2 tbsp (30 ml) butter 12 fresh sage leaves 1 cup (250 ml) Strongbow Original Dry Cider 1 tbsp (15 ml) Dijon mustard

1 Place pork chops on a clean cutting board and sprinkle with salt and pepper to season. Tightly wrap 1 to 2 slices of prosciutto around each chop. Press down on prosciutto to make it stick to pork. 2 In a cast iron skillet, heat oil over medium heat. Add pork chops, shallots and garlic. Cook, stirring occasionally and checking pork to make sure it doesn’t burn, until chops are well browned, about 3 to 4 minutes. Flip pork over and cook for an additional 2 to 3 minutes. Transfer to a plate and set aside. 3 Add an additional tablespoon of oil to skillet, if needed, along with apple wedges, rosemary and thyme. Let apples sauté along with aromatics until they are lightly caramelized but still have some texture, about 4 to 6 minutes. Remove apples and place on plate alongside pork. 4 In the same cast iron skillet, still over medium heat, add butter and sage. Cook, stirring occasionally, until butter is browned and sage is crisp, about 2 minutes. Remove sage from skillet and add to plate along with pork. 5 Add cider and Dijon mustard to skillet. Bring to a hard simmer over medium-high heat, whisking often, and let sauce simmer until reduced by about half, about 5 minutes. Add apples and pork back into skillet and allow to simmer in sauce for 1 minute. 6 To serve, divide pork and apple wedges between serving plates. Drizzle with pan sauce and top with fried sage. Enjoy. Serves 4 PAIRS WITH 7 DEADLY ZINS LODI OLD VINE ZINFANDEL USA $25.49 337402 INGREDIENT IN STRONGBOW ORIGINAL DRY CIDER United Kingdom $13.79 622282 4 × 500 ml

2 tsp (10 ml) finely grated orange zest 1 × 10 oz (300 g) wheel brie 2 oranges, zest and fruit 3 to 4 cups (750 ml to 1 L) mixed greens 1 tbsp (15 ml) good-quality extra-virgin olive oil, plus more for drizzling if desired 1 Preheat oven to 400 F (200 C). Line a large baking

sheet with parchment paper and set aside. 2 In a small bowl, whisk together egg and water to create an egg wash. Set aside. 3 On a floured work surface, roll out puff pastry to a rectangle roughly 3½ × 5½-in (9 × 14 cm). Cut into 6 rectangles (don’t worry if they’re not perfect). 4 Using prepared baking sheet, drizzle honey on parchment paper in 6 dots and spread with the back of a spoon into a rectangle a little smaller than puff pastry. Sprinkle with salt, pepper and thyme leaves. 5 Thinly slice beets and shingle over honey, taking care to place beets so they will be covered by the puff pastry rectangles. Sprinkle orange zest over beets. Slice brie and place a couple slices on each beet pile. Place a rectangle of puff pastry on top of each beet pile and let edges of puff pastry rest on parchment paper. Either press edges of puff pastry onto parchment paper or crimp with tines of a fork to gently seal edges.

UPSIDE-DOWN BEET TART SERVED WITH ORANGES & GREENS 1 large egg 1 tbsp (15 ml) water

1 × 14 oz (398 g) package puff pastry ¼ cup (60 ml) liquid clover honey kosher salt and freshly ground black pepper, to taste 1½ tsp (7.5 ml) fresh thyme leaves 1 × 8 oz (225 g) package ready-steamed beets, drained and patted dry with paper towel

6 Brush tops of puff pastry with egg wash and bake until deep golden brown and puffed, 15 to 20 minutes. Let tarts sit on baking sheet for 10 minutes.



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