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Video: Cooking with Curtis Stone

updated 12/18/2008 9:02:00 AM ET 2008-12-18T14:02:00

Curtis Stone of TLC’s “Take Home Chef” shares tasty and sophisticated dishes that will help make for a memorable Christmas dinner. Learn how to make roasted pork loin with honey-glazed carrots and apple compote, pork brine and a tasty eggnog:

Recipe: Roast loin of pork, honey-glazed carrots and apple compote (on this page) Recipe: Pork brine (on this page) Recipe: Homemade eggnog (on this page)

Classically trained in London under the legendary Marco Pierre White, Curtis Stone is considered to be the face of a new generation of chefs. An author and presenter of the globally successful cooking/lifestyle program “Surfing the Menu,” he is also currently filming a reality cooking show called “Take Home Chef.”

Recipe: Roast loin of pork, honey-glazed carrots and apple compote

  • For the pork
  • 1 3 1/2-pound/1.5-kg bone-in pork loin roast
  • 2 tablespoons/25 g sea salt (preferably Maldon)
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons/less than 5 g fresh marjoram leaves, coarsely chopped
  • For the apple compote
  • 5 Fuji apples (about 1 1/2 pounds/700 g total), peeled, cored and each cut into 8 wedges
  • 2 whole cloves
  • 1/2 cup/100 ml Calvados (apple brandy)
  • 2 teaspoons/15 g granulated sugar (optional)

Preheat the oven to 475° F/240° C.

Using a sharp knife, score the fat that covers the top of the pork.

Rub the pork fat with the salt, garlic and half of the marjoram leaves.

Place the pork on a rack set in a heavy roasting pan.

Roast for 30 minutes.

Decrease the oven temperature to 350° F/180° C and roast the pork for further 45 minutes or until an instant-read meat thermometer registers 140° F/60° C when inserted into the center of the pork.

Remove the pan from the oven and allow the pork to rest for 30 minutes before carving.

Combine the pan juices from the roasting pan with the remaining marjoram leaves and set aside to keep warm.

Meanwhile, to prepare the apple compote: Combine the apples and cloves in a heavy-based large saucepan over medium to high heat and stir for 3 minutes or until the apples just begin to soften slightly.

Decrease the heat to medium to low. Add the Calvados to the apples and stir for 5 minutes or until most of the liquid has evaporated.

Cover and cook the apples, stirring occasionally, for a further 8 minutes or until the apples are tender and most of the juices have evaporated.

Remove the saucepan from the heat. Using a potato masher, coarsely mash the apples.

If necessary, stir in the sugar to sweeten the compote slightly.

Thinly slice the pork on a cutting board and arrange the pork slices on a platter.

Drizzle the pan juices, and any accumulated juices that have exuded from the pork while sliced, over the sliced pork.

Spoon the apple compote alongside the pork and serve.

Serving Size

Serves 4

Recipe: Pork brine

  • 1/2 gallon water
  • 1/2 cup brown sugar
  • 1/2 cup kosher salt
  • 1 cup apple juice
  • 1/2 teaspoon black peppercorns
  • 2 bunches fresh thyme
  • 2 sprigs rosemary

In a large bowl combine water, sugar, salt, apple juice and peppercorns.

Using the back of a knife, lightly hammer the thyme and rosemary on a cutting board.

Add to bowl and stir well until all ingredients are mixed thoroughly.

Serving Size

Serves 4

Recipe: Homemade eggnog

  • 1 cup whipping cream
  • 2 cups whole milk
  • 6 large egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoon freshly grated nutmeg
  • Dash of cinnamon
  • 3 tablespoons of good quality whiskey

Combine the cream and milk in a heavy-based medium saucepan.

Bring to a gentle simmer over a medium heat.

Place the egg yolks and sugar in a large bowl and whisk for 2 to 3 minutes or until the mixture is thick and creamy.

Gradually whisk the milk mixture into the egg mixture to blend.

Return the custard to the same saucepan.

Add the nutmeg and cinnamon, and cook the custard over a medium to low heat, stirring constantly, for about 10 minutes, or until the custard coats the back of the spoon. Do not allow the custard to boil or it will curdle.

Add the whiskey and mix well.

Strain the custard through a fine-meshed sieve and into a large bowl.

Set the bowl of custard over another large bowl of ice water and stir the custard until it is cold.

Refrigerate to cool down completely.

Serve with fresh-grated nutmeg and a sprinkle of cinnamon on top.

Serving Size

Makes about 1 ¼ quarts


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