Wassail
Makes about 18 servings
2 quarts apple cider
1 cup packed brown sugar
4 cinnamon sticks (each about 3 inches)
24 whole cloves, plus additional for garnishing the oranges
4 cups orange juice
2 cups pineapple juice
Additional whole cloves (optional)
9 thick orange slices, cut in half (optional)
Cook's notes: Have available a warmed pitcher or a slow cooker (such as a Crock-Pot) for serving the hot wassail.
Heat the wassail: In a 3-quart saucepan, stir together apple cider, brown sugar, cinnamon sticks and 24 cloves. Over medium heat, bring to a boil; reduce heat to low and simmer 5 minutes. Add orange juice and pineapple juice, then continue stirring just until heated through. (Do not boil).
Prepare the garnish: Meanwhile, push additional cloves into rinds of orange slices; set aside.
Presentation: Strain cider mixture and pour into a warmed pitcher or slow cooker. Place orange slices in slow cooker or pitcher -- or a slice in each heatproof cup. Cover fruit with wassail and serve.
Source: Adapted recipe courtesy of chef Steven Sterritt, based on a recipe found at cdkitchen.com.
Mixed Greens with Dried Cranberries, Candied Walnuts, English Stilton and Roasted Garlic Balsamic Dressing
Makes 6 to 8 servings
For the dressing:
3 tablespoons minced shallots
2 teaspoons minced raw garlic
3 tablespoons chopped roasted garlic
1 teaspoon Dijon mustard
½ cup balsamic vinegar
1 cup extra-virgin olive oil
Salt, freshly ground black pepper to taste
For the salad:
1 pound fresh mixed greens, washed, drained, air-dried and chilled
1 heaping cup sweetened dried cranberries (or bite-size pieces of dried fruit of choice)
About 1 cup candied walnuts (see cook's notes)
7 to 8 ounces English Stilton blue cheese, broken into larger bite- size crumbles
Roasted Garlic & Balsamic Dressing (see accompanying recipe)
Cook's notes: Check your favorite supermarkets, gourmet stores and produce markets for candied walnuts or almonds, often found in the produce, grocery or snack aisle. Call ahead to check availability. Stilton cheese is available at gourmet food stores or supermarkets with an extensive array of cheese varieties.
Prepare the dressing: In a small bowl, combine the shallot, both types of garlic, the Dijon mustard and vinegar. Using a wire whisk, begin beating the mixture while slowly adding the olive oil in a very thin stream, until mixture gradually forms an emulsion. Season the vinaigrette with salt and pepper to taste. Set aside.
Assemble the salad: Arrange greens on a chilled platter and garnish in an attractive manner using the cranberries, walnuts and Stilton. Top with the vinaigrette.
Source: Adapted recipe from chef Steven Sterritt, the Lodge at Geneva-on-the-Lake.
Slow-Cooked Mustard-Crusted Pork Loin with Vanilla Sweet Potato Puree, Sauteed Greens and Demiglace
Makes 6 to 8 servings
3 pounds boneless pork loin, trimmed
For the fresh-herb marinade:
¼ cup chopped sage
¼ cup chopped parsley
¼ cup chopped rosemary
¼ cup honey
3 tablespoons minced fresh garlic
¼ cup olive oil
2 tablespoons cracked or very coarsely ground black pepper
For the pork loin crust:
1 tablespoon whole grain mustard|
3 eggs, beaten
¼ cup white wine (chardonnay recommended)
1 cup toasted or oven-roasted bread crumbs
½ teaspoon chopped fresh parsley
1 clove garlic
Salt, freshly ground black pepper
Vanilla Sweet Potato Puree (see accompanying recipe)
Sauteed Greens (see accompanying recipe)
Demiglace (see accompanying recipe)
Cook's notes: Allow enough time for the pork to marinate 8 hours, or marinate it the day be fore.
Preliminaries: Heat oven to 300 degrees shortly before you're ready to roast the pork.
Marinate the pork: Combine chopped herbs with honey, garlic, olive oil and peppercorns. Evenly coat the pork with the mixture, cover loosely with plastic wrap and refrigerate for 8 hours or overnight.
Coat pork with crusting mixture: Combine mustard, beaten eggs and wine. Stir in bread crumbs and mix well. Add parsley, garlic and salt and pepper to taste. Place pork on a rack and roast slowly for about 2½ hours, testing for doneness after about 2 hours using an instant-read meat thermometer thrust into the center of the meat. The roast is done when it registers at least 160 degrees. (If meat browns too quickly, tent the roast loosely with aluminum foil.)
Carve the pork: Remove roast from oven, tent loosely with foil and let stand 10 to 15 minutes. Carve medium-thick slices. Serve with Demiglace or other favorite sauce.
Presentation: To plate the dish, first spoon a serving of the Vanilla Sweet Potato Puree into the center of the plate. Place a serving of the Sauteed Greens just off center. Place 3 slices of the pork loin adjacent to the greens. Ladle some of the Demiglace over the pork. Repeat with remaining plates. Serve immediately.
Source: Adapted recipe from chef Steven Sterritt, the Lodge at Geneva-on-the-Lake.
Vanilla Sweet Potato Puree
Makes 6 to 8 servings
2 pounds yams, rinsed and peeled, cut into quarters
1 tablespoon minced raw garlic
1 tablespoon minced roasted garlic
1 vanilla bean, split in half lengthwise
¾ cup light cream
½ pound (2 sticks) butter, cubed
1 pinch cinnamon
Salt, freshly ground black pepper, to taste
Cook the yams: In a pot, place the yams in cold, salted water and bring to a boil over medium-high heat. Reduce heat to simmer and cook yams until fork tender. Strain into a colander.
Prepare the vanilla cream: While yams are cooking, combine cream, butter, both types of garlic and the halved vanilla bean in a small saucepan. Bring mixture to a very low simmer, allowing bean to steep for about 10 to 15 minutes. Remove and discard the vanilla bean.
Whip the potatoes: In a small mixer bowl, combine the cooked yams with the vanilla cream mixture. Whip on high speed until mixture is light and fluffy.
Presentation: Season to taste with salt and pepper.
Source: Adapted recipe from chef Steven Sterritt, the Lodge at Geneva-on-the-Lake.
Sauteed Greens
Makes 6 to 8 servings
1 pound fresh spinach, Swiss chard, kale or mesculin mix
2 tablespoons olive oil
Salt, freshly ground pepper to taste
Preliminaries: Thoroughly wash the greens in several changes of water until no soil or sand remains clinging to the greens. Drain.
Procedure: In a large saute pan or Dutch oven, melt the butter over medium heat. When fat is sizzling, add greens and stir, tossing to coat, cooking until greens become limp. Add a tablespoon or two of water, cover tightly and cook about 5 minutes, until greens are just tender.
Presentation: Use as directed below.
Source: Adapted recipe from Plain Dealer staff.
Demiglace
Makes enough for 6 to 8 servings
2 pounds veal bones (see cook's notes) roasted (technique follows)
½ cup coarsely chopped yellow onions
¼ cup coarsely chopped carrots
¼ cup coarsely chopped celery
5 whole peppercorns
¼ cup blended oil (half each canola and olive oils)
3 bay leaves
¼ cup tomato paste
1 gallon cold water
Butter to taste, to finish the sauce
Salt, freshly ground black pepper to taste
Cook's notes: Because most supermarkets don't routinely stock veal bones, essential for making Demiglace, call the store's meat department at least three days ahead of time to ensure availability.
Preliminaries: Heat oven to 375 degrees.
Brown the veal bones: Place the veal bones in a roasting pan and set on middle shelf in preheated oven. Roast the bones until golden brown, about 1 to 1½ hours.
Caramelize the vegetables: Wash, peel, and chop all vegetables into a rough cut. In a large saucepan, preheat your oil and add the rough-cut vegetables, peppercorns and bay leaves. Cook this mixture until good caramelization of the vegetables is achieved; they should have a roasted appearance. Add the tomato paste and allow to brown in pot with the caramelized vegetables.
Simmer the Demiglace: Remove the veal bones from the oven and discard any excess oil.
Presentation: Season to taste with salt and pepper. Finish sauce with a small amount of butter.
Source: Adapted recipe from chef Steven Sterritt, the Lodge at Geneva-on-the-Lake.
Elizabethan Bread Pudding
Makes 6 to 8 servings
8 cups whole milk
8 eggs, beaten
2 tablespoons vanilla extract
½ to ¾ cup raisins
¼ to ½ cup packed brown sugar
1½ to 2 tablespoons cinnamon
1 loaf (24 ounces) rustic bread such as ciabatta or other hearty white bread or an equivalent amount of rolls
Cinnamon, powdered sugar and your favorite caramel sauce to garnish
Sweetened dried cranberries as garnish
Preliminaries: Heat oven to 300 degrees. Butter a 9-by-13-inch baking dish.
Prepare the custard: Mix milk, eggs and vanilla together in medium bowl. In another bowl, mix raisins, brown sugar and cinnamon. Combine wet and dry mixture until well blended. Add bread cubes and stir lightly. Let stand 10 to 20 minutes to allow bread to absorb the custard.
Bake the pudding: Pour the custard mixture into the prepared baking dish. Cover with aluminum foil, place in preheated oven and bake 45 minutes; remove foil and continue baking until custard is done through and golden brown on top.
Presentation: Garnish with cinnamon, powdered sugar and caramel sauce if desired, then sprinkle with sweetened dried cranberries for color.
Source: Adapted recipe from chef Steven Sterritt, the Lodge at Geneva-on-the-Lake.
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