The Era of the Intimate Gathering | Menu 2 | Burlap & Lace
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the era of intimate gatherings | menu 2
toasted walnut & pink lady stuffed pork tenderloin with apricot whiskey glaze
mustard & butter roasted russets with fresh herbs
winter greens featuring | anjou pear | raspberries | maple pecans
sparkling red wine
blackberry shortcake with vanilla bean scones
Tablescape | Wistful & Romantic | Lace & Burlap
Inviting people into our Inner Sanctuary.
For a moment we can create magic, stop time, inviting our guests into a different era. The textiles you choose set the tone. Vintage napkins give the feel of stepping back in time. This moment is wistful & romantic with lace & burlap. Using a goblet to hold babies breath & willow branch whisks us away into a visual romance. Push Play below…
Walnut & Apple Stuffed Pork Tenderloin
Toasted Walnut & Pink Lady stuffed Pork Tenderloin with Apricot Whiskey Glaze
serves 4- two slices each with sauce
2 lb. pork tenderloin
1 shallot, minced
1 clove of garlic, minced
1/2 of a pink lady apple, chopped
2 Tbsp. butter
1/2 cup chicken stock (you may need more depending on how dry the bread cubes are)
2 cups stale bread cubes
4 fresh sage leaves, chiffonade
1/4 cup toasted walnut, chopped
salt/pepper to taste
1/2 cup apricot jam (or orange marmalade)
2 Tbsp. whiskey
1.) Butterfly tenderloin, salt & pepper both sides. Heat a Tbsp. of olive oil in a cast iron skillet over medium heat & saute shallots, garlic & apple until they just begin to soften then add butter & stock; heat through. Place bread cubes in a large bowl, pour hot stock mixture over, add sage & walnuts, stir to combine. Add more stock as needed until mixture just holds together & yet is not soggy.
2.) Place mixture over butterflied tenderloin & roll up. Tie with cooking twine. Preheat oven to 350f. Heat 1 Tbsp. of olive oil & 1 Tbsp. of butter in the same cast iron skillet, brown tenderloin on both sides. Open roast the tenderloin in the iron skillet for about 30 minutes or until you reach an internal temperature of 155f.
3.) Remove from oven. Tilt pan, pooling juices into one corner & whisk in jam & whiskey. Brush over pork & return to oven. Continue to roast until glaze sets up & pork reaches 165f (pork is normally cooked to 155f but stuffed, it’s safer to cook to 165f). Remove from oven & allow to rest 10-20 minutes before slicing. Drizzle with glaze from pan.
Mustard & Butter Roasted Russets with fresh Herbs
Mustard & Butter Roasted Russets
Mustard & Butter Roasted Russets with fresh Herbs
serves 4
3 large Russet potatoes
2 Tbsp. olive oil
salt/pepper to taste
1/4 cup butter, softened but not melted
1/4 cup mustard
2 Tbsp. chopped herbs such as thyme, rosemary or parsley
Microwave potatoes for 7 minutes. When just cool enough to handle, cut into large cubes. Preheat oven to 350f. Toss potato cubes with olive oil & season with salt & pepper. Roast potatoes on a sheet pan until golden & tender. Remove from oven, whisk together butter, mustard & herbs, toss with potatoes. Roast for another 10 minutes until mustard sets up on potatoes & gets bubbly.
Winter Salad featuring Spinach, Anjou Pear, Raspberries & Maple Pecans
Winter Greens with | Anjou Pear | Raspberries | Maple Pecan
serves 4
1- 5oz. bag, baby spinach with baby red butter lettuce mix (or the like)
1 Anjou pear, sliced
1/2 cup raspberries
1/4 cup feta, crumbled
1/4 Maple Pecans (or other candied nut)
pomegranate arils
Arrange greens on a large serving plate, garnish with fruit, cheese & nuts. Serve with an offering of two different dressings; a creamy Roquefort & a Balsamic vinaigrette.
Blackberry Shortcake on Vanilla Bean Scones
Blackberry Shortcake on Vanilla Bean Scones
Blackberry Shortcake
serves 4
4 scones (homemade or purchased)
12 oz. fresh blackberries
1 tsp. lemon zest
4 tsp. Turbinado sugar, finely ground
2 cup whipped cream
Toss berries with zest & sugar; crush three of the berries with the back of a spoon but leave the rest whole. Set aside but stir occasionally for 20 minutes to release natural juices from berries. Cut open a scone place 1/4 whipped cream on bottom half, top with berries, place the top of scone over berries then finish with another dollop of whipped cream.