Holiday hosting is all about providing guests a cozy atmosphere, good company and, quite often most importantly, food that tastes as good as it looks. While mixing and matching quality ingredients for dishes that appeal to the crowd is key to achieving successful seasonal flavors, you can take it a step further with the kitchen equipment used to craft those crave-worthy meals.
Cookware that boosts the flavor profiles of holiday dishes can take your hosting to the next level, and these recipes from chef Chris Scott of soul food restaurant Butterfunk Kitchen highlight the importance of the tools you use.
Served as the main course, Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples combines the savory taste of pork with sweet apples for classic complementary flavors. Paired with Scott’s Cauliflower Rice and Beans, this menu offers flavors that both comfort and surprise. That enjoyment can be heightened by the cook’s experience when he or she uses equipment like Anolon Accolade Cookware to bring the dishes to life. Made with metal strategically placed where it’s most needed for efficient heat distribution and optimized cooking results, the cookware’s triple-layer nonstick coating inside and out translates to easy food release and cleanup, ensuring the delight lasts from cooking to clean-up.
Whether enjoyed as dessert or a morning treat, Cinnamon Rolls with Dried Cranberries and Pecans serve up a combination of soft, warm dough with a pecan crunch to satisfy each guest’s sweet tooth.
For those holiday delights that require time in the oven, an option like the Anolon Eminence Bakeware line provides heavy-duty steel construction and rolled rims for even heating, durability and warp resistance for an elegant and sophisticated look that’s as practical as it is appealing.
Find more holiday recipes and kitchen solutions at anolon.com.
Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples
Yield: 4 servings
Anolon Accolade Saute Pan
1 tablespoon olive oil
1 pork tenderloin (8 ounces), cleaned
salt, to taste
pepper, to taste
3 carrots, peeled and cut into pieces
2 apples, cut into wedges
4 baby bliss potatoes, halved
1 leek, cleaned and halved
3 cups apple cider
1/4 cup apple cider vinegar
1/4 cup brown sugar
Heat oven to 400 F. Heat saute pan over medium-high heat; add olive oil. Season pork tenderloin with salt and pepper, to taste, and sear on all sides until brown.
In same pan, add carrots, apples, potatoes and leek. Reduce heat to medium and cook 3 minutes until vegetables have some color.
Deglaze pan with apple cider, apple cider vinegar and brown sugar.
Put pan in oven and cook 15 minutes. Remove pan from oven.
Remove pork from pan and let rest on cutting board. Put saute pan with vegetables and liquid back in oven 3 minutes until liquid is reduced and syrupy. Vegetables should be well glazed when finished.
Slice pork and plate. To serve, place glazed vegetables and pan drippings over meat.
Cinnamon Rolls with Dried Cranberries and Pecans
Yield: 24 cinnamon rolls
Anolon Accolade Saucepan
2 cups milk
1/2 cup water
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 cups all-purpose flour, divided
2 packages (4 1/2 teaspoons) active dry yeast
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1 cup chopped pecans
1/4 cup butter, softened
2 tablespoons ground cinnamon
1/2 cup sugar
1 cup dried cranberries
- cup chopped pecans
To make Cinnamon Rolls: In saucepan, combine milk, water, butter, cornmeal and salt; bring to boil, stirring frequently. Set aside to cool to 120-130 F.
In separate bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture and, using mixer, beat on low until smooth. Add eggs and 1 cup flour; mix 1 minute. Stir in remaining flour, as necessary, to form soft dough.
Turn dough onto floured surface; knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled in size, about 1 hour.
To make Topping: In saucepan, combine brown sugar, butter and milk; bring to boil, stirring occasionally. Pour into greased baking pan. Sprinkle with pecans; set aside.
Heat oven to 375 F.
To make Filling: Punch dough down, divide in half. Roll each half into rectangle; spread with softened butter. Combine cinnamon and sugar; sprinkle heavily over butter. Sprinkle cranberries and pecans over top. Roll up dough from one side. Pinch seams and turn ends under. Cut each roll into 12 slices. Place slices cut-side down in baking pan. Cover and let rise until nearly doubled in size, about 30 minutes.
Bake 25 minutes, or until golden brown. Remove from oven and let cool about 1 minute. Invert onto serving platter.
Holiday Cauliflower Rice and Beans
Yield: 8 servings
Large Anolon Accolade Skillet
1 large head cauliflower
1/4 cup butter
1/2 cup black eyed peas, drained and rinsed
1 tablespoon Cajun seasoning
2 tablespoons parsley, chopped
1/3 cup dried cranberries
1 cup roasted butternut squash, diced
1 tablespoon fresh chopped sage
Wash and thoroughly dry cauliflower; remove all greens.
Use box grater and grate into “rice.”
Using skillet, heat butter until melted and beginning to become toasty. Add cauliflower rice and cook until soft, constantly stirring. Add black eyed peas, Cajun seasoning and parsley; stir and cover with lid. Reduce heat to low and cook 5 minutes. Add dried cranberries, roasted butternut squash and sage.