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Thursday, September 18

Pork roast with garlic-parmesan cream

Cream, heavy
1 quart
2 cups
Butter, unsalted
4 tablespoons
Garlic, top ½-inch cut off
3 heads
Parmigiano-Reggiano cheese rind
3 ounces
2 sprigs
Pork shoulder roast
5 pounds

Pepper, freshly ground

Lemon juice
¼ cup
Fennel bulbs, medium size, trimmed, cut into wedges
Olive oil, extra virgin
¼ cup
Parsley, chopped
  1. In a pot just large enough to hold the pork, combine the cream with the buttermilk, butter, garlic, cheese rind, and 1 sage sprig.
  2. Season the pork with salt and pepper, and add to the pot.
  3. Bring to a gentle simmer.
  4. Cover, leaving the lid cracked open, and cook over low heat for about 3 1/2 hours, until very tender.
  5. Transfer the pork and garlic to a large platter; discard the cheese rind.
  6. Preheat to 450°F (Roast setting, if available); rack in center.
  7. Boil the poaching liquid over moderately high heat, whisking occasionally, until thickened, about 20 minutes.
  8. Strain the sauce into a bowl.
  9. Whisk in the lemon juice, and season with salt and pepper; keep warm.
  10. On a rimmed baking sheet, toss the fennel and sage sprig with the olive oil; season with salt and pepper.
  11. Arrange the fennel in a single layer.
  12. Place the pork on top of the fennel, and roast until the pork is deeply golden and the fennel is tender, about 20 minutes.
  13. Transfer the pork to a cutting board, and let rest for 15 minutes.
  14. Thinly slice the pork.
  15. Arrange the fennel and garlic on a platter, and top with the pork.
  16. Garnish with the parsley, and serve the sauce on the side.
Recipe from Food&Wine Magazine, October 2014.

Honey chiffon cake

¾ cup
Tea, strong black, warm
½ cup
Flour, self-rising
1 ½ cups
Baking soda
½ teaspoon
Sugar, granulated
¾ cup
Eggs, separated
6 large
Oil, light olive or nut
¾ cup
Sugar, confectioners’
1 cup
Lemon juice
4 teaspoons
  1. Preheat to 350°F.
  2. In a small bowl, combine the honey and tea; let cool.
  3. In a medium bowl, combine the flour and baking soda.
  4. In a large bowl, using a handheld mixer at medium-high speed, beat half of the granulated sugar with the egg yolks until thick and pale, about 2 minutes.
  5. Slowly drizzle in the oil, beating until thickened.
  6. Beat in the honey mixture and the dry ingredients in alternating batches.
  7. In another medium bowl, beat the egg whites until soft peaks form.
  8. While beating, gradually add the remaining granulated sugar, and beat until stiff peaks form.
  9. Fold the whites into the batter until no streaks of white remain.
  10. Pour the batter into an ungreased 10-inch angel food cake pan.
  11. Smooth the top, and bake for 40 to 50 minutes, until the top is dark golden brown and a toothpick inserted in the middle comes out clean.
  12. Immediately invert the cake pan onto a wire rack, and let the cake cool completely.
  13. Meanwhile, stir the confectioners' sugar with the lemon juice, adding 1 teaspoon at a time, to form a thick glaze.
  14. Run a thin knife around the edge of the pan to release the cake.
  15. Transfer to a serving plate, and drizzle with the lemon glaze.
Recipe from Food&Wine Magazine, October 2014.

Roasted lemon & bay leaf hard lemonade

Lemons, quartered lengthwise
Bay leaves, fresh
3 +
Sugar, superfine
1 cup
3 cups
1 cup + 
2 tablespoons
Club soda

Lemon, cut into wheels
6 wheels
  1. Preheat to 400°F (Roast setting, if available)
  2. In a small roasting pan, roast the lemons and 3 bay leaves for 20 minutes, until the lemons are softened and browned in spots.
  3. Scrape the lemons, bay leaves, and any juices into a large pitcher.
  4. Muddle with sugar, water, vodka.
  5. Let cool, then refrigerate until chilled.
  6. Strain the lemonade into six ice-filled glasses.
  7. Top each drink with 3 tablespoons club soda, and garnish with a lemon wheel and bay leaf.
Recipe from Food&Wine Magazine, October 2014.