1 pork loin roast, (about 5 1/2 pounds), trimmed *
3 garlic cloves, thinly sliced
2 tablespoon plus 1/2 teaspoon thyme leaves, plus 4 thyme sprigs
1 kosher salt and freshly ground pepper
2 tablespoon olive oil
2 medium onions, peeled and cut into thick slices
4 medium bartlett pears, halved, cored and cut into thick slices or wedges
1 1/2 quart pear cider or apple cider
1/2 small cinnamon stick
10 black peppercorns
1 whole clove
2 tablespoon minced shallots
30 tiny cherry tomatoes, for garnish
Make 20 small incisions all over the fatty side of the pork roast. Insert a slice of garlic in each slit. Season the meat all over with 2 tablespoons of the thyme leaves, 1 1/2 tablespoons of salt and 1 tablespoon of ground pepper. Cover and refrigerate overnight.
Preheat the oven to 400°F. Coat the bottom of a very large roasting pan with the olive oil. Set the pork roast in the pan, fat side up, and surround it with the onion wedges. Roast the pork for 45 minutes. Add the pear wedges to the pan, turning them to coat with the drippings. Continue roasting the pork for 20 to 30 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 150°F. Set the pork on a large platter and surround it with the roasted pears and onions. Cover with foil.
Meanwhile, in a large saucepan, combine the pear cider, thyme sprigs, cinnamon stick, peppercorns and clove. Boil over high heat until reduced to 2 1/2 cups, about 30 minutes.
Discard the fat from the roasting pan and set the pan over moderate heat. Add the shallots and cook, stirring, until wilted, about 3 minutes. Add the reduced pear cider and bring to a boil, scraping up any browned bits. Transfer the sauce to a small saucepan and simmer over moderate heat until reduced to 1 cup, about 8 minutes. Strain the sauce and add the remaining 1/2 teaspoon of thyme leaves. Season with salt and pepper.
Carve the meat and arrange the chops on a platter. Arrange the roasted pears and onions and the cherry tomatoes around the pork and serve with the pear-cider sauce.
* Have your butcher french the bones (scrape the bones clean of meat, fat and gristle.)
Pecan Pie
3 eggs slightly beaten
1 c brown sugar
1 c karo syrup
2 tblsp butter, melted
1 tsp vanilla
1 unbaked 9-inch pie crust
Preheat oven to 350°F. In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter and vanilla; stir until well blended.
Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between venter and edge comes out clean.
Cool on wire rack.
Recipe From: The 2005 Taste Of Southern Colorado Holiday Recipe Book by The Pueblo Chieftain, Pueblo, Colorado, contributed by Barbara Miller of Pueblo, Colorado.
Paprika Chicken
1 chicken, 8 to 10 pieces
2 tablespoon oil
1 onion grated
1 tablespoon paprika
1 salt
2 to 3 tblsp tomato purée
Wash and dry the chicken pieces. Heat the oil in a pan, add the grated onion and brown. Add the paprika and when it bubbles put in the chicken pieces. Turn them over in the onion-paprika mixture. Salt them and cover. Braise over a low heat, turning the chicken from time to time, for 45 minutes to 1 hour. The chicken will exude its juices and if the sauce is still rather runny when the chicken is cooked, add the tomato puree and stir. Cook a little longer and serve.
Paprika Dumplings
1/2 cup butter
2 egg yolks
3/4 cup flour
1/4 teaspoon salt
1 teaspoon paprika
1 pinch cayenne
1 egg white
Cream butter until light. Add egg yolks, slightly beaten, and continue creaming until thoroughly mixed. Gradually add flour with salt, cayenne and paprika. Fold in one stiffly beaten egg white and shape into small balls the size of a walnut. Drop into boiling salted water or stock appropriate to the soup served. Cover tightlyu and let simmer for 5 minutes. Serve at once. Note: You may substitute freshly grated nutmeg for the paprika for a completely different taste that is equally delicious.
Recipe From:The Soup Book byLouis P. DeGuoy
Parmesan And Basil Covered Perch
1 lb fish fillets
2 tablespoon bread crumbs
1 tablespoon parmesan cheese, grated
1 tablespoon basil
1/2 teaspoon paprika
1/8 teaspoon black pepper
1 tablespoon egg white
2 tablespoon parsley
Preheat oven at 500°F. Prepare a loaf pan lined with foil with cooking spray. Move rack to position slightly above middle of oven. Mix remaining ingredients except egg white and parsley. Brush one side of fillet with egg white; dip into bread crumb mixture. Place fillets, coated sides up, in pan. Bake uncovered for 10 minutes or until fillets flake easily with fork.
Recipe From: Betty Crocker's New Choice Cookbook
Passover Beef Rolls
2 lb ground beef
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 pkg potato pancake mix
3/4 cup matza meal
3/4 can tomato and mushroom sauce
Potato pancake mix. Mix with one egg, 1 cup water, 1 tablespoon matza meal. Mix meat with all ingredients, except pancake mix. mix well together. Roll out 1/2 inch thick. Put potato pancake mix on top. Roll up like jelly roll. Pour remaining tomato sauce over top. Bake at 350°F for 1 hour.
Passover Lemon Bread
3 eggs; whole
3 egg yolks
1/2 cup lemon juice or zest of whole lemon
1 1/2 cup sugar
6 egg whites, divided
2 pkg bought mandel bread or 2 lbs. recipe mandel bread
3 tablespoon melted margarine
Base: Crumble mandel bread finely (processor) and combine with melted margarine. Line bottom and sides of 8 to 8-1/2 inch spring form pan and press down for a firm crust. (You can also use a bigger (10") spring form pan but in that case, you must double the filling recipe)
Filling: Double boiler: Combine whole eggs, egg yolks, lemon juice, lemon zest and 1-1/4 cups sugar. Cook until thickened, stirring constantly. Remove from heat and allow to cool (cover tightly with plastic wrap, pressing wrap on surface of custard). In a separate bowl, beat 3 egg whites until foamy, add 3 tablespoons sugar, and beat until stiff. Fold into cooled lemon custard mixture. Pour lemon mixture into prepared pan. Freeze at least 5 hours or overnight.
In a clean bowl, beat 3 egg whites until foamy. Add 1 tablespoon sugar. Beat until stiff. Pour meringue over frozen lemon mixture in pan, broil until golden (this will brown quickly, so watch carefully). Return to freezer. Remove from freezer about 15 minutes before serving. Enjoy!
Mandel Bread
3 eggs
3/4 cup sugar
1 1/4 cup cake meal
1/2 cup nuts, chopped
1/4 cup coconut
5 tablespoon oil
1 grated lemon and orange rind
Beat eggs and sugar together, and add oil and rinds.
Add flour and fold in nuts. Let stand 10 minutes in refrigerator.
Divide into four parts, and rol into strips.
Bake at 350°F for 20 minutes. Cut while warm.
Matzo Caramel Pecan Squares
4 plain matzos
1 cup brown sugar, packed
1 cup margarine
1 cup chopped pecans
1 cup semi-sweet chocolate chips
1 cup slivered almonds, optional
Spray bottom of jellyroll pan or cookie sheet with sides (15 1/2" x 10 1/2" x 1 1/8" or larger) generously with vegetable spray. Line pan with matzos, breaking to fit.
In medium saucepan over medium-high heat, combine margarine, brown sugar and pecans. Bring to a boil, stirring with a wooden spoon. Reduce heat to medium and boil 2 minutes, stirring constantly. Pour over matzos. Bake at 350°F for 7-8 minutes.
Remove from oven and immediately sprinkle with chocolate chips. Return to oven and bake 2-3 minutes longer to melt chocolate. Do not overbake; they will burn easily at this point.
Remove from oven. If desired, gently spread the softened chocolate with a spatula, leaving a swirled pattern. If you are adding the almonds, sprinkle on top now. Let cool 10 minutes, then cut into squares, being careful not to burn yourself as the syrup is still very warm at this point. (I use a kitchen shears or pizza cutter.) If the syrup is still hot, let them cool a bit longer in the pan, but not more than about 20 minutes. You want the syrup to stick to the bottom of the matzo, if possible. Remove to waxed paper to finish cooling. (If you don't, you won't be able to remove them from the pan.)
Refrigerate to set. They freeze well (and are also delicious right out of the freezer.)
Note: These have been without nuts, but the consistency is totally different, more like hard sweetened matzo, rather than toffee bars. Also they have been made with reduced fat Hershey chips, and reduced fat margarine and they're fine.
Recipe From: Milwaukee Sentinel Newspaper.
Matzo Omelet
2 white matzos
salt & pepper to taste
1/2 onion, grated
boiling water
4 eggs
fat for frying
Break matzos into small pieces. Pour boiling water to cover over them and let stand a few minutes. Then drain and beat all ingredients together very well. Heat fat in skillet. Pour batter in. This should make 4 good sized omelets. Can be served with jelly, syrup, or sour cream.
Variation: Substitute 2 c. farfel instead of matzo.
Maui Turkey Kabobs
1/3 cup each red wine vinger and botled plum sauce
2 teaspoon reduced- sodium soy sauce
1 teaspoon each grated fresh ginger and minced, garlic
1 lb turkey tenderlion steaks or cutlets
1 small zucchini
1 small yellow summer squash
1 medium red bell pepper
8 small mushrooms
8 cubes fresh or canned pineapple
In small bowl combine vineger, plum sauce, soy sauce, ginger, and garlic. Rinse turkey and pat dry. Cut into 1-pieces. Place in sealable bag with half the marinade. Seal bag. Refrigerate to marinate at least 1 hour, turning occasionally.
Cut zucchini and yellow squash into 3/4-inch-thick slices. Cut red pepper into 1-inch squares. Place zucchnini, squash, red pepper, mushrooms, and pineapple in separate sealable plastic bag with remainder of marinade. Seal bag. Set aside to marinate. Meanwhile, soak eight 6-inch bamboo skewers in water, to prevent burning during cooking.
After marinating for at least 1 hour, remove turkey and vegetables from marinade. Discard turkey marinade. Reserve vegetable marinade.
Remove broiler pan and preheat broiler. Tread turkey, vegtables, and pineapple on soaked skewers, intermingling colors and textures. Arrange kabobs on broiler pan.
Broil, 3 to 4-inches from heat source, for 5 minutes. Brush with marinade from vegetables. Turn kabobs over. Broil 3 to 5 more minutes or until turkey is no longer pink in center and vegetables are tender. Discard marinade.
Recipe From: Richard Simmons Fareware To Fat Cookbook.
Ha'penny Friendship Bread
5 1/2 to 6 cup bread flour
3 tablespoon sugar
2 teaspoon salt
2 pkg active dry yeast
2 cup water
1/4 cup oil
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of bowl. On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85°F.) until light and doubled in size, about 1-1/2 hrs.Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 mins. Shape as desired. (Shape directions to follow in next note.)
6 Small Loaves: Grease 6 6x3" loaf pans. Or, if desired, grease two cookie sheets to make free form loaves. Divide dough into 6 parts. Remove air pockets by working dough with hands and rolling into 6 10x5" rectangles. Starting from shorter side, roll up, pinching edges firmly to seal. For free-form loaves, taper ends slightly. Place seam-side-down on prepared pan. Cover; let rise in warm place until light and double in size, about 45 mins. Heat over to 375°F. Bake for 25-35 mins., until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on wire racks.
6 Small Braids: Grease 2 cookie sheets. Divide dough into 6 parts. Remove air pockets by working dough with hands. Roll each part into an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips. Braid strips togehter, tuck ends under and seal. Repeat with remaining dough. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 45 mins. Heat oven to 375°F. Bake for 25-35 mins. until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks.
To Decorate: Make small 1/2" slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note.
To Preserve Bread: Allow loaves to dry in cook dry place for several days until Very Hard. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired.
Tip: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed.
For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note.
Friendship Poem: A penny for happy thoughts, Grains that grow and nourish, Leavenings to lift us up, May friendship ever flourish. These lovely friendship loaves were inspired by the Begger's Rhyme of unknown origin. Christmas is coming, the geese are getting fat, plase put a penny in the old man's hat, If you haven't got a penny, a ha'penny will do, If you haven't got a ha'penny--God Bless You! This special message to accompany your gift breads (the Friendship Poem), is sure to spread the feeling of warm frienship and good will.
Recipe From: Pillsbury Festive Holiday Recipes Cookbook, Classic #13.
Roast Breast Of Turkey With Mashed Potatoes And Gravy
1/4 cup olive oil
2 cloves garlic; minced
2 teaspoon dried thyme, crumbled
2 teaspoon dried sage, crumbled
1 salt and pepper
3 1/4 lb turkey light meat, skinless, boneless, rolled and tied
2 cup chicken stock
Gravy:
1/2 cup water
1 tablespoon cornstarch
1 cup chicken stock
1 teaspoon canola oil, butter flavored
1 salt and pepper
3 lb boiled potatoes, mashed
1 cup lowfat buttermilk
1 clove garlic; roasted
The Bird:
Herb Rub: In a large baking dish, stir together the olive oil, garlic, thyme, sage and about 1/8 teaspoon pepper. Place the
turkey breast in the dish and rub the mixture over the entire surface of the turkey breast. Wrap in saran, and refrigerate for 3 hrs or overnight. Preheat the oven to 350°F (180°C).
Place the breast on a rack in metal roasting pan, season lightly with salt and pepper and pour 1 cup chicken stock into the bottom of the pan. Tent with foil. Roast, basting with the pan juices every 15 minutes or so, adding the rest of the stock as needed, until instant-read thermometer insert into the center registers 165°F (74°C), about 1 hour and 20 minutes. Transfer the breast to warmed serving platter and cover with aluminum foil while you make the gravy. The Gravy: Place the roasting pan on the stove top over high heat, add the water and deglaze the pan by stirring to dislodge any browned bits on the pan bottom. Boil until the liquid is reduced by half, about 2 minutes. Turn off heat source. Dissolve the cornstarch in the stock, add optional butter flavored canola oil. With a whisk, add the thickener to the pan liquids, turn heat source on to medium-high and continue to whisk until thickened, as much as 5 minutes. Season to taste with salt and pepper. Service: Snip and discard the string from the turkey breast. Slice the meat and serve on warmed individual plates.
Place a mound of mashed potatoes alongside and drizzle the gravy over the turkey and potatoes. Suggest serving with cranberry-raspberry relish, a platter of corn and peas garnished with grated raw carrot and orange zest.
Recipe From: Best of Casual American Cooking by Diane Rossen Worthington (1995)
Cranberry Raspberry Relish
1 can whole berry cranberry sauce
1 jar raspberry jelly
1 pkg unsweetened frozen raspberries
1 can mandarin oranges, drained
1 can crushed pineapple, drained
1 cup sugar
2 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
In a large saucepan, combine all ingredients. Stirring occasionally, cook over medium heat until sugar dissolves and mixture begins to boil. Stirring frequently, cook 5 minutes or until slightly thickened. Cool to room temperature. Store in an airtight container in refrigerator. Serve with meat, bread or pound cake. Yield: about 6 cups of relish.
Recipe From: Quick Gifts of Good Taste.
Roast Turkey With Sweet Potato-Apple Hash And Marsala Sauce
Turkey And Hash:
1 1/2 teaspoon olive oil
4 slice bacon, cut into matchsticks
1/2 cup chopped onion
2 cup sweet potatoes, peeled and diced
1 cup granny smith apples; peeled and diced
1 cup chicken broth, low-fat
2 tablespoon frangelico, hazelnut liqeuer
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary
2 lb turkey light meat, skinless, skin and fat removed
Sauce:
1 cup marsala wine, plus 2 tablespoons
2 teaspoon minced shallot
1/2 teaspoon minced garlic
4 cup fat-free chicken broth
1/4 teaspoon chopped fresh thyme
2 teaspoon arrowroot
For Turkey And Hash: Preheat oven to 450°F. Heat 1 tsp oil in large non-stick skillet over medium heat. Add bacon and saute until beginning to brown, about 2 minutes. Add onion and saute until tender, about 4 minutes. Add sweet potatoes and apple and saute 2 minutes. Add broth and liqueur and bring to a boil. Mix in thyme and rosemary. Set hash aside.
Place turkey breast in large glass baking dish. Rub with remaining 1/2 tsp of oil. Sprinkle with salt and pepper. Roast turkey 10 minutes. Spoon hash mixture around turkey and continue roasting until meat thermometer inserted into thickest past of turkey registers 165°F and hash is tender, about 25 minutes longer.
Meanwhile Prepare Sauce: Combine 1 c Marsala, shallot and garlic in heavy large saucepan and boil until reduced by half, about 8 minutes. Add broth and boil until reduced by half, about 20 minutes. Mix in thyme. Mix arrowroot and remaining 2 tablespoons Marsala in small bowl. Add mixture to sauce and bring to boil, stirring occasionally. Season to taste with salt and pepper.
Slice turkey and arrange on plates. Spoon hash alongside. Spoon Marsala sauce over turkey and serve.
