I'll Share my Recipe if you Share Yours Sept.30

16 years ago

Brining meat has become popular in the past few years.

I've never done it, but the picture of this pork roast looks delicious with the spice coating.

Spice-Brined Pork Roast Martha Stewart Living

This recipe uses pickling spice. Marinate the roast overnight for best flavour.

3 cups water

1/3 cup pickling spice

1/3 cup sugar

3 tbsp kosher salt

1 3 to 3 1/2 lb boneless pork loin roast

10 sprigs thyme

8 cloves garlic, roughly smashed

3 roughly chopped shallots

vegetable oil

1 tbsp butter

2 onions, cut into thick slices (do not separate rings)

1/4 cup water

Bring water, pickling spice, sugar and salt to a boil. Reduce heat and simmer uncovered, 3 minutes. Cool completely.

Place roast in ziploc bag. Add cooled brine, thyme, garlic and shallots. Fold down excess plastic bag and clip in place so roast is fully immersed in brine. Place in a bowl and refrigerate overnight.

Preheat oven to 500*. Heat oil and butter in large frying pan. Remove roast from brine, keeping any clinging herbs and spices on roast. Brown on all sides.

Place onion slices in a single layer of a ceramic or glass baking dish just large enough to hold the roast. Add water. Set roast on onions.

Cook roast at 500 for 15 minutes. Reduce heat to 375* and roast for 1 hour or until temperature reads 150*, or 20 minutes per pound.

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Comments (3)

Marilyn Sue
16 years ago
Cream Cheese Muffin Puffs

1/2 cup sugar
1 t. cinnamon
1/8 t. almond extract
1/4 c. margarine, melted
1/2 t. vanilla extract
10 oz. tube refrigerated biscuits
12 oz. cream cheese, cubed

Combine sugar, cinnamon and almond extract. In a separate bowl, combine margarine and vanilla. Press biscuits into 3 inch circles. Dip each cream cheese cube in
margarine mixture and then in sugar mixture. Place cube on center of biscuit. Fold dough over cheese: seal well. Dip each filled biscuit into margarine mixture. Then sugar mixture. Place seam side down in ungreased muffin pan. Bake at 375 degrees for 12 to 18 minutes. Serve warm. Makes 10 to 12.

Sue
nodakgal
16 years ago
These are very good! If you make them the frosting makes JUST enough if you aren't too generous with it. I will make just a bit more next time. in 15 minutes mine were done and soft and chewy.

Iced Pumpkin Cookies~ from Allrecipes
You can use 3 tsp pumpkin pie spice instead of the asst spices listed.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
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patti43
16 years ago
This stuff is addicting. If you don't feel like layering it, just mix it all together. Still great, but not as pretty.

GOAT CHEESE TORTE W/SUN-DRIED TOMATOES & PESTO

6 oz. goat cheese
4. oz. cream cheese
4-5 cloves pressed garlic
1/2 c. pesto sauce (at least)
1/2 c. chopped oil-packed sun-dried tomatoes, including 1 or 2 tsp. of the oil

Mix cheeses together; add garlic. Check taste and add
salt and pepper if you want. Line a small glass bowl (a 2 or 3 cup size) with plastic wrap. Put about 1/3 of the cheese mixture on the bottom. Top this with the pesto. Put another 1/3 of the cheese on top of this. Next layer the sun-dried tomatoes. Top with the rest of the cheese. Put plastic wrap over the top and refrigerate for at least 2 hours, and up to 4 days. To serve, invert the bowl on a serving tray and carefully remove the plastic wrap. Serve with baguettes.

I'll Share my Recipe if you Share Yours Sept.30

Comments (3)

Marilyn Sue

nodakgal

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patti43

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