Sunday, April 24, 2016

Beemster Burgers with Balsamic Mushrooms

There's nothing like the first burger of grilling season.  To make it even better, top it with Gouda and balsamic mushrooms.  Oh yeah, don't forget the ice cold beer!
Recipe developed for Beemster

Prep time: 
Cook time: 

Serving size: 4

1 1/3 pounds ground beef 
2 tablespoons butter 
8 ounces sliced mushrooms 
1 large clove garlic 
1/2 teaspoon salt 
1 tablespoon balsamic vinegar 
4 ounces thinly sliced Beemster Paradiso Gouda
4 hamburger buns 

Shape ground beef into 4 patties.

Melt butter in large skillet over medium-high heat and sauté mushrooms, garlic and salt 6 minutes or until mushrooms are lightly browned and tender. Add vinegar and cook until liquid evaporates; keep warm.

Grill or broil burgers to desired doneness. Top with sliced Beemster Paradiso and cook until Cheese is melted. (Cheese will hold its shape.)

Arrange burgers on buns and top with mushroom mixture. Garnish with lettuce, tomato and/or red onion, if desired.

Sunday, April 10, 2016

Fig & Balsamic Pork Tenderloin

Since winter weather seems to want to hang on a little longer, here's a perfect oven recipe to warm up the kitchen.  Only 4 ingredients make this super easy to throw together.  Pork tenderloin doesn't need a long cook time, so this recipes works as well for a week-day as it does for the weekend.    And if the weather ever does decide to warm up, try this on the grill, just brush frequently with the glaze mixture during the last 10 minutes of grilling.
Recipe developed for Dalmatia Fig Spread

Prep time: 5
Cook time: 

Serving size: 6

1-1/2 pound pork tenderloin or pork loin fillet 
1 (6-ounce) jar Dalmatia Fig Spread with Orange or Dalmatia Fig Spread - Original 
2 tablespoons balsamic vinegar 
2 teaspoons mustard 

Preheat oven to 425°F. Arrange pork in 13 x 9-inch metal roasting pan. Season with salt and ground black pepper. Roast 15 minutes.

Meanwhile, blend Fig Spread, vinegar and mustard in small bowl. Pour half of mixture over pork and continue roasting 10 minutes. Pour remaining fig mixture over pork and roast 5 minutes or until desired doneness.

Remove pork to cutting board and loosely tent with aluminum foil. Let rest 10 minutes before slicing. Slice and serve with reserved drippings if desired.