– Marne Parry PKKW92A
1 sm Onion, finely chopped
3 cl Garlic, minced
2 lg Tart green apples; peeled,
-cored and sliced
2 ts Each sugar and dry sage
1/4 ts Each white pepper and nutmeg
2 1/2 lb Boneless leg of pork or loin
– trimmed/cut into 1″ cubes
3 tb All purpose flour
1/2 c Dry white wine
Cornmeal-yogurt biscuits*
1 1/2 tb Cornstarch
1/3 c Whipping cream
Salt
Ina 3 quart or larger electrtic slow cooker, combine onion, garlic
and apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat
pork cubes with flour, then arrange over apple mixture. Pour in wine.
Cover and cook at low setting until prok is very tender (7-8+hrs).
When pork is almost done, prepare Cornmeal-Yogurt biscuits. While
biscuits are baking, mix cornstarch and cream in a small bowl; blend
into pork mixture. Increase cooker heat setting to high. Cover and
cook until sauce is hot and bubbly (10-15 more minutes). Season to
taste with salt. Arrange 6-8 biscuits around edge of pork mixture in
cooker. Serve remaining biscuits in a basket.
Cornmeal-Yogurt biscuts: In a large bowl,k stir together 1 1/2 c.
all-purpose flour, 1/2 c. yellow cornmeal, 1 tbsp. baking powder, 1
tsp sugar and 1/2 tsp. salt. Dice 1/3 cup cold butter or margarine;
with a pastry blender or 2 knives, cut butter into flour mixture
until mix resembles coarse crumbs. Add 3/4 cup plain nonfat yogurt;
stir just until mixture forms a sticky dough. Gather dough into a
ball and knead gently on a floured board; then roll or pat out about
1/2 inch thick. Using a floured 2 1/2″ cutter, cut dough into 12
rounds. Place about 1″ apart, on an ungreased baking sheet. Bake in
a 450 oven until golden brown, 10-12 minutes. Serve hot.
“Golden biscuits are a homey topping and a hearty accompaniment,
for this luscious stew. Complete the meal with white wine and steamed
green beans.”
Yields
6 Servings