PORK LOIN STUFFED WITH DRIED FRUIT
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
- Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
- Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
- Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
STUFFED PUMPKIN
Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
- Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
- Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
Nutrition Facts : Calories 693 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
PUMPKINS STUFFED WITH BRANDIED FRUIT AND NUTS
The perfect healthy seasonal dessert. It serves beautifully and is wonderful over vanilla ice cream or a simple pound cake.
Provided by Kbakerbio
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven for 375 degrees.
- Cut a wide circle around the stem at the top of the pumpkin. Make sure to cut diagonally so that when the "lid" is placed back on, that the top doesn't fall through. Scoop out the seeds and strings. Mix 2 tablespoons butter with 2 tablespoons maple syrup and rub the mixture on the inside surface of the pumpkin. Bake for 15-20 minutes covered with foil (time depends upon size and thickness of the pumpkin meat -- the flesh of the pumpkin should be starting to soften, but not mushy). Cook longer time for larger pumpkins.
- While it is baking, melt 2 tablespoons of butter in a skillet and saute the pear and apple until soft. Add the brown sugar and orange juice and cook until brown sugar is melted and resembles a thin syrup. Remove from heat and toss in the dried fruit and nuts, the spices, and the brandy. There will probably be extra, but stuff the inside of the pumpkin as much as possible, then stuff you mouth with the rest. Rewrap with foil and bake for another 30 minutes. For larger pumpkins, it may take slightly longer. Test doneness by piercing flesh of the pumpkin on the top with fork. Cooked pumpkin should look darker and moister than uncooked.
- When done, cool with the "lid" off for 20 minutes, set out for presentation, then serve by scooping out flesh of pumpkin along with stuffing and juices. I put it over vanilla ice cream or a sweet bread like pumpkin or gingerbread -- yum!
Nutrition Facts : Calories 217.7, Fat 8.5, SaturatedFat 4, Cholesterol 15.3, Sodium 121.8, Carbohydrate 34.7, Fiber 3.2, Sugar 28.2, Protein 1.2
More about "pumpkins stuffed with brandied fruit and nuts food"
THANKSGIVING ROAST STUFFED PUMPKIN • THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
5/5 (9)Total Time 3 hrsCategory Main DishCalories 300 per serving
- To make simple easy pumpkin gravy from the drippings: Heat 2 tablespoons of butter in a medium pan. Add drippings from pumpkin. Add 4 tablespoons of flour, stirring constantly and cook 1 minute. Pour in 2 cups of vegetable stock and stir to thicken. Remove from heat and add ½ cup of stuffing, breaking up the stuffing with the back of a wooden spoon. Season to taste.
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
From epicurious.com
4.5/5 (176)Servings 2
STUFFED BUTTERNUT PUMPKIN WITH SAGE, CHESTNUTS AND …
From penguin.com.au
10 BEST VEGETARIAN STUFFED PUMPKIN RECIPES | YUMMLY
From yummly.com
ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN
From avirtualvegan.com
STUFFED PUMPKIN WITH SPICED FRUIT AND NUT RICE | RACHAEL'S WHOLE ...
From facebook.com
BAKED PUMPKIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
RICE STUFFED PUMPKIN - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
STUFFED PUMPKINS RECIPE - BBC FOOD
From bbc.co.uk
PUMPKINS STUFFED WITH BRANDIED FRUIT AND NUTS
From pumpkinfood.blogspot.com
THE GREAT STUFFED PUMPKIN • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
HOW TO MAKE STUFFED PUMPKIN WITH SPICED FRUIT AND NUT RICE
From rachaelrayshow.com
HOW TO MAKE STUFFED PUMPKIN WITH SPICED FRUIT AND NUT RICE
From youtube.com
STUFFED PUMPKIN WITH SPICED FRUIT AND NUT RICE | RACHAEL RAY
From rachaelrayshow.com
STUFFED PUMPKIN WITH SPICED FRUIT AND NUT RICE - RACHAEL RAY
From rachaelray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love