Recipes: Panettone Bread Pudding - Wild Hibisucs Flowers with Cranberry Goat Cheese - Instant Pot Pork with Sauerkraut - Country Christmas Tea

These are recipes I have not had time to post.  All were delicious - customers and my fellow TFM food lovers, enjoyed.

Panettone Bread Pudding
1 500 g box of TFM Panettone
1 c. heavy cream
1 c. milk
3 large eggs
¼ c. granulated sugar
1 tsp. orange zest
1 tsp. vanilla extract
pinch of salt
2 Tbl. butter
Preheat oven to 350^o.  

Grease a 9x9-inch pan with cooking spray or butter.

In a large bowl, whisk together cream, milk, eggs, sugar, orange zest, vanilla extract, and salt.  Set aside.

Cut Panettone into 1-inch cubes.  Add to mixture in bowl.  Toss to ensure all of the liquid is incorporated into the bread.  Soak for 5 to 10 minutes.

Transfer mixture to prepared pan.  Dot with butter.  Bake for 60 minutes.  Allow to cool 5 to 10 minutes before serving.

Serve with Runamok Cinnamon-Vanilla Maple Syrup.



Above is the recipe I prepared.  To the left, is the recipe on TFM's box of Panettone.

Customers, and my TFM tasters, commented how delicious this was.  Runamok Cinnamon-Vanilla Maple Syrup was the perfect compliment.

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Fresh Market sells goat cheese balls in the cheese case.  They have some a bit of cranberry on them, which is a great compliment to Wild Hibiscus Flowers. Perfect for filling Hibiscus Flowers in Syrup.

Wild Hibiscus Flowers with Goat Cheese, Black Pepper and Chive
1 jar Wild Hibiscus Flowers in Syrup
1 container of Raimage Goat Cheese Pearls with Cranberrry
l clam shell chives, cut into 1-inch pieces
black pepper

Drain Hibiscus Flowers, reserving liquid (you can use the liquid over ice cream or in cocktails).

Sprinkle goat cheese pearls with black pepper.  Place pearl inside flower and place on serving plate.  Garnish with a piece of chive.

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Instant Pot Pork with Sauerkraut

3 lb. pork shoulder

Salt and pepper

½ Tbl. Vegetable Oil

16 oz. Cleveland Kraut Caraway or Garlic, drained of extra liquid

1 c. chicken stock or beer

1 Onion, sliced thin

Remove any large pieces of fat from the outer portion of the pork.  Cut pork into 2-inch cubes.  Season with salt and pepper on all sides.

Heat Instant Pot to SAUTÉ.  When HOT add oil and begin browning pork, several pieces at a time, being careful not to overcrowd. When all the pork has been browned and removed from pot, CANCEL cooking.  Do not drain any of that goodness from the pot.

To Instant Pot, add chicken broth/beer, sauerkraut, onion, and browned pork.  Cook PRESSURE/LOW, KEEP WARM off, with steam vent closed, for 40 minutes.  When done, natural release for 10 minutes, then quick release.  Remove pork to baking tray and let cool 10 to 15 minutes.  Shred. 

Serve with a side salad, or over mashed potatoes.

Caraway Kraut is what I used in the recipe.  I tasted both flavors before cooking and Caraway was my preference. 

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I want to share the following recipe with you.  It's become a Christmas game night tradition to have this.  I especially enjoy it after everyone goes home and I can enjoy it with peace and quiet.

Country Christmas Tea

(Food Network Magazine – December, 2012)

16 cups boiling water

32 Bigelow Spiced Chai tea bags

1 c. spiced rum

1 c. vanilla vodka

8 to 10 cinnamon sticks

3 cans sweetened condensed milk, or to taste

Cinnamon sticks for garnish (optional)

Boil water in your Instant Pot, or pour boiling water into a slow cooker.  Add tea bags (I hold them together with a binder clip).  Steep 10 minutes.

Remove tea bags (do not squeeze).   Stir in rum and vodka.  Add cinnamon sticks.  Cover and cook on LOW for 2 hours.  Stir in condensed milk.  Switch Instant Pot/slow cooker to WARM setting.  Serve in mugs.  Garnish with cinnamon sticks if desired.

Yields:  20 servings

This year, I thought this was too sweet. Guess my taste buds are changing.  I suggest you add the sweetend condensed milk a little at a time until you reach the desired level of sweetness.  Enjoy!