Farewell Dinner to 2012

 

 

 

 

 

No big excitement here at Chez Gadbois this {or any} New Year’s Eve.  Just a quiet dinner at home with our children.

 

The Menu:

Spiced Plum Glazed Pork Chops*

Long Grain and Wild Rice

Wilted Spinach with Garlic

French Carrot Salad

Bread Pudding with double cream*

Celebrating Every Day | New Year's Eve Dinner

 

Spiced Plum Glazed Pork Chops

  • 8 pork chops (pastured pork is nicest, boneless chops or pork medallions are also lovely)
  • 2 medium onions, sliced
  • seasoned flour (GF AP flour works beautifully, as does potato starch)
  • 1 c. white or rosé wine
  • 1 pt. plum vanilla preserves
  • 1-2 T. Hoisin sauce
  • 1 tsp. dried thyme
  • 1 tsp. crushed rosemary
  • 1/2 tsp. rubbed sage
  • 3 bay leaves
  • oil and/or butter for browning and sautéeing

Sauté onions in a hot skillet until caramelized.  Remove to a bowl.  Dredge chops in seasoned flour and brown them in batches, adding more fat, if needed.  Return onions to the skillet, add  the remaining ingredients and return chops to the skillet.  Add water, if needed.  Liquid should come about halfway up the meat.  Bring liquid to the boil, reduce heat, cover and simmer for 30-40 minutes.  Arrange chops or pork medallions on a platter and ladle sauce over the top.  Garnish with fresh herbs if you’re feeling fancy. 🙂

Celebrating Every Day | New Year's Eve Dinner

 

Bread Pudding

  • 1 loaf good, day-old bread, cubed
  • 1 qt whole milk or half-and-half
  • 4 eggs, beaten
  • 2 c. sugar
  • 1 T. vanilla
  • 1/4 c. whiskey (or rum)
  • 1 c. raisins
  • 1 1/2 c apples, chopped
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/2 stick butter, melted

Heat whiskey and add raisins, allow to sit while mixing the rest of the pudding.  You can also allow them to plump overnight. Combine milk, eggs, sugar, vanilla, and spices in a large mixing bowl.  Add bread cubes, chopped apples, and plumped raisins (drain remaining liquor), allow to stand so that the bread can absorb the custard.  Brush melted butter over the bottom and sides of a 9″x13″ pan, add pudding mixture.  Bake at 350 for 40 minutes.  Serve with double (heavy) cream, hard sauce, or whipped cream.

If you haven’t any day-old bread, you can cube your bread and dry it out in a low oven before beginning.

 

Wishing you and yours a blessed 2013!

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