Easter Dinner (recipes for Cranberry Apricot Roast Pork Loin and Cauliflower Gratin)

I had an absolutely lovely Easter luncheon this afternoon. A small, quiet group of six with a wonderful friends with way too much delicious food.

Easter Luncheon Menu

Appetizer Tray: Deviled eggs, Olives, Pickles, and Carrots

First Course: Strawberry, Beet Salad with Feta and Pecans

Second Course: Cranberry Apricot Roast Pork Loin, Cauliflower Gratin, Roast Asparagus, Peas with Bacon, Pillsbury Crescent Rolls, Cranberry Sauce, and one friend brought a rich Sun-dried Tomato and Spinach Macaroni and Cheese made with Smokey Gouda (it was very good)

Dessert: Lemon Cream Pie

Cranberry Apricot Roast Pork Loin 

(Adapted from "Quick Savory Cranberry Glazed Pork Loin Roast on allrecipes.com)

INGREDIENTS
4 lb pork loin roast (I couldn't find a 
                     whole one so I had to 
                     buy three portions 
                     that totaled four 
                     pounds.)
1 14 oz can whole cranberry sauce
1 cup apricot jelly (I didn't have enough 
                    so I used half apricot 
                    jelly and half 
                    applesauce.)
1 T Dijon mustard 
1 T horseradish
2 t garlic powder
2 T fresh thyme, minced
4 chicken bouillon cubes
Salt and pepper
Non-stick cooking spray

1) Preheat oven to 375 degrees.
2) Rinse and dry the pork loin roast. Sprinkle all sides with salt and pepper. Place in a roasting pan sprayed with cooking spray.
3) In a small sauce pan, mix all of the remaining ingredients.  (In place of two of the bouillon cubes, I used some chicken thigh pan drippings saved from the previous evening's dinner. Very yummy.) Cook sauce over medium heat until the bouillon cubes have dissolved. 

4) Spoon sauce over pork loin. Bake at 375 degrees for about an hour or until the internal temperature reads 145 on a meat thermometer. 
5) Let the roast rest for at least 10 minutes before carving. It's moist, juicy and delicious.

Cauliflower Gratin

INGREDIENTS

1 large head of cauliflower cut into small florets 

8 oz Mascarpone cheese

3/4 cup heavy whipping cream

1/4 fresh sage, minced

1/4 t nutmeg

salt and pepper to taste

1/2 cup Parmesano Reggiano cheese
Non-stick cooking spray

1) Preheat oven to 375 degrees.
2) Blanch the cauliflower florets in boiling water for about 5 minutes until tender. Drain thoroughly and pour into a 9x13 pan coated with cooking spray.
3) Place Mascarpone cheese, heavy whipping cream, sage, and nutmeg in a medium-sized sauce pan. Bring to a boil over medium heat. Add salt and pepper to taste. Pour over cauliflower florets.
4) Sprinkle Parmesano Reggiano cheese over top. Bake in 375 degree oven for about 30 minutes until the cheese is all melted and starting to brown.

Creamy and mild-flavored. Went really well with the peas and bacon. (I mixed them together. Quiet excellent. Maybe the start to a new recipe.)

Sauteed Peas with Bacon

Roasted Asparagus

Passing of time

My family has just wrapped up the estate sale at my grandparents' house. It was a very odd experience start to end. Being asked if there are any items I would like, anything I had had my eye on. My mind just doesn't think that way. I don't look at someone else's things and think, "I would sure like that." But as it went, I selected a couple of things; some with memories, some that I thought were pretty, and some that were just useful.

When my family had all selected their sentimental and useful objects, we held four days of estate sale. That was odder still. People walking through the house my grandparents had lived in since my mother was 8, haggling over the price of my grandmother's Tupperware. Some people were very kind, offered their condolences even though they didn't know us. Some people needed to remember this was an estate sale; we were selling off my grandparents' personal possessions. Is there really any cause to be rude about the prices? Maybe they should remember we have memories of those dish towels, decorative plates, and coffee creamers. 

My great-grandparents wedding photo

My grandparents in their younger years

My grandmother passed away on the evening of Valentine's Day this year. She was 96 years old. A good long life by all standards. My grandfather preceded her two and a half years ago. He was 95.

Oh, how time slips by

It's been nearly a month since I last posted. I know, bad me. It has been one crazy month. I haven't really had a weekend at home in forever (or a month, really). Things look like they may be calming down. I am hoping I will be able to get back to regular posting soon. Also, spring break is just around the corner.That offers all kinds of cooking time. Can't wait.

On a side note, I've tried my hand at a new activity in the past month... pottery. Fun! I have made two small trays and a couple of decorative little tile things. I'm working on glazing them. Then next, maybe I'll get to throw some clay. Who knows, maybe this will become a hobby.