A great wine to drink with the pork loin is the Cotes de Tablas by Tablas Creek Vineyard. It has a wonderful blend of 43% Grenache, 24% Mourved, 18% Syrah and 15% Counoise. It's similar to a French Rhone. It's not too fruity and has a nice peppery spice flavor on the palate.
Servings: Serves 4.
Ingredients:
1 cup balsamic vinegar
2 tablespoons honey
10 fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves
2 cloves garlic chopped
1 tsp red pepper flake
¼ cup red wine
3 tablespoons warm clarified butter (recipe follows)
1 pound small pearl onions
3 pound boneless pork loin
1 pound red seedless grapes (about 3 cups)
For clarified butter
unsalted butter, cut into 1-inch pieces
Preparation:
Prepare the pork loin by trimming off any excess fat except for about 1/8-inch layer on the outside. Salt and pepper pork on both sides. Combine vinegar, honey, garlic, red pepper and thyme in a small bowl.
Marinate pork in ingredients for 4 hours up to overnight.
Clarify butter:
In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
When ready to cook pork drain marinade and add ¼ cup red wine into a small saucepan and boil over moderate heat, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Pour glaze through a fine sieve into a small bowl, discarding thyme, and reserve. In another small bowl stir together 2 tablespoons reserved glaze and 2 tablespoons clarified butter. In a saucepan of boiling salted water blanch onions 3 minutes. Drain onions and peel.
Heat a flameproof roasting pan, 15 by 10 by 2 inches, in oven 10 minutes at 350. In heated pan toss onions with remaining tablespoon clarified butter, and salt and pepper to taste and roast
in upper third of oven, stirring occasionally, about 15 minutes. Take onions out.
While onions are roasting, prepare pork loin. Brush pork loin with about one third glaze-butter mixture. Roast pork loin for 15 minutes at 350. Add grapes and onions to the roasting pan. Arrange pork loin, over onions and grapes and roast 15 minutes. Turn pork loin over and baste with about half of remaining glaze-butter mixture. Roast pork loin, basting with remaining glaze-
butter mixture, 10 minutes more.
Transfer to a platter. Arrange grapes and onions around pork loin. To pan add reserved glaze and on stovetop boil over high heat 5 minutes, or until thickened and reduced to about 1/2 cup. Season sauce with salt and pepper and drizzle over pork loin.
Thanks to Michele Scott!
Wednesday, January 28, 2009
Scottish Black Bun
Eaten at New Year, and guaranteed to blow your head off :) My mother made an amazing black bun!
Ingredients for filling:
225g of plain flour
50g of soft brown sugar
450g of currants
450g of raisins
450g of sultanas
175g of mixed peel
50g of chopped almonds
50g of ground almonds
3 eggs
1 egg with the yolk and white separated
Buttermilk to mix
60mls of whisky or brandy
1 teaspoon of mixed spice
1 teaspoon of ground ginger
1 teaspoon of cinnamon
Half teaspoon of cayenne pepper
Half teaspoon of baking soda
Half teaspoon of cream of tartar
Ingredients for Pastry Case:
225g of plain flour
125g of margarine
Pinch of salt
Cold water to mix
For the Pastry:
1.Sieve the flour and the salt.
2. Rub in the butter and then mix in the water. The dough should start to become stiff.
3. On a pastry board roll out the mixture into a thin square.
Set aside and make the black bun filling.
For the Black Bun:
1.To make the filling for Black Bun you should first grease two 2lb loaf tins or a large tin.
2. Sieve the flour and mix in the sugar, ground almonds, mixed spice, cinnamon, ground ginger, cayenne pepper, baking soda and the cream of tartar.
3. Now stir in the dried fruits of currants, raisins, sultanas, candied peel and the chopped almonds.
4. Gently fold in the beaten eggs and the buttermilk until the mixture becomes soft and moist.
5. Add the alcohol.
6. Use about two thirds of the pastry to line the tins. If the pastry has to be joined then wet these so that a good seal is formed.
7. Put the black bun mixture into the tin, on top of the pastry. Make sure it is packed firmly and then level off.
8. Brush the top of the fruit mixture with the white of the egg.
Thanks to Marie Treanor!
Ingredients for filling:
225g of plain flour
50g of soft brown sugar
450g of currants
450g of raisins
450g of sultanas
175g of mixed peel
50g of chopped almonds
50g of ground almonds
3 eggs
1 egg with the yolk and white separated
Buttermilk to mix
60mls of whisky or brandy
1 teaspoon of mixed spice
1 teaspoon of ground ginger
1 teaspoon of cinnamon
Half teaspoon of cayenne pepper
Half teaspoon of baking soda
Half teaspoon of cream of tartar
Ingredients for Pastry Case:
225g of plain flour
125g of margarine
Pinch of salt
Cold water to mix
For the Pastry:
1.Sieve the flour and the salt.
2. Rub in the butter and then mix in the water. The dough should start to become stiff.
3. On a pastry board roll out the mixture into a thin square.
Set aside and make the black bun filling.
For the Black Bun:
1.To make the filling for Black Bun you should first grease two 2lb loaf tins or a large tin.
2. Sieve the flour and mix in the sugar, ground almonds, mixed spice, cinnamon, ground ginger, cayenne pepper, baking soda and the cream of tartar.
3. Now stir in the dried fruits of currants, raisins, sultanas, candied peel and the chopped almonds.
4. Gently fold in the beaten eggs and the buttermilk until the mixture becomes soft and moist.
5. Add the alcohol.
6. Use about two thirds of the pastry to line the tins. If the pastry has to be joined then wet these so that a good seal is formed.
7. Put the black bun mixture into the tin, on top of the pastry. Make sure it is packed firmly and then level off.
8. Brush the top of the fruit mixture with the white of the egg.
Thanks to Marie Treanor!
Sunday, December 28, 2008
Candy Cane Cookies
Ingredients:
1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
24 pieces round peppermint candy
1/4 cup sugar
Melted chocolate, for drizzling, optional
Directions:
Preheat oven to 375 degrees F.
In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each
cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral.
Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes.
While the cookies are baking, put peppermint candies in a resealable plastic bag and crush
into small pieces with a rolling pin. Mix the candy with the sugar.
Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack.
Sprinkle with candy/sugar mixture.
Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
Thanks to Tina!
1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
24 pieces round peppermint candy
1/4 cup sugar
Melted chocolate, for drizzling, optional
Directions:
Preheat oven to 375 degrees F.
In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each
cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral.
Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes.
While the cookies are baking, put peppermint candies in a resealable plastic bag and crush
into small pieces with a rolling pin. Mix the candy with the sugar.
Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack.
Sprinkle with candy/sugar mixture.
Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
Thanks to Tina!
Ginger Cookies
Ingredients:
6 oz flour
2 oz butter
4 oz brown sugar
1 level tbsp. ground ginger
1 level tsp. mixed spice
1 level tsp. ground cinnamon
pinch of salt
1 tbsp. of water
Directions:
Sift the flour and spices together. Cream the butter and sugar and gradually add the dry ingredients to the mixture, alternating with the water {which can be warmed very slightly in order to make the mixing easier}. This creates a fairly stiff paste. Roll into balls the size of a walnut, place on a greased baking tray and flatten slightly. Bake in the oven on center rack at 375° F until browned and crisp - about 20 minutes. Cool on a wired rack.
Thanks to Marion Webb Desisto!
6 oz flour
2 oz butter
4 oz brown sugar
1 level tbsp. ground ginger
1 level tsp. mixed spice
1 level tsp. ground cinnamon
pinch of salt
1 tbsp. of water
Directions:
Sift the flour and spices together. Cream the butter and sugar and gradually add the dry ingredients to the mixture, alternating with the water {which can be warmed very slightly in order to make the mixing easier}. This creates a fairly stiff paste. Roll into balls the size of a walnut, place on a greased baking tray and flatten slightly. Bake in the oven on center rack at 375° F until browned and crisp - about 20 minutes. Cool on a wired rack.
Thanks to Marion Webb Desisto!
Scottish Shortbread
Ingredients:
175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of
ground rice)
50g of sugar
100g of butter
Ground rice for sprinkling
Method:
1. Cream the butter and sugar until almost white and gradually add the flour.
2. Squeeze the whole mixture into a large ball.
3. Remove from the bowl and dust in ground rice.
4. Press into an 8inch square tin and smooth and make pinpricks all over.
5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes.
5. Remove, dust with caster sugar and cut into 12 fingers
6. Cool for 15 minutes in the tin.
7. Place on a rack until cold and store in an airtight tin.
Good luck with it!
Thanks to Marie Treanor!
175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of
ground rice)
50g of sugar
100g of butter
Ground rice for sprinkling
Method:
1. Cream the butter and sugar until almost white and gradually add the flour.
2. Squeeze the whole mixture into a large ball.
3. Remove from the bowl and dust in ground rice.
4. Press into an 8inch square tin and smooth and make pinpricks all over.
5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes.
5. Remove, dust with caster sugar and cut into 12 fingers
6. Cool for 15 minutes in the tin.
7. Place on a rack until cold and store in an airtight tin.
Good luck with it!
Thanks to Marie Treanor!
Two Bite Brownies
Makes 24 Mini Muffin Cup Servings
(I used mini muffin cups because it makes serving easy and looks fancy).
Ingredients:
1/2 cup melted butter
1 cup white sugar
2 eggs
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt (or simply use salted butter)
1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 350 degrees F (175 degrees C for our Cdn friends). Grease and flour your pans if you're not using non-stick.
2. In a medium bowl, beat together the butter and sugar. Add eggs and mix well. Combine the flour, cocoa, and salt (if you're not using salted butter). Stir that into the sugar and egg mixture. Mix in the vanilla. Spread in the unlined mini muffin cups.
3. Bake for about 15 minutes or until the edges are firm and there are no moist spots in the middle (check your oven, mine bakes in about 7 minutes). Cool, pop out of the cups, and eat, I mean serve.
Variations - add nuts if you're going high end.If you want to get all Martha Stewart, place a doily over top and sprinkle with icing sugar to make a design.
Thanks to Kimber Chin!
(I used mini muffin cups because it makes serving easy and looks fancy).
Ingredients:
1/2 cup melted butter
1 cup white sugar
2 eggs
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt (or simply use salted butter)
1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 350 degrees F (175 degrees C for our Cdn friends). Grease and flour your pans if you're not using non-stick.
2. In a medium bowl, beat together the butter and sugar. Add eggs and mix well. Combine the flour, cocoa, and salt (if you're not using salted butter). Stir that into the sugar and egg mixture. Mix in the vanilla. Spread in the unlined mini muffin cups.
3. Bake for about 15 minutes or until the edges are firm and there are no moist spots in the middle (check your oven, mine bakes in about 7 minutes). Cool, pop out of the cups, and eat, I mean serve.
Variations - add nuts if you're going high end.If you want to get all Martha Stewart, place a doily over top and sprinkle with icing sugar to make a design.
Thanks to Kimber Chin!
3 MINUTE CHOCOLATE MUG CAKE
Ingredients:
1 Coffee Mug (LARGE)
4 tablespoons regular flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional ... yeah, right!)
Small splash of vanilla
Directions:
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add chocolate chips and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
(We cooked it 3 minutes total - 2 minutes, then 30 seconds, then 30 more seconds, to be careful) at 1200 watts, and the cake was still really soft/wet in the center. Yummy that way ... with melted chocolate chips at the bottom.
Allow to cool a little and tip it out onto a plate, if desired.
We ate straight out of the mugs. The cake contracts as it cools, and it's moist enough that it doesn't stick to the mug lining.
YUMMMMMMMMMMY! And almost too much for one person. Although, if you really FORCE yourself, you can finish it.
We also thought of ways to adapt/alter the recipe - like substitute a tablespoon of instant coffee for 1 tablespoon of cocoa, or add other flavorings/ingredients. Mint chocolate chips. Raspberry flavoring, etc.
Thanks to Michelle Levigne!
1 Coffee Mug (LARGE)
4 tablespoons regular flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional ... yeah, right!)
Small splash of vanilla
Directions:
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add chocolate chips and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
(We cooked it 3 minutes total - 2 minutes, then 30 seconds, then 30 more seconds, to be careful) at 1200 watts, and the cake was still really soft/wet in the center. Yummy that way ... with melted chocolate chips at the bottom.
Allow to cool a little and tip it out onto a plate, if desired.
We ate straight out of the mugs. The cake contracts as it cools, and it's moist enough that it doesn't stick to the mug lining.
YUMMMMMMMMMMY! And almost too much for one person. Although, if you really FORCE yourself, you can finish it.
We also thought of ways to adapt/alter the recipe - like substitute a tablespoon of instant coffee for 1 tablespoon of cocoa, or add other flavorings/ingredients. Mint chocolate chips. Raspberry flavoring, etc.
Thanks to Michelle Levigne!
Subscribe to:
Posts (Atom)
