26 DECEMBER 20, 2018 RIDGEWOOD TIMES WWW.QNS.COM
HOLIDAY GUIDE
Holiday Foods with Heightened Flavor
Holiday hosting is all about
providing guests a cozy atmosphere,
good company and,
quite oft en most importantly, food that
tastes as good as it looks. While mixing
and matching quality ingredients
for dishes that appeal to the crowd is
key to achieving successful seasonal
fl avors, you can take it a step further
with the kitchen equipment used to
craft those crave-worthy meals.
Cookware that boosts the fl avor profi
les of holiday dishes can take your
hosting to the next level, and these
recipes from chef Chris Scott of soul
food restaurant Butterfunk Kitchen
highlight the importance of the tools
you use.
Served as the main course,
Pan-Roasted Pork Tenderloin with
Roasted Vegetables and Apples
combines the savory taste of pork
with sweet apples for classic complementary
fl avors. Paired with Scott's
Cauliflower Rice and Beans, this
menu off ers fl avors that both comfort
and surprise. That enjoyment can be
heightened by the cook's experience
when he or she uses equipment like
Anolon Accolade Cookware to bring
the dishes to life. Made with metal
strategically placed where it's most
needed for effi cient heat distribution
and optimized cooking results, the
cookware's triple-layer nonstick coating
inside and out translates to easy
food release and cleanup, ensuring the
delight lasts from cooking to clean-up.
Whether enjoyed as dessert or a
morning treat, Cinnamon Rolls with
Dried Cranberries and Pecans serve
up a combination of soft , warm dough
with a pecan crunch to satisfy each
guest's sweet tooth.
For those holiday delights that require
time in the oven, an option like
the Anolon Eminence Bakeware line
provides heavy-duty steel construction
and rolled rims for even heating,
durability and warp resistance for an
elegant and sophisticated look that's as
practical as it is appealing.
Find more holiday recipes and kitchen
solutions at anolon.com.
PAN-ROASTED PORK
TENDERLOIN WITH
ROASTED VEGETABLES
AND APPLES
Recipe courtesy of Chris Scott on
behalf of Anolon Cookware
Yield: 4 servings
Anolon Accolade Saute Pan
1 tablespoon olive oil
1 pork tenderloin (8 ounces), cleaned
salt, to taste
pepper, to taste
3 carrots, peeled and cut into pieces
2 apples, cut into wedges
4 baby bliss potatoes, halved
1 leek, cleaned and halved
3 cups apple cider
1/4 cup apple cider vinegar
1/4 cup brown sugar
Heat oven to 400 F. Heat saute pan
over medium-high heat; add olive oil.
Season pork tenderloin with salt and
pepper, to taste, and sear on all sides
until brown.
In same pan, add carrots, apples, potatoes
and leek. Reduce heat to medium
and cook 3 minutes until vegetables
have some color.
Deglaze pan with apple cider, apple
cider vinegar and brown sugar.
Put pan in oven and cook 15 minutes.
Remove pan from oven.
Remove pork from pan and let rest
on cutting board. Put saute pan with
vegetables and liquid back in oven 3
minutes until liquid is reduced and
syrupy. Vegetables should be well
glazed when fi nished.
Slice pork and plate. To serve, place
glazed vegetables and pan drippings
over meat.
CINNAMON ROLLS
WITH DRIED CRANBERRIES
AND PECANS
Recipe courtesy of Chris Scott on
behalf of Anolon Cookware
Yield: 24 cinnamon rolls
Cinnamon Rolls:
Anolon Accolade Saucepan
2 cups milk
1/2 cup water
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 cups all-purpose fl our, divided
2 packages (4 1/2 teaspoons) active
dry yeast
2 eggs
Topping:
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1 cup chopped pecans
Filling:
1/4 cup butter, soft ened
2 tablespoons ground cinnamon
1/2 cup sugar
1 cup dried cranberries
1 cup chopped pecans
To make Cinnamon Rolls: In saucepan,
combine milk, water, butter, cornmeal
and salt; bring to boil, stirring
frequently. Set aside to cool to 120-130 F.
In separate bowl, combine 2 cups
fl our and yeast. Add cooled cornmeal
mixture and, using mixer, beat on low
until smooth. Add eggs and 1 cup fl our;
mix 1 minute. Stir in remaining fl our,
as necessary, to form soft dough.
Turn dough onto fl oured surface;
knead until smooth and elastic. Place
in greased bowl, cover and let rise
until doubled in size, about 1 hour.
To make Topping: In saucepan, combine
brown sugar, butter and milk;
bring to boil, stirring occasionally.
Pour into greased baking pan. Sprinkle
with pecans; set aside.
Heat oven to 375 F.
To make Filling: Punch dough
down, divide in half. Roll each half
into rectangle; spread with soft ened
butter. Combine cinnamon and sugar;
sprinkle heavily over butter. Sprinkle
cranberries and pecans over top.
Roll up dough from one side. Pinch
seams and turn ends under. Cut each
roll into 12 slices. Place slices cut-side
down in baking pan. Cover and let rise
until nearly doubled in size, about 30
minutes.
Bake 25 minutes, or until golden
brown. Remove from oven and let cool
about 1 minute. Invert onto serving
platter.
HOLIDAY CAULIFLOWER
RICE AND BEANS
Recipe courtesy of Chris Scott on
behalf of Anolon Cookware
Yield: 8 servings
Large Anolon Accolade Skillet
1 large head caulifl ower
1/4 cup butter
1/2 cup black eyed peas, drained and
rinsed
1 tablespoon Cajun seasoning
2 tablespoons parsley, chopped
1/3 cup dried cranberries
1 cup roasted butternut squash, diced
1 tablespoon fresh chopped sage
Wash and thoroughly dry caulifl ower;
remove all greens.
Use box grater and grate into "rice."
Using skillet, heat butter until melted
and beginning to become toasty.
Add caulifl ower rice and cook until
soft , constantly stirring. Add black
eyed peas, Cajun seasoning and parsley;
stir and cover with lid. Reduce heat
to low and cook 5 minutes. Add dried
cranberries, roasted butternut squash
and sage.
Courtesy Family Features