Currently viewing the tag: "cream"

This dish was inspired by a recipe from Maria Helms Sinskey. Use this as a side, on toasts as a starter, or to stuff Portobello mushrooms for a light supper.

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INGREDIENTS:

4 pork loin chops cut thick, around 4-6 oz. each
½ pound of apples such as Granny Smith, Cameo, or Golden Delicious (1 Large or 2 medium), cut into ¼ inch thick slices or ½” cubes
1 medium shallot, minced
1 oz. high quality apple brandy such as Osocalis*, or a French Calvados. Cognac or brandy may be used as well.
4 oz apple cider or juice
½ tsp fresh minced rosemary

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INGREDIENTS:

1/2 cup crème fraîche or sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
2 tablespoons (1/4 stick) butter, divided

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This is adapted from something I worked on at Chez Panisse.

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