HAPPY NEW YEAR!
Many of the best holiday traditions involve food — and New Year’s is no exception. Not only is it the final celebration of a long holiday season, but it’s also a moment to celebrate the end of a year and the beginning of a new one. When January 1st arrives each year, people across the globe turn to New Year’s Day foods said to bring good fortune, long life, love, and more in the coming year. No matter the events of the previous 12 months, many of us look at the holiday as a chance for a fresh start.
Eating pork is just one of the many foods considered to be lucky. Pigs symbolize progress. Some say it’s because these animals never move backward, while others believe it’s all in their feeding habits (they push their snouts forward along the ground when rooting for food). They are also rotund, symbolizing a fat wallet ahead. The meat itself is fattier than other cuts of meat, making this New Year’s Eve food both tasty and a symbol of prosperity.
Here in Canada we have so much to be grateful for. I guess if we think further, the most important wish would be for world peace.
HEALTH & HAPPINESS TO EVERYONE IN THE COMING YEAR!
Print Recipe
Pork Medallions w/ Wild Mushrooms & Mustard Cream
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the pork medallions generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the pork to a platter.
Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the medallions on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.
The Naan which is known for its soft and fluffiness and original flavour also led to other types of it being created.
Different types of Naan also became popular depending on them either being stuffed or coated with specific toppings. The many varieties include:
- Plain Naan – simplest form which is brushed with ghee or butter
- Garlic Naan – topped with crushed garlic and butter
- Kulcha Naan – has a filling of cooked onions
- Keema Naan – includes a filling of minced lamb, mutton or goat meat
- Roghani Naan – sprinkled with sesame seeds
- Peshawari Naan and Kashmiri Naan – filled with a mixture of nuts and raisins including pistachios
- Paneer Naan – stuffed with a filling of cheese flavored with ground coriander and paprika
- Amritsari Naan – stuffed with mash potatoes and spices
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Salmon & Leek Naan Pizza
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Votes: 1
Rating: 5
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Instructions
In large skillet, heat oil over medium heat. Add leeks and garlic; season with salt and pepper. Cook, stirring often, until leeks are softened, about 5 minutes. Remove skillet from heat; let cool slightly.
Meanwhile, in small bowl, combine sour cream, dill, mustard and lemon zest. Season with salt and pepper.
Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Place naan on prepared baking sheets. Evenly spread sour cream mixture on naan, leaving 1/2-inch border. Top with leek mixture, salmon and Swiss cheese. Bake until edges of naan are lightly browned and salmon is cooked through, 10 to 12 minutes. Sprinkle with dill fronds, if desired.
CELEBRATING OKTOBERFEST!
Oktoberfest has somewhat strayed from its roots. The first festival in 1810 was originally to celebrate the marriage of German Crown Prince Ludwig, who later became king, and Princess Therese of Saxony-Hildburghausen. Since then, its become a decadent celebration of fall flavors and fine beers worldwide. This 16-day festival is a celebration of German culture, music, bratwurst, beer, pretzels and much more.
In keeping with Oktoberfest, I thought I would try my hand at making some pretzels this year.
Traditionally, pretzels are a baked bread product made from yeast dough and shaped into a twisted knot. Salt is the most common seasoning for pretzels but various sweet and savory options are now being used. The soft pretzels are eaten soon after they are baked while the hard pretzels have a longer shelf life.
The characteristic flavor and crust of a pretzel comes from the soda treatment. After being shaped, the dough is dipped in boiling water to which soda has been added and then baked. This treatment helps what is known as the Maillard reaction. The process of boiling the pretzels in soda water breaks the protein and increases the amino acid content in the dough, giving it an amazing crust.
Just for a bit of extra flavor, I am stuffing our pretzels. Should be good!
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Stuffed Pretzels
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Rating: 5
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Ingredients
Chicken Bacon Ranch Filling
Pulled Pork & Cheese Filling
Ingredients
Chicken Bacon Ranch Filling
Pulled Pork & Cheese Filling
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Votes: 1
Rating: 5
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Instructions
Pretzels
In a small bowl, combine 1 1/2 cups lukewarm water, yeast & a pinch of salt; allow to sit for 5 minutes until frothy.
In a large bowl, combine flour, salt & sugar. Add the frothy yeast mixture along with the melted butter; stir to combine. On a lightly floured work surface, knead dough for about 5 minutes & shape into a ball. Lightly butter the bowl, place the dough in it, cover with a tea towel & allow to rise for 45 minutes in a draft-free place.
Prepare fillings. This can be done ahead of time which will make the process easier, if you wish.
Chicken Bacon Ranch Filling
In a large skillet, cook bacon until crispy. Remove from skillet, blot on a paper towel & crumble. Place in a bowl & combine with cooked chicken, cheese & ranch dressing; toss until well mixed. Set aside.
Pulled Pork & Cheese Filling
In a bowl, add pork filling ingredients & combine well. Set aside.
Bratwurst & Sauerkraut Filling
In a skillet, sauté bratwurst until browned & cooked through. Drain on paper towel; place in a bowl with other bratwurst filling ingredients & combine well. Set aside.
Assembly
After dough has risen, cut into 12 equal pieces & form each one into a 14-inch strand. Use a rolling pin to flatten the dough, lengthwise then roll it out a bit widthwise.
Divide each of your fillings into 4. Lay a line of filling down the center of each flattened pretzel. You will have 4 of each kind. Press the edges of the dough together to seal in the filling. Roll each strand back & forth to fully seal it up.
Shape into a pretzel by twisting the two ends around each other then bring it back down over the body of the pretzel.
Boiling & Baking
Preheat oven to 400 F. Bring 3 cups of water & 1/3 cup baking soda to a low boil. Line a large baking sheet with parchment paper.
Dip each pretzel in soda water for 20 seconds, remove, using a slotted spoon to drain excess water. Lay pretzels on parchment lined baking sheet & brush with egg wash. Sprinkle with coarse salt.
Bake until tops turn golden brown, 13-15 minutes. Remove from oven & cool on wire rack.
