Cinnamon-Pecan Coffee Cake

Cinnamon-Pecan Coffee Cake

2 c. toasted pecans, coarsely chopped
2/3 c. packed light brown sugar
2 tsp. ground cinnamon
2 tsp. vanilla extract
12 T. cold unsalted butter, cut into small pieces
2 3/4 c. flour
3 T. sugar
1 T. baking powder
1/4 tsp. baking soda
1 3/4 c. buttermilk
Salt

Preheat oven to 350 degrees.  Line a 9" x 13" baking pan with foil, letting it overhang on the sides: coat with cooking spray.
Spread the pecans in the prepared pan.  Sprinkle the brown sugar, cinnamon and a pinch of salt over the pecans.  Drizzle the vanilla over the top.  Evenly distribute 5 T. of  butter pieces over the nut mixture.
Whisk the flour, sugar, baking powder, baking soda and 1/2 tsp. salt together in a large bowl.  Work the remaining 7 T. of butter into the flour mixture using a pastry blender until it is pea-sized.  Make a well in the center of the mixture.  Pour in the buttermilk and stir just until combined.  Cover the nut mixture with dollops of the dough.
Bake the coffee cake until barely starting to brown on the top, about 35 minutes.  Invert a serving platter or cutting board on top of the hot cake; holding both, carefully turn them over and remove the baking pan.  Let cool for 20 minutes.  Serve warm.

Ham Balls

Ham Balls

Ingredients

• 1 1/2 lb. ground ham
• 1 lb. ground pork
• 2 c. bread or cracker crumbs
• 1 c. milk

Sauce:

• 2 c. brown sugar
• 1/2 c. vinegar
• 1 c. water
• 1 tsp. dry mustard

Instructions

• Combine the ground ham, ground pork, bread crumbs and milk. Shape into balls the size of a walnut. Place in a casserole.
• Combine the sauce ingredients in a saucepan. Heat until the sugar is dissolved. Pour over the meat balls and bake at 325 degrees for 2 hours, covered. Serve.

 

Asian Pork Salad

 

Asian Pork Salad

Ingredients

• 1 lime
• 1 T. peanut oil
• 1 10 oz. bag mixed vegetable slaw
• 2 Persian cucumbers cut in half lengthwise and thinly sliced
• 1 shallot thinly sliced
• 1 lb. ground pork
• 1 T. grated fresh ginger
• 1 T. chili-garlic sauce
• 2 T. soy sauce
• 1/4 c. chopped peanuts

Instructions

• Grate the lime zest and set aside. Juice the lime and put in a large bowl. Whisk in the peanut oil and a pinch of salt. Add the slaw and the cucumbers to the bowl and toss to coat. Set aside.
• Brown the pork in a large skillet over medium-high heat. Add the shallot and cook until softened.
• Add the ginger, chili-garlic sauce and soy sauce to the lime zest. Add this mixture to the browned pork and remove from the heat.
• Divide the slaw mixture into bowls. Top with the pork and the chopped peanuts. Serve.