3 Course “” Meal

CYPRUS

1. STARTER

Chopped Salad with Toasted Walnuts, Blue Cheese and Pomegranate

Ingredients Pomegranate Vinaigrette: 1/4 cup pomegranate molasses 2 tablespoons red wine 1 heaping tablespoon Dijon mustard 1 tablespoon honey, or more to taste Salt Freshly ground black pepper 3/4 cup extra-virgin olive oil Salad: 6 apples (, , ) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice 2 cups baby spinach 2 heads endive, thinly sliced 1 cup toasted coarsely chopped walnuts 3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales) Salt Freshly ground black pepper For the vinaigrette:

Directions Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. For the salad: Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

2. MAIN DISH

Roast Pork Loin with Apples

Ingredients 2 tablespoons vegetable oil 1 (2-pound) boneless center cut pork loin, trimmed and tied Kosher salt and freshly ground black pepper 1 medium onion, thickly sliced 2 carrots, thickly sliced 2 stalks celery, thickly, sliced 3 cloves garlic, smashed 3 sprigs fresh thyme 3 sprigs fresh rosemary 4 tablespoons cold unsalted butter 2 apples, such as or Rome peeled, cored and cut into 8 slices 2 tablespoons apple vinegar 1 cup 2 tablespoons whole grain mustard

Directions Preheat the oven to 400 degrees F. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. ** Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

3. DESSERT

Amazing

Ingredients

1 package (8 ounces) cream cheese, softened PRALINE ICING:

2 cups , divided 1/2 cup packed brown sugar

4 eggs 1/4 cup butter, cubed

1 cup canola oil 2 tablespoons 2% milk

2 cups Flour 1/2 cup confectioners' sugar

2 teaspoons baking powder 1/2 teaspoon vanilla extract

2 teaspoons ground cinnamon 1/4 cup chopped pecans, toasted

1 teaspoon salt

1/4 teaspoon baking soda

2 cups chopped peeled tart apples

1 cup shredded carrots

1/2 cup chopped pecans

Directions

Preheat oven to 350°. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.

In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in apples, carrots and pecans.

Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.

Bake at for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.

In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. 4. DRINK WITH APPLE

Fall Classic

Ingredients

1/2 cup sugar

15 sprigs thyme

2 tablespoons apple brandy (such as or Laird's)

2 tablespoons bourbon

2 tablespoons fresh apple cider

1 tablespoon fresh lemon juice

1 dash of Angostura bitters

Dried or fresh apple slice

Directions

Bring sugar and 1/2 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Remove pan from heat; add thyme sprigs and let syrup cool completely (a clear thyme should come through). Discard thyme sprigs. (Leftover thyme simple syrup will keep indefinitely in the refrigerator.)

Fill a cocktail shaker with ice. Add 1 tablespoon thyme simple syrup, apple brandy, and next 4 ingredients. Shake cocktail vigorously 10-15 times and strain into a chilled Martini glass. Garnish with apple slice, if desired.