Frosty Eggnog Punch

Made with thick, rich Hildebrand Farms Dairy eggnog, this holiday punch makes gatherings even more festive and fun.  The adults in the group may appreciate the addition of a little brandy or bourbon! 

3 - 4 quarts Hildebrand Farms Dairy eggnog, chilled very well
1 gal premium vanilla ice cream, slightly softened
1 quart half and half
1 tsp. pure vanilla extract or substitute your favorite brandy or bourbon
1 tsp. nutmeg (freshly grated is best)
cinnamon for garnish
2 cups whipped cream

Pour eggnog into punch bowl; the amount needed will vary on the size of the punch bowl.  Pour in half and half, a small amount at a time, taking care not to add too much, making eggnog too thin in consistency.  Using a small ice cream scoop or cookie dough scoop, scoop out balls of ice cream and place into eggnog mixture.  Add vanilla, brandy or bourbon, to taste. To finish, add dollops of whipped cream on top, then sprinkle with nutmeg and cinnamon. Serve at once!

Now You're Cookin',
Chef Alli

Cherry Coffeecake

Cake

1 box yellow cake mix, divided use

2 eggs, beaten

2/3 cup warm water

1 cup all-purpose flour combined with 2 pkgs. (5 tsp.) instant dry yeast

21 oz. can cherry pie filling

4Tbs. butter, melted

2 Tbs. sliced toasted almonds

Combine 1 ½ cups cake mix with eggs, water, yeast, and flour; beat on low speed for 1 minute.  Spread mixture into the bottom of a 9 x 13 greased baking dish; top with pie filling.  In a small bowl, combine remaining cake mix with melted butter and almonds to create a crumbly mixture; drop in bundles on top of cherry pie filling.  Bake at 350 degrees F. for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  (If using a glass 9 x 13, bake at 325 degrees F).  Drizzle warm cake with glaze (recipe below) and serve. 

Glaze

1 cup powdered sugar

1 Tbs. water

1 Tbs. corn syrup

1/8 tsp. almond extract

Pinch of kosher salt 

Now You're Cookin',

Chef Alli

Pork Tenderloin with Goat Cheese-Stuffed Dates and Raspberry Chipotle Sauce

As Seen on WIBW 13 News This Morning, Dec. 13, 2012
Chef Alli's PORKTASTIC Holiday Giveaway Sweepstakes Segment

Recipe from www.PorkBeInspired.com

Prep Time: 15 minutes prep, Cook Time: 45 minutes cook

3 oz (about 1/3 cup) rindless goat cheese, at room temperature
16 pitted dates, split lengthwise (but not cut in half)
2 1-pound pork tenderloin, rinsed and patted dry, silverskin and fat trimmed
1 tablespoon olive oil
3 tablespoons mesquite seasoning

Sauce: 
1 tablespoon olive oil
1/4 cup shallots, finely chopped
3/4 cup tawny port
1 cup raspberry chipotle sauce

Cooking Directions:

Tenderloin:
Preheat the oven to 350 degree F. Place goat cheese in a sandwich bag, press into the corner and snip off the end to make a piping bag. Pipe cheese into the dates. Cut each tenderloin lengthwise, almost, but not quite through. Stuff each tenderloin with filled dates and secure with crosswise loops of butcher’s twine. Brush tenderloins with the oil and season evenly with sweet mesquite seasoning.

Bake 15 minutes. Flip tenderloins and continue baking until an instant-read thermometer inserted in the center registers 145 degree F, about 20 to 30 minutes more. Remove from heat and let rest for 10 minutes.

Sauce:

While the tenderloins are roasting, heat oil in a medium saucepan over medium heat. Add shallots and cook until golden, about 3 minutes. Add port and bring to a boil. Boil until the liquid is syrupy, about 5 minutes. Add raspberry chipotle sauce and bring to a boil. Remove from heat and keep warm.

To Serve:

Remove butcher’s twine and carve each tenderloin crosswise into 1/2-inch-thick slices. Spoon equal amounts of the sauce onto 6 dinner plates, divide pork evenly, and serve.

Serves 6

Captain Rodney's Cheese Bake

This recipe was given to me by Jeris Anderson last week, as she was shopping at Hy-Vee.  It is said to be "The Top Tailgating Recipe of the South" and my family loved it! During the Lenten Season, Jeris substitutes cooked shrimp for the bacon. Captain Rodney's Sweet and Spicy Pepper Glaze is located on the top shelf at Hy-Vee Topeka, in the aisle with BBQ and specialty sauces. Other Captain Rodney's recipes and products are available at www.CaptainRodneys.com. 

Captain Rodney's Cheese Bake
1/2 cup mayonnaise
8 oz. cream cheese, softened
2 cups shredded cheddar cheese
2 scallions, chopped
6 Ritz crackers, crushed
8 slices bacon, cooked and crumbled
1/2 cup any Captain Rodney's Glaze (I used the Sweet and Spicy Pepper Glaze)

Mix mayo, cream cheese, cheddar and scallions together and place into a greased casserole dish.  Top with the crackers and bake, uncovered, in preheated 350 degree F. oven for 15-20 minutes, or until hot throughout.  Top with bacon and glaze.  Serve with crackers. 

Now You're Cookin',
Chef Alli

P.S.  Happy 2013!

Coconut-Crusted Pork Tenderloin Lollipops

Recipe from www.PorkBeInspired.com

Prep Time: 15 minutes prep, Cook Time: 25 minutes cook

1 pork tenderloin, (about 1 pound)
1 cup sweetened coconut, shredded
1/4 cup honey
1/4 cup Apricot jam
1 tablespoon fresh ginger root, grated
2 cloves garlic, peeled
1 tablespoon olive oil
salt
ground black pepper
12  6-inch wooden skewers

Heat oven to 350 degrees F. Spread coconut on baking sheet. Place in heated oven and bake for 6-8 minutes or until lightly toasted, stirring halfway through baking.

Meanwhile, place honey, jam, ginger and garlic in blender container. Cover and blend until well mixed.

Rub tenderloin with oil; season with salt and pepper. Prepare a medium-hot fire in covered grill. Grill tenderloin, over direct heat for 5 minutes or just until entire surface is brown, turning occasionally. Adjust grill to indirect heat; generously brush entire tenderloin with honey-apricot mixture. Cover and grill over indirect heat for 20 minutes or until internal temperature reaches 145 degrees F., brushing generously with additional honey-apricot mixture halfway through grilling. Transfer pork to cutting board. Loosely cover with foil; let rest for 10 minutes.

Brush tenderloin again with honey-apricot mixture. Coat tenderloin in coconut, firmly pressing coconut on pork. Skewer with lollipop sticks or bamboo skewers, from the top straight through to the bottom, at 1/2-inch intervals. Slice between sticks into lollipop-shaped pieces. Pat edges of “lollipops” with remaining coconut, if necessary.

Makes 6 appetizer servings.  

Recipe courtesy of Bob Blumer, The Surreal Gourmet

Nutrition:   Calories: 251 calories, Protein: 17 grams, Fat: 9 grams, Sodium: 180 milligrams    cholesterol: 50 milligrams   Saturated Fat: 6 grams, Carbohydrates: 28 grams

Happy New Year!

Now You're Cookin',

Chef Alli

Honey and Sage Rack of Roast Pork

As Seen on WIBW 13 News This Morning, Thursday, December 20, 2012

 

Recipe from PorkBeInspired.com

Prep Time: 20 minutes prep, Cook Time: 1 hour, 30 minutes cook

2 8-rib pork loin racks, center cut, chine bone off (Frenched)
salt and pepper, to taste
1/2 cup honey
2 tablespoons fresh sage, snipped

 

 

Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching. Roast at 350 degrees F. for 1 to 1 1/2 hours (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. Stir together honey and sage. Brush honey mixture onto roast after removing from oven. 

Serves 16

Note: For serving, two roasts can be positioned with bones interlaced as in photo.

Nutrition:

Calories: 230 calories
Protein: 31 grams
Fat: 7 grams
Sodium: 95 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 3 grams
Carbohydrates: 9 grams
Fiber: 0 gram

 

Now You're Cookin',

Chef Alli

 

 

White Trash Party Mix

3 cups toasted oat cereal

3 cups toasted rice squares cereal

3 cups toasted corn squares cereal

3  cups popcorn

16 oz. M & M’s peanut butter candy 

2 cups salted peanuts

2 cups pretzel sticks or small pretzels

2 – 11 oz. pkgs. Ghirardelli white chocolate chips (may substitute Almond bark)

In a very large bowl, combine cereals, candy, nuts and pretzels.  Meanwhile melt white chocolate in the microwave at 30 second intervals, stirring each time, until chocolate is slowly melted, taking care not to burn chocolate.  Pour melted chocolate over mixed ingredients in bowl and gently toss to coat everything.  Spread out over large parchment or foil sheets to let this mixture set up, then break into mouth-size pieces.  Store in zip lock bags or sealed containers. 

Now You’re Cookin’,

Chef Alli

Autumn Sangria

The amount of ginger ale you use is up to you, depending on how strong you want the drinks.  I generally buy six pack cans or bottles and use as needed, so any leftover will store without going flat.

1 cup sugar

1 cup water
½ vanilla bean
2 whole star anise
½ teaspoon whole cloves
2 cinnamon sticks
2 (7-ounce) packages mixed dried fruit
2 (750 ml) bottles red wine
Ginger ale

In a medium saucepan, bring the sugar and the water to a boil.  Stir until the sugar is dissolved.  Remove from the heat, drop in the vanilla bean, star anise, cloves and cinnamon sticks.  Cover and leave to infuse and cool.  When cool, pour the syrup and the spices into a jar, cover tightly and refrigerate until ready to use.  The spiced syrup will keep for a week.

The night before you want to serve your sangria, put the dried fruit into a large pitcher and pour over the wine.  Cover the pitcher with plastic wrap and refrigerate.

Up to four hours before serving the sangria, strain the spices from the syrup and stir the spiced syrup into the fruit and wine. 

Serve over lots of ice in tall glasses, topped with ginger ale.  I’d say about 2/3 sangria mixture to 1/3 ginger ale.  You can add ginger ale to the pitcher, but if it is not large enough, mix the drinks in glasses as you serve.  Drop a few pieces of the dried fruit in each glass to garnish.

Easily serves 12, but will stretch to serve more

Now You're Cookin',

Chef Alli

Crown Roast of Pork: Tips for Choosing and Roasting

Crown Roast of Pork is truly one of the most magnificent of all holiday entrees, an absolute show-stopper for your family dinner.  Not only is it elegant, it's EASY to prepare and serve as long as you've got a little savvy know-how:

Choosing and Roasting a Crown Roast of Pork (CROP):

1.  Place your Order Ahead of Time for This Specialty Roast.
Make a visit to your butcher and specifically tell him that you want a CROP created from two complete rib racks, chine bones removed, bones 1 through 8 of each rack frenched, then both racks tied together to form a perfect, round crown.  You will then have 16 ribs, enabling you to serve 16 guests a beautiful piece of pork loin.

2.  Lose the Chill and Don't Forget the Beauty Rest.
When you are ready to prepare your CROP, be sure to remove it from refrigeration about an hour ahead of when you want it to go into the oven.  A full CROP typically weighs about 12 lbs., so it's a BIG hunk of meat.  Letting it set for that hour or so will allow the meat to lose it's chill and this beauty rest ensures that your CROP will cook not only a little quicker, but much more evenly as well. 

3.  Find a Seasoning Assistant.
When seasoning your CROP, it works best if you've got an extra set of hands available to help you with this process.  Place the crown on it's side on a large sheet of foil.  As one person holds and turns the roast, the other can work to get the seasonings down into all the crooks and crannies of the CROP to ensure even application and flavor. 

4.  Roast like a Pro.
Position the oven rack into the lower third of the oven, leaving about 2-3 inches of headspace between the CROP and the broiler element.  I like to crank my oven up to about 450 degrees F., place my CROP onto the rack and then turn my oven back down to 350 degrees - this really gets things cookin'!

5.  Use that Instant-Read Meat Thermometer!
After about 2 hours into the roasting process, begin taking the internal temperature of the CROP, checking in several places to be sure the meat is up to temperature throughout.  Insert the probe of the instant-read thermometer into the eye of the meat between the bones at the interior, checking for an internal temperature of 145 degrees F.  (about 18 minutes per lb.)  When this area registers 145 degrees F, continue to roast the CROP an additional 20-25 minutes longer, then remove from the oven.

6.  CROP Carving
After removing the CROP from the oven, use two large spatulas to transfer to a large cutting board; tent CROP with foil and give an additional 20 minutes beauty rest. To carve, clip and discard the kitchen twin that holds the CROP in the crown shape, then slice down between the bones.  Serve with a drizzle of sauce over the top along side your favorite holiday side dishes. 

See?  It's easy and elegant - just like I promised!

Here's the recipe jlink for the Italian-Herbed Crown Roast of Pork that I presented on WIBW 13 News This Morning today:
http://chefallis.blogspot.com/2012/11/italian-herbed-crown-roast-of-pork.html

Now You're Cookin',
Chef Alli

Italian-Herbed Crown Roast of Pork

As seen on WIBW 13 News This Morning, Wednesday, Nov. 14, 2012

Italian-Herbed Crown Roast of Pork
(Recipe for Chef Alli's Cranberry Walnut Dressing Follows Below)

Recipe from PorkBeInspired.com

Prep Time: 10 minutes prep, Cook Time: 2 hours, 45 minutes cook

Ingredients:

Italian-Herbed Crown Roast and Pan Sauce:

1 16-rib pork rib crown roast, (about 8 pounds)
2 tablespoons dried Italian herb blend
Salt and pepper , to taste
3 cups chicken broth
1 cup dry red wine, preferably Italian
4 tablespoons unsalted butter, cut into 4 to 6 pieces
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

Cooking Directions:

Preheat oven to 350 degrees F.

Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).

Transfer pork to a cutting board and let rest 20 minutes.

Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.

Slice the roast. Serve with the pan sauce on the side.

Yield: 16 servings

Nutrition per serving (Serving is 1 rib/chop and pan sauce)

Serving Suggestions:

Feel free to change up the pan sauce by using white wine instead of red. You can also swap the Italian herbs for your favorite dried herb blend.
Serve with Sausage and Parmesan Dressing.

Nutrition:Calories: 370 calories
Protein: 61 grams
Fat: 15 grams Sodium: 320 milligrams
Cholesterol: 125 milligrams
Saturated Fat: 5 grams
Carbohydrates: 3 grams

Chef Alli’s Cranberry Walnut Dressing

½ cup unsalted butter

1 Tbs. dried parsley
¾ tsp. dried thyme
1/2 tsp. dried sage
1 large yellow onion, chopped
1 cup chopped celery
½ cup golden raisins
½ cup dried cranberries
½ cup chopped walnuts, toasted
1 lb. cubed bread or cornbread, dried or toasted
½ tsp. black pepper
1 tsp. kosher salt
3 cups strong chicken broth, divided use

In a large sauté pan over medium low heat, bloom spices for a few seconds, just until fragrant.  Add butter to saute pan and melt, stirring to incorporate with spices; add onions and celery and cook until tender, approx. 8-10 minutes.  Stir in raisins, cranberries, walnuts, and bread cubes; season with salt and pepper, to taste. Place dressing into greased baking dish; pour 2 cups broth over all and toss to incorporate. Bake, covered, at 350 degrees for 25-30 minutes, adding more chicken broth during baking time if needed. Remove cover during last 10 minutes of baking time.

Now You're Cookin',

Chef Alli

Building Beautiful Holiday Cheeseboards!

As featured in the Topeka Capital Journal, December 22, 2010

A gorgeous cheese display makes a beautiful centerpiece for the holiday parties. Back it up with simple appetizers prepared ahead of time. If you are hosting a holiday open house, keep it effortless by limiting your bar to just wine and beer. Assorted bottled beers on ice and wine in carafes are easily accessed by guests who can pour for themselves.

•Yes, the platter matters! Choosing a simple background as the base for your cheese platter will optimize the presentation of each cheese. I like to use a basic white platter or even better, a very large natural wood cutting board. Natural stone or ceramic tiles also work very well as cheese trays.

• Showcase with style - build your cheese board atop a beautiful holiday runner or cloth to protect your tabletop. Use overturned glasses to vary the height of your cheese board. Hide the glasses behind Christmas greenery, flowers or clusters of grapes and dried fruits.

• Choose a combination of cheeses that offer a nice variety for your guests: sharp cheddars, goat cheeses, bleus, etc. Sometimes it’s nice to place the tips of the wedges toward the center of the cheese board, taking care not to place them too close together. Add whole fruits, such as nicely ripened pears or apples that can be sliced just before your guests arrive.

• Cheeses can be labeled, but often hosts opt not to since unidentified cheeses do make for good conversation starters!

• Most cheese should be served at room temperature to allow the flavors and textures to really come alive on your palate. Remove cheese from refrigeration 30-60 minutes before you set your cheese board out for guests.

• Allow your guests to serve themselves from your cheese board – there is no need to pre-cut or slice the cheese ahead of time.

• Back up your cheeses with baguette slices and crackers along with an assortment of nuts. It is also nice to offer at least one chutney as well. This is delicious as a topping for any soft cheeses that are spread over the baguette slices or crackers.

• Plan ahead by knowing how much cheese you will need for your guests. Most party planners advise providing 2 oz. of cheese for each guest as a tasting, 3 oz. for each if serving as appetizers or 4 oz. for each if your cheeses are the main-stay of your party.

Happy Holidays!
Now You're Cookin',
Chef Alli

Brown Gravy

This year won't be an ideal Mother's Day for my Mom. Though her children love her more than we could possibly express, she has a broken heart that we cannot fix. She is watching the love of her life go through the final stages of cancer. I know without asking that my Mom is privately wondering how many more days she has in my Dad's company. Though she rarely shows it, I know that she is quietly grieving because her husband of 49 years lies in a hospital bed that we have set up in her guest room. I also know that she is coming to grips with the fact that life as she knows it will never be the same - we simply can't go back.

Mom bravely sets her saddness aside as she cares for my Dad. No matter how grueling it is as his constant caregiver, she shows him a cheerful smile at all times and offers encouraging words to comfort him, though Dad can barely hear her due to acute hearing loss in these last days. For some reason, it makes me profoundly happy to see that she still tries to get him to eat, not much at this point, just simple things that might bring him comfort. They still share a cup of coffee each morning in his room, though Dad's is served spoon-style, sip by sip.



Today I found a lone saucepan sitting on Mom's stove top and I asked what it contained. "It's gravy, silly." she said. "Your Dad wanted mashed potatoes and gravy today." I smiled. The brown gravy in that saucepan became the most precious thing in the world to me at that moment. Good food is such a wonderful source of comfort, no matter the situation; it helps us make our way over life's inevitable rough spots. And sometimes when we can't communicate as effectively as we'd like, for whatever reason, food helps us nurture the connections we are in fear of losing; it becomes the voice to our grief, allowing us to care for those we love most. Food becomes our universal language of love.



As you spend time with Mom this Mother's Day, remember not only to cherish your time together but to appreciate her for all she brings into your life. Abraham Lincoln's quote "All that I am or hope to be, I owe to my Mother." rings true for me as well. Without you, Mom, I wouldn't be the woman I am today. Your servant's heart is my inspiration and your brown gravy a precious gift. Thanks, Mom.


Note: I wrote this article last year for TMI magazine. Since that time, we have nearly made it through one year of "firsts" without my Dad. He passed away on May 21, 2009 and I know there has barely been a moment that Mom hasn't thought of him. She is still grieving deeply, but takes each day as a new one and is bravely moving forward in this journey without Dad. I am always happy that she is quick to offer us homemade cookies or a new dessert she's just baked when we visit. She finds comfort in baking for us and it's a love language my family treasures at Grandma's house.