Category Archives: CHRISTMAS RECIPES

FROSTED PUMPKIN PECAN MUFFINS

Something you should know about me. Unlike most people, I truly don’t like donuts and I don’t much care for muffins either. However, there are a few exceptions. (Aren’t there always?) I absolutely adore maple bars (really just a donut in rectangular form with maple icing) and have learned to really like a few kinds of muffins. Like this muffin for example. It has substance and flavor. It has a lovely dense yet moist consistency. In other words, it has something to offer besides airiness and idle calories. Any muffin I find myself drawn to usually contains bran or dried fruit or has some other redeeming ingredient that sets it apart from the average offering in any coffee shop display case. And truly I don’t understand why I love most cakes and dislike most muffins. They are very similar when it comes right down to the ingredients list. But I guess there is just no explaining an individual’s taste in food. And in that regard I am no different than anyone else. (Just proves what I have always said – “humans are nothing if not inconsistent!”)

So just in case there are any readers who share my eccentricity about muffins, I’m going to post a few really outstanding muffin recipes I have learned to make over the years. I’m not going to post them in any kind of sequence or series. Even though I have learned to really like them, they will simply never hit my every day or even every week “must have, absolutely crave” list. None-the-less, they are very good and in some cases, fairly nutritious too. And muffins are easy to make, keep very well, and most normal people think are just a delightful treat. And at this busy time of year, almost indispensible as a tasty sweet to serve friends and neighbors who drop by with holiday greetings.

Because I have been so frank about my general dislike of muffins, I feel compelled to say I’m sorry to any muffin lovers out there if I have in any way offended you. Also, if your meaning of life comes from jelly donuts, I offer my heartfelt apologies for casting aspersions on something so near and dear to your heart. In fact, I’m feeling so contrite I’d be willing to make it up to you. Let’s meet for a maple bar!

Muffin Ingredients:

2 c. whole wheat flour
1½ c. all purpose flour
¾ c. granulated sugar
2 tsp. baking soda
1 tsp. baking powder
1 teaspoon each cloves, cinnamon, and nutmeg
½ tsp. salt
½ c. chopped toasted pecans
1 (15-oz.) can pure pumpkin (or 2 cups puree)
½ c. olive oil
¼ c. real maple syrup
3 T. milk
3 eggs, room temperature

Frosting Ingredients:

2 T. butter
1¼ c. powdered sugar
1 tsp. vanilla
1 T. maple syrup
1-2 tsp. water

Muffins: Combine the flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, sugar, and nuts in a large mixing bowl. In a separate bowl, whisk together the pumpkin, oil, maple syrup, milk, and eggs. Add the wet ingredients to the dry ingredients in the large mixing bowl and stir only until combined. Do not over-mix.

Lightly grease each muffin cup with cooking spray. Using an ice cream scoop, fill each muffin tin almost to the top with a scoop of batter. (If you don’t have a large ice-cream scoop, just fill using a large spoon.)

Bake in a pre-heated 350 degree oven for 25 minutes or until a toothpick inserted into the middle of one of the muffins comes out dry. Remove the muffins from pan and let cool before frosting. (If you have time, bake the muffins ahead and let them take a cold vacation for a few days in your freezer. Baked goods that contain fruit or vegetables are almost always more moist and flavorful after being frozen. However, if you do freeze them, don’t frost them until just before serving.

Frosting: Melt butter in a small saucepan. Add powdered sugar and vanilla. Stir in the maple syrup. Add water until desired consistency is reached. Drizzle over cooled muffins. Allow the frosting to harden and store in an airtight container.

CHRISTMAS REFRIGERATOR SHORTBREAD COOKIES

When it comes to Christmas cookies, I simply go whacko. I love Christmas cookies and candy and just don’t feel I have done my proper duty as Mrs. Santa unless the pantry is brimming with several varieties. (It’s my mother’s fault, she too loved to bake at Christmas and guess who loved to help her?) Anyway, how could I possibly send out a Christmas package to my kids who live all over the planet if it didn’t include some goodies to remind them how wonderful I am! Really – nothing says lovin’ like somethin’ from the oven. Actually, over the years I have derived a great deal of pleasure from packaging up those little reminders of home to share with my darlings who no longer live in the vicinity. Just lets them know how much I love them, that I am thinking of them and how honored I feel to have been a part of their early life.

And then of course there’s Mr. C. It’s just so much fun watching him open all the Christmas tins each day looking for just the perfect cookie or piece of candy to go with his mid morning latte, afternoon pick-me-up, etc. etc.

While you are baking away, consider giving a tin of cookies to an elderly neighbor or someone who might be struggling with ill health or the loss of a loved one. It might just possibly be the kindest thing anyone does for them during this sometimes stressful season.

So however you celebrate the season, don’t forget to prepare a cookie or two. You don’t have to go nuts like I do, but should you choose to do so the recipe below should help you achieve that goal.

1 c. (2 sticks) butter, room temperature
1 c. powdered sugar
1 tsp. vanilla
1/4 tsp. salt (if using unsalted butter, add ½ tsp. salt)
2 c. all-purpose flour
3/4 c. white, milk, or semi-sweet chocolate chips or equivalent in bulk chocolate
1 scant tsp. Crisco

Combination 1: zest of 2 oranges and ½ cup chopped dried cranberries

Combination 2: ¼ cup finely chopped candied ginger (best not to dip this one in chocolate)

Combination 3: ¼ cup mini chocolate chips and ½ cup diced maraschino cherries. (After you have diced the cherries, place them on a paper towel to dry out a little.)

Combination 4: ¼ cup mini chocolate chips and ½ cup chopped good peppermint candy (like King Leo or Sees peppermint sticks)

Combination 5: ¾ cup finely chopped walnuts or pecans (will taste just like Russian Teacakes if you sprinkle with powdered sugar and forget the chocolate dipping part)

Combination 6: 1 cup chopped mint flavored baking chips

Combination 7: 1 tablespoon ground coffee beans (use the grind setting for a French Press)

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. In a separate bowl combine the flour and chosen combination of ingredients. With mixer on low speed, add flour mixture, mixing just until a dough forms. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a square or round log about 1 1/2-inch wide. Refrigerate for 1 hour. Preheat oven to 350 degrees. Un-wrap log and using a serrated knife slice dough 3/8 inch thick (if dough feels really hard, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1 inch apart, on parchment paper lined baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. (Do not discard the parchment paper at this point.)

When the cookies are completely cool, combine your chocolate of choice and Crisco and slowly melt together in microwave. When fully melted, whisk together until creamy and smooth. Dip one third of each cookie in the chocolate and place back on the parchment paper covered baking sheet to harden. Store in a tightly covered container hidden away from your family.

Note: If you want to add variety to your Christmas assortment of cookies, add the flour sans any additives to the butter mixture. Then divide the dough in half and add a half recipe of any of the above combinations. Wrap each flavor separately and viola, 2 kinds of cookies. Or go completely over the top and make a double batch of cookie dough and divide in 4. Roll 2 types square, 2 round. Then you have a quartet of wonderful cookies with which to delight your family and friends. Isn’t Christmas baking fun???

Also, if you don’t want to do the whole dipping in chocolate bit, you can simply place some powdered sugar in a fine mesh strainer and shake it over the cookies. Either way you choose to “garnish” the cookies, they will look lovely and festive.

RACK OF LAMB WITH KALAMATA-ROSEMARY CRUST

There are few words that light up Mr. Cs eyes like the word “lamb”. He loves lamb just about any old way. But this recipe for rack of lamb that I adapted from an R.S.V.P. request in Bon Appétit a few years ago is one of his favorites. Mine too! In fact, I have never served it to anyone who hasn’t been absolutely charmed. Truly, what’s not to like? Rosemary, I’m convinced, was considered just a weed until someone paired it with lamb. And hearty red wine, you have a better use for it? And Dijon mustard, who ever invented it must have had lamb in mind. So you combine these three wonderful items with a few others simpatico ingredients and you are about to experience the real reason God gave us all those sheep to count!

So, if you are looking for something different and wonderful to serve on Christmas or for any other special occasion, this is the recipe for you. Just keep your side dishes fairly plain. Although a lovely rich cheesy potato gratin is very festive, it would not be as good with the rack of lamb as plain roasted potatoes. And a simply prepared dish of green beans or peas would be my choice for a veggie. Believe me the lamb is rich enough to carry the whole meal. Plan on 2-3 rib chops (we call them lamb lollypops) per person. Two racks of lamb are perfect for 4 people with maybe a couple left over if you’re lucky. (I personally have never been that lucky, but I’m sure the day will come. Probably the same day donkeys fly to the North Pole to visit Santa!)

1 c. Demi-Glace (under This & That) or 4 c. low sodium beef broth reduced to 1 cup
¼ c. dry red wine (like a hearty merlot)
3 garlic cloves, minced
1 bay leaf
1 ½ tsp. chopped fresh rosemary, divided
kosher salt
freshly ground black pepper
2 T. extra virgin olive oil, divided
1 lg. shallot, minced
3/4 c. dried breadcrumbs
½ c. finely chopped kalamata olives (about 4-oz.)
2 racks of lamb, room temperature (remove from refrigerator about 2 hours before needed)
2-3 tsp. Dijon mustard (depending on size or the racks)

Sauce: Combine the demi-glace (or reduced beef broth), red wine, garlic, bay leaf, and ½ teaspoon chopped rosemary together in a small heavy saucepan. Bring to a boil, partially cover, and simmer on low for about an hour or until reduced and thickened. (Watch carefully during this time.) Season the sauce lightly with salt and pepper. Set aside until the lamb is ready to serve. Can be made ahead of time.

Breadcrumb Mixture: Meanwhile heat 1 tablespoons olive oil in a large heavy fry pan. Add shallot and remaining teaspoon of rosemary; sauté until soft, about 3 minutes. Add breadcrumbs and sauté until well blended. Stir in kalamata olives and lightly salt and pepper to taste. (Don’t over salt because other ingredients, like the olives themselves and the Dijon mustard also contain salt.) Remove mixture from pan and set aside.

Lamb preparation: Add remaining 1 tablespoon olive oil to pan. Fry racks of lamb rounded side down until evenly brown, about 5-6 minutes. Transfer to a large rimmed baking dish or pan, seared side up. Spread with Dijon mustard. Press reserved bread crumb mixture onto lamb. Roast lamb in a pre-heated 400 degree oven for 12-15 minutes or until a meat thermometer inserted into the thickest part of the meat registers 125 degrees for rare or 135 for medium rare. Remove from oven and loosely tent with aluminum foil for 6-8 minutes. Cut lamb between bones and serve with reserved sauce.

Great served with simple oven roasted potatoes, a green vegetable, fresh fruit salad, chewy bread, and the rest of the bottle of merlot. (If it’s still around that is!)

CRISPY SKINNED ROAST CHICKEN AND GRAVY

For those of you who are addicted to chicken the way I am, there is just nothing that compares with a lovely roasted chicken with creamy rich gravy served over mashed potatoes and/or my Cornbread Dressing. Add a green veggie, Waldorf Salad with Dried Cranberries and Orange Zest, and dinner rolls, and you have a meal that will help you celebrate any special occasion in style. And coincidentally, will not break the bank or your budget.

For many people, the thought of massive amounts of leftovers after a large holiday dinner is overwhelming. With this fowl recipe (and yes, I got the spelling correct and the usage right if you consider that “fowl” is now used in colloquial speech to be nearly synonymous with “poultry”) you are almost guaranteed to have very few if any leftovers.

So treat yourself to this lovely roasted chicken anytime you want comfort food or to help celebrate a special occasion. In our house, any night we are actually home for dinner is a special occasion! Perhaps it’s time to slow down a wee bit. Yah think!?

1 whole small chicken (4 1/2 – 5 lbs.)
2 T. butter, room temperature
1 ½ tsp. seasoned salt
freshly ground black pepper (just a couple of grinds)
1/2 tsp. cornstarch (yep, cornstarch – it helps crisp the skin)
2-3 (6-inch) sprigs fresh rosemary
½ onion, rough chopped
2 garlic cloves, rough chopped
1 small lemon, rough chopped
2-3 c. chicken broth, divided

Pat chicken dry with paper towels. Combine the butter, seasoned salt, pepper, and cornstarch together in a small bowl. Set aside. Stuff the cavity with rosemary, onion, garlic, and lemon. Tie legs together with kitchen twine.

Place chicken, breast side up, on rack in a low sided roasting pan or large oven proof frying pan. (You don’t want to use a Dutch oven or any other tall sided pan because you want the air to circulate freely around the bird as it bakes.) Tuck wings under. Rub the seasoned butter all over the skin of the chicken.

Pour 1 1/2 cups of the chicken broth in the bottom of the pan. (Not only will the liquid absorb any fat drippings off the bird thus preventing a smoky, messy oven, it will form the base for your gravy.) Roast for 30 minutes in a pre-heated 450 degree oven. Remove from oven, and add another 3/4 cup of chicken broth (or more if the pan was completely or almost dry). Return to oven, rotating pan. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 175 degrees, about 45 minutes more. Remove from oven and move chicken to a platter. Tent with aluminum foil and let rest for at least 15 minutes before carving. If you want gravy to serve with your roast chicken, see recipe below.

CREAMY CHICKEN GRAVY

pan drippings from roasted chicken
flour
chicken stock
heavy cream or milk
½-1 tsp. Kitchen Bouquet
freshly ground black pepper
1-2 chicken gravy mixes (just in case)
1-2 tsp. cognac, opt.

Place the roasting pan on the stove after the chicken has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in equal parts chicken stock and cream (or any combination you prefer) until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt yet! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of stock. Let it simmer for a couple of minutes and taste again. Add salt at this time if needed.

Turn heat as low as possible and let the gravy simmer away for the next 10 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the chicken is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

CORNBREAD DRESSING

Now, as far as I’m concerned, there are few dishes better than dressing. And because I love dressing so much I always make too much. I simply can’t stop myself. But for the sake of keeping to my mission of providing you with economical and smaller scale recipes to serve during the holidays, I was actually able to curb my natural tendency to be a dressing over-achiever, and kept the proportions to the perfect size to accompany my Crispy Skinned Roast Chicken or any other main dish for a smaller gathering.

Now of course, if you wanted to use this recipe to feed more people you could always just double or triple the ingredients. (See, already I’m thinking of a larger quantity. There truly is no help for me!) But I sincerely hope this recipe helps you when you are planning a small dinner party or to keep your holiday meal budget in line.

1/2 lb. Italian sausage (pork or chicken)
4 T. (1/2 stick) butter
3/4 c. diced celery
3/4 c. chopped onion
½ tsp. dried sage
2 tsp. poultry seasoning (or to taste)
¼ tsp. granulated garlic
1 tsp. dried parsley
3 c. cubed rustic bread (I like part sour dough)
1 (8.5-oz.) box Jiffy Corn Muffin mix, baked per package instructions, cubed
1 egg, beaten
2 c. chicken broth (not low sodium)

Fry sausage (crumbling it as it browns) in a large frying pan or Dutch oven. When browned add the butter, celery, and onion; cook until the onion is transparent. Stir in the sage, poultry seasoning, garlic, and parsley. Remove from heat and gently stir in the bread cubes and cubed cornbread. (Don’t worry if the cornbread breaks down.) Whisk together the egg and chicken broth. Pour over the bread mixture and gently stir until combined. Now, if you are like me, you will want to taste the dressing at this point. Don’t worry that the dressing seems too sweet. After it is baked it will be perfect.

Spoon the dressing into a buttered casserole pan, cover with lid or aluminum foil, and either refrigerate until ready to bake or place in a pre-heated 375 degree oven for 35-40 minutes. Remove lid and bake an additional 5 minutes or until starting to brown on top. Serve hot.

FRENCH APPLE PIE

This recipe came to me from my mother-in-law Betty. It was her mother’s recipe and now it is the only apple pie recipe served at our extended family holiday get-togethers. Doesn’t matter whether it’s Auntie Evelyn, my daughter Paula or me making the pies, grandma Freund’s apple pie has got to be one of the offerings. And there is a very good reason for that. French apple pie is fabulous. And it’s easy. Working with just one crust is always easier than trying to fit a top crust over the filling, crimping the edges so they look beautiful, and actually getting the whole thing in and out of the oven without incident.

So next time you want to bake an apple pie, give this recipe a try. The crunchy topping reminiscent of crumbled shortbread makes just a lovely contrast to the tender apple slices. I know you and your family and friends will become devoted fans at first bite. I know that’s all it took for me!

½ to 2/3 c. sugar (depends on the tartness of your apples)
1 tsp. cinnamon
2 T. + 1 c. flour
6-8 apples, peeled and thinly sliced
pie crust for 9-inch one crust pie
½ c. butter, room temperature
½ c. packed brown sugar

In a medium mixing bowl, whisk together the sugar, cinnamon, and 2 tablespoons flour. Add apple slices and combine thoroughly. Pour into a pastry lined pie pan. It should look like there are way too many apples. That’s exactly what you want. See picture below.

Cream butter and sugar together; add the remaining 1 cup flour. Crumble over apples. Cover edges of pie crust with 1 ½-inch strips of aluminum foil to prevent excessive browning. Remove foil last 5 minutes of baking.

Bake in a pre-heated 375 degree oven for 60 minutes or until top is nicely browned and the apples are tender. Serve slightly warm with a side of vanilla ice cream or for an extra special treat, topped with Bourbon Caramel Whipped Cream. (Recipe under This & That)

BONUS RECIPE – PIE CRUST (my secret recipe)

¼ c. very cold water
2 c. flour
1 tsp. salt
heaping 2/3 c. Crisco

Step 1 – Pour cold water into a small bowl. Step 2 – Measure flour and salt into a mixing bowl. Step 3 – Take 1/3 cup of the flour back out of the mixing bowl and stir it into the water. Make a paste. Set aside. Step 4 – Add the Crisco (heaping 2/3 cup) to the flour and salt mixture. Mix together. (I use my KitchenAid mixer.) Step 5 – Add the water/flour paste to the flour/shortening bowl and mix just until blended. Do not over-mix. Roll out dough and place in pie plate. This recipe makes enough dough for a double crust pie if using a regular sized pie plate, or one large bottom or top crust with a little left over for pastry cookies* or a small tart like the one shown below.

*To make pie crust cookies, roll out the left over dough, cut into whatever size or shape you like, place on a cookie sheet, and sprinkle with sugar and cinnamon. Bake along with your pie, but not for as long. Check after 20 minutes. The “cookies” should be nicely browned on the bottom when they are done. Note: pastry cookies need not be shared with anyone else. They are meant to be eaten only by the baker!

WILD MUSHROOM BREAD PUDDING

I found this recipe in the Seattle Times several years ago and have been making it ever since. It is a perfect dish to serve with a holiday meal. It’s basically like eating a very rich and savory stuffing or dressing, but in my opinion is easier to prepare. The wild mushrooms are just delicious, but if you can’t find any, use crimini over button mushrooms. This recipe also has the advantage that it can be prepared the day before and simply refrigerated until about an hour before you plan to bake it in your oven. Better and better, wouldn’t you say?

So give it a try. Instead of stuffing your bird this Thanksgiving or Christmas, place this bread pudding on your holiday table. It will be a huge success.

1 c. milk
1 c. whipping cream
2 large eggs, room temp.
½ tsp. kosher salt
freshly ground black pepper
½ tsp. dried rosemary, crumbled
2 T. chopped fresh parsley
½ c. finely grated Parmesan cheese
4 c. packed cubed sour dough bread (1 or 2 day old chewy sourdough bread is best for this recipe)
2 T. butter
1 medium onion, finely chopped
2 garlic cloves, minced
8-oz. coarsely chopped wild mushrooms

Combine milk, cream, eggs, salt, pepper, rosemary, and parsley in a medium sized bowl. Gently fold in bread cubes and set aside. Melt butter in a medium sized sauté pan. Add onion and garlic and sauté until onion is soft. Add mushrooms and cook until golden brown. Allow to cool and scoop into the bowl with softened bread cubes. Stir gently and pour mixture into a lightly buttered casserole dish. Bake in a pre-heated 350 degree oven for 45 minutes or until a knife inserted into the middle comes out clean. Serve immediately.

SPINACH CASSEROLE

This is just a wonderful recipe from Ina Garten. The mixture of flavorful white sauce, spinach, and cheeses is just amazingly rich and delicious. This lovely side dish is just perfect for a holiday meal or whenever you need a little richness to offset other menu items that have been very simply prepared. Regardless of how or when you serve this delicious veggie casserole, you and yours are going to be glad you did. Try it this Christmas for a lovely change of pace from green bean casserole.

And I suppose, if you simply can’t imagine life without those canned crunchy fried onions that are such a part of the green bean casserole tradition, by all means sprinkle some on top along with the Parmesan and Gruyere. I don’t think it will matter much to the overall taste of the casserole. And if it makes you and yours happy, I say go for it! In fact, I may try adding them this year myself. After all, what’s a few hundred more calories among friends?

4 T. butter
4 c. chopped yellow onion
1/4 c. flour
1/4 tsp. freshly grated nutmeg
1 c. heavy cream
2 c. milk
1 c. freshly grated Parmesan cheese, divided
2 tsp. kosher salt
freshly ground black pepper
5 (10-oz.) pkgs. frozen chopped spinach, defrosted
1/2 c. grated Gruyère cheese

Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Whisk in the flour and nutmeg and cook, stirring, for 2 more minutes. Whisk in the cream and milk and cook until thickened. Remove from heat and add 1/2 cup of the Parmesan cheese and mix well; add salt and pepper. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Adjust seasoning. Transfer the mixture to a lightly buttered baking dish and sprinkle with the remaining 1/2 cup Parmesan and the Gruyère. Bake for about 20-30 minutes in a pre-heated 425 degree oven or until hot and bubbly. Serve hot out of the oven.

WALDORF SALAD WITH DRIED CRANBERRIES AND ORANGE ZEST

This is one of the easiest salads to prepare. I came up with this recipe one day when I needed a crunchy salad to serve with a holiday meal. I am not a regular Waldorf salad fan, but I wanted a salad along the same lines. So thinking apples and tying in the whole holiday flavor thing together I remembered how much I loved cranberries and oranges together. Throw in some celery and walnuts, and Bob’s your uncle! But then, what to do for a dressing? For this salad, anything with a mayonnaise base just didn’t seem like it would work. I wanted a dressing that was creamy and sweet, but not too sweet. I had a small amount of marshmallow cream left in the fridge so I thought that might be an interesting ingredient for a dressing. Then I thought about vanilla pudding. So I made a small box of vanilla pudding and combined some of the cold pudding with the marshmallow crème. I was happily surprised when the combination produced an absolutely delicious and very creamy salad dressing not only great for this recipe, but for other types of fruit salads. And Mr. C, always the good sport, was very happy to eat the rest of the pudding over the course of the next couple of days. What a guy!

So any time you need an easy fruit salad that everyone from your youngest to your oldest family member or guest will enjoy, give this recipe a try. And doubling or tripling this salad could not be easier.

3.5-oz. prepared vanilla pudding cup or 1/2 c. vanilla pudding
3 T. marshmallow crème
1 tsp. finely grated orange peel or chopped orange zest
¼ c. dried cranberries
3 chopped unpeeled granny Smith apples
1 stalk celery, finely chopped
1/3 c. chopped walnuts

Whisk the vanilla pudding, marshmallow crème, and orange rind/zest together in a medium sized bowl. Add the dried cranberries, apples, celery, and walnuts. Refrigerate until ready to serve.

HERB CRUSTED PORK LOIN ROAST WITH FIGS AND PORT

Since it’s just a couple of days before Thanksgiving, it’s once again time to start thinking about Christmas. (Like the Christmas decorations that have been up in stores since before Halloween could let anyone forget that Christmas is just around the corner!) But until about this time of year, I try real hard not to get hooked into the whole Christmas “thing”.

Now don’t get me wrong. I love Christmas, but not until after Thanksgiving. And no, I am not one of those people who spend the Friday after Thanksgiving spending thousands of dollars at the local mall. There actually isn’t enough money to get me to even go to a mall on the day after Thanksgiving. I’m just too old and dislike people enough to want no part of that scene. And no, I don’t really dislike people, but you know what I mean!

Anyway, the whole point of this rant is to tell you that I am starting a series on Christmas recipes, many of which, like this recipe for pork roast, are perhaps not traditional Christmas dinner fare, but are never-the-less delicious and fairly inexpensive to serve to a crowd. And since I’m sure you too have noticed that Christmas is an expensive holiday, I hope one or more of these recipes can help you serve up a wonderful holiday meal without spending too much of your children’s college fund or inheritance.

So this year instead of ordering that fabulous spiral cut ham, serve this delicious and festive pork loin roast. Your guests will love how succulent the meat is, and the sauce and drizzle are simply amazing. Trust me, no one will miss the spiral cut ham or feel somehow cheated by its absence. And you – you may be able to eat the rest of the month!

1 T. extra virgin olive oil
1 T. chopped fresh rosemary leaves
2 tsp. kosher salt, divided
freshly ground black pepper
1 (2-3 lb.) boneless pork loin roast
2 c. chicken broth, divided
1 ¼ c. port
4 dried mission figs or 2 dried Turkish figs
1 sprig rosemary
½ stick cinnamon
1 ½ tsp. honey
2 T. butter

Stir the oil, rosemary, 1 ½ teaspoons salt, and pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast in a pre-heated 425 degree oven until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees, turning the pork every 15 minutes to ensure even browning, about 45 minutes total. Meanwhile, in a heavy medium saucepan, combine ¾ cup chicken broth, port, coarsely chopped figs, rosemary sprig, cinnamon stick, honey, remaining ½ teaspoon salt, and pepper. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprig and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the mixture to a blender and puree until smooth. Blend in the butter. Season the sauce to taste with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Re-warm over medium heat before using.) When the pork has reached the desired temperature, transfer to a cutting board and tent with foil to keep warm. Let the pork rest at least 15 minutes. Meanwhile, stir the remaining 1 ¼ cup chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Adjust seasoning and reduce sauce by about a half. Cut the pork crosswise into 1/2-inch thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce over and around the meat and serve immediately. Thanks Giada for another wonderful recipe. This roast is lovely served with Refrigerator Mashed Potatoes, Creamy Caramelized Pearl Onions and Petite Peas, and Waldorf Salad with Dried Cranberries and Orange Zest.

CHEZ CARR CUISINE

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