Apple and Spice Marinade for Pork Tenderloin
3 pork tenderloins (about 1300 grams)
about 2 cups apple juice
about 3/4 cup amber lager
about 1/2 cup apple vinegar
juice of one lemon
Tabasco sauce, to taste
about 8 whole cloves
2 whole bay leaves or about 3/4 teaspoon ground bay leaves
1/2 tablespoon whole cardamom seeds
1/2 teaspoon fennel seeds, crushed
4 cloves garlic, crushed and quartered
2 Mandarins, sliced laterally
about 1 1/2 tablespoons honey
- Combine all ingredients except pork in a large bowl.
- Pour half the marinade into an airtight, sealable plastic container. Lay in the pork and then pour in the remaining marinade. Make sure the Mandarin slices, cloves, and cardamom seeds are evenly distributed throughout the container.
- Refrigerate for up to four hours, then pat pork dry and sear, broil, or grill until done.
Almond Joy Eggnog
5 large eggs
about 3/4 cup powdered sugar
2 cups heavy cream
2 cups milk
about 1/2 tablespoon vanilla extract
about 1 teaspoon nutmeg
1/2 cup Bourbon whiskey
3/4 cup coconut rum
3/4 cup Amaretto
- Beat eggs until frothy and homogenous.
- With a blender or hand mixer, beat powdered sugar into eggs a small amount at a time until mixture is smooth and solid pale yellow.
- Combine egg mixture with cream, milk, vanilla, and nutmeg in a large pitcher.
- Stir in liquor and refrigerate. Serve cold topped with freshly grated nutmeg.
2 bottles dry red table wine
2 Mandarins, halved
2 cinnamon sticks
about 10 whole cloves
1 tablespoon whole cardamom seeds
1 tablespoon prune extract (substitute molasses)
2 tablespoons honey
about 2 ounces gin
about 3/4 cup Cointreau
- In a large, deep, dry pot, heat spices over low heat until they begin to smoke and release their aromas.
- Remove from heat and add gin, followed by honey and prune extract. Stir until homogeneous.
- Pour in both bottles of wine and add Mandarins. Stir well, raise heat to medium-low and heat to a gentle simmer. Do not boil.
- Simmer for about 20-30 minutes; taste to make sure the spices have been incorporated into the wine.
- Add Cointreau and serve hot.
Sour Apple and Dill Dip for Crudités
about 1 1/2 cup sour cream
2 tablespoons mayonnaise
juice of 1 lemon
1 golden delicious apple, peeled, cored, and finely chopped
about 1/8 cup apple cider vinegar
about 1/8 cup apple vinegar
about 1/2 cup water
2 tablespoons honey
about 1/2 tablespoon dill
white pepper, to taste
3 scallions, chopped
- In a small saucepan, heat chopped apple along with vinegar, water, honey, and juice of half the lemon. Cook until the liquid is gone and apples are slightly soft, but not mushy. Remove from heat and allow to cool.
- In a medium bowl, mix remaining lemon juice and mayonnaise.
- Stir cooled apple mixture into the mayonnaise.
- Add sour cream and mix well.
- Stir in white pepper, dill, and scallions and serve with raw vegetables.