Pork is a delicate and sweet meat that has a robust texture. It can handle many flavors but seems to shine when intense, fruity flavors are involved. This date and balsamic sauce is rich and flavorful enough to bring out the best in the pork, which in turn is given a bit of an extra shazaam with a maple and liquid smoke glaze.

Don’t go overboard on the menu here. The flavors of the main course are heavy so create everything else with a light touch.

Need a menu?

Pork Loin with Date Balsamic Sauce

Arugula with tangerine and a quick tangerine vinaigrette

Sour Dough with a thick, crisp crust

A simple poached pear or baked apple for dessert

Date-Balsamic Sauce

• 1 cup pitted dates, chopped
• 1/4 cup chopped ginger
• 1/2 inch piece of dried chipotle
• 2 garlic cloves, finely minced
• 1 onion, chopped
• Pinch of salt
• 1-2 cups of chicken stock
• 2 tbs balsamic vinegar
• 1 tablespoon liquid smoke
• Olive oil

1. Saute onion, garlic, chipotle, and ginger in olive oil until onion just begins to caramelize.
2. Add dates and one cup of chicken stock, vinegar, and liquid smoke
3. Simmer, adding stock as needed to keep the mixture from sticking, until sauce is reduced and ingredients are all cooked together
4. Taste and adjust seasoning

Using a grill pan gives the meat a professionally done look

Pork Loin Chops

• 8 loin chops
• Salt and pepper
• 1/2 tsp powdered chipotle OR maple pepper
• 2 tbs maple syrup
• 1 tbs liquid smoke
• Olive oil

1. Preheat oven to 375F
2. Rub a grill pan with olive oil and heat until it begins to smoke
3. Rub chops with maple pepper and salt
4. Lay on hottest part of grill pan to set grill marks
5. When you have good grill marks flip and set grill marks on the other side
6. Remove to baking dish
7. Mix maple syrup and liquid smoke and rub on meat
8. Bake about 30 minutes or until done. Depends on thickness of chops.
9. Serve the chops with the date-balsamic sauce

images:marye audet

Post from: Baking Delights

There is something about coming in on a dim winter afternoon, cheeks frozen from sledding, and smelling the aroma of date nut bread wafting out of the oven.  Not that I have experienced many snowy afternoons here in Texas, but growing up in Bucks County, Pa..well I had my share of Currier and Ives moments!

Making a sweet bread for breakfast means thinking ahead the day before and I don’t often do that much thinking ahead…at least not anymore.  So, whipping up these muffins for breakfast (total time 30 minutes) is simple.  Sweet and filling, these date nut muffins have big date flavor in every bite, with the faint woodsy-nutty walnut flavor coming in right behind.  Mix them up by hand so that you don’t over beat them—muffin murder.  Overbeating will cause muffins not to rise, and to be heavy and lethargic, somewhat like a teenager  at 7 in the morning.

Date Nut Muffins (from one of my vintage cookbooks, with adjustments by me)

• 1 cup chopped dates
• 1 cup boiling water
• 2 tablespoons butter
• 2 cups flour, sifted
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 egg
• 1 cup chopped walnuts

Topping:

• 1/2 cup brown sugar
• 1/3 cup butter
• 1/3 cup flour

Crumble together until it looks pebbly.

Directions:

1. Combine dates, baking soda, butter, and water.  Allow to cool.
2. Sift the dry ingredients together.
3. Beat sugar, vanilla, and egg until well blended.
4. Add dry ingredients to the date mixture, alternating with the egg mixture.  Begin and end with dry ingredients.
5. Stir in nut meats.
6. Scoop into 12 muffin cups and top with streusel.  Bake at 400 for 20 to 25 minutes, or until a toothpick comes out clean.  Serve warm.

12 muffins.

Post from: Baking Delights