2008 Woodie Awards
The Hungry Husky
Anne Baker
Issue date: 12/6/06 Section: The Inside
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The holiday season means something different for everyone. For some, it's about having a snowball fight on Christmas day; for others, it's the smell of roasting homemade Chex Mix in preparation for a big party (Okay, so I based this on a commercial. But I'm pretty sure someone must do it.) Religious practices may vary, but many agree that this is a time for peace, joy and happiness.
For many people, the most important holiday traditions revolve around food. Everything from odd Thanksgiving side dishes (marshmallows on yams, anyone?) to the classic cookies and milk for Santa, to the champagne that flows freely on New Year's Eve. All these and more make an appearance at someone's table.
Apple porkchops
What you need:
2 pork chops, cut into two-inch slices (after brining)
1 sweet apple, such as a gala or jonagold, cut into thin slices, about 1/4 to 1/2 inch thick
1 medium white onion, diced
2 cloves garlic, chopped
3 sprigs fresh rosemary
1 cup white cooking wine (see note)
Brine
2 cups water
1 cup sugar
1 cup salt
The night before: mix the water, sugar and salt in a covered container. Add chops and store in refrigerator overnight.
The night of: Sautee pork in a few tablespoons of cooking oil over medium high heat for two minutes. Add onion, garlic and apples, scraping the bits off the bottom of the pan with a spatula. Cook for five minutes, then add white wine and rosemary, then cover. Cook at reduced heat for 10 minutes, adding salt and pepper to taste. Remove from heat, and serve over rice.
Holiday rice
What you need:
1 can chicken broth
1 cup brown rice
3/4 cup frozen peas
Start rice about 40 minutes before desired meal time. Add rice to chicken broth in a medium-sized pot. Bring to a boil. Simmer for about 25 to 30 minutes, or until rice is mostly cooked. Add peas. Cook for another 10 minutes, or until rice is done and peas are fully cooked.
Cheesecake brownies
For many people, the most important holiday traditions revolve around food. Everything from odd Thanksgiving side dishes (marshmallows on yams, anyone?) to the classic cookies and milk for Santa, to the champagne that flows freely on New Year's Eve. All these and more make an appearance at someone's table.
Apple porkchops
What you need:
2 pork chops, cut into two-inch slices (after brining)
1 sweet apple, such as a gala or jonagold, cut into thin slices, about 1/4 to 1/2 inch thick
1 medium white onion, diced
2 cloves garlic, chopped
3 sprigs fresh rosemary
1 cup white cooking wine (see note)
Brine
2 cups water
1 cup sugar
1 cup salt
The night before: mix the water, sugar and salt in a covered container. Add chops and store in refrigerator overnight.
The night of: Sautee pork in a few tablespoons of cooking oil over medium high heat for two minutes. Add onion, garlic and apples, scraping the bits off the bottom of the pan with a spatula. Cook for five minutes, then add white wine and rosemary, then cover. Cook at reduced heat for 10 minutes, adding salt and pepper to taste. Remove from heat, and serve over rice.
Holiday rice
What you need:
1 can chicken broth
1 cup brown rice
3/4 cup frozen peas
Start rice about 40 minutes before desired meal time. Add rice to chicken broth in a medium-sized pot. Bring to a boil. Simmer for about 25 to 30 minutes, or until rice is mostly cooked. Add peas. Cook for another 10 minutes, or until rice is done and peas are fully cooked.
Cheesecake brownies
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