1 pork fillet for roasting, abt 2.5 lbs
2 med onions, peeled and quartered
4 large apples, peeled and cored
2 cup cider
1/2 cup butter
x salt and pepper
1 small piece of pork or beef bouillon cube
1 tbsp butter
1 tbsp flour
Marinate the pork fillet in cider overnight.
Preheat oven to 400 F (180 C). Remove pork from the marinade. Season with salt and pepper, wrap in aluminum foil, the place in a baking dish.
Roast the pork fillet in the oven for 60-90 minutes, until it is cooked thoroughly.
Cut the apples into thin, 1/2 cm slices.
In a large pan, saute the quartered onions in butter. Add the sliced apples, then continue sauteeing for 2-3 minutes over high heat.
Remove the apple slices, then add the bouillon cube and flour, and pour in the cider used for marinating the pork. Bring to a boil.
Whisk in the butter, simmer over low heat for about 10 minutes until the sauce has thickened.
Arrange the pork fillet at the center of a large serving dish. Surround with sauteed apple slices.
Serve the sauce separately
Yield: 4 servings
Honey-Orange Glazed Ham
8 lb fully cooked whole boneless ham
1 ea orange
1 cup honey
1/4 tsp ground cinnamon
1/4 tsp ground cloves
Carefully remove peel from orange in long strips.
Squeeze the orange, reserving juice.
For glaze, in a small bowl combine 2 tablespoons of the orange juice, the honey, cinnamon and cloves; mix well.
Place ham on rack in a shallow roasting pan.
Insert meat thermometer in thickest part of ham.
Bake, uncovered, in a 325 degree F. oven for 1 1/2 to 2 hours or until meat thermometer registers 135 to 140 degrees F., basting with the honey glaze during the last 45 minutes of baking.
Garnish with the orange peel, if desired.
Preparation Time: 15 minutes,Cooking Time: 90 minutes
Yield: 24 servings
Courtesy of National Pork Producers Council
Les Champs Elyses
1 lb American lamb loin
1 tbsp mustard
1/4 cup salt and pepper
2 big fine shredded potatoes
salt and pepper
Season loin with salt - pepper - mustard - roast loin both sides.
Turn in fresh in herbs & garlic sprinkle lemon skin.
Roll into Roesti Potato & roast in the oven to prefection.
Cut in equal portions.
Prep Time: 15-30 Minutes ,Cooking Time: 30-60 Minutes
Yield: 2 servings
Courtesy of: American Lamb Council - www.lambchef.com
White Chocolate Mousse
12 oz white chocolate, broken into small pieces
4 tbsp water
2 cup heavy cream
1 tsp instant (powdered) gelatin
1/2 cup cold water
1/4 cup milk chocolate bits or chips
In a double boiler, melt white chocolate bits in water.
Whip the heavy cram until thick.
Fold the melted white chocolate into the cream.
In a small cup, combine powdered gelatin with cold water. Heat in microwave at high for 45 seconds, until gelatin is dissolved.
Mix into the white-chocolate cream.
Add some chocolate bits or chips and fold, then pour contents in a mold. Refrigerate for 3-4 hours.
To serve, immerse mold in warm water, then invert on a serving plate.
Garnish with chocolate bits and mint leaves if desired
Yield: 4 servings
Angel Hair with Ham and Baby Peas
12 oz Angel Hair, uncooked
10 oz box frozen baby peas, defrosted OR
2 1/4 cups cooked peas, divided
1 1/2 cups 1% milk
1 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
2 tsp vegetable oil
1 small red onion, peeled and sliced very thin (about 1/2 cup)
2 cups chopped extra-lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Cook pasta according to package directions.
While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor.
Blend until very smooth.
Add remaining peas (without blending) and set aside.
Heat oil in a large skillet over medium heat.
Add onions and ham and cook, tossing, until onion is tender, about 5 minutes.
Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly.
When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid.
Add ham sauce and reserved pasta cooking liquid.
Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates.
Sprinkle with salt and pepper and serve, passing Parmesan cheese separately.
Yield: 6 servings
Pasta: Courtesy of the National Pasta Association - www.ilovepasta.org
Baked Oysters with Cheese and Champagne
20 each oysters, scrubbed
1 cup champagne
2 each garlic clove, chopped
1 each shallot, peeled and chopped
4 tbsp butter
4 tbsp fresh cream
1/3 cup grated swiss cheese (gruyere, etc)
1 each egg yolk
1/3 tsp black pepper, ground
Shuck oysters and remove the top shells.
In a small sauce pan, melt butter over high heat. Saute the chopped garlic and shallots in butter until it starts to brown.
Add the champagne and black pepper. Bring to a quick boil, then reduce for 2 minutes. Add the cream and let it reduce for about 2-3 minutes.
Add the grated cheese, then mix until the cheese melts. Turn off the heat. Add the egg yolk, and stir until smooth.
Put about a tablespoon of sauce in each oyster. Transfer to a baking dish, then bake at 400 F ( 200 C) for 10 - 12 minutes.
Serve hot with white wine or champagne
Yield: 10 servings