The Roanoker January/February 2022 - 13

the other ingredients.
Add poppy seeds and mix gently. Pour
salad dressing into an air-tight container
(such as a Mason jar) and keep in the
refrigerator for up to a week. If dressing
separates, shake to recombine.
Duchess Potatoes
6 servings
(3 duchess potatoes per serving)
* 2 large russet potatoes, peeled and
chopped into cubes
* ½ teaspoon salt
* ½ teaspoon white pepper
* 3 Tbsp. butter
* 1/3 cup grated baby Swiss cheese
* 1/8 cup whipping cream
* 3 egg yolks
* 3 Tbsp. grated Parmesan cheese
Preheat oven to 400 degrees Fahrenheit.
Place potato cubes in a pan of salted
boiling water. Cook over medium-high
heat until tender. Drain. Mash potatoes
with a potato masher until they are
smooth with only a few small lumps, but
not so much that the potatoes become
" gluey. " Add salt and pepper, butter and
baby Swiss cheese. Stir until butter and
cheese are melted. Add whipping cream
and stir to combine. Add egg yolks one at
a time and stir briskly into the potatoes.
Line a large baking sheet with parchment
paper (dab a little water underneath
each corner of the parchment
paper to help it adhere to the baking
sheet). Place some of the potato mixture
into a piping bag fitted with a ½ " star
tip. Fold top of bag over so the potato
mixture will not come out of the bag
(do not overfill the bag). Pipe 20 (each
about the size of a 50 cent piece) round
mounds onto lined baking sheet, about 2
inches apart. Sprinkle each mound with
grated parmesan.
Bake potatoes for 10 minutes, rotate
pan in oven, then bake 10 more minutes.
Remove pan from oven, turn on broiler
and broil 3 - 4 minutes until tops of
potatoes are golden brown.
Pork au Poivre
Virginia Wine Pairing: OX-Eye
Riesling 2020. Available at Mr.
Bill's Wine Cellar. $19 range.
Serves 4
* 1.2 pound Smithfield roasted garlic
and cracked black pepper pork
tenderloin
* 1 tablespoon black peppercorns,
freshly ground
* 1/2 tsp. salt (or a little more to taste)
* 2 Tbsp. butter
* 1/4 cup cognac
* 1/3 cup heavy cream
Roast pork tenderloin according to
package directions. Remove from oven
and allow to cool slightly. Slice tenderloin
into ½ inch slices.
Melt butter in a frying pan. Place
pork tenderloin slices in the pan and
sprinkle with salt and freshly ground
pepper.
Heat the pork over medium heat,
turning once, for 2 or 3 minutes, until
browned.
Carefully remove the pork slices
from pan and place on a plate. Add
cognac to pan and warm slightly. Add
cream to cognac and stir, warming for
a minute or two. Place the pork back
into the pan and spoon the sauce over
the pork. Serve warm.
Meyer Lemon
Parmesan Green Beans
4 servings
* 1 small shallot, minced
* 1 Tbsp. butter
* 12 oz. fresh green beans, trimmed
* 1 Tbsp. fresh Meyer lemon juice
* 3 Tbsp. grated parmesan cheese
* ¼ tsp. freshly ground black
pepper
Melt butter in a small sauté pan. Add
shallots to the butter. Stir and sauté
shallots until lightly browned. Remove
from heat.
Place green beans in a pot of boiling
lightly salted water. Cook until crisp
tender. Drain and place green beans back
in pot.
Add shallots and Meyer lemon juice
to green beans. Toss. Add parmesan
cheese and black pepper to green beans.
Toss. Serve warm.
Camp Craft Cocktail
Hot Toddy
Infuse whiskey, rum or bourbon (or hot
water for a zero-proof toddy) with apple,
cinnamon, star anise, clove, lemon and
citrus conveniently packaged in a mason
jar.
To make your hot toddy, place hot
water in a mug to warm it. Discard water.
Strain infused Camp Craft Cocktail.
(Save infusion ingredients so you can
infuse another jar - it won't be quite as
strong as the first, but equally as delicious).
Place 1½ ounces infused Camp
Craft Cocktail in the mug. Fill your mug
with hot apple cider or hot tea. Stir.
Garnish with cinnamon stick or a slice
of dried fruit.
Craft Cocktail kits are sold at Ladles
and Linens Kitchen Shoppe. I
Winter Citrus Salad
TheRoanoker.com
JAN/FEB 2022 13
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The Roanoker January/February 2022

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