The Menu
Wine Braised Pork Roast
Cheddar-Pepper Scones
CARROT RELISH
VEGETABLE TARTE TATIN
Pumpkin Pound Cake with Vanilla Glaze
The Recipes
Wine Braised Pork Roast
Makes 6 to 8 servings.
Meat Rub:
2 teaspoons kosher salt
1/2 teaspoon pepper
1 bay leaf, crumbled
1 garlic clove, minced
1/4 teaspoon allspice
2 1/2 pounds boned pork loin roast, rolled and tied
Sauce:
1 Tablespoon olive oil
2 large onions chopped (about 3 cups)
4 garlic cloves, minced
2 red bell peppers, chopped in large pieces
1 cup dry red wine
14 ounces canned diced tomatoes
1 cup canned beef broth
1 tablespoon dried marjoram
2 bay leaves
salt and pepper to taste
The night or morning before serving, combine rub ingredients in a small bowl. Tear aluminum foil large
enough to wrap meat. Wipe meat dry and place on foil. With fingers, press rub mixture into meat, covering all sides. Wrap foil tightly around meat and refrigerate at least 6 hours or overnight.
Heat a Dutch oven (one that can go in the oven) on medium-high, add olive oil and heat until shimmery.
Brown roast on all sides, about 10 minutes total, letting each side brown without moving. Transfer to
a plate and cover. Reduce heat to medium. Add onions and garlic and cook until soft, about 10 minutes. Add remaining sauce ingredients. Nestle roast amid vegetables in Dutch oven, fat side up, pour in any meat drippings from plate, cover and bring to a boil. While pot comes to a boil, preheat oven to 350ºF. Transfer covered pot to oven.
For firm slices, roast for about 40 minutes or until roast's internal temperature reaches 140º to 150ºF. For tender slices, cook for 2 to 3 hours. (If needed, keep warm at 200ºF. for an hour or more.)
Once meat is done, transfer roast to a platter, cover with foil and let stand 15 minutes. Remove bay leaves from sauce; if sauce seems too thin, uncover Dutch oven and cook sauce on stove-top on medium high until reduced to about four cups. Season to taste with salt and pepper.
To serve, slice pork and top with sauce.
Cheddar-Pepper Scones
Makes about 12 scones.
3 cups unbleached all-purpose flour
1/4 cup brown sugar
4 teaspoons baking powder
2 teaspoons ground white pepper
1 teaspoon salt
8 ounces cold unsalted butter, cut into pieces
2 ounces sharp Cheddar cheese, grated, plus more for top of scones
2 Tablespoons chopped fresh chives
1 Tablespoon chopped fresh thyme leaves
1/2 cup milk
1 large egg
Place rack in upper third of oven and preheat oven to 350ºF.
In a large bowl, combine flour, brown sugar (rub through strainer if lumpy), baking powder, pepper and salt. With pastry cutter or fingers, work in butter until mixture forms crumbs size of small peas. Add 1/2 cup Cheddar plus chives and thyme, tossing to combine.
In small bowl, whisk together milk and egg until blended. Stir into dry ingredients until dough forms and mixture comes away from sides of bowl. Turn out onto floured work surface. Press or roll into 3/4-inch thick circle. Cut into 12 wedges.
Alternatively, cut out rounds, pressing scraps together to make more. Transfer to baking sheet. (If desired, whisk together additional egg and 1 tablespoon milk and brush tops of scones with mixture. Sprinkle with additional cheese. Bake 25 to 30 minutes or until golden on top and cooked through to center.
CARROT RELISH
Remove the zest from 1 orange and 1 lemon in strips, thinly slice the strips.
Bring
zest,
juice from the orange and lemon,
5 cups grated carrots,
3/4 cup sugar,
3/4 cup cider vinegar,
1 1/2 cups water and
1 1/2 tsp EACH crushed coriander seeds, mustard seeds and salt
to a simmer in a saucepan.
Cook until the liquid is syrupy, 45 minutes, then serve.
This can be eaten like it is or served as a condiment on almost anything or its even good on toasted bagels.
VEGETABLE TARTE TATIN
MAKES 8 SERVINGS
(This is yummy, loaded with veggies, like a pizza, easy to make).
8.5 oz sheet frozen puff pastry, thawed
1 tbs oregano leaves
1 tbs white wine vinegar
Salt and Pepper
4 cloves garlic, halved
2 medium parsnips, peeled, cut into 1/2" thick rounds
2 medium Yukon gold potatoes, peeled, cut into 1/2" thick rounds
6 oz mozzarella cheese, grated
1 tbs small sage leaves
3/4 cup sugar
3 tbs olive oil
1 small onion, cut into 1/2" thick rounds
2 medium sweet potatoes, peeled, cut into 1/2" thick rounds
All purpose flour, for dusting
Heat oven to 400ºF.
1.) Toss both kinds of potatoes, parsnips, onion, garlic, oil, 1 tsp salt and 1/4 tsp pepper in a bowl. Spread in a single layer on a baking sheet, bake until tender, 45 minutes. Let cool slightly.
2.) Mix 2 tbs water and sugar in a skillet and bring to a boil. Cook, swirling pan until amber, 7 min. Remove from heat and stir in vinegar and 1/4 tsp each salt and pepper. Pour the caramel into a 9x13" glass baking dish and spread. Sprinkle sage and oregano on top.
3.) Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables, sprinkle with mozzarella. Roll out puff pastry on a floured surface into a 9x13" rectangle. Pierce the pastry all over, then lay on top of the mozzarella, folding the edges under to fit.
4.) Bake 20 minutes then reduce the oven temp to 350ºF and continue baking until the dough is cooked through, 20 more minutes. Let the tart cool 10 minutes in the baking dish, then invert it onto a cutting board. Replace any vegetables that stick to the dish. Cut into squares and serve.
Pumpkin Pound Cake with Vanilla Glaze
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup butter, room temperature
1 cup sugar
1/2 brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1 1/4 cups pumpkin puree
Vanilla Cream Cheese Glaze:
2 ounces cream cheese, at room temperature
2 Tablespoons milk
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350ºF. Lightly grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vegetable oil and vanilla extract.
Whisk together buttermilk and pumpkin puree in a small bowl or measuring cup. Stir about 1/3 of flour mixture into butter mixture, followed by half of pumpkin mix. Stir in another 1/3 of flour mixture, followed by remaining pumpkin and remaining flour. Mix only until ingredients are just combined and no streaks of dry ingredients remain visible.
Pour into prepared pan. Bake for about 45 minutes or until a toothpick inserted into center of cake comes out clean and top springs back when lightly touched. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
To prepare glaze, beat all ingredients together until very smooth. Drizzle over completely cooled cake.
Wine Braised Pork Roast
Cheddar-Pepper Scones
CARROT RELISH
VEGETABLE TARTE TATIN
Pumpkin Pound Cake with Vanilla Glaze
The Recipes
Wine Braised Pork Roast
Makes 6 to 8 servings.
Meat Rub:
2 teaspoons kosher salt
1/2 teaspoon pepper
1 bay leaf, crumbled
1 garlic clove, minced
1/4 teaspoon allspice
2 1/2 pounds boned pork loin roast, rolled and tied
Sauce:
1 Tablespoon olive oil
2 large onions chopped (about 3 cups)
4 garlic cloves, minced
2 red bell peppers, chopped in large pieces
1 cup dry red wine
14 ounces canned diced tomatoes
1 cup canned beef broth
1 tablespoon dried marjoram
2 bay leaves
salt and pepper to taste
The night or morning before serving, combine rub ingredients in a small bowl. Tear aluminum foil large
enough to wrap meat. Wipe meat dry and place on foil. With fingers, press rub mixture into meat, covering all sides. Wrap foil tightly around meat and refrigerate at least 6 hours or overnight.
Heat a Dutch oven (one that can go in the oven) on medium-high, add olive oil and heat until shimmery.
Brown roast on all sides, about 10 minutes total, letting each side brown without moving. Transfer to
a plate and cover. Reduce heat to medium. Add onions and garlic and cook until soft, about 10 minutes. Add remaining sauce ingredients. Nestle roast amid vegetables in Dutch oven, fat side up, pour in any meat drippings from plate, cover and bring to a boil. While pot comes to a boil, preheat oven to 350ºF. Transfer covered pot to oven.
For firm slices, roast for about 40 minutes or until roast's internal temperature reaches 140º to 150ºF. For tender slices, cook for 2 to 3 hours. (If needed, keep warm at 200ºF. for an hour or more.)
Once meat is done, transfer roast to a platter, cover with foil and let stand 15 minutes. Remove bay leaves from sauce; if sauce seems too thin, uncover Dutch oven and cook sauce on stove-top on medium high until reduced to about four cups. Season to taste with salt and pepper.
To serve, slice pork and top with sauce.
Cheddar-Pepper Scones
Makes about 12 scones.
3 cups unbleached all-purpose flour
1/4 cup brown sugar
4 teaspoons baking powder
2 teaspoons ground white pepper
1 teaspoon salt
8 ounces cold unsalted butter, cut into pieces
2 ounces sharp Cheddar cheese, grated, plus more for top of scones
2 Tablespoons chopped fresh chives
1 Tablespoon chopped fresh thyme leaves
1/2 cup milk
1 large egg
Place rack in upper third of oven and preheat oven to 350ºF.
In a large bowl, combine flour, brown sugar (rub through strainer if lumpy), baking powder, pepper and salt. With pastry cutter or fingers, work in butter until mixture forms crumbs size of small peas. Add 1/2 cup Cheddar plus chives and thyme, tossing to combine.
In small bowl, whisk together milk and egg until blended. Stir into dry ingredients until dough forms and mixture comes away from sides of bowl. Turn out onto floured work surface. Press or roll into 3/4-inch thick circle. Cut into 12 wedges.
Alternatively, cut out rounds, pressing scraps together to make more. Transfer to baking sheet. (If desired, whisk together additional egg and 1 tablespoon milk and brush tops of scones with mixture. Sprinkle with additional cheese. Bake 25 to 30 minutes or until golden on top and cooked through to center.
CARROT RELISH
Remove the zest from 1 orange and 1 lemon in strips, thinly slice the strips.
Bring
zest,
juice from the orange and lemon,
5 cups grated carrots,
3/4 cup sugar,
3/4 cup cider vinegar,
1 1/2 cups water and
1 1/2 tsp EACH crushed coriander seeds, mustard seeds and salt
to a simmer in a saucepan.
Cook until the liquid is syrupy, 45 minutes, then serve.
This can be eaten like it is or served as a condiment on almost anything or its even good on toasted bagels.
VEGETABLE TARTE TATIN
MAKES 8 SERVINGS
(This is yummy, loaded with veggies, like a pizza, easy to make).
8.5 oz sheet frozen puff pastry, thawed
1 tbs oregano leaves
1 tbs white wine vinegar
Salt and Pepper
4 cloves garlic, halved
2 medium parsnips, peeled, cut into 1/2" thick rounds
2 medium Yukon gold potatoes, peeled, cut into 1/2" thick rounds
6 oz mozzarella cheese, grated
1 tbs small sage leaves
3/4 cup sugar
3 tbs olive oil
1 small onion, cut into 1/2" thick rounds
2 medium sweet potatoes, peeled, cut into 1/2" thick rounds
All purpose flour, for dusting
Heat oven to 400ºF.
1.) Toss both kinds of potatoes, parsnips, onion, garlic, oil, 1 tsp salt and 1/4 tsp pepper in a bowl. Spread in a single layer on a baking sheet, bake until tender, 45 minutes. Let cool slightly.
2.) Mix 2 tbs water and sugar in a skillet and bring to a boil. Cook, swirling pan until amber, 7 min. Remove from heat and stir in vinegar and 1/4 tsp each salt and pepper. Pour the caramel into a 9x13" glass baking dish and spread. Sprinkle sage and oregano on top.
3.) Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables, sprinkle with mozzarella. Roll out puff pastry on a floured surface into a 9x13" rectangle. Pierce the pastry all over, then lay on top of the mozzarella, folding the edges under to fit.
4.) Bake 20 minutes then reduce the oven temp to 350ºF and continue baking until the dough is cooked through, 20 more minutes. Let the tart cool 10 minutes in the baking dish, then invert it onto a cutting board. Replace any vegetables that stick to the dish. Cut into squares and serve.
Pumpkin Pound Cake with Vanilla Glaze
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup butter, room temperature
1 cup sugar
1/2 brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1 1/4 cups pumpkin puree
Vanilla Cream Cheese Glaze:
2 ounces cream cheese, at room temperature
2 Tablespoons milk
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350ºF. Lightly grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vegetable oil and vanilla extract.
Whisk together buttermilk and pumpkin puree in a small bowl or measuring cup. Stir about 1/3 of flour mixture into butter mixture, followed by half of pumpkin mix. Stir in another 1/3 of flour mixture, followed by remaining pumpkin and remaining flour. Mix only until ingredients are just combined and no streaks of dry ingredients remain visible.
Pour into prepared pan. Bake for about 45 minutes or until a toothpick inserted into center of cake comes out clean and top springs back when lightly touched. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
To prepare glaze, beat all ingredients together until very smooth. Drizzle over completely cooled cake.
