Veal, cider add taste of fall to dinner
A sweet and tart cider glaze coats thinly cut veal scaloppini for this quick dinner.
I love the colorful display of so many different apple varieties and also the taste of apple cider at this time of year. It reminds me of New England with the smell of cider being made in the orchards near my childhood home.
Apple cider is made from fermented juice of apples and is called hard cider. Unfiltered apple juice can also be sold as cider. Either one will work in the recipe.
The glaze works well with chicken or pork about ¼-inch thick.
Helpful Hints
If cider isn't available, use apple juice.
Be sure skillet is hot before adding the veal so that it will brown instead of steam.
Yield: 2 servings½ cup apple cider1 teaspoon cornstarch¾ pound veal scaloppini (¼-inch thick)1 teaspoon canola oilSalt and freshly ground black pepper½ tablespoon honey1 teaspoon balsamic vinegar2 tablespoons walnuts, broken into small piecesRemove 1 tablespoon cider to a small cup and add the cornstarch. Mix well and set aside.Remove visible fat from veal. Heat oil in a large nonstick skillet over medium-high heat. Add the veal and brown 2 minutes. Turn over and brown second side 2 minutes. Sprinkle with salt and pepper to taste. Remove to a plate.Add the cider to the skillet and reduce by half, about 1 to 2 minutes. Add the honey and vinegar and cook to combine the liquids. Add the cornstarch mixture and stir to thicken the sauce, about 1 to 2 minutes.Spoon the sauce over the veal and sprinkle walnuts on top.
Yield: 2 servings¼ pound whole-wheat linguine2 teaspoons canola oil2 cups washed, ready-to-eat spinachSalt and freshly ground black pepperBring a large saucepan filled with water to a boil and add the linguine. Boil 3 minutes, if using fresh, 8 minutes, if using dried.Add the canola oil to a bowl with 2 tablespoons of the pasta cooking liquid.Drain the linguine and add to the bowl with the spinach. Toss until the spinach wilts in the heat of the pasta.Add salt and pepper to taste. Serve with the veal.
