Holiday Beef Tenderloin

As has been our family tradition for years and years, we host a holiday party the weekend before Christmas.  We open our home to family and friends and make merry!

When we first started this fete, we sent out about a hundred invitations thinking that maybe a third of the folks would come…well more like three quarters came…and keep coming year after year.

I was in a quandary as to what to make that could be served warm or at room temperature, still look appealing and could feed a whole passel of people.  My Uncle Lou had the answer… marinated and peppered beef tenderloin.  Originally, it was meant to be grilled outdoors…but in late December, that isn’t always an option…so, I tweaked the recipe for searing the meat and then finish off roasting in the oven…perfecto!

From one year to the next, this main dish has appeared and disappeared during our holiday parties.  It is versatile enough to serve sliced, warm or cold, with some sort of horseradish sauce or mustard.  I have also served it sliced paper thin on crostini smeared with herbed goat cheese and garnished with pickled radish or beets.  

And if the holidays throw you a real curve ball, you can make the beef a day or two ahead and serve it rewarmed in a chaffing dish, with a light, lovely beef bouillon to keep it tender and moist.

As a part of a buffet, this roast also looks lovely, served on a carving board, atop a bed of arugula and cherry tomato halves.  Folks can then slice off the amount they want…you start the off with about a quarter of the roast sliced to your recommended portion…hold additional tenderloins in a warm oven, about 180°F and replenish the board as necessary.

If you are serving up the tenderloin as the main protein for your event, consider serving 6 ounces per person.  If the tenderloin is a part of a larger buffet with other offerings, then 3-4 ounces per person is sufficient…and if you are doing the tenderloin sliced as an appetizer on the crostini for example,  1 ounce per serving is recommended.  The rule of thumb for a large cocktail party is you should have at least five types  of  hors d’oeuvre and plan on 10-12 pieces per person.

In any case, this Holiday Beef Tenderloin is a treat at any party!

Marinated Beef Tenderloin

Ingredients

5 lb. beef tenderloin, trimmed and tied

1 cup low sodium soy sauce

1 large clove garlic, smashed

2 cups dry red wine

1 cup water

½ cup cranberry juice

1 tbsp. cracked black pepper

Method

In a large air tight container or zip top bag, combine the wine, water, soy sauce , juice, garlic and pepper.

Mix thoroughly.

Add the prepared roast.

Seal the container and refrigerate for at least 2 hours or up to 12 hours.

Remove the roast from the bag and discard the marinade.

Pat the roast dry with paper towels.

Sprinkle with additional coarse black pepper to your liking.

Set the roast aside.

Preheat grill or heat a grill pan over high heat.

Also preheat oven to 350°.

Line a sheet pan with parchment paper and set aside.

Once the grill is heated, sear the roast on all sides, about 3-4 minutes per side.

**If using a gas grill, reduce the heat to medium (register 350°), and cook for another 15 minutes, with the lid down, until roast reaches and internal temperature of 130°.

** If using a grill pan, place the roast still in the pan into the preheated oven.

Roast for about 15 minutes or until internal temperature reads 130°.

Remove from heat and cover lightly with foil, allowing the roast to rest for at least 15 minutes before slicing.

For Crostini Appetizers

While roast is resting, slice a baguette into ½ inch rounds.

Brush both sides of  each piece with olive oil and sprinkle with salt and pepper.

Place on parchment lined sheet pan.

Toast in the preheated 350° oven until golden, about 8 minutes.

To assemble, place very thin slice of beef on each crostini.

Top beef with a small dollop of horseradish cream, mustard sauce (mix 1 part Dijon mustard with 1 part sour cream).

Variation;  Cranberry Horseradish Cream:

Ingredients

½ cup crème fraiche

4 ounces cream cheese

¼ cup prepared horseradish sauce or fresh grated horseradish

¼ cup jellied cranberry sauce.

Pinch of salt

** If the sauce is too thick add up to ½ cup plain Greek yogurt to thin t to desired consistency…not runny!

Method

In a food processor, combine all the ingredients and pulse until smooth and well mixed.

Place sauce in a bowl, cover with plastic wrap and chill for 20 minutes or until ready to serve.

Uncommon Thanksgiving

This year we have much to be thankful for...our health...a new home...and new adventures.

As the holiday season approaches, I find myself surrounded by cardboard boxes, packing paper and to do lists galore...and not a one among them has to do with a Thanksgiving menu.  For the first time in a very, very, very long time, I will not be preparing our family feast.  The menu, sticky notes and countdown to Turkey Day timeline have been passed along to our eldest daughter...and we have high hopes.

                                                 Gracie prepares for moving day !

But..once I am at home in our Boston apartment in a couple weeks..this is the meal I think I shall offer up in thanksgiving shortly after we are all unpacked. I have to admit that I am obsessed this chicken dish...and grateful for it!

For those of you who are enjoying Thanksgiving on the small side...or on a budget...this one pan roast chicken with grapes and shallots is worthy of an Amen!

Please enjoy Roasted Chicken with Grapes and Shallots
Serves 4

Ingredients

1  5 lb. whole roasting chicken, giblets removed
1/4 cup unsalted butter, softened
10  fresh sage leaves
1 lemon, quartered
8 large shallots, ends trimmed and peeled
1 1/2 lbs. red and or green grapes, divided into 5 bunches
1/2 cup white wine
1/2 tsp, ground cumin
Salt and pepper to taste

Method

Preheat oven to 425*F and set an oven rack in the lower middle position of the oven.

Place a large oven safe skillet or cast iron pan in the oven to preheat as well.

Remove chicken from wrappings and blot dry with paper towels.
Liberally sprinkle a good pinch of salt and pepper into the cavity of the chicken.
Place lemon wedges and two sage leaves into the cavity.
With your fingers, gently loosen the skin from the breast of the chicken, being careful not to tear the skin or remove it entirely from the bird.
Carefully smear 2 tbsp. of the butter under the skin, on the breast meat.
Gently position 3 sage leaves on the butter under the skin on each chicken breast, creating a decorative pattern.
Truss the chicken with kitchen twine and tuck the tips of the wings under the bird.
Smear remaining butter on the all over the outside of the bird.
Season  the skin with cumin, salt and pepper.

Place the chicken breast side up into the preheated skillet and roast for 20 minutes.

After 20 minutes, reduce the oven temperature to 375*F.
Take the pan out and add the grapes and shallots around the chicken.
Add half the wine to the juices, accumulating in the pan and baste the chicken, shallots and grapes.
Return to the oven for another 30-40 minutes or until an instant read thermometer reads 170* when inserted into the chicken thigh, being careful not to touch bone.
When the chicken is done, the juices should run clear...and collected to add to the pan sauce.
Transfer the chicken, shallots and 4 bunches of grapes to a platter and tent with foil.

Pour off the pan juices into a fat separator.
Carefully return the separated juices to the hot pan and discard the fat.
Over medium heat, de-glaze the pan, scraping up the browned bits with a wooden spoon, bringing the sauce to a simmer.
Gently squeezed the reserved grapes over a measuring cup and collect the grape juice.
Add this and the remaining 1/4 cup white wine to the simmering pan sauce.
Take the remaining 2 sage leaves and roll them into a cigar shape.
With a sharp knife, cut the leaves into thin ribbons and add to the sauce.
Add any accumulated juices from the platter the chicken is resting upon, to the pan sauce.
You may whisk in up to a tablespoon of softened butter to the sauce to make it glossy.
Continue to simmer for another 3-5 minutes, stirring occasionally.
Taste and adjust for seasoning.

Discard the lemon before carving.

Place the carved chicken on a warm platter and arrange the roasted grapes and shallots around the chicken for a lovely, autumnal presentation.

Drizzle some pan sauce on the chicken and serve the remainder in a warmed gravy boat.

Serve with steamed green beans and thick slices of toasted sourdough in place of stuffing!

Wine Recommendations:
Schramsberg 2009 Blanc de Noir Champagne

Trimbach 2011 Riesling

Evesham 2011 Pinot Noir


Happy Thanksgiving...and bon appetit!

Football Food with Flair!

We are supposed to have a nice weekend...sunny and not too warm...perfect tailgating weather...well, for us it will be halftime out on the deck...I am going to crank up the old Weber gas grill and do a few variations on a theme...Quesadillas!

This lovely finger food goes well with beer, wine and my favorite non-alcoholic beverage, seltzer water with Cranberry and Grapefruit juice...slightly sweet and just enough pucker!

Along with steak fajitas and jalapeno-cheese-chicken quesadillas, I am going to make a snazzy, spicy variation using mango and brie...

Please enjoy this recipe from my book, Champagne Thursday:

Brie-Mango Quesadillas with Citrus Cream
Serves 12 as an appetizer

Ingredients
 Quesadillas

6 large whole wheat tortillas
9 ounces Brie, rind removed
6 ounces shredded Fontina or other soft melting cheese
2 mangoes, peeled and pitted, cut into 1/4 inch slices
1 tsp. ground cumin
1 jalapeno pepper, minced
1/2 cup hot pepper jelly
Vegetable oil

Citrus Cream

In a bowl combine the following, stirring well.  
Chill for 30 minutes and or until ready to serve with quesadillas.
1/2 cup low fat sour cream or Greek yogurt
5 dashes of your favorite hot sauce (I use Tobasco)
Zest from one lime
Zest from half an orange
1 tsp. fresh lime juice
2 tsp. fresh orange juice
1 tbsp. minced cilantro or parsley
Pinch of Sea Salt

Method

Preheat grill to 350*F.
Place a large sheet of sturdy foil on the grill grate.
Lightly brush one side of each of the tortillas with vegetable oil.
On the un-oiled side of one of the tortillas, spoon a tbsp. of the hot pepper jelly evenly over the tortilla.
Next layer 1/3 of the cheese evenly over the jelly.
Sprinkle a pinch of cumin over the cheese.
Layer on 1/3 of the mango slices.
Sprinkle with 1/3 of the minced jalapeno.
Sprinkle with 2 ounces of Fontina.
Top with another tortilla, oiled side out.
Carefully place the quesadilla onto the foil on the grill.
Close the cover and cook for 3-5 minutes, or until the bottom tortilla turns golden brown and slightly crisp.
Watch carefully...crisp turns to burned quickly.
Carefully slide the tortilla off the foil onto a dish or another piece of foil.
Carefully flip the quesadilla over and return it uncooked side down to the foil on the grill.
Gently press the top tortilla to meld the cheese and mango.
Close the cover and cook until the bottom tortilla is evenly browned.
Remove the quesadilla and allow it to set up for a few minutes before cutting it into 12 wedges with a very sharp knife.
Repeat the process with remaining ingredients.
Garnish with additional cilantro and a dollop of the chilled Citrus cream.

Serve immediately.  And GO PATRIOTS!

Brie and Mango Quesadillas

Beverage recommendation:
Naveran Cava from Spain

Wachusett Larry IPA

Southern Tier Pumking Imperial Pumpkin Ale

Bon Appetit!

Holiday Gifts from the Kitchen

Clearly, it is October...the gateway to the holidays.  As I was organizing my recipe tickle file, I came across some recipes that I make for holiday gifts...and usually I am scrambling to get them going in the nick of time.  This year, preparing for a move, downsizing and perhaps a mid-life crisis have me getting my you know what together.

In addition to my annual batch of Limoncello and seasonal cordial, I plan on making Brandied Fruit, Hot Apple Cider Beetles, Gourmet Seasoning Salt and some flavored oils and vinegar.

I like having these unusual yet useful homemade gifts on hand.  Whether for a hostess gift, party favors or gifts for teachers, the postal delivery person or the awkward "oh, wait, I left your gift in the car" face saving present...that isn't a smelly candle...these thoughtful, fun and relatively easy to make prizes are perfect for the holidays.

Please enjoy...

Gourmet Seasoning Salt
Makes 2 cups

Ingredients

1 cup kosher salt
1/2 cup iodized salt
1/4 cup ground black pepper
1 1/2 tsp. dried Italian herbs
1 tsp. dried thyme
1 tsp.  garlic powder
1/2 tsp.  onion powder
1/2 tsp. ground cumin
1/4 tsp.  turmeric
1/4 tsp. dry mustard
1/4 tsp.  cayenne pepper (optional)

Airtight decorative jars or bags.

Method
Sift together the ingredients into a mixing bowl.
Scoop 1/4 cup mixture into clean, small jelly jars or decorative, airtight plastic bags.
Use to season meats, vegetables, pasta or potatoes.

Print out and add your favorite savory recipe and voila!  A cute gift!

Apple Cider Beetles
Makes 12 Beetles
** whole spices can be purchased at most grocery stores or ordered on-line
Ingredients
6 oranges
2 cups firmly packed dark brown sugar
1/4 cup candied ginger, minced
pinch of salt
12 cinnamon sticks (1 1/2 inches each)
96 whole cloves
12 small whole nutmeg
24 whole allspice

Method
Preheat oven to 250*F.

Slice oranges in half crosswise and scoop out the pulp; reserve for other uses.
Stud each half with 16 cloves.

Place orange halves, cut side up on a wire rack on a baking sheet.
Bake in preheated oven until dry and hard, about 2-3 hours.
Cool and set aside.

In a mixing bowl, combine the brown sugar, candied ginger and salt until thoroughly mixed.
Pack the brown sugar mixture into the orange cups, mounding it slightly.
Arrange the whole spices in the sugar to resemble a beetle, pressing slightly into the sugar:
Use cinnamon sticks for bodies, nutmegs for heads, allspice for eyes...or create a design you fancy!
Wrap each beetle tightly in plastic wrap; store in the refrigerator.

To use, unwrap a beetle and drop it into 6 cups of apple cider and 1/2 cup brandy.  Heat over medium low heat until very, very warm, but do not boil.  Remove the orange rind and spices before serving.
Serve in warmed mugs with a strip for fresh orange or apple for garnish.


Brandied Fruit

Ingredients
1 lb. fresh pineapple cut into small dice
1 lb. frozen peaches, diced
1 lb. dried apricots, diced
8 oz. dried cherries
8 oz. raisins
1 cup super fine sugar
1 1/2 cups brandy

Method

Place dried apricots and cherries in a bowl.
Cover with 2 cups boiling water for 5 minutes.
Drain, discarding liquid.

Combine all the ingredients in a large, clean jar or glass bowl.
Cover and let stand at room temperature in a dry, dark place for three weeks.
Stir fruit mixture twice a week.

Divide mixture into 6 1 pint Mason jars and secure lids.

Serve fruit over ice cream or pound cake.
You can layer some fruit with Greek yogurt and homemade granola for a zippy brunch item.

**To replenish the fruit starter, add one cup sugar and one cup, each of the fruit, every two weeks or so...making sure to mix the fruit well with the starter.  Cover and let stand at least 3 days before using.

Gotta Have A GO-TO Recipe

Guess what...we have turned the calendar page and it is OCTOBER!  Here in Groton, that means full on Autumn mode.  We are out walking the rail trail, visiting local farms and orchards and enjoying late afternoon chats down by the fire pit.

In the midst of all this bucolic splendor, I am also getting my house ready to sell...trading in our beautiful empty nest in the quiet country, for a sleeker, more couple oriented life in the big city...that being said, time is precious and as much as I love cooking, I have to have the place ready to show in a hot sec.

I have always stocked my pantry with a few "dump" recipe items so I can toss everything into one pot and have dinner on the table lickety-split with cleaning as easy as a trip to the recycling bins.

These have been some of my "go-to" standards during the holidays, transition days around travel and the quick pinch when unexpected guests arrive.

My pantry usually contains boxes of low sodium chicken broth, 14.5 ounce and 28 ounce cans of tomato products, various canned beans, jars of salsa, olives, all kinds of pasta, rice and grains...right now I have cans of pumpkin...a few quick bread mixes...some canned crab meat... My downstairs freezer serves as a pantry as well. There I keep homemade stocks, fruit and vegetables purees,  a ready supply of filled pastas, my homemade pasta sauce and meatballs...I also have on hand frozen biscuits, breads, puff pastry, phyllo dough, homemade pie crust mix (just add water!) ...I have some of my staple frozen veggies there too...corn, peas, butternut squash, artichoke hearts, pearl onions...tater tots !!!

This weekend purports to be a very busy one. I will take stock and add to my shopping list corn tortillas, Manchego cheese, fresh baby spinach, Parmesan cheese (because I have run out...oh the humanity!) , some salad fixings and a French baguette...but it looks like everything else is ready for me.

Friday night we will be enjoying my "so easy it is embarrassing" Tortellini Soup also known as Christmas soup; I made this for Christmas one year...and because it is red and green, the name stuck. Saturday's menu boasts Cheesy Black Bean Bake, now some of you who follow my blog will note that this is a simplified version of an already simple recipe I posted a while back.  Recipes develop and evolve over time and this one is no exception.  Both versions are delicious but this one has fewer steps and ingredients.  I invite you to try both!  Sunday will be "Klieke Night"...as my Dutch grandmother would say, when she would hunt through the fridge for left overs and see what was what...klieke in her vernacular meant an odd collection.  I'm feeling pretty good about my plan for the weekend... I hope these recipes can give you some time and a little peace of mind...you'll have a delicious dinner for your family in no time!

Please enjoy...Tortellini Soup with Spinach and Tomatoes
Serves 4-6

Ingredients
5 cups low sodium chicken broth
1 cup water
1 package fresh tortellini ( I prefer the three cheese variety)
1 14.5 ounce can fire roasted tomatoes, crushed
2 large handfuls baby spinach
Pinch of white pepper
1/2 tsp. minced garlic or garlic powder
Pinch of cayenne pepper, optional
Parmesan cheese for garnish
Fresh basil, optional garnish

Method
In a soup pot, over medium high heat, combine the broth, water, tomatoes and spinach.
Add the white pepper, garlic and cayenne and stir to combine.
Bring just to a boil and then reduce to a simmer until all the spinach is wilted.
Increase the heat and bring to a soft boil.
If the soup seems thick, add more liquid to desired consistency...it should be brothy
Taste for seasoning and adjust.
Add tortellini and cook according to package directions.
Serve immediately in warm soup bowls.
Garnish with cheese and torn basil.

Serve with a tossed salad and crusty French bread.

Recommended wine:  Chianti Classico


Cheesy Black Bean Bake
Serves 4

Ingredients

12 small fresh corn tortillas
2  15 ounce cans of black beans, rinsed and drained
1 tsp, jalapeno, minced
1 jar salsa (I used Trader Joe's Green Tomatillo salsa verde..medium heat)
1 tsp. cumin
2 cups shredded Monterey Jack or Manchego cheese

Vegetable oil
Salt and pepper to taste
1/2 cup beer (I use Sam Adams Lager)
Sour Cream, avocado and cilantro optional garnishes

Method
Preheat oven to 400*F
Lightly oil a 1 1/2 quart casserole/baking dish and set aside.
In a large saute pan, heat a teaspoon over medium heat.
Place half of  the beans and the beer into the pan.
With a fork or potato masher, mash the beans until a somewhat smooth.
Add the salsa, cumin and a pinch of salt and pepper to the bean mixture, combining thoroughly.
Taste and adjust for seasonings.
Turn off the heat.
Using tongs, one at a time, carefully dip the tortillas into the bean "slurry", coating both sides and carefully place it in the prepared casserole dish.
Place 2 tbsp of cheese in the middle of the tortilla.
Top the cheese with a heaping tablespoon of beans.
Fold the tortilla over to form a half moon shape and repeat with remaining tortillas.
Slightly layer each half moon, one onto the next so all the tortillas fit into the dish in one layer.
Spoon the remaining sauce over the tortillas.
Top with remaining cheese.
Bake for 20 minutes or until the cheese is golden brown and the dish is bubbly.
Serve with extra salsa, a dollop of sour cream, diced avocado, and some chopped cilantro (or parsley)

**I have been known to add some cooked spinach and or canned pumpkin to this recipe to stretch it to 8 servings...the pumpkin marries well with the spicy nature of the beans!

Beverage recommendation:  Southern Tier's Pumking Imperial Ale

Bon Appetit!

Soup...Super...Supper!

I love soup for supper...my husband not so much...but he doesn't cook, so I win!

Back in the day when we were first married, soup for supper was a necessity because it was basically what we newlyweds could afford.  Once the children came along, soup was a great budget stretcher and awesome way to sneak vegetables into finicky eaters' diets.

As my culinary curiosity and my need to practice skills developed, I found that making soups and stews were economical ways to practice cooking, examining flavor profiles and creating recipes.

Today, I try to make soup a main course meal at least once a week...and as the cooler weather sets in, I often serve a small bowl or"verrine"  a 4 ounce serving in a tavern glass...kind of like a large shooter... as our starter before meals, three or four times a week.  Again, it is a great way to get more vegetables into our diets, and because we are eating in courses, the pace of our meal slows down...and we eat smaller main plates...being kinder to our waistlines as well as wallets!

I love legumes...and I first had the lentils featured in this recipe in Lyon, France.  I'd never had lentils before...I think they had a reputation of being peasant food...and can be yucky if not treated as a proper main ingredient.  The bowl I ordered was kind of stew-like, thick and rich, with the integrity of the lentils still intact...it was richly flavored with mire-poix (carrots, onions and celery) , a hit of cumin and top off with the loveliest slice of perfectly prepared fois gras...peasant food, my eye!

Ever since Lyon, I keep a few jars of lentils on my counter...and I will make a batch on a cool day...serve some for supper and save some in the freezer for when Bill is off traveling for business...when he is away, I have soup for supper almost every day!

The inspiration for this lentil soup recipe came to me via a sausage soup recipe I found in a charity cookbook..the WCRB Horn Of Plenty Cookbook II...I added the lentils and some dark greens to stretch the recipe when our budget was tight...

Please enjoy...Lentil Soup with Sausage and Greens
Serves 6-8 as a main course

Ingredients
2 links spicy Italian sausage, casing removed
1 carrot, small dice
2 ribs of celery, trimmed and small dice
1 medium Vidalia onion, small dice
4 cloves of garlic, minced
5 ounces baby spinach, stems trimmed and chopped
5 ounces baby kale, stems trimmed and chopped
5 ounces escarole, chopped
1 tbsp. tomato paste
14.5 ounce can of fire roasted diced tomatoes
8 ounces brown lentils or green lentils du Puy, checked for stones and rinsed
2 bay leaves
2 tbsp, chopped flat leaf Italian parsley
1/2 tsp. cumin
Salt and pepper
5 cups low sodium chicken broth
Olive oil for cooking and finishing the soup
Parmesan cheese, for garnish
Optional:  Parmesan cheese rind** ( I save the rinds of cheese in a plastic bag in my freezer. When added to a soup or sauce, the rind adds a richness and slight saltiness that adds depth of flavor to any long simmered dish). 

Method
Heat 2 tbsp. olive oil in a large Dutch oven over medium heat.
Brown the sausage until golden brown and crumbly.
Remove from the pan on a paper towel lined plate; set aside.
Add the carrot, onion, celery, garlic, parsley, cumin and a pinch of salt and pepper.
Cook, stirring occasionally until the vegetables soften and start to brown, about 10 minutes.
Increase the heat to medium high and add the tomato paste, stirring constantly until the paste darkens and becomes fragrant, about 3-5 minutes.
Add the spinach, kale and half the escarole and cook until they start to wilt.
Add the broth, 2 cups of water, lentils, canned tomatoes, bay leaves and Parmesan rind, if using **.
Bring to a boil and then reduce heat to low, simmering the soup until the lentils are soft...about 1 hour.
Ten minutes before serving, stir in the remaining escarole and return the sausage to the pot.
Taste for seasonings and adjust.
Serve in warmed bowls...drizzle with extra virgin olive oil and additional cheese for garnish.

To make this a vegetarian meal, omit the sausage,  and use low sodium vegetable broth.

Serve with a crusty loaf of French bread or Sour Dough.

Recommended wine:  Cotes du Rhone

Bon Appetit!

Autumn Classic: Pork Chops and Applesauce

All you children of the 1970's...if I say "Pork chops and applesauce," in my best Humphrey Bogart impression, does an image of Peter Brady in a fedora pop into your head?

Pork and apples...a quintessential autumn pairing... my children will not eat most pork without a side of my homemade applesauce.  The apples do some sort of magic and enhance the subtle flavor of  pork.

As it is apple picking time here in the Northeast, a trip to our local orchard provides us with some eating apples, baking apples, apple butter and apple cider.  My cider-braised pork chops use some of each of these to make a splendiforous supper for a crisp Fall night.

Please enjoy....Cider Braised Pork Chops with Sauteed Brussel Sprouts 
Serves 4

Ingredients
4 bone in pork chops, at least 1 inch thick
1 tbsp.  vegetable oil
1 tbsp. unsalted butter
1 large onion, halved and sliced thinly
2 garlic cloves, minced
1 carrot, grated
1 Granny Smith apple, grated
1/4 cup apple butter or natural applesauce ( if using applesauce, add 1/4 tsp. each, clove, cinnamon and nutmeg)
1 cup apple cider
1 tsp. apple cider vinegar
1 tsp. fresh thyme, minced
1 tsp. fresh sage, chopped
2 tbsp. all purpose flour
Salt and pepper, hefty pinch of each
Parsley, chopped for garnish
Eating apple, sliced thinly for garnish

Method
Preheat oven to 300*F.
Place oven rack in lower middle position.

Hear oil and butter in a Dutch oven over medium high heat.

Season pork chops with salt and pepper.
Brown the pork chops in the heated fat, cooking 3-4 minutes per side.
Transfer chops to a plate and set aside.
Reduce heat to medium.
Add the onion, fresh herbs, grated carrot and apple to the pot, cooking until soft, about 5 minutes.
Stir in the flour and coat the onion mixture thoroughly.
Next, add the garlic, flour and half the apple butter, stirring until well incorporated and fragrant, about 2-3 minutes.
Stir in the apple cider and remaining apple butter; using a wooden spoon, gently scrape up the browned bits from the bottom of the pan and bring to a gentle boil.
Layer the chops on top of the apple mixture.
Cover and transfer to preheated oven.
Braise the pork and apple mixture for 1 1/2 to 2 hours, until the chops are completely tender.

Transfer the pork chops to a warm platter and garnish with thinly sliced apples and chopped parsley.
Strain the sauce into a fat separator.
Allow the sauce to cool long enough for the fat to rise to the surface.
Return the sauce to the pan and heat over medium low.
Whisk in cider vinegar, and a dollop of apple butter or apple sauce into the strained sauce.
Taste for seasoning and adjust.

Pour sauce into a warmed serving bowl to share at the table.

Sauteed Brussel Sprouts
Serves 4

Ingredients
2 cups Brusssel Sprouts, washed, halved and outer blemished leaves  removed
3 strips thick cut bacon, diced
1 tbsp, unsalted butter
1/4 cup dried cranberries, chopped
1 small shallot, minced
1/2 cup apple cider
1/4 cup water

Salt and pepper to taste

Method
Heat a large saute pan over medium high heat.
Cook bacon until crisp,
Remove bacon to a paper towel lined plate and reserve.
Lower heat to medium.
Remove all but 1 tbsp, bacon fat from the pan.
Add butter to the pan and melt.
Add the shallot and cook until softened, about 3 minutes.
Add the prepared Brussel Sprouts and toss in the shallot mixture, then turn the sprouts cut side down.
Cook until slightly browned, about 5 minutes.
Increase the heat  to medium high and add the cider and water.
Cover and cook for another 3-5 minutes, or until fork tender.
Toss in the dried cranberries and cook for another minute or two,
Check seasoning and adjust.
Remove from the heat to a warmed serving dish,
Garnish with reserved bacon bits.

Recommended Beverages:  Sparkling Cider
Chilled Gewurztraminer
Samuel Adams Octoberfest

Bon Appetit!