This year I am welcoming the new season by co-hosting a creative retreat with Caitlin Davis of Tides Inn Market in Colonial Beach, Virginia. Winterberry Farm, an 18th-century farmhouse will be the setting for this leisurely afternoon. We will be making rosemary apple pies, learning how to make the very best, flakiest pie crusts, making modern apple crafts, and enjoying a lovely styled dinner in the garden. Oh, and tasting a range of local hard ciders!
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Yesterday I shared a few recipes with viewers of Virginia This Morning featuring fresh apples. Here is the video clip and the recipes are below. I hope you enjoy making them as much as I do.
This recipe seems too simple, but it delivers a big boost of crisp fall flavor.
2 cups loosely packed finely shredded cabbage
1 medium honey crisp apple, thinly sliced
1/3 cup apple cider vinegar
Juice from half a lemon
1 Tbsp. olive or canola oil
Generous pinch of salt and black pepper
Combine all the ingredients and toss to completely coat the cabbage and salad. Let sit for 15 to 20 minutes to allow the dressing to soak into the cabbage and apple.
This salsa is great served on tacos with pulled pork for a spin on the classic combo of pork and apples. (A pulled pork recipe is below). It is also good with grilled chicken or just with scoop-style tortilla chips.
1 1/2 cups diced apples
1/3 cup diced onion
Juice from half a lime
1/4 cup chopped fresh cilantro or 1/2 tsp. dried ground cumin
1 rounded Tbsp. chopped jalapeño
Salt and pepper
Combine all ingredients in a bowl and allow to sit for 30 minutes to allow the flavors to meld. Serve with pulled pork or chicken tacos, or with scoop-style tortilla strips.
Slow-Cooker Pulled Pork for Tacos
The measurements and timing for this can be adjusted for different pulled pork dishes. For example for pulled-pork sandwiches, use a little garlic powder, salt and pepper to season the pork and broth in place of the apple cider. Cook as directed below and serve with your favorite BBQ sauce.
1 3-lb. pork shoulder roast
1 tsp. salt
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 onion, sliced
1 lime, halved
1 cup apple cider
Trim any excess fat from the roast, if desired. Combine the spices in a small bowl and then sprinkle all over the roast. Sprinkle the onion in the bottom of a 5-quart slow cooker to create a bed for the pork. Place the pork on top of the onion, squeeze the lime over the roast and add to the slow cooker. Pour the apple cider around the roast. Cook on high for 6 hours or 8 hours on low. The pork should be tender enough to easily pull apart with forks. If needed, cook longer. Remove the pork from the slow cooker and cook slightly. Pull apart using two forks or chop. Drizzle a little of the pan juices over the pork and serve in tacos with the apple salsa, above.