Creamy Pork & Apples With Cornmeal Biscuits Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 small: onion, finely chopped,
3: garlic, minced,
2 large: tart green apples, peeled, cored and sliced
2 teaspoon: each sugar and dry sage,
1/4 teaspoon: each white pepper and nutmeg,
2 1/2 lb: boneless leg of pork or loin trimm, ed/cut into 1 cubes
3 tablespoon: all purpose flour,
1/2 cup: dry white wine,
1: cornmeal-yogurt biscuits*,
1 1/2 tablespoon: cornstarch,
1/3 cup: whipping cream,
1: salt,
Directions:
In a 3 quart or larger electric slow cooker, combine onion, garlic and
apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes
with flour, then arrange over apple mixture. Pour in wine. Cover and cook
at low setting until pork is very tender (7-8+hrs).
When pork is almost done, prepare Cornmeal-Yogurt biscuits. While biscuits
are baking, mix cornstarch and cream in a small bowl; blend into pork
mixture. Increase cooker heat setting to high. Cover and cook until sauce
is hot and bubbly (10-15 more minutes). Season to taste with salt. Arrange
6-8 biscuits around edge of pork mixture in cooker. Serve remaining
biscuits in a basket.
Cornmeal-Yogurt biscuits: In a large bowl,k stir together 1 1/2 c.
all-purpose flour, 1/2 c. yellow cornmeal, 1 tbsp. baking powder, 1 tsp
sugar and 1/2 tsp. salt. Dice 1/3 cup cold butter or margarine; with a
pastry blender or 2 knives, cut butter into flour mixture until mix
resembles coarse crumbs. Add 3/4 cup plain nonfat yogurt; stir just until
mixture forms a sticky dough. Gather dough into a ball and knead gently on
a floured board; then roll or pat out about 1/2 inch thick. Using a floured
2 1/2" cutter, cut dough into 12 rounds. Place about 1" apart, on an
ungreased baking sheet. Bake in a 450 oven until golden brown, 10-12
minutes. Serve hot.
"Golden biscuits are a homey topping and a hearty accompaniment, for this
luscious stew. Complete the meal with white wine and steamed green beans."
Source: Sunset Crockpot Cookbook
Yield: 6 servings
Source from luhu.jp
apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes
with flour, then arrange over apple mixture. Pour in wine. Cover and cook
at low setting until pork is very tender (7-8+hrs).
When pork is almost done, prepare Cornmeal-Yogurt biscuits. While biscuits
are baking, mix cornstarch and cream in a small bowl; blend into pork
mixture. Increase cooker heat setting to high. Cover and cook until sauce
is hot and bubbly (10-15 more minutes). Season to taste with salt. Arrange
6-8 biscuits around edge of pork mixture in cooker. Serve remaining
biscuits in a basket.
Cornmeal-Yogurt biscuits: In a large bowl,k stir together 1 1/2 c.
all-purpose flour, 1/2 c. yellow cornmeal, 1 tbsp. baking powder, 1 tsp
sugar and 1/2 tsp. salt. Dice 1/3 cup cold butter or margarine; with a
pastry blender or 2 knives, cut butter into flour mixture until mix
resembles coarse crumbs. Add 3/4 cup plain nonfat yogurt; stir just until
mixture forms a sticky dough. Gather dough into a ball and knead gently on
a floured board; then roll or pat out about 1/2 inch thick. Using a floured
2 1/2" cutter, cut dough into 12 rounds. Place about 1" apart, on an
ungreased baking sheet. Bake in a 450 oven until golden brown, 10-12
minutes. Serve hot.
"Golden biscuits are a homey topping and a hearty accompaniment, for this
luscious stew. Complete the meal with white wine and steamed green beans."
Source: Sunset Crockpot Cookbook
Yield: 6 servings
Source from luhu.jp