As I'm writing this post, I'm watching the snow coming down outside my window. My roommate's pup is curled up on the chair next to me, and I'm drinking a ginormous cup of hot coffee. All perfect things to do when it's cold outside. Other perfect things to do when it's cold outside? Start a slow-cooked, stick-to-your-bones Sunday dinner, watch football, and enjoy a smooth, spicy cocktail!
Yesterday, I started the day with an Irish coffee made with cinnamon and vanilla infused whiskey. This spice blend made the whiskey taste completely appropriate for the season, and I think it would be great served on the rocks, but it will also lend itself to plenty of delicious wintry cocktails, which I will explore at a later time. For now, I'll give you the recipe for the whiskey, and recommend throwing a splash of it in your coffee.
Last night's dinner consisted of a Bacon-wrapped Pork Roast, and Polenta with Gorgonzola and Sage. A meal like this is best enjoyed when it's chilly outside. I seasoned both the roast and the polenta with sage, fennel, garlic, and black pepper. This spice combination compliments heavier foods extrremelly well, as the fennel and sage cut some of the richness to create a perfet balance of flavors. The flavorful pork and the creamy polenta pair well with a cocktail made with scotch and Cardamaro, a spicy, bitter Italian liqueur similar to Amaro, but distilled from cardoons and artichokes. Similar to a Godfather (my favorite drink) in that this is made from smoky scotch and an Italian liqueur, I appropriately named this new drink "The Consigliere." Toast to Tom Hagen if you try one.
Cinnamon and Vanilla Infused Whiskey
1 pint bottle Irish Whiskey (I prefer Jameson)
2 cinnamon sticks, cracked
1 vanilla bean, split down the middle
Start by removing about 1 shot from the bottle (a/k/a, do a shot). Next, add the cinnamon pieces and vanilla bean to the bottle. Close tightly, and shake for about 30 seconds. Let sit for at least 24 hours, shaking occasionally.
It is ready to go after 24 hours. If you keep the vanilla and cinnamon in the bottle, it will continue to develop flavor. If you like the seasoning to be subtle, remove them from the bottle (you may have to strain it and re-bottle).
Bacon-wrapped Pork Roast
1.5 pound pork loin roast
2 cloves garlic, minced
2 T. minced sage
2 t. rushed fennel seeds
generous amount of cracked black pepper
splash olive oil
4-6 slices center-cut bacon
Combine all the ingredients except the bacon in a large bowl. Allow the pork roast to marinate for about 2 hours, turning it occasionally and rubbing the spices in with your hands.
Preheat the oven to 500. After the pork has marinated, lay the strips of bacon side-by-side on a small plate. Place the pork roast in the center of the bacon strips. Now, carefully pick up the plate and the roast, and invert it, placing the pork roast in a shallow baking dish so that the bacon-side is facing up (as shown).
Use string or roast ties (they look like rubber bands but are oven-safe and heatproof), secure the bacon to the pork. Now, place the baking dish on the center rack of the oven, and bake for 15 minutes at 500.
Once this is done, reduce the heat to 275. Do not open the oven door. Cook for 1 hour to 1 hour 20 minutes (if you are using a meat thermometer, you want the center to register at about 155 degrees)
When the pork is done cooking, remove it from the oven and let it rest for about 10 minutes. Remove the string or ties, and carve into slices with a sharp knife. Serve alone, or make a gravy out of the pan drippings (I like mine plain).
Polenta with Gorgonzola and Sage
2.5 cups water
2 t. cracked fennel
1/2 cup instant polenta (I prefer Pastene brand)
3 T. chopped sage
2 T. butter
2 oz. mountain gorgonzola (also called "gorgonzola piccante")
salt and pepper to taste
In a heavy-bottomed saucepan, combine the water and cracked fennel. Bring the water to a rolling boil. Add the polenta in a slow stream, stirring constantly. Continue stirring. The polenta will start to thicken up; at this point, add the sage, butter, gorgonzola, salt and pepper (you may want to go easy on the salt; gorgonzola tends to be salty). Continue to stir - do not stop stirring, or the polenta will become lumpy and stick to the pan.
Once the polenta is thickened, pour it into a shallow baking dish. Spread it with a spatula so that it is about 1/2" thick. Let the polenta "set" for a few minutes, and serve in slices along with the pork roast.
The Consigliere
1.5 oz. smoky Scotch (I like Islay single-malts, such as Ardbeg)
1.5 oz. Cardamaro
1 oz. Limoncello
Combine in a tumbler over 2 ice cubes. Stir, sip, and stay off the road.
The Wartime Consigliere
This version adds Grappa, a fiery, potent liqueur made in Italy from the remnants of wine grapes.
Follow the recipe above, using only 1/2 oz. limoncello. Add 1/2 oz. grappa.
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