Autumn Suppers: Comfort Food Recipes for Chilly Evenings

When the temperatures dip, turn up the heat in the kitchen. Here are 4 healthy comfort food recipes, each featuring fall’s favourite fruit – apples – as the star attraction.

Roast Pork Tenderloin with Cider Sauce

Served with Potato Apple Gratin, this Roast Pork Tenderloin is the perfect comfort meal for fall.In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.

Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.

Biryani-Style Chicken with Apples and Raisins

If desired, serve this Biryani-Style Chicken with plain yogurt stirred with chopped fresh mint.Soak the rice in warm water, then wash in cold until the water runs clear.Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.

Maple Apple Baked Beans

These Maple Apple Baked Beans feature fall’s favourite fruit, apples.This is an old French-Canadian recipe. We use pure maple syrup, but it’s the apple slices that make this my favorite recipe for baked beans. Place beans in a soup kettle or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid. Return beans to the pan; add 10 cups water. Bring to a boil Reduce heat; cover and simmer for 30 minutes. Drain, reserving 1/2 cup liquid.

Braised Red Cabbage with Apples and Sausage

Choucroute garnie is a classic of Alsatian cuisine and is particularly suited to long winter nights. The long-simmered dish featuring endless pork products becomes less appealing, however, when the sun begins showing its face again. But produce availability can take a little while to catch up, and the Parisian markets still abound with wintry produce like cabbage and apples.

This lighter, quicker version of choucroute garnie is perfect for the transition from winter to spring. It makes good use of the available fresh produce and doesn’t rely so heavily on piles of meat, but delivers a satisfying dinner nonetheless, hearty enough to take the edge off the chilly nights. Complete the meal with crusty bread or steamed new potatoes.

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