Pork Chops with Apples and Cranberries

As the month of December approaches, I get out my calendar and start thinking about entertaining.  

Harv and I love inviting friends to dinner during this season. 

Once the house is decorated, all I have to do is set the table and decide what to cook.

Here's one of the recipes I plan on serving.

 It was inspired by a dish we were served this fall at a lovely Vancouver Island B& B.

I made it for my husband recently and he agreed it was "fit for company!".

For the marinade:

• 2 tablespoons Hoisin paste*
• 2 tablespoons Rice Wine vinegar
• 1/2 cup white wine or apple juice**
• 1/4 cup soy sauce
• 1 tablespoon brown sugar or to taste
• 1 large garlic clove, minced
• 1 teaspoon grated fresh or frozen ginger

• 4 boneless pork chops (about 1 inch thick)
• 1 tablespoon butter
• 1 large apple
• reserved marinade
• 1/2 cup dried cranberries
• water and more apple juice as needed
• 1 teaspoon cornstarch

* Hoisin paste is thicker than Hoisin sauce. Both can be found in the Asian section of the supermarket. I'm sure the sauce would work equally well.

**I've used an apple flavoured dessert wine in place of the apple juice but either is good.

1. In a glass pint jar or gravy shaker combine first seven ingredients and shake well until well blended.
2. Place pork chops in a zippered plastic bag and pour marinade in over them.
3. Remove as much air as you can, seal bag and refrigerate at least 4 hours.
4. Remove chops from marinade, dividing the marinade into two bowls.
5. Grill pork on BBQ or pellet grill until done, basting with half of the marinade. Reserve the other half for the sauce.
6. Meanwhile, core apple and slice it into 6 rings.
7. In a medium frying pan, melt butter  over medium heat and saute apple rings until lightly browned on both sides. They should be just starting to soften. Do not overcook.
8. Pour reserved marinade over apples, add cranberries and simmer until reduced by half.
9. Remove apple rings to a bowl and cover to keep warm
10. Mix cornstarch and more apple juice and add to mixture in pan, stirring well until thickened..  Add more water or apple juice if needed. 
11. Taste sauce and add more brown sugar or hoisin if needed.
12. Return apples to pan and keep warm on low heat until chops are ready.
13. Plate chops on a serving platter or individual plates, topping each chop with an apple ring,  cranberries and a spoonful of the sauce.
14. Serve and enjoy!

Serves 4

Cranberry Orange Wreath

Here is a lovely addition to your holiday table, adapted from a recipe for a Cranberry Almond Wreath in an old  Robin Hood recipe Christmas recipe book.  I have made several different versions over the years and switched it up to use my favorite refrigerator roll dough.  Preparing the dough the previous day simplifies the process. This year I have omitted the almonds and added orange zest.  


 

Dough:

• 2 cups very warm water
• 1/4 cup potato flakes (instant mashed potatoes)
• 1/2 cup sugar
• 1 tablespoon salt
• 2 eggs beaten
• 1/2 cup butter or margarine
• 2 tablespoons yeast (instant, fast rising) 
• 6 cups flour

  Filling:

• 1/2 cup softened butter
• 1 cup brown sugar, packed 
• 1 Tablespoon cinnamon
• 1 cup dried cranberries, coarsely chopped
• zest of 1 large orange

Glaze:

• 2 cups icing sugar 
• 4 T orange juice
• zest 1 large orange

1. Stir together the water, potato flakes, sugar and salt.
2. Add eggs and softened butter, then yeast mixed with 3 cups flour.
3. Beat with mixer on high speed.
4. Add remaining flour, 1/2 cup at a time, until a knead-able dough is obtained ... knead well.
5. Place in a greased, covered bowl in the refrigerator for at least two hours or overnight.
6. Divide dough into two equal portions.
7. On a floured or greased surface, roll each portion of dough into a 16 x 12 inch rectangle.
8. Spread with butter.
9. Combine brown sugar, cinnamon, cranberries and zest and spread half the mixture over buttered dough. (Use 1/2 of this filling for each wreath.)
10. Roll up jelly roll-style, starting with a long edge. Pinch seam to seal. Transfer to a parchment lined  pizza pan or large cookie sheet, seam side down.  Shape into a ring, pinching ends together to seal.
11. Using kitchen shears or serrated knife, start at outside edge and cut 2/3 of the way through the ring at 1" intervals. 
12. Separate slices slightly and twist to show filling.
13. Cover and let rise in warm place until doubled in size (at least one hour).
14. Bake at 350° F / 190°C for 20 minutes or until golden.
15. For glaze...mix icing sugar, orange juice and orange zest.  Spread over wreaths.
16.  Garnish with additional chopped cranberries, if desired.

Yield: 2 wreaths
* For another version of the edible Christmas wreath, check out Anneliese's recipe for the Christmas Fruit and Nut Wreath featured in  our Celebrations cookbook.

 

 

Bread for the Journey

 You’re blessed when you stay on course,

    walking steadily on the road revealed by God.

You’re blessed when you follow his directions,

    doing your best to find him.

That’s right—you don’t go off on your own;

    you walk straight along the road he set.

You, God, prescribed the right way to live;

    now you expect us to live it.

Oh, that my steps might be steady,

    keeping to the course you set;

Then I’d never have any regrets

    in comparing my life with your counsel.

I thank you for speaking straight from your heart;

    I learn the pattern of your righteous ways.

I’m going to do what you tell me to do;

    don’t ever walk off and leave me.

Psalm 119:1-8 The Message

How exactly do we stay on track and in the center of God's will, when there are so many distractions pulling us in every direction? 
  
I am the LORD your God, who teaches you what is best for you, who directs you in the way you should go.  Isaiah 48:17 

Only God can help us to see the possibilities and potential that we have...and the path we should be taking. His words will give us strength when we are feeling down and keep us on the right track.

God will show me the path of life. Psalm 16:11

When we don't know which is the right decision and aren't sure which choice will keep us on course, we need to spend some time with God.  He will show us.  And then it is our choice to stay on the path...or not.

Dear God, today I will choose to follow you.  I trust you completely and know that nothing can separate me from your love.  Lead me as I walk on the path of life.  In Jesus name, Amen.

A Few Tips on Herbs

 I've just a few pictures today of some handy ways to cut up your fresh herbs.

Here in the Lower Mainland of the Fraser Valley we usually have mild wet winters so some of our herbs will survive the winter.

Rosemary is very hardy. I've been able to use it fresh almost all winter.

Some Sage leaves may turn yellow and drop but now in November, there are still plenty of fresh leaves to snip.

Basil, on the other hand, wilts quickly when the cool damp weather hits so I buy it in bunches at our local produce market.  Although it doesn't work all the time, I find if I keep the fresh basil in a vase on the windowsill, it will sometimes take root and stay fresh for longer. I could even plant this now and have a lovely fresh plant all winter long.

One tip about Basil - do not store it in the fridge or allow the leaves to get damp.  They will turn colour and wilt quickly. Wrap it loosely in paper towel and store in an open plastic bag.

The best way to snip Rosemary is to strip the leaves off of the stem into a small cup.

Hold the stem of rosemary at the top and slide your fingers down the stem to release the needles into your cup.  Then simply take your kitchen scissors and point the tip into the bottom of the cup, snipping until the Rosemary is fine enough for your use.

You can use the cup and scissors method for other fresh herbs such as dill, parsley and cilantro.

For Chives, snip your chives into 4 or 5 inch lengths and then snip the whole bunch at once into the desired size.

To cut up fresh Basil. stack the leaves.
Cut lengthwise down the centre vein and stack again

Then slice the stacked leaves into a chiffonade.  If you want longer strands of basil,leave the leaves whole before slicing and if you want finer pieces, cut the leaves one more time lengthwise before slicing them crosswise.

Fresh herbs spark up any dish and are now readily available year round in most major grocery stores and produce markets so go ahead and enjoy them all year round.

Pomegranate Cranberry topped Crostinis

Jewel like pomegranate arils crown these pretty holiday appetizers.

For the Crostini:

• 1 baguette
• 1/4 cup grape seed oil (or olive oil, I like the lightness of grape seed oil) 
• Pink Himalayan Salt
• fine black pepper
• spreadable cream cheese, to use when assembling

1. Cut baguette into 1/4" slices, cut on the diagonal
2. Lightly brush one side of each slice with oil.
3. Top with a light dusting of salt and pepper
4. Bake in 350º oven for 10 minutes. Check and rotate pan. Bake another 5 minutes until crostini's are golden but not dark. They will be very crispy on both sides. 
5. Remove to cooling rack.

Pomegranate Cranberry Topping:

• 3 cups frozen cranberries 
• 3/4 cup sugar
• 2 tbsp agave syrup
• 2 tsp hot sauce, Sriracha or Sambal Oelek
• 1/3 cup chopped parsley
• zest of one small orange
• 3/4 cup pomegranate arils

1. Place all ingredients except for pomegranate arils in a blender or food processor. 
2. Pulse your machine slowly until mixture is chopped but not pureed. You want some chunks of the fruit and also to be able to see little specks of the parsley throughout. 
3. Stir in the pomegranate arils. 
4. Allow this mixture to sit in the refrigerator for several hours. It will last well for a few days in the refrigerator. 

To assemble Bruschetta just before serving:

1. Spread each crostini with spreadable cream cheese.
2. Top with a spoonful of the topping.
3. Sprinkle each with a few more arils.
4. Garnish with grated orange rind.

Lemon Crinkles

Wishing all of our American friends 

a happy Thanksgiving Day!

If you like ginger snaps, or ginger crinkles as some like to call them, you will probably like this wonderful lemony twist.. This is a small recipe, quick to make and no decorating needed.

Ingredients:

• 1/2 cup butter, soft
• 3/4 cup sugar
• 3 Tbsp lemon Jello crystals
• 1 egg
• fine zest from 1 lemon
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

coating: (place separately into small bowls)

• 1/4 cups sugar mixed with 1 Tbsp lemon Jello crystals
• 1/4 cup icing sugar (confectioners)

Method:

1. Preheat oven to 375° F. Grease 1 large or 2 medium cookie sheets.
2. In mixing bowl, beat butter, sugar and lemon crystals until creamy.
3. Stir lemon zest, vanilla and egg in well.
4. In separate bowl, combine dry ingredients and stir into wet.
5. Scoop dough out by teaspoon and roll into 1 inch balls. 
6. Roll each cookie first in lemon sugar and then in icing sugar. 
7. Place with a bit of spreading room on prepared baking sheets.
8. Bake for 10 - 11 minutes or until soft and crackly, just barely starting to turn golden. If not sure, check the underneath. When out of the oven, slam cookie sheet down once (on heat resistant surface) to made them fall slightly. 
9. Cool. Dust with more icing sugar if desired just before serving. Yield 24 - 30 medium size cookies. 
10. Keep in covered container in cool place or freeze. 

Tip: Using light colored (aluminum) baking sheets helps to keep light colored cookies from burning. 

If using dark colored sheets, place foil under sheet on rack OR cook on rack placed higher than center of oven. 

Chocolate Cupcakes

This moist Chocolate Cupcake recipe is a great one to make with kids because it can be mixed by hand and teaches some great basic baking skills.

These junior bakers had great fun measuring and stirring the ingredients. 

Use Cupcake liners to fill muffin tins.

The easiest way to get the batter into the cupcake liners is by using a large spring loaded ice cream scoop.  This batter is firm enough to make this easy.  

Another skill that is so easy and great for kids to learn is this simple way to decorate cupcakes using a Wilton 1M tip. 

Chocolate Cupcake Batter

• 1 cup salted butter, cut into cubes 
• 4 ounces semi-sweet chocolate, chopped
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs 
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup sour cream (not low fat)

1. Preheat oven to 350 ℉.  Put the oven rack in the center of the oven. Prepare two muffin tins with 24 large cupcake liners.
2. Put the butter, chocolate, and cocoa powder into a bowl and heat in the microwave, stirring often until all the ingredients are melted and smooth.  Set aside to cool.
3. In a large bowl, whisk together flour, baking powder, baking soda and salt.
4. In a large bowl, whisk eggs, vanilla and sugar until it is well combined.   Add cooled chocolate mixture and beat well with a whisk.  
5. Add the flour and sour cream with a wooden spoon, stirring until the batter is mixed.  Use a spatula to scrape sides.  
6. Fill cupcake liners about 2/3 full.  Bake 18 - 20 minutes or until a toothpick tested in the center of the cupcake comes out clean. 
7. Let cupcakes cool before frosting.  

Chocolate Frosting

• 1 cup butter, cut into cubes and softened at room temperature
• 4 ounces semi-sweet chocolate, cubed and melted and cooled to room temperature
• 1 teaspoon vanilla
• 1 cup powdered/icing sugar
•  a bit of cream if necessary to make a smooth frosting

1. Combine softened butter and cooled melted chocolate with a beater on medium speed.
2. Add vanilla and powdered sugar and beat until smooth.  I do not add additional liquid but if yours is a bit stiff, add a bit of cream to make a consistency that is easy to pipe or spread.
3. Put a Wilton 1M tip into a 12-inch disposable piping bag.  Add half of the frosting at a time and pipe circles onto the cupcake starting from the edge and working to the center of the cupcake. 

Cupcakes are best kept at room temperature in a covered container or frozen.  

Potato Apple Pancakes

By combining an apple and a potato gives this pancake recipe a different twist from the usual. A tasty side for any main dish. Extra delicious when served with a dollop of sour cream or applesauce.

• 1 large potato
• 1 large apple, I used Gala 
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive or canola oil.

1. Grate potato and apple, squeeze dry in a clean tea towel and place in a medium sized bowl.
2. Stir in flour and seasonings.
3. Add oil to a non stick large skillet and drop spoonfuls of mixture into skillet.
4. Spread out the mixture to flatten the cakes.
5. On medium heat fry pancakes 2 minutes on each side until golden brown. Transfer to serving dish. Serve hot.
6. Yield: 6 pancakes

Almond Beans and Caramelized Shallots

It's American Thanksgiving weekend and we feel more than honored to be invited to my daughter's in-law family in California to join them for this special occasion.  Here's a recipe that takes an extra few minutes to caramelize the shallots but it's worth the effort. A perfect addition to that festive holiday meal.
Do you know the difference between shallots and onions?  Let's find out.

Ingredients

• 2 pounds green beans, trimmed
• 1 tbsp. butter
• 3 tbsp olive oil
• 4 shallots sliced thinly
• 2 cloves garlic chopped
• freshly ground pepper to taste
• 1/2 cup sliced almonds toasted 
• 1/4 fresh cut parsley

Directions

1. Blanch beans for 2-3 minutes.
2. Drain and transfer to cold ice water to stop the cooking process.
3. When cooled, set aside and drain.  You can prepare these in the morning and refrigerate them. 

Caramelized Shallots 

1. Saute' butter and olive oil in large frying pan.
2. Add the onion/shallots, garlic and season with salt and pepper.
3. Stir on medium heat (6 min) till the onions begin to brown, then reduce the heat and continue stirring another 6 minutes till they become caramelized.
4. Transfer to a paper towel-lined plate.

Beans

1. In the same pan warm, using medium heat add 1 tsp olive oil.
2. Add the green beans and season with salt and pepper until they are heated through.
3. Add half of the shallots and almonds and stir to combine up to 3-4 minutes
4. Transfer to a serving bowl and add remaining caramelized mixture and serve immediately. 
5. Sprinkle a few twigs of parsley on top.

Whats the difference between onions and shallots?

I've always wondered what the difference was. I have always had red and yellow onions in my kitchen, but never shallots.  Shallots have a sweet and mild flavor and  are less pungent in smell. They are generally smaller with more fine layers than onions and can be used well especially in dishes where they are eaten raw. Shallots are generally chopped finer. If the recipes calls for shallots you can swap in onions any time.  Generally one small onion equals 3 small shallots.  Often the smaller size proves more convenient if you are cooking smaller recipes.  Shallots are also very tasty when caramelized. 

Let's talk turkey!

Those of us who live in Canada celebrated Thanksgiving last month, but many of you live south of the border and are busy making plans for a Thanksgiving feast next week.  Let me pass along a few things that were part of our turkey dinner this year that may be of interest to you.

My grands all love raw veggies!  They much prefer them to cooked veggies and aren't all that fond of salads.  So a veggie platter with a slight resemblance to a turkey found its way to our table along with the hot vegetables.

Cooking the stuffing in a crockpot allows the unstuffed turkey to cook much quicker. It is also easy to double the recipe to serve a crowd.

Pinterest is a wonderful source of ideas.  It is where I found these cute editable and printable placecards by Bloom Design. Simply open the file in Adobe, click in each box to delete name and replace with your guest's name. Print on white or 'kraft' coloured card stock. Fold around a flat napkin or form a traditional napkin ring.  Simple to make...and a lovely touch on any Thanksgiving table!

And those are the Saturday tips or today!