Wood County Throwdown Recipes: WCCOA

PUMPKIN PECAN CAKE

1 can (15 ounce) Pumpkin                                                      ½ teaspoon Salt

1 can (12 ounce) Evaporated Milk                                         1 package (15 ounce) Yellow Cake Mix

1 cup Packed Brown Sugar                                                     1-1/2 sticks Butter, cut into thin slices

3 Eggs                                                                                         ½ cup Pecans

2 teaspoons Pumpkin Pie Spice

1. Preheat oven to 350⁰  Spray 9 x 13-inch pan withnonstick cooking spray.

2. Combine pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice, and salt in medium bowl. Stir until well-blended. Pour into prpared pan and top with cake mix, spreading evenly.Top with butter slices in a single layer, cover cake mix. Sprinkle with pecans.

3. Bake about one (1) hour or until toothpick inserted into center of cake comes out clean.  Cool completely in pan on wire rack.

Makes 18 servings.

 

 

ROAST PORK LOIN DIJONNAISE

4 Bone, Bone on center-cut Pork Loins (2-1/2 to 2-3/4 pounds) chine bone removed, top frenched*

¼ teaspoon Fresh Chopped Garlic

2 Tablespoons Heavy Cream

2 Tablespoons County Dijon Mustard

1-1/2 Chicken Broth

2 Tablespoons Extra Virgin Olive Oil

5 leaves Fresh Rosemary, Chopped Fine

Coarse Kosher Salt – to taste

Fresh Cracked Black Peppercorns --- to taste

¼ cup Butter

½ cup All Purpose Flour

*This can be cut for you at a butcher store.  It is important to have the chine bone removed so it is easy to cut the roast into portions when ready to serve.

 

1. Cut a couple of shallow cross marks into the meat of the roast.

2. Chop the garlic and five (5) fresh rosemary leaves very fine.

3. Rub the pork loin with the olive oil and rub with ¼ teaspoon chopped garlic and rosemary, sprinkle with salt and pepper.  (You can let it sit for a few hours in the refrigerator to develop      more flavor.)

4. Pre-heat oven to 325⁰ (275⁰ if using a convection oven).

5.  Put a couple of tablespoons of olive oil in a medium size saute pan and heat. Brown all sides and both ends of the roast.

6. Place in oven in a small roasting pan.

7.  De-glaze the saute pan with broth (bring chicken broth to boil in the pan to remove dripping from the pan). Set liquid aside in a small sauce pan and keep warm.

8.  Melt butter in a small saute pan then mix in the flour and brown roux lightly on low heat.

9.  Bring liquid to a simmer.  Add Dijon mustard and add roux, a small amount at a time until thickened to a thin gravy consistency. Simmer at a very low heat for 15 minutes. Finish with two (2) tablespoons of heavy cream, and hold hot.

10. Cook roast to an internal temperature of 155⁰ (approximately one [1] hour and 20 minutes).  If it starts to get too brown, tent aluminum foil over it.

11. When done, remove from oven and let rest with aluminum tent over it for 15-to-20 minutes. This allows the juices in the pork to re-circulate.  If you don’t do this, when you cut the pork loin, all the juices will run out.

12. To serve, cut between the bones, place on a plate, and ladle sauce over it. Garnish plate with a fresh rosemary sprig.

13. Serve with your choice of sides. Serves 4.