4-H Cooking Class Monday Dec. 1st

Here is what we are making this Monday!



Pork Normandy
15 Servings

Ingredients:

3 Tbsp Butter
4 Lbs Pork Tenderloin
2-1/2 Medium Onion, thinly sliced
2-1/2 Large Sweet Apples, peeled, cored, sliced
2-1/2 Tsp All-Purpose Flour
13 oz Chicken Stock
10 oz Apple Cider
1/3 cup Heavy Cream
Salt and pepper to taste


Method of Preparation:
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in an oven-proof pot over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from pot, and set aside.
Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until onions are translucent and apples are golden brown. Stir in flour; cook about 30 seconds.
In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pot, and reheat over medium-low; stir in cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Adjust to taste.


Dutchesse Potatoes
16 Servings

Ingredients:

4 Lbs Potatoes, peeled and cubed
6 oz soft butter
8 egg yolks
½ Tsp nutmeg
Salt and pepper to taste


Method of Preparation:
Preheat oven to 375 degrees F.
Boil Potatoes in salted water until tender.
Drain well and mash until there are NO lumps.
Mix in butter, yolks, salt, pepper, and nutmeg.
Mix well (Should be thick.)
Spoon potato mixture in a pastry bag fitted with a sawtooth tip.
Pipe into small mound on a buttered baking sheet.
Bake 8 to 10 minutes, or until golden brown.


Asparagus with Boursin
8 Servings

Ingredients:

2 Lbs Asparagus, trimmed and washed.
6-8 oz Boursin Cheese
2 Tbsp Olive Oil
Juice from 1 lemon
Salt and Pepper to taste


Method of Preparation:
Gather Mise en Place
In a pot, simmer asparagus in salted water for 6-8 minutes.
Place on platter.
Drizzle oil and juice on asparagus.
Top with crumbled cheese, salt and pepper.


Crème Brulee

INGREDIENTS

1/2 cup semi-sweet chocolate chips
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar

DIRECTIONS

Preheat the oven to 300 degrees F (150 degrees C).
Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
Bring a large pot of water to a boil.
Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.