Cincinnati Chili

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Pork Tenderloin with Caramelized Pears and Pear Brandy Cream Sauce

Pork tenderloin with Caramelized Pears and Pear Brandy Cream Sauce

Pork:

2 Pork tenderloins (about 2 ½ pounds total wt.)

2 Tbsp. Herbes De Provence

1 tsp. kosher salt (go easy on the salt)

½ tsp. black pepper

1 Tbs. vegetable oil

Pears:

2-3 firm but ripe Anjou pears, peeled, halved, cored and cut into 1/3 inch thick wedges

2 Tbsp. unsalted butter

1-2 tsp. sugar

Pear brandy Cream Sauce:

2 Tbsp. unsalted butter

½ cup chopped shallots

1 tsp. dried thyme

¼ cup pear brandy (or reg. brandy or white wine)

1 cup heavy cream

1/3 cup pear nectar (or low sodium chicken broth)

Pork prep:

Preheat oven to 400 degrees. Sprinkle the pork with herbes de provence, salt, and pepper. Heat the vegetable oil in a large ovenproof skillet over high heat and brown the pork on all sides. Transfer the skillet to the oven and roast the pork 18-22 minutes or until the thermometer reads 145 degrees. Remove the pork from the skillet and keep warm. Tent with foil. Warning the handle is hot! (I have burned my hand, more than once!)

Meanwhile, while the pork is roasting, cook the pears. Melt 2 Tbsp. butter in a large nonstick skillet over medium high heat. Add the pears and sugar and saute until the pears are tender and golden, about 8 minutes. Set aside and keep warm.

When the pork is done, transfer to a platter and lightly tent with foil to keep warm.

In the same pork pan, melt butter. Add shallots and saute until tender; stir in thyme. Remove from the heat and add the pear brandy. Return the pan to the heat and bring to a boil reducing the brandy down to a glaze, scraping up any browned bits. Add the cream and pear nectar: boil until thick, about 5 minutes. Season with salt and pepper.

To serve: Reheat pears if needed. Slice the pork into medallions. Spoon the pears into the center of platter. Arrange pork around pears & pour sauce over the pork. Serve with mashed potatoes.

Serves 8

Cranberry Walnut Multi Grain Bread With Double Orange Blossom Honey Butter

Cranberry Walnut Multi Grain Bread

1 1/2 cups warm water (105-110 degrees, esp. not over 120 degrees - kills yeast!)

1/3 cup molasses, pref. un-sulfured. (I use regular)

1 T. rapid rise yeast

3 cups total bread flour, divided

1/2 cup yellow cornmeal

1/2 cup rye flour

1/2 cup while wheat flour

3 T. cocoa powder, sieved

3 T. vital wheat gluten (Important step- you need to do this- it makes bread rise). Store in fridge

2 tsp. espresso powder

1 1/2 tsp. salt

1 cup good quality dried cranberries (should be pliable not hard nuggets)

1 cup chopped walnuts (or your favorite nut)

2 generous T. walnut oil (store in fridge- will go bad)

Cornmeal for dusting

Put dough hook on mixing bowl. Place warm water, molasses and yeast in the mixing bowl. Let stand until mixture is foamy.

Meanwhile, combine 2 1/2 of bread flour with whole wheat, cornmeal, rye, wheat  gluten, espresso, cocoa and salt. Whisk well.

Add flour mixture to yeast mixture & mix on speed 2 ~ 2 min.

Add the cranberries, walnuts, and oil & mix on speed 3 for another 2 min. or until mixed. Con't on speed 3, add rest of the flour- 1/2 cup- a little at a time until a dough ball forms.

Knead in the bowl speed 2 for 4 minutes.

Put in a large bowl and cover with plastic wrap- not a towel to preserve heat. Let rise in a draft free place x 2 hours or so.

Knead in, gently, any stray berries or nuts. shape into a 13 x 4 loaf. Place on a large bake sheet covered with parchment paper. Spray lightly with Pam and sprinkle cornmeal for dusting.

Cover again with plastic and let it rise 40 min.

Preheat oven 350 degrees. Cut 5 diagonal slices across the top. Bake on center rack so bottom doesn't burn. Bake 35-45 min. (Until center temp 205). The bread should sound hollow when tapped. Transfer to a wire rack and cool.

Double Orange Blossom Honey Butter

Whip 1 stick unsalted softened butter until fluffy. Beat in 2 T. good orange blossom honey or more, to taste. Add 1/8 tsp. orange oil or 1/2 - 1 tsp. orange extract.

Makes a wonderful combination

This recipe was from Rita Heikenfeld's Gifts from the Kitchen Class.You could easily make smaller loaves. This also makes great sandwich bread. Mmmmm sliced turkey, a light cheese.....enjoy.

Rita says "It doesn't matter where the recipe came from, it only matters where it's going"

CAPTAIN COLLINI’S CHICKEN CHILI

From ( Now Retired District Chief) Dave Collini, Cincinnati Fire Dept

6 chicken breasts, cooked and cubed 1 large onion, diced
1 T. garlic, minced
2 cans of chicken broth
1 tsp. cumin
1 small can of red chilies
1 small can green chilies
1 tsp. chili powder
1 tsp. crushed red pepper
1 large can of diced tomatoes
2 jars cooked navy beans
Cheese of choice-  Mozzarella or Pepper Jack  shredded
Tortilla chips

Garnish: Mozzarella or Pepper Jack  shredded and tortilla chips
Cook & cube chicken. Saute onions until soft and translucent. Add minced garlic, cooking 1 minute. Add cumin, chili powder and red pepper flakes. Add chilies and tomatoes (including juice). Add broth, chicken and beans. Cook 1-2 hours low heat. Garnish with cheese and tortilla chips....eat.

BLACKBERRY JAM CAKE & CARAMEL ECONOMY FROSTING

BLACKBERRY JAM CAKE
(Serve with Caramel Economy Frosting)

Cream:
2 sticks unsalted butter at room temperature 
2 c. light brown packed sugar
4 eggs, beaten

1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3 1/2 c. flour
1 tsp. baking powder

1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. heaping baking soda
1 c. chopped black walnuts (or English)
1/2 tsp. black pepper
1 c. raisins
1/2 tsp. cinnamon
1 c. buttermilk
2 c. blackberry jam

Heat oven to 325 degrees. Grease and flour a large tube pan that holds 10 cups. (A standard bundt is too small!) Cream together butter, sugar, then add eggs. Set aside. Sift together all dry ingredients (including spices). Mix together the dry ingredients, alternating with 1 cup of buttermilk, into the creamed ingredients and mix well. Fold in blackberry jam. (I take a cup of the mixture and hand mix the blackberry jam into it) You want to avoid "clumps" of jam as they will fall to the bottom of the pan and make uneven baking. Fold in nuts and raisins. Bake in a tube pan (I put it on a cookie sheet) for 65-70 minutes, until a toothpick in the center comes out clean. Cool and frost with caramel economy frosting.
Note: This was a cake my grandmother, Ada, made for each of her children at Christmas.
Freeze in slices, freezes very well.


CARAMEL ECONOMY
FROSTING
(For the Blackberry Jam Cake)

1 1/2 c. sugar
1 T. butter, unsalted
1/2 c. packed brown sugar
1/2 tsp. vanilla
3/4 c. evaporated milk
1 T. white Karo syrup
Boil sugar, milk and Karo to a soft ball stage (like fudge). Cool slightly. Then add butter and vanilla. Beat until thick enough to spread. Add warm water droplets to thin out if it gets too thick to spread. Top with candied cherries or nuts if you wish.

Colonial Cookies (Page 73)

COLONIAL COOKIES                                                      Melody Bain
1 c. unsalted butter, room temperature
1 c. sugar plus extra for dusting
1 c. flour
1 tsp. baking soda
2 c. quick cooking oats

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a bowl mix the sugar, butter, flour and baking soda with very well a pastry blender. Mix in oats very well. Take a scoop measure and roll into balls, place on cookie sheet. Dip a glass in a bowl of sugar and then flatten the balls with the glass. Bake "until done" (she thinks it's funny when I want a time!). "Until golden around the edges." 15- 18 minutes for my oven. Allow to cool on the cookie sheet, as these cookies are very fragile (* see cloud note) .
Note: Melody is one of the best cookie makers I know. Her cookies almost float, hovering over the plate. Her cookies are a cross between a dessert and a *cloud. Light fluffy and delicious.

(For the fall I dusted with orange sugar)

Tuscan Bean and Sausage Dip

Tuscan Bean and Sausage Dip

1 lb bulk hot Italian sausage

1 med onion chopped

4 cloves garlic minced

½ c dry white wine or chicken broth

½ t oregano

¼ t salt

¼ t thyme

8 oz cream cheese softened

1 pkg (6 oz.) coarsely chopped baby spinach

1 can (15 oz.) cannellini beans rinsed & drained

1 cup chopped seeded tomatoes

1 cup (4 oz) shredded mozzarella cheese

1/2 c shredded Parmesan cheese

Preheat 375. Cook sausage, onion & garlic over med heat until sausage cooked. Make crumbles, drain grease. stir in wine, oregano, salt & thyme. Bring to a boil & cook until liquid almost evaporated. Add cream cheese and stir until melted. Stir in spinach, bean & tomato. Cook and stir until spinach is wilted. Transfer to 8 in square or 1 ½ qt pan. Sprinkle w/ all the cheese.  Bake 20 – 25 minutes or until bubbly. Serve with crackers or Tostito scoops.