10
Oct

Applejack Pork and Potato Dauphinois

   Posted by: anj68   in Gluten Free, recipe

The potato, which was introduced to Europe in 1536, became very popular in various cuisines.  Over the last 473 years, the potato has become a very important crop in Europe and over the last nine years, the potato has become important through China and Southeast Asia.  Today, the potato has become one of the most versatile vegetables around.  Although a starch, it can be boiled, mashed, baked, grilled, broiled, fried, and riced.  It can be made into a gluten-free flour for breads and vegetarian thickener for stews and is even used in the medical industry to stop bleeding in accident victims.

The issue of Renaissance Magazine, I paired one of my easiest entrée recipes with one of the more complex side dishes.  Applejack Pork is one of my family’s favorite recipes.  Easy to make and always a crowd pleaser, it’s perfect for any potluck or historically accurate meal you may make.  For this particular meal, I would recommend pre-slicing the potatoes, placing them in cold salt water (kosher or sea salt), and pre-heating the oven before beginning the Applejack Pork.  This way, the potatoes and pork will get done together.

Applejack Pork
Ingredients:
4 lb Pork Loin (can be larger or smaller)
Apple Cider (non-alcoholic)
10-12 Cinnamon sticks
Powdered Cinnamon
Powdered Nutmeg
4-8 Cored Harrelson or Braeburn Apples
Cooking time: One and a half hours

Take the pork loin and rinse with water.  Place in pot, fat side up, on top of the stove.  Fill the pot with apple cider so that it covers the pork loin.   Add all of the cinnamon sticks so that they are in the apple cider.  Sprinkle liberally with the powdered cinnamon and nutmeg.  Cover and cook on the stove top at medium to medium-high heat to poach the pork loin.

While cooking, you will want to check on the pot.  You want to make sue there is enough apple cider to keep cooking the meat and keep it moist.  After about an hour, add the cored apples to the pot Cook for another half an hour so that apples are soft and tender.

Pull the pork and baked apples from the pot and turn up the heat on the leftover apple cider and pork au jus to reduce to approximately 2 cups.   The reduction should be served with the pork loin like a light sauce and sprinkle lightly with powdered cinnamon.

Potato Dauphinoise
Preheat over to 350 degrees F
3 lbs of red potatoes, thinly sliced
6 large garlic cloves, minced
1 large garlic clove, halved
4 table spoons of butter
2 1/2 cups of heavy cream
1/2 cup milk
Salt and pepper to taste

Place the potato slices into a bowl of cold water to remove the excess starch.  Drain and pat dry with paper or cloth towels.  Take the halved garlic clove and rub the cut side around a wide, shallow, ovenproof dish or cast iron pot.  Butter or spray oil the dish/pot generously and blend the cream and milk together.  Cover the bottom of the dish with a layer of the potatoes.  Dot a bit of the butter and minced garlic over the potatoes and season with the salt and pepper.  Pour a bit of the cream and milk mixture over the layer.  Continue making layers until all of the ingredients have been used, ending with just a layer of cream.  Bake for about 1 1/4 hours. If the potatoes are browning too quickly, cover with a lid or a piece of aluminum foil.  The dish is done when the potatoes are soft and tender and the top is golden brown.  Serves 8

Tags: , ,

This entry was posted on Thursday, October 10th, 2013 at 1:42 pm and is filed under Gluten Free, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One comment

 1 

yeeeee good one!,

August 24th, 2010 at 5:49 pm

20 Trackbacks/Pings

  1. Tweets that mention Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois -- Topsy.com    Apr 27 2010 / 10pm:

    [...] This post was mentioned on Twitter by Alice the Cook. Alice the Cook said: @Alicethecook.com: Applejack Pork and Potato Dauphinois (http://cli.gs/EQZjn) #Food [...]

  2. April 28 Recipe Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog    Apr 28 2010 / 9am:

    [...] blackberry Sussex pond pudding, Cornish Pasties, applejack pork, easy cream scones, Mexi-turkey burgers, craisin coleslaw, rhubarb cream pie, and lemon spice [...]

  3. How do you test mince meat for pork? · food made of meat    Apr 28 2010 / 5pm:

    [...] Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois [...]

  4. The Most Interesting Show: Potato Fun | Beer Festen    Apr 28 2010 / 7pm:

    [...] Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois [...]

  5. adventures_adventure trips_adventure trip_free online adventure games_adventure quest worlds » Need a recipe for Deep fried crumbed stuff green olives?    Apr 28 2010 / 9pm:

    [...] Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois [...]

  6. Choices and Bacon Wrapped Corn – CWTW02 | Pressure Cookers For Canning    Apr 28 2010 / 10pm:

    [...] Alice t&#1211&#1077 Cook » Blog Archive » Applejack Pork &#1072&#1495&#1281 Potato Dauphinois [...]

  7. Is it safe to cook meat I thawed out, then put in the fridge? · food made of meat    Apr 29 2010 / 2am:

    [...] Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois [...]

  8. Thick Warming Chicken Soup | KATKATS KITCHEN    Apr 29 2010 / 4am:

    [...] Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphi… [...]

  9. Are meats in the US packed with estrogen? · food made of meat    Apr 29 2010 / 1pm:

    [...] Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois [...]

  10. Braised Pork with Star anise and Ginger    Apr 29 2010 / 4pm:

    [...] Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois [...]

  11. The Best Cuban Foods and Recipes | Espresso Making Guide    Apr 29 2010 / 7pm:

    [...] Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois [...]

  12. Alice the Cook » Blog Archive » Welsh Leek and Potatoes (side item)    Mar 03 2011 / 3pm:

    [...] found this recipe similar to the potato dauphinois (http://alicethecook.com/?p=565).  I enjoy paring this dish with an easy roast beef or [...]

  13. Alice the Cook » Blog Archive » Curry Chicken with Seasoned Rice    Jun 08 2011 / 12pm:

    [...] and I performed demonstrations at the Siouxland Renaissance Festival.  We prepared many things: Applejack Pork, Lamb Stew, Tandoori Lamb, Meatball Stew, Basque Herb Rubbed Turkey, and Curry Chicken with [...]

  14. Healthy Cooking    Oct 05 2011 / 4pm:

    Healthy Cooking…

    [...]Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois[...]…

  15. very good meal recipes    Oct 15 2011 / 4pm:

    very good dinner recipes…

    [...]Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois[...]…

  16. Look at awesome meals    Nov 12 2011 / 11am:

    Look at awesome meals…

    [...]Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois[...]…

  17. portsmoush cupcake classes    Nov 28 2011 / 5pm:

    portsmoush cupcake classes…

    [...]Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois[...]…

  18. roasted potatoes    Mar 23 2012 / 12am:

    roasted potatoes…

    [...]Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois[...]…

  19. low carb diets    Mar 23 2012 / 4am:

    low carb diets…

    [...]Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois[...]…

  20. baking tips    Apr 02 2012 / 3am:

    baking tips…

    [...]Alice the Cook » Blog Archive » Applejack Pork and Potato Dauphinois[...]…

Leave a reply

Name (*)
Mail (will not be published) (*)
URI
Comment

%d bloggers like this: