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Oct 7, 2009 11:18 am US/Eastern
Rania's Recipes: Pork Medallions, Apple Pie
PITTSBURGH (KDKA) ―
Rania Harris stopped by Pittsburgh Today Live Wednesday to show off recipes for pork medallions and Brandy Apple Pie for you to try in your own home.
Medallions of Pork with Calvados
Apple Brandy Pie
Medallions of Pork with Calvados
6 - 2 ounces medallions of pork
Butter for sautéing the pork
Flour for dredging the pork
Sea salt and fresh cracked black pepper to taste
2 shallots - chopped
¼ cup Calvados (apple jack brandy)
1 large granny smith apple
1 cup heavy cream
½ cup chicken stock
Fresh sage leaves for garnishing the plate
Directions:
For the pork:
Pound the pork medallions to nape (to tenderize meat) dredge in flour and season with salt and pepper. Sauté in butter lightly - remove from pan and keep warm.
In the same pan, using drippings from the pork, sauté the chopped shallots, until translucent. Pour in calvados, away from fire to prevent flaming. Put back on burner and reduce to half. Add cream and stock and reduce until thickened and coats the back of a spoon.
For the apples:
Peel, core and slice into 16 slices. In a pot of water with a little lemon juice, cook the apples gently for a few minutes to soften. Drain apple slices well. Add the cooked apples to the thickened Calvados sauce and heat gently.
For service: Place three medallions of pork on each serving plate. Top with warm sauce and apples. Garnish with fresh sage leaves
Serves: 2
Apple Brandy Pie
8 Granny Smith apples, peeled, cored and sliced
The juice of one large lemon
2 tablespoons calvados
½ cup raisins, boiled in water for 10 minutes
1 cup granulated sugar
¼ cup brown sugar
2 tablespoons cornstarch
1 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 teaspoon cinnamon
¾ cup chopped pecans
Pie crust for a 10-inch double crust pie
1 egg beaten with 1 teaspoon water (for egg wash glaze)
2 tablespoons granulated sugar
Directions:
Preheat oven to 450 degrees
in a large bowl mix all of the filling ingredients together until moist. Let stand for 10 minutes.
Roll out one piece of the pie dough to fit a 10-inch glass pie pan - allowing the excess to hang over the edges.
Fill pie shell with the apple filling and top the filling with the second piece of rolled out pie dough. Turn and crimp the edges - sealing the filling in the shell. Vent the top piece of dough with a knife to allow the steam to escape while the pie is baking. Brush the top crust with the egg glaze and sprinkle the crust with granulated sugar.
Place the pie on the center rack of the oven and immediately reduce the heat to 350 degrees. Bake until the apples are tender, the juices are bubbly, and the crust is golden brown - about 1 hour. Let the pie cool on a rack before serving just slightly warm or at room temperature.
Serves: 8
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