Cherry season is here and never lasts long enough. Enjoy a sorbet made with fresh cherries. It is so tasty alone or with a dollop of whipped cream or better yet drizzled with choclate syrup. Yummy
1 C water
! C sugar
6 C cherries depitted and halved
2 T lemon juice
1/8 t almond extract
1 1/2 C simple syrup
Cuisinart Yogurt/Ice Cream Machine and 7 or 12 cup food processor
In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.
Place Cuisinart Yogurt bowl in freezer 24 hours before making sorbet.
Depit the cherries by using a chop stick to push pits though or a pastry piping tip or use a cherry pitter. Slice cherries in half.
Add the cherries and simple syrup to the food processor and puree until smooth. Add lemon juice and almond extract and pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.
Assemble yogurt/ice cream maker and pour cherry mixture into machine and churn for 15-20 minutes or until stiff.
Remove from maker and serve or place in covered container and freeze until further use.
I do not strain cherry mixture prior to pouring into yogurt maker.
1 quart of water
1/3 C Kosher salt
1/4 C brown sugar
1 garlic clove smashed
2 bruised rosemary stems
1 t sage leaves
2 pound pork tenderloin
1 C brown rice
1 onion fine sliced
1 can of beef consommé
1 1/2 C water
Salt and pepper
Heat oven to 350º Serves 4
Mix brine ingredients and pour into gallon resealable bag. Add pork tenderloins that have fat and silver removed. Brine in refrigerator for two hours.
Add rice and sliced onions to 9 inch square dish or large loaf pan then add consommé plus water. Remove tenderloin from brine, dry and season with salt and pepper. Place on top of rice.
Cover and seal dish with aluminum foil. Bake for about 1 hour. Serve with steamed broccoli.
My friend was going to law school and I was a financially struggling undergrad. He occasionally fed me. His favorite to share was his Granny’s pork tenderloin rice casserole. Not fancy but easy and tasty.
2 pork tenderloins fat and silver removed
4 garlic cloves minced
4 T minced sage
Pinch of lavender salt*
3 T olive oil
Lavender salt and pepper
Heat oven to 350º Serves 6
Butterfly pork tenderloins. Add garlic, sage, and lavender salt in small bowl and mix. Divide mixture between two tenderloins and spread on opened sides then refold back together. Tie the individual butterflied tenderloins together with butchers string about every two inches. Fold the thin end back on itself before completing the tieing. The thin end will cook too fast and dry out if this is not done.
Wrap the tenderloins in plastic wrap and marinate 4 hours to over night. Remove the wrap and season with lavender salt and pepper. Heat olive oil in oven safe skillet. Add pork tenderloins to skillet and sear about three minutes per side on high heat. Once seared transfer to oven and bake until thickest part reads 145º F or about 15 minutes.
Remove and cover with foil and rest for 10 minutes. Place on serving platter and pour jus over the tenderloins and cut into medallions.
Serve with roasted Brussels sprouts and cauliflower potato mash. Arugula salad with pecans, chopped dried apricots, and blue cheese vinagarette dressing goes well with this.
* Rosemary salt can be substituted.
4 boneless pork loin chops
Lavender salt and pepper
2 T olive oil
1 onion chopped
3 garlic cloves minced
1 t red pepper flakes
1/2 t thyme
1/4 t oregano
2 bay leaves
1/4 cup red wine
1 28 ounce can whole tomatoes with basil chopped
Salt and pepper
1 cup semi-pearled farro
3 cup chicken broth
2 garlic cloves peeled
1 t salt
2 t chopped thyme
Wash farro and drain. In large sauce pan add 3 cup chicken broth,farro, garlic cloves, and salt. Bring to boil and turn down heat to simmer. Cover and cook 25 to 30 minutes. Drain remove garlic cloves; season with garlic salt and thyme. Serve as side with pork dish.
Pork Loin Chops
Heat olive oil in large fry pan at medium high heat. Season both sides of chops with lavender salt and pepper. Place in fry pan and cook about 3-4 minutes per side. Measure internal temperature and remove and tent chops when they reach 145º. Add chopped onions, garlic, red pepper flakes, thyme, oregano, bay leaves and cook about 2 minutes stirring constantly. Add red wine and scrape meat bits from bottom of skillet. Add tomatoes and cook 10-15 minutes. Remove bay leaves add pork chops and drippings back into skillet. Coat chop in sauce and cook 5 minutes. Adjust seasoning and serve with farro as the side.
* Lavender salt can be purchased from vendors such as “the girl and the fig” on line or there are recipes on line to make it at home. Martha Stewart for example has a recipe on her web site.