Saturday Morning Market....Sunday Supper Meal

The best thing about shopping the farmer's market on Saturday is coming home and knowing that I have enough produce to get me through the week. Sundays are more about comfort which, for me, means a hearty, but not too heavy, dish. Even in summer, some Sundays I want something warm and filling. In summer, we mostly grill out, but tonight we let the oven do the work.



Fresh leeks , red and yellow onions from the market were sauteed in a pan with butter and olive oil. A flavorful base for the main dish.


Since i didn't have my sunday morning bacon, I wrapped it around the pork roast. The smokiness it added to the meat was delicious, and it also kept the meat juicy and tender. For a light sauce, I added 1/4 cup of organic apple cider, 2 Tablespoons organic apple cider vinegar and 1 cup organic chicken broth. Just enough of each to create a tangy and flavorful sauce with the meat juices.

and then to dessert.....


.....brown butter apricot custard claufouti.



Not a bad way to end the weekend!

BROWN BUTTER APRICOT CLAUFOUTI

Preheat oven to 375 degrees

3 eggs
1/2 cup sugar
5 Tablespoons melted butter, just until slightly brown and nutty, but not burned.
1 teaspoon vanilla extract
1 Tablespoon Lillet * optional {A delicious Italian aperitivo}
3 Tablespoons flour

In food processor or mixer, blend the eggs and sugar until thick. Add the vanilla and alternate adding the flour and butter gently, just until folded in. Butter a 9 inch shallow, ovenproof dish. Place the apricot in the dish and pour over the mixture.
Cook just until done, about 35-45 minutes. Serve warm with Meyer lemon cream.

Buon appetito!
copyright 2008 Alisa Barry