Almond-Crusted Chops with Cider Sauce

Ingredients

  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup ground almonds
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, divided
  • 2 large eggs, beaten
  • 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 3 tablespoons olive oil
  • 1 cup apple cider or juice
  • 4 ounces cream cheese, cubed
  • 1 tablespoon honey, optional
  • Minced chives
Advertisements

Traditional Dutch Speculaas Cookies

Ingredients

  • 1 3/4 cups self-rising flour
  • 1/2 cup sugar (donkerbruine basterdsuiker, see tips below, or pure raw cane sugar demerara)
  • 7 tablespoons butter (room-temperature)
  • 2 to 3 tablespoons milk
  • 3 teaspoons pumpkin pie spice (or speculaaskruiden)
  • 1/2 teaspoon baking soda
  • 1/2 orange (zested, finely grated)
  • 2 tablespoons all-purpose flour (or enough to dust the work surface)
  • 1 large egg white (beaten room-temperature)
  • Brown sugar (for sprinkling)
  • Flaked almonds (for sprinkling)

Cherry & Amaretti Crumble Cake

Ingredients

For the Cake
  • 175g Unsalted Butter (Softened)
  • 175g Unrefined Light Muscovado Sugar
  • 1 tsp Almond Extract
  • 1 Lemon Zest (Unwaxed)
  • 2 Eggs (Large)
  • 100g Soured Cream
  • 175g Self-Raising White Flour
  • ½ tsp Fine Sea Salt
For the Crumble
  • 150g Self-Raising White Flour
  • 100g Unsalted Butter (Cold, Cubed)
  • 75g Unrefined Light Muscovado Sugar
  • 75g Amaretti Biscuits (Crushed)
  • 40g Flaked Almonds
For The Cherry Layer
  • 250g Cherries Soaked in Kirsch

Flourless Chocolate-Almond Cake

Ingredients

  • Whipped Creme Fraiche
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup confectioners’ sugar
  • 4 ounces creme fraiche, stirred until loose and smooth
    Cake
  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 6 large eggs, room temperature, separated
  • 6 ounces bittersweet chocolate, melted and slightly cooled
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups almond flour or finely ground raw whole almonds
  • 3/4 teaspoon kosher salt
  • Confectioners’ sugar, for dusting
  • Fresh raspberries, for serving (optional)

Harvest Chicken Casserole

Ingredients

  • 2 tbsp. extra-virgin olive oil, plus more for baking dish
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 onion, chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb. brussels sprouts, trimmed and quartered
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1/4 c. low-sodium chicken broth
  • 6 c. cooked wild rice
  • 1/2 c. dried cranberries
  • 1/2 c. sliced almonds

Directions

  1. Preheat oven to 350o and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
  2. Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
  3. Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
  4. Let cool 5 minutes before serving.