CELEBRATE SOLSTICE ~ GLAZED CRANBERRY PORK TENDERLOIN / PECAN WILD RICE / MANDARIN ALMOND SALAD

~ Christmas gifts

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GLAZED CRANBERRY PORK TENDERLOIN

~ A thoughtful holiday dinner ... easy, with memorable tastes of the season. Fresh herbs are always best and worth purchasing once herb gardens are 'put to bed' ...

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2 trimmed pork tenderloins (about 2 lbs.)

2 cups cranberry sauce (hopefully homemade)

2 tsp. grated fresh orange rind

1 Tbsp. balsamic vinegar

1 tsp. freshly ground black pepper

1 heaping Tbsp. fresh thyme (1 tsp. dried thyme)

1/4 tsp. ground cloves

1/8 tsp. ground cinnamon

2 Tbsp. extra-virgin olive oil

slivers of orange

fresh thyme springs

Preheat oven to 425-degrees.
Bring cranberry sauce, orange rind, vinegar, and spices to boil over medium heat. Simmer gently for 20 minutes. Reserve 1/2 of mixture and set aside.
Brown pork in hot olive oil (3 minutes / side) and place in roasting pan.
Bake about 25 minutes or until meat thermometer registers 155-degrees, basting occasionally with remaining cranberry sauce.
Remove from oven, cover and let stand 10 minutes.
Slice on diagonal an serve with remaining cranberry sauce. (6 servings)

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PECAN WILD RICE

1 (2.75 OZ. ) Pkg. quick-cooking wild rice

2 tsp. unsalted butter

1 1/3 cups organic chicken broth

1 bunch thinly sliced green onions

1/2 cup golden raisins (or dried cranberries or cherries)

1/2 cup toasted chopped pecans

1 tsp. grated orange rind

1/3 cup fresh orange juice

1/2 cup chopped fresh parsley

1 Tbsp. extra-virgin olive oil

coarse salt & freshly ground black pepper

Bring chicken broth and butter to boil in medium saucepan. Add rice, cover and reduce heat, simmering 5 minutes or until rice is tender (check box for instructions).
Drain excess and fluff. Add green onions, raisins (cranberries or cherries), toasted pecans, orange rind, juice, parsley and olive oil. Taste and adjust seasonings. (4-6 servings)

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MANDARIN ALMOND SALAD

8 cups favorite mixed greens (added spinach)

1/2 cup slivered almonds, walnuts, pecans, etc.

1/4 cup sugar

1/4 cup vegetable oil

2 Tbsp. red wine vinegar

2 Tbsp. minced fresh parsley

coarse salt & freshly ground pepper to taste

several drops Tabasco or hot pepper sauce to taste

1 Tbsp. sugar

1 (11-oz.) can drained mandarin oranges

1/2 thinly sliced red onion

additional fresh parsley

Saute nuts and 1/4 sugar in saucepan over medium heat. Cook, stirring constantly, 10 minutes or until sugar coats and turns nuts golden. Place in single layer on lightly greased waxed paper. Cool and bread into pieces.
Combine oil, vinegar, parsley, salt & pepper, Tabasco, and sugar. (Blender is a good tool). Set aside.
When ready to serve, combine greens, oranges, and onion. Drizzle with dressing. Serve topped with sugared nuts and additional fresh parsley. (6 servings)

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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