Recipes

Bacon wrapped pork tenderloin

Thu, 23 May 2013 14:35:42 -0400

Kate has mandated bacon wrapped pork tenderloin with this wine, so here you go....a nice recipe from about.com Southern Food

Ingredients:
• 1 pork tenderloin, cleaned and trimmed
• 3 slices of bacon
• 1 tablespoon of garlic powder
• 1 teaspoon of Lawry's Seasoned Salt
• 1 teaspoon dried crumbled leaf basil
• 1/2 teaspoon dried crumbled leaf oregano
• 1 teaspoon black pepper
• olive oil
Preparation:
Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks.Take your olive oil and coat well. Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4.
Shared by SuzyJ

Pear Walnut Cobbler

Fri, 10 May 2013 12:33:51 -0400

It’s Mother’s Day this Sunday and mom will like this positive and friendly wine and also this Pear Cobbler. Make it for her! It’s easy!

Pear Walnut Cobbler This sweet treat makes a tasty brunch dessert and you can make it in the crock pot while you are using the oven to bake your casserole. The pear adds a level of sophistication to your usual cobbler.
• 2 cans of sliced pears
• 1 package vanilla cake mix
• 2/3 cup oats
• 1 cup walnuts (if nobody is allergic)
• 3 tablespoons evaporated milk
• 1 egg
Directions:
1. In a large bowl, combine cake mix, oats, evaporated milk and egg.
2. Pour pears into a crock pot.
3. Pour cake mixture on top.
4. Top with walnuts.
5. Cook on low for 2-3 hours.
6. Serve with ice cream or whipped cream.

Poached Pears

Wed, 24 Apr 2013 09:34:39 -0400

Poached pears are yummy with port and if you get the El Puerto del Dragon in its proper form the slight jammy-ness is a great accompaniment to the pears. Here is a recipe from spice maker McCormick.

4 ripe firm pears, such as Bosc, Bartlett or Anjou
1 cup pear nectar
1 cup water
3/4 cup maple syrup
2 McCormick® Cinnamon Sticks
1 1/2 teaspoons McCormick® Thyme Leaves
4 strips lemon peel
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Directions
1. Peel and core pears from the bottom, leaving stems intact. Cut a thin slice off the bottom of each pear to provide a flat, even bottom. Set aside.
2. Mix remaining ingredients in large saucepan. Bring to boil. Place pears in liquid in saucepan, standing pears with stems pointing up. Reduce heat to low; simmer, covered, 20 to 30 minutes or until pears are tender. Remove pears from saucepan.
3. Cook liquid 15 minutes longer or until reduced to about 3/4 cup. Serve pears drizzled with sauce.

Stinky Cheeses

Thu, 11 Apr 2013 19:56:22 -0400

Bryan said that the Bully Hill St. Croix would be great with stinky cheese. Rather than a recipe, I think that stinky cheese is best enjoyed by itself.

Did you know that stinkycheese.com (this links to the page that tells you the top 3 stinkiest cheeses in the world) is an entire website devoted to stinky cheese? Yes, it exists! So, instead of spending your time making a recipe this week, read up on stinky cheese and pick some to try at your next gathering!

Haggis Pizza

Thu, 7 Mar 2013 19:54:34 -0500

It does exist! Apparently, haggis is a great pizza topping. For this Haggis Pizza recipe from haggishunt.scottsman.com you will be needing some haggis. You can buy some premade haggis (sold in any store worth shopping at) or you can make your own, homemade haggis with some sheep organs, a little salt and pepper and about 5 hours of your time.

Haggis Pizza

Bella bella haggis. This is a delicious quick meal and is particularly useful for using up left-over haggis in the admittedly-unlikely event that any is left over.

Ingredients:

a prepared pizza base OR make your own pizza base;
tomato puree - you can make your own by gently frying two chopped shallots and a little garlic in olive oil, adding four skinned tomatoes, salt and pepper, half a teaspoon of soft brown sugar and a little oregano for about 25 minutes, then pushing it all through a sieve.
thinly sliced tomatoes
fresh mozzarella cheese - the soft kind
basil leaves
olive oil
Haggis

Method:

Put the oven on to its highest setting.

Take the pizza base and spread a thin layer of the puree on it. Add sliced tomatoes to cover the base.

Now crumble the mozzarella and the haggis into equal quantities of large crumbs. Sprinkle evenly over the pizza.

Bake in the oven for 10 minutes.

As soon as it comes out, add the torn basil leaves and drizzle some olive oil over the top. Grind some black pepper over the top, add some sea salt and serve straight away.