Need more practice on my quenelles but I was very happy with the flavors! Brown sugar, apple cider, apples, shallot, cayenne, touch of cinnamon, and Dijon mustard were used in the pan sauce.

  • skip0110@lemm.ee
    link
    fedilink
    English
    arrow-up
    4
    ·
    1 year ago

    Nice. It’s apple season and you’ve inspired me to pick up some pork this weekend to pair with my fresh apples.

    • LoneGansel@lemmy.worldOP
      link
      fedilink
      English
      arrow-up
      3
      ·
      1 year ago

      I appreciate that feedback. I think that when I do this again I will instead do a parsnip puree instead of the hash so that the texture isn’t so off putting.