Montmorency Cherry Coffeecake
Serves 8
Topping:
1 1/2 cups brown sugar
2 Tablespoons cinnamon
3/4 cup chopped walnuts
Coffeecake:
2 cups sour cream
2 teaspoons baking soda
4 cups flour
1 Tablespoon baking powder
1 cup butter, softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups frozen tart cherries, thawed and drained
Preheat oven to 350 degrees F. Make topping by mixing brown sugar, cinnamon and walnuts together and set aside.
Mix together sour cream and baking soda. In separate bowl, mix flour and baking powder. In medium mixing bowl cream butter and sugar together. Add eggs one at a time and vanilla. Cream until fluffy. Add sour cream and flour mixtures alternately and mix thoroughly.
Spread one half of mixture in greased 9" x 13" pan. Sprinkle cherries over this base layer, then sprinkle 1/3 of the topping over the cherries. Spread the other half of the batter on top and sprinkle the remaining topping over the cake.
Bake for 1 hour to 1 hour 15 minutes. Cover with foil after 30 minutes if browning too quickly.
Roast Vegetable Stuffed Pork Tenderloin with Cracked Mustard Sauce
Yield: four servings
Ingredients:
One carrot
Two parsnips
One sweet potato
Two shallots
1/2 tsp salt and pepper
Peel and 1/4" dice the above, coat with olive oil. Season with salt and pepper. Roast at 350 for 40 minutes or until golden brown.
Ingredients:
Two large eggs 1-1/2-cup bread crumbs
One tsp. Chopped parsley 1/4 cup Romano cheese
One tsp. Onion powder 1/2 cup chicken broth
One tsp. Garlic powder 2 pork tenderloins, cleaned
Dash of salt and pepper 1/4 cup olive oil
Combine cooked vegetables, eggs, parsley, seasonings, breadcrumbs and Romano cheese, mix well. Add chicken broth, mix and let stuffing sit in refrigerator ten minutes.
Butterfly (make a horizontal slice about 3/4 through one of the tenderloins.) Take a sheet of waxed paper and cover tenderloin. Pound with a meat tenderizer until flattened to one quarter inch thick. Take one half of the stuffing and cover the pounded tenderloin up to one inch from sides. Repeat for second tenderloin. Roll tenderloins, place seam side down, brush with olive oil or butter. Roast at 350 for 45 minutes or until meat thermometer reads 140 F. Allow to stand for two minutes. Slice and serve mustard sauce over top. Garnish with chopped parsley. Please note that cooking times are for convection ovens. May require more time in a conventional oven.
Cracked Mustard Sauce
Ingredients:
One cup chicken broth or vegetable broth
One tsp. Chopped garlic
1/4 cup cream
1/4 tsp dried thyme leaves
one Tbs. Cracked mustard or Dijon
2 Tbs. Melted butter
3 Tbs. Flour
Salt, pepper for seasoning
Combine garlic, broth, cream and thyme. Simmer 15 minutes. Melt butter and add flour to form a paste, then whisk into sauce. Simmer 5 minutes, add cracked mustard, salt and pepper to taste.
Steve’s Swedish Limpa Rolls
(Developed by White Gull baker Steve Glabe)
Yield: 12-18 rolls
Rind of 1/2 orange, grated
3/4 cups buttermilk
1/2 cup brown sugar, firmly packed
1/8 cup molasses
2 tsp. caraway seed
2 tsp. salt
2 tsp. anise seed
3/4 cup water, divided
1 pkg. (1/4 oz) dry yeast
1 egg, slightly beaten
4 to 4-1/2 cups sifted unbleached flour, divided
1 cup rye flour
In a medium saucepan, heat orange rind, buttermilk, brown sugar, molasses, caraway seed, salt, anise seed and &Mac184; cup of water over medium heat until mixture is warm and brown sugar is dissolved; set aside.
Heat remaining water to 100-115 degrees. In a small mixing bowl, combine yeast, warm water and eggs. Mix thoroughly and let stand until yeast is fully dissolved.
In a large mixing bowl, combine 1-1/2 cups of the unbleached flour and the yeast mixture. Add half of the buttermilk mixture and stir well. Add rye flour and stir to combine. Add remaining buttermilk mixture and stir to blend. Add remaining unbleached flour, one cup at a time, until dough is no longer sticky. Knead dough on a lightly floured surface for approximately 5 minutes, or until dough is smooth and no lumps remain. Place dough in a greased bowl, turning once to grease the entire surface. Cover bowl with a clean towel or plastic wrap and set in a warm, draft-free spot. Allow to rise until doubled in size. Punch down dough and divide and shape into round balls slightly larger than a golf ball.
Spray a sheet pan with nonstick cooking spray. Place rolls on pan and return to a draft-free spot and let rise until doubled in size. Bake in a preheated, 375-degree oven for 30-35 minutes or until golden brown. Remove pan from oven and cool on wire rack.
