Nach Winzer Art" (Vinter's Specialty) usually means cooked with wine. This roast is cooked in an oven bag, reducing clean up and creating a very moist roast. The tart wine in the sauce is moderated with a small amount of cream. Plan on marinating for 12 to 24 hours before cooking.
Makes 6-8 servings, depending on size of roast.
Prep Time: 40 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 70 minutes
Ingredients:
· 2 1/2 - 3 lb. pork roast
· 2 cloves of garlic, minced
· 2 onions, chopped
· 1 tsp. salt
· 1/2 tsp. pepper
· 1 tsp. whole allspice or 1/2 tsp. ground
· 2 c. dry white wine
· 2-3 carrots, cut in rounds
· 4 stalks of celery, chopped
· 1 tsp. dried marjoram
· 1 T. cornstarch
· 4 T. cream
Preparation:
Rinse the pork roast and dry it with paper towels. Chop the onions and garlic and place them in an oven bag (such as Reynolds Oven Bags) with the roast, wine, salt, pepper and allspice. Close the bag and marinate the roast in the refrigerator for 24 hours, turning occasionally.
Pour the marinade off the roast and through a sieve, retaining the liquids. Discard the onions and spices. Return the liquid to the roast, add the carrots, celery and marjoram to the bag and close the oven bag again with the tie provided. Place the oven bag in a roasting pan at least 2 inches deep. Place the pan in the oven and roast for approximately 1 1/2 hours at 325°F or until done (meat temperature should register at least 160°F).
Remove roast from oven, snip a small hole in one corner of the oven bag and drain the liquid off into a saucepan.
Heat and reduce the liquid for about 10 minutes. Taste and add salt or pepper, as necessary. Mix the cornstarch and the cream in a small bowl and pour into the sauce to bind. Simmer, stirring, for about 10 minutes.
Remove the roast and vegetables from the bag and arrange on a platter to carve. Pass the white wine sauce.
I’m not saying that it’s not a lot of work, but it is so worth it. And besides, it’s Oktoberfest; “Guten Apetit!”
· Tip: You may also add 8 ounces fresh mushrooms, cleaned and halved, to the oven bag before roasting.
· Tip: You may choose to marinate in a different bag or a bowl (non metallic), instead of the oven bag, if you wish. Transfer the roast to the oven bag for cooking.
· Requirement: All left-overs will be sent c/o The Capital Hill Barbie
Spiced Pillow Pancakes
c/o Annie!
Ingredients
2 3/4 cups all purpose flour
4 tablespoons golden or brown sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon (a good pinch) ground cardamom
3 egg whites
2 egg yolks
2 1/2 cups milk
1 1/2 teaspoons vanilla
6 tablespoons melted clarified butter, plus more for cooking
In a medium bowl, sift together the flour, sugar, baking powder, salt and spices. Set aside. In a small bowl beat egg whites until soft peaks form. Set aside. In a third bowl, whisk together the remaining wet ingredients to combine.
Add the egg yolk mixture to the dry ingredients, stirring until just dampened. Some lumps are a good thing here; you are not going for a perfectly smooth batter. Add a dollop of the egg whites to the batter and fold to lighten. Once fully incorporated, fold in the the remaining egg white. Again, I do not mix to fully combine; the batter should be striped with white and tan at this stage.
While the batter rests, preheat a non-stick or cast iron griddle over medium heat. Lightly brush with melted clarified butter if desired. Ladle about 1/3 cup of the batter onto the pan. Cook until the edges become dry and bubbles begin to form in the centre, about 2 minutes. Flip and cook on the other side until golden and puffed, about another 2 minutes. Remove to a platter and keep warm in a low oven if needed. Continue until all batter is used.
Makes 20 pancakes, serving about 6.
Half a box of rotini
2 tsps olive oil
1/2 cup sliced green onions
1 1/2 cups sliced button mushrooms
1 1/2 cups cooked chicken, cut into cubes
Salt & Pepper to taste
1/2 tsp dried marjoram, crushed (omitted)
2 tbs. butter
2 tbs. flour
3/4 cup low-sodium chicken broth
1/2 cup dry marsala wine
DIRECTIONS:
Bring a pot of water to a boil and cook pasta to al dente. Drain and set aside.
Heat 1 tsp. olive oil in a large skillet, cook green onions and mushrooms until tender, about five minutes. Season with a pinch of salt. Remove from skillet and set aside. Add remaining olive oil to skillet and add chicken. Season with salt and pepper and add marjoram, stirring until just warmed through, about 3 minutes. Remove chicken from pan and set aside.
Melt butter in skillet and add flour, stirring to form a roux. Cook for one minute. Slowly add chicken broth and wine, stirring constantly. Simmer sauce until bubbly and thickened. Add chicken and veggies to the sauce and heat through. Add sauce mixture to pasta and toss to combine. Garnish with additional green onion strips, if desired.
