sauces & condiments

Lazy Lingonberry Pork Roast

One of my coworkers recently retired. She’s using her new free time to sort through things in her house.  She tackled the kitchen and gave me some of her extra cookbooks and ingredients.

Thanks, Kathy, for the port, candied ginger, and the recipe for Crock Pot Cranberry Port Pork Roast.  I just changed out a few of the ingredients to use what I had on hand.

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Ingredients

2 (to 3) lbs boneless pork loin roast
1 (14 ounce) jar IKEA lingonberry preserves
1⁄3 cup port wine (or 1⁄3 cup cranberry juice)
1⁄4 cup sugar
1⁄2 small lemon, thinly sliced
1⁄3 cup raisins
1 garlic clove, minced
2 tablespoons candied ginger, diced
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper

3 tablespoons cornstarch
2 tablespoons cold water

rice, cooked

Directions

Put the roast in slow cooker.
In a bowl combine, lingonberry preserves, port, and sugar.
Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper.
Pour over roast. Cover and cook on low 6-7 hours or until meat is 170°F.
Remove roast and keep warm.

Prepare the gravy:

Pour 3 cups of cooking juices into a saucepan.
Bring to a boil.
In a separate, small bowl, dissolve the cornstarch in cold water.
Add this mixture to the saucepan.
Continue cooking the liquid for about one minute or until thickened and no longer cloudy.

Slice roast and serve over rice with sauce.

2 lbs pork will serve 4-5 people, depending on how hungry they are and what sides you serve. We ate roasted vegetable Ritz crackers with cream cheese while waiting for things to be reheat (2nd day) and had green beans and butternut squash custard.

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Categories: Food and drink, Pork, Rice, sauces & condiments | Tags: , , , , , , , , , , , , , , | Leave a comment

Tasting: Bacon

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Standard: Lancaster Brand bacon

Smith: uncured bacon wrapped around fig & goat cheese and bacon-wrapped dates & goat cheese

Stumpff: pancetta with guacamole on sliced sweet potato

Zartman: low-sodium bacon wrapped around asparagus spears

Zartman: bacon jam made with onion and balsamic vinegar

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Homemade Bacon Jam and Freshly Baked Bread

Bacon Jam:

  • slices bacon, chopped
  • Vidalia onions, peeled, sliced thin, and diced
  • Mustard seed Dijon mustard
  •  brown sugar
  • apple cider vinegar
  • ¼ tsp. red pepper flakes I forgot to put this in.
  •  balsamic vinegar

Instructions

  1. Cook bacon until crisp. Remove the bacon from the pan. Set aside.
  2. Add the onions to the fat in the pan. Cook until onions are translucent and lightly browned, 10 to 15 minutes.
  3. Add the bacon, mustard, brown sugar, cider vinegar, and balsamic vinegar. Stir to combine.
  4. Bring to a simmer, then reduce heat and continue to cook until the liquid has reduced, about 45 minutes.
  5. Remove from heat and let cool.
  6. Spoon into jar and store in refrigerator.

 

 

 

Categories: bacon, Breakfast, Food and drink, sauces & condiments, Tasting | Tags: , , , , , , , | Leave a comment

Ruth Is Right

Sharwoods Curry with yogurt

A friend’s cool, dark basement was a welcome place to spend a sultry summer evening. After watching some of a recording of the Vienna Philharmonic Orchestra’s New Year’s celebration, our host popped in the dvd I had brought along. The Lunchbox came out in 2013, but I’d never heard of it. If you have an interest in foreign places and/or enjoy food for more than just nourishment, you might like the movie.

The story was set in India so now, naturally, we are craving curries, paneer, and chapati.  Since the last two recipes from Ruth Reichl’s book, Tender at the Bone, have recently provided success in our kitchen, I thought I would see what she has to say about Indian food. At the end of one of Gourmet‘s foodie travel videos, Reichl gives instruction for a simple tandoori-style entree that you can make at home.

Rather than insisting you purchase a zillion spices to create an imitation of the complex flavors of an Indian restaurant, she claims that the bottled sauces at your grocery store will be sufficient. Besides a bottle of Vindaloo sauce, you need yogurt, cilantro, and mint to season your chicken.  You should let the skinless chicken marinade for at least 40 minutes.

The cooking method almost convinced me to set the recipe aside. Summer temperatures in July do not encourage one to use the oven, much less an oven set to 500*F.  However, after a torrential downpour last night, the outside temperatures have dropped to near 70* F. Because I was still afraid of setting off the smoke alarm,  I didn’t leave the chicken in long enough for it to get the prescribed char.

I’ve got to work on the Basmati rice. But, alongside the curried vegetables, and the slices of raw tomato and avocado, the false-tandoori chicken was satisfying.

 

Categories: Chicken, Entertainment, Food and drink, Herbs and Spices, Rice, sauces & condiments | Tags: , , , , , , , , , , | Leave a comment

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