• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Tag Archives: roasted

ROAST CHICKEN

17 Wednesday Jun 2015

Posted by Ceri Wilkin in Chicken, Recipes

≈ Leave a comment

Tags

capers, carrots, celery, chicken broth, honey, onions, oregano, roasted, wine

A beautifully seasoned, aromatic roasted chicken.

ROAST CHICKEN

roast chicken

Heat oven to 450F. Season a whole chicken with salt and pepper. Rub a mixture of 1 stick of room temperature butter, chopped capers and fresh oregano, on and under the skin. Stuff the chicken with a mixture of chopped celery, carrots and onions, place chicken in roasting pan. Mix together chicken broth, honey and wine and pour in the bottom of the roasting pan. Roast for an hour, or until a thermometer registers 155F to 160F, occasionally spooning the liquid over the chicken while it cooks. Remove chicken from oven, let sit uncovered for 10 minutes before carving.

Enjoy!

Recipe adapted from Rachael Ray

www.rachaelray.com/

ROASTED BEET SALAD and BAKED BEETS IN BECHAMEL SAUCE

07 Sunday Jun 2015

Posted by Ceri Wilkin in Recipes, Side Dishes, Vegetables

≈ Leave a comment

Tags

balsamic vinegar, béchamel sauce, beets, delicious, easy, fresh nutmeg, garlic scapes, healthy, marinated, pesto, pine nuts, quick, red, roasted, shallot, white wine, yellow

While browsing the produce at the local supermarket, I discovered garlic scapes attractively arranged between the more familiar lettuces and leeks. I brought a bunch home, but then realized I had no idea what to do with them.

garlic scapes

As luck would have it, I found the recipe for this Roasted Beet Salad while reading a magazine during my morning walk on the treadmill, and was eager to try it. We loved the flavorful combination of the marinated beets paired with the subtle garlic flavor of the pesto, and because my husband had enthusiastically bought so many beets, we had enough to make another dish.

ROASTED BEET SALAD

roasted beet salad

6 to 8 red and yellow beets, scrubbed

salt and freshly ground black pepper

1/2 teaspoon onion powder

2 tablespoons balsamic vinegar

1/3 cup fresh basil

1/2 cup garlic scapes, coarsely chopped

1/2 cup pine nuts, toasted 10 minutes in a cast-iron skillet in a 350F oven

juice from 1 lemon

3 tablespoons olive oil

Heat oven to 375F. Wrap each beet in foil, place on baking sheet and roast until beets are easily pierced with a fork, about 55 minutes. Unwrap and cool. Peel and cut beets into slices. Combine onion powder and vinegar in a bowl, season with salt and pepper. Toss in beets and marinate for 30 minutes. Puree basil, garlic scapes, pine nuts, lemon juice and olive oil in a food processor, season with salt and pepper. Arrange beets on serving dish and garnish with pesto.

Enjoy!

Recipe adapted from Self Magazine, May 2015

www.self.com/

BAKED BEETS IN BECHAMEL SAUCE

baked beets in bechamel

4 beets, cut into 1/4-inch slices

1/2 cup water

3 tablespoons butter

1 shallot, finely chopped

3 tablespoons flour

1 cup milk

1/4 cup white wine

salt and freshly ground black pepper

pinch of freshly grated nutmeg

Heat oven to 425F. Arrange beet slices in a 9 by 13-inch baking dish. Add water, cover tightly and bake for about 45 minutes, until tender. Peel.

Meanwhile, melt butter in a saucepan over medium heat. Add shallot and sauté until softened, 2 to 3 minutes. Stir in flour to form a smooth paste. Slowly whisk in milk and wine, and bring to a low boil. The sauce will thicken. Remove from heat and season with salt, pepper and nutmeg.

Pour sauce over cooked beets, return to oven and bake, uncovered, for about 10 minutes until sauce is bubbling and golden around the edges.

Enjoy!

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE and ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA and BLOOD ORANGE PANNA COTTA

28 Saturday Mar 2015

Posted by Ceri Wilkin in Appetizers, Dessert, Recipes, Salad

≈ Leave a comment

Tags

arugula, balsamic vinegar, beet, blood orange, carrot, crostini, delicious, goat cheese, honey, marmalade, panna cotta, roasted, walnuts

As well as cocktail recipes using the beautiful blood oranges I had diligently discovered (https://recipedoodle.com/2015/03/27/blood-orange-negroni-and-cava-sangria-and-blood-orange-ginger-margarita-and-sicilian-75-and-blood-orange-champagne-cocktail-and-blood-orange-french-75/), I had gorgeous recipes for appetizers, salads and desserts I wanted to test and experiment with.

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE

goat cheese crostini with blood orange black pepper marmalade

8 ounces goat cheese, room temperature

4 blood oranges, divided

1/4 cup honey

1/4 teaspoon coarsely ground black pepper

fresh lemon juice

18 1/2-inch thick slices French baguette, toasted

Place goat cheese in a small bowl. Finely grate 1 teaspoon peel from 1 blood orange, stir peel into cheese.

Using vegetable peeler, remove peel in strips from remaining 3 oranges, finely chop and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice.

Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

Enjoy!

Recipe adapted from Bon Appetit, December 2007

www.bonappetit.com/

ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA

roasted carrot and beet salad with blood oranges

3/4 cup walnut halves

8 carrots, peeled and sliced on the diagonal 1/2 inch thick

3 beets, scrubbed

salt and freshly ground black pepper

1/3 cup plus 1 tablespoon olive oil

1 rosemary sprig

2 thyme sprigs

2 garlic cloves

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon finely grated orange zest

3 blood oranges

baby arugula

1 tablespoon snipped chives

2 teaspoons thyme leaves

Heat oven to 400F. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.

Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 1 1/2 hours for the beets. Let cool. Discard the herbs and garlic.

Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest, season with salt and pepper.

Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.

Peel the beets and thinly slice them crosswise. Scatter the beets, oranges and carrots on a large platter. Drizzle 1/3 cup of the vinaigrette over the beets, oranges and carrots.

In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Scatter the arugula, toasted walnuts, chives and thyme around the platter and serve.

Enjoy!

Recipe adapted from Food and Wine, September 2007

www.foodandwine.com/

BLOOD ORANGE PANNA COTTA

blood orange panna cotta - single1 envelope gelatin

1/2 cup milk

1 cup blood orange juice

1 cup cream

1/2 cup sugar

In a small bowl, sprinkle gelatin over milk, and let stand for 5 minutes to soften.

In a medium saucepan, combine juice, cream and sugar. Cook over medium heat, stirring often, until sugar dissolves. Whisk in gelatin mixture, and cook for 5 minutes, stirring constantly.

Divide mixture among 6 serving glasses. Cover and chill for at least 6 hours or up to overnight.

Enjoy!

Recipe adapted from Cooking with Paula Deen, January/February 2012

www.pauladeenmagazine.com/ 

ROASTED VEGETABLES WITH GOAT CHEESE TOAST – FAYETTEVILLE PILATES AND BARRE

26 Thursday Mar 2015

Posted by Ceri Wilkin in Appetizers, Recipes

≈ Leave a comment

Tags

delicious, eggplant, goat cheese, healthy, onion, pepper, roasted, tomato, Vegetables

I prepared this recipe to take to a friends house, carefully following the directions. It was delightfully delicious, but I was surprised by the resulting quantity – even though it was supposed to serve 6. Thankfully only four of us were at the gathering, everyone else also brought appetizers to share, and the bold flavors of the vegetables and goat cheese made up for the small amount on the serving dish.

ROASTED VEGETABLES WITH GOAT CHEESE TOAST

roasted vegetables with goat cheese toasts

1/4 cup diced eggplant, 1n 1/4-inch pieces

1/4 cup chopped onion, in 1/4-inch pieces

1/4 cup chopped yellow pepper, in 1/4-inch pieces

1/4 cup chopped tomato, in 1/4-inch pieces

4 teaspoons olive oil

1 teaspoon salt

4 teaspoons chopped parsley

4 teaspoons sherry vinegar

1 baguette, sliced and toasted

1/2 cup goat cheese, at room temperature

Heat oven to 400F. Place eggplant, onion, pepper and tomato on separate baking sheets, or sections of the same pan). Lightly coat each with 1/2 teaspoon of the olive oil and sprinkle each with a pinch of salt. Roast for 30 minutes or until soft and lightly caramelized.

Transfer the vegetables to four separate bowls. To each, add 1 teaspoon of the parsley, 1/2 teaspoon of the olive oil, a pinch of salt, and 1 teaspoon of the vinegar, mix each bowl well. Carefully spoon vegetable mixtures in four separate rows on a large plate. Smear toasts with the goat cheese and top with vegetables.

Enjoy!

Recipe adapted from Shape, September 2014

www.shape.com/

ROASTED VEGETABLE SALAD with DE NIGRIS BALSAMIC VINEGAR

16 Monday Mar 2015

Posted by Ceri Wilkin in Recipes, Vegetables

≈ Leave a comment

Tags

balsamic, De Nigris, goat cheese, left overs, roasted, Salad, vegetable, vinegar, watermelon radish

Content sponsored by #DeNigris1889; all opinions are my own.

I am usually a precise and meticulous recipe follower – and I don’t like to waste food. However, as is the nature of cooking, a recipe may use a little bit of an ingredient leaving a lot left over, or there will just be a lot of left overs from a meal.

Oftentimes I will search for another recipe to use up an ingredient we have an abundance of, but I definitely need to get better about doing that and being more creative with repurposing leftovers. My favorite ways to use left overs are chopping them into omelets and soups, spooning them on top of baked potatoes or soft polenta, or stacking them into sandwiches.

My husband was out of town for a conference this past week, and I had invited a friend over, thinking it would be easier to entertain at home than try and find a sitter and go out. We had been attempting to get together for a while, but our schedules and the kids numerous activities had made it difficult to find a time.

I mixed an aperitif and set out an appetizer, then, as our conversation continued, what was going to be a cocktail and quick catch up, turned into a sit-down meal.

I had roasted different vegetables during the week for a variety of dishes – and after warming them in the oven, they came together beautifully with the addition of the De Nigris Balsamic Vinegar, olive oil and sprinkle of cheese. The left overs transformed into a whole new, exciting dish, creating the perfect dinner. It enabled me to serve a friend a delicious and delightful meal, with minimal preparation, fuss and time, while our conversation expanded and lengthened.

ROASTED VEGETABLE SALAD WITH DE NIGRIS BALSAMIC VINEGAR

plating the roasted vegetables

– Plating the Roasted Vegetable Salad at the Counter

on the table

– Left overs transformed and on the Table in a matter of minutes

2 to 3 cups of roasted vegetables (I used golden beets, red beets, butternut squash, red peppers, zucchini, yellow squash and carrots)

2 watermelon radishes, sliced

arugula

crumbled goat cheese

De Nigris balsamic vinegar

olive oil

salt and freshly ground black pepper

rosemary sprig

Warm roasted vegetables if desired. Stack on plate with radishes and arugula. Sprinkle with goat cheese, balsamic vinegar and olive oil. Season to taste with salt and freshly ground black pepper. Top with a rosemary sprig.

Enjoy!

 

CORN SOUP WITH POTATOES AND SMOKED HAM and CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS and ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP and MIXED MUSHROOM SOUP

11 Wednesday Feb 2015

Posted by Ceri Wilkin in Recipes, Soup

≈ Leave a comment

Tags

baguette, beet, butternut squash, celery root, corn, crimini, golden, ham hock, leek, mandarin, mushroom, mustard seed, oyster, port, portobello, potato, red wine, roasted, shiitake, tarragon, watermelon radish

I am endeavoring to have a good attitude about the remains of winter – now that the glow and fun of the holidays are well behind us.

There is definite beauty in this chilly season, the landscape is peaceful and tranquil in its dormancy, and the bare trees offer a change in scenery – an opening that allows for views that are unseen when covered in leaves.

There is still sufficient time to enjoy bundling ourselves in cozy, cold weather clothing, and to fully appreciate the warmer, heartier, comforting foods of this crisp time.

CORN SOUP WITH POTATOES AND SMOKED HAM

corn soup with potatoes and smoked ham

1/4 cup lard

1 1/2 cups diced smoked ham steak

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

2 cups fresh corn kernels

1 (10-ounce) smoked ham hock

1 medium potato, peeled and cut into 1-inch pieces

5 cups water

Melt lard in a heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic, sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups of water, bring to a boil. Reduce heat to medium-low, simmer partially covered for 1 hour. Remove ham hock. Season soup to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, May 2006

www.bonappetit.com/recipes

CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS

celery root soup with mandarin relish toasts

1 tablespoon unsalted butter

1 leek, white and tender green parts only, thinly sliced

1 1/2 pounds of celery root, peeled and cut into 1-inch cubes

2 cups chicken broth

1 cup water

1/4 cup cream

salt and freshly ground white pepper

2 mandarins

1 shallot, finely diced

1/2 teaspoon white wine vinegar

1/4 teaspoon yellow mustard seeds

1/2 teaspoon minced tarragon

1/2-inch thick baguette toasts

Heat oven to 350F. In a saucepan melt the butter. Add the leek and cook over moderately low heat, stirring, until softened. Add the celery root, broth and water. Bring to a simmer, cook until the celery root is tender, 20 minutes. Puree the soup in a blender (or use an immersion blender), return to the saucepan and stir in the cream. Season with salt and pepper.

Meanwhile, remove the peel and white pith from the clementines. Working over a skillet, cut between the membranes to release the sections. Squeeze the juice from the membranes into the skillet, add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes. Let the relish cool to room temperature. Stir in the tarragon and season with salt. Spread the relish over the toasts and serve with the soup.

Enjoy!

Recipe adapted from Food and Wine, January 2009

www.foodandwine.com/recipes

ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP

roasted butternut squash and beet soup

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 golden beets, greens removed, scrubbed well and quartered

1 onion, coarsely chopped

3 garlic cloves

3 tablespoons of olive oil

2 cups chicken broth

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Assorted garnishes, such as sliced lemon, cucumber, watermelon radish

Heat oven to 400F. On a large baking sheet, spread squash, beets, onion and garlic in a single layer, toss with olive oil. Roast until tender, 40 to 50 minutes. Let cool slightly, about 10 minutes. Transfer vegetables and any accumulated juices to a blender (or use an immersion blender), add broth, salt and pepper. Blend until smooth, thinning with more broth or water as necessary. Divide among bowls and garnish as desired.

Enjoy!

Recipe adapted from Self, January 2015

www.self.com/body/recipes/

MIXED MUSHROOM SOUP

mixed mushroom soup

9 tablespoons unsalted butter

1 cup finely chopped shallots

8 ounces portobello mushrooms, finely chopped

8 ounces crimini mushrooms, finely chopped

8 ounces shiitake mushrooms, stemmed, finely chopped

8 ounces oyster mushrooms, finely chopped

8 ounces button mushrooms, finely chopped

2 cups red wine

1 cup tawny Port

3 teaspoons chopped fresh thyme, divided

1 teaspoon chopped fresh rosemary

8 cups chicken broth

1 cup chilled cream

Melt butter in a heavy large pot over medium heat. Add shallots and sauté until tender and golden, about 3 minuets. Add all mushrooms and sauté until tender, about 10 minutes. Add wine, Port, 2 teaspoons of thyme and rosemary, increase heat to high. Simmer until almost all liquid has evaporated, about 10 minutes. Add chicken broth, simmer until reduced to 9 cups, about 12 minutes. Cool slightly. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Season with salt and pepper.

Combine cream and remaining 1 teaspoon of thyme in a large bowl. Whisk until soft peaks almost form. Ladle soup into cups or small bowls, top with cream and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/recipes

FROSTED CAULIFLOWER and WHOLE ROASTED HEAD OF CAULIFLOWER

08 Sunday Feb 2015

Posted by Ceri Wilkin in Recipes, Vegetables

≈ Leave a comment

Tags

cauliflower, cheese, dramatic, feta, frosted, garlic, goat, mayonnaise, onion, roasted, whole, wine

These two dishes were a pleasant and satisfying change from our usual cauliflower sides – simply roasted, drizzled with olive oil and sprinkled with salt and pepper – and we also really enjoyed the dramatic presentation.

FROSTED CAULIFLOWER

frosted cauliflower

1 head cauliflower

2 tablespoons water

FROSTING

3/4 to 1 cup mayonnaise

1 teaspoon mustard

1/2 cup diced onions

1 clove garlic, minced

grated cheese of choice

Remove core from cauliflower but leave head whole. Place cauliflower head upside down in a covered casserole. Add water and microwave 9 minutes. Drain.

TO MAKE FROSTING: In a medium bowl, mix together the mayonnaise, mustard and onions. Spread mixture on top of cauliflower and sprinkle with grated cheese. Microwave on HIGH for 2 minutes, or until cheese melts. Serve whole or cut in wedges.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette

www.arkansasonline.com/news/features/food/

WHOLE ROASTED HEAD OF CAULIFLOWER

whole roasted cauliflower

6 1/2 cups cold water

2 1/3 cups white wine

1/4 cup salt

1 dried bay leaf

1/4 cup fresh lemon juice

6 tablespoons olive oil

2 tablespoons unsalted butter

4 teaspoons crushed red pepper

2 1/2 teaspoons sugar

1 whole head cauliflower, green leaves on bottom trimmed off

olive oil

sea salt

Whipped Goat Feta Cheese (recipe follows)

Heat oven to 500F.

In a 4-quart saucepan, combine the water, wine, salt, bay leaf, lemon juice, olive oil, butter, crushed red pepper and sugar. Add cauliflower, and bring to a boil over medium heat. Reduce heat, and simmer of 15 minutes or until a knife is easily inserted through center of cauliflower. Do not overcook.

Transfer cauliflower to a rimmed baking sheet. Discard liquid. Bake for about 15 minutes or until golden brown. Drizzle with olive oil, and sprinkle with sea salt. Serve with Whipped Goat Feta Cheese.

WHIPPED GOAT FETA CHEESE

3/4 cup goat feta

1/2 cup goat cheese

1/2 cup cream

3 tablespoons mascarpone cheese

3 tablespoons cream cheese, softened

1 tablespoon olive oil

In the container of a blender, add feta, goat cheese, cream, mascarpone, cream cheese and olive oil. Cover and blend until smooth. Cover and refrigerate for at least 30 minutes.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, January/February 2015

www.celebratemag.com/

CITRUS HERB ROASTED CHICKEN

07 Sunday Dec 2014

Posted by Ceri Wilkin in Chicken, Recipes

≈ Leave a comment

Tags

citrus, garlic, herb, lemon, orange, roasted, rosemary

There is nothing better on a chilly evening, than coming home and stepping through the door to the smell of roasting chicken.

Mum announced herself one time, back in my university days, in just this way. I came home after a long day of classes, and was greeted with the wonderful, warm, homey  smell of dinner cooking – one of the best surprises ever!

CITRUS HERB ROASTED CHICKEN

citrus herb roasted chicken

1 (3 to 4 pound) whole chicken, rinsed and patted dry

1 lemon, cut into wedges

1 orange, cut into wedges

5 cloves garlic, peeled, divided use

3 sprigs of rosemary

olive oil

salt and freshly ground black pepper to taste

Heat oven to 375F.

Gently loosen skin on chicken. Stuff chicken cavity with lemon and orange wedges, 2 to 3 cloves of garlic and 1 sprig of rosemary.

Finely mince remaining garlic and rosemary and combine mixture with enough olive oil to make a paste. Rub paste under skin of chicken and all over outside of chicken. Season to taste with salt and black pepper. Tie chicken legs together with kitchen twine. Place chicken in a shallow roasting pan and roast until internal temperature reaches 170F in the thickest part of the thigh, about 2 hours.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, January 2007

www.arkansasonline.com/news/features/food/

LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS

15 Wednesday Oct 2014

Posted by Ceri Wilkin in Entertaining, main

≈ Leave a comment

Tags

chops, figs, herbs, lamb, marjoram, rack, roasted, rosemary, thyme

Although elegant enough to serve at a dinner party, I made this lamb dish one Saturday night at home for my husband and I, our 3 kids and their friends who were spending the night. By the time my husband detached himself from the football game he was engrossed in, there were just 2 chops left from 2 racks of lamb – apparently this is our kids new favorite meal.

LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS

lamb chops with roasted figs

LAMB CHOPS

1 tablespoon chopped fresh rosemary

4 teaspoons chopped fresh thyme

4 teaspoons chopped fresh marjoram

2 2-pound racks of lamb

2 tablespoons olive oil

2 garlic cloves, crushed

2 tablespoons grape seed oil

ROASTED FIGS

12 ripe figs, halved lengthwise

16 sprigs of thyme

olive oil

LAMB CHOPS

Combine herbs in a small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic, cover and chill over night.

Heat oven to 425F. Heat grape seed oil in a large skillet over medium-high heat. Sprinkle lamb with salt and pepper, sear until brown on both sides, 5 minutes total. Transfer lamb to a large rimmed baking sheet, roast to desired doneness, about 25  minutes for medium. Transfer lamb to a cutting board, let rest 5 to 10 minutes. Maintain oven temperature and reserve baking sheet for figs.

ROASTED FIGS

Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with olive oil. Roast in the oven for 10 minutes.

Cut lamb racks into individual chops, arrange on plates and place figs alongside.

Enjoy!

Recipe adapted from Bon Appetit, September 2009

http://www.bonappetit.com/recipes

 

ENDIVE SPEARS WITH DRIED FRUIT CHAROSET and SPICY FRUIT STUFFED PORK LOIN WITH ROASTED PEARS AND ONIONS

08 Wednesday Oct 2014

Posted by Ceri Wilkin in Appetizers, Entertaining, Fall, main, Pork, Recipes

≈ Leave a comment

Tags

apricots, Belgian endive, cinnamon sticks, cippolini onion, dried apples, dried cherries, dried fruit, golden raisins, honey, kitchen string, lemon, pear, pear preserves, pork loin, red wine, roasted, rosemary, sage, walnuts

As I already had a fruit mixture made – from a gathering I had hosted for a friend earlier in the week – and my brother took over the pounding duties, to get the pork loin to the specified thickness – I found this elaborate looking Spicy Fruit Stuffed Pork Loin, actually came together quite easily.

ENDIVE SPEARS WITH DRIED FRUIT CHAROSET

dried fruit with endive

1 cup red wine

1 1/2 ounces of dried apples, diced

2 ounces dried apricots, diced

2 ounces dried cherries, roughly chopped

1 1/2 ounces golden raisins

2 tablespoons honey

1 tablespoon lemon zest

pinch of salt

2 cinnamon sticks

2 ounces walnuts, toasted and chopped

leaves from 2 heads of Belgian endive

In a small saucepan, over medium-high heat, bring the wine to a boil. Add the dried apples, apricots, cherries, raisins, honey, lemon zest, salt and cinnamon sticks. Reduce the heat to medium-low and simmer, stirring occasionally until most of the liquid has evaporated, 8 to 10 minutes. Remove from the heat and cool to room temperature. Remove the cinnamon sticks and fold in the walnuts. Spoon the fruit mixture into the endive leaves and serve immediately.

Enjoy!

Recipe adapted from Williams Sonoma

http://www.williams-sonoma.com/recipe/endive…

SPICY FRUIT STUFFED PORK LOIN WITH ROASTED PEARS AND ONIONS

spicy fruit stuffed pork loin

PORK LOIN

2 (7 ounce) packages mixed dried fruit bits

2 tablespoons dark brown sugar

1 tablespoon chopped fresh sage

1/4 teaspoon dried crushed red pepper

1 (4 pound) boneless pork loin

1 1/2 teaspoons salt, divided

1 1/2 teaspoons coarsely ground black pepper, divided

kitchen string

2 tablespoons olive oil

ROASTED PEARS AND ONIONS

6 firm, ripe pears, core each pear and cut into 4 wedges

2 tablespoons butter, melted

2 teaspoons fresh lemon juice

2 teaspoons honey

1/4 teaspoon finely chopped fresh rosemary

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (10 ounce) packages of cipollini onions, peeled

GLAZE

1/2 cup pear preserves

PREPARE PORK LOIN:

Bring mixed fruit bits, brown sugar, sage and crushed red pepper to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).

Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of the other side (do not cut pork all the way through). Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap (I used parchment paper). Flatten to 1/2 inch thickness using a meat mallet. Sprinkle with 1/2 teaspoon each salt and pepper.

Spoon fruit mixture over pork, leaving a 1/2 inch border around the edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2 inch intervals. Sprinkle with remaining 1 teaspoon of salt and 1 teaspoon of pepper.

Heat oven to 375F. Brown pork in hot oil in a large roasting pan, over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.

PREPARE ROASTED PEARS AND ONIONS:

Stir together butter, lemon juice, honey, rosemary, salt and pepper. Stir in onions, and pear wedges.

Spoon mixture around roast in pan. Bake for 1 hour to 1 hour and 5 minutes, or until meat thermometer inserted into thickest portion of stuffing registers 135F, stirring pear mixture half way through. Cover with aluminum foil, let stand for 15 minutes.

PREPARE GLAZE

Microwave preserves in a microwave-safe bowl at high for 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork and serve with roasted pears and onions and pan juices. Garnish with fresh sage leaves if desired.

Enjoy!

Recipe adapted from Southern Living, November 2011

http://www.southernliving.com/food

 

← Older posts

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Create a free website or blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy