BRINED PORK RACK ROAST W/ BROWN BUTTER AND SAGE APPLE CHUTNEY

Ingredients

    Ingredients
  • 6 lb center-cut pork rib roast, 6-8 bones, French trimmed
  • Brine
  • 1 gal. cold water
  • 2 C ice
  • 1?2 C sugar
  • 1 C kosher salt
  • 3 fresh thyme sprigs
  • 3-4 fresh bay leaves
  • 4 juniper berries
  • 2 T whole black peppercorns
  • Spice Rub
  • 1 T coarse kosher salt
  • 1 T smoked paprika
  • 2 T whole black peppercorns
  • 1 T red pepper flake
  • 3 T extra virgin olive oil
  • Chutney
  • 2 T butter
  • 2 sage leaves
  • 1?4 C dried cranberry
  • 1?4 C dried golden raisins
  • 1 medium apple (Honeycrisp, Jonagold, or Granny Smith)
  • 1?2 C brandy

Directions

Pork Rack Roast

Combine water, and all remaining brine ingredients in a large saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (three to four gallon capacity). Let stand until brine is cool to touch, about one-hour. Add ice, then pork. Leave pork in brine overnight in refrigerator. Separately, crush all spices and oil with mortar and pestle.

Remove pork from brine and discard brine. Rinse pork under cold running water for five minutes to reduce saltiness. Pat dry with paper towels. Place pork on rack set over sheet of foil and let stand at room temperature for one hour. Brush with spice oil mixture.

Position rack in the center of the oven and preheat to 400°F. Place pork on rack in large roasting pan. Roast until instant-read thermometer inserted into center of pork registers 138-140°F, about one hour. Remove roast from oven and let pork rest for 20 minutes, allowing the internal temperature to rise seven or eight degrees. Meat should be faintly pink and juicy.

Chutney

Soak raisins and cranberries in the brandy for half an hour. Dice apple into thin one- inch pieces. Add butter to pan, heat until butter starts to foam. Add sage leaves and cook until butter starts to brown. Remove sage leaves and add apples. Saute? two minutes and then add cranberries, raisins, and brandy. Tilt pan away from you and ignite, cook until brandy absorbs. Top pork roast with chutney

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Pair your meal with a Pile O’ Bread Pudding Bites. Simply cut your favorite bread pudding into small squares and deep fry. Then drizzle with the bourbon caramel sauce.

BOURBON CARAMEL SAUCE

Ingredients

  • 1 C sugar
  • 1?4 C water
  • 1?2 C heavy cream
  • 1 T bourbon
  • Pinch of salt (optional)

Directions

Simmer sugar and 1?4 cup water on medium heat. Swirl pan (do not stir) for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn. Turn off burner, remove from heat, and slowly add cream while stirring. Add a pinch of salt and bourbon and place back on still- warm burner for another minute while stirring. Transfer to a heat-safe dish or bottle and let cool. Cover and store in the refrigerator. To serve, bring to room temperature or microwave the jar for 30 seconds before each use.

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PUMPKIN GNOCCHI

Ingredients

  • 3 lb potatoes
  • 1 C pumpkin pure?e
  • 2 eggs
  • 1?2 C Parmesan
  • 1?2 T cinnamon
  • 2 T salt
  • 1?2 tsp allspice
  • Pinch white pepper
  • 3-4 C flour

Directions

Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool, and mash with a fork or potato masher. Set aside. In a separate bowl, combine Parmesan, cinnamon, salt, pepper, and allspice together. Mix the eggs, pumpkin pure?e, and potatoes together and combine with dry ingredients. Add three cups flour and knead until dough ball forms. Add additional flour only as needed to help form dough ball. On a floured surface, shape small portions of the dough into long dowels. Cut dowels into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for three to five minutes or until the gnocchi rise to the top; drain and serve.

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BAKED BRIE PINOT NOIR CRANBERRY GALETTE

Ingredients

  • 1 block brie cheese
  • 1 puff pastry sheet
  • 1?2 C cranberries
  • 1?4 C pinot noir
  • 1?4 C sugar
  • 1 T egg wash
  • 1 T cold unsalted butter

Directions

Combine pinot noir, cranberries, and sugar in a saucepan on medium-high heat until wine reduces, about three minutes. Set aside to cool. Trim puff pastry sheet to fit to wrap the block of brie. Set brie in the puff pastry, spoon the cranberry sauce onto the brie, and pull the pastry over the brie. Brush with egg wash. Bake at 375°F for 15 to 20 minutes or until golden brown. Top with butter.

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