Tuesday, December 18, 2007

Tasty Holiday Recipes for a Cozy Evening In

Hope you are enjoying the splendor of the holiday season, and have the time to step back and take a breath when you need it too. Wanted to pass along recipes for a few tasty treats that are all easy to prepare and quite tasty - enjoy.


Fig, Gorgonzola and Rosemary Bites
8 to 12 dried figs
3 to 4 ounces of Gorgonzola cheese, in crumbles
2 teaspoons of extra virgin olive oil
1 tablespoon of fresh rosemary leaves, chopped
Sea salt and black pepper to taste
Preheat oven to 350 degrees. Trim the stems of the figs and make a slit in the side of each fig. Push a piece of Gorgonzola into each fig. Place in a bowl and toss gently with olive oil, rosemary, salt and pepper. Heat in a 350 degree oven for 5 to 8 minutes, or until cheese melts, and enjoy. Fabulous paired with a nice Pinot Noir.

Brussel Sprouts with Bacon
2 pounds small-medium Brussel sprouts
6 slices bacon
1 teaspoon butter
Kosher or sea salt and pepper
Preheat oven to 400 degrees. Rinse Brussel sprouts in a large colander and drain. Trim off the small stem on the bottom of each sprout and cut into halves. Cook bacon in medium frying pan until fat is rendered and the bacon is browned but not quite crispy. Drain on a paper towel lined plate. Once the bacon has cooled a bit, cut the bacon into bite-sized pieces. Pour off all but 2 teaspoons of the bacon fat. Return pan to medium high heat and add butter to the bacon fat. Add the halved Brussel sprouts to the frying pan and toss to coat in the oil. Add the bacon to the Brussel sprouts and season with salt and pepper to taste. Continue to toss and cook on the stove for another 2-3 minutes until the sprouts start taking on a bit of a golden brown color. Transfer into a 400 degree oven for about 12-15 minutes or until sprouts are golden brown and slightly soft. Delicious with an unoaked Chardonnay or a lighter-body red wine.

Pork Tenderloin with Apples and Cinnamon and Cardamom
1 to 1 1/2 pounds pork tenderloin
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom spice
2 tablespoons brown sugar, packed
2 cooking apples (such as Granny Smith), peeled, cored and sliced
2 tablespoons dried cranberries or raisins
Preheat the oven to 400 degrees. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake for 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake without a cover for 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through.

Grilled Peaches
4 peaches
4 tablespoons of lemon juice
1/4 cup of white wine vinegar
1 tablespoon of brown sugar
Peel and halve peaches, and place in a plastic bag with one tablespoon of lemon juice and set aside. Boil remaining lemon juice with vinegar and sugar on medium high, until reduced by about half. Place peaches cut side down on a grill pan or rack which is lightly coated with cooking oil spray. Cook for about 2 minutes, then turn over and baste with lemon mixture. Cook 3 minutes on second side and serve. Great with ice cream or frozen yogurt.

1 comment:

Michael said...

That all sounds yummy! I'm on a Brussel Sprout kick myself, here's my Indian take on them.