My baby eating a baby sized apple from my father's backyard. |
I came back from a sudden 2 1/2 week emergency trip to Montreal to find my garden had dried out. I had to harvest all my tomatoes and then prune what was left of my poor plants. I cut all the flowering stems off my thyme (which I used for this recipe). But a trip to see my father and brother helped, in which I found apples and cherries ripening in the backyard, touched only by the birds and wildlife. Harvesting them was quite fulfilling, and eating them was even more fun, as I got to share it with my family.
The apples from my father's backyard are sweet and crispy. |
Nanking cherries, ripe for the picking. |
Nanking cherries, freshly picked! |
Braised Nanking Cherry and Apple braised pork shoulder
The basic ingredients. |
Salt and Pepper
Thyme (fresh chopped or dried), 2 tbsp
Salt (of your favourite variety), 2 tbsp
Pork Roast
Apples (peeled, cored and sliced), ~ 1 apple or ~3 small apples.
Nanking Cherries, (pitted or in a mesh bag or teabag), ~ 1 or 2 cups for braising
Onion (sliced), 1 medium
Potatoes, (about 7 baby potatoes, scrubbed or peeled - keep whole)
Water (enough to cover half the roast)
Cherry Cream Sauce
Stock from the braising, ~ 250 mL
~25 large cherries, pitted
Cream (whipping or heavy), ~ 200 - 250 mL
Side: "Poke-caprese salad"
5 Cherry Tomatoes
5 Cocktail bocconcini cheese balls
10 basil leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
Finished product! |
1. Combine salt and thyme in a bowl. Rub on all sides of the pork roast.
2. In a dutch oven, heat oil on medium-high heat, sear the outside of the pork roast on all sides.
3. Using the same pot, fry onions in butter
4. Add half the water.
5. Add the apples, onions, potatoes and cherries.
6. When the stock boils, set temp. to low heat.
7. Cover and cook for about 1 and 1/2 to 2 hours, until the pork roast is tender.
8. Reserve 1 cup of stock.
For the sauce:
1. In a saucepan, heat the reserved stock on medium-high heat.
2. Add pitted cherries, bring to boil, and then immediately lower the heat.
3. Simmer until syrupy, on low heat.
4. Add cream, and simmer until the sauce thickens, stirring constantly.
5. Season with salt and pepper to taste.
For the Poke-caprese Salad:
1. In a small jar, combine olive oil and vinegar. Shake to create a vinaigrette (emulsify!)
2. Cut all the tomatoes and bocconcini into halves.
3. Skewer the tomatoes and boccncini as shown, with a folded basil leaf between each half.
4. Season with salt and pepper.
5. Dress with vinaigrette.
4. Add half the water.
5. Add the apples, onions, potatoes and cherries.
6. When the stock boils, set temp. to low heat.
7. Cover and cook for about 1 and 1/2 to 2 hours, until the pork roast is tender.
8. Reserve 1 cup of stock.
For the sauce:
1. In a saucepan, heat the reserved stock on medium-high heat.
2. Add pitted cherries, bring to boil, and then immediately lower the heat.
3. Simmer until syrupy, on low heat.
4. Add cream, and simmer until the sauce thickens, stirring constantly.
5. Season with salt and pepper to taste.
For the Poke-caprese Salad:
1. In a small jar, combine olive oil and vinegar. Shake to create a vinaigrette (emulsify!)
2. Cut all the tomatoes and bocconcini into halves.
3. Skewer the tomatoes and boccncini as shown, with a folded basil leaf between each half.
4. Season with salt and pepper.
5. Dress with vinaigrette.