Bacon-wrapped Pork Tenderloin are served on a plate. (Photo by Cathy Thomas) When President Grover Cleveland made Labor Day an official national holiday back in 1894, he probably didn’t imagine that Americans would embrace the occasion by firing up their grills. We revel on the day that marks the […]
Click here to view original web page at www.ocregister.com
When President Grover Cleveland made Labor Day an official national holiday back in 1894, he probably didn’t imagine that Americans would embrace the occasion by firing up their grills. We revel on the day that marks the end of summer, with a backdrop of succulent meats and seductive smoke. Pork is often a favorite.
Easy to prepare and delicious, these grilled pork tenderloin medallions wrapped in bacon fill the bill for a Labor Day celebration. They are tasty on their own but teamed with a cannellini bean concoction they become over-the-top scrumptious.
Lone Ranger cocktails are refreshing and a just-right blend of sweet and tart flavors. Of course, there will be lemonade and sparkling water for alcoholic-free offerings.
And for a dramatic, red, white, and blue finale, a charlotte that showcases mixed berries, whipped cream, jam, and buttercream icing. They are mouthwatering components utilized strategically in a yellow layer cake bound with ladyfingers.
Grilled Pork Tenderloin and Bacon with Stewed White Beans
Not to be confused with pork loin, pork tenderloins are elongated, somewhat slender beauties, the flesh a reddish-pink hue. They are generally sold in side-by-side packs of two, each one weighing in at about one pound.
Cutting the tenderloin crosswise into 1 1/2-inch-wide medallions makes the pork quick to grill, and delicious when wrapped with bacon. Season the bundles with a mix of toasted and ground fennel seeds, salt, and pepper.
Yield: 4 to 6 servings
INGREDIENTS
1 tablespoon fennel seed
1/2 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
2 pork tenderloins, about 1 pound each
12 slices thinly sliced bacon, about 3/4 pound
Wooden toothpicks
Beans
4 ripe Roma tomatoes, about 1 pound, cored
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 tablespoon minced garlic
1/4 teaspoon dried red pepper flakes
2 cans (15-ounces each) cannellini beans, rinsed, drained
Salt and pepper to taste
1/4 cup (packed) torn fresh basil leaves
Cook’s notes: To remove the silver skin (thin sinewy white layer) that is alongside on one side of the tenderloin, slip a sharp thin knife under the end of the silver skin (this will be a handle of sorts. Holding that loosened end piece with a small piece of paper towel, slide the knife away from you just underneath the silver skin. Continue cutting away from you, with the knife blade angled slightly upwards.
DIRECTIONS
1. In a small skillet over low heat, toast the fennel seed until the aroma is apparent, 3 to 5 minutes, shaking the skillet frequently. Crush seeds in spice grinder or place in zipper-style bag and strike with a heavy pan to crush the seeds. In a small bowl combine seeds with salt and pepper.
2. Trim any excess fat and silver skin from the tenderloins (see cook’s notes). Cut tenderloins crosswise into pieces about 1 1/2-inches long. Season with fennel mixture. Gently press down on cut side to make each disk the same thickness as a slice of bacon. Wrap a slice of bacon around each disk and secure with toothpick. The bacon should overlap at the ends by no more than 1 inch. Allow to stand at room temperature for 10 to 15 minutes before grilling. Meanwhile, preheat grill to medium heat.
3. Prepare beans: Grill tomatoes over medium heat until skins are loose, 6 to 8 minutes, turning occasionally. When cool enough to handle, remove peels and cut tomatoes into 1-inch chunks. In a medium saucepan over medium heat, warm the oil, then cook onion, garlic, and pepper flakes until softened, about 3 minutes, stirring occasionally. Add the tomatoes and beans, stir to combine and season to taste with salt and pepper. When the beans come to a boil, reduce heat to medium-low and gently simmer for 12 to 15 minutes.
4. Meanwhile, grill the pork over direct medium heat until pork is just barely pink in the center and the bacon is fully cooked, 12 to 15 minutes, turning once. If flare-ups occur, move pork temporarily to cooler location on the grill.
5. Add basil to the beans. Serve the pork accompanied with the beans.
Source: “Weber’s Real Grilling” by Jamie Purviance
Fresh Fruit Charlotte
Baking with my 9-year-old granddaughter Colette is a real treat for me. She watches baking shows and is adept at using a piping bag and frosting spatula. A recent project involved both of those tools and included showing her how to do bridge cuts to half fresh strawberries; for the technique, two fingers hold the berry upright in place on the cutting board forming a safe, high arch away from the knife.
Our recent project was to make a charlotte, a classic French dessert that includes a layered cake, fillings, whipped cream, and ladyfingers. We took a couple of shortcuts, using a cake mix and purchasing the ladyfingers online.
Our guide was a recipe from “Kneaders Bakery and Café” by Colleen Worthington (Shadow Mountain Publishing). The recipe makes much more buttercream icing than was needed for one charlotte. The extra buttercream can be frozen airtight (for up to three months). When you’re ready to use it, thaw it in the refrigerator overnight and then bring it to room temperature before re-whipping it in an electric mixer until it’s light and fluffy.
The bright red and blue fruit makes this delicious charlotte glamourous for a Labor Day gathering.
Yield: 12 to 14 servings
INGREDIENTS
1 yellow cake mix, plus ingredients designated on box
About 3/4 cup buttercream icing; see cook’s notes
Piping bag fitted with a plain 3/8-inch tip
Whipped cream: 1 cup chilled heavy whipping cream, 1/3 cup powdered sugar
3/4 cup mixed berry preserves or jam, such as Bonne Maman Mixed Berry Preserves
About 24 (4-1/4-inch-long ladyfingers, such as Savoiardi brand
2 cups halved and hulled strawberries
1 cup blueberries
1/2 cup blackberries
1/2 cup fresh raspberries
Cook’s notes: For buttercream frosting, in a stand mixer using the paddle attachment, beat 2 room temperature sticks of unsalted butter on medium speed for 4 minutes. Add 2 cups powdered sugar and beat on low speed until incorporated. Add 2 additional cups of powdered sugar and beat on low speed until incorporated. Add 1/4 teaspoon salt, 1 tablespoon vanilla extract, and 2 tablespoons heavy cream. Beat on medium speed for 3 minutes. If icing needs to be thicker, add more powdered sugar. If it needs to be thinner add more cream, 1 tablespoon at a time. Leftover icing can be frozen.
DIRECTIONS
1. Prepare cake mix according to package directions for either two 8-inch cake pans, or two 9-inch cake pans. Cool for 10 minutes and invert on wire cooling rack. Cool completely.
2. Place one cake layer on a cake plate. Prepare buttercream icing (see cook’s notes).
3. Prepare whipped cream. Using a stand mixer, beat chilled heavy cream and powdered sugar, starting on low speed and increasing to high after sugar is incorporated. Beat until stiff ( be careful not to over beat it). Place in refrigerator.
4. Place about 3/4 cup buttercream frosting in a piping bag. Pipe a buttercream border around perimeter of cake. Fill inside the buttercream boarder with a thick layer of jam. Place the second cake layer on top. Pipe a border of buttercream icing around the perimeter of second layer. Spread a layer of jam on top within the buttercream border.
5. Using a frosting spatula, generously ice the sides of the cake with whipped cream. Place ladyfingers side by side around the cake, using the whipped cream to hold them in place. Place fruit on top of cake.
Source: Adapted from “Kneaders Bakery and Café” by Colleen Worthington (Shadow Mountain Publishing)
Lone Ranger Cocktails
These cocktails are a delicious, warm weather treat. The Step 1 mixture can be prepared before the guests arrive.
Yield: 2 cocktails
INGREDIENTS
3 ounces blanco tequila
1 ounce simple sugar syrup, see cook’s notes
2 ounces fresh lemon juice
Ice
4 ounces Rose Prosecco
Optional garnish: Lemon twists
Cook’s notes: It’s easy to prepare, but if you like simple sugar syrup is also sold at many markets. To make it, combine 1 cup water and 1 cup sugar in a small saucepan. On high heat bring to a simmer. Stir until sugar dissolves. Cool completely before using. Store airtight in jar in the refrigerator.
DIRECTIONS
1. In a mixing pitcher or glass measuring cup with a spout, stir to combine the tequila, sugar syrup, and lemon juice.
2. Pour mixture into 2 tall glasses. Add ice. Pour in rose Rose Prosecco. Add more ice if there is room. If desired garnish each with a lemon twist. Serve.
Originally Published: August 19, 2024 at 10:02 a.m.
