Tart Tatin with Cranberries and Maple Syrup

The first time I had Tart Tatin, was at dinner with Bob and Denis, 20 odd years ago.  Bob, who had just returned from a year long sabbatical in France, made a classic Tart Tatin and I loved it.  Bob told me the story about how Tart Tatin was named after the Tatin sisters, who while caramelizing some apples in a frying pan left them unattended, resulting in overdone apples.  Needing to have a desert to serve for lunch at the family restaurant, they rescued the apples by putting a pastry lid on the frying pan and baked it in the oven. The sisters turned the pan upside down onto a plate, and we now enjoy this classic.  I have taken a few liberties and I am guessing that considering the tart's accidental origin, it is perfectly fine to experiment with the recipe.

Tart Tatin with Maple Syrup and Cranberries

I have a number of maple trees in the country and every year make enough maple syrup for my friends and family.  It also means I can use maple syrup instead of sugar.  Maple syrup is fabulous with apples, and, cranberries add a counter balance to the sweetness of the maple syrup.  I like to use a short crust for the pastry on top, but have been known to use frozen puff pastry in a pinch.

• 2 tablespoons of butter
• 1/4 cup of maple syrup
• 1/4 cup of fresh cranberries
• 3 crisp apples, such as cortland or graney smith, peeled, quartered and cored, then each quarter sectioned into thirds
• pastry (see pastry recipe for lemon tart) or use frozen puff pastry

In a cast iron frying pan, melt butter and maple syrup.  Add cranberries and cook until the berries begin to pop.  Arrange the sliced apples and cook on stove top until the apples begin to caramelize.  Cover with pastry, trim and bake in oven at 425F until golden.  Take out of oven, and flip onto plate before cool.  

 Whipped cream or ice cream complete the desert.  

Pork Tenderloin Two Ways Over an Open Fire

My sister MJ visited this fall and brought beautiful pork tenderloin for  Saturday's dinner.  We were having difficulty deciding on whether to make the tenderloin with oranges and brown sugar, or wrap then in prosciutto, and so MJ suggested making the tenderloin two ways. 

MJ built a spectacular fire using a traditional log cabin setup and started it with only one match inspite of my wood being wet from a week of rain. Very impressive.  

Pork Tenderloin Two Ways                                           photo by MJ

Fire Roasted Pork Tenderloin with Oranges and Brown Sugar Crust  

• 1 pork tenderloin
• 1 organic orange
• 1/2 cup of brown sugar
• fresh thyme
• salt and pepper 
• olive oil
• 1/4 cup of white wine

Build fire about an hour before you plan to cook the meat to allow for a good bed of coals.  Place heavy cast iron griddle over fire and heat. Lightly olive oil the grill.   

Cut orange in quarters  and squeeze out juice.  Place  orange quarters in stainless steel pot with wine and 4 or 5 pepper corns and a dash of olive oil.  Top up with water. Boil for 20 minutes and let cool in liquid.  Remove from liquid and scrape off all of the white pith. Tear each quarter into two or three pieces. Remove membrane and fat from tenderloin. Pat dry. Sprinkle with thyme leaves. Arrange the orange skin pieces on the top of the tenderloin, then cover with the brown sugar and pat into the surface.  

Place on griddle and cook for 5 to 10 minutes on each side depending on thickness of the tenderloin.  Brush with olive oil.  Take off grill and let rest before cutting.  

Fire Roasted Pork Tenderloin with Sage in Prosciutto Wrap

• 1 pork tenderloin
• 5 or 6 thin slices of prosciutto
• good dijon mustard
• 6 fresh age leaves
• olive oil
• salt

Build fire about an hour before you plan to cook to allow for a good bed of coals.  

Salt tenderloin lightly, and then cover with a thin coat of mustard.  Arrange the sage leaves over the mustard and then wrap the tenderloin with the prosciutto. Brush lightly with olive oil. 

Brush olive oil on the griddle.  Place tenderloin on grill and cook for 5 to 10 minutes and flip over. Lightly brush with olive oil. Cook another 5 to 10 minutes depending on size of tenderloin. Take off grill and let rest. Cut and serve.  

A Variation on Tortilla Soup

I used to travel to Mexico City on business , and whenever possible, stayed at the Camino Real, a fabulous hotel built for the Mexican Olympics that combines Mexican heritage with a modern aesthetic.  My favourite thing to order from room service at the end of a long day was their Tortilla Soup.  This meal in a bowl was smokey and fresh at the same time, with just a touch of heat.  This is inspired by my memories of their Tortilla Soup.   

Tortilla Soup with Chicken

• 1 small dried chipolte pepper
• olive oil
• 2 large chopped  yellow onions
• 2 cloves of finely chopped garlic
• 1 tablespoon of ground cumin
• a handful of fresh oregano leaves
• 2 sprigs of thyme
• 1 dried lime leaf
• 1 28 oz can of whole stewed tomatoes
• salish salt
• freshly ground pepper
• juice from 1 lime
• 6 cups of chicken stock
• 1 roasted chicken
• 1 coarsely chopped avocado
• fresh cilantro, chopped 
• tortilla chips

You may want to wear rubber gloves and be sure to keep your hands away from your face when working with the pepper.  Start by soaking the chipolte pepper in boiling water and leave until soft, maybe 20 minutes.  Drain and pat dry.  Cut  the softened pepper in half and clean out the seeds and discard.  Chop the pepper into smallish bits and set a side.  

Meanwhile, in a large cast iron pot, heat some olive oil.  Add onions and cook until translucent.  Add garlic and cook for another minute or so then add the chopped peppers, and cumin.  Stir, and add the tomatoes and chicken stock.  Add oregano and thyme and dried lime leaf.  Bring mixture to a boil and turn heat down.  Simmer for 15 minutes.  Remove lime leaf, and purée the mixture with an immersion blender or food processor. Add lime juice and taste. Add salt and pepper as needed.  

I have served the soup immediately and also left it on a very low heat simmering for up to an hour.  I prefer it left simmering for at least 30 minutes.  It give all of the flavours a chance to meld.  

To serve, I put the soup in the bowl, place a big chunk of warm roasted chicken in the bowl and then add chunks of avocado and coarsely broken tortilla chips and some chopped cilantro.

Traditionally, this is served with smaller pieces of chicken and small chunks of fresh Mexican cheese, avocado and tortilla chips on the side to allow for individual garnishing to individual taste.  

Last Minute Chocolate Orange Mousse

My neighbours were coming for dinner and I had forgotten to make desert.  This desert is great fall back because it is fast, and being a chocoholic, I usually have good chocolate in the cupboard.  In this case, I had a fabulous dark chocolate with orange bar, and some  very fresh ginger snaps from a local baker at the market.  

Chocolate Orange Mousse with Peter's Ginger Cookie

• 8 ounces of good quality dark chocolate with orange 
• 2 very fresh free range eggs
• 1 tablespoon of orange liqueur
• 2/3 cup of milk
• 2 tablespoons of sugar
• ginger snaps

Chop chocolate into small pieces and place in small food processor.  Add the eggs and the orange liqueur.  Put milk and sugar in small saucepan and heat to almost a boil.  Immediately, pour the hot milk mixture into the food processor and blend for a couple of minutes until mixture is smooth.  Spoon into little cups and chill for at least an hour.  Top with half a cookie and serve.

Note:  This recipe works equally well with plain dark chocolate and brandy, , or a dark chocolate with espresso beans and a coffee flavoured liqueur, and topped with berries and or a dollop of cream.