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Pork and Apples

one and a half slices pork and apples simple recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Pork and Apples

one and a half slices pork and apples simple recipe

This Pork and Apples recipe is one of my all-time favorites especially for the new year – the month of January in particular (though it is well-suited to anytime Fall through Winter). A good solid pork roast is combined with hearty potatoes, sweet cabbage, and tangy apples for a truly delicious, surprising, filling meal. Trust me, guys, this is super delicious and unique. Many in the Midwest eat pork and sauerkraut on New Year’s Day. I tend to favor a big pot of black eyed peas myself but Pork and Apples always comes sometime between January 1st and 10th. Do go get yourself a pork roast and give it a try. Mine came from Longstone Farm in Lovettesville, VA. For you Northern Virginian-ers, Longstone has a new self-service market open now on Route 9 – check it out!

Happy New Year, everyone!

what you need

1 pork roast (I have used loin, butt, and shoulder)

3-5 small white or red potatoes, halved or quartered

2 tablespoons butter or olive oil

3 cloves garlic, sliced

1/2 head of cabbage (green or purple), cut into wedges

1 yellow onion, cut into chunks

1 1/2 small apples, cored and cut into wedges

1/8 cup apple cider vinegar

3 tablespoons dried thyme

Salt and pepper to taste

3/4 cup water or vegetable bouillon

1 tablespoon honey

 

how to make it

Preheat oven to 325. 

Stovetop, melt the butter in a large Dutch oven or other covered, oven-safe pot. Brown the roast on all sides then set it aside on a plate. Add the sliced garlic and sauté until fragrant, ~1 minute. 

Remove from heat and add the apple cider vinegar scraping any little brown bits up off the bottom to deglaze the pot. Add the honey and water/bouillon and stir. Replace the roast in the liquid sprinkling generously with dried thyme, salt, and pepper. 

Nestle 3/4 of the apple slices and all the onion slices around the roast. Secure the lid and roast in the oven for 2 full hours (note that butt and shoulder roasts will take a little longer than loins as a general rule). 

After 2 hours, remove the roast and add the remaining apple slices, the potatoes (submerging in the liquid if at all possible), and then layer the cabbage wedges over the top. You may need to add a bit of liquid if it’s looking low. Salt and pepper the cabbage generously and return to the oven for another ~45 minutes. 

Check your pork by cutting with knife and fork. It should be very tender and the vegetables should be soft but not destroyed, hence adding them later. Serve and enjoy! 
More Roasts
OneandahalfSlices roasted goose recipe simple holiday

Roasted Goose

Who else has heard of a Christmas Goose? Had the urge to make one? Okay, maybe that’s just a Mel thing, but mostly by accident, I ended up with a locally-sourced, 9-pound Goose to cook this Christmas courtesy of Whiffletree Farms of Warrenton, Virginia. Highly recommend for an elegant, unique holiday meal. It makes for a lovely table. Here it is paired with Citrus Dill Roasted Carrots, Perfect Mashed Potatoes, and Crispy Oven Brussel Sprouts. #Christmasvibes

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December 25, 2021 3 Comments
pot roast recipe one and a half slices whisky pairing

Pot Roast

This is the main course for the Whiskey Pairing Dinner and, my, what a deep, flavorful pot roast this is! Let me start by saying that I sourced a 4.6 pound chuck roast from the Spring House Farm Store to feed the four of us and had no regrets. A simple pot roast is easy enough to pull off especially if you have a slow cooker, but this really takes the flavor profile up a notch to make this velvety, sinful, fall-off-your-fork roast with plenty of fall veggies.

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November 14, 2021 3 Comments
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Roasted Goose

OneandahalfSlices roasted goose recipe simple holiday
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Roasted Goose

OneandahalfSlices roasted goose recipe simple holiday

#Christmasvibes

Who else has heard of a Christmas Goose? Had the urge to make one? Okay, maybe that’s just a Mel thing, but mostly by accident, I ended up with a locally-sourced, 9-pound Goose to cook this Christmas courtesy of Whiffletree Farms in Warrenton, Virginia.

I thought it would go about like a turkey and then started reading recipes – man, was I wrong. Goose is super intimidating. It’s heavier than both chicken and turkey, and is technically more akin to duck, which means the breasts should be served medium rare with the rest of the bird cooked through. Some light Googling of recipes had me panicked about two-day preparation routines, de-skinning my goose, or dismembering my goose for a staged cooking enterprise. This was not what I intended to sign up for.

Finally I landed on a recipe that didn’t look too difficult. I ended up with a variation on the theme of Gordon Ramsay and I do not regret a single moment of my Christmas Goose endeavor. Highly recommend for an elegant, unique holiday meal. It makes for a lovely table. Here it is paired with Citrus Dill Roasted Carrots, Perfect Mashed Potatoes, and Crispy Oven Cranberry Brussel Sprouts. The wine pairing is a Georgian Saperavi – a medium-bodied red with sweet, red berry flavors. 

🎄

what you need

1 whole goose (7-10 pounds, giblets and excess fat removed)

1 bundle of fresh herbs (I used three large sprigs of rosemary)

1 lemon, zested with zest set aside, then cut in half

3-5 garlic cloves, peeled and cut in half

2-3 shallots, peeled and cut in half

3 tablespoons dried thyme

Plenty of sea salt

5-7 short stalks of celery

3 tablespoons of honey 

2 tablespoons paprika

1 tablespoon chili powder

how to make it

Prepare. Preheat oven to 450. First, remove giblets and excess fat from your goose. Rinse it in cold water, place it in its roasting vessel, and pat it dry with paper towels.

Season. Combine lemon zest, sea salt, dried thyme, paprika, and chili powder in a dish. Run generously into the goose skin, sprinkling some inside the goose cavity.

Stuff. Stuff the goose from back to front: half the lemon, half the garlic cloves, half the shallots, the herb bundle, the celery stalks, the remaining garlic and shallots, and finally the remaining lemon half. 

Roast. Roast the goose for 10 minutes at 450 then lower the oven temperature to 375. You want to cook your goose for 28 minutes per kilogram of weight. For a 9-pound goose, that is right around 1 hour and 45 minutes. Baste the goose once after the first hour,  drizzle on the honey, and cover with foil. There will be a lot of fat rendered off the goose. You’re aiming for an internal goose temperature of around 140-150 degrees at the breast, and 160+ everywhere else. You’re also looking for that crispy, golden brown skin, so feel free to finish it under the broiler if the skin doesn’t get there (but it should). 

Rest. Your goose is tired from all that roasting. Give it a break. Remove foil, let it steam, then tent it with foil for 30 minutes while you finish off your side dishes. This will make it easy to cut and serve.  
🦃More from the 2021 Holiday Collection🎄
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Pot Roast

pot roast recipe one and a half slices whisky pairing
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

OneandahalfSlices Pot Roast

From the @whiskey_CA_mmelier Collaboration Dinner

pot roast recipe one and a half slices whisky pairing

This is the main course for the Whiskey Pairing Dinner and, my, what a deep, flavorful pot roast this is! Let me start by saying that I sourced a 4.6 pound chuck roast from the Spring House Farm Store to feed the four of us and had no regrets. A simple pot roast is easy enough to pull off especially if you have a slow cooker, but this really takes the flavor profile up a notch to make this velvety, sinful, fall-off-your-fork roast with plenty of fall veggies. Pairing. For the roast, @whiskey_CA_mmelier wanted something to play with bourbon (all of our fav), especially since we went rogue and kicked off the evening with a scotch pairing (how dare we). He selected several aged bourbons that were exceptional but definitely dominated the roast. It wasn’t until we made our way around to the milder Noah’s Mill that things started to make sense. Noah’s Mill from the Willet Distillery- those who haven’t tried it are missing out. And it complemented this roast perfectly.

what you need

A 3-5 pound chuck roast

2 onions, 1/2 diced and the rest quartered 

4-6 thick carrots, cut into chunks

4-5 celery stalks, 2 stalks cut into chunks, 2 stalks diced

4-5 red potatoes, peeled and quartered 

3 cloves garlic, sliced finely 

1 bundle of fresh thyme

1 bundle of fresh rosemary

2 bay leaves

2 table spoons Worcestershire sauce

2 tablespoons tomato paste

1 1/2-2 cups good red wine

2 cups beef broth

3 tablespoons black coffee 

1 tablespoon soy sauce or Tamari

3 tablespoons olive oil

Salt and Pepper to taste

Pairing.  Noah’s Mill Small Batch Kentucky Straight Bourbon Whiskey from the renowned Willet Distillery.

how to make it

Heat oven to 325 and heat 3 tablespoons of olive oil in a Dutch oven over high heat. Truss the roast (in other words, tie it up) and brown it on all sides. Remove from Dutch oven and set aside on a plate. 

Lower stove heat to low. Add one more glug of olive oil, the sliced garlic, the minced onion, and the diced celery to the pot (I also added a few diced shallots for good measure). Season with salt and black pepper. Sautee for a minute or two. Deglaze the pan with the soy sauce, Worcestershire sauce, tomato paste, and coffee, scraping up all the brown bits from the bottom as you stir and bring the mixture to a simmer (might need to raise heat to low-medium).

Toss in the bay leaves, the bundle of rosemary/thyme, and the beef broth, and bring the liquid to a light boil. Situate the roast back in the liquid trying not to let the roast pin the herb bundle to the bottom.

Place half the chunked carrots, celery, onions, and potatoes around the roast, which should be sticking out of the liquid just a bit. Top with another glug of wine, and season generously with salt and pepper. Secure the lid on the Dutch oven and throw the whole shooting match in the oven for 2 1/2 ish hours depending on the size of your roast (my 4.6 pound roast took 3 1/2 hours but a smaller roast will likely take less time). 

Remove from oven and serve warm. The liquid should be mostly cooked down by now to a sort of gravy. You may have to spoon some fat off the top which is perfectly normal. 
More from the Collab Dinner
one and a half slices sazerac rye whiskey rcipe

Sazerac

This is the opening cocktail for the Whiskey Pairing Dinner. The Rye Sazerac is one of the oldest, prohibition-era cocktails. It’s classic, elegant, and simple. With rye whiskey, lemon, absinthe, and bitters, a Sazerac is as refined as a cocktail can be. Here we present this  simple cocktail recipe as a forward to the rest of a classic meal. The absinthe on the nose provides an interesting twist to a classically whiskey-based cocktail. We used Sazerac Rye as the base.

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November 13, 2021 3 Comments
pecan pie recipe maple bourbon one and a half slices

Pecan Pie

This is the dessert for the Whiskey Pairing Dinner generously provided by The Piemaker. I’ve never been a huge pecan pie fan (nor was I a big Key Lime Pie fan) until The Piemaker came into my life. This pecan pie is as ‘from scratch’ as it comes, with hints of bourbon and maple folded into the filling, served with a luxurious maple cinnamon cream. This is a decadent dessert – decadent is an understatement. But if you’re looking to level up your Holiday meal game, this is the place to start. We definitely felt the need to eat one and a half slices… 😃

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November 15, 2021 3 Comments
brussels sprout recipe whiskey pairing whisky one and a half slices

Spicy Brussels

Brussels Sprouts are one of our favorite falltime veggies, especially when they’re made crispy. There are so many unique toppings for sprouts (sprouts!) that they’ll never get boring. Here they are paired with a round, fruit-forward Orkney Island Scotch Whiskey to really accentuate their sweetness.

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November 14, 2021 2 Comments
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