped ginger on top for garnish goes a long way. From Beth Dooley.
• 3 lb. sweet potatoes, peeled and diced
• 1 large apple, cored, peeled and diced
• 1 c. hard cider
• 1 c. sweet cider
• 2 tbsp. grated fresh ginger root, or more to taste
• 1/4 c. unsalted butter, cut into cubes
• Salt and freshly ground black pepper to taste
• 1/4 c. chopped crystallized ginger, for garnish
Directions
Put the sweet potatoes and apples into a large pot and add enough hard and sweet cider to just cover and stir in the ginger. Cover, set over high heat and bring the liquid to a boil. Reduce the heat and simmer until the sweet potatoes and apple chunks are very soft, about 25 to 30 minutes. Smash in the butter with a potato masher until the mixture is chunky and thick. Season to taste with salt and pepper and serve garnished with the chopped crystallized ginger.
Nutrition information per each of 10 servings:
Calories166Fat5 gSodium38 mg
Carbohydrates29 gSaturated fat3 gCalcium45 mg
Protein2 gCholesterol12 mgDietary fiber3 g
Diabetic exchanges per serving: ½ fruit, 1 bread/starch, 1 fat.
Apple Cider Syrup
Makes about 2 1/2 cups.
Note: I keep this in the refrigerator to have on hand. It's wonderful drizzled over pancakes, waffles and added to vinaigrettes and sauces that call for a sweet-tart bounce of flavor. From Beth Dooley.
• 1 gallon fresh, preservative free apple cider
Directions
Pour the cider into a large, heavy nonreactive pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and cook, uncovered for about 2 to 4 hours or until it has reduced to abut 2 cups, stirring more frequently toward the last half-hour of cooking. This last stage goes quickly and the cider syrup may become hard or scorch if it cooks for too long. The syrup is ready when it's reached the consistency of maple syrup.
Nutrition information per 1 tablespoon:
Calories46Fat0 gSodium4 mg
Carbohydrates11 gSaturated fat0 gCalcium8 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: 1 other carb.
Apple Cider Vinaigrette
Makes a scant 1 cup.
Note: Here's a fabulous vinaigrette for salads of chopped apples and sharp cheddar cheese, wild rice and dried cranberries, leftover roast chicken or turkey. From Beth Dooley.
• 1/4 c. Apple Cider Syrup (see recipe)
• 2 tbsp. apple cider vinegar
• 1 tbsp. finely chopped shallots
• 2 tsp. coarse mustard
• 1/2 c. vegetable oil
• Salt and pepper to taste
Directions
Put the syrup, vinegar, shallots and mustard into a jar with a lid. Shake until well blended. Add the oil and shake vigorously until the oil is emulsified.
Nutrition information per 2 tablespoons:
Calories146Fat14 gSodium17 mg
Carbohydrates6 gSaturated fat2 gCalcium5 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: ½ fruit, 3 fat.
Apple Cider Caramel
Makes about 1 cup.
Note: Pour this over ice cream, swirl into yogurt, drizzle over pound cake or freshly baked spice cake. It makes a lovely gift when presented in a pretty jar. This will keep about 2 weeks in a covered container in the refrigerator. From Beth Dooley.
• 1 c. Apple Cider Syrup (see recipe)
• 1 c. maple sugar or brown sugar
• 1/2 c. heavy cream
Directions
Put the cider syrup and sugar into a medium saucepan set over medium heat and bring to a boil. Reduce the heat and simmer until reduced to a thick glaze. Whisk in the heavy cream and return to a boil, then reduce the heat and simmer until it thickly coats the back of a spoon, about 2 to 3 minutes. Let cool completely and pour into a clean jar.
Nutrition information per 1 tablespoon:
Calories120Fat2 gSodium10 mg
Carbohydrates25 gSaturated fat1 gCalcium25 mg
Protein0 gCholesterol8 mgDietary fiber0 g
Diabetic exchanges per serving: 1 ½ other carb, ½ fat.
Pork Loin with Apples and Cider Sauce
Serves 6 to 8.
Note: This simple roast is wonderful for a late autumn dinner party paired with roasted winter squash and a crisp green salad. Use a variety of apples, but make sure they're all plenty tart. From Beth Dooley.
• 2 lb. pork loin, trimmed
• Coarse salt and freshly ground black pepper
• 6 whole garlic cloves, cut into slivers
• 2 sprigs fresh rosemary
• 2 tbsp. unsalted butter
• 4 shallots, cut into 2-in. chunks
• 5 tart apples (i.e. Harlson, Keepsake), cored and cut into 2-in. chunks
• 12 oz. hard cider
Directions
Preheat oven to 400 degrees. Tie the pork loin with a butcher's twine or have the butcher do so.
Sprinkle the roast with salt and pepper. Using a sharp knife, cut slivers into the roast on all sides and slip a garlic sliver and rosemary sliver into each of the cuts. Smear the butter over the roast.
Place the apples and shallots in the center of a roasting pan. Set the roast on top of the apples and shallots. Roast until the internal temperature of the pork reaches 145 degrees, about 40 to 45 minutes.
Remove the roast to a cutting board and allow to rest about 10 minutes while making the sauce.
Set the roasting pan with the apples and cider over medium-high heat and deglaze the pan with the hard cider. Bring to a simmer to reduce the liquid by half, about 3 to 5 minutes. Serve spooned over the pork.
Nutrition information per each of 8 servings:
Calories295Fat12 gSodium49 mg
Carbohydrates20 gSaturated fat5 gCalcium24 mg
Protein26 gCholesterol80 mgDietary fiber3 g
Diabetic exchanges per serving: 1 fruit, ½ other carb, 4 lean meat.
Curried Butternut Squash and Apple Bisque
Serves 6 to 8.
Note: Thai red curry paste can be found in the Asian section of the supermarket. It gives this soup a reddish-orange cast but feel free to use your favorite curry blend instead. Use the tartest apples possible. From Beth Dooley.
• 4 lb. butternut squash, halved, seeded
• 3 tbsp. unsalted butter, at room temperature, divided
• 1/2 c. chopped shallots
• 1 c. chopped carrots
• 2 medium apples, cored, peeled and chopped
• 1 tbsp. Thai red curry paste, or more to taste (see Note)
• 4 c. low-sodium vegetable or chicken stock
• 1 c. hard cider
• 1 c. sweet cider
• 1 c. coconut milk or half and half
• 1 to 2 tbsp. honey, or to taste
• Water if needed
• Salt and freshly ground black pepper to taste
• 1/4 c. chopped cilantro
Directions
Preheat oven to 375 degrees. Rub the cut sides of the squash with a little of the softened butter and place cut side down on a large rimmed baking sheet. Roast until tender, about 50 minutes to 1 hour. Cool slightly and scoop out the squash into a bowl and set aside.
In a large pot set over medium-high heat, melt the remaining butter and add the shallot, carrots and apples and sauté, stirring occasionally until the ingredients begin to soften, about 3 minutes. Add the curry paste, then stir in the stock, both ciders and the squash, bring to a boil, reduce the heat, cover and simmer, uncovered, stirring occasionally, the apples and carrots are very soft and the soup is thick, about 20 minutes. Stir in the coconut milk or half and half. Using an immersion blender, puree the soup, or working in batches, puree the soup in a blender.
Add the honey and salt and pepper to taste, and adjust the seasonings. If it is too thick, add a little water. Stir in the chopped cilantro.
Nutrition information per each of 8 servings:
Calories226Fat10 gSodium167 mg
Carbohydrates36 gSaturated fat7 gCalcium91 mg
Protein3 gCholesterol11 mgDietary fiber7 g
Diabetic exchanges per serving: ½ fruit, 1 bread/starch, 1 other carb, 2 fat.
