IN THE KITCHEN WITH MIKE DALEY:

California Walnut, Apple, Goat Cheese Stuffed Pork Loin with Maple-Balsamic Glaze

Serves 8

Ingredients

2 pounds boneless pork loin

1 medium onion, diced

1 large Granny Smith apple, diced

1 tablespoon olive oil

2 cups California walnuts

1/4 cup molasses

2 teaspoons salt

3/4 teaspoon pepper

1/4 cup fresh parsley, chopped

6-ounces goat cheese

1 1/2 cups balsamic vinegar

1/2 cup maple syrup

Directions

Prepare the pork loin by butterflying it: cut a slit from one end of the loin to the other coming to within 1-inch of the other side. The slit shouldbe made half way between the top and bottom of the loin. When the cut ismade, open the loin up like a book and it will be ready to be stuffed. Your butcher can do this for you if desired.

To prepare the stuffing, saute the onion and apple in the olive oil overmedium heat until tender, about 4 minutes. When tender add the walnuts, molasses, salt, pepper and parsley and cook for 5 minutes more, stirringoccasionally. Remove from heat; stir in the goat cheese, mixing well, and allow to cool.

To stuff the loin, make sure it is open with middle exposed. Place thestuffing evenly from one end of the loin to the other. Close the loinkeeping as much of the stuffing inside the loin as possible. Tie the loin up every 2 inches to secure the stuffing.

Roast the loin by placing it on a rack in a roasting pan; roast uncovered for about 45 minutes to an hour at 375º F, or until a meat thermometer reads 145º F. Allow to rest 15 minutes covered with aluminum foil.

While the pork is cooking, prepare the glaze by placing the vinegar and the syrup in a saucepot. Boil until it has reduced to a thick glaze consistency.

There should be about 1/2 cup remaining.

To serve, slice pork into 1-inch thick slices and spoon the glaze over top.

Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc

1 (4 to 5 pound) pumpkin
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 Granny Smith apples, peeled and cubed
1 teaspoon celery seed
1 teaspoon fennel seed
2 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
2 pounds ground turkey sausage
1 cup Sauvignon Blanc wine
1 cup heavy cream
1 (16-ounce) package cornbread stuffing
3 cups chicken broth
2 eggs, beaten

Preheat oven to 350 degrees F.

Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting rack set inside a pan; bake for 15 minutes.

In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, apples, celery seed, and fennel seed. Sprinkle in orange zest and 2 tablespoons each parsley and sage.

Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes.

Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol.

Stir in the cream, check seasoning.

Scrape the sausage mixture into a large bowl and fold in the cornbread.

Gradually blend in the eggs and chicken broth, until the stuffing is evenly
moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid.

Honeyed Apple-Cabbage Slaw

1/4 cup mayonnaise, plus 2 tablespoons
1/4 cup sour cream
1 tablespoon thyme honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups shredded green cabbage (about 1/2 head cabbage)
2 Granny Smith apples, cored and cut into matchsticks
1 large carrot, peeled and shredded
1 Belgian endive, cored and cut crosswise into 1/2-inch thick slices
1/2 cup very thinly sliced yellow onion, preferably sweet onion, such as
Maui or Walla Walla
1/4 cup minced fresh parsley

In a bowl, combine the mayonnaise, sour cream, honey, vinegar, salt, and
pepper, and whisk well. Set aside.

In a large bowl, combine green cabbage, apples, carrot, endive, onion and parsley. Toss with the dressing until evenly coated. Place in the refrigerator, covered, to chill slightly before serving.

Posted by Orrin Judd at October 4, 2006 10:38 PM