Wednesday, October 28, 2009

Fennel-Crusted Pork Loin with roasted potatoes and pears

Recipe from:


  • 1 tablespoon fennel seeds
  • 2 cloves garlic, minced
  • 4 tablespoons olive oil
  • Kosher salt and pepper
  • 2 pounds boneless pork loin
  • 2 red onions, quartered
  • 1 pound small white potatoes, quartered
  • 3 firm pears (such as Bartlett), cored and quartered


Heat oven to 400° F.

Using the bottom of a heavy pan, crush the fennel seeds.

In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan.

In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted produce.

Bacon Wrapped Dates

Prepared by: Jodie Ryan

1 package pitted, dried dates
1 package thick style bacon (do not use pre-cooked)
1 package
blue cheese crumbles (feta will work too)

Slice through one side of each date and fill inside of date with
blue cheese crumbles. Wrap filled date with 1/3rd of a slice of bacon and secure with a toothpick. Make as many as needed.

Bake at 375 for 20-25 minutes on a foil lined pan with 1" sides until bacon is cooked. Broil for 1-2 minutes if desired to crisp further. Really great when served with wine and cheese.

Wednesday, October 14, 2009

Pumpkin Bread

Made By: Jennie Jussaume


4 cups flour

1 cup oil

3 cups sugar

2/3 cup water

2 tsp baking soda

1 can pumpkin (15 oz)

1 ½ tsp salt

4 eggs

1 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

½ tsp cloves (if you do not have cloves, just use extra allspice)


Preheat oven 350°

Mix in well sugar, flour, spices, and other dry ingredients.

Add oil and water and mix well.

Add pumpkin and eggs, one at a time.

Pour into greased and floured loaf pans (makes four 4 x 8 loafs).

Bake 1 hour at 350°

**This recipe freezes really well**

Roasted Pomegranate Chicken

Made By: Christine Sabatowski


  • 1/4 cup olive oil
  • 1 Tablespoon minced garlic
  • 1 (3 1/2 to 4-pound) chicken, quartered
  • 1 pomegranate, halved
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • 1 Tablespoon cinnamon sugar
  • Salt and pepper


Preheat oven to 375 degrees F.

In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow
baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon
sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Yield: 4 servings

Apple-Pecan Stuffing

Made By: Valerie Lake

2 (8 oz.) pkgs. herb stuffing mix
4 apples
1 1/2 cups pecans

Prepare stuffing mix according to package directions.
Chop the pecans.
Peel, core, and chop the apples.
Add to stuffing mix and place in heavy casserole dish, cover.
Bake in a 350 degree oven for 15-20 minutes, until heated through.

Wild Mushroom Potato Gratin

Made By: Tracy Ostler

1/2 lb fresh shiitakes (discard shiitake stems), trimmed and coarsely chopped
2 1/2 tablespoons unsalted butter
3/4 lb fresh baby portabella mushrooms, trimmed and sliced 1/4 inch thick
1 1/2 teaspoons minced garlic
3 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 oz finely grated Gruyère (1 cup)

Special equipment: a 15- by 10- by 2-inch oval gratin dish or other 3-qt shallow baking dish

Put oven rack in middle position and preheat to 400°F.

Cook shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook baby portabellas in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.

Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.

Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.

Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.

For a more elegant presentation, you cut out rounds from the gratin with a 4-inch cookie cutter.

Sweet Spinach Cranberry Salad

Made by: Amy Noel

I didn't put specific amounts, since the size of a salad can be altered to fit any crowd. This salad is my attempt at recreating the house salad at Grits Cafe in Forsyth, GA.

Toss together:

- Fresh Spinach leaves, torn/chopped into bite-size pieces (I find salad more palatable when it is easy to procure a dainty forkful!)
- Dried Cranberries (I used Dorothy Lane, b/c they are dried without using corn syrup and unpronounceable preservatives)
- Lightly toasted Pecans
- a small amount of grated Red Onion
Marzetti's Roasted Garlic Italian Dressing + 1 tblsp brown sugar
Garnish with grapes.