There are never any leftovers with pork tenderloin and with the mustard crust and the Rye-based cream sauce, this is a meal for company.
Depending on the size of the tenderloins, it will serve 4-8 people.
- 2 tbsp. butter
- 4 tbsp. whole grain mustard, divided
- 2 medium pork tenderloins
- 1 tbsp. olive oil
- 1/2 cup shallots, finely chopped
- 1/2 cup Rye whiskey
- 1 1/2 cups whipping cream, room temperature
Mix together in a small bowl the butter and mustard. Set aside.
Cut the silver skin off the tenderloin, any excess fat and pat dry with a paper towel. Season with salt and pepper.
Heat a roast pan over medium high heat and add the oil. When that is hot, add the tenderloin and sear all sides, browning as you go, Now reduce the heat. While still in the pan, brush the tops of the tenderloin with the mustard butter combination. Cover and cook but when the temperature of the meat reaches 145F (63C), remove from the pan, tent with foil and let rest.
Increase the temperature to high and add the shallots, cooking until softened. Now add the rye, cooking until it has been reduced to a glaze. Reduce the temperature to medium and stir in the mustard and cream and any juices from pork cooking until it coats the back of a spoon .
Slice the pork and arrange on a platter, spooning the sauce over the top. Let the guests help themselves OR you can plate in the kitchen and bring to the table.
Mashed sweet potatoes, broccoli, chilled salad and there you go.
Darn – I almost forgot…..bring on the wine as well. A beautiful Chardonnay would be perfect.
Gin Fudge Topped With Shredded Lime
I am sure for some of you it is too early to think of Chrsitmas, BUT as we do our Christmas baking November 11, this is appropriate. Also, it will give you all the opportunity to pick and choose what you want to serve at your Open House, Christmas Celebrations, New Years….whatever.
This is an adult version of fudge so act accordingly.
- 1/2 cup unsalted butter, plus a little extra
- 1 1/2 cup plus 1/3 cups sugar
- 1 1/4 cups whipping cream
- 2 tbsp. Gin
- 4 oz. chopped white chocolate
- 3 tsp. finely grated lime zest
Grease an 8 inch baking dish with butter and line with criss cross pieces of parchment paper, overhanging by 1 inch on all sides.
In a large suacepan, melt the butter, add the sugar and whipping cream, stirring constantly until the sugar has dissolved and it has come to the boil. Reduce the heat and attach a candy thermometer to the side of the pot and reduce the heat to low.
Stir this until it reaches the temperature of 236F (113C). Remove from the heat and vigorously stir in the gin and white chocolate until the chocolate has melted and is really smooth.
Pour into the prepared cake pan and now, sprinkle the lime zest over the entire surface. Cool down to room temperataure, uncovered.
Wrap with plastic wrap and place in the refrigerator overnight and when ready to serve, cut in small pieces and set out on your prettiest plate.
You are the best Hostess….ever!
Impromptu Dinner Is Best
When we celebrated Christmas in July with our family, Don’s daughter, Carole( from Belgium) was to do a theme dinner. She brought the recipe for Belgium…..in my English term – like Beef Bourguinan. There was a ton left over so Don made a Shepherd’s Pie. Now….on to the rest of the story.
After thawing on the counter, I kept looking at it and seeing too much food for two, so we decided to have an impromptu dinner with our friends and after them agreeing to come over, we decided what to do next.
We had jars of homemade antipasto….add several kinds of crackers, napkins, plates and glasses of wine and the conversation flows and the evening has begun.
We had scallops on baby shells in the freezer. Voila! Pop in the oven for 20 minutes and you have a perfect appetizer. Don grilled fresh pineapple strips and our very own figs, then drizzled balsamic vinegar over. The plate looked awesome.
I set the table earlier in the day (casual) and lit a few candles…done.
For dessert we had plates of fresh fruits, a couple of different cheeses and crackers. Coffee and more conversation finished the evening.
No fuss, no bother and such fun. Try it and you will see.
Limoncello Risotto
Hurray to me…I found a side dish with two of my “most -liked” items- risotto and limoncllo. I had made my own limoncello and it is soooooo good especially when chilled. (besides I saved $30.00 plus dollars per bottle.) I made 2 and after sharing with many friends, I still have 1 bottle left, that was until now.
- 4 cups vegetable stock
- 1 tbsp. fresh lemon zest
- 1 1/3 cups Arborio rice
- 2 shallots, minced
- 1/2 cup Limoncello (sip to the chef)
- 6 1/2 tbsp. unsalted butter
- salt and pepper to taste
- 1 cup fresh baby mixed greens (no radicchio)
- 1 tsp. olive oil
- 1/4 tsp. freshly squeezed lemon juice
As before in risotto recipes, turn off the phone, grab a coffee, pull over the stool and go for it. In a large saucepan, bring the vegetable stock to the boil and add the lemon zest. Remove from the heat, letting it infuse for about 30 minutes.
Reheat the stock and keep warm. In a saucepan, add 2 tbsp. butter and when melted, add the shallots, cooking until transluscent. Now you can add the rice cooking it for two minutes, stirring constantly, of course. Add the Limoncello and bring to the boil on high heat (to evaporate the alcohol).
Add the stock, a ladle at a time, stirring until each addition has completely been incorporated. This, my friends, takes EXACTLY 22 minutes. Okay, have another sip..small one ( of course) of the Limoncello. Add butter and lemon zest and stir to combine well.
Place the lettuce in a small bowl, tossing with the oil and lemon juice. Transfer the lettuce to small ramekins, pressing down lightly. Top with risotto and smooth off the top. Revert onto your serving plates and remove the ramekin.
I know…show off! Never mind, add a few ooey-gooey ribs or rack of lamb and you have a wonderful meal. The only thing needed is a glass of wine. This recipe makes for 4 guests.
Filet Mignon With Citrus Olive Relish
I know it sounds expensive but, in my defense, if you are celebrating a special Anniversary/birthday or better yet, your in-laws or boss are coming for dinner….prepare this and you will get that raise. It isn’t that expensive, honest.
- 1 tbsp. honey
- 3 tbsp. sherry vinegar
- 1/4 cup plus 2 tsp. olive oil, divided
- 1/2 cup shallots, finely diced
- 2 garlic cloves, minced
- 1/3 cup Kalamata olives, sliced
- 3/4 cup Italian flat leaf parsley, chopped
- 1 orange
- 1 lime
- 1/2 cup crushed pineapple, drained
- kosher salt and black pepper
- 4 x 7 oz. filet mignons
- 1 tsp. butter
In a medium bowl, whisk together the honey and sherry vinegar.
Now continue whisking and slowly add 1/4 cup oil in a steady stream until emulsified. Stir in the shallots, garlic, olives and parsley.
Cut away the skins of the citrus fruits and segment each piece so you can cut into bite-size pieces. Add the pineapple and stir into the honey mixture and set aside.
Season both sides of the steak with salt and pepper. Add 2 tsp. of oil and the butter in a skillet on high heat, reduce to medium temperature and cook about 7 minutes per side for a medium-rare doneness.
Transfer to a board and rest for about 10 minutes.
If possible, the day before or at least, the morning of, the dinner, set a beautiful table. Remember to have candles and fresh flowers. Now add mashed potatoes, veggie and salad and you have a perfect meal.
Sorry…it is not perfect unless you have a glass of Chianti or Pinot Noir. Now, it is perfect.
Enjoy!
Pork Loin Chops With Pears
This is another ‘quickie’ dinner and when you have kids in so many different sports, or dance classes, or company coming, this is a great way to go. The only secret to being super quick is to measure out all the ingredients first and then go for it. Also this cut of meat is made for fast cooking.
- 2 small pears, cored and cut into 8 wedges
- 1 cup pear nectar (or apple juice if that is all you have in the cupboard)
- 2 tsp. grated fresh ginger
- 1/4 tsp. ground cinnamon
- 4 pork loin chops, 3/4 inch thick
- 1 tsp. cracked pepper
- pinch of salt
- 1 tbsp. olive oil
- 2 tsp. cornstarch
In a saucepan combine the pear wedges, pear nectar, fresh ginger and cinnamon. Bring to a boil then reduce heat, simmering for about 2-3 minutes until tender. Remove them with a slotted spoon, set aside and reserve liquid (should measure 1/1/4 cups). Add more nectar if it doesn’t.
Cut away the excess fat and press the pepper into the meat and sprinkle with salt. Cook in a hot skillet for about 9-10 minutes until there is no pink and the liquid runs clear. Remove the chops but reserve the drippings in the pan.
Add the cornstarch by whisking into the drippings. Add the pear liquid and cook until it becomes thickened. Add the pears and cook a further 60 seconds.
If having mashed potatoes, put a large dollop in the center of the plate, place a chop just off to the side (yet still on the potatoes) and drizzle the sauce over the top.
This is even company fare. Add a vegetable, salad, glass of wine and what more could you ask for?
I know…..you are so welcome!
Ginger Orange Glazed Carrots
Now I have to confess…growing up this was one vegetable I could not/would not eat. In fact, I went without dessert for one whole year but that is another story.
This is a wonderful way to elevate the lowly carrot to a “company-worthy” side dish to anything barbecued.
- 2 1/2 cups carrots, sliced in 1/2 inch pieces
- 3 tbsp. ginger preserves, chopped
- 1 tsp. grated fresh ginger
- 2 tbsp. frozen orange juice, concentrate, thawed
- 1 tbsp. butter
In a saucepan, cook the carrots in lightly salted water for about 4 minutes. Drain and set aside.
In the same pot (save dishes) combine the ginger preserves, orange juice, grated ginger and butter, stirring until melted. Return the carrots to the pot, cooking, uncovered, for about 6-7 minutes until the carrots are tender and glazed.
Serve with barbecued ribs or chicken, along with buttered fettucine noodles. Awesome!
Fig Upside Down Cake
Okay, okay…we do have our own fig tree but you can buy them at the market and they are truly fabulous, raw, baked, whatever. I love them. When we operated our Bed and Breakfast, we would drive into Vancouver to the Granville Island Market, buy some and then return home. No one grocery store would bring them in, which is too bad.
- 1 1/2 lbs. fresh figs, stemmed and quartered
- 1 cup sugar
- 6 oz. butter, room temperature
- 1 cup brown sugar
- 2 large eggs, lightly beaten
- 2 1/4 cups flour, sifted
- pinch of salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 tbsp. finely chopped crystallized ginger
- 1 tsp. vanilla
- 1 cup whole milk
Preheat oven to 350 degrees. In a bowl, mix the figs with the sugar. In a cast iron skillet, melt 1/2 of the butter and saute for 2 minutes.
For the batter, cream the remaining butter and brown sugar. Stir in the eggs, one at a time. Sift together the flour, salt, baking soda, baking powder and cinnamon.
Combine the vanilla and milk. Add the flour mixture and milk to the egg mixture. Mix well. Fold in the ginger, combining well. Pour this over the figs and bake in the oven for about 40 minutes until the cake is a golden colour and pulls slightly away from the edges of the skillet.
Cool for about half an hour and invert onto a large platter.
When serving, be sure to add a generous dollop of sweetened whipping ceam or ice cream.
I know, you can’t stop eating it. You are so welcome.
Easy Homemade Strawberry Gelato
This is wonderful and, as it is made like an Italian Gelato, it is lighter in fat content over most ice creams on the market.
- 3 cups fresh strawberries, hulled, cut up
- 6 cups milk
- 1 1/3 cups sugar
- 12 beaten egg yolks
- red food colouring
Place the berries in a blender and blend until almost smooth.
In a large saucepan combine 3 cups of milk, all the sugar and egg yolks and stir constantly until the mixture thickens and coats the back of a spoon. When the custard is done, remove from heat and slowly add the remaining milk, whisking as you add the strawberries and food colouring.
Cover the mixture with plastic wrap and refrigerate overnight. Next day, freeze in an ice cream maker according to instructions.
Freeze in a sealable container and you can enjoy a ‘summer’ treat anytime throughout the winter. Oh, I forgot, it won’t last long so make it again and just change the berry type and you will always have a fresh treat on hand.
As I said…..yummy.
Raspberry Dream Mini Cookie-wiches
You won ‘t believe that by using a cake mix you get these cookie-wiches. These make a great ‘sweet’ to add to your table of goodies when entertaining, especially with the entertaining season fast approaching.
- 1 pkg. white cake mix (Duncan Hines is good)
- 3 tbsp. dry Jell-o Raspberry Gelatin
- 1 cup thawed Cool Whip whipped topping
- 1 egg
- 1 tub Cool Whip cream cheese frosting, thawed
Preheat oven to 375 degrees. Stir all the ingredients together, except the frosting. Make sure it is well combined. The frosting will be quite stiff so don’t panic.
On parchment lined baking sheets, shape into balls, using 1 tsp. of the dough, placing 2 inches apart. They will spread out.
Bake for about 8 minutes until the edges of the cookies are set. For goodness sake, do not over bake). Cool on baking sheet for about 2 minutes then remove to cooling racks.
Thaw the cream cheese frosting and mix in a couple drops of red food colouring to make a soft pink filling. Fill 2 cookies with 1 tsp. filling to make the sandwich. Repeat with remaining cookies and frosting.
Keep refrigerated until ready to serve, then a light dusting of icing sugar will make them look so special.
What a great addition to the party trays at your Open House celebration or Wine and Cheese event.
Damn, you did it again!
Bacon Cheeseburger Pie
When you hear “It’s Hockey Night In Canada” you know a quick and easy dinner is in the mix. This is a fun meal to make and, of course, simply devour with great conversation, banter about what team is going to win, or just enjoy those sitting down at the table with you.
- 1 1/2 lb. extra lean ground beef
- 1/2 cup Panko breadcrumbs
- 1/4 finely chopped onion
- 1/4 cup ketchup
- 2 tsp. mustard
- pinch of salt
- 3 slices bacon, cooked crisp, crumbled
- 4 large potatoes, peeled, cut in 2 inch cubes
- 1 head of garlic
- olive oil
- whipping cream
- 1/4-1/2 cup Philadelphia cream cheese
- butter
- 1 – 1 1/2 cups shredded Monteray Jack Cheese
- 2-3 Roma tomatoes, halved, seeds removed, chopped
- 1/2 green Bell pepper, finely chopped
Heat oven to 375 degrees. Cut the top off the garlic, and in a piece of tin foil, place the head and pour a tbsp. of olive oil over and then seal. Cook in the oven for about 40-50 minutes until soft and caramelized. Remove from the oven and cool down for about 10 minutes.
Mix the ground beef, breadcrumbs, onion, salt, ketchup, mustard until well combined. Press this into a 9 inch pie plate over the bottom and up the sides. Bake for about 15 minutes.
In a pot of water, peel and cut the potatoes in chunks. Cook until tender and then process in your electric mixer with a copious amount of butter, the cream cheese, squeeze the flesh out of the garlic and discard the skins, 1/4 – 1/3 cup of whipping cream (not too much or it becomes watery). When mixed and smooth, spoon into the meat crust and smooth the top. Sprinkle the cheese over the surface of the potatoes. In a circle on top sprinkle the tomato, crisp bacon and green pepper.
Return to the oven and bake a further 15-20 minutes until hot and the cheese has melted. Serve with a crisp, chilled salad, garlic/cheese toast and, without fail, a cold beer or glass of wine.
Pasta With Mushrooms and Butternut Squash
An easy Friday night dinner to prepare and just relax. Pour a glass of wine , kick off the shoes, and set the table. Be sure to light the candle(s) to set the mood.
- 1/2 cup panko breadcrumbs
- 1/2 cup Asiago cheese, grated and divided
- pinch of salt and pepper
- 1 butternut squash peeled, halved and seeds removed
- 4 tbsp. olive oil
- 6-8 sage leaves, tear into small pieces
- 10-12 oz. button mushrooms, brushed and quartered
- 3/4 lbs. penne pasta
Preheat oven to 425. Toss the breadcrumbs with 2 tbsp. cheese and a pinch of salt.
Pour yourelf a glass of wine and begin. Cut the squash into 1/4 inch pieces. Toss squash with 3 tbsp. of oil , add the sage leaves and spread out on a parchment lined baking sheet. Roast for 10 minutes.
Brush the mushrooms with remaining oil. Push the squash over in the pan and add the mushrooms, roasting for 10 minutes. Flip the vegetables and bake a further 20 minutes or until tender and golden in colour.
Remove the squash from the oven and sprinkle the mushrooms with the breadcrumb mixture and return to roast another 5 minutes.
In a large bowl, add the pasta and remaining cheese and add the vegetables. Gently stir (or toss) to combine.
More wine, perhaps?
If necessary, add a touch of pasta water to make a creamy sauce. Drizzle with more oil and cheese if warranted.
While this is happening, boil the penne in salted water and cook according to instructions.
Ladle into your prettiest Italian pasta bowls and enjoy. You can now exclaim….thank goodnss for Fridays.