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Old 09-07-2014, 05:19 PM   #11
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Actually, I did roasted asparagus both times I made it before. It worked out great to have the olive oiled and seasoned asparagus on another cookie sheet on the shelf under the pork for only 10 minutes. I like both your potato ideas. My rice pilaf worked well too.
I'm thinking twice baked loaded potatoes would also be a good choice for company. Apple and onions
Hmmmm...
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Old 09-07-2014, 05:36 PM   #12
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Here's another veg option, since pork goes so well with fruit: Roasted or sautéed green beans with cherry sauce. I made a cherry sauce for Thanksgiving last year and we loved it: Turkey Sauté with Fresh Cherry Sauce Recipe | Epicurious.com
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Old 09-07-2014, 05:36 PM   #13
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We used to do boiled potatoes tossed with butter and parsley (there's a name for these, but the name escapes me at the moment and the potatoes were the yellow potatoes that one finds in Germany), sauerkraut (usually the red sauerkraut), and apple slices cooked in beer. This was what we'd make on Sundays.
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Old 09-07-2014, 05:38 PM   #14
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CWS - parslied potatoes?
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Old 09-07-2014, 05:43 PM   #15
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I have never, ever considered apples and onions sauteed together, but that sounds wonderful. What fat do you saute them in? Any seasoning?
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Old 09-07-2014, 06:01 PM   #16
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I found it in the Cooks' Illustrated Best International Recipe cookbook in the German section. Saute the onions in butter, with a little salt and thyme, till softened and starting to brown, then add apple slices. Deglaze with a little apple cider if necessary and continue to saute, or cover and cook on low heat, till everything is tender, stirring occasionally. Good stuff
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Old 09-07-2014, 06:03 PM   #17
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CWS - parslied potatoes?
The German word for the dish is Petersilienkartoffeln, which does translate to parsley potatoes, but there is another word / term that my friend's mom called them in English and that is what escapes me...hmmm...time to send her an email and ask what her mom called them in English. I wish I could find the potatoes that are used in northern Germany...they are similar to a red potato texture wise, but they have a different taste and have a yellow flesh.
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Old 09-07-2014, 06:25 PM   #18
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I found it in the Cooks' Illustrated Best International Recipe cookbook in the German section. Saute the onions in butter, with a little salt and thyme, till softened and starting to brown, then add apple slices. Deglaze with a little apple cider if necessary and continue to saute, or cover and cook on low heat, till everything is tender, stirring occasionally. Good stuff
Thank you! Sounds great!
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Old 09-07-2014, 11:19 PM   #19
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Thank you! Sounds great!
We used to add apples, onions, and raisins to the beer gravy when we made liver in Germany (dredge the liver in seasoned flour, brown it, add the onions, raisins, apples cook those until onions are limp, pour in a bottle of beer [or use cider], cover and simmer about 10 minutes. Makes great gravy). I make a German pork roast with apples, onions, potatoes, raisins and either beer or apple cider in my Roemertopf.

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Old 09-07-2014, 11:22 PM   #20
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Actually, I did roasted asparagus both times I made it before. It worked out great to have the olive oiled and seasoned asparagus on another cookie sheet on the shelf under the pork for only 10 minutes. I like both your potato ideas. My rice pilaf worked well too.
I'm thinking twice baked loaded potatoes would also be a good choice for company. Apple and onions
Hmmmm...

How about some potatoes anna with onions and some applesauce on the side? Though....color is missing with my suggestion.
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