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Winter Warmth Recipes

Food & Beverage
Seasonal

Warmth for your winter

Turn up the oven

MENU

Bites: Baked Fontina with Accouterments

First Course: Harvest Kale Salad

Main Course: Herbed Pork Tenderloins with Apple Chutney

Dessert: Rustic Pear Cranberry Tart

Honey Ginger Salmon Cups

  • Serve from the cast-iron with a platter for the baguette bites.
  • Prep the cast-iron pan with ingredients but wait to bake until guest arrival.

INGREDIENTS TO 4-6 SERVINGS

  • 1½ pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
  • ¼ cup good olive oil
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 crusty French baguette

INSTRUCTIONS

  1. Preheat the broiler and position the oven rack 5 inches from the heat.
  2. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil.
  3. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil.
  4. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
  5. Serve the baked Fontina family-style—right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

Harvest Kale Salad

  • Serve family style onto dinner plates or salad plates
  • Prep dressing beforehand and salad ingredients within a few hours of  serving.  Wait to dress until serving.

INGREDIENTS FOR 6 SERVINGS

  • 1 tablespoon Dijon mustard
  • juice of ½ lemon
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • ⅛ teaspoon ground black pepper + more as needed
  • ¼ teaspoon kosher salt + more as needed
  • ½ cup olive oil
  • 2 bunches kale, cleaned and chopped
  • 3 small to medium cooked red beets, diced
  • 3 small to medium cooked yellow beets, diced
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh rosemary
  • ⅓ cup shelled, roughly chopped pistachios

INSTRUCTIONS

  1. To make the dressing, whisk together the first 6 ingredients in a small bowl.
  2. Slowly pour in the olive oil, whisking constantly to emulsify the dressing.
  3. In a large bowl, toss together the chopped kale, diced beets, fresh thyme, and rosemary.
  4. Add dressing to taste and season with salt and pepper as needed. Garnish with chopped pistachios.

Herbed Pork Tenderloins with Apple Chutney

  • Serve from platter onto dinner plates.
  • Prep the chutney beforehand. Tenderloin can be prepped beforehand, but bake before serving.

INGREDIENTS FOR 6 SERVINGS

  • 2 pork tenderloins (2½ to 3 pounds total)
  • 1 tablespoon minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • Good olive oil
  • 10-12 slices prosciutto
  • Apple Chutney (makes 5 cups)
  • 1 cup chopped yellow onion
  • 2 tablespoons minced or grated fresh ginger
  • 1 cup freshly squeezed orange juice (4 oranges)
  • ¾ cup apple cider vinegar
  • 1 cup light brown sugar, lightly packed
  • 1 teaspoon whole mustard seeds
  • ¼ teaspoon crushed red pepper flakes
  • 1½ teaspoons kosher salt
  • 6 Granny Smith apples, peeled, cored, and ½-inch-diced
  • ¾ cup raisins

INSTRUCTIONS

Apple Chutney

  1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan.
  2. Add the apples, adding them as you chop to keep them from turning brown.
  3. Bring to a boil over medium-high heat, stirring occasionally.
  4. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated.
  5. Stir in the raisins and serve warm, at room temperature, or cold.

Pork Tenderloin

  1. Preheat the oven to 450 degrees.
  2. Place the tenderloins on a sheet pan and pat them dry with paper towels.
  3. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil.
  4. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout.
  5. Wrap the tenderloins completely with a single layer of prosciutto.
  6. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.
  7. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium.
  8. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.

Rustic Pear Cranberry Tart

  • Serve from cake tray or large platter onto dessert plates.
  • Prep entirely ahead of time.

INGREDIENTS FOR 8 SERVINGS

  • 1 tablespoon butter
  • 2 large Bosc pears (1 to 1 1/4 pounds total), halved, cored, cut into 1/2- to 3/4-inch cubes
  • 2 tablespoons sugar, divided
  • 1/4 cup sweetened dried cranberries
  • 2 tablespoons frozen cranberry juice cocktail concentrate, thawed
  • 1 tablespoon red currant jelly
  • 1 (13.8)-ounce tube refrigerated pizza dough

INSTRUCTIONS

  1. Preheat oven to 425 degrees F. Line heavy rimmed baking sheet with parchment paper.
  2. Melt butter in large nonstick skillet over medium-high heat. Add pears. Saute until almost tender, about 8 minutes.
  3. Sprinkle with 1 tablespoon sugar; toss 1 minute. Add cranberries, juice concentrate, and jelly. Saute until pears are tender and juices are thick, 2 to 3 minutes longer.
  4. Scrape pear mixture onto large plate and place in freezer 5 minutes to cool quickly.
  5. Unroll dough onto prepared sheet. Cut 1 1/2-inch-wide strip off 1 short end, forming rough 9-inch square. Pull dough strip to twice its length and cut crosswise in half.
  6. Scrape pear mixture into center of dough square. Spread mixture to cover, leaving 1 1/2-inch plain border.
  7. Fold up border over edge of filling. Place 2 dough strips diagonally over filling, spacing strips 2 to 3 inches apart; press ends to border to adhere.
  8. Sprinkle border and strips with 1 tablespoon sugar.
  9. Bake tart until dough is golden and cooked through, 22 to 23 minutes. Cool to lukewarm on baking sheet.

Warm up your kitchen and get in the spirit.

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