Mid Week Treats

It's too bad we get cheated out of a long weekend this year with Canada Day falling on a Wednesday.
It is still nice to have a vacation day and enjoy a leisurely brunch, a real treat in the middle of the work week.

We recently had brunch at my in-laws. They served this wonderful dish that they have been making for years. It was so memorable I decided to recreate it at home.
You could substitute the apples with pears, peaches or plums.

Served alongside warm pancakes this brunch will be the perfect start to your day off.

Happy Canada Day!

Caramelized Apples and Sausages

• 1 package of breakfast sausages
• 3 apples cored peeled and sliced
• 1/2 cup each of brown sugar and maple syrup
  
• 1 tsp of cinnamon

In a frying pan cook the sausages until golden and done in the centre.
Remove and set aside.
Slice sausages in half if too long.
Add the remaining ingredients to pan.
Cook over low heat until sauce begins to thicken.
Return sausages to pan and cook on low for about 10 to 15 minutes until sauce has caramelized and apples are soft and golden.

Serve alongside warm pancakes.


Cheers!

Cheap Skate

The busy summer entertaining season is here at last!
This can also be an expensive time of year with vacations, weddings and gatherings.
Pork is one of the cheapest and easiest things to prepare for a crowd, It literally cooks on its own unattended and is extremely versatile.

Here are two pork recipes that can be assembled in under 10 minutes.
The first one is a long slow cooking pork picnic shoulder roast.
This cut of pork is one of the cheapest deals around and tastes just like very expensive smoked pork chops. We couldn't tell the difference.
The brown sugar glaze creates a sweet contrast to the smoky flavor of the pork.

The second is a pork tenderloin dish made with a jar of black olive tapenade. It looks and tastes like bistro fare.

You can entertain in style without breaking the bank and nobody will ever guess how little you spent on these two fabulous dishes.


Happy Summer!

Picnic Pork Shoulder with a Brown Sugar Mustard Glaze

• 1 cup of brown sugar
• 2 tsp Dijon mustard
• salt and pepper
• 1 6 to 8 pound picnic pork shoulder

Combine the first 3 ingredients in a bowl. Set aside

Place roast in a shallow pan and place in a oven or barbecue set at 225 F. Cook for 3 hours.
Spread the glaze over the roast and cook for a further 2 hours.

Slice and serve.

Wine Suggestion: White Zinfandel

Pork Tenderloin Provencal

• 1 jar of black olive and fig tapenade
• 1 tbs fresh basil
• 1 tsp olive oil
• 1 tsp brown sugar
• 2 pork tenderloins
  

In a bowl combine the first 4 ingredients. Place tenderloins in a shallow roasting pan if using the oven, and then spread over the pork tenderloins.

Place pan in the oven or place tenderloins on a preheated barbecue set at 325F.
Cook for one hour or until internal temperature reaches 160F.

Slice and serve.

Wine Suggestion: Malbec


Cheers!