St. Nick’s Knacks

December 5, 2009

Mixed greens with cranberries and walnuts

Vinaigrette

1 cup olive oil

½ cup vegetable oil

6 T. pure maple syrup

¼ cup balsamic vinegar

1 ½ cloves garlic, finely chopped

Salt and freshly ground pepper

Salad

1 head green leaf lettuce, torn into bite size pieces

1 head red leaf lettuce, torn into bite size pieces

4 cups mesclun ( arugula, chervil, máche, mizuna, tat-soi)

½ cup dried cranberries

½ cup walnuts, toasted and chopped

In a container with a lid, stir together olive oil and vegetable oil. Add maple syrup and vinegar, Shake well. Stir in parsley and garlic. Season with salt and pepper,

In a large bowl, toss together lettuce and the vinaigrette. Stir in cranberries and walnuts. Makes 8 servings.

Recipe from Addison County’s finest Vermont Recipes edited by Kimberly Werner

Pork tenderloin with blackberry sauce

2 (1 lb.) pork tenderloins

1 t. salt

1 t. coarsely ground black pepper

1 t. coarsely ground whole allspice

¼ cup butter, divided

½ cup shallots (about 3 large)

2/3 cup dry white wine

3 T. seedless blackberry fruit spread

Garnishes: fresh blackberries and fresh thyme sprigs

Sprinkle pork evenly with salt, black pepper, and allspice. Cover and chill for 30 minutes.

If not grilling, in a tablespoon of olive oil, brown pork tenderloins evenly over medium high heat. Bake (or grill) pork tenderloin at 350˚ 20 minutes a pound, or until a meat thermometer registers 160˚. Remove from heat and let stand 10 minutes.

Melt 2 tablespoons butter in a small saucepan over medium high heat while pork stands. Add shallots and sauté 5 minutes or until tender. Add wine; cook 13 minutes or until liquid is reduced by half. Reduce heat to low; whisk in fruit spread and remaining 2 tablespoons butter.

Cook 2 minutes or until slightly thickened.

Cut pork into ¼ inch slices. Drizzle blackberry sauce over pork. Garnish with blackberries.

Prep: 15 minutes

Chill: 30 minutes

Grill or bake: 20 minutes

Stand 10 minutes

Cook: 30 minutes

Serves 6

Recipe from Southern Living magazine

Wild rice casserole

1c. Minnesota wild rice, rinsed      1 ½ c. diced onion (optional)

1c. grated mild cheddar cheese      ½ c. olive oil

1c. sliced ripe olives        3 gloves garlic, chopped

1 (14 ½ oz. can diced tomatoes with juice)  1t. salt

1c. fresh, sliced mushrooms      1 ½ t. cumin

             ½ t. freshly ground black pepper

             ½ c. hot water  

Soak the rinsed rice over night. Mix all ingredients together, except hot water. Pour into greased 2-quart casserole, refrigerate until ready to bake. Before baking, stir in hot water. Cover with foil and bake at 350 for 1 ½ hours. Add a bit more water if dry. Serves 8.

From a family recipe of Patti Graham

Coconut cake

Cake

2 sticks butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self rising flour

½ c. coconut milk

½ c. buttermilk

Preheat oven to 350˚. Grease 3 9 inch cake pans, line with parchment paper, grease and flour.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk and buttermilk, alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans.

Level batter in each pan by holding pan 3-4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25- 35 minutes or until done. Cool in pans 10 minutes. Invert cakes onto cooling racks and remove pans.

Frosting

1 ½ cups sugar

¼ teaspoon cream of tarter

1/8 teaspoon salt

1/3 cup water

2 eggs whites

1 ½ teaspoons vanilla

2-3 cups coconut

Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for one minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan, Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the layers. Frost the sides and top of cake. Sprinkle sides and top of cake with coconut. Garnish with artificial holly, if desired.

Prep: 45 minutes

Inactive prep: 10 minutes

Cook time: 1 hour

Servings: 10-15

Recipe adapted from Paula Dean