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Holiday pork Dinner
New Year's Day dinner, party of 8; it took about 4 1/2 hours on the "high setting."
Food stuffs: 4# pork tenderloin, 4 large tart apples - peel, core and cut into walnut size chunks, 1/3 c melted sweet butter, 1 1/2 c hot water, 1/2 c honey, apple pie spice mix* to taste
(*In a jar place and shake to mix the following ground spices: 4 t cinnamon, 2 t nutmeg, 1 t each cardamom and allspice, 1/2 t clove)
Method: Pre-warm the cooker for about ten minutes with 4 cups of boiling hot water (which is poured into the steamer) and then put in the melted butter and "grease" the bottom and sides of the cooker. Place the pork (fat side up) and apples in the cooker, dust with apple-pie spice mix and pour in 1 c hot water; cover and turn the heat to high setting. Let cook for about 2 hours and then mix the honey, 1/2 c hot water and another teaspoon of the spice mix, pour this over the pork and apples. Let finish cooking until the internal temperature of the pork is 170F.
Once the pork is done, remove the meat to a serving platter and the apples to a bowl, mash with 1 T ea sweet butter and dark brown sugar. Pour out the pan drippings into a small saucepan. Bring to a low boil and whisk in enough corn starch to get a gravy of medium consistency (think room temp maple syrup).
I also steamed a mix of Portobella mushrooms, onions, spinach, endive, escarole and leeks, dressed with olive oil, lemon juice, minced garlic and fresh cracked black pepper.
Anita made sourdough bread.
We drank semi-sweet mead that I brewed with blueberry honey, dried blueberries and blueberry juice.
Before dinner we shared an appetizer plate of black olives, stuffed grape leaves and Feta cheese, accompanied by Retsina.
After dinner we had figs, dates, almonds and sharp Cheddar, accompanied by semi-sweet mead, which I brewed from wild flower honey plus 7 fruit juices: apple, cherry, blackberry, raspberry, plum, red grape and cranberry.
Food stuffs: 4# pork tenderloin, 4 large tart apples - peel, core and cut into walnut size chunks, 1/3 c melted sweet butter, 1 1/2 c hot water, 1/2 c honey, apple pie spice mix* to taste
(*In a jar place and shake to mix the following ground spices: 4 t cinnamon, 2 t nutmeg, 1 t each cardamom and allspice, 1/2 t clove)
Method: Pre-warm the cooker for about ten minutes with 4 cups of boiling hot water (which is poured into the steamer) and then put in the melted butter and "grease" the bottom and sides of the cooker. Place the pork (fat side up) and apples in the cooker, dust with apple-pie spice mix and pour in 1 c hot water; cover and turn the heat to high setting. Let cook for about 2 hours and then mix the honey, 1/2 c hot water and another teaspoon of the spice mix, pour this over the pork and apples. Let finish cooking until the internal temperature of the pork is 170F.
Once the pork is done, remove the meat to a serving platter and the apples to a bowl, mash with 1 T ea sweet butter and dark brown sugar. Pour out the pan drippings into a small saucepan. Bring to a low boil and whisk in enough corn starch to get a gravy of medium consistency (think room temp maple syrup).
I also steamed a mix of Portobella mushrooms, onions, spinach, endive, escarole and leeks, dressed with olive oil, lemon juice, minced garlic and fresh cracked black pepper.
Anita made sourdough bread.
We drank semi-sweet mead that I brewed with blueberry honey, dried blueberries and blueberry juice.
Before dinner we shared an appetizer plate of black olives, stuffed grape leaves and Feta cheese, accompanied by Retsina.
After dinner we had figs, dates, almonds and sharp Cheddar, accompanied by semi-sweet mead, which I brewed from wild flower honey plus 7 fruit juices: apple, cherry, blackberry, raspberry, plum, red grape and cranberry.
oh goodness makes my mouth water, we have all this coming up with Thanksgiving and Christmas feasts, the mead sounds great I did try some in England once it tasted mallow but blew you head off.....
This sounds delicious. You have so many good recipes.
thank you
:-)))
thank you
:-)))
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