Issues → September/October 2007 → Food →
October Menu: Bavarian Apple Tart
Apples and pork chops for a fall meal
Bright Red Soup
Soups, Stews, Chowders Recipes
Yield: Serves 6
A light, tangy soup from the autumn garden.
- 6 small beets, cooked and diced (canned beets may be used)
- 1/2 cup of the water in which they were cooked
- 2 large ripe tomatoes, skinned, seeded, and diced
- 2 cups beef stock
- 2 teaspoons onion juice
- juice of half a lemon
- 1 cup red wine, port or Bordeaux
- salt to taste
- 3 cloves
- 6 peppercorns
Simmer these ingredients together until they are well blended. Then serve very hot, topped with cold sour cream and a green herb-parsley or chives.
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Apple-Almond Salad
Salads Recipes | Fruit Recipes
Yield: 8 servings
We thought this light, refreshing salad made a terrific accompaniment for pork. Cortland apples hold their color best in the salad, but any tart, firm variety will do.
- 1/4 cup salad oil
- 2 tablespoons white sugar
- 2 tablespoons malt or cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon almond extract
- 6 cups torn mixed greens
- 3 medium-size apples, cut into wedges
- 1 cup thinly sliced celery
- 2 tablespoons sliced scallions
- 1/3 cup slivered almonds, toasted
In a screw-top jar, combine the oil, sugar, vinegar, salt, and almond extract. Cover the jar and shake well until the sugar and salt are dissolved. Chill in the refrigerator for several hours.
Just before serving, combine the greens, apple wedges, celery, and scallions in a salad bowl. Sprinkle with the almonds. Pour the dressing over the salad and toss. Serve immediately.
Reviews by Readers
This little delight would rival any salad at the Waldorf Astoria in New York City. It is perfect to serve outside during the warm New England summer evenings! – Reviewed by Rick Richardson
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