- Ciderhouse Whiskey
- Fennel, Sunchoke, and Apple Salad
- Cheese Bread
- Winter Squash and Apple Soup
- Pork Loin with Apples, Cider, and Calvados
- Roasted Potatoes
- French Apple Tart
- Vanilla Ice Cream
Making a beautiful French apple tart is easier than you might think. It all comes down to a simple slicing technique-follow the step-by-step instructions in our gallery »
Cube up some rye bread and toast with olive oil on a skillet for croutons to garnish the squash and apple soup.
Calvados, an apple brandy distilled from cider, hails from France's Normandy region. For more on the delicious amber spirit see our article »
Got leftovers? Make sandwiches with the cheese bread and pork loin for an easy, satisfying lunch the next day.
RECIPE: Pork Loin with Apples, Cider, and Calvados
Inspired by Norman cuisine, we married a hearty pork loin with apples and the classic beverages of the Calvados region of Normandy, France-hard cider and calvados. (If you don't have any on hand, you can substitute regular brandy.)
SERVES 4 to 6
1 (4½-lb.) pork loin roast, trimmed
1 tbsp. flour
Salt and freshly ground black pepper
2 tsp. finely chopped rosemary
4 tbsp. butter
3 medium onions, chopped
2 cloves garlic, chopped
4 stalks rosemary (optional)
5 baking apples, cored and quartered
½ cup hard cider
¼ cup good-quality calvados or other brandy
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1. Preheat oven to 325°. Tie pork loin every 2" with kitchen twine so that it holds a "round" shape. In a small bowl, mix together flour, salt and pepper to taste, and chopped rosemary. Rub the flour mixture all over the pork loin, coating evenly and well.
2. Heat 2 tbsp. butter in a large heavy skillet and sear meat over high heat, turning often, until browned on all sides. Transfer with pan juices to a large baking pan. Scatter onions and garlic around the roast. Cut up remaining butter and distribute evenly atop onions. Add rosemary stalks (if used) to pan. Cover with foil and place in oven.
3. Cook for 45 minutes, then add apples and hard cider to pan. Baste everything with the pan juices. Re-cover and cook for 30 minutes more. Raise oven temperature to 400°, remove foil, baste, and cook for another 15 minutes.
4. Place roast on a cutting board, remove string, and allow to rest for 10 minutes before slicing. Meanwhile, transfer onions and apples to a platter. On top of the stove, reduce pan juices by half. Warm calvados, add to the pan juices, and flame. (Keep a pan lid nearby, in case it flares up.) Simmer sauce while you slice the pork loin. Arrange meat over apples and onions and serve with the sauce.
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RECIPE: Fennel, Sunchoke, and Apple Salad
½ cup extra-virgin olive oil
2 tbsp. rice vinegar
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh chives
2 tbsp. chopped fennel fronds
Kosher salt and freshly ground pepper to taste
8 radishes, trimmed and very thinly sliced
6 sunchokes, peeled and very thinly sliced
2 gala or fuji apples, cored and very thinly sliced
2 fennel bulbs, trimmed, cored, and very thinly sliced
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1. In a bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make a smooth vinaigrette. Season vinaigrette with salt and pepper to taste.
2. Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for at least 30 minutes or up to 1 day, to allow the flavors to come together. Season with salt and pepper before serving.
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