It is probably not far from the truth to say that every cook in the Rochester area has a copy of Applehood and Motherpie in their kitchen. A production of the Junior League of Rochester, Applehood and Motherpie has been revised and updated several times since its first publication in 1981.
Western New York is known for its apple orchards. Many of the recipes in this book feature apples.
I have never been disappointed with any of its recipes. It is not uncommon to go to someone’s home for dinner, compliment them on the meal and have the hostess say it came from Applehood and Motherpie!
One nice feature with this one is the way it will stand like an easel. Simply open it up, bend the bottom half of the binder back and place it on your counter for easy reference as you prepare your recipe.
Here is a Roast Pork Loin with Apple Topping that is sure to please.
Serves 4 to 6
2 tablespoons flour
1 ½ teaspoons salt
1 teaspoon dry mustard
1 teaspoon caraway seeds
½ teaspoon sugar
¼ teaspoon black pepper
¼ teaspoon ground sage
4 to 5 pound pork loin roast
Topping:
1 ½ cups applesauce or minced apple
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon mace
¼ teaspoon salt
Mix together the flour, salt, mustard, caraway seeds, sugar, pepper, and sage.
Rub this over the surface of the pork.
Set fat side up in roasting pan. Bake for 1 ½ hours at 325.
Topping:
Mix ingredients for the topping and spread over roast. Bake one hour more, adding water to pan if necessary.
My mom got me a copy of this a couple years back, giving it about as much praise as you are here...
ReplyDeleteOoooh, apples! Since we received bags and bags of apples from my parents apple trees we have enjoyed apples in just about every way possible. What we couldn't use we canned as apple sauce or pie filling. :)
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