It’s that magical time of year, so here’s pumpkins, apples, and all things fall!
Originally posted October 2014.
Yesterday I went apple picking and picked out some pumpkins. Yes, I was THAT GIRL, walking around the orchard in a scarf and a chambray shirt, picking apples. Today I have more apples than you can shake a stick at. Hence, today’s Gratuitous Fall Cooking Blog: apples, pumpkins, and warm spices. Put on your riding boots and let’s embrace autumn!
Slow-Roasted Pork Loin with Apples, Carrots, and Onions
4-5 apples, skins on, chopped
1/2 a red onion, chopped
2 carrots, peeled and chopped
Pork Loin, about 3 lbs
Salt & pepper, to taste
Wine, enough to cover
1) In a crockpot or slow-cooker spread a layer of apples, onions, and carrots.
2) Lay the pork loin over the apples, onions, and carrots. Season with salt and pepper.
3) Pour wine over everything until mostly covered. I used Briolette Apple wine (shout out to my new gig) but you could use a Riesling or even beer in it’s place.
4) Slow cook at 200F 8-10 hours or until tender, serve over noodles, or with roasted potatoes.
Roasted Pumpkin Purée
Make your own puréed pumpkin and never buy canned again! The possibilities are endless!
2 pumpkins, I used one regular pie pumpkin and one Amish pie pumpkin
2) Cut the pumpkins into quarters and remove the stems. The stem on the Amish pumpkin popped off much more easily than the stem on the regular pumpkin.
3) Scoop out the seeds and gooey stuff and set aside. Toasted pumpkin seeds are yummy!
4) Place skin-side-down on an ungreased baking sheet. Bake for 45 mins.
5) Remove from oven and allow pumpkins to cool at least 10 mins until able to handle easily.
6) When cooled, remove flesh from skins and place in blender. Blend flesh until smooth. I added about 1/4 C of water to help it blend more smoothly.
7) Allow to cool at least 30 mins. Maybe be frozen or used immediately in place of canned pumpkin, such as in pumpkin pie. This recipe made enough pumpkin purée for 2 9-inch deep-dish pies. The equivalent of about 2 cans.