Here are some tasty recipes for the spring. Fresh fruits and vegetables abound this time of the year, so enjoy putting together creations with them.

Enjoy!


Here are some tasty recipes for the spring.  Fresh fruits and vegetables abound this time of the year, so enjoy putting together creations with them.





Enjoy!



          



Peach and Bourbon Glazed Pork Loin



Make this recipe the day before roasting and serving.



3        pounds pork tenderloin



(three fourths) cup low salt soy sauce



(one half)  cup good quality Kentucky bourbon



2        tablespoons Worcestershire sauce



(one fourth)  cup water



2        tablespoons  canola oil



3        garlic cloves, minced, then smashed



(one fourth)  cup brown sugar



         Salt and fresh ground black pepper, to taste



2        cups peach jam or preserves, heated with 1-tablespoon butter



Peach Sauce for Serving:



1        can sliced peaches, drained, reserve juice, and chopped, some whole slices   are to be reserved for garnish



(one half)  cup brown sugar



3        tablespoons butter



(one half) cup Kentucky bourbon



1        tablespoon low salt soy sauce



(one half)  teaspoon ground cinnamon



Pork Loin:



         Rinse and pat pork tenderloin.  Place in a shallow roasting dish.  Set aside.



         In a small saucepan heat peach jam and butter, until butter is melted and jam is heated through.  Set aside.



         In  a bowl mix together soy sauce, bourbon, Worcestershire sauce, water , oil garlic, brown sugar, salt and pepper, add 1-cup of melted peach jam mixture.  Pour over the pork loin with marinade, cover, and refrigerate for at least 12 hours or overnight.  Refrigerate rest of peach jam mixture.



Preheat oven to 350 degrees.  Remove pork from marinade, discarding marinade.  Roast pork loin in small shallow roasting pan in a 350 degree oven for about 50 to 70 minutes until pork measures 155 degrees on a meat thermometer. While roasting every 10 minutes or so brush the remainder of peach jam over pork.  Remove from heat, cover with aluminum foil and let stand for about 15 minutes, slice and serve.  Serve with peach sauce and sliced peaches.



Peach Sauce for Serving:



         In a saucepan combine chopped peaches, brown sugar, butter, bourbon, (one fourth)  cup reserved peach juice, cinnamon, and soy sauce.  Cook over medium heat stirring frequently until it just comes to a boil, lower heat and simmer for about 8 minutes.  Cover and set aside.  Warm up for serving over pork loin slices.  Garnish with whole peach slices.



 



Balsamic Strawberries with Baby Spinach Salad



(one half)   pound baby spinach leaves, stems trimmed, torn into bite size pieces



2        cups fresh strawberries, hulled and sliced into (one half) inch slices



8        whole strawberries, sliced into (one half) inch slices



2        tablespoons granulated sugar



1        tablespoon balsamic vinegar



1        cup toasted pecans



(one half)  cup Feta cheese, crumbled



         Balsamic Vinaigrette (see recipe below)



         In a bowl place sliced strawberries, gently toss with sugar and balsamic vinegar.  Set aside.



         When ready to serve salad, in a large clear glass salad bowl toss together spinach leaves and balsamic vinaigrette.  Add Feta cheese and toasted pecans.  Top with 8 sliced whole strawberries.   In salad bowls let guests serve themselves with the Balsamic Strawberries for the topping. 



White Balsamic Vinaigrette 



(one fourth) cup white balsamic vinegar



         Salt and fresh ground black pepper, to taste



1        garlic clove, minced then smashed



1        teaspoon Dijon mustard



(one half) cup EVOO, olive oil



         Mix all ingredients together with a whisk except for the olive oil.  After mixture is well blended slowly drizzle the olive oil in, whisking well as you pour.



Easy Basil-Parmesan Biscuits



Makes about 12 biscuits.



2        cups all-purpose flour



2 (two and one half) teaspoons baking powder



         Pinch of salt



(three fourths) cup finely shredded Parmesan cheese



(one fourth) cup dried sweet basil, chopped



1        teaspoon dried rosemary, finely crushed



6        tablespoons cold butter, cut into cubes



(three fourths) cup milk, plus one tablespoon vinegar, stirred together



         Preheat oven to 400 degrees.  Grease a baking sheet.  Set aside.



         In a bowl stir together flour, baking powder, salt cheese, sweet basil, and rosemary.  With a pastry blender or two knives, cut in butter until the mixture forms coarse crumbs about the size of small peas.  Add the milk and vinegar mixture to the dry ingredients, and with a rubber spatula, stir until just evenly moistened.



         Dust your hands in flour and shape into ball like shaped biscuits about (one fourth) cup dough and drop them onto greased baking pan.  Bake in a 400 degree oven until biscuits are golden brown about 15-18 minutes.  Place on a wire rack and let cook for a few minutes then serve warm.        



        



 Chocolate - Nut Pie



1        prepared  pie crust



(one half)  cup butter, melted



(three fourths)  cup brown sugar



(one half)  cup all-purpose flour



3        eggs, beaten



1        teaspoon vanilla extract



(one fourth) cup bourbon



1   (one and one half) cups semisweet chocolate chips



1        one cup pecans or walnuts, coarsely chopped



         12 whole toasted pecans



         Preheat oven to 350 degrees.  Place and fit pie crust in a 9-inch pie plate.  Spread chocolate chips and nuts in bottom of pie crust, gently mixing together.



         In a medium size bowl cream butter and sugar together with an electric mixer.  Gradually mix in flour.  Beat eggs slightly and mix into creamed mixture.  Stir in vanilla extract and bourbon.  Pour filling over chips and nuts.  Top in a circle with whole toasted pecans.



         Bake at 350 degrees for 35-40 minutes.  Serve warm with vanilla ice cream.



 



Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.