My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 11, 2010

Party Apples

I just have to have apples with pork. It really doesn't matter if it's chops or roast, I just need apples. If you have those nice healthy Park Pork Chops, you have to have something a little bit bad, like butter and brown sugar.

Party Apples
4-6 servings
print recipe

6 Granny Smith apples
1/4 pound (1 stick) unsalted butter, divided
1/2 cup packed dark brown sugar
1/2 cup cognac

Core, peel, and slice the apples. In a large frying pan or Dutch oven, melt 4 tablespoons of the butter and add the apple slices. Over medium-low heat, cook and stir the apples until they begin to soften, about 5 to 10 minutes. Remove them to a bowl. Melt the remaining butter in the pan and add the brown sugar. Over medium-low heat, stir until the sugar dissolves.

Remove the pan from the heat. Add the cognac to the butter mixture, stir it in, and heat this mixture over medium heat until it begins to boil. Boil for 4 minutes, stirring constantly.

Return the apples to the pan, place the pan over medium heat, and stir occasionally until the apples are hot. Either serve immediately or cool and briefly reheat at serving time.

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