58 THE QUEENS COURIER • HOLIDAY GUIDE • DECEMBER 13, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
holiday guide
Holiday foods with heightened fl avor
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
Caulifl ower Rice and Beans, this menu
off ers fl avors that both comfort and surprise.
Th at 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 Caulifl ower
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