Apple juice adds a taste of summer to meals

Associated Press

Apple juice blended with honey, mustard and other flavors adds a hint of summer sweetness to glazes used with meats such as pork. Associated Press

"Apple juice is a great ingredient for recipes because it provides a nice, sweet note of flavor with just the right balance," said Caprial. Apples and their flavor lend themselves to so many applications, too, they find.

Caprial's cookbooks include "Caprial! Cooking for Friends" and "Cooking with Caprial." Her first PBS-TV cooking series "Cooking with Caprial," has been followed by "Cooking with Caprial & John" — on which her husband joins her as host. The Pences own a bistro and cooking school in Portland, Ore.

These recipes produce a salad and a main dish, to serve together or with other dishes. The flavors are versatile and preparation is straightforward.

This refreshing salad can be put together any time of year. The balance of apple juice, vinegar and olive oil minimizes sharpness in the spinach. The dressing can be made ahead of time and refrigerated.

Spinach Salad with Apple Hazelnut Dressing

• 8 ounces apple juice
• 2 cloves garlic, chopped
• 2 teaspoons Dijon mustard
• 1 tablespoon sherry vinegar
• 3 dashes Worcestershire sauce
• 3 dashes Tabasco sauce
• Juice of 1 lemon
• 6 ounces extra-virgin olive oil
• 3 tablespoons toasted hazelnuts, chopped
• 3 bunches spinach, washed and drained
• Salt and black pepper to taste
• 1/2 medium red onion, sliced
• 1 apple, cored and sliced

In a medium-size saucepan on high heat, add apple juice and cook on high for approximately 15 minutes until 4 tablespoons (or ¥ cup) of the liquid remains. Be careful not to overcook the juice. Pour the apple juice into a small stainless-steel bowl and let cool. Add garlic, mustard, vinegar, Worcestershire, Tabasco and lemon juice. Whisk olive oil in slowly; add toasted chopped hazelnuts. Add salt and black pepper to taste. Pour over spinach; toss and garnish with red onion and apple.

Makes 6 servings.

Dressed with an apple-sweet glaze, tender roast pork can make a special centerpiece for entertaining family and friends. The dish is prepared in stages — making the glaze, searing the pork, and glazing and roasting the pork. You can make the glaze a day ahead of time.

Note: the glaze in this recipe also goes well with chicken.

Roast Pork With Apple Juice-Honey Mustard Glaze

• 3-pound pork loin roast
• 4 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 2 cups apple juice
• 1/4 cup honey
• 1 tablespoon dry oregano
• 1 teaspoon dry rubbed sage
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste

To make the glaze: Add 3 tablespoons of the olive oil, onions and garlic to a medium-size saucepan and cook on high heat for 3 minutes. Add apple juice and cook until 1 cup of liquid remains, about 15 minutes. Add honey, dry oregano and dry rubbed sage. Continue to cook until glaze is syrupy — thick enough to coat the back of a spoon. Add the Dijon mustard, lemon juice, Worcestershire sauce, salt and black pepper to taste. Remove from heat.

Preheat oven to 350 F. Place a large sauté pan on stove top. On high heat, add 1 tablespoon olive oil and sear pork on all sides for about 5 minutes. Place in oven and roast about 30 to 45 minutes or until internal temperature shows about 135 F; glaze pork three or four times during roasting. Slice roast and serve.

Makes 6 servings.