Poppyseed, Prune and Lemon Coffee Cake

coffeecake
Coffee cake has always seemed a bit boring to me.  In a land filled with pies and cookies and brownies, why would you ever choose a coffee cake?  It’s cake’s slightly dry cousin.  I never see a coffee cake recipe and think, “Yeah, I’ll spend time making that” when I could be spending time making something more satisfying.

That was all until I saw this recipe from Tasting Table.  Do you get the Tasting Table emails?  If not, you should.  So many great recipes and interesting gift ideas abound in every email.  This coffee cake looked absolutely decadent (it should – there’s almost three cups of sugar – ack!) But I figured in the name of Thanksgiving indulgence and postpartum cravings, I’d dive in and try it.  And I dadgum near ate the entire pan myself.  Not my proudest moment, but it was pretty enjoyable.  The filling reminded me of fig newtons and the lemon zest brightened the entire sugar-laden thing up.  I’d definitely recommend making this when you have family in your house over Christmas.  It makes a ton, it feeds and satisfies a lot (or one person over the course of a week) and it is super comforting.  Enjoy!

coffeecake2
Poppyseed, Prune and Lemon Coffee Cake
makes one 13×9 cake

For the Streusel:

1 cup all-purpose flour
3 tablespoon sugar
2 tablespoons packed light brown sugar
1¼ teaspoons ground ginger
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted

For the Coffee Cake:

Softened unsalted butter, for greasing
3¾ cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1½ teaspoons salt
¼ teaspoon baking soda
1 cup (16 tablespoons) unsalted butter, melted
1 cup buttermilk
4 large eggs, at room temperature, beaten
¼ cup sour cream
2 teaspoons vanilla extract

For the Filling:
½ cup chopped prunes
½ cup packed dark brown sugar
¼ cup poppy seeds
Zest of 1 lemon

1. Make the streusel: In a medium bowl, whisk the flour, sugar, light brown sugar, ginger and cinnamon until everything is well incorporated. Add the melted butter to the flour-spice mixture and mix with a fork or a wooden spoon until fully incorporated and clumps begin to form. Make ahead: Unbaked streusel can be stored in an airtight container in the freezer for up to a month.

2. Make the cake: Preheat the oven to 350°. Grease a 13- x 9-inch baking pan with the softened butter and dust the pan with flour.

3. In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.

4. In a separate large bowl, whisk together the buttermilk, eggs, sour cream, vanilla extract and melted butter until very smooth.

5. Using a rubber spatula, mix the dry ingredients into the wet ingredients until well combined.

6. Layer half the batter in the prepared baking pan; smooth it out to the edge leveling the top with an offset spatula. (Tip: Since the batter is so thick, it’s best to scoop it in ¼ cup mounds into the pan before spreading.)

7. Sprinkle the prunes evenly over the batter then sprinkle with the dark brown sugar and the poppy seeds. Top the filling with the lemon zest.

coffee cake
8. Layer the remaining batter over the filling using the same method mentioned above. Smooth out the top of the batter, ensuring it is even and reaches the edges of the pan. Sprinkle the top with the streusel, and then bake until a toothpick inserted in the center of the cake comes out clean, about 45 to 55 minutes.  I had to bake it over an hour to get the middle done.  I recommend rotating it halfway through baking!

*recipe from Tasting Table

Christmas Cookies: Cranberry Rosemary and White Chocolate

Christmas Cookies
Every year since who knows when, I’ve been making these lovely little biscotti that have a wonderful marriage of sweet, tangy and savory all packed into one crumbly bite.  This year I decided to turn my biscotti into a soft sugar cookie and I absolutely loved the results.  I took the batch to my knitting group and it got rave reviews – and those ladies are hard to please!  I just love this combination – it’s so Christmassy in color and taste.  A bit of pine essence from the rosemary and the in-season cranberries with a little snow-capped action from the white chocolate.  If you wanted a more festive presentation you could skip adding the white chocolate chips and drizzle the tops with melted white chocolate!  These are easy and bake up beautifully – perfect for your Christmas cookie exchange and more unique!

Christmas Cookies - soft sugar cookies with cranberries, rosemary and white chocolate

Christmas Cookies*
makes 2 dozen give or take

2 cups (10 oz) all purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 cup granulated sugar
1 TBS light brown sugar
1 large egg
1.5 tsp vanilla
2 TBS chopped fresh rosemary
1 cup dried cranberries
1 cup white chocolate chips

Preheat the oven to 375 degrees.  Line 2 large baking sheets with parchment paper or spray with nonstick spray.  Whisk the flour, baking powder, salt and rosemary in a medium bowl.

Cream the butter, sugar and brown sugar at medium speed until light and fluffy, about 3 minutes.  Add the egg and vanilla and beat at medium speed until combined, about 30 seconds.  Add the dry ingredients and beat at low speed until just combined.  Add the cranberries and white chocolate chips and fold in until just combined.  Scoop out onto baking sheets into about a 2 tablespoon sized ball and lightly press down with your fingers to flatten out the top.  Sprinkle with coarse sugar and bake 15 to 18 minutes, rotating halfway through.  Cool the cookies for a few minutes after they come out of the oven and then transfer to a cooling rack.  Serve with coffee and enjoy!

*base sugar cookie recipe from The New Best Recipe

Cranberry Rosemary White Chocolate Cookies

 

Mulled Christmas Cider

mulled christmas cider 2
Matt and I stayed home for Thanksgiving this year.  We decided to do our own thing because we had just had Eleanor, I was still very uncomfortable to travel and we just wanted to do our own thing and cook what we love and not have to worry about entertaining.  One of the things I made was this amazing mulled cider/wine that I got from Martha Stewart.  It sounded so perfect to have simmering on the stove all day – a little cider, a little wine, fruit, spices and maple syrup! I doubled the recipe and kept it hot in the crock pot and it was a warm and welcome treat, always ready, for when we had a drop-in visitor or felt the need for some holiday cheer.  I think I’ll have to make it again for Christmas – it’s just too festive to only enjoy once!

mulled christmas cider 3
Mulled Cider*
serves 6

  • 3 cups fresh apple cider
  • 2 cups dry red wine
  • 1/2 cup pure maple syrup
  • 1 teaspoon whole black peppercorns
  • 1 orange or 2 tangerines (sliced – I used 6 cuties and they were the perfect size for a cup!)
  • 1 medium apple (sliced 1/4 inch thick)

Bring all the ingredients to a boil and then reduce to a simmer and keep hot on the stove.  Or combine all the ingredients into a slow-cooker and heat on high until boiling, then reduce to warm and have it ready for guests and yourself all day!

*I love this recipe from Martha Stewart! The maple syrup and the peppercorns added such a sweet warmth to the drink and a depth of flavor not had in other mulled wines or ciders I’ve had.

Chewy Dark Chocolate and Apricot Granola Bars

chewy granola
Well, friends, I’m happy to report that my daughter, Eleanor, was born three weeks (almost 4!) ago and she’s doing amazing and we are surviving the sleepless nights and the toddler-sister adjustment without too many scrapes and bruises.  Life is certainly different than it was just a month ago.  But it’s also a billion times sweeter.  Here’s my new family (pics taken by my wonderful friend, Katrina):

ep-118

ep-117

ep-158
ep-150
It’s remarkable how little time in the day I actually can get things done, which explains further why posting recipes took a very, very far back burner to everything else.  I also didn’t cook a single thing for two weeks.  It felt weird, but it was nice to have a break. We have remarkable friends who brought us dinner for nearly two whole weeks and then it was Thanksgiving and although we didn’t travel, we certainly cooked!  And a few of those recipes will come in the following weeks.  I wanted to post an easy and satisfying snack for my first post back, because that’s what I need in my new life, now, and honestly, I’m hungry all the time while nursing a baby around the clock.  I find myself insanely hungry when Eleanor wakes up for her 2 a.m. feed but too tired to go to the kitchen to find something and so I fixed that problem yesterday by making some truly crave-worthy granola bars.  Chewy, almost falling apart, no-bake, and filled with my favorite things – namely, dark chocolate, apricots and almonds.

I hope you enjoy these and I am looking forward to getting back in the kitchen around the baking-est time of the year.  :)

Chewy Granola Bars

 

Chewy Dark Chocolate Apricot Granola Bars
makes about 16-24

2 cups puffed rice cereal
2 cups rolled oats
1/2 cup wheat germ
1 cup mix-ins (I used dark chocolate, dried apricots and some leftover trail mix that had almonds and raisins – you use what you can find!)
3/4 cup honey
1/2 cup dark brown sugar
1/2 tsp kosher salt
3/4 cup creamy peanut butter

Combine the dry ingredients into a large bowl.  In a medium saucepan, combine the honey, sugar, salt and peanut butter and let it come to a boil for about a minute.  Remove from heat and pour over the dry ingredients (if you don’t want your chocolate melting, add it after you get everything else combined.  I didn’t care and it didn’t melt that much).  Stir until fully incorporated and then press in either a 13×9 greased baking dish, or like I did, a rimmed sheet pan (for slightly thinner bars).  Let it cool completely and then slice and store.

Sweet Potato Tortellini with Sage Brown Butter

homemade sweet potato tortellini
This pasta is a yearly tradition that Matt generally does at the beginning of the fall season.  The classic combination of roasted pumpkin and sage is glorified with browned butter and served simply with a shaving of fresh Parmesan and a side of crusty bread.  This year, we dipped into the all-encompassing guide to Italian cooking, Essentials of Classic Italian Cooking, by Marcella Hazan, for the recipe for the filling, which actually called for sweet potato instead of pumpkin (you can literally not taste the difference and the texture was great).  We also use her recipe for our pasta dough and it is velvety and amazing every time.  Making pasta from scratch is time consuming, but as we often do on the weekends, we incorporate the process of making the meal into our entertainment as well as our dinner.  I’ve included step by step photos of how to cut and fill the dough and for rolling it out, we have this hand-crank pasta machine.  It works great because I don’t feel like I can ever get pasta thin enough just rolling it out by hand.  I’m no Italian grandmother.

Also, just an FYI to the few of you who subscribe to this blog:  I’m due kind of any day, now.  So, as you’ve undoubtedly noticed, my posts have been waning at the end of this pregnancy, and when I have the baby, I’ll either drop off the face of the planet entirely for a few months, or have a ton of random pockets of time to do posts – I just don’t know how it’ll turn out!  But I’m thinking the former is more likely.  So I pray you are all here when I return!  And hey – when I return, I’ll be nearing the baby food making phase, again, and that may end up being great material for Family Meal posts, anyway!  Stay tuned…and a few prayers would be nice, too. ;)

cutting pasta
After rolling out the dough, for tortellini, cut into about 1.5″ squares.  It doesn’t have to be perfect and a good pizza cutter makes it super easy.
piping out tortellini filling
Pipe out the filling by teaspoons using a simple ziplock bag with one of it’s bottom tips cut off.  Using a serrated knife to lop off the portions helps tremendously so your hands don’t get all gunky.

folding tortellini
Wet the edges of the square with your finger dipped in water and fold one corner over to meet the other.  As you can tell, this particular one was not so “square.”

 

forming tortellini 2
Then, fold the opposite corner up, dotting with water to seal it.
forming pasta 2
Wrap one of the other corners over your finger, and making sure your other corner is wet, bring it up and seal on top of the corner draped over your finger.
forming pasta
Voila – you have a tortellini.  Now – do this 100 more times till you’re done with all of them, laying the finished pasta on a parchment-lined baking sheet dusted with flour to keep them from sticking together.  Use parchment to separate layers of tortellini until you’re ready to boil.

 

forming tortellini

sweet potato tortellini

Sweet Potato Tortellini with Sage Browned Butter Sauce

For the Filling:

1 3/4 lbs orange-fleshed sweet potatoes (so really, yams if you can find them)
A pair of Italian amaretti cookies (I’ve only found these at World Market.  I have a huge bag if you need a couple.  Just swing by.)
1 egg yolk
3 tablespoons chopped prosciutto
1 1/2 cups freshly grated parmigiano-reggiano cheese
3 tablespoons parsley, chopped fine
whole nutmeg
salt

For the Pasta:  

*this is a great site and nearly the exact recipe we used.  He just gives so much great instruction and homemade pasta could be its own post entirely, so follow his steps and then continue on with rolling it out into tortellini as pictured in my post here.

For the Sauce:

5 tbs unsalted butter
12 sage leaves, roughly chopped and a few left whole

Instructions for the filling:

Preheat oven to 450F.  Bake the potatoes in the middle of the oven.  After 20 minutes turn the temp down to 400F and cook for another 35-40 min until potatoes are very tender when prodded with a fork. Turn off the oven. Split the potatoes in half lengthwise and return the potatoes to the oven, cut side up, leaving the oven door slightly ajar.  Remove after 10 minutes.  This helps dry out the potatoes some.

Peel the potatoes and scoop the flesh into a food processor.  Add the cookies, egg yolk, proscuitto, Parmesan, parsley a grating of nutmeg and about a teaspoon of salt and puree until smooth.  Adjust taste with salt.

Use this filling to fill your pasta and boil the formed pasta in salty water for 10 minutes, or until they’re al dente.  We take one out around 5 minutes and test it and we usually let it cook a little longer.  Remove pasta from water and keep it in a bowl with a splash of pasta water to keep it all from sticking together.  If it sticks, more pasta water should loosen them up.

For the sauce: over medium heat in a large saucepan, heat the butter until it stops foaming and brown solids begin to form.  Careful to not burn!  As soon as foaming starts to subside, add in the sage leaves and swirl them around to crisp them up.  Continue letting the butter brown until fragrant.  Spoon browned butter and sage leaves over the pasta, top with a grating of Parmesan and serve!

 

Creamy Roasted Carrot Soup

roasted carrot soup with cayenne and ginger
Fall means soup.  Soup means it’s cold enough outside to not want to die at the thought of eating soup for dinner.  And it being cold enough outside seems to make everything around here better.  I sleep better, we can play outside longer without my redhead overheating and everything just feels fresh.  And I’m a bit of a broken record when it comes to hailing soups as a surefire way to get your kids to eat their vegetables, but I’m going to say it, again.  Cooking just about any vegetable and pureeing it into a soup is the easiest way to get a baby, toddler, picky adult to eat a vegetable otherwise sneered at due to its texture or appearance.  Olive used to eat asparagus.  But then, she turned two and decided she was no longer interested.  But the other day I made a batch of asparagus soup and she drank it down.  Same flavor, different delivery vehicle.  And when you add a piece of crusty, buttery bread on the side, the soup suddenly seems like a complete meal.

My go-to soup in the fall is usually butternut squash.  But I nearly always have a half-used bag of carrots in the fridge, waiting to become something more exciting than diced up for chicken pot pie.  The other day I made this soup and I loved it.  We ate on it for several days – always a good side dish or starter, and good for dunking toasted bread.  I don’t need to say it, again, but this batch of soup would fill up about 12 baby food jars.  Can you lend 30 minutes to making a vegetable soup?  How about $3 for a 2lb bag of carrots?  How much is a jar of baby food, again?  You get the point.

Yay, soup!

roasted carrot soup
Roasted Carrot Soup
serves 6-8

1 sweet onion, diced
3 TBS olive oil
2 lbs carrots, peeled and chopped
6 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and Pepper to taste
ground ginger and paprika for garnish

Heat the olive oil in a large pot over medium high heat until it shimmers.  Toss in the onion and saute until tender but not browned, about 5-6 minutes.  Add in the carrots and cook for about 10 minutes, stirring to coat in the oil.  Add the stock and let the pot come to a boil, then reduce the heat and simmer for about 20 minutes, or until the carrots are tender.  Puree directly in the pot with an immersion blender, or take in batches to a standard blender and puree until smooth.  If you used a standard blender, return the soup to the pot and add the heavy cream.  Season with salt and pepper to taste and then ladle into bowls and sprinkle with ground ginger, paprika and a splash of cream or sour cream.

Parchment Baked Fish with Bruschetta and Pine Nuts

parchment steamed tilapia with bruschetta
A totally simple weeknight dinner recipe for you using the bruschetta recipe from Monday!  We bake, roast, and pan fry fish a LOT around here.  I buy the bags of frozen fillets and throughout the week, when I “don’t have anything to cook” I can generally reach in, grab three fillets and thaw them out in about 30 minutes to use alongside rice, roasted potatoes, soup, etc.  Olive thankfully loves all fish and so it’s a meal that is never stressful for me.  What’s even easier is just placing the fillets on some parchment paper (foil also works) with some oil and seasonings, wrap it up and let them bake!  I did this last week and it always feels like I went to a lot of trouble, is healthier than my usual pan-fry standard preparation, and the fish is always steamed perfectly.

Get creative with the ingredients you put in with the fish – the possibilities are endless!

steamed fish with bruschetta
Parchment Baked Fish with Bruschetta and Pine Nuts
serves 4

4 tilapia or cod fillets (really, any type of fish will work)
1 TBS butter or olive oil
3 TBS prepared bruschetta 
1 TBS toasted pine nuts
salt and pepper and a squeeze of lemon

Preheat your oven to 400F.  Tear off four squares of parchment paper or foil.  Place the butter in the center of each square and place a fish fillet on top of the butter.  Season the fillet with salt and pepper.  Top with bruschetta and pine nuts and squeeze a lemon over the top of all of it.  Fold the sides up and together and crimp to close.  Place packages on a rimmed baking sheet and bake together for 20 minutes.

You can add just about anything to the fish that you have in your fridge – olive tapenade, green beans, corn relish, fresh herbs and sour cream – honestly, just have fun!

Classic Bruschetta

bruschetta
It’s nice to know an Italian.  They have the goods on traditional recipes and the right way to process a bumper crop of tomatoes.  I have such a friend, Jennifer, and this year, fortune smiled on her plants and she started to get WAY more than she could use and process on her own.  So she asked if I wanted some. (huzzah)  Since that same fortune didn’t happen to fall on my plants this year and my crop looked more like a handful of marbles, I enthusiastically said YES (plus, what crazy person turns down garden tomatoes?!)  I was so happy we could finally make our homemade BLTs before the last whiff of summer is completely gone.  I made a wonderful, basic tomato sauce (recipe coming soon) and canned it for the winter and with the rest of the tomatoes she brought, I saved two for our BLTs and the rest I asked her for her favorite bruschetta recipe.

She told me that there wasn’t really a recipe, but that this was how her granddad always made it and those kind of recipes are my favorite, anyway.  In the spirit of handing down family recipes, I’m not going to list quantities. I’ll basically give it to you like she gave it to me – the taste and adjust method!  If you have any tomatoes still coming off the vine (as many of us in this region do) then I hope you enjoy this recipe! If your crop is done, then look for the ripest plum tomatoes you can find in the grocery store.  We served this with Matt’s plain country bread, and honestly, it was the best meal I’d had in weeks.  Sometimes, nothing beats pure and simple.  Thank you, Jen, for sharing your tomatoes and your recipe with us – we benefited greatly from both!

bruschetta 3

Classic Bruschetta
makes a good amount

Dice up a few, ripe, plum tomatoes.  Add in minced garlic, a nice pour of good olive oil and add in a handful of shredded fresh basil.  Mix to combine and then add in a generous grating of fresh Parmesan cheese and adjust the seasoning to your liking with salt and garlic powder.  Serve on toasted baguette or just about anywhere you can think to use it!

Baked Pumpkin Doughnuts

pumpkin doughnuts
I haven’t posted in a really long time.  I apologize.  Not that any of you were waiting around without anything to eat or lacking another post about complex carbs to drool over, but still.  I don’t like being inconsistent, but I’m thinking that may be the new word that will begin to define my life, starting in about four weeks.

We’ve been doing all kinds of prep to the house for the arrival of this tiny baby.  Amazing what all “needs” to be done to accommodate something that only weighs eight pounds.  But I’m a planner.  I love my ducks all in a row and a few of those ducks were still squawking around in my head, so we’ve been getting things done. We rearranged Olive’s room and Eleanor’s nursery, which will also be a guest bedroom.  I’ve made a Quiet Book for Olive for the one Sunday morning a month that our church doesn’t have their children’s program during services, and I’ve been trying to knit Eleanor a cardigan, which I’m sure she’ll like to put on one of her dolls when she’s five, because I think that’s about when I’ll be done with it.  Matt finished building Olive’s bed and I’ve bought the requisite new rug (I feel the need to buy a rug for each new life occasion) for the nursery and so we’re getting there.  Slowly but surely, I’ll be ready for this baby to enter our world.  Things left to do: buy Christmas presents for as many people as I can, write a few dozen blog posts, finish up my last three photo shoots, have a few cooking days to stock our freezer with ready to make meals for the winter, and create/shoot our annual Christmas card.  Yes, we will go to just as much trouble as we always do.  Unfortunately/fortunately.  It’s going to be epic. :)

So in the midst of all this planning, I woke at 6 last Sunday morning with my parents in town for a visit, a quiet house, and THIS picture on my Instagram feed.  I quickly scanned my brain pantry for the items and they were all there.  So, I got up and made them.  They were fantastically successful.  So easy and so worth buying a little doughnut pan, although I’m sure they’d bake up into amazing little mini muffins, as well, if you don’t have a doughnut pan.

I promise more regular posts in the coming weeks.  Life’s changing, but we still have to eat, right?!  I hope things have been going well for you.  And if they haven’t, these doughnuts will start you off in a better direction tomorrow.

baked pumpkin doughnuts

Baked Pumpkin Doughnuts*
makes 16

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups canned pumpkin
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour

Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).  Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
Cool completely, and store (not wrapped tight) at room temperature for several days.  I’d recommend a tupperware as opposed to a plastic bag.  They sweat like the dickens.

*taken from the King Arthur Flour website, which you all should subscribe to

 

Rosemary Pork Chops with Grapes and Parsnips

rosemary pork chops with parsnips and grapes
Yesterday was rainy and dark.  A cold front moved in yesterday afternoon and cooled everything down a few degrees and it put me in the most severe autumn mood.  I bought the ingredients for this dish at the beginning of this week because the forecast said there was a chance of rain every day and it just felt like fall had officially arrived!  I found this extremely autumnal recipe a few years ago in an issue of Martha Stewart Living and it became a very frequent dinner occurrence for us.  It takes literally 15 minutes from start to finish – maybe 20 if you include peeling the parsnips.   It’s perfect for a family on a budget as I can usually find discounted pork chops no matter when I go to the grocery store.  Parsnips may be hard to find at a mega grocery store, but if you can’t find them, you can substitute in carrots.  Parsnips are like carrot’s albino cousin.  Maybe slightly more bitter, but they mellow out while cooking.  The combination with the sweet grapes is perfect, though, so if you can find them, branch out and try them!  For babies, simply steam come cubed up, or puree after steaming with a little water or chicken stock!

pork chops with grapes and parsnips

Pork Chops with Parsnips and Grapes*
serves 4

2 tablespoons olive oil
4 boneless pork chops, about 1/2″ thick
salt and pepper
2 or 3 large parsnips, peeled and sliced 1/4″ thick
1 cup red grapes
3 tsp fresh chopped rosemary

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary, and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serve pork with parsnips, grapes, and pan juices.

*recipe adapted for quantity from Martha Stewart Living