Quick-Fix Orange Ginger Chicken

From the kitchen of One Perfect Bite...Our Thanksgiving dinner was a success and there weren't many were leftovers to deal with. The cider-brined pork was devoured and, despite having made two of them, I never got to sample the maple mousse cake I was so proud of. The Silver Fox, who lived through the testing of all the recipes, as well as the dinner itself, was thrilled there were no leavings. I must admit I was a bit relieved myself. That meant we could start a regimen of lighter meals a bit earlier than usual. It, for years, has been our habit to eat smaller meals in the period that stretches from Thanksgiving to Christmas. Several weeks of low-fat and low-calorie meals make Christmas excesses possible and spare us from living on the treadmill. We have been known to overdo it during the holidays, so during the interim period I actively seek out recipes for easy and healthy meals. I have to thank the Taste of Home magazine for the recipe I'm featuring today. We love Asian food, and, while this recipe is not authentically Asian, it's close enough to make a satisfying meal on a busy day. I basically followed the recipe as it was written, but did make a few changes for our meal. I used the zest and juice of one orange in my version of the recipe. I also used a good, slightly bitter, English marmalade that I've cooked with before. While I don't want to belabor the point, I know from cooking competitions how important the condiments we use in cooking can be. Brand "A" and brand "B" don't always produce the same results, so, once you find one that works for you, be consistent and unrelenting in its use. I also added a clove of garlic, a pinch of red pepper flakes and used the full compliment of ginger the recipe called for. You'll want to have a 1/4 cup of water or stock at the ready to dilute the sauce in case it becomes too thick. It will become too thick. This dish comes together quickly and it can be table ready in about 30 minutes. That is a boon for busy cooks during the holiday season. I hope you'll give this recipe a try. It makes a lovely quick meal. Here's the recipe as it was published.

Orange Ginger Chicken ...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1/3 cup all-purpose flour
6 boneless skinless chicken thighs (about 1-1/2 pounds), cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/2 to 1 teaspoon ground ginger
Optional garnishes: thinly sliced green onion and sesame seeds

Directions:
1) Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm.
2) In same skillet, combine orange juice, marmalade, soy sauce, honey, and ginger. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired. Yield: 4 to 6 servings.








One Year Ago Today: Cranberry Layered Cheesecake
















Two Years Ago Today: Appetizer Cheese Bites

Turkish Red Lentil Soup - Kirmizi Mercimek Corbasi

From the kitchen of One Perfect Bite...It was a perfect day for soup. The sun rose somewhere this morning, but it certainly was here, and it didn't take much for the Oregon damp and chill to reach these old bones. Fortunately, I still had turkey stock in the refrigerator and knew that somewhere in the recesses of the pantry I had a cup of red lentils that would whisk me to the dusty paths of Ephesus and memories of the extraordinary people with whom I first had the soup I wanted to prepare. At several points during our visit to Turkey, we crossed paths with a small group of pilgrims who were retracing the journey of St. Paul through the Mediterranean. Ephesus held special meaning for these devout and true believers and it was here that we first met and broke bread with them. The mainstay of their diet was a soup very similar to the one I'm featuring today. Red lentil soup is extremely popular in Turkey and, with slight variations, it can be found throughout the country. Their version of the soup - Ezo Gelin - comes with a story. The soup is attributed to Ezo, a woman, who despite her great beauty, was unlucky in love. An arranged first marriage to a man who loved another, ended in divorce. Her second marriage took her to Syria where she had to deal with a difficult mother-in-law. Ezo created her soup to please the woman, and that soup, and Ezo's story, have become legend. The soup is now symbolically fed to brides to sustain them for the uncertain future that lies ahead. An authentic recipe for Ezo Gelin Corbasi can be found here. I didn't have all the ingredients I needed to make her soup, so I decided to make this version which is also wonderful and extremely easy to prepare. The soup is usually pureed, but I bypassed that step because I wanted some texture in the version I planned to serve for dinner. I know that those of you who try this soup will love it. It is warm and hearty and has wonderful color. It's easy to make and even more importantly, it's delicious. Do try this. Here's the recipe.

Turkish Red Lentil Soup...from the kitchen of One Perfect Bite inspired by MediterrAsian.com and countless Turkish women

Ingredients:
2 tablespoons extra virgin olive oil
1 red onion, diced
2 carrots, diced
2 cloves garlic, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground ginger
2 tablespoons tomato paste
1 cup red lentils
1 28-oz. can crushed tomatoes
6 cups vegetable or poultry stock
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
Greek-style yogurt for serving

Directions:
1) Heat oil in a large saucepan over a medium heat. Add onion and carrots and cook until onions are translucent, about 5 minutes, stirring occasionally.
2) Add garlic, cumin, coriander and ginger and cook, stirring, for a minute. Add tomato paste, lentils, tomatoes, stock, salt and pepper and bring to a boil. Cover pot, reduce the heat to medium, and simmer for 30 minutes.
3) Transfer mixture to a blender in batches and process until smooth. If soup is too thick, thin with water or additional stock. Serve in individual bowls topped with a dollop of yogurt. Yield: 6 large servings.








One Year Ago Today: Stuffed Mushrooms















Two Years Ago Today: Piperada Bocadillo - Basque Pepper and Egg Sandwich

Coconut Custard Pie - Baking with the Cake Boss Review

From the kitchen of One Perfect Bite...I was fortunate to be sent a complimentary copy of Buddy Valastro's new book, Baking with the Cake Boss. As many of you know, Buddy is the owner of Carlo's Bake Shop in Hoboken and he is the star of the TV shows, Cake Boss and the Next Great Baker. His first book, Cake Boss: Stories and Recipes from Mia Famiglia, actually more memoir than cookbook, was a best seller, and I suspect this book will be as well. While there is something here for everyone, I believe the real audience for this book will be master bakers and those who love specialty cakes and working with fondant and modeling chocolate. I have no talent with a pastry bag, so I concentrated my attention on the first fifty of the one hundred recipes in this book. Instructions throughout the book are clear and concise and the photographs that accompany each recipe are gorgeous and instructive. The book begins with chapters that cover equipment and ingredients and then moves progressively from simple cookies and pastry to advanced cake design. As I paged through the recipes, it was easy to see that they had been made as approachable as the cake boss himself. While I'm not yet brave enough to attempt the advanced techniques, those of you who are already skilled and want to learn still more, will be thrilled with the instructions that accompany his specialty cakes. There are cakes here for all occasions, including an elaborate safari cake for the truly adventurous to try. I focused my attention on the simpler cookies and pies in the earlier portions of the book, and can wholeheartedly recommend his brownie clusters and pine nut cookies. I decided to feature his recipe for coconut custard pie in today's post. Here's the recipe for a pie that is both easy and delicious.

Coconut Custard Pie...from the kitchen of One Perfect Bite courtesy of Buddy Valastro and Baking with the Cake Boss

Ingredients:
1 unbaked 9-inch pie crust with edges crimped
4 extra-large eggs
3/4 cup + 2 tablespoons sugar
1/3 cup cornstarch
1 cup heavy cream
1/4 teaspoon pure vanilla extract
Pinch ground nutmeg
1-1/2 cups warm milk
1 cup unsweetened shredded coconut

Directions:
1) Position a rack in center of oven and preheat to 400 degrees F.
2) Put eggs, sugar and cornstarch in a bowl and whisk them together. Add heavy cream gradually, while whisking. Whisk in vanilla and, nutmeg and warm milk.
3) Put pie pan on a baking tray. Sprinkle coconut into pie shell, being sure to spread it evenly.
4) Pour in enough of custard mixture to come 3/4 of way up sides of pie shell. As you pour in custard, coconut will rise; use a toothpick to stir custard and evenly distribute it, being careful not to cut into bottom of pie crust. Transfer remaining custard into a large spouted measuring cup.
5) Put tray containing pie on middle rack of oven. Pour in enough of reserved custard to come just up to top of pie shell. (You may have extra custard; don't worry if you do but don't overfill pie shell.)
6) Bake until top of pie is golden and doesn't shake at all when you agitate pan, 30 to 35 minutes. Remove tray from oven and let pie cool, then cover loosely with plastic wrap and chill in refrigerator for at least 1 hour. Pie can be served after initial chill or refrigerated for up to two days. Yield: 10 to 12 servings.

Note: I received a free copy of this book from the publisher.








One Year Ago Today: Chocolate Rosettes















Two Years Ago Today: Peppermint Ice Cream and Ice Cream Sandwiches

Apple Pancakes with Warm Cider Syrup

From the kitchen of One Perfect Bite...I had a special treat this weekend. While the rest of the world braved the crowds and weather of Black Friday, the Silver Fox donned an apron and made pancakes for me. Not just any pancakes mind you. He laced the batter with grated apples and served the cakes steamy hot with a warm cider syrup. The trip to the table, however, was not without incident and it took two attempts before we actually had pancakes on our plates. The problem was the cider syrup. Now, many folks love the intensely sweet flavor that's produced using the original Taste of Home recipe, but it was way too sweet for our tastes. I want to emphasize that this is a matter of personal preference and not a problem with the recipe. For that reason, today's post will have two versions of the recipe for cider syrup. Mine will be printed in red and follow the original ingredient list that appeared in the magazine. Many of you know I'm especially sensitive to changing recipes developed by others. Perhaps this discussion of a recipe that was developed by Molly Wizenberg will help explain my bad attitude. It comes from Chowhound and the conversation can be found here. She actually jumps in and you can find her comments towards the end of the discussion. I think those of you who like pancakes will really enjoy today's recipe, whichever syrup you decide to use. Here's how they're made.

Apple Pancakes with Warm Cider Syrup...from the kitchen of One Perfect Bite courtesy of Janet Vardaman and Taste of Home magazine

Ingredients:
Magazine Syrup
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup apple cider or juice
2 tablespoons butter, cubed
1 tablespoon lemon juice
One Perfect Bite Syrup
1/4 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup apple cider
1/2 cup water
2 tablespoons butter, cubed
1 tablespoon lemon juice
Pancakes
2 cups complete pancake mix (one to which only water is added)
1-1/2 cups water
1 large apple peeled, cored and grated
1/2 teaspoon ground cinnamon

Directions:
1) To make cider syrup: In a small saucepan, whisk together sugar, cornstarch, cinnamon and nutmeg. Add cider, and water if using revised recipe, and stir until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low and cook , stirring, about 2 minutes longer. Stir in butter and lemon juice. Serve warm with pancakes. Yield: 1-1/4 cups
2) To make pancakes: Place pancake mix, water, grated apple and cinnamon in a small bowl. Stir just until moistened.
3) To cook: Using a 1/4 cup measure, pour batter onto a hot, greased griddle. Turn when bubbles form on top. Cook second side until golden brown. Serve immediately. Yield: 12 pancakes.








One Year Ago today: Marionberry Muffins













Two Years Ago Today: Braised Brussels Sprouts with Bacon and Golden Raisins

Old-World Christmas Cookie Round-Up

From the kitchen of One Perfect Bite...Working on the theory that it's better to be a week or two early, than a day too late, I wanted to post these old-world Christmas cookies while you still have time to consider them. I don't make all these cookies every year, but three or four types will make it to the cookie platter before the holiday arrives. I vary my choices from year to year and the only constant among them is rosettes. They tell a tale, but I'll save that for a date closer to Christmas. If you like to include some old-world trappings with your modern Christmas, I hope you give one or two of these cookies a try. They are all delicious. Here are the recipes.






Pan de Polvo (Mexican Wedding Cakes)











Bittersweet Chocolate Snowballs











Moravian Spice Cookies












Florentine Lace Cookies











Pfeffernusse











Rosettes










Lebkuchen Bars












Speculaas










Linzer Cookies











Swedish Ginger Crackles

50 Women Game Changers in Food - #25 Paula Wolfert - Moroccan Carrot Salad

From the kitchen of One Perfect Bite...Paula Wolfert is an acknowledged expert in the cooking of the Mediterranean, but when this Brooklyn girl first married she, quite literally, couldn't boil water. Frustrated with her cooking failures, she decided to take cooking classes at Dione Lucas's Cordon Bleu cooking school. It was love at first bite- forgive that please - and she left college to work in the school kitchen to offset the cost of her tuition. Her first husband's job took them to Morocco where she first became fascinated with the rich flavors and exotic ingredients of the area. It was here that she began began her life-long quest to find the best dishes the region had to offer. Her search took her from lowly Berber villages to Greece, Spain, Italy and the south of France. Her second husband, the novelist William Bayer, urged her to write her first cookbook. She did that, and went on to write eight more books that chronicle her adventures and the food she found in a precise, yet exuberant manner. Her books can all be found here. She has detractors who actually criticize her recipes for their authenticity and use hard-to-find ingredients. She refuses to bow or bend and insists on authentic taste in the dishes she prepares. Wolfert has a simple test that dishes to be used in her books must pass. She must want to eat them again. She views food as memory and wants dishes that have lingering flavors that will appeal to all the senses. Her future plans include a book on garlic and olive oil and perhaps one on the fruits and vegetables of the Mediterranean. You understand, of course, that would require her to explore still more villages in search of another great cook or undiscovered secret. I suspect she already has her bag packed. I have chosen a very simple recipe to showcase her work. It is a carrot salad that is perfectly spiced and it is a nice counterpoint to the heavy food we've been feasting on this holiday. Here's the recipe.

Moroccan Carrot Salad...from the kitchen of One Perfect Bite courtesy of Paula Wolfert

Ingredients:
1 pound carrots
1 clove garlic
1/8 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon sweet paprika or Aleppo pepper
Juice of 1 lemon
1/8 teaspoon sugar
Salt to taste
Olive oil and chopped parsley for garnish

Directions:
1) Wash and peel carrots. Boil whole in water with garlic clove until barley tender, about 10 minutes. Drain. Discard garlic. Let carrots cool, then slice or dice and place in a large bowl.
2) Combine spices, lemon juice, sugar and salt. Pour over carrots. Toss to combine.
3) Chill. Toss again before serving and top with a drizzle of olive oil and chopped parsley. Yield:
4 to 6 servings.

The following bloggers are also featuring the recipes of Paula Wolfert today. I hope you'll visit all of them. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Joanne - Eats Well With Others, Taryn - Have Kitchen Will Feed Susan - The Spice Garden, Claudia - A Seasonal Cook in Turkey, Heather - girlichef
Miranda - Mangoes and Chutney, Jeanette - Healthy Living, April - Abby Sweets
Katie - Making Michael Pollan Proud, Mary - One Perfect Bite, Kathleen - Bake Away with Me
Viola - The Life is Good Kitchen, Sue - The View from Great Island, Barbara - Movable Feasts Kathleen - Gonna Want Seconds, Amy - Beloved Green, Linda - Ciao Chow Linda
Linda A - There and Back Again, Martha - Lines from Linderhof, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook


Next week we will highlight the career and recipes of Ruth Rogers and Rose Gray. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, November 28th.

♬ We Gather Together ♬

The Thanksgiving Hymn

"We gather together to ask the Lord’s blessing;
He chastens and hastens His will to make known.
The wicked oppressing now cease from distressing.
Sing praises to His Name; He forgets not His own.

Beside us to guide us, our God with us joining,
Ordaining, maintaining His kingdom divine;
So from the beginning the fight we were winning;
Thou, Lord, were at our side, all glory be Thine!

We all do extol Thee, Thou Leader triumphant,
And pray that Thou still our Defender will be.
Let Thy congregation escape tribulation;
Thy Name be ever praised! O Lord, make us free!"

I want to wish you, and all who gather at your table, a happy holiday. I also want to thank you for your continuing support and friendship. I count myself a lucky woman. Have a wonderful day. Blessings...Mary




Mark Gilston plays the Thanksgiving Hymn, an old Dutch tune, on the mountain dulcimer. Scholars believe the hymn was sung at the first Thanksgiving.

Pumpkin Latte

From the kitchen of One Perfect Bite...The kitchen is closed for the night. The table's set and gleaming and we are ready for tomorrow's feast. I always love this moment. The push is over and it's finally time to stand down, sure in the knowledge that all that needs be done has been attended to. Bob has set a fire and I've just made spicy pumpkin lattes. Music for the evening has not yet been decided, but I've claimed my chair and plan to enjoy this lull and watch the dancing flames. Our drink is a once-a-year affair, much like eggnog or a Tom and Jerry on Christmas Eve. The latte could be made on whim, but, for reasons still not truly clear, it has become a seasonal beverage that's mostly served between the Thanksgiving and Christmas holidays. I cheat terribly when I make ours. The espresso machine is one of the appliance that didn't move with us from the east to west coast, so I foam with the blender and use double strength coffee instead of true espresso when I make these. It works well enough. The recipe I use was first published on the blog Sweet Happy Life. It's a great recipe, but I have found that it make three servings of latte rather than the promised two. I use Irish coffee glasses and I suspect a larger cup was used by the recipe developer. I have been known to suffer from the "more" syndrome and I don't mind occasional super-sizing, so, this presents no problem for me and mine, but I want you to be aware that serving size might be a bit iffy. I like these very much. I think you will too. Here's the recipe.

Pumpkin Latte...from the kitchen of One Perfect Bite courtesy of Sweet Happy Life

Ingredients:
1 level tablespoon pumpkin puree
1 cup whole milk
1/2 tablespoon light brown sugar, packed
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg + a pinch for garnish
Scant 1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
2 cups double strength coffee
6 tablespoons half-and-half
Sugar to taste
Whipped cream

Directions:
1) Begin brewing coffee.
2) In a blender, puree milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.
3) For each serving: Pour 1/3 of pumpkin mixture into a coffee mug. Add 2 generous tablespoons of half-and-half. Heat in a microwave for 30 seconds, then add brewed coffee to within 1/2-inch of rim. Add sugar to taste, then cover with whipped cream and sprinkle with nutmeg. Yield: 3 servings.







One Year Ago Today: Coconut Bubble Bread
















Two Years Ago Today: Puff Pastry Pillows with Creamy Blue Cheese Filling

Soft Dinner Rolls

From the kitchen of One Perfect Bite... Bread, in one form or another, has always been a part of our holiday meals. I've been looking for a recipe that would allow me to make rolls from a dough that could be shaped and frozen days before the rolls were to be baked off. I envisioned the maddening aroma of just baked bread greeting guests as they walked through the door. While that's a great appetite stimulant, it's also helps boost the cook's reputation and I'm not above a dirty trick or two. Martha Stewart had a recipe for a rich and buttery pan roll that I thought would work well for my purposes. I've just completed a test run and these are just what I was looking for. The dough for these rolls can be made without special equipment. If you have a wooden spoon, you can have rolls for dinner. They are easy to make and have a soft crust that covers a buttery interior that is light and fluffy. They are a perfect addition to the holiday table and I can assure you they will be on mine this year. I hope you will give them a try. The recipe for the rolls follows and below it you can see the complete menu for our non-traditional holiday dinner. Bon Appétit!

Soft Dinner Rolls...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
1/4 cup warm water
4-1/2 teaspoons (4 packets) active dry yeast
1 1/2 cups warm whole milk
1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs, divided use
6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface

Directions:
1) Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
2) Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1-/4 hours.
3) Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen for a total of 3 to 3-1/2 hours).
4) Position racks in upper and lower third of oven. Preheat oven to 375 degrees F. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving. Yield: 30 rolls.

Thanksgiving Menu 2011







First Course: Fennel and Carrot Soup













Salad Course: Roasted Apple Salad with Bacon and Mixed Greens














Main Course: Cider Brined Pork Loin













Side Dish: Sweet Potato Home Fries

















Additional Sides: Minted Peas, Apple Stuffing and Red-Currant Cranberry Sauce
















































Dessert One: Frozen Maple-Mousse Cake with Candied Cranberries














Dessert Two: Cranberry Bread Pudding with Orange Hard Sauce

Frozen Maple-Mousse Cake with Candied Cranberries

From the kitchen of One Perfect Bite...I'm so pleased to be able to share this recipe with you. I found it while scouting for desserts that would compliment the non-traditional menu I was planning for our Thanksgiving dinner. It sounded wonderful but it seemed involved and was more work than I had intended to do. I put the recipe away, but I kept thinking about it and in a weak moment decided to give it a try. The maple flavored mousse cake was an enormous hit with my taste testers, and their praise guaranteed it a spot on the Thanksgiving menu. As a matter of fact, the Silver Fox, who I swear channels Bob Cratchit, gave it his highest and most sought accolade, "Another triumph, my dear!" That always leaves me tongue-tied and verklempt. The cake was originally developed by Kathleen Callahan for Food and Wine magazine. Her creation has a pecan crust that's topped with a frozen mousse and garnished with cranberries that simmer to tart perfection in a bath of simple syrup. The berries add wonderful color to the cake and help cut the sweetness of the frozen mousse. The cake and candied cranberries can be made up to 4 days before serving and that makes them a boon for busy cooks. While the cake is frozen, it never gets rock solid and it can be served directly from the freezer, so it's a real space saver for overcrowded holiday kitchens. Do not make the mousse with imitation syrup. If you are unable to find grade B syrup, grade A can be substituted, but the cake will be lighter in color and lack the caramel-like flavor that grade B syrup imparts. I really like this dessert, and, yes, it had my socks going up and down. I hope you will try it. Here's the recipe.

Frozen Maple-Mousse Pie with Candied Cranberries...from the kitchen of One Perfect Bite courtesy of Kathleen Callahan and Food and Wine magazine

Ingredients:
Crust
2 cups pecans (8 ounces)
3 tablespoons light brown sugar
1/8 teaspoon freshly grated nutmeg
Pinch of salt
3 tablespoons unsalted butter, softened
Mousse
1 cup pure grade B maple syrup
2 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1-1/2 cups chilled heavy cream
1 teaspoon pure vanilla extract
Candied Cranberries
8 ounces fresh cranberries (2 cups)
1-1/4 cups sugar
3/4 cup water

Directions:
1) To make crust: Preheat oven to 350 degrees F. Spread pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely. Pulse pecans, sugar, nutmeg and salt in a food processor until nuts are finely chopped. Add butter and pulse to combine. Press crumbs in an even layer into a 9-inch springform pan. Refrigerate until firm.
2) To make mousse: Bring maple syrup to in a medium saucepan. Simmer over moderate heat until slightly reduced and a candy thermometer inserted in syrup registers 235 degrees F, about 8 minutes. Watch carefully to prevent it boiling over. Meanwhile, using an electric mixer fitted with a balloon whisk, beat egg whites with cream of tartar and salt until stiff peaks form. Reduce speed to medium and drizzle hot syrup onto whites, beating until incorporated. Increase speed to high and beat meringue has cooled to room temperature, about 5 minutes. In a separate large bowl, beat heavy cream with vanilla until soft peaks form. Fold meringue mixture into whipped cream until blended. Scrape mousse into crust and spread evenly . Freeze until firm, about 24 hours.
The mousse will not freeze hard like ice cream.
3) To make candied cranberries: Put cranberries in a large heatproof bowl or into top of a double broiler. Combine sugar and water in a small saucepan and bring to a simmer, stirring to dissolve sugar. Pour syrup over cranberries and cover bowl or top of double boiler with plastic wrap. Set over a pan of simmering water and cook, undisturbed, over very low heat until syrup is rosy and cranberries are tender but not broken down, about 45 minutes. Remove bowl from saucepan and let cranberries cool completely. Refrigerate until berries are chilled.
4) To serve: Loosen sides of springform pan with a warm knife. Remove ring from pan. Cut cake into wedges and transfer to dessert plates. Spoon candied cranberries over top of each cake and serve. Yield: 12 servings.








One Year Ago Today: Quick and Creamy Pumpkin Pudding














Two Years Ago Today: Pot Roast with Carrots and Potatoes

Cider-Brined Pork Loin

From the kitchen of One Perfect Bite...Early last week, I did a test run of the recipe I developed for the cider-brined pork that I'll be serving on Thanksgiving Day. It turned out well and I thought you might like to see the results. I know that most of you firmed up your holiday menus weeks ago, but I thought you might want to keep this mildly flavored roast in mind for other occasions. It is really easy to do and I think you'll be pleased with the results. While the recipe is straightforward, some things should probably be explained. I tie the boneless pork roast into a compact cylinder to assure even cooking and add a bit of eye appeal to its final presentation. When finished, the glazed cylinder is really beautiful to look at and it is really easy to carve. To assure it browns without over cooking, I sear the meat prior to oven-roasting. I use a meat thermometer to assure the meat remains juicy and is still slightly pink when it's served. When the thermometer registers 140 degrees F, I remove the roast from the oven, tent it with foil and allow it to rest for 10 to 20 minutes before serving. The wait time is important because the roast continues to cook while tented and its juices are set into the meat rather than lost on the carving platter. I've kept the recipe deliberately simple, but, if you like, quartered apples and onions can be roasted with the meat and served with it at the table. I'm not fond of the way that looks, so I tend to view their addition as an unnecessary complication. Not so the cider reduction. It contributes greatly to the flavor of the finished dish and assures that every slice of meat is kissed briefly with intense apple flavor. The addition of cornstarch will add sheen to the cider reduction and I recommend using it. While I given a range of time for brining the roast, its flavor is enhanced if it marinates for a full 24 hours. The meat gets mushy if it soaks too much longer than that, so resist the temptation. You also want to make sure that the pork is completely submerged while soaking in the brine. This is a lovely roast and it's perfect for those occasions when you want subtle flavors. It pairs beautifully with the apple stuffing that was featured earlier this week. I do hope you'll try this. Here's the recipe.

Cider-Brined Pork Loin...from the kitchen of One Perfect Bite

Ingredients:
Brine
5 cups apple cider, divided use
1/3 cup kosher salt
1/3 cup packed dark-brown sugar
3 fresh bay leaves torn into pieces
5 whole cloves
1/2 teaspoon whole black peppercorns
Cider Reduction
2 cups apple cider
Optional: 1/2 teaspoon cornstarch dissolved in 1 teaspoon water
Meat
1 (4 pound) center-cut boneless pork loin roast
3 cloves garlic thinly sliced
1-1/2 teaspoons chopped fresh rosemary
1-1/2 teaspoons chopped fresh sage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil

Directions:
1) To make brine: In a medium saucepan, bring 2 cups cider, salt, brown sugar, bay leaves , cloves and peppercorns to a boil. Remove from heat, stir in 3 cups each water and cider and cool to room temperature.
2) Using kitchen twine, tie pork loin at 1-inch intervals to form a cylinder of uniform circumference. Place pork loin in a 2-gallon resealable plastic bag and pour in cooled cider solution. Allow meat to brine, refrigerated, for at least 8 to 24 hours.
3) Preheat conventional oven to 325 degrees F. If using a convection oven preheat to 300 degrees F.
4) To make cider reduction: Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). If using cornstarch, add and stir until reduction is glossy. Set aside.
5) Remove pork from brine. Rinse and pat dry. Cut small slits in surface of meat and insert garlic slices. Season meat with rosemary, sage, salt and black pepper. Heat olive oil in a large, heavy ovenproof skillet until oil begins to shimmer. Add pork; sear well, about 5 minutes per side, using tongs to roll meat until all surfaces are brown. Brush with cider reduction. Transfer skillet to oven and roast for 15 minutes. Brush again with cider reduction and roast for 20 minutes longer, or until pork reaches an internal temperature of 140 degrees F. Remove from oven. Remove twine and brush again with cider reduction. Tent with foil; let sit for 10 to 20 minutes minutes before slicing. Yield: 8 to 10 servings.








One Year Ago Today: Nankhatai Cookies for Diwali
















Two Years Ago Today: Portuguese-Style Turkey Soup

Minted Peas, Apple Stuffing and Red-Currant Cranberry Sauce

From the kitchen of One Perfect Bite...Our holiday menu is falling into place. The soup, salad and main courses have been decided and it's time to finalize what the other dishes will be. I chose this pea and onion combination for its unique, minty flavor and the color punch it will add to a meal whose colors are, so far, at the beige and orange end of the spectrum. I'm going to use frozen vegetables to make this dish, and because we will be feeding a large number of people, it made more sense to buy large bags of vegetables and combine them, rather than use premixed heat and eat boxes. The recipe I use can be made stovetop or in a microwave. I'll be using the microwave because all the burners have already been claimed by other dishes. I really like this combination and I hope you'll give it a try. I do have one caution to share with you. If your mint leaves are large, tear or cut them into much smaller pieces and add them to the vegetables just before serving. Here's the recipe.

Minted Peas and Pearl Onions...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon unsalted butter
2 tablespoons water
2 cups (10-oz.) frozen pearl onions
3/4 teaspoon kosher salt
4 cups frozen petite green peas
1/2 cup small fresh mint leaves

Directions:
1) Stovetop: Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes or until vegetables are tender. Do not overcook. Stir in mint. Serve immediately. Yield: 12 servings.
2) Microwave: Combine onions and peas in a large microwave container with a lid. Add 1/4 cup water. Cover and cook on High power for 3 minutes. Stir. Cover again, and cook for an additional 3 minute, or until vegetables are tender. Drain off water. Add butter and salt and let sit until butter melts. Stir in mint. Serve immediately. Yield: 12 servings.



I had not intended to serve stuffing with our meal, but the Silver Fox convinced me that its absence would be conspicuous. Rather than use the dressing I normally serve with poultry, I decided to give this savory apple version a try. I'm so glad I did that. This marries beautifully with the brined pork loin and it requires no gravy because it is so moist. If you are still looking for a stuffing recipe, you might want to give this one a try. It is really very nice. Here's how its made.

Apple, Sage and Sausage Stuffing...from the kitchen of One Perfect Bite courtesy of Whole Foods

Ingredients:
1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)
1 tablespoon vegetable oil
3/4 pound fresh mild pork or chicken sausage, bulk or removed from casings
4 Braeburn, Gala or other apples, cored and diced
3 ribs celery, thinly sliced
1 large onion, diced
2 tablespoons unsalted butter
2-1/2 cups low-sodium chicken broth
1/3 cup chopped fresh sage leaves
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper

Directions:
1) Preheat oven to 300 degrees F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.
2) Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to bread. Stir in broth, sage, salt and pepper.
3) If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350 degrees F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes. Yield: 12 to 14 servings.



This condiment is another attempt to bring vibrant color to the table. The sauce is sweet but not cloying. If you like heat, you might want to add hot pepper flakes to the ingredient list. Here's the base recipe.

Red-Currant Cranberry Sauce...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
1 bag (12 ounces) frozen cranberries
1 jar (12 ounces) red-currant jelly

Directions:
In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes. Transfer to a serving dish, and let cool.