The apple sauce was made by washing an slicing three golden delicious apples, adding them to a pot with 1/4 cup sugar, 1/2 cup water and simmering for about half an hour. Then I mashed them with a potato masher, added a bit more sugar to taste and a sprinkle of cinnamon.
The potato cakes were a first so I hooked up my KitchenAid mixer slicer/shredder add-on and pushed some new potatoes through.
Grated potato cake recipe
4 potatoes
1 medium onion Slap Chopped to purée
1 egg
1 1/2 tbsp. flour
Salt, pepper, garlic salt
1/8 c. oil
Wash and peel potatoes. Grate with KichenAid grater. Soak in cold water and rinse starch out thoroughly. Squeeze dry with paper towel and place in deep mixing bowl. Wash and peel onion, dice to purée with Slap Chop, add to bowl. Add egg, flour, salt, pepper and garlic salt mix well. Heat oil in skillet (non-stick worked for me). Drop by large spoonfuls into hot oil. Push down into patty with fork. Fry until golden brown. Turn once.
The pork loin chops were marinated in a mixture of olive oil, balsamic vinegar, sugar, garlic and ground pepper.
We enjoyed the Peachy Canyon Petite Sirah with our meal. We're visiting Paso Robles in October so are trying some new wines from that region.
