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Fruit From Washington - Main & Side Dishes [ Recipe Quantity Converter ] |
Index of Main and Side Dish RecipesAcorn Squash with Apple-Raisin Filling Apple Kraut and Bratwurst Skillet Baked Doves with Apple Stuffing Cidered Ham with Apples & Yams Pear Quesadillas with Tomatilla Salsa Roast Pheasant with Apple Stuffing Roasted Squab with Pears and Mushrooms Roast Wild Duck with Apple Stuffing Sherried Quail with Baked Apples Some Sage Advice: Toss a cup of apple cider into just about anything you're cooking and adjust liquid amounts accordingly! - cje Fruit to serve with Main Dishes: |
Recipes for Main and Side
Dishes Using
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Cidered Ham with Apples and Yams1 c. apple cider plus 1 T. apple cider Combine in large skillet 1 cup cider, mustard, ginger and cloves. Simmer. Add yam (or sweet potato) slices. Cover tightly, simmer for 15 minutes. Add ham steak, scoop yam or sweet potato slices over top of ham. Arrange apple wedges over all. Cover and simmer until apples are cooked through and ham is hot, 10 to 15 minutes. Mix 1 T. cider with cornstarch in small bowl and stir until blended. Remove ham, yams (or sweet potatoes) and apple from skillet, using slotted spoon, and place together on platter. Add a spoonful of hot pan liquid into cornstarch mixture, make a smooth paste, then stir the paste into the remaining liquid in the skillet. Stir over medium heat, until liquid thickens slightly, about 1 minute. Serve family style on platter with sauce
drizzled over the ham, yams and apples or dish up onto
four plates and spoon sauce over individual servings.
Chicken Apple Curry “The curry turned out good.”
- ke 1 onion, coarsely chopped Combine onion, chicken, garlic, curry powder, ginger,
raisins, apple and carrots in 'crock pot' or 'slow cooker.'
Mix flour with half of cold water, crush and add bouillon
cube and mix in ketchup. Pour liquid mixture into crock
pot with other ingredients and set to cook on High for
4 to 5 hours. Hasenpfeffer1 4-lb rabbit Cut rabbit into serving pieces. Combine red wine, vinegar, chopped onion, chopped apple, sugar, salt, pepper and pickling spice in a glass or pottery bowl and add rabbit pieces. Marinate in the refrigerator for 36-48 hours, turning the pieces occasionally. Remove rabbit, wipe dry and dredge in flour. Strain marinade and reserve. Melt butter or margarine in deep skillet or Dutch oven; saute onion and apple slices, add rabbit pieces, and brown on all sides over medium heat. Gradually add one to two cups of reserved marinade. Cover; simmer for 60-90 minutes, or until tender and cooked through. Add more liquid as needed. Thicken with flour for gravy, if desired. Serve with noodles or dumplings along with a sour cream garnish. Pork Chops and ApplesAdapted from an old, faded newspaper clipping tucked in the pages of one of Grandma’s cookbooks. 6 pork chops, cut 3/4 to 1-inch thick Brown pork chops in butter or margarine. Season with salt and pepper. Add apple juice. Cover tightly and cook 30 minutes. Place an apple slice on each chop. Top with raisins. Cover and continue to cook slowly 30 minutes longer or until meat is done. Remove chops to heated platter. Add enough water to cooking liquid to make 1/2 c. Add honey, Worcestershire sauce and cornstarch. Cook, stirring constantly, until thickened and clear. Serve over pork chops. Simple Baked BeansA picnic classic from Oregon—recipe published in “A Taste of Oregon,” by the Junior League of Eugene. 2 to 3 slices bacon, diced Partially fry the bacon; drain. Place the beans in a 1 to 1-1/2 quart casserole. Pare, slice and grate the apples; sprinkle over the top of the beans. Dot with butter. Sprinkle with brown sugar. Top with the drained bacon bits. Bake in a 350° F. oven for 30 minutes. Serves 8 to 10. Traditional Turkey Dressing(Makes enough for one medium sized turkey) Ingredients: If the bread is not slightly dry, place slices on a rack in the oven at a low heat (200° F.) and dry with the oven door slightly open while you prepare the other dressing ingredients. Remove the giblets and neck from inside the turkey. Put them in a pan with about 6 cups of water, bring to boil and simmer while you prepare the rest of the dressing. Chop the onions and celery. Pour a little oil in a frying pan and sautee the onions and celery until the onions are translucent. Set aside. The bread should be dry but not crisp by now. Cut the bread slices into 1 inch pieces and put in a large bowl. Mix in the onions and celery. Remove core, stem and blossom ends from the apples, chop into 1/2 inch pieces and add to the bread mixture. Add crushed sage, salt and white pepper. Mix well. Remove the giblets from the pan of water and chop. Add these to the bread mixture. Add 2 beaten eggs and mix well. Add the giblet stock gradually, mixing it in, until the bread is moist but not wet. Put the dressing in the turkey, fasten the openings together and roast. Sausage Apple Dressing1 c. pork sausage Fry sausage lightly. Add apples, onions, salt, pepper, water or bouillon and crumbs. Mix well and add to traditional bread dressing. 4 c. dry bread, cubed Moisten bread cubes with hot water. Add salt, pepper, and seasoning. Melt butter, saute chopped onion and add to dressing. Mix and allow 1 cup of stuffing to each pound of poultry or gamebird. Acorn Squash with Apple-Raisin FillingRecipe submitted by Vicky Foster, reprinted from the Oregon Central Credit Union Newsletter Kitchen Duty column. 2 large acorn squash Cut squash in half and clean out seeds. Place in hot oven set at 350° F and bake for 20 minutes. Meanwhile mix remaining ingredients in a medium-sized bowl. Add the mixture to squash and bake for an additional 30 minutes. Let stand 5 minutes and then serve. |
Chicken and Asian Pears2 whole chicken breasts, boned and skinned |
Cut chicken breasts into slices across the grain. Heat sesame oil in a skillet, add grated ginger and stir. Add sliced chicken, cook slowly until golden brown (2 min. on each side). Sprinkle lightly with salt and pepper. Core pears. Cut in slices (length-wise). Add to chicken, sprinkle with sugar and stir lightly. Cover and cook until pears are heated through. Serve hot. |
Roasted Squab with Bartlett Pears and Porcini Mushrooms |
| From Walter Manzke, chef at Patina in Los Angeles, from an article by Jennifer Lowe originally published in the Los Angeles Times and reprinted in The Register-Guard, October 20, 1999. |
| Pears: 2 c. water 1/2 c. white wine 1 T. sugar Juice and grated zest of 1/2 lemon Juice and grated zest of 1/2 orange 10 black peppercorns 1 spring rosemary 2 pears, peeled, cored and halved 1 T. butter 2 T. olive oil Combine water, wine, sugar, lemon juice, lemon zest, orange juice, orange zest, peppercorns and rosemary in saucepan and bring to simmer over medium heat, 3 to 4 minutes. Add pears and poach until tip of knife can be easily inserted into flesh, 15 to 20 minutes. Remove pears from liquid with slotted spoon. Heat butter and olive oil in separate pan over medium heat. Add pears and brown on both sides, 6 to 8 minutes. |
Squab: 4 squab Salt, pepper 3 T. olive oil 1 oz. dried porcini mushrooms, soaked in warm water for 30 minutes Sprinkle squab inside and out with salt and pepper. |
Apple-Kraut and Bratwurst SkilletFrom National Cattlemen's Beef Association |
Savory Pears2 thick slices bread, crusts removed, diced into 1/4
inch cubes Fry diced bread in melted butter until golden brown. Place croutons in 4 buttered ramekin dishes. Layer with cress, sliced pears and Stilton cheese. Spoon cream over, sprinkle with pepper and parsley. Cover with foil and bake at 350° F for 10 -12 minutes. Remove foil and brown for a few more minutes. Serve at once, garnish with chopped parsley. Serves 4. |
Glazed Pears
16 pears, unpeeled, cored and sliced lengthwise
in wedges (use all of one variety or combine such different
varieties as D'Anjous, Red
D'Anjous, Boscs and Bartletts)
Juice of two lemons
2 T. butter
4 T. light brown sugar
In a large bowl dilute lemon juice with several cups of water.
Place pears into lemon water to prevent browning. Drain pears
and pat dry with paper towels. Melt butter in a sauté pan.
Add the pears and cook over medium heat about ten minutes.
Sprinkle brown sugar over the pears and cook until juices
decrease. Watch that pears glaze and not burn. Sprinkle with
the lemon juice and cook a few more moments. Serve warm as
a side dish for a holiday meal.
Pear Wild Rice Cakes
(Recipe from Oregon Washington California Pear Bureau, reprinted by The Associated Press in The Register-Guard, Wednesday, November 11, 1999)
3 eggs, beaten
1 T. Dijon style mustard
1/4 c. flour
1 t. salt
1/2 t. dried thyme, crushed
1/4 t. ground pepper
2 1/2 c. cooked, chilled wild rice (may be made a day or two
ahead)
1 c. cored and chopped pear
1/2 c. crumbled mild blue cheese
1/4 c. chopped shallots
1/4 c. chopped parsley
2 T. vegetable oil
Blend eggs, mustard, flour, salt, thyme and pepper with a
fork or whisk until smooth.
Add wild rice, pear, cheese, shallots and parsley; mix well.
Heat skillet over medium heat; brush with olive oil.
Cook rounded tablespoonfuls of the rice mixture for about
three minutes on each side or until browned on both sides.
Makes 6-8 servings. Serve as a side dish, buffet dish or add
to a party spread.
Note: To cook wild rice, rinse and drain 1 c. wild rice. Add wild rice and 1/3 t. salt to 3 1/2 c. boiling water. Cover, reduce heat and simmer 35-45 minutes or until tender and some kernels puff open. Drain. Makes 2 1/2 cups.
Pear Quesadillas with Tomatillo Salsa
From an article by Jennifer Lowe originally published in the Los Angeles Times and reprinted in The Register-Guard, October 20, 1999.
Tomatillo Salsa:
8 tomatillos, chopped
3 T. rice vinegar
3 T. olive oil
Salt to taste
Combine tomatillos, vinegar, oil and salt in small bowl.
Quesadillas:
4 (10-inch) flour tortillas
1/2 lb. Dill Havarti cheese, grated
4 pears, sliced thin
2 T. plus 2 t. butter for sautéing
Lay tortilla on work surface. Spread 1/4 of the cheese across
1/2 of a tortilla, then top cheese with 1 sliced pear. Fold
over tortilla. Repeat with remaining tortillas, cheese and
pears.
Melt 2 t. butter in skillet over medium heat. Sauté tortilla
on both sides until cheese is melted and tortilla is crisp,
2 to 3 minutes per side. Repeat with remaining tortillas,
melting 2 t. butter to sauté each. Cut each quesadilla into
4 wedges. Spoon Tomatillo Salsa over top and serve immediately.
Makes 4 servings.
Fresh Pear Curry
This pear curry is great served with ham!
3 fresh pears
3 T. butter
3 T. brown sugar
1 T. curry powder
1/4 tsp. salt
Preheat oven to 350° F. Cut pears in half and core. Arrange in a greased baking dish. Mix all remaining ingredients and spoon into each pear half. Bake about 40 minutes or until tender. Makes six servings.
Simple Chicken Curry
1 T. butter
2 t. peanut oil
4 boneless chicken breast halves, skinned
1 onion, chopped
3 garlic cloves, minced
3 T. curry powder
1/2 c. diced apple (such as granny
smith that will hold its shape after cooking)
1/2 c. chopped dried apricots
1/2 c. golden raisins
1 3/4 c. chicken broth
salt
Freshly cooked rice
Melt butter with oil in heavy large skillet
over medium heat. Add chicken and brown on both sides, about
5 minutes. Transfer to plate. Add onion and garlic to skillet
and sauté until translucent, about 6 minutes. Stir
in curry powder. Return chicken to skillet. Add apple, apricots
and raisins. Add enough broth to just cover mixture. Season
with salt. Cover and simmer until chicken is just cooked through,
about 10 minutes. Transfer chicken to platter. Keep warm.
Continue simmering fruit mixture until fruit is tender and
sauce thickens, about 5 minutes. Spoon over chicken and serve
with rice. Serves 4. Preparation time about 30 minutes.
Honey Baked Pears
4 fresh pears
3 T. lemon juice
1/2 c. honey
3/4 tsp. cinnamon
2 T. butter
Preheat oven to 350° F. Cut pears in half and core. Arrange in a greased baking dish. Mix lemon juice with honey and pour over the pears. Dot with butter and sprinkle with cinnamon . Bake about 40 minutes or until tender, basting occasionally. Makes eight servings.
Roast Wild Duck with Apple StuffingRecipe of Mrs. David Parsons, Concord, California. Wild duck Preheat oven to 500° F. Rub duck with seasoning and stuff with onion, apple, carrot and celery. Place breast up on rack in roasting pan. Arrange bacon over duck. Baste with lemon juice and Worcestershire sauce. Roast in preheated oven for 30 minutes. Sherried Quail with Baked ApplesMrs. Pete H. Rhymes, Philadelphia, Mississippi. 4 quail Thoroughly clean each bird; season with salt and pepper. Melt butter or margarine in large skillet; brown quail well on all sides over medium heat. Pour sherry over birds. Cover; simmer for 45 to 60 minutes, or until tender. Prepare side dish of baked apples. Serves 2 to 4. Baked Doves with Apple StuffingMrs. Milton Tathbun, Fitzgerald, Georgia 12 doves Apple Stuffing - 3 c. fresh bread crumbs Put doves in large saucepan; add a little boiling salted water. Cover; simmer until tender. Drain; set aside. Preheat oven to 425° F. Grease roasting pan. Prepare Apple Stuffing. In mixing bowl combine remaining ingredients. Mix well; turn into pan. Arrange doves, breast down, in stuffing. Bake in preheated oven for 25 minutes, or until browned. Serves 12. Roast Pheasant with Apple StuffingMrs. Harvey Brooks, Essex, Connecticut 1/4 c. butter or margarine Preheat oven to 350° F. Prepare Apple Stuffing: Melt butter or margarine in medium skillet; sauté onion and apple for 5 minutes. Remove from heat. Stir in toast, salt, pepper, sage and egg; mix well. Spoon stuffing lightly into neck and body cavities of pheasant; truss bird. Place pheasant in roasting pan; top with bacon. Roast in preheated oven for about 1 hour, basting occasionally with pan juices. Untruss and serve. |
