Pork Milanese with Creamy Caper and Lemon Sauce*

CREAMY CAPER AND LEMON SAUCE:

• 2/3 cup mascarpone cheese
• 3 tablespoons mayonnaise
• 1/4 cup whole milk
• 1/4 cup capers, drained and chopped
• 1 lemon, zested
• 1 tablespoon fresh chopped flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

PORK MILANESE:

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 2 large eggs, lightly beaten
• 1 cup seasoned Italian bread crumbs
• 3 tablespoons vegetable oil
• 6 thin-cut pork chops

For the Creamy Caper and Lemon Sauce:

1. Combine the mascarpone and mayonnaise in a medium bowl. 
2. Slowly add the milk, stirring as you go, until all the milk is incorporated. 
3. Add the remaining ingredients. Stir to combine. Set aside.

 For the Pork Milanese:

1. Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. 
2. Crack the eggs into another shallow dish and beat until combined. 
3. In a third shallow bowl, place the breadcrumbs. 
4. Season the pork with salt and pepper. 
5. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. 
6. Warm the vegetable in a large skillet over medium heat. 
7. When the oil is hot place the breaded pork in the pan. 
8. Cook until golden and cooked through, about 4 to 5 minutes per side. 
9. Transfer the pork to a serving platter and serve with the sauce alongside.

Crunchy Parmesan Chicken Tenders*

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 18)
• 3 large garlic cloves, minced
• 1/2 teaspoon salt
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper
• 1 1/4 cups freshly grated Parmesan
• 3/4 cup Italian-style seasoned bread crumbs

1. Preheat the oven to 500°F.
2. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. 
3. Place the buttermilk in a large bowl. 
4. Add the chicken tenders and stir to coat. 
5. Let stand at least 15 minutes and up to 30 minutes.
6. Meanwhile, mash the garlic with the salt in a medium bowl. 
7. Whisk in the vinegar and then the remaining 1/2 cup of oil. 
8. Season the vinaigrette, to taste, with pepper. 
9. Transfer the vinaigrette to a small serving bowl.
10. Stir the Parmesan and bread crumbs in a pie dish. 
11. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. 
12. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. 
13. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
14. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Tomatoes Stuffed with Rice*

• 1 cup Arborio rice (or other short-grain white rice)
• 6 ripe but firm large tomatoes
• 4 tablespoons olive oil, plus extra for drizzling
• Salt and freshly ground black pepper
• 1 garlic clove, minced
• 3 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/4 cup grated Parmesan

1. Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. 
2. Drain. Rinse the rice under cold running water. 
3. Set the rice aside.
4. Preheat the oven to 350°F.
5. Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. 
6. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. 
7. Reserve 1/4 cup of the tomato juice and pulp.
8. Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. 
9. Place the hollowed tomatoes in the prepared dish.
10. Toss the rice with the reserved tomato juice and pulp. 
11. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. 
12. Combine well.Spoon the rice mixture into the hollowed tomatoes, mounding slightly. 
13. Sprinkle leftover stuffing on the bottom of the pan. 
14. Drizzle entire dish with olive oil. 
15.  Place the reserved tomato slices atop the tomatoes. 
16. Bake until the rice is heated through, about 20 minutes. 
17. Serve hot or at room temperature.

Verdure al Forno*

• 2 tablespoons extra-virgin olive oil
• 5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
• Salt and freshly ground black pepper
• 1 cup heavy cream
• 1 cup grated mozzarella
• 1 cup grated fontina
• 1/4 cup grated Romano
• 1 cup plain dried bread crumbs
• 4 tablespoons unsalted butter

1. Preheat oven to 375°F.
2. Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. 
3. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. 
4. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. 
5. Sprinkle with 1/3 cup of the bread crumbs. 
6. Repeat layers, ending with the bread crumbs. 
7. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. 
8. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

Danish Rice Pudding

 

• 3 Eggs
• 1/2 Cup Sugar
• 1/4 Tsp Salt
• 2 Cups Milk, Scalded
• 1/2 Tsp Vanilla
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 2 Cups Cooked Rice

1. Heat oven to 350°F
2. Beat eggs, sugar and salt slightly to mix. 
3. Stir in scalded milk (cook in microwave about 2 minutes). 
4. Then add spices and vanilla, and cooked rice. 
5. Stir.
6. Put the dish in another dish filled with hot water. 
7. Insert into oven for 45-55 minutes, or until a knife can be inserted into the pudding and comes out clean. 
8. Let cool

Spiced-Christmas Cake

Cake

• 3 Eggs
• 1 C. Sugar
• 1/3 C. Water
• 1 t. Vanilla Extract
• 3/4 C. All-Purpose Flour
• 1 t. Salt
• 1/2 Tsp Cardamon
• 1/2 Tsp Ginger
• 1/2 Tsp Mace

1. Preheat oven to 375 degrees
2. Line a jelly roll pan with aluminum foil; grease with shortening
3. Beat eggs in a large bowl on high until thick
4. Gradually beat in the sugar; beat in water and vanilla on low speed
5. Gradually beat in flour, baking powder, spices and salt until smooth
6. Pour into pan and spread to all 4 corners
7. Bake about 12-15 minutes (until toothpick inserted in center comes out clean
8. Generously sprinkle powdered sugar on a towel
9. Immediately loosen cake from pan and turn over onto towel
10. Carefully remove foil, trim crispy bits from short sides
11. While hot; roll cake and towel; let cool on wire rack for at least 30 minutes
12. When cool; unroll cake; remove towel
13. Spread apple filling, half of the frosting mixture over cake; roll up cake and trim off any crisp edges of cake
14. Frost rolled cake with remaining frosting
15. Press Almonds on top of cake

For filling:

    1 1/4 cups applesauce
    1/4 cup (packed) golden brown sugar
    1/4 cup ( 1/2 stick) unsalted butter
    1 cinnamon stick

1. Combine all ingredients in heavy medium saucepan. 
2. Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes.
3. Transfer filling to small bowl and cool completely. Discard cinnamon stick. 

 Cake and filling can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover filling with plastic wrap and refrigerate.

For frosting:

•   3 Cups Chilled Whipping Cream
•  1/4 Cup Golden Brown Sugar
•  3 Tbsps Molasses (mild, we only have fancy or blackstrap, I used fancy)
•  2 Tbsps Brandy    
• 1 1/2 Cups Sliced Almonds, Toasted

1. Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form.

Refrigerator Rolls

• 3 1/2 Cups Flour 
• 1 Tbsp Yeast 
• 1 1/4 Cups Milk 
• 1/4 Cup Butter 
• 1/4 Cup Sugar 
• 1 Tsp Salt 
• 1 Large Egg

1. Place 1 1/2 cups of flour into mixing bowl. 
2. Add yeast. On a stove, heat butter, milk, sugar, and salt together stirring constantly. 
3. Pour into flour mixture, and mix with an electric mixer or a whisk for 3 minutes. 
4. Add remaining flour, form into dough.
5. Place in refrigerator for at least 1 hour. 
6. 1 -2 hours before serving the rolls, take dough out of refrigerator and form into rolls, letting rise for those 1 -2 hours. 
7. Bake for 10 minutes at 400 degrees F. 

Makes 18 moderate sized rolls. 

Danish Christmas Red Cabbage

• 1 Small Head Red Cabbage, cored and shredded
• 2 Cups White Sugar
• 2 Cups White Vinegar
• 2 Tsps Salt
• 3 Cups Water

1.  Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. 
2. Bring to a boil, then cover and simmer over medium heat for 1 hour. 

This can be served immediately, or chilled and reheated later in smaller portions.

Caramelized Potatoes

• 2 Lbs Small Potatoes
• 1/3 Cup Sugar 
• 1/3 Cup Butter 

1. Rinse the potatoes in cold water and drip dry.
2. Melt the sugar in a frying pan until golden. 
3. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing. 
4. Brown the potatoes over a medium heat while stirring.

Caramelised potatoes are not suitable for re-heating, for then they will not become shiny, but dull and furry.

Danish Roast Duck with Apple and Prune Dressing

 

• 1 duck
• 1 tsp salt
• 3 apples
• 150 g prunes
• ¾ litre of water

1. Rub the duck with salt. Fill it with apple slices and prunes and close it with meat pins. 
2. Place the duck on a grid over a dripping pan and place giblets and neck in the pan. 
3. Roast the duck for 2½ - 3 hours at 320°F, for the first 45 mins with the back upwards. 
4. After 45 mins, the fat is poured away and the water added.
5. The duck can be browned later if it is not crisp, roast for approx. 10 mins at 425°F. 
6. Check that it is thoroughly done. 
7. Leave to rest for approx. 20 mins in the turned-off oven before it is carved.
8. Skim the fat from the drippins in the roasting pan, stir in the flour. 
9. Stir the gravy until smooth. Boil for a few minutes and season with salt and pepper.