Friday, December 31, 2010

Kathy Goodwin's New Year's Day Menu /Recipes

The Menu
Hor D'ouvres
Tarragon Deviled Eggs

Dutch Oven Pork Roast
Melange of Turnip ,Collards & Cabbage
with Chili Garlic and Spiced Vinegar
Steamed Rice
Jalapeno Spiced Black eyed Peas
Whole Corn Cornbread
Pineapple Bread Pudding W/Cream
Dark Chocolate Fig Truffles

Chile-Vinegar Turnip Greens
4TB bacon grease
8 garlic cloves, minced
2 Onions chopped
(2-pound) mix turnip greens,collards,cabbage chopped
1 bunch of turnips (peeled cubed)
1 can chicken broth
1/2 cup Spiced rice vinegar
4 teaspoons chile paste with garlic
1/2 teaspoon freshly ground black pepper
Sea salt to taste
2 oz Jalapeno Jelly optional
Heat oil in a stockpot over medium-high heat. Add garlic, and sauté for 30 seconds or until lightly browned. Add the greens, and sauté for 5 minutes or until wilted. Add the remaining ingredients. Bring to a boil; cover, reduce heat, and cook 45 minutes.
Dutch Oven Pork Roast
7 lbs pork roast (butt, loin, etc.)
garlic cloves, peeled
2 small
onion, thinly sliced
2 packs French Onion Soup Mix
2 cups water
1 tablespoon
Kitchen Bouquet
2 teaspoons
black pepper
1 teaspoon
2 tablespoon bacon grease
Prep Time: 15 mins
Total Time: 3 hr
1 Pre-heat oven to 350°F.
2 Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid,
over medium high heat.
3 Salt and pepper all sides of pork roast.
4 When lard just begins to give off smell of being hot, place roast in pot.
5 DO NOT move it for a minute or so, then rotate it to brown all sides.
6 Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
7 Mix Kitchen Bouquet into the 2 cups of water.
8 Pour in the water mixture.
9 Bring to a boil.
10 Cover tightly and place in lower portion of the oven.
11 Roast 2.5 hrs.
12 Half-way through roasting time turn the roast over.
13 Remove roast from pan and cover to keep hot.
Chocolate Covered fig Truffles

1 cup heavy cream
8 ounces semisweet chocolate, finely chopped
24 to 36 dried Calimyrna figs, depending on size
1 1/2 pounds semisweet, dark, chocolate
Line a cookie sheet with parchment or waxed paper.
Heat cream in a saucepan over medium heat until it just starts to boil. Remove from heat.
Stir in the chopped chocolate until completely melted and smooth. Cover and allow to set for several hours until firm. (This is your ganache filling - some people do like to chill it to hurry along the process).
Soften the figs for filling by rolling them between your fingers. Poke a whole in the bottom with a skewer big enough to allow you to fill them.
Stir ganache lightly and fill a pastry bag. Using a small round (1/4") tip, pipe the filling into the bottom of the figs. Allow to set again.
Store in the refrigerator and bring to room temperature before serving.

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