Dec 12, 2016
Duchess potatoes are an elegant potato accompaniment for turkey and prime rib dishes. Plus, these decorative mashed potatoes are easy to make!
Makes: 12 servings
INGREDIENTS
3 pounds Russet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half cream, room temperature
3/4 stick unsalted butter, room temperature
3 teaspoons fine sea salt, divided
1/4 teaspoon ground black pepper
1/8 teaspoon nutmeg
5 extra large egg yolks, room temperature
For Egg Wash: 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
DIRECTIONS
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place potatoes in a large pot, cover with cold water, add 2 tsp. salt, and bring to a boil. Boil until potatoes are tender when pierced with a sharp knife, about 10-15 minutes. Drain well and return potatoes to the pot. Heat potatoes over medium-low heat, stirring often until dried out; about 5 minutes.
Mash potatoes with a masher or potato ricer until smooth and free of lumps. Let mashed potatoes cool slightly. While potatoes are still warm, add half-and-half cream, butter, nutmeg, egg yolks, 1 tsp. salt, and pepper and mix well.
Spoon transfer potato mixture to a pastry bag fitted with a large star or round tip. Pipe potatoes onto parchment paper – twelve 3-inch circular by about 2 1/2-inch high decorative mounds, approx. 2 inches apart. Alternatively, you can mound potatoes and, starting from the bottom of the mound, swirl with a fork. Brush tops with egg wash and bake until golden brown, about 20 minutes.
Dec 12, 2016
This easy to make roasted pork loin, stuffed with apricots, cherries, and pineapple, and glazed with a thyme and mustard sauce, is perfect for holiday dinners, or as center stage for your New Year’s buffet.
Prep: 30 min ¦ Cook Time: 1-1 1/4 hours ¦ Total Time: 1 3/4 hrs ¦ Makes: 6-8 servings
INGREDIENTS
3 lb boneless pork loin, butterflied
11 oz. dried apricots
4 oz. dried pineapple
8 oz. dried cherries
3/4 cup low-sodium fat-free chicken broth
2 cloves garlic, minced
1 tbsp. fresh chopped rosemary
1/4 teaspoon salt
Freshly ground pepper
Olive oil
Glaze:
1 tbsp finely chopped fresh thyme leaves
3 tbsp stone ground mustard
1/2 cup honey
2 garlic cloves, minced
DIRECTIONS
In a small bowl combine honey, mustard, thyme, and garlic. Set aside.
In a medium saucepan over medium-high heat, bring dried apricots, cherries, pineapple, and 3/4 cup broth to a boil. Remove from heat and let sit until water is absorbed, about 10 minutes.
In a small bowl, mix the apricot mixture with minced garlic, rosemary, and 1/4 teaspoon salt.
Season both sides of the butterflied pork loin generously with salt and pepper. Turn meat cut-side up. Starting at one edge, spread the apricot mixture over one-third of the meat and roll meat until a cylinder is formed, leaving seam side down. The stuffing mixture will be concentrated in the center of the pork loin. Tie the pork loin at 1-inch intervals with 10- to 12-inch lengths of kitchen twine. If in doubt on how to truss the pork loin with butcher’s twine, watch this video from About.com
Preheat oven to 350°F.
In a large oven-proof skillet, heat 1-2 tablespoons of olive oil to a med-high heat. Season tenderloin with salt and pepper and sear on all sides until golden brown. Place pork seam-side down.
Brush pork loin with glaze, and place skillet with pork in the oven. Cook 20-25 minutes per lb., or about 1 to 1 1/4 hours total for a 3-lb. roast. Note: cooking times will vary depending on the size of the loin and your preference for medium or well-done meat. Generally, an instant-read thermometer inserted into the thickest part of the loin should reach an internal temperature between 150-160°F. Baste roast frequently during cooking. Remove from oven and brush with another coat of glaze. Tent with foil and let rest for 10 minutes before serving.
Dec 9, 2016
Minestrone Soup
Breaded Shrimps
Salisbury Steaks
Breaded Scallops
Corned Beef Brisket
Fried Chicken
Honey Chicken Wings
Spicy Chicken Wings
Balsamic Herb Chicken
Turkey & Chicken Sausages
Baked Tilapia
Chicken Tenders
Mac-n-Cheese
Starches & Veggies
Salad Bar
Dec 8, 2016
Leg of Lamb
Sweet & Sour Grouper
Fried Grouper
Balsamic Herb Chicken
Spicy Chicken Wings
BBQ Chicken Wings
Chicken Tenders
Bangers & Mash
Fried Chicken
Garlic Mussels
Mac-n-Cheese
Starches & Veggies
Salad Bar
