Pork Nests with Apples and Onion Confit, or, How Dave and I Became Engaged
I could tell you a tale of pork nests, and I have included a recipe below. This is a food blog, after all. But instead, there is something even more important I would like to tell you. (This is actually not the big news I was alluding to a few weeks ago. I will disclose that news soon, I promise.) This is too important for a post about pork nests, really, but that is how the timing seems to have worked out.
I woke up absurdly early this morning, and leaned over to wake Dave up. He puts up with my tendency to do this only because he falls back asleep so easily every time.
“Happy anniversary of one year living together,” I said.
“Would that be our aptiversary?” he asked. (We’ve been using January 23rd as our approxiversary. And the date we got Katya is our kittyversary. Why not have an aptiversary, too? For apartment, not aptness, of course.)
I agreed. Why not?
“Now that my crazy has been dealt with,” he continued, referring to our living together at least one year, “will you marry me?”
Of course. Of course!
We will not be setting a date anytime soon, mind. We do not intend to get married in any jurisdiction that doesn’t also allow for same-sex marriage, and I am not leaving the country to have a wedding that none of my friends would be able to attend. So, we expect to wait a while before we can actually set a date and have a wedding.
There was no engagement ring. Dave knows I hate wearing rings, because I find them very physically uncomfortable. Instead, he gave me a pendant his father once gave his mother. It’s a placeholder, he explained, until we can find the right signifier to use instead.
We are trying to figure out what sort of signifier to use instead of a ring. Pendants? Well, I have a lot of pendants and necklaces that I like to switch around and wear regularly. Matching earrings for both of us? Bracelets? I am not sure. Do you have any suggestions?
This is not an April Fool’s joke. This is for real.
Pork Nests with Apples and Onion Confit
For the onion confit
2 gigantic onions
2 tbsp butter
4 tbsp olive oil
1 bay leaf
1/2 tsp thyme
1/2 C chicken (or chicken and pork) stock
For the rest of the nests
1 lb ground pork
2 small apples (we used empire)
Salt, truffle salt, and freshly ground black pepper to taste
Cook the onion confit ingredients together gently, mostly covered, for 4-5 hours. When it’s done, scrape it all to one side and incline the pot when chilling, to make defatting easier. Remove the fat once all is well.
Preheat the oven to 400º.
Peel the apples and chop them into large-ish chunks. Stir the pork in with the onion confit, then add the apples.
Butter and flour a muffin tin, and line each compartment with a square of puff pastry. Blind-bake the puff pastry for about 25 minutes, or until done.
Stir fry the mixture in a pan until the pork is no longer pink, and drain off the extra fat.
Fill the pastry cups with filling, and serve promptly.