Make dinner with December’s seasonal foods. Here are a few ideas.
Pork Cutlets with Apple-Fennel Sauce
1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving
In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg.
In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess.
Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.
In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil.
Add the pork cutlets and cook over moderately high heat until golden, 2 minutes.
Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more.
Transfer the cutlets to a paper towel-lined plate.
Add the remaining 1 tablespoon of oil and butter to the skillet.
Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.
Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes.
Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes.
Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.
4 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon dried marjoram
Cut the carrots diagonally into 1/4-inch thick slices.
Place the carrots, 3 tablespoons water, the salt and pepper in a medium skillet and bring to a boil.
Cover the pan and cook over medium-low heat for 4-5 minutes.
Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.
Cranberry Orange Cake
1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk
Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour a 9×13-inch baking pan.
Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands to form the mixture into crumbs. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Add the cranberries and orange zest and mix.
In the bowl of a stand mixer, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment until smooth.
Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater.
Add the eggs one at a time, mixing until smooth after each addition.
Stop the mixer, scrape the bowl and beater, and add half the flour mixture.
On low-speed, mix until the flour drifts disappear and then add half the buttermilk; mix until just blended.
Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.
Pour into the prepared pan and sprinkle the top with the crumb mixture.
Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.
Italian Sausage Stuffed Acorn Squash
2 large acorn squash, halved crosswise, seeds and fibers removed
1 teaspoon unsalted butter
1 small onion, peeled and chopped
1 celery stalk, sliced thin
8 ounces Italian sausage, casing removed
1 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups lightly toasted sourdough bread, cut into 1/4-inch cubes
1/3 – 1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh Italian parsley
Preheat the oven to 400 degrees F.
Cut the squash in half and remove the seeds.
Cut a thin slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.
Place the squash halves in a baking dish large enough to hold the squash halves and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
Add the sausage and break up the meat with the back of a spoon. Cook until no traces of pink remain, about 8 minutes.
Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes with enough broth to moisten the stuffing and mix until well combined.
Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/2 inch.
Cover the squash loosely with aluminum foil.
Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender and browned on the top.
Place 1 squash half on each of 4 plates, garnish with parsley and serve immediately.
2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons milk
Salt and pepper
Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.
Make a well in the center of the spinach and add the milk and cheese.
Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.
Oven Roasted Parmesan Cauliflower
1 whole cauliflower head
¼ cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
Cut the cauliflower into large florets.
Beat the eggs with the milk in a shallow dish.
Place the grated cheese in a shallow dish.
Place the flour in a plastic bag and add the salt and pepper.
Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.
Dip each floret in egg and then in cheese and place on the prepared pan.
Place the pan in the oven and bake for 23-30 minutes.