Fruit Salad with Sweet Orange Dressing
- Bibb lettuce leaves
- 1 Granny Smith apple, quartered and thinly sliced
- 1 English cucumber, thinly sliced
- 2 navel oranges, peeled and sliced
- 1 cup fresh blueberries
- 1 cup halved fresh strawberries
- Sweet Orange Dressing (recipe below)
- Garnish: fresh mint
- On serving platter, arrange lettuce, apple, cucumber, oranges, blueberries, and strawberries. Drizzle with Sweet Orange Dressing just before serving. Garnish with mint, if desired.
Sweet Orange Dressing
- ¼ cup water
- ¼ cup sugar
- 2 sprigs fresh mint
- 3 tablespoons rice vinegar
- 1 tablespoon orange zest
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- In small saucepan, cook ¼ cup water and sugar over medium-high heat, stirring frequently, until sugar is dissolved. Remove from heat, and add mint sprigs. Cover and let stand for 30 minutes, discard mint.
- In medium bowl, whisk together mint syrup, vinegar, zest, and salt; whisk in oil and basil. Cover and refrigerate for up to 3 days
Peach-Stuffed Pork Loin
- 1 7-lb. pork loin, trimmed
- 2 quarts whole buttermilk
- 2½ teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 3 fresh peaches, peeled and sliced
- 6 tablespoons unsalted butter, softened
- 3 tablespoons chopped fresh thyme, divided
- 2 cups chicken stock
- 1 tablespoon Dijon mustard
- In large nonreactive bowl, combine pork and buttermilk. Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Line a large rimmed baking sheet with foil, place a wire rack on top
- Retrieve pork from bowl, discarding buttermilk, and pat dry. Place pork lengthwise on cutting board with one narrow end closest to you. Holding your knife parallel to longer side of loin, make lengthwise cut along bottom-third of one long side, cutting to within ½ inch of other long side. Open meat at incision as if were opening book.
- Again holding knife parallel to cutting board with blade facing thicker side, make another lengthwise cut into thicker side of loin, cutting within ½ inch of opposite side. Open meat again at new incision. Flatten meat to even thickness, if necessary (do not flatten any thinner than ½ inch thick)
- Sprinkle 2 teaspoons salt and 1½ teaspoons pepper onto pork; arrange peaches, butter, and 2 tablespoons thyme lengthwise in center of pork. Starting at one long side, roll up pork and filling. Tie pork together at 1-inch intervals using kitchen string. Cut pork in half crosswise.
- Heat large cast-iron skillet over high heat. Cook pork pieces until golden brown, 3 – 5 minutes per side. Place pork pieces on prepared rack
- Bake until meat thermometer inserted in thickest portion registers 130 degrees, 30 – 50 minutes. Transfer pork pieces to cutting board, and let stand for 20 minutes before slicing.
- Meanwhile, in same skillet, cook stock over medium-high heat until reduced by half, scraping skillet with wooden spoon to loosen any brown bits. Stir in mustard, remaining 1 tablespoon thyme, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Serve sauce with pork.
Chocolate Tart with Glazed Berries
- ½ 14.1-oz. package refrigerated pie crusts
- 1¾ cups heavy whipping cream
- 1 12-oz. package semisweet chocolate morsels
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest
- ½ teaspoon kosher salt
- 3 tablespoons raspberry preserves
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- Preheat oven to 350 degrees
- Unroll piecrust, and press into bottom and up sides of 10-inch removable bottom tart pan; trim excess dough. Top with a piece of parchment paper, letting ends extend over edges of pan. Fill with pie weights.
- Bake for 15 minutes. Carefully remove paper and weights, and bake 5 minutes more. Remove from oven and let cool completely. Reduce oven temperature to 250 degrees
- In medium saucepan, cook cream and chocolate over low heat, stirring frequently, until mixture is melted and smooth. Remove from heat.
- In medium bowl, whisk together egg, egg yolk, vanilla, zest, and salt. Whisk chocolate mixture into egg mixture in slow, steady stream until well combined. Pour mixture into cooled crust.
- Bake until center is set, 40 – 50 minutes. Let cool completely in pan. Refrigerate until cold, about 2 hours. Heat preserves in medium microwave-safe bowl until melted, about 30 seconds. Gently stir in berries until coasted and spoon onto tart; serve immediately.
Recipes Courtesy of Paula Deen