14/107: roast pork, gravy, apple sauce, cheesecake

The dinner party. The potluck. One is my idea of a mainstay of adulthood and the other is a university custom, most certainly. As much as the potluck is very nice economically and diverse in its food offerings, I yearn for the days when I can throw a proper dinner party complete with courses, appertifs, digestifs, lots of wine, and most certainly dessert. I think it may be a while before this is a reality simply because upon devising the dinner party/potluck fusion that we held at our apartment this past weekend, everyone insisted on bringing a course. For better or for worse, the student lifestyle constitutes a constant awareness of money and for now, people are uncomfortable with someone feeding them a full meal entirely.

Despite the fact that everyone brought something to contribute to the meal, I took the opportunity to knock of whole bunch of items off from Jamie’s Revolution. The book has a wonderful roast chapter so I chose to roast pork with corresponding gravy and homemade applesauce to accompany it. For dessert I made a cheesecake using a slightly strange method where you eliminate the egg and rather than baking the cheesecake, you just chill it. It was delicious thanks to some lemon and orange zest but I would much prefer to make cheesecake with a more traditional method next time…just a preference.

By far the most outstanding dish from the night was surprisingly the apple sauce meant to accompany the pork. Something about the spices used was perfect for a sauce with a savory dish.

RECIPE FOR APPLESAUCE from Jamie’s Food Revolution

3 good eating apples like Macintosh

1/2 an orange

a pat of butter

1/4 cup sugar

1/4 tsp ground cinnamon

1/4 of a nutmeg (grated)

1/4 tsp ground cloves

Peel and core your apples and chop them into roughly 1 inch pieces. Zest your orange half over a small saucepan and squeeze in the juice. Add the butter, sugar, and ground cinnamon. Grate over the nutmeg and the ground cloves. Put the pan over low heat and let the butter gently melt. Stir until the butter looks all foamy, then stir in all your apple pieces. Place a lid on the pan and cook for 20 to 25 minutes on a medium to low heat, stirring occasionally until you have a soft, chunky sauce. At this point, taste and add a bit more sugar if you think it needs it. Serve the applesauce warm or cold.

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