Pork chops with sherry pan sauce

Active: 30 minutes; Total: 1 hour; Serves: 2

Pork chop, center-cut, bone-in, about 1 ¼-inch thick	2
Salt	1 ¾ teaspoons +
Pepper, freshly ground	1 teaspoon +
Oil, grapeseed	1 tablespoon
Shallot, finely chopped	¼ cup
Ras el hanout	1 ½ teaspoons
Sherry, dry	1/3 cup
Orange zest	1 teaspoon
Orange juice	2 cups
Figs, dried, chopped	3 tablespoons
Parsley, chopped	1 tablespoon

1. Season the pork with salt and pepper. 
2. Heat the oil in a large skillet over medium-high heat. 
3. Add the pork chops; cook, flipping often, until well browned and a thermometer inserted into the thickest portion of meat near the bone registers 130°F, about 15 minutes. 
4. Transfer the chops to a plate, and pour off all but 1 tablespoon drippings, taking care to preserve the browned bits in the skillet. 
5. Add the shallot over medium-high heat; cook, stirring often, until softened, about 1 minute. 
6. Add the ras el hanout; cook, stirring constantly, until fragrant, about 10 seconds. 
7. Add the sherry; simmer, stirring to loosen the browned bits, until the liquid has reduced by half, 1 to 2 minutes. 
8. Add the orange zest and juice and the figs; cook, stirring occasionally, until the mixture has thickened slightly and reduced to about 1 cup, 3 to 5 minutes. 
9. Remove from heat, and stir in the parsley; season to taste with salt and pepper. 

Recipe from Food & Wine Annual Cookbook 2023.

Painkiller

Active: 5 minutes; Serves: 1

Rum, dark (Pusser’s preferred)	2 ounces
Pineapple juice, fresh	4 ounces
Orange juice, fresh	1 ounce
Cream of coconut	1 ounce
Nutmeg, freshly grated	Garnish

1. Shake all ingredients (excluding the garnish) with ice. 
2. Pour into a glass filled with ice. 
3. Garnish with nutmeg, and a pineapple wedge, if you’re feeling fancy.

Duck confit poutine

Active: 45 minutes; Total: 1 day 4 hours 45 minutes; Serves: 4

Duck legs	4
Garlic, chopped	4 cloves
Thyme	3 sprigs
Rosemary	2 sprigs
Sage, fresh	2 leaves
Orange peel without pith	¼
Salt, kosher	1 teaspoon +
Pepper, freshly cracked	¼ teaspoon +
Duck fat, rendered	2 cups
Potatoes, russet; French-fry cut	4 medium
Water, cold	8 cups + ¼ cup
Ice	2 cups
Oil for frying	8 cups
Stock, chicken	6 cups
Cornstarch	1 tablespoon
Cheese curds	2 cups

1. Place the duck legs in a shallow pan. 
2. Rub the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. 
3. Cover with plastic wrap, and let rest in the refrigerator for 24 hours. 
4. Preheat your oven to 250°F. 
5. Rub off the salt and herbs from the duck; set aside. 
6. Rinse off the herbs in a colander, pat dry, and return to the duck. 
7. Cover the duck and herb mix with the rendered duck fat, and cook in the oven until the meat is falling off the bones, about 2 hours 30 minutes. 
8. Place the potatoes in cold, salted water with ice; let sit for 1 hour. 
9. Remove the legs and cool on a cutting board. 
10. Shred the meat from the legs; set aside. 
11. Heat the oil in a heavy-bottom pan until it reaches a temperature of 250°F; line a baking sheet with paper towels. 
12. Remove the potatoes from the water, pat dry, and add to the oil, in batches if necessary, and cook until the fries are soft all the way through and not crispy, about 5 minutes. 
13. With a slotted spoon, remove the fries from the oil, and place on the prepared baking sheet. 
14. Increase the oil temperature to 350°F. 
15. In a stock pot, reduce the stock by two-thirds; set aside. 
16. Add the duck meat into the reduced stock. 
17. In a small bowl, whisk the cornstarch and ¼-cup water until there are no lumps. 
18. Heat the stock and duck to a gentle boil, add the cornstarch mixture, and boil for 45 seconds. 
19. Place the blanched fries into the oil; fry until crispy and golden brown, 2 minutes. 
20. Place the fries in a large bowl. 
21. Add the curds, toss with a generous sprinkle of salt and pepper; divide among four plates. 
22. Spoon the duck and sauce over the fries, and serve. 

Recipe from the Brindle Room, which featured on Diners, Drive-Ins, and Dives.

Cinnamon swirl & toasted pecan Bundt

Batter
Flour, cake, sifted	11.25 ounces
Baking powder	1 ½ teaspoons
Baking soda	1 teaspoon
Salt, kosher	¾ teaspoon
Butter, unsalted, softened	1 cup
Coconut oil, melted	¼ cup
Sugar, superfine	1 2/3 cups
Eggs, room temperature	4 large
Vanilla extract	1 tablespoon
Orange zest, finely grated	1 teaspoon
Sour cream, full fat, room temperature	2 cups
Filling
Pecans, lightly toasted, finely chopped	1 cup
Sugar, granulated	3 tablespoons
Sugar, brown	3 tablespoons
Cinnamon, Ceylon, ground	2 teaspoons
Cocoa powder, unsweetened	2 teaspoons
Salt, kosher	½ teaspoon
Glaze
Sugar, confectioners	1 cup
Vanilla extract	1 teaspoon
Butter, unsalted	3 tablespoons
Milk	1 teaspoon
Salt	Pinch

Batter

1. Preheat the oven to 350°F with a rack in the center of the oven. 
2. Brush the inside of the Bundt cake pan with melted butter; dust with flour. 
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
4. In a stand mixer bowl, beat the butter and coconut oil on medium speed until smooth and light in color, about 1 to 2 minutes. 
5. Add the sugar, 1/3-cup at a time, creaming until light and fluffy; scrape the bowl. 
6. Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next. 
7. Scrape the bowl, and add the vanilla and zest. 
8. On the lowest mixer speed, alternate adding the flour mixture and the sour cream in small amounts, beginning and ending with the flour mixture; do not over-mix the batter. 

Filling

1. In a medium bowl, combine the pecan meal, sugars, cinnamon, salt, and cocoa. 
2. Use your fingertips to blend until well combined. 

Bundt

1. Spoon two-heaping cups of the batter into the prepared Bundt. 
2. Smooth with the back of a spoon, spreading the batter to the sides of the pan first and then to the center cone to create a well for the filling. 
3. Sprinkle about ½-cup filling evenly into the well. 
4. Cover the filling with about 2-cups batter, dropping dollops around the pan and smoothing with the spoon. 
5. Sprinkle another ½-cup filling evenly over the batter, and cover with 2-cups batter. 
6. Repeat until you end with batter as your final layer; ideally you’ll have four layers of batter and three layers of filling. 
7. Insert a butter knife 1 inch from the side of the pan straight into the batter going almost to the bottom. 
8. Run the blade around the pan twice, without lifting, spacing your loops about 1 inch apart for optimal cinnamon swirling effect. 
9. Tap the pan firmly several times on a cutting board or counter top to release any bubbles from the batter. 
10. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center comes out clean, about 50 to 60 minutes. 
11. Transfer to a wire rack, and let cool for 10 minutes before inverting the pan to release the cake. 

Glaze

1. Melt the butter; stir in the vanilla, salt, and sugar. 
2. Use up to 1-teaspoon milk to reach desired consistency, then pour over the cooled cake. 

Recipe from the Nordic Ware label that wrapped around my new Bundt pan.

Honey cake with citrus frosting

Cake
Flour, all-purpose	1 ¾ cups
Cinnamon, ground	1 ¾ teaspoons
Baking powder	½ teaspoon
Baking soda	½ teaspoon
Cloves, ground	¼ teaspoon
Allspice, ground	¼ teaspoon
Salt	¼ teaspoon
Ginger, ground	1/8 teaspoon
Oil, vegetable	¼ cup
Oil, almond	¼ cup
Honey	½ cup
Eggs, room temperature	2
Sugar, granulated	½ cup
Sugar, dark brown	½ cup packed
Tea, strong black, hot brewed	½ cup + 2 tablespoons
Orange juice	2 tablespoons
Vanilla paste	½ teaspoon
Frosting
Sugar, granulated	½ cup + ½ cup
Flour, all-purpose	¼ cup + 1 tablespoon
Milk, whole	1 cup
Butter, unsalted, softened	1 cup
Orange zest, finely grated	1 teaspoon
Vanilla extract	1 teaspoon
Salt, kosher	¼ teaspoon
Candied
Water	1 ½ cups
Sugar, granulated	½ cup
Orange, navel, thinly sliced	1

Cake

1. Preheat the oven to 350°F; grease an 8-inch springform pan and line the bottom with parchment paper, and wrap the outer bottom with aluminum foil, then set on a rimmed baking sheet. 
2. In a bowl, whisk the flour, cinnamon, baking powder, baking soda, cloves, allspice, salt, and ginger. 
3. In another bowl, whisk together the oil and honey. 
4. In a stand mixer fitted with the whisk, beat the eggs with both sugars at medium-high speed until thick and nearly doubled in volume, about 4 minutes. 
5. Gradually beat in the oil-honey mixture until just combined, about 1 minute. 
6. In a small bowl, combine the tea, juice, and paste. 
7. At low speed, in three alternating additions, add the dry ingredients and the tea mixture, until just combined. 
8. Scrape the batter into the prepared pan. 
9. Bake for 55 minutes, until a toothpick inserted in the center comes out clean. 
10. Transfer the cake to a rack, and let cook for 1 hour. 
11. Run a knife around the edge of the cake, and remove the springform ring. 
12. Invert the cake, and remove the springform bottom; discard the parchment paper. 
13. Let the cake cool completely, about 45 minutes, then transfer to a cake plate. 

Frosting

1. In a small saucepan, whisk ½-cup sugar with the flour, then whisk in the milk. 
2. Bring to a boil over moderately low heat, whisking constantly, about 10 minutes. 
3. Scrape into a heatproof bowl, and press a sheet of plastic wrap directly onto the surface; let cool 1 hour. 
4. In a stand mixer fitted with the paddle, beat the butter with ½-cup sugar and orange zest at medium speed until fluffy and smooth, about 5 minutes. 
5. Beat in the cool milk-flour mixture, 1 tablespoon at a time, beat well after each addition. 
6. Beat in the vanilla and salt, and continue beating until smooth, about 2 minutes. 
7. Spread a thin layer of frosting al over the cake, and refrigerate until set, about 15 minutes. 
8. Spread the remaining frosting all over the top and sides of the cake. 
9. Refrigerate until the frosting is just firm, about 30 minutes. 

Candied

1. Bring the water and sugar to a boil. 
2. Add the orange slices, and simmer for 30 minutes. 
3. Transfer the slices to a rack to cool. 
4. Top the cake with the slices before serving. 

Recipe moderately adapted from Food&Wine Magazine, March 2017