Criss Cross Apple Sauce.

Today College Girl is getting her wisdom teeth out and yesterday we stocked up on all the foods she can eat for the next few days.
In the produce box from last week there were 4 apples, perfect for home made apple sauce.
Any sweet apple will do, you might adjust the amount of sugar or use Stevia or Splenda to make it sugar-free.

4 sweet apples (I use either Gala or Honey Crisp apples)
1 cup apple juice (or water)
1/2 lemon, juiced
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon

Cut apples in wedges
Add all ingredients together in a pan and let simmer until apples are soft
Add a dash of nutmeg to the apples.
You can mash the apples or leave as is.
We like to eat them cold so refrigerate the sauce if you do too.


With a little help from my friends, dinner is served.

This is not a recipe I thought up but it comes from a good friend and I’ve tweaked it a bit to fit my family.
I first met my friend Ellen in the Netherlands right before Himself and I were slated to move to France.
Her husband was Himself’s boss and she was also moving to France
Ellen has been a “foodie” before it was hip to be one. I can’t count the amount of stellar meals she has served us over the years, first in France then in the US.
Even though Ellen and Bossman have moved back to the Netherlands we kept in touch. 4 years ago they lived in San Francisco for 2 years and that is when she cooked this meal that is one of our easy “fancy” meals.

So if you want to impress your friends for a dinner date, make this!

Bacon wrapped pork tenderloin with apples.

For 4 people (or 2 with leftovers!)
1 medium sized pork tenderloin
2 tbs butter
2 large or 3 medium Gala apples
thin sliced bacon, about 4-5 slices
1/4 tsp pepper and 1/4 tsp salt
1/2- 1 cup arugula per person

Preheat oven to 325

Peel and cut apples in equal parts by chopping the apples in half and then chop them in halves again so you have quarters.
Remove the core!
Thinly slice the quarters and set aside.
Salt and pepper the tenderloin
Wrap bacon around covering the whole piece of meat, secure with tooth picks
Brown butter and sear tenderloin on both sides for 1-2 minutes on each side
Butter an oven proof dish and line it with the apples slices evenly, single layer.
Put tenderloin on top of apples and cook covered for 35-45 minutes.

Garlic mashed potatoes
4 medium potatoes, peeled a cut in 4’s
3 cloves garlic
2 table spoons butter
3 tbs milk
1/4 tsp salt
dash of nutmeg

Cook potatoes on medium heat for about 15 minutes or until a fork can break them apart.
Drain water and return to stove to steam off the remaining water, Do not burn them!
Using a potato masher combine potatoes with butter, salt, milk until desired consistency
Add garlic and the dash of nutmeg

Cut the tenderloin in slices

To plate, (we use deep plates) bottom to top :scoop of mashed potatoes, arugula, apples, tenderloin and gravy from the tenderloin.

It’s a happy tower of food and it is one plate of good!


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