A Taste of Pennsylvania Cookbook

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APPLE DAYcontinued from previous pagePour the custard into the hot apples. Bakeuntil the custard is set, about 30 minutesfor a medium-sized apple.Remove and cool.For service, sprinkle about 1 tsp. of sugaron top of each custard. Caramelize with atorch.Caramelized Apple Cider SauceIn a medium-sized saucepan, simmer thecider over medium heat until reduced to1 cup. Cool to room temperature.Candied Apple PeelCombine the water and sugar in a mediumsaucepan. Heat to dissolve the sugar.Remove from heat and add the apple peelstrips. Let sit at room temperature for2 hours.Strain off the sugar syrup and dust thepeels with sugar.CARAMELIZED APPLECIDER SAUCE:1 qt. apple ciderCANDIED APPLE PEEL:1 cup water2 cups sugar, plus 1 ⁄4 cup fordustingApple peels, stripsDAIRYSPOT.COM HEALTHY TIPFall in love with dairy again. Lactoseintolerance doesn’t mean you shouldgive up dairy. Instead, drink smalleramounts of milk at a time (a little ateach meal), try yogurt, drink lactosefreemilk and enjoy aged cheeses. Learn to managelactose intolerance so you can still take advantageof the health benefits and great taste that milk,cheese and yogurt offer.63
APPLE DAYBreast of Turkey Cutletwith Apple Compound Butter andApple Risotto, Kale and Jalapeño Sauté withBirch Beer ReductionCoarsely ground pepper, asneededKosher salt, as needed5 1 ⁄2 Tbsp. butter, divided use1 apple, diced fine, divideduse (whatever kind youprefer, I suggest somethingfirm and tart)COMPOUND BUTTER:1 tsp. apple butter1⁄2 clove garlic, minced1 tsp. finely chopped freshparsleyRISOTTO:2 cups short grain rice(Arborio for example)1 tsp red onion, diced fine1⁄2 cup apple juice4 1 ⁄2 cups chicken stockTURKEY CUTLET:1 turkey breast, skinless1 Tbsp. mild olive oilpresented by Allen FriendExecutive Chef, Woods Creek Grill, Jonestown, PAYields: 4–6 servingsPreheat convection oven to 350˚F.Compound ButterIn a mixing bowl, make compound butterby whipping 4 tablespoons of butter untilfluffy. Add apple butter, ¼ of the dicedapple, the garlic, fresh parsley and someblack pepper if desired. Mix well.RisottoTo make the risotto, toast rice in a mediumsized stock pot with 1 tablespoon butterand onion for about a minute on mediumheat (do not burn). Add apple juice untilthe rice absorbs the liquid. Add chickenstock to the rice in the same fashion, untilthe rice is cooked and creamy. You may notneed to use all of the chicken stock. Oncefinished, add the remaining diced apples.Adjust to taste with salt and pepper. Try totime this so the turkey, rice, vegetables andsauce are finished close to the same time.Turkey CutletCut ¼-inch slices of turkey on a bias andwith the grain. In a preheated sauté pan,add olive oil to coat pan. Place turkey in thepan, add salt and pepper to taste and cookon both sides quickly until lightly browned.Spoon ¾ of the compound butter on eachturkey cutlet and bake until fully cooked.continued next page64WINE PAIRING Courtyard Riesling
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2013 Recipe BookContentsMUSHROOM DA
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MUSHROOM DAYMushroom Duxellefor Pas
Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
Page 20 and 21: VEGETABLE DAYTony’s Giambotte(Gra
Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
Page 24 and 25: VEGETABLE DAYcontinued from previou
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Page 30 and 31: WEIS DAYComfort Food Makeoverfeatur
Page 32 and 33: WEIS DAYWild Mushroom and &Gruyere
Page 34 and 35: WEIS DAYKettle StyleJambalayapresen
Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
Page 40 and 41: PORK DAYSautéed Medallions of Pork
Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
Page 50: PORK DAYBabunya’sPork Chop Milane
Page 55 and 56: BEEF & VEAL DAYcontinued from previ
Page 57 and 58: BEEF & VEAL DAYcontinued from previ
Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
Page 64 and 65: APPLE DAYFried AppleBread Puddingpr
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Page 72 and 73: Caramelized Brussel Sproutsand Appl
Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
Page 82: SpecialtyCrops Day
Page 85 and 86: SPECIALTY CROPS DAYFresh Pennsylvan
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Page 91 and 92: SUPPLEMENTAL RECIPEScontinued from
Page 93 and 94: SUPPLEMENTAL RECIPESBaked Apples wi
Page 95 and 96: SUPPLEMENTAL RECIPEScontinued from
Page 97: Notes
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A Taste of Pennsylvania Cookbook

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