Love being on BT Toronto – if you missed the show I cooked along with my buddy Dina all things local with FoodLand Ontario. I featured Ontario Apples plus onions, garlic, carrots, and pork from, you guessed it – Ontario! Both of the recipes below are from FoodLand Ontario.
For more Ontario recipes click here.
Or click here to watch Dina and I cooking!
Apple Crisp with Cranberries and Honey
Simplicity is what makes this classic Ontario dessert so great. It’s easy to prepare and makes a comforting, delicious ending to any meal. If you like, serve with frozen vanilla yogurt. For ginger lovers, add the full amount.
- 8 Ontario Apples (about 3 lb/1.5 kg)
- 1 cup (250 mL) Ontario Cranberries, fresh or frozen
- Sprinkle of cinnamon, optional
- 1/2 cup (125 mL) all-purpose flour or whole wheat flour (I used whole wheat)
- 2 cups (500 mL) large-flake rolled oats
- 3/4 cup (175 mL) Ontario Honey, divided
- 2 to 4 tbsp (25 to 50 mL) finely minced crystallized ginger
- 2 tsp (10 mL) cinnamon
- 1/3 cup (75 mL) Melted butter or canola oil
Line 11- x 9-inch (2.5 L) baking dish with parchment paper or lightly grease with oil. Peel and core apples; slice into thin wedges into prepared pan. Sprinkle with cranberries. Drizzle with 1/4 cup (50 mL) honey. Sprinkle with cinnamon if desired.
In bowl, stir together flour, rolled oats, ginger (if using), and cinnamon. Using a fork mix in melted butter or oil and honey. Sprinkle over fruit.
Bake in 350°F (180°C) oven until bubbling around edges, topping is set and deep golden brown, about 1 hour. Check crisp after 45 minutes, if topping is becoming too dark, cover loosely with foil. Let stand for about 10 minutes before serving.
COUNTRY PORK RAGOUT WITH APPLES ‘N’ THYME
It’s a new year so a fresh taste is on the menu. Using Ontario Apples in this ragout adds new flavour to a traditional winter standby. Serves 8
2-1/2 lb (1.25 kg) Ontario Boneless Pork, such as shoulder, cut into 2-inch (5 cm) cubes
1/4 cup (60 mL) all-purpose flour or whole wheat flour
3 tbsp (45 mL) vegetable oil – I used canola oil
2 large Ontario Onions, coarsely chopped
3 garlic cloves, crushed
1 cup (250 mL) sparkling Ontario Apple Cider or Natural Apple Juice
2 cups (500 mL) chicken broth or bouillon – I used lower sodium
1 tsp (5 mL) dried leaf thyme
1/2 tsp (2 mL) dried rosemary
1/4 tsp (1 mL) each ground sage, salt and cayenne pepper
4 to 6 small Ontario Carrots, peeled, cut into bite-sized pieces
2-inch (5 cm) long
4 medium Ontario Apples (e.g. Spy)
Place about one-third of the pork in bowl or plastic bag; sprinkle with 2 tbsp (25 mL) of the flour. Toss or shake until evenly coated. In large deep saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook floured meat, turning often, until lightly browned. Remove to bowl or platter. Repeat with remaining meat, adding 1 tbsp (15 mL) oil if needed. Save any remaining flour.
Add onions and garlic to oil remaining in pan, adding another 1 tbsp (15 mL) oil if needed. Reduce heat to medium-low and cook, stirring often, until onions are translucent, about 5 minutes. Sprinkle with any remaining flour; increase heat to medium and cook, stirring, for about 1 minute. Add cider, stirring to remove any browned bits from pan bottom; cook, whisking frequently, for about 3 minutes or until thickened. Stir in broth, thyme, rosemary, sage, salt and cayenne.
Return pork and any accumulated juices to pan. Increase heat; cover and bring to boil.
Add carrots to boiling ragout. Decrease heat to low and simmer, covered, stirring often, for 30 minutes
Meanwhile, peel, core and slice, apples, into 1/3-inch (8 mm) wide wedges. Add to ragout and continue simmering, covered and stirring often, for 25 minutes just until pork is fork-tender and apples are “al dente”.
PROTEIN: 31 grams
FAT: 15 grams
CARBOHYDRATE: 22 grams
FIBRE: 2 grams