I’ve been collecting recipes for a long, long time. I cut them out of magazines and newspapers with every intention of using them, but I never do!
They’ll collect dust no longer though, I will start randomly selecting one of my many recipes in order to challenge myself and break outside the norm.
I don’t blame them, this recipe looked delicious and it’s always fun to put alcohol in things.
Now the rules are I have to follow the recipe as-is, and then I’ll let you know how it went, whether I liked it, and if I have any suggestions.
I used a Pyramid Apricot Ale for the beer and I included the optional honey in the au jus.
I enjoyed this recipe, it was easy and simple to make, however it didn’t have quite the impact I was hoping for. It was, just okay, not great; it was a little too bland.
There was too much filling left over after stuffing the pork, I would suggest using only 4-5 oz of cream cheese and half a large apple, or a whole small apple.
Since things ended up a little bland I would also suggest seasoning the filling. I think next time I’ll finely mince about two teaspoons of the sage and include it in the cream cheese along with maybe a teaspoon of garlic powder.
This recipe has potential, it’s just not quite there yet.
Final Review:(3 / 5)
Easy and simple. Tasty, though a little bland. Would make again with just a few adjustments.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…