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Pork Loin, with Prunes, Ruby Port Wine and Apples (New!!)
Pork Loin with Prunes, Ruby Port Wine and Apples (New!!) Ingredients: 5 ½ lb pork loin roast, excess fat trimmed (see tip & note_ 1 tbsp minced garlic 1 ½ tsp grated lemon peel 1 Tbsp chopped fresh sage or 1 tsp dried ½ tsp each salt and pepper 2 ½ cups chicken broth ½ cup Amwell Valley Vineyard Ruby Port Wine 2 Tbsp cornstarch 15 large prunes cut in quarters 1 Tbsp honey Accompaniment: Savory Baked Apples (Recipe follows) Garnish: sage sprigs Prep Time : 20mins Total Time: About 1 1/2 hours
Planning Tip: Place Savory Baked Apples in oven 45 minutes before roast is done. Place oven rack in lowest position and heat to 350oF (Have ready a shallow roasting pan with rock). Next, mix garlic, lemon peel, sage, salt and pepper. Cut about twelve ½ inch wide, ½ inch deep slits into rounded side of pork. Press some mixture into slits, rub remaining over roast. Then place the pork, bones up, on rack in roasting pan. Roast 1hr 20min to 1 hr 40 min (18 to 20 min per lb) or until a meat thermometer inserted in center of meat not touching bone and reads 155oF for medium; 165oF for well-done (temperature will rise about 5oF while standing). Place on large serving platter; cover loosely with foil. Pour fat and drippings in pan into a small bowl or 1-cup glass measure. Let stand until fat rises to top. Skim off fat; reserve drippings. Place pan on 2 burners over medium heat. Add 2 ¼ cups of the broth, the Amwell Valley Vineyard Ruby Port and reserved drippings. Stir, scraping up browned bits on bottom of pan. Whisk cornstarch into remaining ¼ cup broth; add to pan with prunes and honey. Finally, bring it to a boil, reduce heat and simmer, stirring occasionally, until prunes get plump and gravy thickens slightly, about 5 minutes. To serve: Garnish platter with sage. Cut roast between rib bones. Serve with Savory Baked Apples. Cut 2 large Granny Smith and 2 Rome Beauty apples in half from top to bottom. Scoop out core (a melon baller works well). Place cut side down in shallow baking dish. Poor on ¾ cup chicken broth, dot with 2 Tbsp butter and sprinkle with pepper. Bake alongside pork 20 minutes. Turn apples cut side up, baste with pan juices and back 15 to 20 minutes longer until tender.
Ingredients One large eggplant One small onion chopped ½ red pepper-chopped ¼ cup extra virgin olive oil 2 tablespoons wine vinegar Salt and pepper to taste
Place eggplant on a baking sheet. Broil, rotating once, until eggplant skin crackles and fork slides easily into eggplant (can also be done on a grill). Remove eggplant from oven, chop ends off and remove skin carefully, will be hot. Chop eggplant or use food processor until eggplant is smooth. Add other ingredients and serve on a crusty French loaf of bread. Serve with our Landot Noir.
Ingredients 4 Chicken breasts, boneless 4 garlic cloves, chopped One medium chopped onion ¼ cup Marechel Foch 2 cups bottled spaghetti sauce 8 oz. shredded Mozzarella cheese Italian bread crumbs
Preheat oven to 400 degrees F. Spray deep baking dish with olive oil spray and place garlic and onion in pan and spray with olive oil again. Place in oven and bake until onion and garlic softens, remove and pour the Marechal Foch over the garlic and onions. Dredge chicken in bread crumbs and place over onion and garlic. Bake until chicken is cooked thoroughly, approximately 15 minutes on each side. Pour spaghetti sauce over chicken and bake a few minutes more until sauce starts to bubble. Sprinkle mozzarella cheese over chicken and bake it until the cheese melts. Serve over linguini. Serve with a glass of Marechal Foch.
Submitted by Debra Fisher of Amwell Valley Vineyard
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