Whether you are looking for food ideas for your New Year’s Day family dinner or items that will sit well on your buffet table at an open house, these recipes are tasty and easy. And this time of the year, tasty and easy are good.
This applesauce is worth making instead of opening a jar of commercially made spiced applesauce. It makes a delicious accompaniment to pork roast. The applesauce is subtly sweet, without any added sugar. And it has the added healthy benefit of including the apple skin. I like to use Granny Smith apples, but you can use your favorite apples or a combination.
The Mustard Glazed Pork Loin is delicious and easy to make. Depending on its size, you could even make it in a tabletop oven. I use Creole mustard, but if you prefer Dijon or even ballpark mustard, it will still be good. I like to support the manufacturing of Creole mustard. As Poppy Tooker says, “Eat it to save it.”
There is something about the tanginess of the mustard, the savory goodness of pork and the sweet and spice of the applesauce that is very satisfying together.
The Cheesy Cornbread Pudding is one of my favorites. It satisfies all the savory requirements, and although you don’t have to use stale cornbread, you can.
Serve it with the applesauce and pork. Leftovers are delicious the next morning, heated in the microwave, or served with bacon and eggs for a hearty breakfast.
Liz Williams makes spiced applesauce at home in Meraux on Wednesday, November 15, 2023. (Photo by Chris Granger, The Times-Picayune)
Spiced Applesauce
Makes a quart.
10 large apples, cored and cut into large chunks
½ teaspoon salt
Juice of 1 lemon
1 teaspoon cinnamon
¼ teaspoon allspice
⅛ teaspoon freshly ground nutmeg
1. Place the apples in a heavy saucepan with a lid. Sprinkle with salt and toss well. Cover and let sit for about 30 minutes. (Don’t worry if the flesh of the apples becomes slightly discolored; applesauce darkens with the addition of spices.)
2. The apples may throw off some juice because of the light salting. If that doesn’t happen, add ¼ cup water. Heat on low for 30 minutes, checking from time to time for sticking. If apples seem to be sticking to the bottom, add 1 or 2 tablespoons of water.
3. Stir occasionally. Cook for another 30 minutes. With a sharp knife, test for doneness by piercing a piece of apple. If the knife easily pierces the apple, you are ready for the next step. If the apple resists the knife, cook for another 15 minutes and check again. Keep checking until the apple pieces are tender.
4. Remove the pan from the heat and place on the counter. Uncover the pot, and with a stick blender blend the apples until they reach the consistency that you prefer. They can be rustic with some chunks or totally smooth. That is your choice. You will see that the peel becomes soft. The peel disappears if you make the applesauce totally smooth.
5. Add the lemon juice and the cinnamon and allspice. Stir well. Place in a bowl and sprinkle the nutmeg on top. Serve warm or at room temperature.
Liz Williams makes mustard glazed pork loin at home in Meraux on Wednesday, November 15, 2023. (Photo by Chris Granger, The Times-Picayune)
Mustard Glazed Pork Loin
Serves 6 to 8, generously.
Preheat oven to 425 F.
2 -3 pound pork loin
1 tablespoon olive oil
2 tablespoons soy sauce
½ cup Creole mustard
1 tablespoon cane syrup or honey
2 tablespoons bourbon or dark rum
2 tablespoons chopped dried rosemary
1. Trim the excess fat from the cap on the pork loin. Leave some. Oil the roasting pan with the tablespoon of oil and place the loin fat side up in the pan.
2. Paint the loin with the soy sauce. Don’t worry if it drips into the pan.
3. Mix the mustard, syrup, bourbon, and rosemary in a small bowl and use the mixture to coat the loin.
4. Place the roast into the hot oven. After 15 minutes, reduce the temperature to 375 F. Allow to cook for 40 -60 minutes depending on the size of the roast. Check for doneness with an instant read thermometer. The internal temperature should be 145 F. Be careful not to overcook.
5. Remove from the oven and allow to rest for 10 to 15 minutes, tented with aluminum foil to keep it warm. Slice and place the slices on a platter. Pour the pan juices over the sliced roast and serve.
Liz Williams makes cheesy corn bread pudding at home in Meraux on Wednesday, November 15, 2023. (Photo by Chris Granger, The Times-Picayune)
Cheesy Cornbread Pudding
Serves 4 to 6.
Preheat oven to 350 F.
4-5 cups of cornbread, broken up or in 1-inch cubes.
3 tablespoons of butter, divided into 1 tablespoon and 2 tablespoons
4 beaten eggs
2 cups whole milk
1 teaspoon salt
2 cups grated cheddar cheese divided into 2 1 cup portions (Do not use pre-grated cheese. It is coated to keep it from sticking together. The coating decreases its ability to melt properly.
1. Place the broken or cubed cornbread into a large bowl. Butter an 8 inch x 8 inch pan that can go to the table with 1 tablespoon butter.
2. Melt 2 tablespoons of butter in the microwave. Allow to cool 3 minutes. Mix together the melted butter with the beaten eggs, milk, and salt in a large bowl. Add the cornbread and 1 cup of grated cheese. Combine the ingredients and let the mixture rest for 10 minutes. Pour the mixture into the prepared pan. Spread the remaining cup of cheese over the top of the mixture. Cover with aluminum foil
3. Place the pan into the preheated oven. Cook for 30 minutes. Remove the foil and cook for an additional 15 minutes or until the top is melted and browned.
4. Remove from the oven and let the mixture cool for 10 minutes. It will thicken. Serve as you would a dressing or potatoes.
