Wednesday, January 23, 2013

New Years Eve Dinner

Nothing kicks off a night of partying like a great meal with the friends.  This New Years Eve dinner was prepared at our ski house up in Hunter Mountain, NY so I didn't have all of my fancy cooking gear, but that never stopped me before.  Here goes Herb Crusted Pork Loin, Cod in a Shrimp Cream Sauce, TriColor Salad with Pears and Hazelnuts, Sweet Potato Roasted Pear Mash, Lemon Broccoli, Tomatoes and Mozzarella, Roasted Beets and an Apple Cider Gravy to bring it all together.  Thanks to Patti, Harout, Padraic, Julia, Jamie, Jackie, Bentley and Amanda for sharing this great night.  And this was only the beginning of an amazing evening!

Mustard and Herb Crusted Pork Loin with Roasted Winter Veggies
4 lbs Pork Loin
1/2 Jar Horesradish Mustard
3 oz Maple Syrup
1 bunch Fresh Marjoram
1 bunch fresh Rosemary
1 Bunch Fresh Thyme
2 red onions, rough chopped
1 white onion, rough chopped
1 head of garlic, peeled
1 bag of mixed mini sweet peppers

Preheat oven to 450.  Mix maple syrup and mustard in a bowl.  Coat the loin with the mixture and sprinkle with the fresh chopped herbs, salt and pepper.  Place veggies and more herbs in the bottom of a large roasting pan.  Place pork on roasting rack and insert into the roasting pan.  Place the whole thing in the oven and turn the heat down to 375.  Let roast for about 50 minutes or until it has an internal temperature of 140 degrees.  Let rest at least 15 minutes before slicing.

Apple Cider Gravy
4 cups apple cider
1/4 cup apple cider vinegar
4 cups vegetable broth
1 cup white wine
2 clove garlic
1/2 teaspoon fresh nutmeg
1/2 cup clarified pan dripppings from the pork roast

Put all ingredients except pan drippings into a medium sauce pan and let cook for about 30 minutes on medium low.  Once about 2 cups of liquid is remaining, add pork drippings.  Finish with a tablespoon of butter and serve over the pork loin.

Baked Cod with Shrimp Cream Sauce
5 filet of black cod, about 2.5 lbs
2 shallots, fine dice
4 cloves garlic, fine dice
1/4 stick butter
4 tablespoons of flour
1/2 cup vegetable stock
1 pint heavy cream
1 lb white shrimp, 25ct peeled deveined and halved long way

Preheat the oven to 400. Season cod with salt, pepper and olive oil then lay them flat on a greased, foil-lined baking tray.  Roast for about 15 minutes.  Remove with a spatula and place in a large serving tray.  Top with cream sauce.

In a medium sauce pan start the butter, shallots and garlic on medium heat and let cook until the onions are just turning brown.  Add flour and mix well, keep stiring for 10 minutes or until the flour begins to just get lightly brown.  Add the cream and the vegetable stock and mix well.  Let this cook for about 15 minutes or until reduced by half.  Now add the shrimp and let cook for 10 more minutes.  Serve over top of fish.

Sweet Potato and Roasted Pear Mash
4 medium sweet potatoes
1 barlet pear, halfed and destemmed
1/4 cup brown sugar
3 tablespoons of butter
3 tablespoons heavy cream
2 tablespoons salt
1 tablespoon pepper
1/2 tablespoon nutmeg

Wrap the potatoes with foil and roast in the oven at about 400 degrees for 40 minutes or until they are soft to the touch.  Roast the pear for about 20 minutes or until soft as well.  Peel the potatoes and the pear and whip it together with the other ingredients.  Make sure you mash everything together well and then whip it together with a whisk or large fork.

Tri-Color Salad with Pears and Hazelnut
1 head Raddicchio, sliced thin
1 large Belgian Endive, sliced thin
1 12oz container of baby arugula
3 oz hazelnuts, chopped and toasted
1/2 Bartlet pear, diced
White balsamic vinaigrette (1 part white balsamic, 1 part EVOO, 1 teaspoon mustard, salt&pepper)

I also tossed together a tomato and mozzarella salad, some fresh roasted beets, steamed broccoli and some sweet dinner rolls to round out the meal.

Thanks to everyone who helped.  2012 was a big year with many memorable events, however I think 2013 will be even better!

Buon Apetito!!!

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