Sunday, November 29, 2009

Meadowvale Dinner

E and i headed over to my grandfather's farm (meadowvale) for dinner tonight with mom, dad, poppop, AJ, UG, AB, & B. we had a couple of drinks and played some wii. we had a lot of fun both playing and watching others play. ahh, wii truly brings people together ;)

AJ made a wonderful herb rubbed pork tenderloin. it had cumin, coriander, cinnamon, and cayenne and was cooked perfectly. i love mine still pink. unfortunately i forgot to take a pic of the pork. i do have some pics of the side dish - apple-filled acorn squash rings with curry butter. they were very good. just enough curry and the apples and currants gave the acorn squash wonderful flavor. together, the dishes tasted very fall and they complimented each other very well.

mom stirring the apples and onions

mmmm, it's looking good

AJ, brushing on the curry butter

ready to bake!

Apple-Filled Acorn Squash Rings with Curry Butter (adapted from epicurious)
(8 servings)

6 tablespoons butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple cider
1/2 cup dried currants
8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded

melt 1 tablespoon butter in heavy large skillet over medium heat. add onion and sauté until tender,
about 12 minutes. add 1 tablespoon curry powder; stir 1 minute. add apples, apple juice, and currants.
sauté until liquid evaporates, about 6 minutes. season filling to taste with salt and pepper.

preheat oven to 350°F. melt 5 tablespoons butter in small skillet over medium heat. add 1/2 tablespoon
curry powder; stir until fragrant, about 1 minute. transfer curry butter to bowl. brush 2 large rimmed
baking sheets with some curry butter. arrange squash in single layer on sheets. sprinkle with salt and
pepper. scoop filling into center of rings.

drizzle remaining curry butter over squash and filling (mostly on squash). cover with foil and bake squash rings until squash is tender when pierced, about 40 minutes. using spatula, transfer squash rings with filling to plates.

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