Preparation / Directions:
---Cornmeal Yogurt Biscuits---
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup cold butter or margarine
3/4 cup plain nonfat yogurt
In a 3 quart or larger electric slow cooker, combine onion, garlic and apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes with flour, then arrange over apple mixture. Pour in wine. Cover and cook at low setting until pork is very tender (7-8+hrs). When pork is almost done, prepare cornmeal-yogurt biscuits. While biscuits are baking, mix cornstarch and cream in a small bowl; blend into pork mixture. Increase cooker heat setting to high. Cover and cook until sauce is hot and bubbly (10-15 more minutes). Season to taste with salt. Arrange 6-8 biscuits around edge of pork mixture in cooker. Serve remaining biscuits in a basket.
Cornmeal-Yogurt biscuits: In a large bowl,k stir together all-purpose flour, yellow cornmeal, baking powder, sugar and salt. Dice cold butter or margarine; with a pastry blender or 2 knives, cut butter into flour mixture until mix resembles coarse crumbs. Add 3/4 plain nonfat yogurt; stir just until mixture forms a sticky dough. Gather dough into a ball and knead gently on a floured board; then roll or pat out about 1/2 inch thick. Using a floured 2 1/2" cutter, cut dough into 12 rounds. Place about 1" apart, on an ungreased baking sheet. Bake in a 450 oven until golden brown, 10-12 minutes. Serve hot.
"Golden biscuits are a homey topping and a hearty accompaniment, for this luscious stew. Complete the meal with white wine and steamed green beans."