Apples & Pork

The growing and cultivating of apples originated in central Asia and China and it is hard to believe apples are not native to the United States.  The colonists brought apples to Americas in the 1600s and the first apple orchard was said to be near Boston.  In the 1900s Washington State began the development of a multi-billion industry fruit industry, with the apple being the leading fruit.
Commercially grown apples are picked before ripe and are held in a controlled atmosphere.  Freshly picked apples have their own waxing coating but most of it is removed during washing to remove residues.  To replace this wax the apples are sprayed with another natural wax to protect apples during shipment.  Because of this coating all apples should be washed prior to eating.
Apple varieties number in the thousands but only a few make it to U.S. markets, for snacking and baking.  The best time to buy apples are September through November, all other apples are flown in from out of state or have been kept in storage.  Select apples with smooth skins and free of bruises.  Store your apples in a dark, cool place for one month.  Any longer and the apple will become mealy, but are still edible.
Types of Apples
Red Delicious is America’s classic snacking apple, with deep red skin, and is great for salads.
Yellow Delicious is an all purpose snacking, baking, and salad apple.  The flesh stays white (without discoloring) longer than other apples.
Galas have pinkish-orange stripes over yellow skin.  Galas are used for salads and snacking and originated in New Zealand.
Fuji apples are amazingly flavorful variety from Japan. The flesh has a syrupy sweet flavor and holds its shape when baked.  Fujis are available October through August because they develop their flavor in cool weather.
Granny Smith apples are tart, juicy apples, perfect for pie making.
Braeburn apples are sweet tart, with a slightly spicy flavor.  This apple is very firm and is perfect for baking or snacking.  The color of a Braeburn varies from an orange, red, to yellow.
Honeycrisp apples were developed to grow in colder climates.  The skin is bright red and pale green skin with creamy flesh.  Honeycrisp stores well and is all purpose.
Rome apples are referred to as the ‘baker’s buddy’ and is used for baking or sauteing.
Many other varieties are available and I invite you to compare them all.  I have personally eaten over 3 pounds of various apples while writing this article!
Apples taste great in salads and taste great with many other foods: almonds, bacon, blackberries, blue cheese, brandy, caramel, celery, CHEESE, cinnamon, cloves, Cognac, coriander, cranberries, cream, currants, custard, dates, ginger, hazelnuts, honey, lemon, maple, nutmeg, nuts, oatmeal, oranges, pears, pralines, raisins, rosemary, rum, sugar, vanilla, and yogurt.  To keep apples from discoloring use 1 part lemon juice to 1 part water to coat the apples before using.
Apple Cloud Cake
Oil and flour for baking pan
8 egg whites
3 c. grated peeled apple (Fuji or Brae-burn)
2 T. lemon juice
½ c. sugar
1 ½ tsp. cinnamon
½ tsp. vanilla extract
1 ½ c. sifted cake flour
½ tsp. salt
½ c. chopped nuts of your choice
*Powdered sugar for dusting top of cake
Preheat oven to 350ºF.  Oil 9” baking pan and dust with flour.
Beat egg whites with an electric mixer on high until they form peaks.  In another bowl combine apples with remaining ingredients and mix well.  Use rubber spatula to fold egg whites into apple mixture.  Transfer to oiled and floured pan and bake 30 minutes, until toothpick comes out clean.  Cool before slicing.  Serve plain or dusted with powdered sugar.
Tart Baked Beans
2 extra large cans of your favorite baked beans
1 diced onion
2 T. minced garlic
½ c. white wine
2 T. oil
3 T. cider vinegar
3 medium apples peeled and diced (Granny Smith)
1 chopped vine ripened tomato
Saute over medium heat; onion, garlic, apples and tomato in oil for 8-10 minutes.  Stirring often add vinegar, and wine.  Cook for 5 minutes until the wine has cooked off.  Stir baked beans into sauteed vegetables, reduce heat to simmer.  Cover and cook 20 minutes.  Feel free to garnish casserole with cheddar, smoked cheese, or Swiss cheese.

Pork may be one of the world’s most versatile meats.  Pigs were the first among the domesticated animals because of their willingness to eat whatever is given to them and protection against predators.  In medieval times forest taxes were calculated by how many pigs were fed by the fruit, nuts, tubers, and mushrooms on the forest floor.  Pigs seem to be born for feasting; being around banquets since Roman times, and in China pork recipes date back 2,000 years.  Although the pig is taboo in many cultures the pig remains one of the most popular meats in the world.
Preserving pork usually includes salt which should be measured by weight instead of volume because precise amounts are needed for curing.  Black pepper and spices are also necessary for introducing incredible flavors to otherwise dull cuts of meats.  Enhanced pork is pumped with water, salt, and sodium phosphate.  Never use enhanced pork to make bacon or to brine a ham because the cut of meat has already been flavored.  Always use pork 3-4 days after purchasing or freeze for up to 2 months.  Thaw meat slowly in the fridge prior to cooking.
Pork should be pale pink to light red.  Never buy fresh pork that has purplish red coloring.  Avoid pork with dry edges or has dark spots.  Pork should never have a sticky feel or have a sour ammonia smell.  If you get the cut of meat home and the cut has a foul odor rinse briefly in cool tap water.  If the cut continues to have a foul smell return it to the store where purchased.  Under-cooked pork should never be served unless assured of your cut of meat.
There are several grades of pork: USDA prime select is the best quality, USDA choice is slightly less, and select is the lowest.  Anything lower than select is not usually sold retail.  Pork is also graded on a number system which refers to the leanness and fat content. USDA 1 is the highest and USDA 4 is the lowest.
Baked and Glazed Ham
1 16 lb. ham
Glaze: mix together and spoon over ham after partially cooked
3 c. apple cider
1 ½ c. orange marmalade or peach jam
½ tsp. ground cloves
½ c. brown sugar
¼ tsp ginger powder
Preheat oven to 325ºF.  Lay ham in sturdy roasting pan.  Roast ham in oven for 2 1/2 -3 hours or 10 minutes per pound.  Once internal temperature reaches 130º apply glaze.  Continue to cook for until internal temperature reads 140º, checking every 15 minutes.  Remove ham from oven and let rest before carving.
Asian Pork Cutlets
4 boneless pork chops
2 bunches of chopped green onions
1/3 c. soy sauce
¼ c. rice wine
2 T. sugar
½ c. peanut oil
1 tsp. Chinese 5 spice
1 tsp. ginger powder
1 tsp. minced ginger
Salt and pepper to taste
Cook cutlets over medium high heat with all ingredients for 2 minutes on each side or until pork is completely opaque in color.  Drain culets on paper towels.  To make oil into dipping sauce stir into ½ c. peanut butter, 1 T. sake, with ¼ c. each: Worcestershire, rice vinegar, and hot water.