It is that time of the year, so make your days jolly. Enjoy hors d’oeuvres with friends and family and serve with your favorite holiday beverages. Season’s Greetings!
PEARS WITH BLUE CHEESE, ARUGULA, & PROSCIUTTO
Preparation time: 15 minutes. Serves: 6-8
2 pears (Bosc, Bartlett, etc), each cored and cut into 8 wedges
1 fresh lemon, squeezed
16 leaves of arugula
6oz crumbed blue cheese
6oz thinly sliced prosciutto, cut in half lengthwise
In a small bowl, toss the pears in the lemon juice. Layer a slice of pear, heaped tsp blue cheese, and an arugula leaf on a piece of prosciutto and roll up. Arrange attractively on a dish and serve.
APPLES AND CARAMELIZED ONION TARTS
Prep. time: 20 minutes. Cooking time: 45 minutes. Makes: 2 tarts
3 tbsp olive oil
2 medium onions, thinly sliced
2 apples (Gala, Braeburn, etc), thinly sliced
1/2 cup creme fraiche or sour cream
½ tsp Kosher salt
½ tsp freshly ground black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, salt, and pepper and cook until just tender, about 2 more minutes. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border; top with the onion mixture and bake until the pastry is crisp and browned, about 30 minutes. Cut into pieces before serving; serve warm.
BAKED CAMEMBERT WITH SUNDRIED TOMATOES
Prep. time: 10 minutes. Cooking time: 10 minutes. Serves: 8
1 (8 oz) round of Camembert (as sold in a wooden box)
½ cup sun-dried tomatoes (packed in oil), drained and sliced
1tsp dried oregano
1 tbsp chopped garlic (packed in oil) drained
1 tbsp olive oil
Crackers or toasted rounds for serving
Heat oven to 350º F. Remove the Camembert from its paper or plastic wrapping, return it to the wooden box (discard the lid) and place on a baking sheet. Mix together the sun-dried tomatoes, garlic, and oregano; spread over cheese. Drizzle with the oil and bake until soft, about 10 minutes. Or microwave a minute or two. Serve immediately.
BACON-WRAPPED PORK LOIN WITH CHERRIES
Preparation time: 15 minutes. Cooking time: 1 hour. Serves: 6
1 (2 lb) boneless pork loin
3/4 tsp ground allspice
Fresh ground black pepper
3/4 cup dried cherries, chopped
3/4 cup fresh flat-leaf parsley, chopped
1 tbsp whole-grain mustard
8 slices bacon
2 tbsp currant jelly
2 tsp red wine vinegar
Heat oven to 450°F. Season the pork with the allspice and pepper; place in a baking dish. In a bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 10 minutes. Turn oven to 350ºF and continue cooking for about 25 minutes. In a small bowl, combine the jelly and vinegar, then brush over the bacon and continue roasting for about 10 more minutes, until a thermometer registers 150°F.
Remove meat from oven and let rest at least 10 minutes before slicing and serving. Serve with Baked Sweet Potatoes and your favorite green vegetable.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK