Bonus Recipes from Stauffers of Kissel Hill

Sweet and Savory Grilled Cabbage

Ingredients:

½ head cabbage

¼ cup olive oil

Salt and pepper to taste

For dressing:

1 tablespoon fresh chopped chives

1 tablespoon fresh chopped tarragon

¼ cup rice wine vinegar

1 tablespoon whole grain mustard

2 tablespoons olive oil

1 tablespoon water

3 tablespoons raw honey

Salt and pepper to taste

Directions:

1. Preheat grill on medium heat to 450 degrees F.

2. Cut cabbage into 4 wedges leaving the heart intact.

3. Drizzle with ¼ cup olive oil and lightly salt and pepper

4. Combine all remaining ingredients to make the dressing.

5. Grill cabbage to obtain a nice light char and your desired texture.

6. Place cabbage on a serving platter and drizzle with dressing.

Apple Cider Braised Pork Tenderloin

Ingredients:

1 pork tenderloin

Salt and pepper to taste

2 tablespoons butter

1 large shallot, minced

1 ½ cups apple cider

2 sprigs fresh rosemary

¾ cup dried apples

Directions:

1. Lightly season all sides of tenderloin with salt and pepper.

2. In a skillet (preferably cast iron) over medium high heat, lightly saute shallots in butter until translucent.

3. Place tenderloin in skillet and brown on all sides.

4. Add all remaining ingredients and bring to a simmer.

5. Reduce heat to low, cover and continue to simmer for about half an hour (Minimum internal temperature is 145 degrees. Do not exceed 160 degrees).

6. Allow pork loin to rest ten minutes before carving.

Pumpkin Pudding

Ingredients:

1 ¾ cups whole milk

1 large egg

6 tablespoons sugar

2 tablespoons cornstarch

½ cup pumpkin puree (preferably fresh but canned will do)

Seed from 1 vanilla bean or 1 teaspoon of extract

¼ teaspoon cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger powder

1/8 teaspoon salt

For garnish: whipped cream and toasted pecans

Directions:

1. Whisk together milk and egg.

2. Combine sugar and cornstarch in a sauce pan and gradually add milk and egg mixture while whisking constantly over medium heat.

3. Bring to a boil and cook for one minute, stirring constantly. Remove from heat.

4. In a separate mixing bowl combine remaining ingredients and mix well.

5. Slowly incorporate pumpkin mixture into milk mixture while whisking constantly.

6. Place over low heat for 3 minutes or until thoroughly heated, stirring constantly (do not boil).

7. Divide into 4 servings and chill in refrigerator completely.

8. Garnish with whipped cream and toasted pecans.