Pawpaw Festival 2024

PORK TENDERLOIN WITH PAWPAW POBLANO CRANBERRY SAUCE

Serves 4

 

1 LB          PORK TENDERLOIN, CUT INTO THIN STRIPS, SEASONED WITH SALT & PEPPER

¼             ONION, DICED

¼             POBLANO PEPPER, DEVEINED AND DESEEDED, DICED

2 TBS        BUTTER

2 TBS        OLIVE OIL

2 tsp         SUMAC

¼ C          CRAISINS

¼ C          WHITE WINE

1/3 C       HEAVY CREAM

½ LB.         PAWPAW PUREE, ABOUT 1 CUP

 

1. In a skillet, melt butter and oil together over medium heat. Add strips of pork and cook until no longer pink.

2. Remove pork. Add onion and peppers. Sauté until tender.

3. Add craisins, sumac, and white wine. Stir over medium temperature for 5 minutes to hydrate craisins and cook off alcohol.

4. Add heavy cream and pawpaw, stirring occasionally until heated up. Add pork and simmer for 5 minutes.

Serve over rice.

 

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Pawpaw Festival 2024

CHICKEN WITH CURRIED PAWPAW SAUCE AND PEAS

Serves 4

 

1 LB          CHICKEN THIGHS, CUT INTO STRIPS, SEASONED WITH SALT & PEPPER

¼             ONION, DICED

1 C           FROZEN BABY PEAS

2 TBS        BUTTER

2 TBS        OLIVE OIL

2.5 tsp       MADRAS CURRY POWDER

¼ tsp         GARAM MASALA

PINCH       CHINESE 5 SPICE

¼ C           WHITE WINE

1/3 C        HEAVY CREAM

½ LB           PAWPAW PUREE, ABOUT 1 CUP

 

1. In a skillet, melt butter and oil together over medium heat. Add strips of chicken and cook until no longer pink with internal temp of 165o.

2. Remove chicken. Add onion. Sauté until tender.

3. Add curry, Garam Masala, 5 spice, and white wine. Stir over medium temperature for 5 minutes to cook off alcohol.

4. Add heavy cream and pawpaw, stirring occasionally until heated up. Add chicken and peas, simmer for 5 minutes.

Serve over rice.

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The Castle Orchard Dinner

SPICED PUMPKIN BREAD

Makes One 8.5” X 4.5” Loaf

 

2½ C           ALL-PURPOSE FLOUR

1½ TBS        PUMPKIN PIE SPICE

2 TSP            BAKING POWDER

2 TSP            KOSHER SALT

½ TSP           FRESH GROUND BLACK PEPPER

1 (15oz)        CAN PUMPKIN

1 C               SUGAR

2/3 C           OLIVE OIL

½ C              DARK BROWN SUGAR, FIRMLY PACKED

2 LG              EGGS, ROOM TEMPERATURE

2 TSP             VANILLA EXTRACT

 

Pre-heat oven to 325o.

 

1. Prepare loaf pan (or muffin tins) with oil spray. Line loaf pan with parchment paper.

2. In a large bowl, whisk together flour, pie spice, baking powder, salt, and pepper.

3. In a medium bowl, whisk together pumpkin, sugar, oil, brown sugar, eggs, and vanilla until smooth.

4. Fold pumpkin mixture into dry ingredients until smooth

5. Spread batter into loaf pan or 12 muffin tins. Firmly tap pan on counter to settle batter. If making a loaf, use a spatula dipped in oil to score the top of the batter leaving 1” on either side free of scoring.

6. Bake loaf 1 hour and 30 to 40 minutes, until a cake tester comes out crumb free. Let cool 10 minutes in pan before removing to wire rack.

Bake muffins 50 to 60 minutes, until a cake tester comes out crumb free. Remove from tins and allow to cool on a rack.

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