SPLIT PEA SOUP

1 lb. dried split peas
5 cups chicken broth
5 cups water
5 - 6 strips partially cooked bacon
1 small red onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp marjoram
4 carrots, chopped
2 potatoes, chopped
6 cloves garlic, minced
2 bay leaves

1. Combine everything in a slow cooker.  Cover and cook on high for 4 - 5 hours.

2. Remove bay leaf. Puree with immersion blender, season to taste.  If soup is to watery, place in large pot, uncovered, over medium-high heat. Bring to a boil.  Reduce heat, and simmer (stirring often) until desired consistency is achieved.

CHRISTMASY CRANBERRY COCKTAIL MIX

This is ridiculously yummy, and gets you right into the holiday spirit. 

4 cups fresh cranberries

1 bottle cranberry juice

9 whole allspice berries

5 cinnamon sticks

9 whole cloves

1 cup sugar

1. Place cranberries, cranberry juice, 5 allspice berries, 3 cinnamon sticks, 5 cloves and 1 cup sugar in a large pot, and bring to a boil and cook until berries start bursting - about 10 minutes.

2. Strain mixture through a fine sieve (I use a metal sieve first, followed by a re-usable coffee filter).  Return to pot.

3. Place remaining spices (2 cinnamon sticks, 4 cloves, 4 allspice berries) into a parchment bundle or bag, add to pot, and reheat mixture over low until the desired temperature is reached (I usually let it simmer this way for an hour or more). Remove spice packet.

4. If serving cold cocktails, bottle mixture and place in refrigerator until ready to serve.

COCKTAIL SUGGESTION:

Mix 2 parts Christmasy Cranberry Cocktail Mix with 1 part Deer Park Farms Plain Apple Vodka.  Shake in cocktail shaker filled with ice.  Serve cold over ice.

IRRESISTIBLE APPLE CIDER

6 cups apple cider (make your own with my recipe if you want, but don't use plain apple juice)
1/4 cup maple syrup (the real kind)
2 - 3 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
1 - 2 cups whiskey or rum, to taste (I use 1 1/2 cups, but this can be a bit "strong")
1/4 - 1/2 cups Butterscotch (or Cinnamon) Schnapps (optional)

1. Pour apple cider and maple syrup into slow cooker (or pot) on low.

2. Bundle cinnamon, cloves, allspice, orange peel and lemon into spice bag or cheese cloth (place in center and bring four corners up and tie with kitchen twine) and add to cider.

3. Allow to simmer for several hours (if using the stove top - do NOT allow to boil). Remove spice bundle.

4. Just before serving, stir in the schnapps and either whiskey or rum (I prefer whiskey).

Crete Pork Chops

4 pork chops
salt and pepper
1/2 lemon, juiced
1 tsp. thyme
1/2 - 3/4 cup vegetable (or chicken) stock

1. Heat a small amount of olive oil in a medium skillet over high heat.  Season Pork Chops with salt and pepper, and quickly sear both sides until brown.

2. Reduce heat to medium and add lemon juice, thyme and stock.  Cook until juices run clear (5 - 8 minutes each side).

*I like to serve this over quinoa with steamed spinach.
*This is how many of the families I stayed with on the island of Crete served pork chops...simple and delicious.  Add a traditional Greek salad and enjoy!

KILLER CREAM OF ONION SOUP

1/4 cup unsalted butter
3 large sweet onions, sliced
2 - 3 bay leaves
1/2 cup vermouth (or sherry, or very dry white wine)
4 c. vegetable stock
2/3 cup heavy cream
lemon juice
salt and pepper

1. Melt butter in a large pot over medium heat.  Set aside 1 - 2 cups onions.  Add bay leaves and remaining onions to pan, stir to coat with butter.  Cover and cook on low stirring occasionally until very tender but not browned (about 30 minutes).

2.  Add the vermouth, increase heat to medium-high and boil rapidly until the liquid has evaporated.  Add stock, 1 tsp. salt, and pepper to taste.  Return to a boil, lower the heat and simmer for 5 minutes. Remove from burner and allow to cool.

3. Discard bay leaf and puree with immersion blender or food processor.  Return the soup to pan.

4. In a deep skillet, melt 2 tbs. butter over medium heat and add onions.  Cover and cook until tender, but not browned (about 10 minutes); uncover and continue to cook gently until golden (about 20 minutes longer).  Set aside.

5. Add cream to soup and reheat over medium.  Do NOT allow it to boil.  Taste and adjust the seasonings, adding a little lemon juice, if desired. Add the caramelized onions and stir for 1 - 2 minutes.  Serve hot, sprinkled with croutons or chopped chives.

STUFFED PORK WITH BALSAMIC CHERRY REDUCTION SAUCE

1 pork tenderloin (or roast)
Salt and Pepper
1/2 cup soft goat cheese, crumbled
zest of 1 lemon
1 tbs. basil, chopped
1 tsp. pepper
1 bunch fresh spinach (or about half of a small bag)
1 tbs. olive oil

SAUCE
1/2 cup red wine
1/2 cup cherries, pitted and chopped (I just used frozen ones)
1 tbs. balsamic vinegar

1. Butterfly the pork lengthwise (or pound it to about 1/2 inch thick which is what I did!); season with salt and pepper

2. In a small bowl, mix together the cheese, lemon zest, basil and pepper. Spread onto prepared pork and top with spinach.

3.  Roll up the pork, securing with butchers twine every inch or so.  Season with salt and pepper.

4. Heat 1 tbs. olive oil over medium-high in an oven proof pan. Sear/Brown the pork on all sides

5. Preheat oven to 350 F.  Place entire pan in oven and roast for 1 - 1 1/2 hours or until internal temperature reaches 160 F.  Remove pork, cover and allow to rest.

6. Return pan to medium high heat, remembering that it's HOT! Add the red wine and deglaze being sure to scrape off any browned bits from the bottom.  Add the cherries, balsamic vinegar, salt and pepper.  Reduce.  


7.  Slice the pork, and serve drizzled with cherry sauce.






*If your pork is still not cooked, you can always return individual slices to the skillet and finish cooking them there!

ACTUALLY YUMMY CRANBERRY SAUCE

For the best flavor, be sure to make this the night before!!!!

5 whole allspice berries
5 whole cloves
3 cinnamon sticks

4 cups fresh cranberries

1 1/2 cups water

2 cups sugar

1. Place spices in a spice bag - I get mine at World Market Cost Plus.  Place in medium size sauce pan along with cranberries and water.

2. Bring to a boil, and cook until berries start bursting - about 10 minutes. Remove spice bag (if you're making Apple Cider for the same meal - don't discard it! Reuse it!).

3. Reduce heat to low and add sugar.  Continue to cook until sugar is dissolved (about 5 minutes).  Remove from heat and cool. Place in refrigerator overnight (the MINIMUM amount of time to allow the flavors to develop would be 8 hours, but honestly, it really "comes into its own" after about 12 hours in the fridge).