Shanna Tova - Coconut Macaroons

Coconut Macaroons Recipe

• Makes ~45
• Prep Time: 15 min.
• Total Time: 60 min.

Ingredients

• 2 - 14 ozs. bags sweetened coconut flakes
• 2 - 14 ozs. bags sweetened shredded coconut 
• 2 - 14 ozs. cans sweetened condensed milk
• 1/4 cup sour cream
• 2 Tablespoons heavy cream
• 1 Tablespoon Vanilla extract
• 1 lb. Semi Sweet or Dark Chocolate (optional)

Instructions

1. Mix all ingredients except chocolate until thoroughly combined

2. Gently press a portion of the batter into a #12 scoop

3. Place the macaroons on a parchment-lined baking sheet

4. Bake at 325 degrees for 40-45 minutes (rotate cookie sheet at 20 minutes) until toasted golden brown and base of macaroon is caramelized

5. Cool. Dip in chocolate.

Modified from Chef Keem's Coconut Macaroons Squidoo.com

Pork Loin with Poached Plums

Plums

• 6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
• 2 cups Pinot Gris or Viognier
• 1 cup dry red wine
• 2 whole star anise*
• cinnamon stick
• 1/4 cup plus 1 1/4 teaspoons sugar, divided
• 2 cups low-salt chicken broth
• 5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
• 2 tablespoons chopped shallot

Pork

• 2 1 1/4-pound pork tenderloins
• 3 tablespoons olive oil, divided
• 2 teaspoons chopped fresh thyme
• 2 garlic cloves, minced
• Chopped fresh chives

preparation

For Plums:
Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.

For Pork:
Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.

Courtesy of: epicurious.com - Gourmet magazine 2007

Fettucine with Ragu alla Bolognese

(to be paired with a central coast Garnacha)

serves 4-6

2 Tbs extra-virgin olive oil
2 Tbs. unsalted butter
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
2 medium cloves garlic, minced
1 large yellow onion, finely chopped
1 Tbs. minced fresh flat-leaf parsley
1 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 cup dry white wine
pinch of freshly grated nutmeg
Kosher or fine sea salt and freshly ground black pepper
3/4 cup whole milk
3 Tbs tomato paste
1-1/2 cups lower-salt beef broth
1/2 cup heavy cream
3 oz thinly sliced mortadella, cut into 1/4 inch wide strips (1/2 cup)
1 lb regular or spinach fettucine
freshly grated parmigiano-reggiano or pecorino romano, for serving

Heat the oil and butter in a 5-6 quart dutch oven or other heavy-duty pot over medium heat until the butter melts and begins to sizzle. Stir in the carrots, celery, garlic, onion, and parsley. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and light golden, about 10 minutes. Add the beef, pork, and veal and mix well with a wooden spoon to break up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is deep brown and crumbly abut still tender, 60-90 minutes. If the meat is browning too quickly, reduce the heat to low.

Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated, 1-2 minutes. Reduce the heat to medium and season the meat with nutmeg, 1/2 tsp of salt, and several grinds of pepper. Stir in the milk and cook, stirring frequently, until most of it is absorbed, 2-3 min.

Dilute the tomato paste in a small bowl with splash of broth and pour into the sauce. Mix well and add remaining broth. Reduce heat to low, cover partially, and cook sauce at a gentle simmer, stirring occasionally, until it is thick and fragrant and veggies have more or less dissolved, 60-90 minutes. Stir in the cream and mortadella and simmer gently until completely heated through, about 5 min more. Season to taste with salt and pepper.

Cook pasta, toss with ragu, and top with grated cheese.

(from San Francisco Wine Merchant)