This recipe is really simple and oh so good
Apricot Loin of Pork
Ingredients
1 pork loin , bone in and Frenched, about 10 bones, approx. 5lbs
1/2 cup Apricot preserves
1/2 Molasses
3 table spoons Dijon mustard
3 table spoons toasted sesame oil
3 table spoons ground cinnamon
3 table spoons ground cumin
3 table spoons turmeric
Salt and Pepper to taste
Directions
Preheat oven to 450 degrees
Mix together the dry spices and rub it onto the pork all sides and let rest at room temp for about 30 minutes.
Mix together the remaining ingredients.
Next place in a deep baking pan and place in oven for 15 minutes, remove from oven reduce heat to 350 degrees and spoon on a third of the mixture and place back in the oven and bake for 20 minutes per pound. At the half way mark spoon on another third of the sauce. At the last 20 minute mark spoon on the remain sauce. Remove from oven, remove from pan and cover with a foil tent and let rest for about 10 t0 15 minutes before slicing.
Note: place the rack in the pan bones curving down.
Enjoy cooking
Showing posts with label apricots. Show all posts
Showing posts with label apricots. Show all posts
Tuesday, April 19, 2011
Saturday, January 22, 2011
Pecan Pie
This is sort of Creme Brulee meets Pecan Pie. It is also not as sweet as most pecan pie
Pecan Pie
Ingredients
Crust
2 1/2 cups of unbleached all purpose flour
1/2 cup of brown sugar, lightly packed
1 stick of butter, room temp
2 eggs
2 teaspoons baking powder
1 teaspoon real vanilla extract
1/2 teaspoon salt
Filling
3 cups heavy creme
2 cups chopped pecans
1 cup raw sugar
1 cup dried apricots, sliced
4 egg yolks
3 eggs
3 table spoon corn starch
2 table spoons brandy
2 teaspoons real vanilla extract
1/2 teaspoon salt
Directions
Dough
In the stand mixer cream the butter and the sugar until light. Next add the eggs and the vanilla to the bowl and cream well. In another bowl whisk together the flour baking powder and salt then slowly add it to the mixer. Once combined, dump out onto a flour work surface and form into a disc, wrap and place in the fridge for at least one hour.
Next roll dough out to about a 12 inch circle, place in a 9 inch pie pan with the edges falling over the pan. Take a knife and remove the excess dough. Place the pie pan and dough into the freezers for 1/2 hour.
Preheat oven to 400 degrees.
Remove pie pan from freezer and place parchment in the pan and fill with beans our pie weights. Bake for about 15 minutes, remove from oven and remove weights and parchment and place back in the oven, reducing heat to 350 degrees for 5 minutes or until crust is a light golden brown. Remove oven.
Next place apricots slices on the bottom of the pie. I usually start at the edges and spiral into the center. It might take a bit more then cup of apricots to fill the bottom, it depends on how you sliced them. Once the bottom is cover, pour the nuts on top.
Filling
Place all the ingredients with the exception of the nuts and apricots into a sauce pan. Whisking over medium high heat until bubbles start to form around the edges of the pan and sauce starts to thicken. Remove from heat. Pour in pie shell. Place Pie in a deep edge baking sheet and fill the sheet with water up to the middle of the pie pan. Place in oven for about 40 minutes at 350 degrees until the custard sets. Remove from oven and remove water from pan and return it to oven to bake for an additional 8 to 10 minutes so that the crust turns golden brown. Remove and let cool. Serve with a nice vanilla ice cream
Enjoy Cooking
Pecan Pie
Ingredients
Crust
2 1/2 cups of unbleached all purpose flour
1/2 cup of brown sugar, lightly packed
1 stick of butter, room temp
2 eggs
2 teaspoons baking powder
1 teaspoon real vanilla extract
1/2 teaspoon salt
Filling
3 cups heavy creme
2 cups chopped pecans
1 cup raw sugar
1 cup dried apricots, sliced
4 egg yolks
3 eggs
3 table spoon corn starch
2 table spoons brandy
2 teaspoons real vanilla extract
1/2 teaspoon salt
Directions
Dough
In the stand mixer cream the butter and the sugar until light. Next add the eggs and the vanilla to the bowl and cream well. In another bowl whisk together the flour baking powder and salt then slowly add it to the mixer. Once combined, dump out onto a flour work surface and form into a disc, wrap and place in the fridge for at least one hour.
Next roll dough out to about a 12 inch circle, place in a 9 inch pie pan with the edges falling over the pan. Take a knife and remove the excess dough. Place the pie pan and dough into the freezers for 1/2 hour.
Preheat oven to 400 degrees.
Remove pie pan from freezer and place parchment in the pan and fill with beans our pie weights. Bake for about 15 minutes, remove from oven and remove weights and parchment and place back in the oven, reducing heat to 350 degrees for 5 minutes or until crust is a light golden brown. Remove oven.
Next place apricots slices on the bottom of the pie. I usually start at the edges and spiral into the center. It might take a bit more then cup of apricots to fill the bottom, it depends on how you sliced them. Once the bottom is cover, pour the nuts on top.
Filling
Place all the ingredients with the exception of the nuts and apricots into a sauce pan. Whisking over medium high heat until bubbles start to form around the edges of the pan and sauce starts to thicken. Remove from heat. Pour in pie shell. Place Pie in a deep edge baking sheet and fill the sheet with water up to the middle of the pie pan. Place in oven for about 40 minutes at 350 degrees until the custard sets. Remove from oven and remove water from pan and return it to oven to bake for an additional 8 to 10 minutes so that the crust turns golden brown. Remove and let cool. Serve with a nice vanilla ice cream
Enjoy Cooking
Rugelach
I have been doing allot of baking the past few weeks and Michael asked for me to make Rugelach. There is a bakery here in the city that make outstanding Rugelach so i asked what the dough was made of and they told be it is like any dinner roll dough only that there is bread crumbs in the dough. Hmm bread crumbs. So with a few misstep i came up with a nice dough recipe, i do not know if its a traditional one but we like it, and i hope you all do too.
Rugelach
Ingredients
Dough
2 cups unbleach flour
2 sticks of butter diced, cold
1 cup of bread crumbs, UN-seasoned
8 oz of cream cheese, diced, cold
1/2 cup raw sugar
1 egg
1/2 teaspoon cinnamon
Filling
1 cup dried Apricots, diced
1/2 cup brandy
1/2 cup raw sugar
1/2 cup chopped pecans
1/2 cup bread crumbs, un-seasoned
or try this filling
1 cup dried blue berries
1/2 brandy
1/2 raw sugar
1/2 chopped pistachios
1/2 bread crumbs, un-seasoned
Directions
In the food processor place flour, 1/2 cup bread crumbs, salt, butter and cream cheese and pulse until crumbly, dump out onto a floured work services and and kneed into a ball. Divided in half, form into a discs, wrap in plastic and place in the fridge for at least four hours or overnight.
Take the remaining bread crumbs, 1/4 of the sugar and mix together, set aside. In another bowl take the remaining sugar and mix with the cinnamon and also set aside.
For filling place all ingredients into the food processor and pulse to combine.
Preheat oven to 325 degrees.
Now on a floured work surface roll out the discs into a 12 inch circle about 1/8 inch thick. Whisk egg in a bowl and brush a 1/2 inch boarder around the outer edge of the circles. Spread the apricots mixture out to within a 1/4 inch of the edge. Next sprinkle the bread crumb mixture on top of the apricots, this is what the bakery told me to do. Next take a pizza cutter and cut the circle into 12 to 16 wedges. Starting at the wide end of each wedge roll the dough up to the point, bend the dough into a crescent and place on a parchment covered cookie sheet about 2 inches apart. Once all the wedges have been rolled, bent and placed on the cookie sheet, brush with the egg and sprinkle the cinnamon sugar on top. Bake for 40 minutes or until golden brown.
The the filling can been changed to most fruits, but the bakery said to watch out for high water content fruits,like berries. They said it was best to used dried fruits for the filling and use most any nut with it. You are really making a fruit pesto.
Enjoy Cooking
Rugelach
Ingredients
Dough
2 cups unbleach flour
2 sticks of butter diced, cold
1 cup of bread crumbs, UN-seasoned
8 oz of cream cheese, diced, cold
1/2 cup raw sugar
1 egg
1/2 teaspoon cinnamon
Filling
1 cup dried Apricots, diced
1/2 cup brandy
1/2 cup raw sugar
1/2 cup chopped pecans
1/2 cup bread crumbs, un-seasoned
or try this filling
1 cup dried blue berries
1/2 brandy
1/2 raw sugar
1/2 chopped pistachios
1/2 bread crumbs, un-seasoned
Directions
In the food processor place flour, 1/2 cup bread crumbs, salt, butter and cream cheese and pulse until crumbly, dump out onto a floured work services and and kneed into a ball. Divided in half, form into a discs, wrap in plastic and place in the fridge for at least four hours or overnight.
Take the remaining bread crumbs, 1/4 of the sugar and mix together, set aside. In another bowl take the remaining sugar and mix with the cinnamon and also set aside.
For filling place all ingredients into the food processor and pulse to combine.
Preheat oven to 325 degrees.
Now on a floured work surface roll out the discs into a 12 inch circle about 1/8 inch thick. Whisk egg in a bowl and brush a 1/2 inch boarder around the outer edge of the circles. Spread the apricots mixture out to within a 1/4 inch of the edge. Next sprinkle the bread crumb mixture on top of the apricots, this is what the bakery told me to do. Next take a pizza cutter and cut the circle into 12 to 16 wedges. Starting at the wide end of each wedge roll the dough up to the point, bend the dough into a crescent and place on a parchment covered cookie sheet about 2 inches apart. Once all the wedges have been rolled, bent and placed on the cookie sheet, brush with the egg and sprinkle the cinnamon sugar on top. Bake for 40 minutes or until golden brown.
The the filling can been changed to most fruits, but the bakery said to watch out for high water content fruits,like berries. They said it was best to used dried fruits for the filling and use most any nut with it. You are really making a fruit pesto.
Enjoy Cooking
Sunday, December 12, 2010
Fruity Nut Cookies
I entered a baking contest with this recipe, i would of won but i was told: " you would of won but there were too many ingredients and steps to your recipe. Our consumer wants simple and quick". Well then that should of been in the guidelines for the contest. I have not made these cookies in about 8 years, i think i will make them this year.
Fruity Nut Cookies
Ingredients
1 1/2 cup of rough chopped macadamia nuts
1 cup of minced dried apricots
1 cup of minced dried cherries
1 cup of rough chopped almonds
1 cup of unbleached all purpose flour
1/2 cup of minced dried currants
1/2 cup of rough chopped pecans
1/2 cup of hazelnuts - you need a 1/2 cup of finely ground hazelnuts
1 stick plus 2 table spoons of unsalted butter at room temp
3/4 cup of firmly packed brown sugar, dark
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1/8 teaspoon ground cardamon
Directions
Preheat oven to 350 degrees
In large bowl mix together the dried fruit, the rough chopped nuts and 1/4 cup of the flour and toss to coat. In another large bowl mix together all the dry ingredients including the ground hazelnuts.
In the stand mixer cream together the butter and sugar until light and fluffy. Next add the egg, once combined lower the speed on the mixer and slowly add the flour mixture. Once combined you will need to hand stir in the fruit and nuts.
Using spoons, drop well rounded spoon fulls of dough onto a parchment lined cookie sheet. Place the spoon fulls 2 to 2 1/2 inches apart. Bake for 10 to 12 minutes or until lightly golden brown. Transfer parchment and cookies to cooling rack.
Enjoy Cooking
Fruity Nut Cookies
Ingredients
1 1/2 cup of rough chopped macadamia nuts
1 cup of minced dried apricots
1 cup of minced dried cherries
1 cup of rough chopped almonds
1 cup of unbleached all purpose flour
1/2 cup of minced dried currants
1/2 cup of rough chopped pecans
1/2 cup of hazelnuts - you need a 1/2 cup of finely ground hazelnuts
1 stick plus 2 table spoons of unsalted butter at room temp
3/4 cup of firmly packed brown sugar, dark
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1/8 teaspoon ground cardamon
Directions
Preheat oven to 350 degrees
In large bowl mix together the dried fruit, the rough chopped nuts and 1/4 cup of the flour and toss to coat. In another large bowl mix together all the dry ingredients including the ground hazelnuts.
In the stand mixer cream together the butter and sugar until light and fluffy. Next add the egg, once combined lower the speed on the mixer and slowly add the flour mixture. Once combined you will need to hand stir in the fruit and nuts.
Using spoons, drop well rounded spoon fulls of dough onto a parchment lined cookie sheet. Place the spoon fulls 2 to 2 1/2 inches apart. Bake for 10 to 12 minutes or until lightly golden brown. Transfer parchment and cookies to cooling rack.
Enjoy Cooking
Friday, December 3, 2010
Pulled Pork
Ok i have gotten so many requests for this recipe, that i am caving in and posting it. I have only made this a few times but i guess the feed back on this dish has spread to others.
Pulled Pork
Ingredients
1 5 1/2- to 6-pound boneless pork shoulder
3 teaspoons kosher salt
1 teaspoon black pepper
6 teaspoons cumin seeds
3 teaspoons yellow mustard seeds
1 cup (1 12-ounce jar) apricot preserves
1 cup dries apricots
3 limes – cut into quarters
3 jalapeños, sliced into rings and seeded
2 small red onions, roughly chopped
Sauce
¾ cup Molasses
¾ cup raw honey
½ cup dark brown sugar
6 table spoons tomato paste
¼ cup brown rice vinegar
6 garlic cloves minced
2 table spoon paprika
1 cup fresh cilantro leaves, stems removed
Heat oven to 225 degrees
Line with foil a large deep baking pan – have the foil go in both directions, you want to completely wrap the pork tightly.
Next place the pork shoulder in the middle of the pan, insert the dried apricots into the area where the shoulder bone was removed. Also sprinkle in the spices, salt and pepper. Next cover the pork with the apricot preserves and the balance of the spices. Place the jalapenos, onions, limes and the balance of the dries apricots around the pork: and salt and pepper to taste. Now tightly wrap the pork – I usually tent it down in one direction and then in the other.
Place in the oven and slow cook for 6 hours, in the last hour raise the temp to 300 degrees.
Remove from oven and open the foil and let the steam release. Let the pork rest for 20 minutes in the pan with the foil open. After the 20 minutes remove the pork from the pan. Now pour the entire pan contents into a large sauce pot and add all the sauce ingredients to the pot. Bring to a boil and then reduce the heat to a rolling simmer. Simmer for about 20 to 30 minutes; you want to reduce the volume by 25%.
Now with two forks start to shred the pork discarding the fat as you go. Place the pork back into the pan it came from (foil removed).
After the sauce has reduced by 25%, remove the lime rinds, and puree the sauce in a blender until smooth. Do in batches and be careful since the sauce is very hot.
Pour some of the sauce over the pork, sprinkle with the cilantro and cover and return the pan to the oven for an additional 25 minutes.
Serve with tortillas or rolls or just chips. I place the remaining sauce into a squeeze bottle and let the eater place as much sauce as they want on the pork.
Enjoy Cooking
Pulled Pork
Ingredients
1 5 1/2- to 6-pound boneless pork shoulder
3 teaspoons kosher salt
1 teaspoon black pepper
6 teaspoons cumin seeds
3 teaspoons yellow mustard seeds
1 cup (1 12-ounce jar) apricot preserves
1 cup dries apricots
3 limes – cut into quarters
3 jalapeños, sliced into rings and seeded
2 small red onions, roughly chopped
Sauce
¾ cup Molasses
¾ cup raw honey
½ cup dark brown sugar
6 table spoons tomato paste
¼ cup brown rice vinegar
6 garlic cloves minced
2 table spoon paprika
1 cup fresh cilantro leaves, stems removed
Heat oven to 225 degrees
Line with foil a large deep baking pan – have the foil go in both directions, you want to completely wrap the pork tightly.
Next place the pork shoulder in the middle of the pan, insert the dried apricots into the area where the shoulder bone was removed. Also sprinkle in the spices, salt and pepper. Next cover the pork with the apricot preserves and the balance of the spices. Place the jalapenos, onions, limes and the balance of the dries apricots around the pork: and salt and pepper to taste. Now tightly wrap the pork – I usually tent it down in one direction and then in the other.
Place in the oven and slow cook for 6 hours, in the last hour raise the temp to 300 degrees.
Remove from oven and open the foil and let the steam release. Let the pork rest for 20 minutes in the pan with the foil open. After the 20 minutes remove the pork from the pan. Now pour the entire pan contents into a large sauce pot and add all the sauce ingredients to the pot. Bring to a boil and then reduce the heat to a rolling simmer. Simmer for about 20 to 30 minutes; you want to reduce the volume by 25%.
Now with two forks start to shred the pork discarding the fat as you go. Place the pork back into the pan it came from (foil removed).
After the sauce has reduced by 25%, remove the lime rinds, and puree the sauce in a blender until smooth. Do in batches and be careful since the sauce is very hot.
Pour some of the sauce over the pork, sprinkle with the cilantro and cover and return the pan to the oven for an additional 25 minutes.
Serve with tortillas or rolls or just chips. I place the remaining sauce into a squeeze bottle and let the eater place as much sauce as they want on the pork.
Enjoy Cooking
Friday, August 13, 2010
Simple Salad
Well OK i said the next post was Sunday, but i was making this salad this mourning and thought i should post it. If you have not guess i do not really like making salads with lettuce; i find it boring and uninteresting. I do use lettuce sometimes, but if given a choice i will use something else. Also there is so much great fresh seasonal items around it is fun just to see what combination you can come up with.
Simple Salad
4 large tomatoes chopped
1 cucumber chopped, skin on
1 cup of chopped apricots
6 green onions chopped - end to end, no roots
1/4 cup chopped fresh dill, stems removed
1/4 cup chopped mint, stems removed
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon raw sugar
1 teaspoon sumac leaves
salt & pepper to taste
Directions
Dressing: in a small container with a lid place the vinegar, oil, sumac, sugar and salt and pepper and shake well and set aside. You want it to stand about 15 minutes prior to using. The containers i use are the twist top ziplocs and you can get a jumbo pack at Costco for a good price.
In an large bowl place all of the remaining ingredients and give a quick toss. Give the dressing one more really good shake to combine and pour over veggies and toss to coat.
That's it a quick simple salad that will stand up to the dressing and will not wilt if you bring it to work for lunch.
Really the next post, Sunday
Enjoy cooking
Simple Salad
4 large tomatoes chopped
1 cucumber chopped, skin on
1 cup of chopped apricots
6 green onions chopped - end to end, no roots
1/4 cup chopped fresh dill, stems removed
1/4 cup chopped mint, stems removed
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon raw sugar
1 teaspoon sumac leaves
salt & pepper to taste
Directions
Dressing: in a small container with a lid place the vinegar, oil, sumac, sugar and salt and pepper and shake well and set aside. You want it to stand about 15 minutes prior to using. The containers i use are the twist top ziplocs and you can get a jumbo pack at Costco for a good price.
In an large bowl place all of the remaining ingredients and give a quick toss. Give the dressing one more really good shake to combine and pour over veggies and toss to coat.
That's it a quick simple salad that will stand up to the dressing and will not wilt if you bring it to work for lunch.
Really the next post, Sunday
Enjoy cooking
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