Celebration Pork...

I descend from a long line of entertainers. My family believes that the best way to demonstrate our affection for others is to throw a dinner party. From the time I learned to walk, I've passed hors d'oeuvres and daydreamed about the menus I would serve when I ruled my own roost.

Over the years, as I've experimented with any number of world cuisines and seasonings, the beef tenderloin has proven infinitely versatile. Another crowd-pleasing favorite is my pork roast stuff with apples & apricots and basted in a apple cider.

No matter whether I've given the roast a Hawaiian or a traditional Southwest makeover, it never fails to cast an aroma-therapeutic spell over the guests. The savory smells that waft into the living room over cocktail hour have the bewitching effect of advance-hyping the meal and inspiring chef-assisting offers that can carry over the whole night from plate running to bussing and dishwashing.

For a final and virtuously thrifty hurrah, there is no more appropriate way to honor the previous night's leftovers than to give it a second life as a homemade barbeque pork sandwiches; the added sweetness of the fruit really gives the barbeque sauce a tweak.

So, breakout the fine china & stemware give the house a quick clean and invite your dearest and nearest over for an evening of relaxed fine dinning and let the fun begin.



Apple-Apricot Stuffed Pork Tenderloin

Ingredients
2 medium apple, chopped
2 cup, dried apricots, chopped
¾ cup bread crumbs
½ cup celery, finely chopped
4 tablespoons golden raisins
4 tablespoons walnuts, chopped
4 tablespoons scallions, chopped including greens
¼ teaspoon Cardamom
¼ cup apple cider
2 pork tenderloin about 12 ounce each, trimmed
6 stripes of applewood cured bacon

Sauce:
1 cup apple cider
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
¼ cup dried apricots, finely chopped

Stuffing: Combine the apples, apricots, bread crumbs, celery, raisins, walnuts, scallions and Cardamom together. Stir in the apple cider. Set aside.


Butterfly the pork tenderloin - make a single lengthwise cut down the center of the narrow edge, cutting to within ½ inch of the other side. Spread the meat open. At the center of the tenderloin, make one perpendicular slit to the right of the V and one to the left. Cover the meat with plastic wrap and pound with a meat mallet to ½ inch thickness.

Spread the stuffing over the meat. Roll up and wrap wit bacon stripe; then tie with string to secure. Brush the meat with apple cider.

In a 350 degree oven, place the meat in a roasting pan, uncovered, and roast for 1 hour or until meat is no longer pink. Baste the meat once after 30 minutes of cooking.

Sauce: In a small saucepan, combine the apple cider, cornstarch, cinnamon and apricots. Over medium-high heat cook; stirring until thickened and bubbling.

Serve 3 one-inch slices with the sauce over top.

Serves 6

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George’s notes:

• As with all animals that walk on four legs, the tenderloin refers to the muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This is the most tender part of the animal, because the muscles that support the inner organs are not used for locomotion.
• Although often thought of as a "subtropical" fruit, this is actually false – the apricot is native to a continental climate region with cold winters, although it can grow in Mediterranean climates very well. The tree is slightly more cold-hardy than the peach, tolerating winter temperatures as cold as −30 °C or lower if healthy.
• Dreaming of apricots, in English folklore, is said to be good luck. But for American tank-driving soldiers, apricots are taboo, by superstition. Tankers will not eat apricots, allow apricots onto their vehicles, and often will not even say the word "apricot". This superstition stems from Sherman tank breakdowns purportedly happening in the presence of cans of apricots.

Yippee, it’s pancake day...

I recently posted how in France, crêpes are traditionally served on February 2, known as Candlemas ~ La Chandeleur. Well today is the day before the beginning of Lent and known as Shrove Tuesday. To shrive someone, in old-fashioned English ~ he shrives, he shrove, he has shriven or he shrives, he shrived, he has shrived ~ is to hear his acknowledgement of his sins, to assure him of God's forgiveness, and to give him appropriate spiritual advice. The term survives today in ordinary usage in the expression "short shrift". To give someone short shrift is to pay very little attention to his excuses or problems. The longer expression is, "to give him short shrift and a long rope," which formerly meant to hang a criminal with a minimum of delay.

Shrove Tuesday is also called Fat Tuesday ~ in French, Mardi =Tuesday; gras = fat, as in "pate de foie gras", which is liver paste and very fatty ~ because on that day a thrifty housewife uses up the fats that she has kept around for cooking, but that she will not be using during Lent. Since pancakes are a standard way of using up fat, the day is also called Pancake Tuesday. In England, and perhaps elsewhere, the day is celebrated with pancake races. Where the contestants run a course while holding a griddle and flipping a pancake. Points are awarded for time, for number and height of flips, and number of times the pancake turns over. There are of course penalties for dropping the pancake.

The day or sometimes a longer period immediately preceding Lent, is also called Carnival, which means "farewell to meat." The first part of the word "carni" as in carnivorous, and "vale" as in valediction. I have always said, one last hamburger before the Lenten fast begins.

Now back to those pancakes… it is hard to believe how many different variations of pancakes there really is. It seems most cultures have their own form of pancakes. Most are like a crêpe or very thin pancake; like the Chinese ones used for moo shu dishes. In Australia and New Zealand, small pancakes known as pikelets are traditionally served with jam and/or whipped cream, or solely with butter, at afternoon tea. In India, the Pooda or Cheela is a pancake, that can be made either sweet or salty and are of different thicknesses in different places of India. In the Netherlands, pancakes are called pannenkoeken and eaten at dinnertime. Pannekoeken are slightly thicker than crêpes and usually quite large (12" or more) in diameter. The batter is egg-based and the fillings can include sliced apples, cheese, ham, bacon, candied ginger and many other ingredients.

Well you get the idea ~ I submit to you here, two of my favorite ways to serve & eat pancakes. The first is just your basic pancake batter, which I like to stack about three high and top with lots of butter and warm maple syrup. And the second, which I made this morning, is like the Dutch pannenkoeken, made with apples and puffs up like a soufflé then topped with melted butter.

Basic Pancakes

Ingredients:
1 cup flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

In a large bowl, mix together flour, baking powder, sugar, and salt. In a separate bowl, combine eggs, milk, and oil.

Add liquid ingredients to dry ingredients, stirring until just moist. Let mixture rest about 2 minutes. Spoon or pour batter onto greased, hot griddle or nonstick skillet.

Cook pancakes on the first side until bubbles appear on the upper surface. Turn over and cook until the bottom is golden. Slide onto an oven proof platter; and keep warm in a 300 degree oven until ready to serve.

Serves 2




Spiced Apple Pancake
For the puffiest pancake, use a cast-iron skillet. If you don’t have one, choose a heavy 12-inch skillet with a bottom that is at least 10 inches in diameter and has an oven-safe handle.

Ingredients:
2 tablespoons butter or margarine
2 tablespoons water
½ cup sugar
2 tablespoons sugar
3 to 4 medium Granny Smith apples, peeled, cored
~ and cut into 8 wedges
3 large eggs
¾ cup milk
¾ cup all-purpose flour
1 teaspoon pumpkin pie spice*
¼ teaspoon salt

* can substitute ½ teaspoon ground cinnamon

Preheat oven to 450 degrees F. In 12-inch cast-iron skillet, heat butter, water, and ½ cup sugar over medium-high heat to boiling. Add apple wedges; cook 12 to 15 minutes or until apples are golden and sugar mixture begins to caramelize, stirring occasionally.

Meanwhile, in blender or food processor with knife blade attached, place eggs, milk, flour, pumpkin pie spice, salt, and remaining 2 tablespoons sugar, adding liquid ingredients to blender first. Blend until batter is smooth.

When apple mixture in skillet is deep golden, pour batter over apples. Place skillet in oven; bake 15 to 17 minutes or until puffed and lightly browned. Serve immediately.

Serves 4



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George’s notes:

• Today is traditionally the day when you feast, in preparation for what you’re about to give up for Lent. It’s also a day when it’s traditional to cleanse your soul - to confess and be absolved. There are records of this over a thousand years old, written by an Anglo-Saxon monks.
• Nowadays it’s pretty much just Pancake Day. Not that this is a bad thing. Pancakes have been part of Shrove Tuesday in England for centuries. Pancake racing still takes place and is thought to have started in 1445, when a woman cooking her pancakes heard the church bells ring, calling to confession. She ran to church wearing her apron and carrying her pancake still in its pan!
• Lent is not something I think too much about in my faith, but I like the idea of cleansing the soul, then cleansing our bodies in preparation for Easter. It is also good for ones health & diet to fast.

Apple Fritters...

The first memories I have of apple fritters come from a family trip to Colonial Williamsburg, Virginia when I was about seven years old. Up until then, I’d never had them before, but it was obvious that my parents were no strangers; as they hunted down a small bakery just to partake of the treat.

Apple lovers seem to hold these little hand held delights in such high regard that their eyes glaze over when talking of them. Whenever I walk into a good pastry bakery, I always look to see if they make an apple fritter. And get excited when they do.

Down here in the CSRA ~ Central Savannah River Area, the early settlers in the 18th century were made up of a lot of Swiss and Germans. Both groups have a wonderful legacy of cookie, torte, and fritter recipes. This light fritter batter came from The Georgia Home Economic Teacher's Best Recipes cookbook, published by the Georgia Parent Teacher Association in 1948. It's really delicious for fritters made with apples, pears, or plums. I’ve been using this recipe for years now and I always ask… How ’bout them fritters?



Apple Fritters

Ingredients:
3 large apples
Juice of 1 lemon
3 tablespoons sugar, plus sugar for dusting
¾ cup all-purpose flour
¼ teaspoon salt
2 large eggs, separated
½ cup water
1 teaspoon melted unsalted butter
Peanut oil for frying
Confectioners'sugar, for dusting

Core and pare the apples. Cut them into slices ⅓ -inch thick and place them in a bowl. Sprinkle with 1 tablespoon of lemon juice, more or less, and 3 tablespoons of sugar. Toss well and allow to sit at room temperature for 30 minutes.

Sift the flour and the salt together into a medium bowl. Keep the sifter nearby for the final presentation. Make a slight hollow in the center and add the egg yolks, 1 teaspoon of lemon juice, and ¼ cup of the water. Mix with a wooden spoon, then add the rest of the water and the butter, beating hard and pressing the batter against the bowl to break up lumps.

Pour 3 inches of oil into a stockpot or Dutch oven and place over medium heat. Beat the egg whites stiff, then fold them into the batter. When the oil has reached 365 degree F, dip each apple slice into the batter, allowing excess to drain off before dropping them into the oil. Do not crowd the pot and keep the temperature between 350 degree and 365 degree F. Cook until golden brown, about 3 minutes. Drain on paper towels and sprinkle with Confectioners' sugar.

Serves 4

At times, I will use a glaze icing to give a richer & sweeter look to my Apple Fritters ~

Confectioners’ Sugar Glaze

Ingredients:
2 cups confectioners' sugar
2 tablespoons plus 1 teaspoon water
½ teaspoon clear vanilla extract

In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). With a butter knife or small metal spatula, lightly spread glaze on cooled fritters. Let dry for 1 hour.

Makes about ¾ cup

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George’s notes:

• A fritter is any kind of food coated in batter and deep fried. The word comes from the Latin *frīctūra ("frying") by way of Old French and Middle English. It can refer to a dessert, a side dish or a main course food.
• Although fritter’s soft centers can be tricky, it is a common misconception that in this case they contain bread. Fritters are exclusively dough- or batter-based foodstuffs.
• Home Economics ~ also known as Family and Consumer Sciences, is the profession and field of study that deals with the economics and management of the home and community.
• The Central Savannah River Area Regional Commission (CSRA RC) is a public sector, non-profit planning and development agency that serves a 13 county and 41 city region in the eastern portion of Central Georgia.

Baked Apples...

A few weeks ago, I posted An un-complicated dessert ~ Well, realizing we all are looking for something un-complicated to cook after Thanksgiving; here is a baked apple with a simple, delicious and time-old recipe that has been around since the Garden of Eden. I like to use Royal Gala apples, because of their sweet, tart flavor and they are especially good for baking. They smelled so good fresh from the oven!



Baked Apples

Ingredients:
4 large good baking apples
¼ cup brown sugar
1 teaspoon cinnamon
¼ cup chopped walnuts
¼ cup dried cranberries
1 tablespoon butter
¾ cup boiling water

Preheat oven to 375 degree F.
Peel and remove cores to ½-inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about ¾-inch to an inch wide.

In a small bowl, combine the sugar, cinnamon, cranberries, and walnuts. Place apples in an 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (¼ of the tablespoons).

Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm

Serves 4

Cranberry-Apple Pie, a touch of color and tartness…

Who can resist a freshly baked pie? Earlier this week I made a pie that combines two classic autumn flavors: cranberries and apples. This is a delicious twist to the traditional apple pie! The touch of color and tartness sets this pie apart from the classic apple pie standby.

The end result is a wonderful dessert worthy of any friends and family get together. Enjoy!

Cranberry-Apple Pie

Ingredients:
Basic Pie Crust - below

Filling:
6 large Golden Delicious apples, cored, peeled and cut slices
1 cup whole cranberries, fresh or frozen
1½ tablespoons orange zest
1¼ cup sugar
3 tablespoons all-purpose flour
⅛ teaspoon salt
1 egg, beaten
1 tablespoon milk

Directions:
Preheat oven to 400 degrees F.
With prepared dough, line a 9-inch pie pan with one round and refrigerate both pan and second round until ready to fill.

In a large bowl, combine the apple slices, cranberries, orange zest, sugar, flour and salt; toss until well mixed. In a small bowl, beat egg and milk together to use as a wash for the crust.

Remove the crust from refrigerator and fill with filling. Brush the edges with the egg wash and cover with the second round, lightly pressing the edges together. Trim any overhang and crumb decoratively to seal. Brush the top crust with egg wash, avoiding the decorative edge (it tends to brown more quickly).

Make 3 slashes in the top to vent. Place pie pan on the middle shelve of the preheated oven and place a large baking sheet on the bottom serve to catch any drippings.

Bake for 1 hour, or until crust is golden brown. Cover pie with a loose piece of foil the last 10 to 15 minutes to avoid over browning. Cool pie on a wire rack for 25minutes before cutting.
Serve warm.

Makes 1 nine-inch pie

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Basic Pie Crust

Ingredients:
2¼ cups all-purpose flour
1 teaspoon salt
⅔ cup very cold unsalted butter, cut up
4½ tablespoons ice water

Directions
In a bowl combine the flour and salt. Add the butter or shortening and work it through with your hands until the mixture resembles coarse crumbs.

Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (Don't over-handle the dough.) Wrap in plastic and refrigerate for 20 minutes.

Remove the dough from the refrigerator, and place on a floured surface. If you're making 2 crusts, cut the dough in half and put the second half back in the refrigerator.

For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and ⅛- inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border. Fill and bake as directed in the recipe.