Enter your search criteria in the boxes below:
Bourbon Glazed Pork Tenderloin With Grilled Peaches
In a small bowl, combine paprika, cinnamon, and salt; set aside.
Rub tenderloins with olive oil and sprinkle with spice rub.
Preheat grill to medium-high heat.
Grill pork, turning as needed, until lightly charred and meat thermometer inserted in thickest part registers 135 degrees (approx. 9 minutes).
When pork is grilling, place peach quarters on grill for approx. 2 minutes per side, until lightly charred.
During the last few minutes of grilling, brush pork with peach glaze to finish.
Allow pork to rest 5–10 minutes before slicing. Serve with grilled peaches.
Preheat oven to 375 degrees.
Grease or spray an 8x8-inch baking pan with non-stick cooking spray. Through a fine-meshed strainer, sift flour, sugar, cocoa powder, baking powder, and salt into a mixing bowl.
Combine milk, melted butter, and vanilla.
Pour liquid ingredients over dry ingredients, and stir gently with a spatula, until no more dry flour is visible.
Scrape batter into the pan and smooth the top.
In a small bowl, combine white sugar, brown sugar, and cocoa powder.
Pour over cake batter and shake pan, to evenly distribute the sugars.
Pour the cold water over the sugars, do not stir.
Place pan in oven immediately and bake for 40–45 minutes.
As it bakes, the cake will rise to the top while the pudding forms beneath.
The cake is finished baking when the edges of the cake turn dark brown and crispy, and when the top of the cake is shiny and dry to the touch.
Allow to cool for at least 15 minutes before serving.
Mix 1 cup water and salt to make salt brine. Soak fish pieces in brine for 24 hours.
Drain fish and soak for an additional 24 hours in vinegar.
Combine sugar, pickling spice (in spice bag), vinegar, remaining 1-1/2 cups water, and port.
Simmer for 10 minutes and cool.
Place fish pieces and onion in a crock.
Pour wine sauce over and weigh fish down with plate.
Place in jars and store in refrigerator.
Mix together rhubarb, sugar, and pineapple.
Put mixture in sauce pan and boil for 10 minutes.
Pour into plastic containers.
Cool and store in refrigerator or freezer.
Strawberry Bavarian Cream
Strawberry Bavarian Cream
Drain strawberries, reserving syrup.
Pour boiling water over gelatin in a bowl, stirring until gelatin is dissolved.
Add enough cold water to reserved syrup to measure 1 cup, stir into dissolved gelatin.
In a chilled bowl, beat whipping cream until stiff.
Beat gelatin until foaming.
Fold gelatin and strawberries into whipped cream.
Chill until firm. Unmold.
Garnish with other fruits or serve with whipped cream.