Soup
Pumpkin-Ginger Bisque
1 ½ Lbs Pumpkin Puree4 Tbs Whole Butter 1 Medium Yellow Onion (Diced)3 Cups Vegetable Stock 3 Cups Heavy Whipping CreamPinch of ground Allspice2 tsp ground ginger Salt and Pepper Heat butter in a sauce pot. Cook the diced onion on medium heat until it becomestranslucent. Add ground ginger, stir occasionally for approx. 2 minutes. Mix in pumpkin puree. Add stock and allspice to the mix and cook 15 minutes. Add heavy cream andsimmer an additional 15-20 minutes stirring occasionally. Remove from heat. Pureemixture with hand held blender, regular blender or food processor until mixture becomesmore smooth. Strain through small holed strainer to gain a smooth creamy texture. Addsalt and pepper to taste.
Nutmeg Crème Friache
½ Cup sour cream2 Tbs Buttermilk ½ tsp Nutmeg¼ tsp Lemon JuicePinch of CinnamonPinch of SaltMix all ingredients in a small mixing bowl. If it is too thick, try adding a small amount of whole milk.
Entrée
Roasted Pork Tenderloin
2-3 Lbs Pork Tenderloin Cleaned of fat and silver skinDried SageMinced GarlicSalt and Pepper 3 Tbs Vegetable oilLightly coat the pork tenderloin with oil to help hold seasoning to the meat. Rub the pork with minced garlic, and lightly dust it with the dry seasonings. Let the dry rub absorb intothe pork for at least 15 minutes. Heat a sauté pan over medium to medium-high burner.Sear the pork to get nice brown color on both sides of the meat. Place on a cookie sheet
and roast at 425 degrees approx 10 minutes. Cook times may vary due to actual size andthickness of the pork. Save the sauté pan and fond from the pork to use in your sauce.
Granny Smith Apple and Dried Cherry Bread Pudding
½ Tbs butter 2 Granny Smith Apples Diced into ¼ -½ inch cubes1 cups Dried Cherries1 onion, chopped1 1 lb loaf day-old bread, torn into small piecessalt and pepper to taste8 eggs2 cups heavy whipping creamMelt butter in a large sauté pan. Lightly sauté apples and onion in the butter. Mixsautéed items in a mixing bowl with bread, dried cherries, salt and pepper. Pour eggsand cream into the bowl and gently mix by hand. Place mixture into muffin molds.Fill fairly tightly just over the top of the mold. Bake 350 degrees approx. 45 minutes.
Rosemary-Calvados Pan Sauce
2 oz Bacon, small diced2 tsp All purpose flour 1 Tbs finely chopped rosemary2 Tbs minced shallots1tsp minced garlic½ cup Calvados liquor (apple brandy)1 cup chicken or vegetable stock 1 cup Apple JuiceSalt and pepper Add bacon to the pan which pork was seared. Cook over medium-low heat stirring so thatyou do not burn any drippings from the pork, or the bacon. Sweat garlic, shallots androsemary lightly for 1-2 minutes. Add flour and stir for 30 seconds. Remove from heat.Away from the burner, add the Calvados. Carefully replace pan onto burner. LIQUOR MAY IGNITE OVER THE FLAME. If this occurs, let it burn itself out. Let the liquidcontinue to reduce a couple minutes over medium-high heat to ensure that the alcoholevaporates. Add stock and apple juice, let simmer a couple more minutes to reduce. Addsalt and pepper to taste.
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October Demo Recipes
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| Upload Date: | 06/12/2009 |
| Copyright: | Attribution Non-commercial |
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