20 | OutBoise Magazine | NEWS
OutBoise.com | Issue 4.2 | February 2015
Fresh in the Northwest
With it being Valentine’s Day this month, we figured it would be nice to bring you a nice, romantic meal
for you and your special someone to share. OutBoise’s recipe master, Jerry Nabarette-Stuart brings you two
great recipes this month that are sure to leave you satisfied.
Crockpot Honey Apple Pork Loin
Ingredients:
Pork loin, 2.5-3lbs
4 sliced golden delicious apples sliced
Approximately 4 Tablespoons of honey
2 Tablespoons of Cinnamon
Lay 2 sliced apples in the bottom of the Crockpot, sprinkle with
cinnamon.
Cut slits in the pork loin (approx. ½-inch to ¾-inch), drizzle some
honey in the slits, then place apple slices in the slits.
Place the pork loin into the crockpot and drizzle with the remainder of the honey. Place the rest of the apples on top; sprinkle the
whole thing with cinnamon.
Cook on low for 7 hours. For a deeper flavor you can also place the pork loin in a bag with honey and cinnamon and marinate
overnight.
Strawberry Delight
1 pkg of frozen patty shells (Or use your favorite dough, I used puff pastry
dough)
8-oz container of whipped cream cheese
3/4 C granulated sugar
2 TB lemon juice
1 tsp grated lemon rind
1 qt fresh strawberries (2 1-lb packages is enough)
Whipped cream is optional
1. Prepare patty shells according to pkg directions.
Combine cream cheese, sugar, lemon juice and rind; blend well. Line bottom
and sides of cooled patty shells with cheese mixture; then fill with fresh whole
berries.
Spoon glaze (recipe below) over berries and top with whipped cream, if desired. Refrigerate until serving time. Makes 6 servings.
Strawberry glaze:
C strawberries
1/2 C granulated sugar
TB cornstarch
In saucepan , mash berries with sugar and let stand for 30 minutes. Add cornstarch and cook until thick and clear. Strain and cool.