A rebirth of spirit and FOOD!!!
“Spring is far more than just a changing of seasons; it’s a rebirth of the spirit.” ~ Toni Sorenson
Hey y’all from the Hungry Southern Belle house! So…two years have gone by and just like the changing of the seasons with a rebirth of spirit, there’s been a rebirth of our beloved food blog. Don’t y’all worry! We’ve still been busy cooking, trying out new restaurants, traveling etc., but life has a way of keep us busy and didn’t allow for the time for me to write. I’m back now though and super excited to share a few new of our favorite recipes that we made for our Easter dinner (recipes courtesy of www.epicurious.com).
ON THE MENU:
- Cider-Brined Mustard Pork Loin
- Asparagus with Tarragon Sherry Vinaigrette
- Sweet Potatoes with Bourbon and Maple
Cider-Brined Mustard Pork Loin
INGREDIENTS:
- For the brine:
- 1 cup kosher salt
- 1/2 cup (packed) light brown sugar
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds, lightly crushed
- 2 tablespoons mustard seeds
- 12 thyme sprigs
- 2 bay leaves
- 4 cups apple cider, divided
- 1 (5-pound) boneless pork loin (tied if desired)
- For the pork:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup country Dijon mustard
- 1/3 cup (packed) light brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons thyme leaves
- 2 cups apple cider
PREPARATION:
- Make the brine:
- Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
- Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
- Roast the pork:
- Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
- Place rack in lower third of oven; preheat to 400°F.
- Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10–12 minutes.
- Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
- Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50–70 minutes.
- Transfer to a cutting board and let rest at least 15 minutes before slicing.
Asparagus with Tarragon Sherry Viniagrette
INGREDIENTS:
-
- 1 1/2 lb medium asparagus, trimmed
- 1 tablespoon Sherry vinegar
- 2 teaspoons minced shallot
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons finely chopped fresh tarragon
- 1 large egg, hard-boiled
PREPARATION:
-
- Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
Sweet Potatoes with Bourbon and Maple
INGREDIENTS:
-
- 1 1/2 cups strong hot coffee
- 9 tablespoons pure maple syrup
- 3 tablespoons (packed) dark brown sugar
- 1/2 teaspoons instant espresso powder
- 1/3 cup bourbon
- 9 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper
- 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2″-3″ pieces
- 3 tablespoons olive oil
- 1/2 cup chopped smoked almonds (or toasted almonds)
PREPARATION:
-
- Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
- Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
- Arrange racks in upper and lower thirds of oven; preheat to 425°F.1 Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
- Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce alongside for those who want more.
Great idea using coffee in the sweet potato recipe. Who would ever think of that? YOU would! Thanks for the tip. You must bean incredible cook, my dear!
Thank you! The coffee balances perfectly with the sweetness from the brown sugar and sweet potato. YUMM!