Apples : Updated Classics for Home Cooks

When they invent new recipes, restaurant chefs seem to delight in using esoteric ingredients. While foie gras , squab, buckwheat, Santa Barbara shrimp and quail may not be the sorts of foods you normally throw into your shopping cart, we’ve come up with a couple of updated versions of classic apple recipes in which the most exotic ingredients are pork, prunes and almonds. Both dishes are perfect for fall; the sweeter apple varieties work best.

Developed by Minnie Bernardino and Donna Deane

APPLES AND PRUNES WITH PORK

18 prunes

3/4 cup Port

6 boneless pork loin chops

Salt, pepper

1 clove garlic, minced

2 tablespoons butter or margarine

3/4 cup chicken broth

1/2 cup whipping cream

1 large apple, sliced

Combine prunes and wine in saucepan. Heat to simmer 5 minutes. Let stand until cooled.

Season pork with salt and pepper to taste and garlic. Melt butter in skillet. Brown pork on all sides. Add wine from prunes along with chicken broth. Cover and simmer 45 minutes or until chops are tender. Stir in whipping cream. Add prunes and apple slices and reduce until sauce is thickened. Adjust salt and pepper to taste. If desired, garnish with additional sliced apple, poached. Makes 6 servings.

APPLE WALDORF SALAD WITH FENNEL AND ALMONDS

4 cups diced Red Delicious, Fuji and/or Gala apples

1/2 cup sour cream

3/4 cup chopped fennel bulb

1 (8-ounce) package very cold cream cheese, diced

1 cup whipping cream, whipped

1 red pear, diced

1 to 2 oranges, peeled and sectioned

1/4 cup raisins, optional

1 cup sliced almonds, toasted

1/4 cup sugar, or to taste

Dash salt

Core apples and peel if desired but leave unpeeled for color. Cut into 1/2-inch dice and place in bowl with sour cream. Add fennel, cream cheese and whipped cream. Add pear, oranges, raisins and almonds. Add sugar and salt to taste. Chill well. Makes 6 to 8 servings.