Southern Living’s All-Time Favorites has a wonderful Peppercorn Pork Roast recipe for you. This can work for a small party or Christmas dinner.
From Charleston Receipts, Mrs. DeSaussure’s Chicken Country Captain is sure to please those with discriminating tastes. This recipe calls for almonds, currants and vegetables and is served with the sauce poured over a bed of rice and the chicken occupying top position.
This recipe for Lobster and Shrimp Jambalaya calls for smoked ham as well as a couple of bottles of clam juice. You serve the dish with buttered, seasoned Cuban bread. We thank the Florida Federation of Garden Clubs for their wonderful book titled Paths of Sunshine.
Potato Latkas from Dave Kronenberg at Northside Baptist Church will be a wonderful Hannukah or Christmas treat. Our contributor says he can’t imagine Hanukkah without fried potato pancakes (latkas in Yiddish and livivot in Hebrew) and continues, “We eat latkas on Hanukkah to remind us of the oil which miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. But latkas are so tasty that they can be eaten the other days of the year, too.”
Giada de Laurentiis, the TV personality, perfected a recipe for Peanut Butter Espresso Brownies. She says, “This recipe amps up boxed brownie mix into a sophisticated treat with layers of flavor… and you can start it and get it in the oven within 5 minutes. Win win!”
PEPPERCORN PORK ROAST
Recipe from
Southern Living All-Time Favorites
2 tablespoons olive oil
1 (4-1/2 pound) rolled boneless pork loin roast
1. Heat oil in a heavy skillet over medium-high heat. Add roast; brown on all sides. Place roast in a roasting pan, and cool slightly.
1 tablespoon mustard seeds
3 tablespoons cracked black peppercorns or multicolored peppercorns
2. Combine mustard seeds and peppercorns in a heavy-duty, zip-top plastic freezer bag; seal. Crush spices with a meat mallet or rolling pin.
2 tablespoons all-purpose flour
1 tablespoon dry mustard
2 teaspoons dried thyme
1 teaspoon brown sugar
1/4 cup butter, softened
2 tablespoons Dijon mustard
3. Combine crushed spices, 2 tablespoons flour, and next 3 ingredients; stir in 1/4 cup softened butter and 2 tablespoons Dijon mustard. Spread mixture on top and sides of roast. 4. Bake at 475 degrees for 20 minutes; reduce heat to 325 degrees. Loosely cover with aluminum foil; bake 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Remove roast from pan, reserving 2 tablespoons drippings; keep roast warm.
2 tablespoons reserved drippings
1 tablespoon all-purpose flour
1-1/2 cups apple cider, divided
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
5. Combine reserved drippings, 1 tablespoon flour, 2 tablespoons of the apple cider, 1 tablespoon cider vinegar, and 1 teaspoon Dijon mustard. Set aside this flour mixture for step 7.
3 tablespoons apple brandy
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6. Bring remaining apple cider to a boil in a saucepan over medium-high heat; boil 8 minutes or until reduced to (almost half) 3/4 cup. Stir in brandy; boil 1 minute. 7. Whisk in flour mixture, salt, and pepper; cook over medium-high heat until thickened. Serve with roast. Makes 10 servings.
MRS. E. H. DeSAUSSURE’S
(ELEANOR CHARLTON)
CHICKEN COUNTRY CAPTAIN
Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
1 bunch parsley (chopped)
4 green peppers (chopped)
2 large onions (chopped)
Cooking oil
1 (No. 2-1/2) can tomatoes (3-1/2 cups)
1 teaspoon mace
2 teaspoons curry powder
Salt and pepper to taste
1 clove garlic (chopped)
2 fryers, cut in pieces
Paprika and flour
1/2 box currants
Cooked rice
1/2 pound blanched almonds
Fry parsley, green peppers and onions in cooking oil slowly for 15 minutes. Put this mixture in roaster and add tomatoes, spices, salt and pepper. Simmer 15 minutes, then add garlic. Dredge chicken in a mixture of flour, salt, pepper and paprika. Fry till brown. Lay chicken in the sauce and simmer at 275 degrees in a covered roaster for 1-1/2 to 2 hours. Add currants a half-hour before serving. Arrange rice on a large platter, pour sauce over this and place pieces of chicken on top. Sprinkle toasted almonds on chicken. Serves 8.
LOBSTER AND SHRIMP JAMBALAYA
Recipe from Florida Federation
of Garden Clubs Inc.,
Paths of Sunshine
1 cup onion, chopped
1 clove garlic, chopped
1 green pepper, chopped
Margarine or butter
2 cups (approximately 1 pound), cooked smoked ham
1 (29-ounce) can tomatoes
2 (7-ounce) bottles clam juice
1 (10-ounce) package yellow Spanish rice
2 tablespoons Worcestershire sauce
1 tablespoon salt
2-1/4 cups water
1 Maine lobster tail, cut into pieces
2 pounds large shrimp, cooked and cleaned
Saute onions, garlic and pepper in butter. Put all ingredients except shrimp and cooked cut-up lobster tail together in large baking dish. Cover. Bake in pre-heated 400 degree oven for 1 hour, stirring occasionally. When baked, add shrimp and lobster that have been brought to room temperature. Heat slightly in oven for 2 to 3 minutes. Serve with buttered, seasoned Cuban bread. Makes 6 to 8 servings.
NORTHSIDE BAPTIST CHURCH’S
DAVE KRONENBERG’S
POTATO LATKAS
4 large potatoes
1 medium onion
1 large egg
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
vegetable oil (for frying)
Grate potatoes and onion. Transfer to colander and squeeze mixture to press out as much liquid as possible. In a large bowl, mix egg, salt, pepper, flour and baking powder. Add potatoes and onions, and mix well. Heat oil in a deep, heavy skillet. Drop about 2 tablespoons of potato mixture into the pan for each pancake. Flatten with back of spoon so each pancake is about 2-1/2 to 3 inches in diameter. Fry over medium heat for about 4 to 5 minutes on each side or until golden brown and crisp. Turn carefully with two spatulas so oil does not splatter. Drain on paper towels (or brown paper bags are better). Before frying each new batch, stir potato mixture. If all oil is absorbed, add a little more to the pan. Serve hot with applesauce or sour cream or sugar.
GIADA DE LAURENTIS’
PEANUT BUTTER
ESPRESSO BROWNIES
Recipe from giadzy.com/recipes
INGREDIENTS:
Nonstick vegetable oil spray
1/3 cup vegetable oil
1 large egg
2 tablespoons espresso powder
One 17.6-ounce box brownie mix such as Duncan Hines
3/4 cup peanut butter chips
1/4 teaspoon coarse flake salt
INSTRUCTIONS:
Preheat oven to 350 degrees F
Spray an 8-by-8-inch baking pan with nonstick spray. In a large bowl, whisk together 1/3 cup water and the oil, egg and espresso powder. Add the brownie mix and stir until well blended. Stir in the peanut butter chips. Transfer the batter to the prepared baking pan. Sprinkle the salt evenly over the top. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes.
Cool completely before cutting into squares. Arrange the brownies on a platter and serve.
