By Ceri Wilkin of Recipe Doodle
From our first Valentines together, my husband and I have always cooked at home, a matter of the heart rather than the menu.
Initially it was simple, luscious pasta dishes, both of us inhabiting the kitchen, easily and joyfully cooking together. Then, as we moved out of our cocoon for two, and included friends in our celebration, the dinners became more complicated, transforming into elaborate, four course meals but still maintaining the fun and intensity from those evenings early in our relationship.
This year, I wanted to move outside of my comfort zone, to surprise and delight my wonderful husband and our friends. In relationships, food, and in life, I believe it is important to try new things. These recipes are an interesting, unexpected, surprising, but delicious and delightful mix of sweet and savory.
- 6 tablespoons butter, divided
- 3 teaspoons flour
- 3/4 cup broth
- 2 ounces white chocolate
- 1 pork tenderloin, sliced into 3/4 inch pieces
- 6 tablespoons finely ground coffee, for dredging
- salt and pepper
- Melt 3 tablespoons of butter in a small saucepan over medium heat. When the butter has melted add the flour and mix well.
- Gradually add the broth, stirring constantly. Let the sauce cook on low heat for approximately 10 minutes, stir regularly. Add salt to taste.
- Remove the saucepan from the heat and add the white chocolate, stir until melted.
- Melt 3 tablespoons butter in a skillet, over medium heat
- Season the slices of pork tenderloin with salt and pepper, then dip them into the ground coffee, coating both sides.
- Cook the pork until done, about 5 minutes on each side.
- 1 3/4 cups milk
- 1 1/4 cups cream
- 2/3 cup sugar
- 1 teaspoon whole white peppercorns, lightly crushed
- 6 egg yolks
- Over high heat, bring milk, cream, half the sugar plus peppercorns to a boil in a 2 quart saucepan. Reduce heat to medium, cool, whisking constantly, until sugar is completely dissolved, about 3 minutes.
- Remove from heat, cover and let mixture steep until infused with nots of peppery spice, about 15 minutes.
- Strain the mixture through a fine mesh sieve, into a bowl, discard peppercorns. Wipe saucepan clean and return mixture to pan; bring to a gently simmer over medium heat.
- Whisk remaining sugar with egg yolks in a bowl until thick and smooth. While whisking constantly, slowly pour half of the hot milk mixture into the yolk mixture to temper the yolks and keep them from curdling. Stir tempered yolk mixture into remaining milk mixture in saucepan. Cook, stirring constantly, until mixture thickens to a custard-like consistency and coats the back of a wooden spoon, about 20 minutes.
- Transfer custard to a bowl and cover with plastic wrap, pressing it directly against the surface of the custard to keep a skin from forming.
- Chill custard completely.
- Pour chilled custard into an ice cream maker and process according to the manufacturers instructions until custard is churned and thick.
- Transfer ice cream to an airtight storage container, freeze until completely set, at least 4 hours.
I am a wife, mother and recipe follower. For years I have tackled one new recipe a day – some are fabulous, some are not. In a past life I was an Occupational Therapist, rugby and netball player, belly dancer, lesson taker of golf, tennis and wine appreciation. My husband owns pizzerias, my father was a butcher, my mother a caterer, my older brother makes the absolute best birthday cakes and desserts you will ever taste, my younger brother owns restaurants in New Zealand and my kids love to eat. I am thrilled to share my cooking adventures and the recipes I have tried with you.