Holiday Recipes

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For those of you who didn’t know, Erin and I were recently featured in an issue of Deitra magazine (deitramag.com). For the issue, we did a series of holiday recipes that work for Christmas, New Years, or any time you feel like treating yourself and your friends to a nice meal.

To those of you who came to the release show, thank you so much. It truly means the world to have your support. For those of you who didn’t, here are the recipes anyway, because we love you so much.

We had a lot of fun coming up with these recipes. They’re not too difficult, but they’re mighty tasty and sure to be winners with you and your loved ones. And if you’re looking for a copy of the magazine, swing by Arts and Letters downtown and pick up a copy!

Again, we love you, we appreciate your support, and we hope you enjoy our food as much as we do.

Cheers.
Daniel

Stuffed Pork Roast, serves 8

For the Brine
4 ½ qt. water
1 cup salt
1 cup brown sugar
½ tsp. black peppercorns
1 tsp. fennel seed
3 bay leaves

For the Pork
4-5 lb. pork loin
¼ apple, thinly sliced
¼ fennel bulb, thinly sliced
¼ brown onion, thinly sliced
2 garlic cloves, thinly sliced
3 sage leaves, thinly sliced
1 tbsp. brown sugar
2 tbsp. walnuts, chopped

One day ahead (optional, but seriously recommended)

1. Combine all ingredients for the brine and bring to a boil, stirring to dissolve salt and sugar. Remove from heat and allow to cool to room temperature.

2. Place the pork loin in the cooled brine, cover, and refrigerate for 24 hours.

Day of

1. Remove the pork from the brine and pat dry. Next, butterfly the pork loin. Place the pork loin on a cutting board with the short end facing you. Cut down the length of the pork, about ½” from the bottom. Continue to cut and pull the pork toward you, like unrolling a roll of paper towels, until the pork loin is flat and unrolled.

2. Combine remaining ingredients and toss to evenly coat with brown sugar. Spread the ingredients across the butterflied pork loin. Roll the pork until all ingredients are secured inside and tie with cooking twine in 1-2 inch intervals.

3. Drizzle the roast with olive oil, place in a roasting pan and roast for 1 hr. to 1 hr. 10 min. or until an instant read meat thermometer registers 145˚F, basting every 20 minutes with the drippings from the pan. Remove from the roasting pan and cover with foil. Allow to rest for 15 minutes. When ready to serve, cut the twine from the pork, slice thickly, and serve. 

Mushroom Turnovers, makes 8 turnovers
Olive oil, as needed
1 lb. Portobello mushrooms
½ red onion
3 garlic
1 large spring rosemary
Salt to taste
Pepper to taste
¼ cup red wine
2 tbsp. Parmesan, freshly grated
2 sheets puff pastry, cut into quarters
1 egg, lightly beaten.

1. Preheat oven to 400˚F.

2. Combine mushrooms, onion, garlic, rosemary, salt, and pepper in a food processor and pulse until roughly chopped.

3. Over medium high heat, add olive oil to a pan and cook mushroom mixture until darkened and slightly dried out, about 10-12 minutes. Add red wine to deglaze and continue to cook until moisture has evaporated. Fold in the parmesan.

4. Place the puff pastry squares onto a baking sheet and place about 2 tbsp. of the mushroom mixture on one half of each square. Fold over to create triangles, crimp the edges, and brush with egg wash. 

5. Bake 10-12 minutes until golden brown and serve.

Honey and Pear Tarts, makes 12 slices
4 Pears, cut in half and cored
½ cup honey
2 sheets puff pastry, thawed
1 oz. basil, thinly sliced
8 oz. cream cheese, room temperature
1 egg, lightly beaten

1. Preheat oven to 400˚F.

2. Brush the pears with honey half of the honey and roast for 10 minutes. Remove from the oven and allow to rest until cool enough to handle. Cut into ¼” slices and set aside.

3. Unroll the puff pastry onto a baking sheet and spread with cream cheese, leaving about ½” exposed around the edges. Top with slices of roasted pear, brushing the exposed edges with egg wash, and bake for 10-12 minutes, or until golden brown on the edges. 

4. Remove from the oven, garnish with sliced basil, and drizzle remaining honey before cutting into sixths and serving.

Winter Trifle, serves 6
Dark chocolate brownies, crumbled, see related recipe  
Chocolate espresso mousse, see related recipe
2 cups whipped cream, sweetened or cool whip, thawed
1 small package raspberries, fresh
1 oz. almonds, sliced
2 oz. white chocolate, finely chopped

1. To assemble, in a large, glass bowl, or six small dishes, spread a thin coating of dark chocolate brownie crumbles on the bottom, followed by a layer of espresso mousse, followed by a layer of whipped cream. Sprinkle over half of the white chocolate shavings and almond slices. Repeat the layers and finish with fresh raspberries.

2. Store refrigerated overnight. Remove 2 hours before serving to allow to come to room temperature.

Dark Chocolate Brownies
2 cups sugar
1 ½ cups flour
¾ cup quality coco powder
½ tsp. salt
1 cup vegetable oil
4 eggs
2 tsp. vanilla extract

1. Preheat oven 350˚F.

2. Combine dry ingredients in an electric mixer. On low speed, add eggs, one at a time, waiting until each is fully mixed before adding the next. Add oil in a slow, steady stream until fully incorporated. Pour into a greased 13”x9” and bake 25-30 minutes. Allow to cool.

Coffee Mousse
6 oz. high quality dark chocolate
8 oz. cream cheese, room temperature
¼ cup plus 2 tbsp. powdered sugar
2 tbsp. espresso powder or finely ground instand coffee
1 cup heavy cream, whipped to form soft peaks

1. In a double boiler, melt dark chocolate. Allow to cool slightly.

2. Whisk together cream cheese, powdered sugar, and espresso powder until smooth. Whisk in melted dark chocolate.

3. Fold in the whipped cream to coffee and chocolate mixture until well incorporated.

Note: Spread the mousse while it is still warm. The cooler it gets, the firmer it will become and more difficult to spread.

The Hangover Breakfast, serves 4
2 cups cold coffee
3 oz. chocolate vodka
3 oz. Kahlua 
2 oz. sweet cinnamon vodka
2 oz. Baileys Irish Cream

Combine all ingredients, except Baileys, and divide evenly between four glasses full of ice. Finish with 1 tbsp. Baileys and wash the hangover away.