Carla Hall’s SEARED PORK
The Chew host sweetens up a classic entree with cranberry-‘for a new flavor combination,’ she says
PORK TENDERLOIN MEDALLIONS
2 (¾-lb.) pork tenderloins, trimmed
½ cup cranberry juice
2 cloves garlic, minced
1 tbsp. spicy brown mustard
1 tbsp. honey
Dash of Worcestershire sauce
2 tbsp. canola oil
Cranberry sauce (optional)
1. Rinse pork; pat dry. Cut each tenderloin crosswise into 2-in.-thick medallions.
2. Combine juice and next 4 ingredients in a large zip-top plastic bag. Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
3. Preheat oven to 350. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tbsp. hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.
4. Bake pork about 13 minutes until 140 in center. Drizzle with pan juices. Serve immediately and garnish with cranberry sauce (optional).
Adapted from Cooking with Love by Carla Hall with Genevieve Ko
Tom Colicchio’s GLAZED CARROTS
The Top Chef judge-and father of three boys-shares a side dish that’s ‘easy, inexpensive and kids love them,’ he says
ROASTED GLAZED CARROTS
2 tbsp. peanut oil
4–5 large carrots, peeled and cut into 1 or 2-in. pieces
Kosher salt and freshly ground black pepper
2 tbsp. unsalted butter
2 sprigs rosemary
2 tbsp. honey
Heat a large skillet over medium heat. Add the oil then the carrots, and season with salt and pepper. Cook, tossing the carrots so they color on all sides, about 5 minutes. Add the butter, rosemary and honey. Continue cooking until the carrots are tender, about 5 minutes more. Serve.
Kathleen King’s CANDY CANE COOKIES
The creator of Tate’s Bake Shop’s line of gourmet desserts shares a seasonal treat
CANDY CANE CHOCOLATE CHIP COOKIES
Makes about 42 cookies
2 cups plus 2 tbsp. flour
1 tsp. baking soda
1 tsp. salt
½ lb. (2 sticks) salted butter, at room temperature
1 cup sugar
½ cup firmly packed dark brown sugar
2 large eggs, at room temperature
1 tsp. vanilla
1 tsp. water
2 cups (12 oz.) semisweet chocolate chips
1 cup crushed candy canes or peppermint chips
1. Preheat oven to 325. Line 2 large baking sheets with parchment paper. Whisk together flour, baking soda and salt. Beat butter, sugar and brown sugar with an electric mixer on high about 1 minute. Beat in eggs, followed by vanilla and water. On low speed, mix in flour mixture just until combined. Mix in chips and crushed candy.
2. Using 2 tbsp. per cookie, drop dough 3 inches apart onto sheets. Bake until cookies are golden brown, 20 minutes. Cool 5 minutes. Transfer to rack; cool completely. Repeat with remaining dough on cooled sheets.
Buy It! Peppermint Crunch pieces, 7-oz. jar, $7.95; kingarthur flour.com
IT’S YOUR TURN!
Share pics of your crowd-pleasing holiday desserts at people.com/yourturn or use #YTdessert
King’s book Baking for Friends is in stores and available at tatesbakeshop.com
Katherine Berman & Shphie LaMontagne’s CHAMPAGNE CUPCAKES
The sibling owners of Georgetown Cupcake offer up a treat for a New Year’s Eve bash
Makes 18 cupcakes
½ cup unsalted butter
1¾ cups sugar
1¼ cups milk
2¼ tsp. vanilla extract
2½ cups sifted all-purpose flour
2½ tsp. baking powder
¼ tsp. salt
½ cup champagne
Garnish: powdered sugar, strawberries
1. Preheat oven to 350. Line muffin pans with 18 baking cups.
2. Beat butter and sugar at medium speed with an electric mixer, 3 to 5 minutes until creamy. Gradually add eggs, beating after each addition.
3. Combine vanilla and milk.
4. Sift together flour, baking powder and salt. Add to butter mixture alternately with milk; beginning and ending with flour. Beat on low after each addition until blended. Stir in champagne.
5. Spoon batter into cups, filling each 2/3 full. Bake for 19 to 21 minutes. Remove from pans; cool completely on wire racks. Garnish with powdered sugar and sliced strawberries or frosting.
Recipe adapted from their book Sweet Celebrations, in stores now.