Horseradish Crusted Venison Tenderloin

.   1 venison tenderloin
.    kosher salt
.    3 tablespoons Japanese bread crumbs
.    1 tablespoon plus 2 teaspoons vegetable oil
.    1 ¼ teaspoons ground black pepper
.    1 ½ tablespoons minced shallot
.    2 tablespoons minced or pressed garlic
.    1/4 cup well-drained prepared horseradish
.    2 tablespoons minced fresh parsley
.    1/2 teaspoon minced fresh thyme
.    6 ounces coarsely-crushed potato chips or homemade potato crisps
.    1 ½ teaspoons mayonnaise
.    1 ½ teaspoons Dijon mustard
.    1/2 teaspoon unflavored powdered gelatin

1. Sprinkle roast with kosher salt. Cover with plastic wrap, and let stand at room temperature for one hour. Adjust oven rack to middle position and heat oven to 400 degrees.

2. Toss bread crumbs with 2 teaspoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a non-stick skillet. Cook over medium heat, stirring frequently, until golden brown. Cool on rimmed baking sheet then toss with shallot, garlic 2 tablespoons horseradish, parsley, thyme and crushed potato chips.

3. Pat tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon of pepper. Heat one tablespoon of oil in non-stick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides. Transfer to wire rack and let rest 10 minutes.

4. Combine remaining 2 tablespoons of horseradish, mayonnaise and mustard in a small bowl. Just before coating tenderloin with paste, add gelatin and combine. Spread horseradish paste over top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs just cover the paste; pat off any excess.

5. Return tenderloin to wire rack and place on rimmed cookie sheet. Roast until thermometer registers 120 degrees for medium rare. Transfer roast to carving board and let rest 20 minutes (the venison will continue to cook during that time). Carefully cut the meat crosswise into ½-inch thick slices and serve with horseradish cream sauce.

Horseradish Cream Sauce

.    1/2 cup heavy cream
.    1/2 cup horseradish
.    1 teaspoon salt
.    1/8 teaspoon cracked black pepper

Whisk until cream just thickens. Gently fold in horseradish, salt and pepper - refrigerate at least 30 minute prior to serving.

Dark Chocolate Butter

Makes 2/3 cup (12 servings). | Source: Hy-Vee Seasons Fall 2010.
All you need:
1/3 c. Hy-Vee granulated sugar
1/4 c. Hy-Vee baking cocoa
3 tbsp water
1/4 c. Hy-Vee unsalted butter
1/4 tsp Hy-Vee vanilla extract
All you do:
In a heavy small saucepan stir together sugar, cocoa powder and water until smooth. Add butter; cook and stir over medium-low heat until bubbly. Reduce heat to low; cook, stirring constantly, for 3 minutes. Remove from heat; stir in vanilla. Pour into a small bowl.
Cool 1 hour. Cover and refrigerate until serving time.

Jamaican Sweet Potato Pudding

Ingredients:

½ cup of flour

2 ½ lbs of sweet potatoes, boiled, peeled and mashed

½ cup of raisins

1 tsp of baking powder

¾ lb of brown sugar

1 ¼ tsp of vanilla

1 ¾ cups of butter

1 tsp of nutmeg

4 ¼ cups of coconut milk

Directions:

Cream all the ingredients together.

Pour the pudding into a greased pan and into a 350-degree oven for 1 hour.

Stick a knife into the pudding to test that it has baked through.

Jamaican Lamb/Goat

Ingredients:

• 2 ¼ lbs of lamb loin
• 2 onions, chopped
• 3 chilies, chopped
• ½ cup of parsley, chopped
• 2 shallots, chopped
• 3 scallion, chopped
• ¼ cup of ginger, grated
• salt and pepper
• ¼ tsp of clove
• ¼ tsp of nutmeg
• ¼ cup of lime juice
• 3 tbsp of olive oil
• 1 tsp of all spice
• 2 tbsp of brown sugar
• 3 tbsp of soy sauce
• 1 tbsp of water

Directions:

1. Tenderize the lamb loin.
2. Add the remaining ingredients to a blender and mix them well.
3. Pour them onto the loin and massage them into it.
4. Allow the loin to marinate for 6 hours.
5. Bake the lamb on a low heat, 350-degrees, for 2 hours or until it is well cooked.

Serves: 5-6 persons

R/T's Jack Daniels Orange Meatballs

1.5 lb Ground Lamb/Goat/Beef  (your choice)
1 Egg
1 C. White Bread or Sourdough Bread Center (Soaked
0.25 C. Minced Onion (Fresh or Re-hydrated)
0.25 C. Grated Romano Cheese
2 T. Granulated Garlic
1 T. Coarse Ground Black Pepper
1 T. Parsley
 0.5 T. Salt
Orange JD Sauce:
18 oz Orange Marmalade
0.5 C. Spicy Coarse Ground Brown Mustard.
0.5 C. Jack-Daniels Whiskey
0.25 C. Brown Sugar
0.5 tsp. Crushed Red Pepper Flakes
0.25 tsp. Onion Powder
0.25 tsp. Cayenne Pepper
0.25 tsp. Da-Bomb or 100% Pain Hot Sauce, look it up on
1 large Orange (1/2 zest available)
Preparation
Meatballs:
1. Combine all ingredients in bowl and mix well.
2. Pre-heat Olive oil in fry-pan.
3. Chill meatball mixture for 15 min in freezer.
4. Roll meatballs into 1" balls. (wet hands, cold meat)
5. Brown meatballs leaving interior pink (not quite cooked through).

Sauce:
1. Combine all sauce ingredients in saucepan and simmer.
Cooking Instructions:
1. Add meatballs to sauce and simmer for 2 hours.
2. Simmer till the meatballs are cooked inside and sauce thickens (at least 1/2 hour.)
3. Transfer to slow cooker on warm for serving.

Pumpkin Patch Torte

This cake is unforgettably moist and delicious, and not too sweet. The frosting's subtle maple flavor is the perfect accompaniment to the pumpkin cake. .—Taste of Home Test Kitchen

12 ServingsPrep: 25 min. Bake: 20 min. + cooling
Ingredients
1 can (15 ounces) solid-pack pumpkin
1 cup packed brown sugar
1/2 cup sugar
4 eggs
1/2 cup canola oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt

FROSTING:
1 cup maple syrup
2 egg whites
1/4 teaspoon cream of tartar
3 drops green food coloring
1 drop yellow food coloring
Candy pumpkins

Directions
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. In a large bowl, combine the pumpkin, sugars, eggs and oil until well blended. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to pumpkin mixture.Pour batter into prepared pan.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
For frosting, in a large heavy saucepan over low heat, combine the syrup, egg whites and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until frosting reaches 160°, about 8 minutes. Transfer to a large bowl. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Remove 1/4 cup frosting to a small bowl; tint with green and yellow food coloring and set aside.
Cut cake widthwise into thirds. Place one layer on cake plate. Spread with one third of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with reserved green frosting.
Yield: 12 servings.

CHESHIRE INN HORSERADISH SAUCE

Yield: 3/4 cup

½ cup sour cream

½ teaspoon salt

2 tablespoons prepared horseradish

2 tablespoons seasoned vinegar (see note)

1. Combine all ingredients. If making in advance, cover and refrigerate.

2. Pass the sauce at the table. (It is excellent with boiled beef, corned beef and prime rib.)

Per tablespoon: 20 calories; 1.5g fat; 1g saturated fat; 5mg cholesterol; no protein; 2g carbohydrate; 1g sugar; no fiber; 170mg sodium; 10mg calcium.

Note: To make seasoned vinegar, combine 2 cups cider vinegar, 1 ½ cups granulated sugar, 2 ½ tablespoons salt and 2 teaspoons ground black pepper. Stir until sugar and salt are completely dissolved. Keeps indefinitely; stir before using. Yield: 3 cups.