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Issue link: https://silivingmag.epubxp.com/i/110824
O n any given day, we all wear many different hats. I, myself, wear the hat of a sister, granddaughter, writer, coffee enthusiast, music lover, and on my better days, cook. Just like us, the culinary creations that are born in our kitchens also wear many di��erent hats. Cooking can wear the hat of celebration, entertainment, or family tradition (impressing the mother-in-law doesn���t hurt either!). Food really is like a magical cure all, bringing happiness and satisfaction to any situation, and putting a smile on every face. With spring upon us, we can look forward to the baseball games, redbud trees, the excitement of Spring Break, the warmth of Easter dinner, and precious time spent with family. I have chosen to share two recipes which have served very di��erent purposes in my kitchen, but have both proven huge hits with my family. The ��rst recipe wears the hat of sweetness and fun by putting a delicious, lick-your-��ngers spin on a traditional favorite for your family to help make and enjoy this spring. You know how much your family loves fruit cobbler ��� Now imagine it in a mouthwatering wa��e cone, smothered in vanilla ice cream. It sounds sinful, but I���ll bet God loves extra ice cream, too. The second recipe wears a much fancier hat, the kind you wear to Easter service and show o�� to all your friends. This recipe for Pork Loin with Pan Sauce makes for an absolutely mouth-watering dinner, earning you some much deserved ooh���s and ahh���s from your family. An added bonus is just how easy the recipe is to prepare, a quality that is handy when you���re juggling your cook���s hat with your very busy mom hat. Enjoy! March/April 2013 ��� 12 The many hats of cooking Pork Loin with Pan Sauce Cobbler in a Cone Ingredients �� cup olive oil �� cup soy sauce �� cup red wine vinegar 2 tablespoons lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons parsley ��akes 2 teaspoons dried mustard 2 teaspoons minced garlic Pepper to taste 1 1-pound pork tenderloin, silver skin removed Ingredients 1 cup ��our 1 cup sugar 2 teaspoons baking powder �� cup milk 1 stick butter 1 large can peaches (or 1 cup of your favorite fruit) �� cup brown sugar �� teaspoon cinnamon Combine all marinade ingredients and reserve �� cup for pan sauce. Place pork tenderloin in marinade for three to four hours. Preheat oven to 350 degrees. In a skillet over medium-high heat, sear tenderloin for 4 minutes on each side. Place tenderloin in oven and bake for 40 minutes, or until meat has reached 160 degrees. Let cool for at least ��ve minutes before slicing. Pan Sauce Pan scrapings �� cup of pork marinade Wa��e cones Vanilla ice cream or whipped cream (optional) In a medium sized mixing bowl, combine ��our, sugar, baking powder, and milk. Melt butter and pour into 13x9 baking dish. Pour ��our mixture over melted butter. Top with chosen fruit. Sprinkle with brown sugar and cinnamon. Bake at 350 degrees for 30 minutes. Once the cobbler is ��nished, place scoop of warm cobbler into wa��e cone and top with desired amount of vanilla ice cream or whipped cream. Serves six to eight. While the tenderloin is cooling, place the skillet back on the stove over medium heat. Add any pan scrapings and marinade, letting the mixture boils for two to three minutes. Pour over the pork tenderloin. Serves six. Illustration // Kelly Leigh Miller Ali Wyman is a writer and recent graduate of Indiana University Southeast who lives for books, music and family. She thinks In our fast-paced lives it���s nice to stop now and then and enjoy life���s gifts. No gift means more to me than a good meal with the ones I love. Ali can be reached at aliwyman@umail.iu.edu.