Recipes

Maple Mustard Pork Tenderloin

 Dijon mustard, sage, and maple syrup make a tasty sauce for pork tenderloin. Whip up this tasty dish in less than 30 minutes.

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

• 1 whole pork tenderloin
• 3 teaspoons fresh sage, minced
• Salt and pepper to taste
• 1 tablespoon butter
• 1 cup low sodium chicken broth
• 2 tablespoons pure maple syrup
• 2 tablespoons coarse grain Dijon mustard
• Fresh sage for garnish

Preparation:

Slice pork tenderloin into 1/3-inch thick slices. Sprinkle with 1-1/2 teaspoons sage, salt, and generous amount of pepper.

Melt butter in heavy medium skillet over medium-high heat. Add pork and cook until golden brown on both sides and cooked through, about 1-1/2 minutes per side.

Transfer pork to plate, leaving drippings in skillet. Add broth, maple syrup, mustard, and remaining 1-1/2 teaspoons sage to skillet. Boil until syrupy and thick, about 3 minutes, scraping up browned bits. Reduce heat to low.

Return pork and any accumulated juices to skillet and cook until just heated through, about 1 minute. Serve pork with sauce. Garnish with fresh sage.

Yield: 4 servings

 Maple Nut Cookies

These chewy cookies are flavored with maple syrup and coconut, plus macadamia nuts for crunch. You may substitute other nuts or double up on the coconut. If you are feeling decadent, add some white chocolate chips.

Prep Time: 15 minutes

Cook Time: 12 minute

Ingredients:

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup solid vegetable oil (shortening)
• 1 cup packed light brown sugar
• 1 large egg, lightly beaten
• 1/2 cup pure maple syrup (not imitation)
• 1 teaspoon vanilla extract
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped macadamia nuts

Preparation:

Preheat oven to 375 degrees F. Line baking sheets with Silpats or parchment paper.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream shortening and brown sugar until light and fluffy. Add egg, maple syrup, and vanilla extract. Beat on medium speed until well-combined.

Add flour, coconut, and macadamia nuts. Stir with a large fork just until combined.

Scoop tablespoons of dough and place on prepared baking sheets 2 inches apart. Bake 10 to 12 minutes until golden. Let cool 5 minutes and remove to racks to completely cool. Store in a covered container.

Yield: about 3 dozen

Emeril’s Favorite French Toast

 Popular chef Emeril Lagasse shares his favorite French toast recipe which is flavored with orange juice. It is great for breakfast or serve it with a scoop of ice cream for dessert.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 4 large eggs
• 1 cup whole milk
• 1/4 cup freshly squeezed orange juice
• 1 Tablespoon orange zest
• 2 teaspoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 8 slices bread
• 8 teaspoons unsalted butter
• Confectioners' sugar
• Maple syrup

 Preparation:

Preheat the oven to 200 degrees F.

Crack the eggs into a large mixing bowl and whisk well.

Add the milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined.

Working quickly, dip each bread slice into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated bread slices to a plate while you finish coating the remaining slices.

Heat a small skillet over medium heat until hot, about 3 to 5 minutes.

Melt 1 teaspoon of the butter in the skillet, then add a slice of coated bread, and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with a plastic turner and cook until the second side is golden, about 1 to 1-1/2 minutes.

Transfer the French toast from the skillet to a baking sheet. Cover lightly with aluminum foil and place in the oven to keep warm while you cook the other slices.

Repeat with the remaining slices, being sure to add 1 teaspoon of the butter to the pan before every slice.

Sprinkle the French toast with confectioners' sugar and serve with maple syrup.
Yield: 4 to 8 servings           

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