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bunnyjadwigaLast sunday, I got a taste for pork with dried fruit. And there was this crockpot.
So I split a pork loin into 2 roasts, and put one in the crockpot with dried fruit and wine and all kinds of spice and some carrots... and it was good, but I didn't write down the recipe. On the other hand, on Tuesday I did something similar with Chicken Thighs and I *am* writing it down:
4 skinned and defatted chicken thighs, bone-in.
4 carrots, peeled and cut into coins
4 cloves of garlic, chopped up
about 8-10 rounds of dried apple, snipped up to 1" size
5-6 dried apricots, cut up small
4 dates, pits removed, chopped very small
about 1/4 cup of raisins
Liquid: equal parts prune juice* and white wine
1 very heaping tablespoon of jarred mincemeat mixture**
Onion Salt***
Shallot pepper ****
Cassia cinnamon, ginger, 1 blade mace,
Cook on high for 4 hours or until you remember to eat it.
*We got this prune juice for Beekman a while ago, but he wouldn't have anything do with it, and it's sitting in the fridge. Did you know prune juice is not made by juicing prune plums, but by water extraction of dried prunes (prune plums)?
** I got this at a discount place a while ago, and it is handy for certain types of cooking. I haven't made a pie with it, but we did make a chutney with it a while ago, which is why we have an open jar in the fridge.
*** we were out of onions
**** there was about a smidge left in our Penzey's container. time for a Penzey's order! Wee-HA!
We served this with the leftovers of a Millet-Quinoa dish (from Mollie Katzen's Vegetable Heaven) that is so quintessentially vegetarian-cuisine that you expect it to spontaneously manifest a garnish of alfalfa sprouts... we made a little much of it and it just doesn't go with everything.
So I split a pork loin into 2 roasts, and put one in the crockpot with dried fruit and wine and all kinds of spice and some carrots... and it was good, but I didn't write down the recipe. On the other hand, on Tuesday I did something similar with Chicken Thighs and I *am* writing it down:
4 skinned and defatted chicken thighs, bone-in.
4 carrots, peeled and cut into coins
4 cloves of garlic, chopped up
about 8-10 rounds of dried apple, snipped up to 1" size
5-6 dried apricots, cut up small
4 dates, pits removed, chopped very small
about 1/4 cup of raisins
Liquid: equal parts prune juice* and white wine
1 very heaping tablespoon of jarred mincemeat mixture**
Onion Salt***
Shallot pepper ****
Cassia cinnamon, ginger, 1 blade mace,
Cook on high for 4 hours or until you remember to eat it.
*We got this prune juice for Beekman a while ago, but he wouldn't have anything do with it, and it's sitting in the fridge. Did you know prune juice is not made by juicing prune plums, but by water extraction of dried prunes (prune plums)?
** I got this at a discount place a while ago, and it is handy for certain types of cooking. I haven't made a pie with it, but we did make a chutney with it a while ago, which is why we have an open jar in the fridge.
*** we were out of onions
**** there was about a smidge left in our Penzey's container. time for a Penzey's order! Wee-HA!
We served this with the leftovers of a Millet-Quinoa dish (from Mollie Katzen's Vegetable Heaven) that is so quintessentially vegetarian-cuisine that you expect it to spontaneously manifest a garnish of alfalfa sprouts... we made a little much of it and it just doesn't go with everything.
