For dinner we enjoyed a Pancetta wrapped Pork Loin (it doesn't get any better than pork on pork) rubbed with a Fennel Seed Spice Mixture. After wrapping the Pork, I threw it on the rotisserie and served the dinner with Brown Butter roasted Brussel Sprouts, Sweet Potato Puree and Rocky Point Kale.
For dessert, Banana Cake served with Rum Caramel.
I have listed both the Fennel Seed Spice for Pork and the Banana Cake recipe below.
Fennel Seed Rub
3 Tablespoons Coriander
2 Tablespoons White Peppercorns
3 Tablespoons Fennel Seed
2 Tablespoons Herbes De Provence
3 Tablespoons Kosher Salt
Toast the Coriander, White Peppercorns and Fennel Seed in a dry saute pan over medium heat until fragrant and lightly toasted. Grind the toasted spices and then run through a sieve, removing any large pieces. Mix with the Herbes de Provence and the Kosher Salt. Great with pork, but can also be used on fish and chicken.
Banana Cake
The easiest cake ever! Made entirely in a food processor and can be baked in a bundt pan, round cake pan, muffin pan (for cupcakes) or in a loaf pan. Great plain-for breakfast, used as French Toast, topped with Maple Syrup while still warm or topped with Cream Cheese Frosting for a more traditional cake.
1 cup Granulated Sugar
1/4 Cup Brown Sugar
4 Bananas
1 stick butter, melted
2 cups Cake Flour
1 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1 teaspoon Vanilla
1/2 cup Sour Cream
3 eggs
Combine all ingredients in a food processor and process till smooth. Bake in any of the pans mentioned above in a preheated 350 degree oven, baking time will depend on what type of pan you choose to use, start checking after 25 minutes.
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