A Taste of Pennsylvania Cookbook

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APPLE DAYcontinued from previous pageAdd the sliced onion, apples and sauté untilcaramelized, about 10 minutes. Season totaste with salt and pepper and set asideto cool.Sauté guanciale in a small sauté pan overmedium heat until crispy, about 5 minutes.Using a slotted spoon, remove the guancialefrom the pan and place it on a plate linedwith paper towels. Set aside to cool.Mix the cooked guanciale with the porkbelly, pork sausage, and foie gras in alarge bowl until well combined. Add thetoasted nuts and fennel seeds, sautéedmushrooms, caramelized onions apples,parsley, chopped onion, sage, androsemary; mix well until well combined.Add the cheese, wine, Calvados, and eggwhites and mix until well incorporated.Season to taste with salt & pepper.Roasting PigPreheat the oven to 425˚F. Pack thestuffing in the cavity of the pig. Using alacing needle, sew the openings of the pigtogether. Rub the entire pig with olive oiland wrap the ears and the tail in aluminumfoil. Spread the onions, carrots, and celeryevenly in a roasting pan. Place the pig,belly side down, on top of the vegetables.Roast for 45 minutes and then reduce theoven temperature to 375˚F. Continue toroast until a thermometer inserted into themiddle of the pig reads 155–160˚F, about1 hour and 15 minutes more. Let rest for30 minutes before serving.1 cup thinly sliced yellowonion10 oz. guanciale (hog cheekbacon), finely diced2 1 ⁄2 lb. ground pork belly22 oz. pork sausage2 lb. apples (any kind),peeled and diced15 oz. foie gras(can substitute pork liver)¾ cup fresh parsley, chopped1⁄4 cup yellow onion, chopped1⁄4 fresh sage, chopped1 Tbsp. fresh rosemary,chopped1 1 ⁄2 cups grated cheese¾ cup dry white wine1⁄4 cup Calvados2 large egg whites3 Tbsp. salt1 Tbsp. freshly ground blackpeppercontinued next page67
APPLE DAYcontinued from previous pageServingUsing an electric serrated knife, slice thestuffed pig vertically into 1-inch-thickslices, beginning behind the shoulder, andserve immediately with Caramelized BrusselSprouts and Apples and Apple CaramelSwirl Ice Cream (recipes follow).68
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2013 Recipe BookContentsMUSHROOM DA
Page 6 and 7:
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
Page 26 and 27: VEGETABLE DAYcontinued from previou
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
Page 66 and 67: APPLE DAYcontinued from previous pa
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
Page 87: SPECIALTY CROPS DAYcontinued from p
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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