Cookin' with Carol recipes on NBC5 - December 2004
Serves 8
With the holiday party scene in full swing, these easy and elegant appetizers will be memorable morsels.
1
tablespoon olive oil
1
teaspoon paprika
2
cloves garlic, minced
2
tablespoons lemon juice
1/2
teaspoon dried oregano
1/2
teaspoon dried thyme
1
pound pork tenderloin, cut into 16 slices (about 1/4-inch thick)
1
tablespoon olive oil (for sautéing)
1/2
French bread loaf, cut into 16 slices (about 1/4-inch thick)
1/2
cup coarsely chopped fresh cranberries
1/2
cup orange marmalade
Combine olive oil, paprika, garlic, lemon juice, oregano, thyme, and pork tenderloin in a self-sealing bag or shallow bowl, turning to coat. Marinate in the refrigerator (cover if using a bowl) for 1 to 12 hours. Drain and discard marinade. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat pan. Arrange the pork in a single layer in the skillet and cook for 2 to 3 minutes on each side, or until browned on the outside and no longer pink in the center (do not over-cook). On a decorative serving tray, place a slice of pork on each slice of French bread. In a small bowl, stir together cranberries and orange marmalade and spoon about 1/2 tablespoon of this mixture on top of each slice of pork. Makes about 16 canapés.
(Air Date: December 4, 2004)
Makes about 3 dozen cookies
These delicious traditional holiday treats are perfect for sharing with friends and family.
5
cups all-purpose flour
2
teaspoons ground ginger
1
1/2 teaspoons baking soda
1
teaspoon ground cinnamon
1
teaspoon ground cloves
1/2
teaspoon salt
1
cup butter, softened
1
cup sugar
1
cup dark molasses
1
large egg
2 tablespoons vinegar
In a small bowl, combine flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In another bowl, using a heavy spoon or electric mixer, cream the butter and sugar. Beat in the molasses, egg, and vinegar. Add the dry ingredients gradually into the moist ingredients until well blended. Chill the dough for at least 6 hours, or overnight. Using a rolling pin, roll out dough to 1/4-inch thickness on a lightly floured surface and cut into desired shapes with cookie cutters. Place cookies on lightly greased cookie sheets and decorate with candies before baking (or frost with icing after baking, when cooled—see below). Bake cookies in a preheated 375° F oven for 5 to 15 minutes, depending on the size and thickness. Makes about 3 dozen gingerbread cookies.
Notes:
To decorate cookies, make a simple royal icing: using an electric stand mixer on low speed, beat 4 cups powdered sugar, 6 tablespoons warm water, and 3 tablespoons meringue powder with the whisk attachment for about 1 to 2 minutes, until mixture is moistened. Increase speed to medium-high and beat until fluffy, about 4 to 5 minutes. If using an electric hand mixer, beat at high speed for 10 to 12 minutes. (Use 1 tablespoon less water for a stiffer icing.) Makes about 3 cups royal icing.
(Air Date: December 11, 2004)
Serves 4
This delightful breakfast/brunch treat is perfect for special company or to enjoy with family during the holiday season.
2
cups peeled and sliced peaches
1/4
cup light brown sugar
1
teaspoon grated lemon zest
6
slices bread
1
1/2 cups milk
4
eggs
1/3
cup light brown sugar
1
teaspoon vanilla extract
1
teaspoon ground cinnamon
1/4
teaspoon grated nutmeg
maple
syrup for topping
Lightly spray an 8-inch square baking pan with vegetable oil spray. Arrange peaches in the bottom of the pan. Sprinkle 1/4 cup brown sugar and lemon zest over peaches, stirring to combine. Cut each slice of bread diagonally and layer the bread slices (slightly overlapping), nearly standing on end (cut-side-down), in prepared baking pan. In a medium bowl, whisk together milk, eggs, 1/3 cup brown sugar, vanilla, cinnamon, and nutmeg, until mixture is blended. Pour milk mixture over bread slices. Cover pan with plastic wrap and refrigerate at least 30 minutes, or up to 12 hours prior to baking. Bake in a 350° F oven for 50 to 55 minutes, until center is set. Allow to cool slightly before serving. Serve with maple syrup on the side.
(Air Date: December 18, 2004)
WE WISH YOU HAPPY HOLIDAYS
AND A WONDERFUL NEW YEAR!
See you in 2005!