Cranberry Glazed Pork Roast

From the kitchen of One Perfect Bite...I love the taste and flavor of pork, as well as the ease with which it can be prepared. Chops and tenderloins are perfectly sized for today's smaller families and even the larger loins can be cut to prevent endless leftovers. Pork is also inexpensive. Our warehouse store sells large single loins for about $2 a pound. Most of the loins weigh 8 to 9 pounds each and can be cut into meal size portions that are more appropriate for today's families. I usually divide these loins into thirds and freeze them for later use as whim dictates. Unfortunately, I usually spend the money I save buying meat this way on ingredients with which to sauce it. When I prepare a loin for roasting, I tie the meat into a cylinder of uniform size and brown it before roasting. I cook my pork loin to an internal temperature of 140 degrees. When I take it out of the oven, I tent it in foil and let it sit for another 15 minutes. The roast continues to cook and at the end of the rest period it will reach 150 - 155 degrees, a perfect temperature for pork. I've been experimenting with cranberries lately and I wanted to use them to make a glaze that could be used for pork or chicken. I finally have come up with one I think is acceptable and a somewhat different than standard fare. It is a bit pricey, but it is wonderfully flavorful and will give your palate a joyful jolt. I've left the berries whole for the photograph, but the sauce can be strained and you may actually prefer to use it that way. Here's the recipe for cranberry glazed roast pork.

Cranberry Glazed Roast Pork...from the kitchen of One Perfect Bite

Ingredients:
Glaze
1 (12-oz.) bag fresh cranberries
1/3 cup chopped fresh ginger
Zest and juice of 1 large orange
1 cup sugar
1-1/4 cups cranberry juice
1/4 cup orange liqueur
Roast
1 ( 2-1/2 to 3 pound) center cut boneless pork loin
1 tablespoon + 1 teaspoon olive oil, divided use
4 teaspoons coarse garlic salt
2 teaspoons coarsely cracked fresh pepper
2 teaspoons dried marjoram

Directions:
1) To prepare glaze: Combine cranberries, ginger, sugar, orange zest and orange and cranberry juices in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat and cook until cranberries burst and sauce thickens, about 5 to 10 minutes. If you wish, strain through a fine mesh sieve and allow to cool. When cool add orange liqueur.
2) To prepare roast: Preheat oven to 325 degrees. Using kitchen twine, tie roast at 1-inch intervals to form a cylinder of uniform circumference. Rub all surface of roast with 1 teaspoon olive oil. Rub cylinder with all of salt pepper and marjoram. Heat remaining 1 tablespoon oil in a large, heavy ovenproof skillet. Add pork and sear all surfaces well. Brush pork with glaze. Transfer skillet to oven and bake for 15 minutes. Brush again with glaze and cook for another 20 minutes, or until pork reaches an internal temperature of 140 degrees. Remove from oven. Brush again with glaze, tent with foil and let rest for 15 minutes before slicing. Yield: 6 servings.

You might also like these recipes:
Maple Rosemary Glazed Pork - What's Cookin, Chicago?
Pork Tenderloin with Honey Glazed Apples -Food and Whine
Pan Roasted Pork Chops with Cranberries and Swiss Chard - Dinner Du Jour
Slow Cooker Pork Chops - The Hungry Housewife
Roast Pork Tenderloin with Pears and Figs - Verses from my Kitchen
Pork Milanese - Bored Cook in the Kitchen

Florentine Schiacciata - Carnival Cake

From the kitchen of One Perfect Bite...This is a quick and easy version of Schiacciata alla Fiorentina, a flat cake served by Florentines during their extended Carnival season. The cake is flavored with orange zest and extra virgin olive oil and, while it can be made with yeast, this version is leavened with baking soda and can be assembled in about 15 minutes. It's a lovely cake. It's lighter than an American sponge cake and it has an unusual, but very pleasant, fruity flavor. It is best served for dessert and it's wonderful with a slightly sweet fortified wine. I learned to make a version of this cake in the kitchen of an Italian neighbor when I was a child. There are, literally, hundreds of recipes for this treat. I like this one because it so nicely blends the flavors of the Tuscan orange and olive groves. Be sure to use extra virgin olive oil if you decide to make this. Anything else would be too strong for a dessert cake. It is also very important to make sure the cake is completely cooked before it's removed from the oven. Test in several areas, not just in the center of the cake. This is a moist cake and will stay fresh for several days if properly wrapped and refrigerated. Oh, before I forget, schiacciata is pronounced ski-ah-CHA-ta. I'm quite sensitive to this. I was able to make the cake long before I could pronounce its name and there was a lot of good natured teasing at my expense. Here's the recipe.

Florentine Schiacciata - Carnival Cake...from the kitchen of One Perfect Bite and La Cucina Italiana

Ingredients:
2 eggs
2/3 cup granulated sugar
2 teaspoons finely grated orange zest
1 tablespoon orange juice
1/2 cup + 2 tablespoons extra virgin olive oil
1-1/2 cups whole milk
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Confectioners' sugar for dusting cake

Directions:
1) Preheat oven to 375 degrees F. Line the bottom of a 9 x 9 x 2-inch pan with wax or parchment paper. Grease and flour pan. Set aside.
2) Whisk eggs, sugar, orange zest and juice in a large bowl. Combine olive oil and milk in a two cup measure. Whisk into egg mixture. Sift together flour, baking powder and salt. Fold into egg mixture until smooth. Pour into prepared pan.
3) Bake for 20 to 25 minutes, or until done. Cool on a wire rack for ten minutes before removing from pan. Invert on rack to complete cooling. Sprinkle a liberal layer of confectioners' sugar over top of cake before serving. Yield: 9 servings.

You might also enjoy these recipes:

Mediterranean Chocolate Cake with Lemon and Olive Oil - One Perfect Bite
Biscotti Regina - One Perfect Bite
Pizzelles - One Perfect Bite

Orange Couscous with Cinnamon Vinaigrette

About a year ago the Florida Department of Citrus sponsored a "Back to the Grove Recipe Contest." The only requirement was that the recipe use a cup of Florida orange juice. How hard could that be? I, and lots of other amateur recipe developers, decided to go for the Florida gold. I worked diligently on a recipe that I hoped would take the prize. That, alas, was not the case, but I was so intrigued by the recipe that did win that I decided to make it. To my surprise, my husband, who is not a fan of couscous, liked the dish. The couscous had the added advantage of being table ready in ten minutes. This is a boon for busy cooks and it's a great accompaniment for plain grilled meat or poultry. It's also fancy enough to serve to guests. This is simple to do, inexpensive to make and a treat for tired palates. If you like couscous give this a try.

Orange Couscous with Cinnamon Vinaigrette

Ingredients:
1 cup orange juice
1/4 teaspoon salt
1 cup couscous
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon cinnamon
1/3 cup golden raisins
1/2 cup chopped macadamia nuts or almonds
1/2 cup chopped scallions (white and tender green)

Directions:
1) Place orange juice and salt in a 2-quart saucepan. Bring to a boil; stir in couscous. Remove pan from heat. Cover; let stand for 5 minutes. Remove lid and fluff with a fork. Set aside.
2) Meanwhile, place olive oil, vinegar and cinnamon in a jar with a lid. Cover and shake until emulsified. Set aside.
3) Add raisins, nuts and scallions to couscous. Add vinaigrette and stir gently until combined. Pack into molds if desired. Serve at room temperature. Yield: 4 servings.

Recipe developed by Kelly Boe for the Florida Department of Citrus.

Andalusian Salad with Avocados, Oranges and Almonds

I love the blend of flavors and the colors of this Andalusian salad. It's a favorite of mine and because the picture says a thousand words I'll say no more. This is very easy to assemble and is table ready in minutes. I hope you'll enjoy it.

Andalusian Salad with Avocados, Oranges and Almonds

Ingredients:
3 oranges, peeled and cut in 1/4-inch slices
2 ripe tomatoes, peeled, seeded and roughly chopped
2 just ripe avocados, stoned, peeled and cut into chunks
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
Sugar to taste (optional)
Salt and pepper to taste
Small Spanish or red onion rings
1/4 cup blanched and toasted almond slices
10 kalamata or oil-packed black olives

Directions:
1) Combine olive oil, lemon juice and parsley in a small bowl. Whisk to combine. Season with sugar (if using), salt and pepper.
2) Toss tomatoes and avocados in half the dressing. Set aside.
3) Arrange orange slices on a plate; scatter with onion rings. Drizzle with remaining dressing. Spoon tomatoes, avocados, almonds and olives on top of oranges. oranges. Serve right away. Yield: 4 servings.

Cook's Note: If your onions are too strong, soak rings in ice water for about an hour before using.

Candied Orange and Lemon Peel

From the kitchen of One Perfect Bite...Oranges and lemons and spice - how nice! Perhaps, but I wonder how many European Christmas treasures have been ruined using the glazed peels and citron that we buy for baking during the holidays. I, only recently, discovered that citron is a fruit, related to the orange and lemon, but with an identity all its own. I had always assumed that citron was candied lemon peel. Citron is valued for medicinal purposes and in the ancient world was mixed with wine as an anecdote to poison - if only Socrates and Seneca had known! While this may be a culturally acquired taste, my palate can't deal with citron, so I decided to follow the example of frugal peasant housewives around the world, and, working from an old recipe, make my own candied peel. What a treat! Fresh candied peel is a confection that will enormously improve stollen, panettone, cassata and Scandinavian Christmas breads, replacing bitterness with the true essence of the fruit. I was also delighted to find that Davis Lebovotiz had come up with a recipe to make crystallized ginger in home kitchens. Now between work, cooking, cleaning, decorating, shopping, wrapping and keeping the children entertained, you'll have something to fill your idle hours. My work here is done!

Candied Orange and Lemon Peel...from the kitchen of One Perfect Bite

Ingredients:
8 large, thick skinned naval oranges or 14 large, thick skinned lemons
4 cups granulated sugar, divided use
1 cup water

Directions:
1) Cutting lengthwise, quarter the peel of oranges or lemons with a paring knife. Remove peel from each quarter, saving the fruit for another use. Place peel in a 4 to 6-quart pot; cover with cold water and bring to a boil. Simmer, uncovered for 10 minutes. Drain. When cool use a tablespoon to dig out most of the white pith. Cut the remaining peel into 1/4-inch strips and set aside.
2) Combine 2 cups of sugar with 1 cup of water in a medium saucepan. Set over medium heat, stirring to dissolve sugar. Add peel, cover, and simmer gently for 45 minutes. Remove peel; drain on a wire cooling rack and allow to dry for 1 hour.
3) Place peel and remaining 2 cups sugar in a large bowl. Toss until peel is evenly coated. Shake excess sugar from peel and place on a baking sheet; allow to dry overnight. Store in an air tight container for up to 2 weeks. Yield: 2 quarts orange or 1-1/2 quarts lemon peel.

Valencian Chicken

I've been cooking for years and tried thousands of recipes - most just one time. Repeats are unusual and those that have endured the vagaries of time and trend number less than a hundred. This one is a survivor. It has been adapted, over time, from a Spanish recipe popularized by Annemarie Huste in the 70's. I love the meld of flavors that come from the orange-sherry, olive-raisin combinations in this dish. The raisins provide a hint of sweetness, the degree of which depends on the type of raisin used. I prefer Malaga, but California raisins will do nicely. A dubious bit of cooking lore to share with you - legend has it that the first raisin crop was the result of a heat wave so intense it dried grapes on the vine. Another fascinating fact, this one true - I've done repeated personal field testing so I can attest to its veracity - a raisin dropped in a glass of fresh champagne will bounce up and down continually from the bottom of the glass to the top and down again. Try it, you'll see I speak with an unforked tongue, plus it's a great excuse for champagne. I always plump raisins; they act as sponges in their dry state but if they're soused before cooking your sauces will be more predictable. The microwave has made short order of this task and can be used if your recipe does not give instructions for plumping. Simply put the raisins in a microwave container with 2 teaspoons of water and nuke, lightly covered, for 1 minute on HIGH power and you're done. Use a dry sherry and fresh orange juice to assemble the sauce for this entrée and you're on your way to a visually spectacular peasant feast. I know you'll enjoy this one.

Valencian Chicken

Ingredients:
1/2 cup Malaga or California raisins
1/2 cup Spanish pimento stuffed olives, quartered
1 teaspoon freshly grated orange zest
1 cup fresh orange juice strained to remove pulp
1 cup dry Spanish sherry
3 beef bouillon cubes
2 teaspoons minced garlic
3 teaspoons chopped cilantro
6 to 8 bone-in chicken thighs, skin removed
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon coarsely cracked black pepper
1 tablespoon + 1 teaspoon sweet smoked Spanish paprika (pimenton)
2 tablespoons olive oil
Garnish:
2 tablespoons toasted almond slivers
2 tablespoons pimento
1 tablespoon chopped cilantro
1 orange slice

Directions:
1) Combine raisins, olives, orange zest, juice, sherry, bouillon cubes and garlic in a medium saucepan. Bring to a simmer. Remove from heat. Set aside.
2) Combine flour, salt, pepper and 1 tablespoon paprika in a 1-gallon zip-top baggie. Shake to combine. Add chicken, a piece at a time, and shake to coat. Set aside.
3) Heat olive oil in a 12-inch nonstick skillet set over medium-high heat. When oil begins to shimmer add chicken and saute until brown, about 5 minutes per side. Transfer chicken to a plate. Stir in reserved 1 teaspoon paprika. Pour sauce into skillet; use a wooden spoon to release fond from bottom of pan. Return chicken to pan; bring sauce back to a simmer and cook, covered, over medium heat for 20 minutes, turning once to prevent sticking. Using a slotted spoon, transfer chicken to a serving platter; tent with foil to keep warm. Bring sauce to a boil and cook rapidly until it becomes syrupy. Spoon over chicken. Sprinkle with almonds, pimento and cilantro. Twist orange slice to form a wheel and place in center of platter. Yield: 4 to 6 servings.