by Helen Kain | Sep 19, 2022 | Best of ET—The Four Seasons
Grainy mustard, ginger syrup and tangy apple cider vinegar dressing enrobes succulently tender sliced pears and crunchy toasted walnuts. It’s a perfect accompaniment to roast pork, especially our Pork Tenderloin Wrapped in Prosciutto. Print clock clock...
by Helen Kain | Sep 19, 2022 | Best of ET—The Four Seasons
Juicy pork tenderloin, slathered with sage, garlic, and a hint of orange zest is enrobed in crisp prosciutto. Thank you, Molly Stevens of All About Roasting, for the recipe from which this is adapted. Serve alongside Sautéed Pears with Ginger Mustard Dressing and a...
by Helen Kain | Sep 19, 2022 | Best of ET—The Four Seasons
This salad teamed up with cranberry pumpkin rolls, honey-baked ham and a dessert of old-fashioned parkin to create a perfect picnic in the country. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest...
by Helen Kain | Sep 19, 2022 | Best of ET—The Four Seasons
Good bourbon doesn’t need a supporting cast, but it’s happy to cosy up to like-minded ingredients in the pursuit of sipping pleasure. Apple Cider Syrup is a delectable partner. Available from King Arthur Bakery if you want it ready-made, it’s also...
by Helen Kain | Sep 19, 2022 | Best of ET—The Four Seasons
If autumn had a “taste”, it would be this Pumpkin Granola. Somewhat addictive, with just the right blend of sugar and spice, it’s a filling way to start a crisp autumn day. Sprinkle it over yoghurt or baked apples, or enjoy a bowl with milk. Print clock clock...
