THE RECIPE (FROM THE BALDWIN SISTERS ON WALTON'S MOUNTAIN)
·.·´¯'·.·Extract from John-Boy's journal "From Waltons Mountain" - "At night across the mountain when darkness falls and the winds sweep down out of the hollows the wild things with their shiny eyes come to the edge of the clearing. At such an hour the house seems safe and warm an island of light and love in a sea of darkness. At such an hour the word "home" must have come into being dreamed up by some creature that never knew a home. In his yearning there must have come to mind the vision of a mother's face, a father's deep voice, the aroma of fresh baked bread, sunshine in a window, the muted sounds of rain on a roof, the sigh of death, the cry of a newborn babe, and voices calling "goodnight". Home, an island, a refuge, a haven of love."·.·´¯'·.··.·´¯'·.· For those of you old enough to remember the TV series, The Waltons, you'll recall that many scenes played out in the kitchen. The kitchen, in my humble opinion was then, is now and always shall be the center of a loving and warm home. This is the one room where family, friends and sometimes even strangers come together over the intimate act of breaking bread. This recipe is courtesy of my cousin Sharon. Thanks to her, Keith and I have been enjoying the ... ahem....medicinal properties of The Recipe for some years now. Thanks to Sharon, we've had some very healthy summers...winters...autumns...uh, ok it's good all year! Hopefully "the recipe" will take you back to quieter times in your mind's eye. Enjoy!
Provided by Adrienne in Reister
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Serve over ice on a VERY HOT day.
Nutrition Facts : Calories 448.2, Sodium 5.8, Carbohydrate 115, Fiber 0.7, Sugar 104.7, Protein 0.6
PORK WELLINGTON
A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce. Treat yourself to the ultimate posh sausage roll
Provided by John Torode
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 16
Steps:
- Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
- Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
- Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
- Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
- Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
- 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
- To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.
Nutrition Facts : Calories 709 calories, Fat 53 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium
WHITE LADY
Make a classic Christmas cocktail with gin, triple sec, lemon and egg white. It's light and refreshing, but has the strength of a martini - enjoy responsibly!
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 6
Steps:
- Tip the gin, triple sec, lemon juice, sugar syrup, egg white (if using) and ice into a cocktail shaker. Shake until the outside of the shaker feels very cold, then strain the mixture. Discard the ice, then return the drink to the shaker and shake again until the egg white is frothy.
- Pour into a coupe glass and garnish with a twist of lemon zest to serve.
Nutrition Facts : Calories 267 calories, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Protein 0.1 grams protein, Sodium 0.04 milligram of sodium
BEEF WELLINGTON
In this British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. Worthy of the most elegant, blow-out meal, save this one for Christmas, New Year's Eve or your next big birthday. One thing to note: You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you'll need to supplement with another package.
Provided by Melissa Clark
Categories roasts, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)
- Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 6 to 8 minutes.
- Add butter, raise heat to high, and stir in mushrooms and shallot. Cook until the liquid released by the mushrooms has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes. (Take your time here, you want a deep golden color for the best flavor.) Scrape bottom of the skillet as necessary to prevent burning.
- If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes. Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool. (Do not add salt at this point.)
- In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate, and cool slightly. Remove any twine. Brush meat all over with mustard.
- On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches). Place prosciutto slices on top to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.
- Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
- Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges. (The pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed.)
- Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
- Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm.
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