You can make this pork tenderloin with Guinness glaze for St. Patrick’s Day or any day of the year. It’s a delicious dish for beer lovers. The Guinness glaze is sweet and savory, with a good hoppy bitterness added from reducing the Guinness to a thick syrup. The pork is tender and juicy. Served with a wedge of roasted cabbage and buttery parsley potatoes, this recipe is a fresh alternative to the old corned beef and cabbage.
Guinness Pork Loin | St. Patrick’s Day Recipe
Back in 2011, the USDA lowered the recommended safe cooking temperature of pork to 145 degrees instead of 160. This is important to know when cooking something as lean as a pork tenderloin. Over cooking produces a dry, chewy piece of pork—something I’m sure everyone has experienced. Cooked correctly, pork is juicy, pale pink and tender enough to cut with a fork.
If you love Guinness (or know someone who does) try cooking with it more often. It goes well in stews and soups, adding richness and color to the dish. With notes of coffee and chocolate, Guinness goes well in dessert recipes too. Don’t miss this recipe for Guinness chocolate cake with Bailey’s Irish Crème Anglaise or Guinness Ice Cream Floats.
Guinness Pork Loin | St. Patrick’s Day Recipe
Ingredients
Method
Add the Guinness, apricot preserves, brown sugar and garlic to a small saucepan and bring to a simmer. Cook on low heat, stirring every few minutes, until the sauce is reduced to a thick syrup, about 20 minutes. It should coat the back of a spoon.
Heat oven to 425 degrees F/220 degrees C.
Trim any silver skin from tenderloins with a small sharp knife. Pat pork dry with paper towels. Season tenderloins well on all sides with salt and pepper.
Heat oil in a large skillet over medium heat until shimmering. Add pork and sear until browned on all sides, about 10-12 minutes.
Brush the tenderloin with the Guinness glaze and transfer the skillet to the oven. Cook pork 10-15 minutes, basting once. Remove from the oven when the internal temperature reaches 145 degrees (63C). Allow to rest 10 minutes before slicing. Serve the pork drizzled with more glaze.
http://loveandduckfat.com/guinness-pork-loin-st-patricks-day-recipe/
This recipe for coconut hot chocolate is the best hot chocolate I’ve ever had. I could drink it every day. It’s rich and creamy with a subtle coconut flavor. Topped with crunchy, toasted coconut with a touch of salt, it’s everything you could ever want in one warm, comforting cup.
This recipe calls for solid, dark chocolate NOT cocoa powder. This gives you a creamier, more flavorful hot chocolate that is free from chalky lumps floating on top or glued to the bottom. It’s divine. It’s silky. I could keep going with the adjectives, but I won’t. Just promise me you will try this hot chocolate.
The recipe calls for milk and whipped cream, but you CAN make it dairy-free if that’s what you want. I’ve included substitutions in the recipe. The coconut milk gives this hot chocolate a thick consistency naturally, without the addition of cornstarch, which some recipes call for. You can even add in a touch of dark rum if that’s what you’re in the mood for.
Top your hot chocolate with freshly whipped cream, or marshmallows for a non-dairy version. There’s even a recipe for making whipped cream out of canned coconut milk out there if you want something super-coconutty. Enjoy!
Ingredients
Method
Chop chocolate into pieces. Set aside.
Heat milk, coconut milk, brown sugar, vanilla and 1 pinch of salt in a saucepan over medium-low heat. When the milk just begins to bubble around the edges of the pan, stir in chocolate. Remove from heat and whisk until the chocolate is completely melted and smooth.
Add coconut flakes to a hot skillet on medium heat. Keep an eye on the pan, as the coconut will brown quickly. Toss coconut in the pan to ensure even browning. This should only take 2-3 minutes. Sprinkle with a pinch of salt and remove from heat.
Pour hot chocolate into mugs. Top with freshly whipped cream or marshmallows. Sprinkle with toasted coconut.
http://loveandduckfat.com/best-coconut-hot-chocolate-recipe/
It’s fitting that my first post of the year is a soup recipe, and this white bean and sausage soup is one of my favorites. I’ve gushed over soup before and I’ll probably do it again. I make one, sometimes two a week because I just love soup. There’s nothing better on a cold winter evening than a delicious broth filled with tender greens, hearty white beans and savory sausage.
Note: when I say “cold” I mean a January 65 degree low in Miami and I’m still in flip flops. That’s all the cold we get in the winter. Don’t hate me.
Did you know January is national soup month here in the good old US of A? It’s the perfect time to bring out the big soup pot with this is a star of a soup. White bean and sausage soup is a comforting, home-cooked meal, but it’s also elegant. A soups like this is deceptively easy to make, only requiring some chopping, a bit of a sauté and a little time on the stove. The result is a hearty, healthy and satisfying meal for the whole family. Serve with warm, crusty bread and a glass of wine, while you imagine you are in Italy. (This Italy fantasy passes through my head every time.)
Ok, I’m finished gushing. Happy new year everyone and may there be more soup in your future.
White bean and sausage soup
Ingredients
Method
Fill a large pot with water and add the dried beans. Bring to a boil and cook for 2 minutes. Remove from the heat and allow the beans to sit in the water for 1 hour. Drain and rinse beans.
Heat olive oil in a large pot over medium heat. Add onions and cook until soft, but not brown, about 8 minutes. Add garlic and cook for 1 minute. Add beans, chicken broth, wine, cheese rind, salt, pepper, bay leaf and rosemary to the pot. Bring to a simmer. Cover and cook on low heat for 50 minutes.
Brown the sausage in a skillet and drain on paper towels. Add the carrots and sausage to the pot. If you are using kale, add it to the pot now. Cook another 15 minutes. If you are using spinach or Swiss chard, add to the pot before serving, stirring until wilted and tender. Taste and season with salt and pepper before serving.
With my spread out family, we often end up having three or four Christmas celebrations (especially now that a little one is in the mix). It’s a very rare year where we all sit down for one meal. This year, we have a pre-Christmas with my mother, who is visiting for Christmas Eve. Christmas Day, we head up to my father’s house for another round of festivities. To follow it all up, we have a post-Christmas get-together with my husband’s side of the family. I have some pretty good cooks in my family, so there’s a lot to look forward to. Of course, I will be making my own contributions, since I’m the one with the food blog (lots of pressure there).
I’ve put together some of my favorite recipes for a delicious Christmas dinner inspiration menu. Most of these recipes come together quickly and easily, and I’ve included a bonus recipe for the ambitious cook.
Duck Fat Roasted Cashews with Rosemary
Prosciutto, Burrata cheese and fig crostini
Soup
Main
Roasted Pork Loin with shallot and tarragon sauce
Side
Artichoke and mushroom casserole
Balsamic glazed Brussels sprouts
Dessert
Nutmeg and yogurt panna cotta, cranberry coulis
Apple Cake with whipped cream frosting
For the ambitious: Chocolate pumpkin cake
A lot of these recipes can be made ahead of time. Keep in mind that many of these recipes (like the pork loin) will need to be doubled or tripled depending on how many guests you are serving. I’ll be available to answer any questions if you have them. From my family to yours, have a loving (and delicious) holiday!
Christmas dinner menu 2013
I have to be completely honest here. I feel like I’m failing miserably at posting holiday-appropriate recipes. Looking around at my fellow bloggers, they are inundating the world with cookie-this and cheese-ball-that. I just don’t have it in me to prepare a ton of holiday recipes right now. Maybe when my 1-year-old isn’t tugging my pants down, or when I have more time…maybe next year I can be blogging perfection. The truth of it is I worked myself into a frenzy pre-Thanksgiving, and ran out of steam when I was presented with preparing for the next holiday AND creating a ton of new recipes at the same time.
I want to breathe. I want to enjoy this Christmas with my favorite little guy who it growing so quickly it hurts. He’s walking now, and drinking from a sippy cup. It amazes me to see him tottering around the house – balancing each careful step. Knowing how precious this time is, it feels wrong to stick him in his playpen, or on the iPad, so I can destroy my kitchen baking up a storm.
So I’m taking it easy, dear readers, and I don’t blame you if you do too. Pay attention to the people you love this year. Sit down and spend time with each other. Hold onto these moments. They won’t hold it against you if you don’t bake everything from scratch.
Speaking of scratch, I did manage to squeeze in this silly recipe for gooey gingerbread cakes. I call it silly because I don’t quite know what it is. It’s somewhere in-between a molten cake and a soufflé’, flavored with cinnamon, cloves and ginger. I’m one of those rare people who really love gingerbread. I adore chewy gingerbread men cookies, so wanted little soft cakes that were gooey inside. Served warm with a dusting of powdered sugar and some vanilla ice cream, they are pure heaven. If you love gingerbread.
Happy holidays everyone. I hope to post a few more recipes before Christmas, but I may not make it. Stay tuned!
Adapted from a recipe by Shayla Ebsen
Ingredients
Method
Preheat oven to 350°F/180°C.
Generously grease 5 ramekins with butter (if using 4 ramekins, double cook time).
Combine the flour, salt, cinnamon, ginger and cloves in a bowl.
In a small heavy saucepan, melt butter and white chocolate over medium-low heat. In a separate bowl, combine molasses, vanilla and lemon zest. Pour the warm butter mixture into the molasses mixture and stir until combined.
Using a whisk, add egg yolks to the molasses mixture one at a time until thoroughly combined.
In a large bowl, beat the egg whites with an electric mixer on medium speed. When they become foamy, slowly add the brown sugar. Keep beating until the egg whites form stiff peaks.
Add half of the flour to the molasses mixture. Fold half of the egg whites into the molasses mixture. Keep alternating flour and egg whites, gently folding, until combined.
Pour mixture into ramekins. Cook for 12-14 minutes, checking often to make sure they do not overcook. They are done when they are puffed and the outer ½” edge is firm and golden. The center should still jiggle slightly. Allow to cool for 5 minutes. Serve in the ramekins, or run a knife around the edge and flip out onto serving plates. Serve immediately.
Did you make this recipe? I’d love to hear from you! Post a comment below.
Artichoke and mushroom casserole
I’m taking it easy this Christmas. Since this is my first year with a food blog, I wasn’t prepared for the food-extravaganza going on in the food blogosphere this time of year. There is one. And it’s big. I am so ready to join in, and post amazing holiday recipes daily that will blow your socks off.
Next year.
Yes, I’m sorry. But I know you won’t hold it against me.
It’s so hard to cook anything inspiring with a 1 year old. He’s getting easier, but he’s also on the verge of walking. Or running…so it’s going to get harder for a little while. Which is why I make recipes like this yummy artichoke and mushroom casserole. It’s easy, and good for several meals (depending on how big a family you have).
Artichoke and mushroom casserole
Artichokes are one of my favorite foods. So are mushrooms. Together, they are an impressive holiday dish or just some good home cooking. We all love some good home cooking.
If you want to make it on the lighter side, just omit the butter/crumb topping. For me, it doesn’t seem right to eat artichokes without some butter somewhere close by.
Artichoke and mushroom casserole
Ingredients
Method
Preheat oven to 350°F/
In a large skillet, heat olive oil over high heat. Add mushrooms and cook quickly, allowing them to brown, about 6 minutes, until they shrink in size and the juices are released and evaporated. Transfer mushrooms to a casserole dish.
Melt 4 tablespoons of butter in the same pan the mushrooms were cooked. Stir to remove any pan drippings. Add the flour and cook over medium heat, stirring, for 3 minutes (until flour is bubbly). Add the chicken broth and cook until thickened and bubbly. Stir in the cream and lemon juice. Remove from the heat. Season with salt and pepper (and taste!).
Add the drained artichokes to the casserole dish. Pour the cream mixture on top and stir to combine.
In a small bowl, combine the melted butter and panko breadcrumbs. Sprinkle on top of the casserole.
Bake for 20-30 minutes until the top is lightly browned.
