· 1 small Onion, finely chopped
· 3 cloves Garlic, minced
· 2 large Tart green apples; peeled, cored and sliced
· 2 teaspoons Each sugar and dry sage
· 1/4 teaspoon Each white pepper and nutmeg
· 2 1/2 pounds Boneless leg of pork or loin, trimmed/cut into 1" chunks
· 3 tablespoons All purpose flour
· 1/2 cup Dry white wine
· Cornmeal−yogurt biscuits*
· 1−1/2 tablespoons Cornstarch
· 1/3 cup Whipping cream
· Salt
Ina 3 quart or larger electrtic slow cooker, combine onion, garlic and apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes with flour, then arrange over apple mixture. Pour in wine. Cover and cook at low setting until prok is very tender (7−8+hrs). When pork is almost done, prepare Cornmeal−Yogurt biscuits. While biscuits are baking, mix cornstarch and cream in a small bowl; blend into pork mixture. Increase cooker heat setting to high. Cover and cook until sauce is hot and bubbly (10−15 more minutes). Season to taste with salt. Arrange 6−8 biscuits around edge of pork mixture in cooker. Serve remaining biscuits in a basket. Cornmeal−Yogurt biscuts: In a large bowl, stir together 1 1/2 c. all−purpose flour, 1/2 c. yellow cornmeal, 1 tbsp. baking powder, 1 tsp sugar and 1/2 tsp. salt. Dice 1/3 cup cold butter or margarine; with a pastry blender or 2 knives, cut butter into flour mixture until mix resembles coarse crumbs. Add 3/4 cup plain nonfat yogurt; stir just until mixture forms a sticky dough. Gather dough into a ball and knead gently on a floured board; then roll or pat out about 1/2 inch thick. Using a floured 2 1/2" cutter, cut dough into 12 rounds. Place about 1" apart, on an ungreased baking sheet. Bake in a 450 oven until golden brown, 10−12 minutes. Serve hot.
· 3 cloves Garlic, minced
· 2 large Tart green apples; peeled, cored and sliced
· 2 teaspoons Each sugar and dry sage
· 1/4 teaspoon Each white pepper and nutmeg
· 2 1/2 pounds Boneless leg of pork or loin, trimmed/cut into 1" chunks
· 3 tablespoons All purpose flour
· 1/2 cup Dry white wine
· Cornmeal−yogurt biscuits*
· 1−1/2 tablespoons Cornstarch
· 1/3 cup Whipping cream
· Salt
Ina 3 quart or larger electrtic slow cooker, combine onion, garlic and apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes with flour, then arrange over apple mixture. Pour in wine. Cover and cook at low setting until prok is very tender (7−8+hrs). When pork is almost done, prepare Cornmeal−Yogurt biscuits. While biscuits are baking, mix cornstarch and cream in a small bowl; blend into pork mixture. Increase cooker heat setting to high. Cover and cook until sauce is hot and bubbly (10−15 more minutes). Season to taste with salt. Arrange 6−8 biscuits around edge of pork mixture in cooker. Serve remaining biscuits in a basket. Cornmeal−Yogurt biscuts: In a large bowl, stir together 1 1/2 c. all−purpose flour, 1/2 c. yellow cornmeal, 1 tbsp. baking powder, 1 tsp sugar and 1/2 tsp. salt. Dice 1/3 cup cold butter or margarine; with a pastry blender or 2 knives, cut butter into flour mixture until mix resembles coarse crumbs. Add 3/4 cup plain nonfat yogurt; stir just until mixture forms a sticky dough. Gather dough into a ball and knead gently on a floured board; then roll or pat out about 1/2 inch thick. Using a floured 2 1/2" cutter, cut dough into 12 rounds. Place about 1" apart, on an ungreased baking sheet. Bake in a 450 oven until golden brown, 10−12 minutes. Serve hot.