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Archive for Wednesday, April 4, 2012

Invite new flavors to your Easter table

April 4, 2012

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Easter is a time for honored family traditions. From Easter hats, egg hunts and meals shared with those you love, each celebration creates its own special memories.

Here are ways to bring some familiar flavors to the Easter table in a whole new way, including savory Slow Cooker Marmalade Pork Tenderloin, a family favorite from Tamie J. of Prosper, Texas, last year’s Grand Prize Winner in the Spreading Smucker’s Traditions Recipe Contest; as well as sweet Citrus Apple Tart, a favorite dish from the Smucker family cookbook.

These easy, delicious recipes can be made or prepared in advance, leaving more time to enjoy your family’s cherished traditions.

Along with the Slow Cooker Marmalade Pork Tenderloin and Citrus Apple Tart, this menu features Strawberry Spring Salad and Triple Berry Baked Brie. For more Easter recipes to help your family celebrate, visit smuckers.com.

Slow Cooker Marmalade Pork Tenderloin

Yield: 8 servings.

2 tablespoons olive oil

3 pounds pork tenderloin

1/2 cup teriyaki sauce

1 cup chicken broth

1 10-ounce jar Smucker’s Sweet Orange Marmalade

2 teaspoons fresh ginger, grated

1/4 cup brown sugar

3 cloves garlic

1 large onion, sliced

1 package fresh mushroom caps

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon red pepper flakes

Heat olive oil in skillet over medium-high heat. Brown tenderloin on all sides.

In blender, mix teriyaki sauce, chicken broth, orange marmalade, fresh ginger, brown sugar and garlic. Blend until a smooth sauce.

Put browned tenderloin into slow cooker. Slice onion and add to slow cooker. Add mushrooms, pepper, salt and pepper flakes. Cover with the teriyaki sauce mixture. Cook on high for about 4 hours.

Turn tenderloin a couple of times while cooking.

When done, remove the tenderloin and let rest for about 10 minutes. To serve, slice diagonally and pour sauce, mushrooms and onions over top.

Strawberry Spring Salad

Yield: 6 servings. Preparation Time: 10 minutes

1/2 cup Smucker’s Strawberry Syrup

2 tablespoons canola oil

2 tablespoons white vinegar

1 5-ounce package spring salad greens or other salad greens mix

4 green onions, thinly sliced

1 tangerine or small orange, peeled, seeded, cut into bite-size pieces

12 strawberries, sliced vertically

1/4 cup sunflower kernels

1/4 cup blue cheese, crumbled

Combine syrup, oil and vinegar to make vinaigrette. Whisk until blended.

Place salad greens, green onion, orange pieces, strawberries and sunflower kernels in a large salad bowl.

Add vinaigrette. Toss lightly. Crumble blue cheese over top. Serve immediately.

Triple Berry Baked Brie

Yield: 12 servings. Preparation time: 20 minutes. Cook time: 25 minutes.

1 sheet frozen puff pastry, thawed

1/3 cup Smucker’s Orchard’s Finest Northwest Triple Berry Preserves

8 ounces round baby wheel brie cheese

1/4 cup chopped hazelnuts or pecans

1 large egg

1 tablespoon water

Assorted crackers, pear slices and/or apple slices

Heat oven to 400 F. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves.

Sprinkle evenly with nuts. Fold pastry up over the cheese to cover.

Trim excess pastry and press to seal seams. Reserve pastry scraps.

Whisk egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

Bake 25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.

Citrus Apple Tart

Yield: 8 servings. Preparation time: 25 minutes. Cook time: 1 hour.

1 9-inch single Classic Crisco Pie Crust

4 medium Granny Smith apples (about 2 pounds)

1/2 cup sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

2 tablespoons butter, diced

1/4 cup Smucker’s Sweet Orange Marmalade or Smucker’s Organic Orange Marmalade

Prepare recipe for single crust pie. Roll out dough, place in a 9-inch tart pan with removable bottom. Press to fit without stretching dough. Trim edges even with tart pan. Chill until ready to fill. Heat oven to 350 F.

Peel and core apples. Cut in half, end-to-end. Slice apples crosswise into 1/4-inch thick slices. Combine sugar, cinnamon and salt in large bowl. Add apple slices and toss to coat. Randomly place about 1/2 of apples into bottom of crust in two layers, cutting apples as necessary to fill all gaps. Arrange row of apples lengthwise along outside edge of pan, overlapping the slices about 1/8 inch. Fill in center with smaller pieces of apples. Dot with butter.

Bake 1 hour or until apples are fork tender and edges of apples begin to brown. Cool on wire rack. Heat orange marmalade in small microwave-safe bowl on high for 20 seconds; stir. Brush marmalade over tart.

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