exotic

Xotic Black Raspberry Sauce

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Xotic Black Raspberry Sauce! When my friend, Nancy, gifted me with a pound of wild black raspberries from her woods, I knew had to make something special. I wanted that succulent sweet taste to linger long after the season had exhausted itself. The answer was to transform the berries into an exotic sauce. Now I can enjoy them every morning as a healthy topping spooned over a bowl of calcium-rich Greek yogurt. The combined benefit gives me the effects of a probiotic as well as an antioxidant. Thanks, Nancy!

XOTIC BLACK RASPBERRY SAUCE

Ingredients:

4 cups black raspberries

1 cup water

1 cup sugar

1 teaspoon lemon extract

Instructions:

In a 2.5 quart pan, add black raspberries, water, and sugar. Bring to a boil, stirring occasionally for about ten minutes. From time to time, smash some of the berries against the side of the pan. This will help thicken the sauce. Add the lemon extract and continue cooking another ten minutes. Do not let it burn. It should form the consistency of syrup. Remove from heat. As it cools, it will thicken even more. Pour into a jar with a lid and store in the refrigerator. 

X-otic Black Raspberry Ice Cream

What’s Cooking in Gail’s Kitchen? Clean Eating: X-otic Black Raspberry Swirl Ice Cream! Creamy concoctions are so decadent with swirls of tangy sweetness mixed in. You control the tart flavor among the smooth texture by making this version of gourmet ice cream at home. No special gadgets required, except that counter workhorse stand mixer. But how hard can it be to flip a switch and scrape down the sides of the bowl? This “tried and true” no-churn ice cream recipe has been reliable on more than one occasion. The secret to my success is chilling the utensils overnight in the freezer. Also, begin with ingredients that are refrigerator cold. The greatest hardship is waiting 24 hours for the ice cream to chill. Don’t believe me? Guess you need to see for yourself.

X-OTIC BLACK RASPBERRY SWIRL ICE CREAM

Ingredients:

2 cups heavy cream

14 ounces sweetened condensed milk

1 tablespoon Mexican vanilla extract

1/2 cup black raspberry sauce*

Instructions:

Using a stand mixer, whip the heavy cream, sweetened condensed milk, and vanilla extract on medium-high speed for 4-5 minutes. Transfer half to the chilled loaf pan. Smooth with a spatula. Add dollops of black raspberry sauce on top. Swirl the sauce with a knife to create a design. Pour the remaining ice cream mixture over top. Smooth. Repeat swirling process. Cover tightly. Place loaf pan in the freezer overnight. To serve, scoop ice cream into bowls and garnish with fresh mint leaves.

*To make the black raspberry sauce, click on the link below.

https://snapshotsincursive.com/2018/07/05

Exotic Pineapple Pork Loin

What’s Cooking in Gail’s Kitchen? Talking Points: Exotic Pineapple Pork Loin! If you’re not a fan of pineapple, allow me to offer some reasons to give it another try. You know that bloated feeling you can get after a meal…even three hours later? Well, pineapple is actually your friend in speeding up the natural digestion of foods. It helps to break down proteins, which in turn eases that uncomfortable feeling that may keep you up at night. By pairing pineapple with pork, which is high in protein, your increased metabolism will thank you. With that being said, let’s “Dig In” for an appetizing main course.

EXOTIC PINEAPPLE PORK LOIN

Ingredients:

2.5 pounds pork loin

1 can pineapple rings, cut in half, juices reserved

2 cups prepared barbecue sauce

1 green pepper, chopped

1 jalapeño, seeds removed, minced

3 cloves garlic, minced

1/4 cup red onion, finely chopped

Instructions:

Preheat oven to 450°. Place pork loin on a cutting board. Make parallel incisions along the length of the meat without cutting all the way through. Carefully transfer the pork loin to a baking pan. Fill each slot with a pineapple ring half. Combine barbecue sauce and reserved pineapple juice in a bowl. Add chopped green pepper, minced jalapeño, minced garlic, and chopped red onions. Stir to combine. Pour sauce over pork loin. Bake for 10 minutes, then reduce oven temperature to 350°. Bake 50 minutes longer, or until done. Test the internal temperature with a meat thermometer. It should read 160° when done. Remove from oven and serve immediately.

Exotic Pineapple Pork Loin

What’s Cooking in Gail’s Kitchen? Talking Points: Exotic Pineapple Pork Loin! If you’re not a fan of pineapple, allow me to offer some reasons to give it another try. You know that bloated feeling you can get after a meal…even three hours later? Well, pineapple is actually your friend in speeding up the natural digestion of foods. It helps to break down proteins, which in turn eases that uncomfortable feeling that may keep you up at night. By pairing pineapple with pork, which is high in protein, your increased metabolism will thank you. With that being said, let’s “Dig In” for an appetizing main course.

EXOTIC PINEAPPLE PORK LOIN

Ingredients:

2.5 pounds pork loin

1 can pineapple rings, cut in half, juices reserved

2 cups prepared barbecue sauce

1 green pepper, chopped

1 jalapeño, seeds removed, minced

3 cloves garlic, minced

1/4 cup red onion, finely chopped

Instructions:

Preheat oven to 450°. Place pork loin on a cutting board. Make parallel incisions along the length of the meat without cutting all the way through. Carefully transfer the pork loin to a baking pan. Fill each slot with a pineapple ring half. Combine barbecue sauce and reserved pineapple juice in a bowl. Add chopped green pepper, minced jalapeño, minced garlic, and chopped red onions. Stir to combine. Pour sauce over pork loin. Bake for 10 minutes, then reduce oven temperature to 350°. Bake 50 minutes longer, or until done. Test the internal temperature with a meat thermometer. It should read 160° when done. Remove from oven and serve immediately.