This month we are featuring one of our books, The Keepers’ Kitchen, that is unique from all the rest… our cookbook! Jim and I both tremendously enjoy time in the kitchen, preparing food that is beautiful to the eye, healthful to the body, and nourishing to the soul. We hope you enjoy these excerpts.
We don’t hear much about sloe gin anymore these days – long gone, it seems, as are the days of the Sloe Gin Fizz. For the curious, a sloe is a small berry (actually related to the plum) that grows wild on hedgerows all over England. Alone, it is astringent tasting and extremely unpleasant. But… when added as a flavoring to high proof gin with a bit of sugar – a delicious aperitif for cold winter nights is born!
Serves 6
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- 2 pork tenderloins, trimmed of silverskin
- 1 shallot, minced
- ½ c sloe gin
- 1¼ c beef stock
- ½ c heavy cream
- 12 oz assorted mushrooms, cleaned & chopped
- 2 T unsalted butter
- Olive oil
- Sea salt & black pepper to taste
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Season tenderloins with sea salt and pepper.
In a heavy skillet, melt one tablespoon butter and about 2 T olive oil. Brown tenderloins on all sides. Remove from pan and set aside.
Add shallots to pain and cook over medium high heat until just soft, about 2 minutes. Add mushrooms, season with a heavy pinch of salt, cover and cook over medium heat for 10 minutes, or until they have softened and released some liquid.
Add the beef stock and sloe gin, stir to combine. Return the tenderloins to the pan. Cover and simmer for about 20 minutes or until just done, being careful not to overcook.
Remove the meat to a platter, reduce the liquid by half, add cream, reduce again by half and season to taste.
Slice meat and serve with mushroom sauce.
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