Pork Tenderloin w/ Madiera Fig Gravy

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Had originally planned another recipe to share with you today, but after enjoying this meal on Friday night – I had to share it with you guys ASAP. I’d had it on my list since I saw it in the Lee Brothers cookbook, and couldn’t wait to make it. We have a couple of fig trees (bushes?) in our yard, which produce two crops of giant, juicy figs a year. Once in the early summer, once again in the fall. They aren’t the traditional dark-skinned Mission fig that you usually find in the store, either. They have a very pithy white skin, that usually proves a bit complicated when going to make something like preserves with them, and I end up having to give them a peeling first. Didn’t matter for this dish, they just cooked right down into a delicious gravy.

And the Madiera. My God. I’m sold on this stuff as a marinating liquid! The pork has a relatively quick 1 hour soak in the Madiera, then is seared off in a cast-iron pan and finished off in the oven. Madiera is a sweet, fortified wine that I always have hanging out in my liquor cabinet. Great for a quick deglaze, and after-dinner drink, or a marinade. The sugars in the wine helped to give the most gorgeous caramelized crusts I’ve ever seen on a hunk of meat. No joke. Then, you add the marinade to the pan, along with the figs – and put it all in the oven for about 20 minutes. What comes out is sheer perfection. I served with some steamed broccoli and garlic rice pilaf. If you have figs available to you – whether in your back yard, or at the grocery store – add this to your menu plan. I can’t wait to make it again!

Pork Tenderloin with Madiera Fig Gravy

1 cup Madiera or Sherry
1/2 cup red wine vinegar
6 cloves garlic, minced
6 sprigs fresh thyme
2 1/2 teaspoons kosher salt
2 pounds pork tenderloins
2 tsp canola or vegetable oil
1/2 tsp black pepper
3 tbsp butter
2 shallots, finely diced
1 tsp all-purpose flour
1 pounds fresh figs, trimmed and quartered

Pour the Madiera and vinegar into a gallon-size Ziploc, and add the garlic, thyme, and 1 tsp of salt. Seal the bag and agitate to combine. Add the pork tenderloins and marinade at room temperature for 1 hour, turning the bag over several times.

Heat the oven to 450, with a rack positioned in the top third of the oven.

Transfer the tenderloins to a cutting board, reserving the marinade, and pat the meat dry with paper towls. Brish the tenderloins with 1 tsp of the oil, and season them with 1 tsp of salt and the black pepper. Heat the remaining teaspoon of oil in a large cast-itron skillet over high heat until it shimmers. Add the tenderloins and sear, turning them occasionally, until they are nicely browned, 5 to 6 minutes.

Transfer the tenderloins to a plate, add butter and shallots to the pan, stirring until the butter has completely melted, and then add the remaining 1/2 tsp salt and the flour. Cook until the shallots have softened and are fragrant, about 3 minutes. Add the figs and the reserved marinade and bring to a simmer. Turn the heat to low, add the tenderloins to the skillet, and nestle them among the figs. Transfer the skillet to the oven and roast, turning the meat once, for about 15 minutes (an instant-read thermometer should register 135 defrees).

Remove the skillet from the oven and let the tenderloins rest on a cutting board, loosely covered with foil, for 5 minues. Then slice tenderloins into 1/2-inch thick medallions and serve with the sauce.

Source: Simple, Fresh, Southern by The Lee Brothers

Patriotic Poke Cake

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I’ve been enjoying Poke Cake aka “Jell-O” cake for my birthday for as long as I can remember. Whenever my mom asks what cake I’d like, it’s always my reply. So when Cook’s Country posted this recipe in their Facebook feed, which I remembered being  their featured “Cake of the Month” a couple years ago, I couldn’t resist making one to celebrate our nation’s birthday on July 4th.

Tender white cake, soaked in fresh fruit puree mixed with a bit of powdered flavored gelatin for color and sweetness. A simple whipped cream frosting top it off. Reminiscent of a berry shortcake, but a much more impressive presentation. Even after a heavy Sunday meal, I still had room for a slice of this, quite light. Perfect for any backyard shindigs that you might be finding your way to on Wednesday!

Patriotic Poke Cake

White Cake
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 oz) cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces – softened but still cool

Strawberry and Blueberry Syrups
1 cup blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
1 1/2 cups strawberries, hulled
1/2 cup water
2 tablespoons sugar
1 tablespoon strawberry gelatin

Whipped Cream
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract

To make the cake: Preheat oven to 350 F. Spray two 9-inch round cake pans with nonstick cooking spray with flour.

In a large measuring cup, whisk together the milk, egg whites and vanilla. Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low briefly to combine. With the mixer still on low, add the butter, a few pieces at a time, and continue beating until the mixture resembles moist crumbs – the pieces of butter shouldn’t be any larger than peas.

Add all but 1/2 cup of the milk mixture to the mixer and beat on medium speed for 1 1/2 minutes. The batter should be smooth. Add the remaining 1/2 cup of milk mixture and beat for an additional 30 seconds. Scrape down the sides of the bowl, then beat for 20 seconds longer on medium.

Divide the batter between the prepared pans. Use an offset spatula to spread into an even layer. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and allow the cakes to cool completely in the pans.

Meanwhile, make the blueberry and strawberry syrups. To make the blueberry syrup: In a medium saucepan, combine the blueberries, water, and sugar. Set the pan over medium-low heat, cover, and cook until the blueberries are softened – about 8-10 minutes. Keep a close eye, it can boil over quickly if you turn your back. Pour the mixture through a fine-mesh strainer into a heatproof bowl. Discard the solids. Whisk the berry blue gelatin into the liquid until dissolved. Let cool for at least 15 minutes. To make the strawberry syrup: Repeat the exact same process (combine ingredients, cook and strain) then whisk in the strawberry gelatin and again, let cool for at least 15 minutes.

When the cakes are cool, use a wood skewer to poke 25 holes in the top of each cake. You want holes all over the cakes but try not to poke all the way down to the bottom of the cake. If you do, all of the syrups may end up on the bottom of the pan. Slowly pour the blueberry syrup over the top of one cake, and the strawberry syrup over the top of the other. Cover both cake pans with plastic wrap and refrigerate until the gelatin is set, at least 3 hours, or up to 1 day.

Right before you’re ready to assemble, make the whipped cream: Combine the heavy cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Starting on low and increasing the speed to medium-high, beat until the whipped cream holds stiff peaks.

Turn both cakes out of the pans (you may need to run a thin knife along the edges to loosen it). Place the blueberry cake, right side up, on your serving plate. Spread 1 cup of whipped cream over the cake, then place the strawberry cake on top (again, right side up). Use the remaining whipped cream to cover the top and sides of the cake. Garnish with blueberries and strawberries, if desired. Store the cake in the refrigerator – it’s best served within a day of assembly.

Source: Cook’s Country June/July 2010, as seen on Tracey’s Culinary Adventures

Chocolate-Cherry Vanilla Ice Cream

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I’ve had my ice cream machine sitting around in the basement since we got married. I’ve used it a couple of times, but most certainly not “on the regular”. After enjoying this ice cream last night, I’ve vowed to make homemade ice cream at least once a week – especially in these warmer months. With the new-fangeled machines they have now, it couldn’t be easier. I remember our vacations at Chincoteague (which, I’m now proud to call home), and the big wooden ice cream maker with the hand crank. It was just something about churning those common ingredients into a frosty delight, right before my very eyes, that was so magical. My four year old, Andrew, apparently feels the same.

So, the ice cream. The cherries are roasted with a little bit of sugar and bourbon, then soaked overnight in their own juices before churning into the ice cream the next day. The roasting process allows the cherries to remain soft even after freezing, not to mention intensifying their flavor. I was hesitant about the chocolate swirl, wanting to maintain simplicity for such a classic flavor – but, I couldn’t resist. Melting the chocolate, then pouring it into the machine during the last few moments of churning left beautiful, crackly ribbons all-throughout the ice cream. It really is pure heaven! Now that summer is officially here, I’m looking forward to giving my machine a workout. Stay tuned, more to come!

Chocolate Cherry Vanilla Ice Cream

30-40 fresh sweet cherries, whole and de-stemmed
2 tablespoons sugar
2 tablespoons bourbon (optional)
1 cup milk
3/4 cup granulated sugar
2 cups heavy cream
pinch of salt
1 vanilla bean
6 large egg yolks
3/4 teaspoon vanilla extract
5 ounces semisweet (60%) dark chocolate, roughly chopped

Preheat oven to 450° F. Place whole, de-stemmed cherries in an oven safe roasting pan or dish (I used a glass pie pan). Sprinkle with sugar and bourbon. Toss to coat. Roast at 450° for 10-15 minutes, stirring occasionally and keeping a close eye to make sure the sugar doesn’t burn. Once fruit is soft, remove from oven and cool. Pit the cherries and slice into quarters. Refrigerate in juices overnight.

In a medium saucepan, heat milk, sugar, 1 cup of cream and salt over medium heat. Split vanilla bean in half, scrape seeds into the warm milk mixture and add used bean too. When milk is warm, remove from heat, cover, and let steep for 30 minutes at room temperature.

Pour the remaining 1 cup of cream into a large bowl. Set a fine mesh strainer on top and set aside.

In a medium bowl, whisk egg yolks. Slowly add about 1/2 cup of the warm milk mixture to the egg yolks, whisking constantly, to temper the eggs. Pour the warmed egg mixture into the remaining milk mixture in the saucepan and whisk to combine. Return the saucepan to medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and pour through the mesh strainer into remaining cream. Add vanilla extract and stir over a bowl of ice water until cooled to room temperature. Cover tightly and refrigerate overnight.

After ice cream mixture and cherries have cooled overnight, churn in your ice cream maker according to the instructions. While the ice cream is churning, heat chocolate in 15 second intervals at 50% power in the microwave, stirring between intervals, until melted smooth. With 5-7 minutes left to churn, start drizzling the chocolate very slowly into the ice cream mixture. Once all of the chocolate is incorporated, add cherries, juice and all. Transfer to a freezer safe container and freeze for at least 4 hours.

Source: Adapted from The Perfect Scoop by Dave Lebovitz, via The Craving Chronicles

Cantaloupe Margaritas

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Since these margaritas have entered my life, I’ve gone through a considerable amount more of tequila every week. My homegirl Shawnda had mentioned them to me in passing about a month ago, and I couldn’t wait to try them. Literally couldn’t wait either, I hounded her to give up the recipe early. Thankfully, she obliged and gave up the goods. Made a batch of them up that night, and voila! My new favorite summer drink.

I love a small sprinkling of salt on my chunks of cantaloupe anyways, and let me tell you – the salt rim is everything I’d hoped it would be. Even now, at 9 AM on a Monday, it’s making my mouth water. The color is just gorgeous too, a lovely sherbert colored orange. This recipe makes about 4 or 5 drinks, so it’s perfect for poolside or at a backyard BBQ…or, drinking all to yourself on a Friday night. These are so good, they had my homebrewing husband drinking them! And, he doesn’t do tequila. They’re that good, folks. I know it’s only Monday, but I’m already looking forward to next weekend and making up another batch of these perfect summer cocktails.

Cantaloupe Margaritas

For the homemade margarita mix:
4 oz lime juice
4 oz water
1/4 cup sugar

For the margarita:
1 lb cantaloupe wedges (1/2 a 3lb cantaloupe, seeds and skin removed)
4 oz orange liqueur
6 oz silver tequila
Salt, for rimming (optional)
Lime wedges, for serving (optional)

Add the lime juice to a pitcher.Over medium heat in a small sauce pan, heat sugar and water, stirring until clear. Remove from heat and add to the lime juice.

In a food processor or blender, process the cantaloupe for ~60 seconds until completely obliterated into a fine pulp (you might need to add a few pieces at a time if using a blender).

Pour pulp into a fine mesh strainer set over a large measuring cup or small bowl and strain, lightly pressing the solids until you get 1 cup of liquid.

Add cantaloupe juice to the pitcher, along with tequila and orange liqueur.

Serve in salt-rimmed glasses, over crushed ice.

Source: Confections of a Foodie Bride