Weekend in the kitchen: Baking and Sunday Dinner

cheezz and michelle: REC: Rosemary Nut Crackers

Rosemary Nut Crackers
Source: Whitewater Cooks at Home by Shelley Adams

2 C flour
2 t baking soda
1 t salt
2 C buttermilk
1/4 c brown sugar
1/4 c honey
1 C raisins
1/2 C pecans, toasted and chopped
1/2 C roasted pumpkin seeds
1/4 C sesame seeds
1/4 C ground flax seeds
2T parmesan cheese, grated
2T fresh rosemary, finely chopped

Preheat oven to 350°F. Grease 2 8x4 loaf pans or 4 mini loaf pans.

Stir together flour, baking soda and salt in a large bowl. Add the buttermilk, sugar, and honey. Stir until just combined.

Add the raisins, pecans, pumpkin seeds, sesame seeds, flax, cheese and rosemary and stir just until well blended. Pour into prepared pans. Bake 35 minutes for the larger pan and about 28 minutes for the smaller pan.

Remove from oven and cool on a wire rack. The cooler the loaf the easier it is to slice really thin. You can leave to cool in the fridge overnight if you like (this is what I did and it worked very well for thin slices).

Slice the loaves and place on a single layer of an ungreased cookie sheet. Bake for 10 minutes, then flip them over and bake for another 10 minutes until crisp and deep golden in color. Cool completely.

*I tried several of my serrated knives until I found one that worked well. When I was slicing I found that if I turned the loaf upside down I would get more even slices.

Enjoy!

 
REC: Pork Tenderloin Saltimbocca on a Bed of Braised Apples

Pork Tenderloin Saltimbocca Roasted on a Bed of Braised Apples

source: Whitewater Cooks by Shelley Adams

Serves 4

1.5 lbs pork tenderloin
2 T dijon
1 t pepper
1 t salt
10 sage leaves
4-6 slices of prosciutto slices
4 gala apples, sliced thinly (peels on)
1 C riesling or gewurztraminer wine
1 t cold butter
2 t maple syrup
1 t dijon

Preheat oven to 375°F.

Brush dijon on top of pork. Sprinkle with salt and pepper. Place sage leaves all along the top of the pork. Lay proscuitto slices on work surface one after the other, slightly overlapping in a row. Place pork on proscuitto slices, sage side down, wrap it around the pork and seal with your fingers.

Arrange apple slices in bottom of oven proof roasting pan and srizzle with 1/2 C of wine. Put pork on top of apples, sage side up, roast for 30-35 minutes, or until about 160°F.

Remove from oven and set prok aside, cover with foil. Place roasting pan on stove top at med/low heat. Add remaining wine to apples to deglaze, about 2 minutes. Add 1T butter, maple syrup and dijon, simmer for 3 more minutes till apples are moist and most of wine is evaporated (I never added the second 1/2 c as there was still plenty of juice in my pan).

Slice and serve with warm apples.

Enjoy!!

 
I make it a couple different ways...

I love rose flavor in all sorts of things: petit four, cocktails, gelatins, desserts, etc.

I have several different methods for this, the deluxe method is brewing Rose tea for half the liquid (I use Harney's Rose Scented Black Tea--absolutely yummy with cream and sweetener), dissolving Knox gelatine in 2 cups of it, stir in 1/4 tsp. each of rosewater, lemon extract, orange extract, and vanilla; then adding 2 cups chilled cherry juice, and optionally add pitted sweet cherries (nice used as the red layer in a layered gelatin salad with cream cheese).

Then, the quick low-carb method I used this weekend: To a large box of (sugar free) cherry flavored Jello, stir in 2 cups boiling water, add the extracts, dissolve, then add 2 cups of chilled rose tea.

 
Ang, she has a set of three books and they are all wonderful, I like her style, it's the kind of

cooking I like to do. There are several local references in it too, like which market to get which ingredients. I had to order mine from Amazon.ca. I hope you enjoy her receipes as much as I do!

 
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