Ingredient: brown sugar

Citron Anise Pudding Cookies

Although pudding cookies have been around forever, it’s always interesting to take a basic recipe and personalize with flavors that appeal to you especially. I have always had loved the flavor of both citron and anise, so I decided to incorporate them in this cookie. I have very vivid memories of my mothers’ huge, wonderful garden, on our farm in southern Alberta. Citron was one of the melons that she grew and made it into a nice, preserved fruit for the winter months. I just loved it, but it seems this melon has become extinct these days. The reason can be deduced from historical seed catalogues. Throughout the period of about 1910 to 1950, whenever imported winter fruit and reliable refrigeration arrived in a region, the local seed companies tended to drop citron melon seeds from their catalogues.

The real value of citron melons was that they kept for nearly a year with no special storage, which means a rural family could depend on them for winter food (with some boiling and sugar), and they could be processed into sweet desserts at any time of year when there was less outdoor work to do. Combined with the fact that the plants require very little care, and can yield a decent crop in poor soil, citron melons were a very practical source of useful fruit for farm families and rural communities.

Citrons were a preserving melon, not meant for fresh eating that were widely grown by farm families and gardeners in the 1800s and early 1900s, all across Canada.

Since the flesh of the citron has no color or flavor of its own, it could be combined with other fruit to ‘extend’ them, making more jam, pies, and preserves. I recall my mother putting raisins with hers.

Anise can be a bit of a polarizing spice. It has the flavor that most people associate with licorice and tends to be something you either like or you don’t. I have always enjoyed the taste, so combining with citron makes a match made in heaven.

The tradition of using anise seeds to flavor meals and desserts dates to the time of the ancient Romans. It is said that the Romans would serve large cakes flavored with anise at the end of their feasts in order to enhance their digestion. 

Now this brings us to the question ‘why use pudding mix in cookies’? Added to cookie dough, pudding mix yields unbelievable texture and depth. They come out of the oven nice and crunchy on the outside, but they maintain that delicious soft, chewy texture on the inside. Cornstarch is a key main ingredient in instant pudding, so it probably makes sense that it helps make pudding cookies super soft and chewy. And when it comes to the recipe, you’ll want to choose your pudding mix carefully. An instant pudding mix is required.

Print Recipe
 Citron Anise Pudding Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine American
Keyword citron anise pudding cookies
Servings
DOZEN
Ingredients
Cuisine American
Keyword citron anise pudding cookies
Servings
DOZEN
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Line a cookie sheet with parchment paper.
  2. Sift together flour & baking soda; set aside.
  3. In a large bowl, cream together butter & sugar until light & fluffy. Add pudding & beat until well blended. Add eggs & vanilla, mix well.
  4. Add flour mixture slowly until well incorporated. Add anise seed & citron peel; beat just until incorporated.
  5. Roll into 60 - 1-inch balls & place on baking sheet. They don't spread much but still need a bit of room .
  6. Bake for 8-12 minutes or until set in the center. Let cool on baking sheet for a few minutes before removing to completely cool.

Pulled Pork Naan Pizza w/ Peach Onion Chutney

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans.

The Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest three-day multicultural events, taking place every August. The festival showcases a diversity of cuisine, entertainment, interpretive materials, and crafts worldwide. There is no admission to enter or to watch the many cultural dances and folk music shows throughout the day. Attendees will be able to purchase various food made by the pavilions. Due to the renovations currently happening at William Hawrelak Park, the festival has been relocated to the Edmonton Exhibition Lands and Borden Parks. 

Today, I’m doing a savory version with some pulled pork with a seasonal fresh peach and onion chutney. Chutney is a condiment that originated in India that can add an extra zing to your meal. A chutney may be sweet and spicy or sweet and savory, depending on the spices and other ingredients used. Often served with meats, such as chicken, pork, or ham, as well as fish.

You’ve likely eaten naan bread at some time. The tasty Indian flatbread is traditionally cooked in the tandoor, carries a slight smoky aroma, and has a soft texture with pillow-like pockets studded over the top. Puffed flatbread has the power to move beyond a dinner accompaniment. It’s worthy of a role far better — like actually being the main course.

It proves to be super versatile — naan is soft and sturdy enough to take the place of bread, thin enough to be used as a flatbread or pizza dough, and pliable enough to work as a tortilla. It can be soaked, baked, fried, and folded to take on some surprising and delicious forms such as French toast, savory bread pudding, paninis, nachos or even as a dessert naan bread with bananas, strawberries & chocolate.

Ever since Brion & I got ‘tuned in’ to savory naan bread pizzas, we love them no matter what the topping is. Should be a good meal for today!

Print Recipe
 Pulled Pork Naan Pizza w/ Peach Onion Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asia
Keyword pulled pork naan pizza w/ peach onion chutney
Servings
Ingredients
Peach Onion Chutney
Caramelized Onions
Other Ingredients
Course Main Dish
Cuisine Asia
Keyword pulled pork naan pizza w/ peach onion chutney
Servings
Ingredients
Peach Onion Chutney
Caramelized Onions
Other Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Peach Onion Chutney
  1. In a large heavy pot, combine sugar, vinegar, ginger, cumin, cinnamon & pepper flakes. Bring to a simmer over low heat, stirring until sugar dissolves. Add peaches & onion; increase heat to medium high & cook until peaches are tender & mixture thickens. Cool. ( I prefer to make this a day ahead).
Caramelized Onions
  1. In a skillet, heat oil until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture has evaporated & onion is soft. Reduce heat, sprinkle with vinegar. Cook & stir until golden. Add brown sugar, stirring until caramel in color. Remove from heat & cool.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, place 4 Naan breads & place on a baking sheet.
  3. Carefully spread peach onion chutney liberally over each Naan bread. Sprinkle each with a bit of grated cheese.
  4. Layer with pulled pork & caramelized onions. Top with remaining cheese & bake 15-20 minutes or until hot & bubbly. Remove from oven & serve.

Crunchy Streusel Rhubarb Cupcakes

One thing that really makes muffins and coffee cakes of all types extra special good is a sweet and crunchy streusel topping. These fluffy vanilla rhubarb cupcakes are topped with a swirl of cream cheese frosting, drizzled with poached rhubarb and then sprinkled with some crunchy, spicy, baked streusel.

The simple addition of Chinese 5-spice powder makes for a delicious aromatic streusel. Five spice powder combines Chinese cinnamon with anise, cloves, ginger and fennel in a delicious balance that complements rhubarb, coaxing out more of its natural aroma. Adding pepita seeds and baking the crumble separately, creates a special crunchier topping.

The basic streusel is very versatile in that it can be customized to your personal preferences or what you have on hand. Here are a few suggestions:

  • Use 2 cups flour OR 1 cup rolled oats * 3/4 cup whole-grain flour * 3/4 cup cookie or cracker crumbs
  • Use 3/4 cup sugar OR 3/4 cup brown sugar * 1/2 cup raw sugar * 1/2 cup maple syrup
  • Use 1 cup butter OR 1 cup brown butter * 1/2 cup nut/seed butter * 1/4 cup coconut oil * 1/4 cup oil or sesame oil
  • Add-Ins .. 1 cup coconut flakes or nuts * spices & zests * 1/2 cup toasted seeds * 1/2 cup cocoa powder or wheat germ

I realize, this is a lot of steps for just a cupcake, but I think you’ll love them.

Print Recipe
 Crunchy Streusel Rhubarb Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword seeded rhubarb cupcakes
Servings
Ingredients
Sour Cream Rhubarb Cupcakes
Poached Rhubarb
Pepita 5-Spice Streusel
Ginger Cream Frosting
Course dessert
Cuisine American
Keyword seeded rhubarb cupcakes
Servings
Ingredients
Sour Cream Rhubarb Cupcakes
Poached Rhubarb
Pepita 5-Spice Streusel
Ginger Cream Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cupcakes
  1. Preheat oven to 425 F. Line 9 muffin cups with large paper cups.
  2. Wash rhubarb & trim ends. Cut rhubarb into a 1/4-inch dice. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, salt & cinnamon. Set aside.
  4. In another bowl, whisk together sugars, eggs, sour cream, melted butter, vanilla & orange zest. Add the wet ingredients to the flour mixture. Stir until the flour is fully incorporated. Do not over-mix. Fold in rhubarb. The batter will be thick. Scoop the batter into 9 muffin cups, evenly distributing batter.
  5. Bake for 7 minutes. After 7 minutes, decrease the oven temperature to 350 F. & bake for another 12 - 15 minutes or until cupcakes test done. Remove from oven & cool completely on a wire rack.
Poached Rhubarb
  1. Place rhubarb, water, sugar, food coloring (if using) & cardamom in a saucepan. Simmer very gently for about 3-5 minutes or until rhubarb is soft but NOT mushy! Put a strainer on top of a bowl. Pour mixture into strainer & put the rhubarb pieces in another dish to cool. Pour the liquid back into the saucepan & let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool. Gently combine rhubarb & syrup.
Pepita 5-Spice Streusel
  1. Combine all ingredients in a small bowl. Using a wooden spoon, stir until incorporated. Using your fingers, form fine crumbs. Spread the crumbs on a small cookie sheet and bake on a rack in the middle of the oven for 10-15 minutes, or until light golden brown. Remove from the oven and allow to cool completely to room temperature. Crumble with fingers.
Frosting
  1. Beat butter until pale. Add powdered sugar & beat until smooth & pale, about 1 minute. Add softened cream cheese & ginger; beat until smooth.
Assembly
  1. Fill a piping bag fitted with a large round nozzle with frosting. Top each cupcake with a dollop of frosting then using a spoon, create a well in each dollop. Spoon a bit of poached rhubarb inside of each well. Sprinkle with pepita streusel.

Ritz Cracker Crumb Pork Chops

They’re not just for snacking—Ritz crackers go in casseroles, main courses, appetizers, side dishes and even desserts! Everybody loves Ritz, and even more when they’re on pork chops.

Breading is an essential ingredient in so many recipes. Turns out that many pantry staples (including crackers, chips, and other dried goods) can be used as a breading. All it takes is crushing up some crackers to get the same effect as your usual breadcrumbs and you may even find that you like some of these swaps better than the real thing! Ritz Crackers make a great substitute for traditional breadcrumbs. 

Why use breading? Firstly, there’s the elements of taste and texture. Seasoned breading on a chicken or pork cutlet, for instance, helps encrust the meat in more flavor. It also adds a bit of texture and along with a good blend of spices, a humble pork chop becomes amazing!

Print Recipe
 Ritz Cracker Crumb Pork Chops
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Course Main Dish
Keyword Ritz cracker crumb pork chops
Servings
Ingredients
Pork Chops
Cracker Crumb Breading
Seasoning Spice Blend
Course Main Dish
Keyword Ritz cracker crumb pork chops
Servings
Ingredients
Pork Chops
Cracker Crumb Breading
Seasoning Spice Blend
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Instructions
  1. In a small dish, combine spices. Mince onion (chopping by hand).
  2. Empty 1 1/4 sleeves of crackers into a large zip-lock bag. Crush crackers finely until you have a uniform size. Add seasoning mixture & onions to the bag & toss well to incorporate.
  3. Create a breading station for pork chops. One dish with flour, one with the beaten egg & one with the cracker crumb breading.
  4. Dip one of the chops into the flour & flip it over a couple of times . Coat all sides of the pork chop well with a thin layer of flour. Dip the flour coated chop into the egg, coating all sides.
  5. Lastly, dip coated chop into cracker crumb breading mixture. Press the crumb mixture onto the pork chop with your hand to ensure it is coated well. Lie breaded pork chop onto a platter. repeat this process for the rest of the pork chops.
  6. Place breaded chops in the refrigerator for 10 minutes. This will help the batter adhere to the chops better.
  7. Heat a griddle to a medium-low heat & spray griddle with cooking spray. Grill chops on both sides until cooked through & nicely browned. Serve with pork gravy if desired.

Cinnamon Beet Rolls

I always think of beets as a love-them-or-hate-them food.  You’re either all in or all out! People have been using vegetables in baking for quite some time. Think about some of the classics: carrot cake, pumpkin pie, banana bread, and zucchini loaf. Beets add moisture to baked goods along with a natural sweetness. 

In yeast breads, roasted beet puree makes for an incredibly tender crumb and moist interior thanks to the added hydration of the purée (similar to potato bread!) and a delicate crust, since the natural sugar in the beets creates more caramelization. Ultimately, the beets add a pleasantly earthy, subtly sweet flavor that enhances the rolls without overpowering them. 

The best-known baked treat made with beets is probably the Red Velvet Cake, but beets can add their deliciousness to cookies, muffins, pies and other baked goods like cinnamon rolls.

The idea of using beets to bulk up bread dough is said to have originated in Paris or Vienna or Germany.

Today the nutrition-packed beet is considered a ‘super food’, credited with everything from lowering blood pressure and increasing energy to fighting inflammation and detoxifying the body.

With that in mind, it seems like a good reason to make some cinnamon beet rolls.

Print Recipe
 Cinnamon Beet Rolls
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword cinnamon beet rolls
Servings
Ingredients
Dough
Filling
Course dessert
Cuisine American
Keyword cinnamon beet rolls
Servings
Ingredients
Dough
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a small bowl, add yeast, lukewarm water & 1 tsp sugar. Allow to sit about 10 minutes until frothy.
  2. In a large bowl, combine yeast mixture, 1/3 cup sugar, butter, salt, cinnamon, eggs & beet puree. Mix well. Add flour, one cup at a time, until well combined. Knead dough for about 8-10 minutes or until smooth & soft. Place dough in a greased bowl, cover with a tea towel & allow to rise for about 1 hour or until doubled in size.
Filling
  1. In a small dish, combine filling ingredients, set aside.
Assembly/Baking
  1. On a lightly floured surface, roll dough into a rectangle about 13” x 20”. Spread softened butter on rectangle & sprinkle with cinnamon sugar mixture, leaving a 1/2 -inch border around the edges.
  2. Roll up dough lengthwise into a tight roll, pinch seams shut & place roll seam side down. Cut into 12 pieces, rotating cuts on the diagonal. Press the handle of a wooden spoon firmly on the top & center of each roll to shape.
  3. Place rolls at least 2-inches apart on parchment lined baking sheets. Lightly cover the rolls with buttered plastic wrap & a tea towel. Set aside in a warm place for 20 minutes to rise.
  4. Preheat oven to 350 F.
  5. Brush with egg wash & sprinkle with coarse sugar.
  6. Bake for about 20 minutes or until golden. Serve warm.
Recipe Notes
  • To Roast Beets: wrap individually in foil & place directly on the rack of a preheated 400 F. oven. Bake until they're fork tender but not mushy; the total time will vary depending on the size of the beets. Allow beets to cool in foil, then rub off all the skin & any rough exterior pieces. Puree beets in a food processor or with an immersion blender.
  • Alternately, you can just boil, peel & puree if you are short on time.

Chinese Char Siu Pork Meatballs

The meatball is a food that transcends cultures. Char siu pork meatballs, are one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.

They are full of all the flavors we love in Chinese food takeout. Salty, sweet, smoky, charred edges with juicy tender pork inside. Todays recipe was inspired by Chinese char siu with the use of 5-spice powder giving them that unmistakable flavor. This is a blend of star anise, fennel seeds, Sichuan peppercorns, cloves, and Chinese cinnamon.

Char siu, loses something in its basic English name, barbecued pork. This sweetly marinated and basted meat has become a symbol of comfort food in Cantonese cuisine and means so much more than just barbecued or roasted meat.

The traditional dish is made from seasoned boneless pork. The pork is covered in a sweet, savory glaze and placed on wooden skewers or forks over low heat. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides. The char siu marinade is very distinctive in its flavor. Many cuts of pork can be used in char siu such as neck meat, pork belly and pork butt. Just about any lean boneless cut will work but I like pork tenderloin the best.

Meatballs are one of those creations that can be used in many different applications. The flavor profile can be varied with different spices or sauces. When they are paired with rice or noodles, they make a good main course. Alternatively, they are perfect as an appetizer or even just a snack. You can also make them in bulk and freeze them for use later. What’s not to love about something so versatile?

Print Recipe
 Chinese Char Siu Pork Meatballs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs
  1. In a large bowl, combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder & pepper. Mix well. Divide mixture into 20 pieces & roll into balls.
  2. in a skillet, heat oil. Fry meatballs in batches. Cook without moving for about 2 minutes or until the bottoms are cooked through. Use a spatula to carefully rotate the meatballs to cook on the other sides. Remove from skillet to paper towel.
Sauce
  1. In a small bowl or measuring cup combine all your sauce ingredients except the water and cornstarch. Pour your sauce mix in the skillet heat over medium low heat.
  2. Meanwhile, combine the cornstarch and water in a small bowl and pour in the skillet while stirring continuously. When the sauce begins to thicken add the meatballs back to the skillet and allow it to cook over low for 3-4 minutes, until they are coated.

Crown Roast of Pork

HAPPY EASTER!

Turkey at Thanksgiving. Prime rib at Christmas. Brisket at Hanukkah. Ham at Easter. Candy at Halloween. Holiday food pairings make each separate celebration special—and something special we look forward to each year.  One reason ham became the meat of choice for Easter dinner is because it was available. Historically, pigs were slaughtered in fall and cured over the winter. They were ready to eat once spring arrived and the Lenten fast ended. Today ham is available year-round and while Brion loves pork chops, ham is definitely not a meat he enjoys. Enter the pork crown roast ….

With its skyward-reaching ribs, a regal crown roast makes a stunning Easter dinner centerpiece.

Charred sticks of bone jutting from a wreath of fork-tender meat make this main seem medieval – as well as fit for a king and queen. There’s just something about a crown roast that makes it look like it belongs in the center of a long table in the dining room of a drafty castle filled with tapestries and enormous fireplaces.

The presentation is solely for appearance. If you can roast a turkey, you can prepare a majestic crown roast of pork.

Marinate the roast overnight or season it simply with salt and pepper, then tuck it into the oven. The interior space of the crown is a perfect spot for stuffing, making a beautiful presentation. Set it on a bed of greens or herbs, tuck in a few cranberries & persimmon slices around the rim and there you have it! Carving a crown roast is no more effort than slicing straight down between the rib bones.

Crown roast of pork is made from the rib portion of the loin. The meatiest part of the ribs forms the stable base of the crown. Common fears with making any roast are overcooking and drying it out or cooking it unevenly. If you roast a crown roast in a low & slow oven, you can get the entire roast pretty much exactly at the proper temperature from edge to center.

To enjoy with our meal, I’ve added some spiced cranberries. Now this is not just your basic cranberry sauce. Brion came home with a spiced cranberry liqueur to try so I couldn’t resist putting some in the cranberries. Wow, what an upgrade!

The distillery it comes from is located in the heart of Barrhead, Alberta. ‘West of the 5th’ was started by brothers Nathan and Caleb on their family farm in 2018. The family grows over 10-acres of fresh fruits to be used as flavoring in their award-winning moonshines. In just four short years of operating the distillery, the brotherly band have brought home five provincial recognition awards for their spirits.

With that being said, let’s enjoy & appreciate our Easter meals as we anticipate spring & the coming of a new season.

​

Print Recipe
 Crown Roast of Pork
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword crown roast of pork
Servings
Ingredients
Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Overnight Marinade
Spiced Cranberries
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
Course Main Dish
Cuisine American
Keyword crown roast of pork
Servings
Ingredients
Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Overnight Marinade
Spiced Cranberries
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Marinade
  1. The night before roasting meat, combine all marinade ingredients in a medium bowl. Spread marinade generously over entire roast, including bottom & between rib bones. Place roast in a large dish, cover with plastic wrap & refrigerate overnight.
Spiced Cranberries
  1. In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Lower heat & cook until reduced & slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks & cool. Refrigerate until ready to serve.
Stuffing
  1. Peel & cook potatoes, drain & mash. Set aside. Chop veggies. In a saucepan, melt butter & sauté veggies with herbs, salt & pepper. Remove from heat; combine with bread cubes, mashed potatoes & chicken broth. Add only enough chicken broth until it is moist but not mushy or falling apart. Mine usually takes the whole 2 cups. Refrigerate until ready to use.
Cooking Crown Roast
  1. Remove marinated roast from refrigerator & allow to sit at room temperature for 30 minutes before roasting.
  2. Preheat oven to 250 F. Adjust oven rack to a lower position. Place the roast on a wire rack set in a rimmed baking pan. Transfer to oven & roast until internal temperature reaches 160 F , about 8 hours. Remove from oven.
  3. Increase oven temperature to 350 F.
  4. Fill the center of the crown with prepared stuffing, mounding it slightly. Return roast to oven & roast until both roast & stuffing are browned & crispy on the exterior, about 15-20 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes as it reaches the internal temperature of 165 F.
  5. Remove strings & carve by slicing in between each rib & serve with pork gravy & spiced cranberries. If you have extra stuffing, bake for about 30 minutes in a buttered casserole dish for a future meal.
Roasting Veggies
  1. While the crown roast is cooking, prepare veggies. Since you are using a 'low & slow' cooking temperature it will be necessary to stove top 'roast' the potatoes & carrots.
Fingerling Potatoes
  1. Wash & place potatoes in a glass microwave safe bowl. Microwave for 8 minutes. Remove & allow to cool for a few minutes. Heat skillet to a medium heat & add butter. Sauté the potatoes & add seasonings to taste. Cook for about 6-8 minutes until the potatoes are softened & browned.
Baby Carrots
  1. Steam carrots in microwave for a few minutes to partially cook them. Heat olive oil in a large skillet over medium-high heat. Add baby carrots, sprinkle with salt & pepper. Cook, stirring occasionally, until carrots are browned in spots & tender crisp, 6-8 minutes. Add apple cider vinegar & honey to skillet. Cook, stirring often, until liquid is syrupy & carrots are evenly coated, about 1 minute. Remove from heat & sprinkle with fresh thyme leaves.
Snow Peas
  1. Rinse, drain & trim snow peas. Heat a skillet over medium high heat, about 2-3 minutes. Add the olive oil & trimmed pea pods. Move them around to coat in oil, let them sear for a few minutes, stirring occasionally to avoid excessive browning. Add the minced garlic, stir again & let mixture become fragrant, about 30-60 seconds. Add the water & stir to move the snow peas around, Let the water evaporate & steam the pods, cooking them through, about 2-3 minutes. Season with salt & pepper to taste.
Recipe Notes
  • Depending on the amount of people you are serving the roast to, the amounts of veggies may need to be increased.
  • Roasting at this low, slow temperature produces the most incredibly tender roast you could imagine. I always use this same theory when roasting baby back ribs & get super tender ribs as well.

Pork Medallions w/ Blackberry Bacon Sauce

It seems there has been a bacon explosion in North America, in more ways than one. Novelty bacon dishes and other bacon-related items have been popularized rapidly via the internet. Fast-food chains boast about double bacon burgers, and upscale restaurants are wrapping steaks in bacon — even adding it to chic desserts. It’s the old sweet and savory marriage of flavors that seems to work so well.

Bacon mania has made bacon the star ingredient. The movement has been traced to the late 1990s when high-protein foods became a more prominent diet focus due in part to the Atkins diet.

The huge popularity of bacon has also encouraged product introductions such as bacon salt, maple bacon donuts, baconnaise, bacon-infused vodka, bacon ice cream, bacon jerky and chocolate covered bacon just to name a few. Condiments are the unsung heroes of the culinary world. A finishing sauce can be an important part of every meal. Whether you’re serving pork tenderloin, pork chops, pork loin, or pork roast, a flavor-filled sauce will guarantee to take the meal from good to great. We found this blackberry bacon sauce to do exactly that.

Print Recipe
 Pork Medallions w/ Blackberry Bacon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword pork tenderloin w/ blackberry bacon sauce
Servings
Ingredients
Blackberry Bacon Sauce
Tenderloin
Course Main Dish
Cuisine American
Keyword pork tenderloin w/ blackberry bacon sauce
Servings
Ingredients
Blackberry Bacon Sauce
Tenderloin
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sauce
  1. In a saucepan, cook bacon until almost crisp, remove to a paper towel.
  2. To the bacon drippings, add sliced mushrooms & garlic, sauté until cooked. Remove to a plate, set aside.
  3. To the saucepan, add remaining sauce ingredients & bring to a boil. Once boiling, reduce heat to simmer & allow to simmer for about 30 minutes.
  4. Remove from heat & allow to cool slightly then place in a food processor & pulse a few times.
  5. Pour sauce through a wire sieve & press to get everything but the seeds for your sauce.
  6. Add bacon & mushroom/garlic mixture. Combine well & set aside.
Tenderloin
  1. Preheat the oven to 425 F.
  2. Slice the tenderloin into even, 1 1/2 inch thick, medallions, sprinkle with garlic & onion powder & the salt & pepper.
  3. Then, heat the olive oil and butter in a large heavy skillet, cast iron if you have one. Braise the pork tenderloin medallions, you may have to work in 2 batches. Cook for 2 - 3 minutes on each side, remove from the skillet and cook the remaining pork. Using 2 wooden skewers, thread meat first with one & then with the other. It should resemble the unsliced tenderloin but do leave a tiny bit of space between each piece.
  4. Place on a baking sheet & roast for 30-35 minutes.
  5. To serve, plate the tenderloins and spoon (reheated) sauce over them. Garnish with a few whole blackberries & serve any remaining sauce on the side.

Spiced Rhubarb & Orange Cakes

Having frozen rhubarb to bake into a spiced rhubarb & orange cake in the middle of winter is a treat! Rhubarb is treasured by many simply for its sophisticated flavor. Those who love rhubarb, value its tart pungency, which more often than not is mellowed with sugar and made aromatic with vanilla, cinnamon, nutmeg, cardamom or orange rind.

Sweets are the staple at the end of a meal; the luring incentive for the kids to eat their vegetables, the weakness for many dieters, and the go-to fix for those with sugar addictions.

Hot or cold, a simple mini dessert can turn an average meal into a memorable event. Rhubarb and orange is a much-loved flavor combination, making this recipe a perfect winter dessert. 

Print Recipe
 Spiced Rhubarb & Orange Pudding
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword spiced rhubarb & orange pudding
Servings
Ingredients
Course dessert
Cuisine American
Keyword spiced rhubarb & orange pudding
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place orange in a deep saucepan, cover with water. Place saucepan over high heat & bring to a boil. Place a lid on it & reduce heat to low. Simmer until the orange is very tender when pierced with a sharp knife. Drain, quarter & set aside to cool completely.
  2. Preheat oven to 350 F. Lightly butter six-1 cup ovenproof baking dishes.
  3. Place rhubarb, brown sugar, spices, vanilla & water in a heavy based saucepan over medium heat. Bring to a simmer & cook, stirring occasionally, for 5-6 minutes until rhubarb thickens. Remove from heat & set aside.
  4. Place cooled orange quarters with the skin on into a food processor & puree until smooth. Add flour, butter, buttermilk, sugar & eggs & process until smooth.
  5. Divide batter among prepared baking dishes. Place on a baking tray & bake for 40 minutes or until tops are golden.
  6. Serve warm topped with spiced rhubarb & whip cream.

Barley Flour Multigrain Scones

It’s a wonderful thing when you find ingredients that truly marry well together. Like a good relationship this melding of flavors is a partnership of sorts, where each player complements the other, bringing out the best in its partner without losing any of its own shine. Cooking is full of classic flavor pairings, caramel & sea salt, cinnamon & apple, cranberry & camembert, vine ripened tomatoes & creamy mozzarella cheese, and a springtime favorite – sweet strawberries and tangy rhubarb.

It’s this simultaneous transformation and showcasing of raw ingredients that inspires us, to experiment with flavors in the kitchen. The idea of partnering jam and scones by sandwiching a tangy or sweet layer of jam between two buttery rounds of barley based dough works perfect.

The scone itself has so little sugar that it is not too sweet– making it an excellent accompaniment for your choice of apricot, blueberry, raspberry, fig, plum or blackberry jam.

Print Recipe
 Barley Flour Multigrain Scones
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch
Cuisine American
Keyword barley multigrain scones
Servings
Ingredients
Course Brunch
Cuisine American
Keyword barley multigrain scones
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F.
  2. In a bowl, combine milk with apple cider vinegar. Add multigrain cereal & allow to sit for about 30 minutes.
  3. In a large bowl, whisk together oatmeal, barley & white flour, brown sugar, cardamom, baking powder & salt. Cut in cold butter with a pastry cutter until it resembles small peas.
  4. Add egg & vanilla to multigrain/ milk mixture; lightly beat. Using a fork, carefully combine wet & dry mixtures.
  5. On a work surface, sprinkle a bit of oatmeal & flour, place dough on it & with a spatula roll dough a few times until a rough ball forms. Divide the dough in half.
  6. On a sheet of parchment paper, pat out 1/2 of the dough into an 8-inch circle. Carefully spread jam over dough, leaving a 1/2-inch border. Since the dough is quite soft, using a spoon, drop remaining dough in dollops over jam. With a fork, carefully spread the dollops out as evenly as you can to cover the whole scone. Sprinkle whole or ground flax seeds over scone.
  7. Place parchment with scone on a flat baking sheet & bake for about 25 minutes or until it tests done with a toothpick. Remove from oven & allow to cool slightly. Cut into 10 wedges & serve.