2022 Fall Newsletter

Ann Benton Recipies Brennan’s Sweet Potatoes Ingredients:

Ingredients

spoon, transfer the apricots to a bowl. Us ing a large, shallow spoon or a ladle, skim as much fat as possible from the surface of the cooking liquid. Strain the juices into a large saucepan. Bring to a boil over high heat and cook, stirring occasionally, until reduced and concentrated, about 10 minutes. Stir the mustard into the sauce and add the apricots. Season with salt and pepper. Cut the pork loin across the grain into thin slices and arrange on a warmed platter. Serve immediately with the sauce and apri cots. Serves 4 to 6 Parmesan-Sage Mashed Potatoes Ingredients: * 3 pounds Yukon Gold potatoes, peeled and quartered * ½ cup unsalted butter, softened * 1/3 cup heavy cream * ¾ cup grated Pemesan cheese * 1 TBL chopped fresh sage * 1 tsp kosher salt In large soucepot, add potatoes and enough salted water to cover potatoes by about 2 inches; heat to a boil over high heat. Re duce to medium; simmer 15 minutes or until fork-tender. Drain postatoes; transfer back to saucepot. Add butter and cream; with mixer on me dium-high speed, beat potato mixture 3 minutes or until smooth. Add cheese, sage, and salt; beat 1 minute or until incorporat ed. Serve hot! Flourless Chocolate Cake Flourless Chocolate Cake Rich and dense, this cake will satisfy even the most serious chocoholic. Serves 10 Ingredients * 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan * 1/4 cup unsweetened cocoa powder, plus more for the pan * 1 1/4 cups heavy cream * 8 ounces bittersweet chocolate, chopped * 5 large eggs * 1 cup granulated sugar

* 1/4 cup all-purpose flour * 1/2 tsp. salt, plus more, to taste * 1/4 tsp. freshly ground pepper, plus more, to taste * 1 boneless pork loin roast, about 2 1/2 lb. * 2 Tbs. canola oil * 1 yellow onion, thinly sliced

* 3 cups firmly packed unseasoned mashed sweet potatoes ( about 3 lbs * ½ cup fresh orange juice * 4 tablespoons (1/2 stick) butter, melted * 2 tablespoons fresh lemon juice * 2 teaspoons finely grated orange zest * ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg * ¼ teaspoon ground cinnamon * ½ teaspoon ground ginger * ¼ teaspoon salt, or to taste * ¼ teaspoon black pepper, or to taste Preparation: *Note: Pierce each sweet potato with a fork, set on baking sheet, then bake in the middle of the oven for an hour at 400F or until easily pierced with a fork. Cook, peel then mash until light and fluffy. Preheat oven to 350F. Butter a 2-quart casserole and set aside. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown. Serve hot. Roast Pork with Apricots This rich and creamy dish tastes as good as it looks. The concentrated essence of dried fruit is a classic complement for al most any preparation of pork. Here, the roast cooks slowly with apricots to create a memorable dish. Prunes may be used in place of the apricots. If you do, omit the orange juice and add a couple tablespoons of fresh lemon juice.

* 1 garlic clove, minced * 1 cup chicken broth * 3 cups dried apricots

* 1/2 cup fresh orange juice * 2 Tbs. chopped fresh thyme * 2 Tbs. Dijon mustard Directions

On a plate, stir together the flour, the 1/2 tsp. salt and the 1/4 tsp. pepper. Turn the pork in the seasoned flour, shaking off any excess. In a large fry pan over medium-high heat, warm the oil. Add the pork and cook, turning frequently, until browned on all sides, about 5 minutes. Transfer to a plate. Pour off all but 1 Tbs. of the fat in the pan. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic and sauté for 1 min ute. Pour in the broth and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Stovetop method: Transfer the pork to a Dutch oven and pour in the broth mixture. Add the apricots, orange juice and thyme. Cover and cook over medium-low heat until the pork is very tender and an instant-read thermometer inserted into the center of the meat registers 140°F, about 1 1/2 hours. Slow-cooker method: Transfer the pork to a slow cooker and pour in the broth mixture. Add the apricots, orange juice and thyme. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours according to the man ufacturer’s instructions until the pork is very tender and an instant-read thermometer in serted into the center of the meat registers 140°F.

* Prep Time 25 minutes * Cook Time 100 minutes * Servings 6

Transfer the pork to a cutting board and cov er loosely with aluminum foil. Using a slotted

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