The table - tablecloth made and given to me last year by my friend Jorge in Saint Pete, FL... the monogrammed stockings I'm using with the napkins are a gift from my cousin Nancy in GA. The napkins: outside napkin made by Carol Ersbak, who lives here on the island, plaid sheer inner napkin from Pier 1, bought last year.
The salad / dessert plates are part of a Williams Sonoma 2013 Botanical Wreath pattern and found on eBay. The tartan plaid dinner plates are from Pottery Barn; Supreme Gold Aristocrat Towle electroplated flatware from 1980 - now considered 'Vintage'. Glasses bought quite a few years ago from Sur le Table...the plates on the étagère are Christmas Garland by Fitz & Floyd (circa late 1980s or early 90s) and the "green leaf plate" is 1 of 3 left from a set of 8 I bought many years ago through Neiman Marcus.
Appetizer: Baked Brie topped with Fig & Muscat Jam (both were part of the contents of a beautiful and plentiful gift basket) and caramelized pecans.
Salad: Spinach, Mandarin Orange sections & sliced Granny Smith Apple Salad with chopped celery, cranraisins and caramelized pecans that I found on a blogsite through Pinterest. I used Vanilla infused Honey Wine Vinegar for the dressing instead of the one recommended in the original recipe
Entrée: Pork Tenderloin with Hoisin Sauce...a recipe taught by Shirley Corriher of Atlanta, GA, many years ago when I owned a cooking school in Orangeburg, SC, served with "one stick butter rice", a popular casserole rice dish from the 1960s which is being resurrected lately. I used suggestions made by my friend Kari Lynn and added some veggies to the rice.
Pork Tenderloin in Hoisin Sauce
1 pork tenderloin, 1 jar Hoisin sauce, butter, dry white wine and sugar (optional)
Empty a small jar of Hoisin Sauce in a small saucepan, add 2 tablespoons butter, 1/2 cup white wine, and 2 tablespoons sugar (I did not add sugar this time); bring to a boil and turn heat off. Place the tenderloin in it. When it cools, transfer the tenderloin and sauce to a Ziploack bag and refrigerate overnight.
Remove the tenderloin from the bag; reserve the marinading sauce. Roast the tenderloin in a preheated oven at 500 degrees for about 9 or 10 minutes, turn over and repeat. Internal temperature should reach 148 degrees when done. Reheat the marinade sauce and boil for a few minutes to kill any bacteria. Cut the tenderloin in medallions and serve with some of the sauce.
"One Stick Butter" Rice Casserole
This version of the recipe is very accommodating; you can use any type rice and any vegetables you want.
1 cup Harvest Medley Rice (combination of Basmati Brown, Wild Rice, Heirloom Red Rice & Sweet Brown Rice)
1 shallot, chopped
2 large button mushroom
2 celery sticks, chopped
5 water chestnuts, sliced
3/4 cup butternut squash, cubed
1 envelope onion soup / dip mix
1 stick butter, cut in pieces
2 cups water
Caramelize the shallots in a tiny bit of the butter. Add the rest of the veggies, the rice, the onion soup mix, butter and water. Cover and bake in 400 degree oven for 30 minutes. Uncover and continue baking for another 30 minutes. I found I needed to cook the rice just a little bit longer, about 5 more minutes.
Dessert: Turron de Jijona by Sanchiz Mira, a traditional almond nougat confection from Spain, popular during the Christmas Holidays. (not shown)
No actual tree this year...our Christmas "tree" was made by wrapping twig garlands, tiny lights and ribbon around the tripod stand of our telescope... Ho Ho Ho!
Mele Kalikimaka, everyone!