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Cranberry and Pecan Crusted Rack of Pork

Brining Solution:

• 1 1/2 quarts cranberry juice
• 12 ounces cranberry vodka (optional)
• 1/2 cup salt
• 1 center cut rack of pork, Frenched, with fat and silver skin removed
• 3 tablespoons clarified butter

Cranberry Paste:
4 ounces dried cranberries

Pecan Crust:

• 8 ounces toasted pecans
• 8 ounces plain bread crumbs
• 2 ounces picked thyme
• 3 ounces clarified butter

Cranberry Sauce, recipe follows:

1. Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight.
2. Puree the dried cranberries in a blender with a little bit of water until smooth.
3. Toast the pecans. Place in food processor and pulse until slightly ground. Add bread crumbs and picked thyme. Pulse again. Add 3 ounces clarified butter until mixture sticks together to adhere on the pork.
4. Preheat oven to 325*F (160*C).
5. After the pork has been brined, remove from the liquid and pat dry. Discard the brining liquid. Heat a large saute pan until hot, add 3 tablespoons of clarified butter and sear the rack on both sides. Place the pork on a meat rack. Spread the cranberry paste on the pork and then top with the pecan bread crumbs. Cover with foil and bake for about 1 1/2 hours or until meat thermometer registers 130*F (55*C). Remove the foil about 10 to 15 minutes before the pork is done, to brown the pecan crust. Allow the pork to rest 15 minutes before slicing.
6. When ready to serve slice the rack of pork into 8 slices and serve with cranberry pork sauce.
   Makes 8 servings.

Cranberry Sauce:

• 1 cup fresh or frozen cranberries
• 1 tablespoon butter, plus 4 ounces (1 stick) cold butter, cut into small pieces
• Sugar
• Salt
• 1 cup Riesling wine
• 2 cups cranberry juice
• 1 thyme sprig

Saute the cranberries in 1 tablespoon of butter until they start to split, sprinkle with sugar and salt, deglaze with the wine and reduce until almost dry. Add in the cranberry juice and thyme sprig; reduce by 1/2. Strain the sauce through a fine sieve, whisk in the remaining cold butter and check for proper seasoning.

Bat Wings with Swamp Dip

• 20 chicken wings (3-1/2 pounds)
• 1/2 cup soy sauce
• 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper
• 1 teaspoon five spice powder
• 2 cloves garlic, minced

Swamp Dip (recipe follows)

1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.
2. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip.
   Makes 20 appetizers.

Haunted Forest Platter

• 3 stalks of broccoli
• 3 medium beets
• Wood toothpicks
• 3 hard-boiled eggs
• Assorted vegetables such as cherry tomatoes, pea pods, kohlrabies, radishes, sweet red peppers, sweet yellow peppers, and shredded carrot
• Ripe olives, pimiento-stuffed olives, and/or tiny sweet pickles
• 1 ounce spaghetti, cooked and drained
• Liquid green food coloring

1. To make a haunted forest, first create trees. Cut bottoms from stalks of broccoli to make 6-inch broccoli trees. Slice beets about 1/2 to 3/4 inch thick to make a base for broccoli trees. Break wood toothpicks in half. Insert three to four toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice. Stand broccoli upright. Cover to keep moist.
2. To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face. Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired. Cover to keep moist.
3. Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives, and radishes.
4. Place broccoli trees on serving platter. Cover surface of platter with shredded carrot. Hide egg ghosts in forest along with creepy creatures. Scatter piles of vegetables such as pea pods, beet slices, kohlrabi slices, olives, pickles, and/or any other desired vegetables. Add strips of red pepper to the broccoli branches.
5. To make moss, add a few drops of green food coloring to a small amount of water in a medium bowl. Add cooked spaghetti and let stand about 5 minutes. Drain and place over broccoli trees. Keep platter covered until serving time. If necessary, spritz platter with water to keep it moist.

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