From Episode 171: Jeannie & Meg

Pan-fried Scandinavian Cheese on Crostini with Sour Cherry Jam

Serves 4 to 6

Ingredients:

18 thin baguette slices
3 tablespoons/45 ml olive oil
One 8-ounce/225-g piece plain or jalapeno Havarti cheese
All purpose flour, for dredging
1/2 cup/150 g sour cherry jam

Method:

To prepare the crostini:

Preheat the oven to 350°F/180°C. Arrange the bread slices on a heavy large baking sheet. Drizzle 1 tablespoon/15 ml of oil over the bread slices. Bake for 15 minutes or until the crostini are pale golden and crisp.

Meanwhile, to prepare the cheese:

Cut the piece of cheese into three 4x2x1/2-inch/10x5x1.5-cm rectangular slices. Place the cheese slices in a single layer on a plate and freeze for 1 hour or until they are very cold and firm. Rinse the cheese slices quickly under cold water (do not pat dry). Immediately dredge each slice in the flour to coat completely.

Heat the remaining 2 tablespoons/30 ml of oil in a heavy medium nonstick sauté pan over medium-high heat until it is very hot.  Add the cheese and cook for 1 minute per side or just until the cheese is golden brown on the outside and warm inside. Transfer the cheese to a cutting board and cut each piece into 6 strips.

To assemble and serve:

Place 1 strip of warm cheese atop each crostini. Spoon the jam atop the cheese. Transfer to a platter and serve immediately.

Roast Loin of Pork, Honey Glazed Carrots and Apple Compote

Serves 4 to 6

Ingredients:

For the pork:

One 3 1/2-pound/1.5-kg bone-in pork loin roast
2 tablespoons/25 g sea salt (preferably Maldon)
2 garlic cloves, coarsely chopped
2 tablespoons/less than 5 g fresh marjoram leaves, coarsely chopped

For the apple compote:

5 Fuji apples (about 1½ pounds/700 g total), peeled, cored and each cut into 8 wedges
2 whole cloves
½ cup/100 ml Calvados (apple brandy)
2 teaspoons/15 g granulated sugar (optional)

For the honey glazed carrots:

3 tablespoons/45 g butter
2 bunches heirloom carrots (about 2 pounds/900 g total), peeled, trimmed and halved lengthwise
2 shallots, thinly sliced
1 large sprig fresh thyme, leaves only
Salt and freshly ground black pepper
2 tablespoons/40 g pure honey

Method:

To prepare the pork:

Preheat the oven to 475°F/240°C. Using a sharp knife score the fat that covers the top of the pork.  Rub the pork fat with the salt, garlic and half of the marjoram leaves.  Place the pork on a rack set in a heavy roasting pan. Roast for 30 minutes. 

Decrease the oven temperature to 350°F/180°C and roast the pork for a further 45 minutes or until an instant-read meat thermometer registers 140°F/60°C when inserted into the center of the pork. Remove the pan from the oven and allow the pork to rest for 30 minutes before carving. Combine the pan juices from the roasting pan with the remaining marjoram leaves and set aside to keep warm.

Meanwhile, to prepare the apple compote:

Combine the apples and cloves in a heavy-based large saucepan over medium to high heat and stir for 3 minutes or until the apples just begin to soften slightly.

Decrease the heat to medium to low. Add the Calvados to the apples and stir for 5 minutes or until most of the liquid has evaporated. Cover and cook the apples, stirring occasionally, for a further 8 minutes or until the apples are tender and most of the juices have evaporated.

Remove the saucepan from the heat. Using a potato masher, coarsely mash the apples. If necessary, stir in the sugar to sweeten the compote slightly.

To prepare the honey glazed carrots:

Preheat the oven to 400°F/205°C. Melt the butter in a medium-sized roasting pan over a medium heat. Add the carrots, shallots and thyme leaves and toss to coat with the butter. Sprinkle with salt and pepper.

Transfer the pan to the oven and roast, stirring occasionally, for about 15 minutes or until the carrots and shallots are tender. Remove the pan from the oven and return to the stove over a medium heat. Drizzle the honey over the carrots and gently toss to coat. Season to taste with more salt and freshly ground black pepper, if necessary.

To serve:

Divide the roasted carrots among 4 plates. Thinly slice the pork on a cutting board and arrange the pork slices atop the carrots. Drizzle the pan juices, and any accumulated juices that have exuded from the pork while sliced, over the sliced pork. Spoon the apple compote alongside the pork and serve.

Peach, Citrus and Honey Cake

Serves 8

Ingredients:

1 pound/450 g ripe peaches (about 2 large), pitted and each cut into 8 wedges
1/4 cup/55 ml fresh lemon juice
3 tablespoons/35 ml fresh lime juice
2 tablespoons/40 g orange blossom honey
1 tablespoon/15 g unsalted butter

For the cake:

Nonstick cooking spray
¾ cup/100 g all purpose flour
1 teaspoon/5 g baking powder
Pinch of salt
1½ sticks (¾ cup/170 g) unsalted butter, room temperature
¾ cup/150 g granulated sugar
2 tablespoons/5 g grated lemon peel
1 tablespoon/2 g grated lime peel
4 large eggs
Powdered sugar, for dusting
Heavy whipping cream, for drizzling

Method:

To prepare the peaches:

Stir all the ingredients in a heavy-based large saucepan over high heat for 5 minutes or until the peaches soften slightly and the juices thicken. Transfer the peach mixture to a baking sheet and cool completely.

To make the cake:

Preheat the oven to 350°F/180°C. Spray a 9-inch/23-cm-diameter springform cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper.

Whisk the flour, baking powder and salt in a medium bowl to blend. Set aside.  Using an electric mixer, beat the butter, sugar, lemon peel and lime peel in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition before adding the next.

Add the flour mixture and mix just until blended. Transfer the batter to the prepared cake pan. Arrange the peaches in a single layer atop the cake. The peaches will sink as the cake bakes, so it is not important that they be arranged decoratively atop the cake.

Bake for 10 minutes, then reduce the heat to 300°F/150°C and continue baking for a further 1 hour or until a small metal skewer comes out clean when inserted into the center of the cake and the cake is golden brown on top and beginning to pull away from the sides of the pan. Transfer the cake pan to a rack and cool for 30 minutes.

To serve:

Run a small sharp knife around the sides of the pan to loosen the cake from the pan. Remove the pan sides from the cake. Transfer the warm cake to a platter and dust with powdered sugar. Cut the cake into wedges and serve warm, drizzling the cream over each slice.