Page 16
October 28, 2015
F OOD
Ciabatta French Toast with Warm Apple Maple Syrup
Moist yet crusty bread and nutty Gruyère cheese set this
French toast recipe apart from more traditional varieties.
A vegetable peeler works great for getting thin slices
out of the cheese. For the apples, Rome or Fuji varieties
would also work.
Showdogs is a full service salon. We do
baths, all over hair cuts, tooth brushing,
nail trims, soft claws, flea treatments, mud
baths, and ear cleaning. We also have health
care and grooming products to keep your
pet clean in between visits.
Show Dogs Grooming Salon & Boutique
926 N. Lombard
Portland, OR 97217
503-283-1177
Tuesday-Saturday 9am-7pm
Monday 10am-4pm
Yo dawg is gonna look like a show dawg
and your kitty will be pretty.
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
1/4 cup apple cider
1 teaspoon cornstarch
2 teaspoons butter
2 tablespoons finely chopped shallots
2 cups sliced McIntosh apples
1/4 cup maple syrup
6 (2-ounce) slices ciabatta bread
3 ounces Gruyère cheese, cut into thin slices
1/2 cup fat-free milk
1/3 cup low-fat buttermilk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 large egg and 1 large egg white
4 teaspoons butter, divided
3 tablespoons chopped pecans, toasted
Preparation:
1. Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons butter in a large
nonstick skillet over medium heat. Add shallots to pan; cook 1 minute, stirring frequently. Add the cider
mixture, apples, and syrup to pan. Bring to a boil, stirring frequently. Reduce heat to low; cook 3 minutes or
until apples begin to soften, stirring occasionally. Set aside, and keep warm.
2. Cut a horizontal slit through bottom crust of each bread slice to form a pocket; stuff 1/2 ounce cheese
evenly into each pocket. Combine fat-free milk, buttermilk, and next 5 ingredients (through egg white) in a
shallow dish, stirring well with a whisk. Working with 1 stuffed bread slice at a time, place bread slice into
milk mixture, turning gently to coat both sides.
3. Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons butter in pan. Add 3 coated bread
slices to pan, and cook for 2 minutes on each side or until lightly browned. Repeat procedure with remaining
2 teaspoons butter and remaining 3 coated bread slices.
4. Place 1 French toast slice onto each of 6 plates; top each serving with about 3 tablespoons sauce and 1
1/2 teaspoons pecans.
Apple and Rosemary Pork Roulade
The scent of fall will overtake your kitchen while this pork roulade
bakes in the oven. It looks a little fancy but, trust us, it’s much easier
than it looks.
Ingredients:
• 1 teaspoon olive oil
• 3/4 cup prechopped onion
• 3/4 cup chopped Fuji apple
• 2 teaspoons minced fresh
garlic
• 1 tablespoon cider vinegar
• 1 teaspoon chopped fresh
rosemary
• 1 (1-pound) pork tenderloin,
trimmed
• 1/2 teaspoon kosher salt,
divided
• 1/4 teaspoon freshly ground
black pepper
• Cooking spray
• 1/3 cup no-salt-added chicken
stock (such as Swanson)
• 3 tablespoons unfiltered apple
cider
• 1 teaspoon Dijon mustard
Preparation:
1. Preheat oven to 425°.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl
to coat. Add onion, apple, and garlic; sauté 5 minutes or until tender.
Add vinegar and rosemary; cook 1 minute. Place apple mixture in a
small bowl. Wipe pan clean.
3. Slice pork lengthwise, cutting to, but not through, other side.
Open halves, laying pork flat. Starting from the center, slice each half
lengthwise, cutting to, but not through, other side; open so pork is flat.
Place plastic wrap over pork; pound to an even thickness using a meat
mallet or small heavy skillet. Sprinkle evenly with 3/8 teaspoon salt
and pepper. Spread apple mixture on pork. Roll up, jelly-roll fashion.
4. Return pan to medium-high heat. Coat pan with cooking spray.
Add pork, seam side down; cook 4 minutes or until browned, carefully
turning occasionally. Place pan in oven. Bake at 425° for 15 minutes or
until a thermometer inserted in the center registers 145°. Remove pork
from pan; let stand 5 minutes before slicing.
5. Return pan to medium-high heat; add stock, cider, mustard, and
remaining 1/8 teaspoon salt, stirring with a whisk. Bring to a boil; cook
2 minutes. Serve over pork.