Tag Archives: pork

Kumquat Champagne Cocktail With Candied Kumquat Garnish

Kumquats may look like miniature oranges but make no mistake they are very different…

Kumquats have an edible rind which is tender and sweet.  Oranges have inedible rinds.

Kumquat flesh is dry and very tart.  The flesh of an orange is sweet with a bit of tartness.

Kumquats are more expensive than oranges. I paid $6.99 for 12 ounces. Oranges would have costed me 99 cents for a pound.

Both kumquats and oranges are rich in vitamin C.  Both fruits have seeds.

For sweet cocktail lovers please note…this cocktail is NOT SWEET!  It has the tartness of kumquat with just a hint of sweet and lots of fun bubbles.

Kumquat Champagne Cocktail

This recipe is from Epicurious.com.

Serves 4

INGREDIENTS

1 1/4 cups thinly sliced kumquats

1/3 cup Grand Marnier or other orange liqueur

1/4 cup sugar

1 750-ml bottle brut Champagne, well chilled (I used sparkling wine for this recipe since I rarely use true champagne to make cocktails.)

PREPARATION

    1. Using back of large spoon, mash first 3 ingredients in bowl. Let stand 5 minutes. Strain mixture through fine sieve set over bowl, pressing on solids.
    2. Pour 2 tablespoons kumquat syrup into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.

Garnish with candied kumquats.  (I saved the kumquats from the cocktail kumquat syrup to make the candied kumquats.)

Candied Kumquats

12 ounces sliced kumquats

1 cup sugar

1 cup water

Place water and sugar in a saucepan. Stir to combine.  Heat to boiling and then reduce heat to a simmer. Add kumquat slices and stir to coat the slices with sugar water.  Simmer over medium-low heat for 20 minutes.  Remove from heat and cool.

I also served the candied kumquats with Roasted Pork Loin finished with Oliveto Olive Wood Smoked Olive Oil…divine!   So easy, I just put a small pork loin in a baking pan, drizzled it with some of the wood smoked olive oil (gives the pork a little hint of smokey flavor)and sprinkled it with Cavender’s Greek Seasoning.  Baked in pre-heated 350 degree oven for 40 minutes.   After I took it out of the oven I drizzled it with some more of the smoked olive oil and served each portion of pork with a spoonful of the candied kumquats.

 

I always love the signs outside our local wine shop Mr. Bill’s Wine Cellar…

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Dinner In 10 Minutes ~ PORK AU POIVRE ~ With Champagne Pairing

As much as I love to cook, sometimes I don’t have time to do all of the chopping and mixing and fussing to make a delicious dinner, so I look for shortcuts.  I’ve found the roasted pork tenderloin at Fresh Market to be a saving grace in dinner preparation. Here’s one of my favorite “go to” recipes that takes 10 minutes to prepare and plate:

pork

PORK AU POIVRE

Serves 4

4  (1/2 inch thick) slices pork tenderloin (I purchase the pork loin already roasted in the deli section of Fresh Market)

1 tablespoon black peppercorns, freshly ground

1/2 teaspoon salt (or a little more to taste)

2 tablespoons butter

1/4 cup cognac

1/3 cup heavy cream

  1. Melt butter in a frying pan.  Place pork tenderloin slices in the pan and sprinkle with salt and freshly ground pepper.
  2. Heat the pork over medium heat, turning once, for 2 or 3 minutes, until pork is browned.
  3. Carefully remove the pork slices from pan and place on a plate.  Add cognac to pan and warm slightly. Add cream to cognac and stir, warming for a minute or two.  Place the pork back into the pan and spoon the sauce over the pork. Serve warm.

To complete my Pork Au Poivre dinner I serve a Fresh Spinach Salad with Poppy Seed Dressing (also purchased at Fresh Market).  Minimal cooking with maximum flavor!

With less time in the kitchen I can enjoy nap time with these two little rascals…

cats

The champagne pairing which was absolutely fabulous with the Pork Au Poivre was Francoise Bedel  Dis, “Vin Secret” Champagne.  Beautiful golden color with a delicate bead of fine bubbles. Ripe fruit and baked apple, with hints of tropical fruit.  86% Pinot Meunier, 8% Pinot Noir and 6% Chardonnay, the earthiness of the Pinot Meuneir makes this champagne a lovely pairing for roasted pork.  My husband proclaimed it a “Perfect Pairing”!  $50 range. Available locally at Mr. Bill’s Wine Cellar or on-line.  http://mrbillswinecellar.com

Treveri Cellars Sparkling Rosé

I  found this gem at one of our local grocery stores, Tinnell’s Finer Foods ~ http://tinnells.com

A lovely weekend sparkling!  It’s fresh, it’s pink, it’s peachy, it’s fizzy, and it’s only $13.99.  A blend of Syrah and Chardonnay from the Yakima Valley in Washington State.  http://www.trevericellars.com

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