Yield: 6 Servings
18 large dried pitted prunes
2 C dry white wine, preferably a Vouvray
6 loin pork chops, 1 1/2-inch thick, fully trimmed, boned and tied
Canola oil
1/4 C each diced carrot, celery, and onion ( mirepoix)
2-3 T unsalted butter
1 C heavy cream or creme fraiche
2 t red currant jelly
1 t lemon juice ( only if using heavy cream)
1 T minced parsley
1. Simmer the prunes in the wine over moderate heat, covered, until plumped and tender, about 10 minutes. Reserve the wine.
2. Saute the fillets in the oil until they are a rich golden brown on both sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly. 8 to 10 minutes. ( Additional oil may have to be added to keep the mirepoix from burning).
3. Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix ( the liquid should come part way up the pork chops), cover and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes. Place the fillets in an oven pre-heated to 325 degrees and immediately turn off the heat. Meat should be cooked within 10 to 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.
4. Pour the rest of the contents of the pan through a fine mesh strainer, pressing down on the vegetables to extract all of the juices. Return the juices to the pan and reduce by half rapidly stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.
5. Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley and serve.
BUTTERSCOTCH PECAN CAKE
Serves 12 to 14
When browning the butter for the frosting, wait until it turns a deep, dark brown before removing it from the heat to ensure a rich, nutty flavor.
FOR THE CAKES
Vegetable oil cooking spray, for pans
3 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 1/2 teaspoons course salt
10 ounces (2 1/2 sticks ) unsalted butter, softened
2 1/2 cups packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 1/4 teaspoons rum, preferably golden or dark
1 1/4 cups buttermilk, room temperature
FOR THE FROSTING
12 ounces unsalted butter ( 3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon course salt
20 ounces cream cheese, softened
1/2 cup confectioners' sugar, sifted
FOR THE BUTTERSCOTCH SAUCE
2/3 cup packed dark-brown sugar
3 ounces ( 6 tablespoons ) butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish
1. Make the cakes. Preheat oven to 325 degrees. Coat three 8 by 2 inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
2. Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium high, and beat for 2 minutes. Divide batter amoung pans.
3. Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
4. Make the frosting. Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
5. With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours ( or overnight, beating on low speed before using).
6. Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
7. To assemble the cake: trim tops of two cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 Cup plus two tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 Cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
8. Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on side, and garnish top with halves. Transfer cake to a serving plate or cakestand. Refrigerate until firm. At least 4 hours ( or up to 2 days, covered).
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