The Last Dinner Of The Year – 2011

Most years we’re snoozing by 10:30 on New Year’s Eve. I know, I know, not much fun, right? Well this year, we’re going to do things differently. First, we’re beginning our evening with an ending…the last dinner of the year. Then, it’s time to get bundled up and head into the city for First Night. A celebration downtown with all kinds of eclectic things going on outside and inside. We may still end up home and in bed by 10:30, but not without celebrating, even if just a little, and bidding goodbye to the last year that has been filled to the brim with blessings and change.

Pork Chops with Balsamic and Apple Reduction & Mixed Berry Rustic Tart

Pork Chops with Balsamic and Apple Reduction

2 -3 Boneless Chops

1 Medium Onion, sliced

2 Tablespoons Butter

1 Sprig Rosemary

2-3 Sprigs Thyme

3 Tablespoons Apricot Jelly

1/2 Honey Crisp Apple, diced

About 1 Cup Aged Balsamic Vinegar (mine was 18 year aged, thick and sweet)

About 1 Cup Chicken Stock (I used turkey stock because that’s what I had in the freezer)

About 1/2 Cup Gluten Free Flour

Sea Salt & Pepper

Rice, cooked, your choice of type

Place the butter, onion, rosemary, and thyme in a large skillet and grill onions on medium low until they begin to caramelize.

Add the chopped apple and saute for 5 minutes.

Add the apricot jelly and cook for 3 minutes.

Add the balsamic vinegar and simmer for 7 minutes until it reduces slightly. Remove from the heat and set aside. In another skillet, drizzle a generous amount of olive oil.

Place the flour, salt, and pepper on a plate and toss with a fork or your fingers. Coat each chop lightly.

On medium heat, brown the chops on both sides.

Remove from pan onto a plate and set aside. Add the chicken/turkey broth to the pan, bring to a boil and deglaze.

Add the balsamic reduction and the chops. Bring to a boil. Reduce to simmer and simmer for about 7 minutes.

Place chops on bed of rice and spoon balsamic reduction over the top.

Mixed Berry Rustic Tart

Preheat oven to 350 degrees for a convection, 375 for an electric oven.

1 Pie Dough Portion, equaling 1 crust

1 1/2 bags Mixed Frozen Berries, about 3 or 4 cups

About 1 Cup Sugar

About 1-2 Tablespoons Gluten Free Flour

1 Egg

Dollop of Almond Milk

Flour For Rolling

Raw Sugar For Sprinkling

Place fruit in a medium bowl with the sugar and flour and toss. Set aside.

Cover a baking sheet with tin foil. Measure a piece of parchment to the sheet. Flour the parchment and roll the pie dough into a rectangle on the parchment paper.

Pick up the parchment with the dough and place on the lined baking sheet. You’ll want to line your baking sheet because the fruit juice will leak all over. Trust me, you do not want to have to spend the remainder of your evening scraping baked on fruit juice off of your baking sheet.

Mound the fruit mixture in the middle of the dough.

Using the parchment to aid you, pull up the sides of the dough.

Pinch the edges together and smooth out a bit.

In a ramekin or small bowl, whip and egg and a little almond milk with a fork. Brush onto the dough and then sprinkle with the raw sugar.

Place in a pre-heated oven. About 45 minutes for an electric oven and about 55 minutes for a convection oven. Remove when fruit is bubbling and crust is golden.

Happy New Year!