Monthly Archives: October 2012

Honey Apple Tea


Honey Apple Tea

  • 3 cups apple juice or cider
  • 3 cups boiling water
  • 6 tea bags
  • 1/3 cup honey
  • 1 teaspoon allspice
  • Apple slices for garnish
  • Mint leaves for garnish

Add tea bags to boiling water. Let stand 15 minutes. Remove and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Serve hot or over ice. Garnish with mint leaves and apple slices. Serves 5-6.

Spinach and Gouda Pork Roulade

  • SpinachGoudaPorkRoulade-Oct20121 large pork tenderloin
  • 1 cup fresh button mushrooms, chopped
  • Canola oil
  • 1 tablespoon garlic, minced
  • 1/2 medium onion
  • 1/4 cup parmesan cheese
  • 1/2 cup fresh spinach, chopped
  • 1/2 cup cooked wild rice mix
  • 8 slices of smoked Gouda
  • Salt and pepper, to taste

A mixture of root vegetables (yams, carrots, potatoes, zucchini) sliced

To prepare the filling, heat 2 tablespoons oil in frying pan and fry garlic and onions until fragrant. Add mushrooms and spinach and continue to heat mixture until vegetables become tender. Remove from heat, place in a medium bowl and mix in the wild rice and parmesan cheese. Season with salt and pepper to taste.

Butterfly cut the pork tenderloin lengthwise and pound flat with a meat tenderizing tool. Leaving a half-inch border around the edge of the pork, place the slices of smoked Gouda on the meat (overlapping is okay) and top with the mushroom-spinach-rice mixture. Roll the pork jelly-roll style and tie with butcher’s twine. Rub oil on the outside and season with salt and pepper.

Heat 2 tablespoons oil in a frying pan large enough to hold the roulade. Once hot, place the roulade, seam-side down into the pan. Sear the seam and then rotate the roulade to sear the entire outside of the pork roll. Grease a large, tall-sided baking pan and place enough sliced root vegetables to cover the bottom of the pan. Reserve the remaining vegetables to add later. Season the vegetables with salt and pepper, and your preferred herbs. Place the seared roulade on top of the vegetables and bake at 375 degrees for 45 minutes. Once the roulade has only 30 minutes more to cook, add in the remaining vegetables. Once cooked, remove from oven and allow roulade to cool for 10 minutes before slicing and serving. Serves 6-8.

Pumpkin Risotto

Side Dishes
  • PumpkinRisotto-Oct20121 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion
  • 2 cloves garlic, crushed
  • 1 1/2 cups Arborio rice
  • 1 cup diced pumpkin
  • 3-4 cups hot chicken or vegetable stock
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper
  • Fresh herbs for garnish

Heat butter and oil together in a large frying pan. Add onion and garlic and sauté. Add rice and continue cooking about a minute, stirring until the rice is coated in the oil mix. Stir in the pumpkin and 1 cup of the hot stock. Simmer until the liquid is almost all absorbed, stirring often (do not boil). Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender (about 20 minutes). Add the Parmesan cheese and season with salt and pepper to taste. Garnish with fresh herbs and serve. Serves 4.

Apple Cinnamon Soup

  • AppleCinnamonSoup-Oct20123 sweet apples, cored and sliced
  • 2 tart apples, cored and sliced
  • 1/2 cup raisins
  • 2 cinnamon sticks
  • 3 cloves
  • 6-8 ounces chicken stock
  • 2 ounces whipping cream
  • 2 ounces sour cream
  • Salt and white pepper 

Put apple slices, cinnamon, raisins and cloves in a saucepan with water and bring to a boil. Cover and simmer for about 10 minutes until the apples are tender. Remove the cinnamon and cloves; reserve raisins and a portion of the apples (the equivalent of about 1 apple) for garnish. Puree remaining apples with the chicken stock and creams (for thinner broth add a dash more chicken stock). Heat the soup mixture gently, stirring, but do not allow to boil. Season to taste. Garnish with reserved apple slices and raisins.