Holiday 2017 – Rimann Liquors

Holiday 2017

December 1, 2017

Pork Loin with Olives, Spinach and Rice Stuffing

Brine:

  • 8 cups water
  • ¾ cup sugar
  • ¾ cup kosher salt
  • 2 tablespoons grated lemon rind
  • 2 tablespoons chopped fresh oregano
  • 2 garlic cloves, crushed
  • 1 (3 ½ pound) center-cut boneless pork loin roast, trimmed

 

Stuffing:

  • ¾ cup uncooked jasmine rice
  • 1 (6-ounce) package fresh baby spinach
  • ½ cup pitted Kalamata olives, finely chopped
  • 1 teaspoon crushed red pepper
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • Remaining ingredient:
  • 1 tablespoon freshly ground black pepper

To brine pork, combine first 6 ingredients in a large nonaluminum bowl or pan, stirring until sugar and salt dissolve; add pork.  Cover and refrigerate 8 hours of overnight.  Remove pork from brine:  discard brine.

Preheat oven to 325 degrees.  Starting off-center, slice pork lengthwise, cutting to, but not through, other side.  Open uneven portions, laying pork flat.  Turning knife blade parallel to surface of butting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.  Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin.  Refrigerate until ready to use.

To prepare stuffing, cook rice according to package directions, omitting salt and fat.  Add spinach and ½ teaspoon salt to hot rice, stirring until the spinach wilts.  Stir in olives, red pepper, 1 teaspoon rind and juice.

Spread rice mixture over pork, leaving a ½ inch border around outside edges.  Roll up pork, jelly-roll fashion, starting with a long side.  Secure both ends with twine.  Secure middle at 2-inch intervals with twine.  Rub black pepper over pork.  Place pork on a broiler pan.  Bake at 325 degrees for 1 hour and 20 minutes or until a thermometer registers 155 degrees.  Let pork stand 10 minutes before slicing.

12 servings

Garlic-Caper Roasted Mushrooms

  • 1 ½ pounds cremini mushrooms, trimmed and halved (about 4 cups)
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons capers, drained and chopped
  • 1 ½ tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 450 degrees.  Place mushrooms on a baking sheet; sprinkle with salt and pepper.  Bake at 450 degrees for 20 minutes or until tender and lightly browned.

Combine capers, butter and garlic in a microwave-safe bowl; microwave at high 1 minute; toss.  Bake at 450 degrees for 2 minutes or until browned.  Sprinkle lemon juice and parsley over mushroom mixture.  Serve warm.

Brie with Jeweled Fruit Compote

 

  • ¼ cup dried tart cherries
  • ¼ cup dried apricots, sliced
  • ¼ cup golden raisins
  • 2 tablespoons brown sugar
  • 3 tablespoons brandy
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon whole-grain mustard
  • ¾ teaspoon chopped fresh rosemary
  • 1/8 teaspoon freshly ground black pepper
  • Dash of kosher salt
  • 6 small dried figs, quartered
  • 1 (8-ounce) wheel Brie cheese

Combine all ingredients except cheese in a medium microwave-safe bowl.  Microwave at HIGH 2 minutes.  Stir mixture: microwave at HIGH 1 minute or until bubbly.  Serve warm fruit over Brie.

Woodford Reserve Chocolate Bread Pudding with Bourbon Butter Sauce

  • 1 quart whole milk
  • 12 cups stale French bread, diced in 1-inch cubes
  • 3 eggs, beaten
  • 1 3/4 cups sugar
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 6 ounces dark or bittersweet chocolate, chopped in large chunks
  • 3 tablespoons unsalted butter, melted

Place bread cubes in large bowl and toss with milk until bread is moistened. Soak bread in milk for at least one hour.

Preheat oven to 350 degrees. Whisk together the eggs, sugar, vanilla and cinnamon and pour over bread/milk mixture. Fold together until well mixed.

Fold in the chocolate chunks and mix until evenly distributed.

Pour into a greased deep 13×9-inch pan. Drizzle the melted butter over the pudding then cover with foil.

Bake at 350 degrees for 30 minutes covered, and 10-15 minutes uncovered until pudding is set and firm in the middle and golden brown on top.

Serve warm with Bourbon Butter Sauce (see below.)

Bourbon Butter Sauce

  • 8 ounces butter
  • 2 cups sugar
  • 1/2 cup Woodford Reserve Bourbon
  • 2 eggs

 

Melt butter in heavy bottomed saucepan over medium heat. Whisk in the sugar and bourbon and bring to a simmer.

Crack eggs in a large bowl and whisk until blended. Add a little warm bourbon mixture and whisk. Continue to add the bourbon mixture a little at a time until the eggs have been tempered.

Pour all liquid back into the pan and return it to medium heat. Bring to a light simmer and cook for several minutes, until thickened. Keep warm and serve over bread pudding.

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