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The paper date is New Year’s Day, but you should be getting this issue on New Year’s Eve, so if you’re looking for any last minute ideas for your dinner or New Year’s Eve party, look no further!

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CHIPOTLE ORANGE PORK ROAST

For the pork:

2 tsp. kosher salt

1 tsp. black pepper

1 tsp. smoked paprika

1/2 tsp. ground cumin

2 garlic cloves, minced

3 Tbsp. olive oil

1 (3- to 3 1/2-pound) pork loin roast 

1 large onion, sliced 1/2 inch thick

3 sprigs thyme

For the glaze:

1 cup fresh orange juice

1/4 cup honey

3 minced chipotle chiles in adobo sauce, plus 2 tablespoons adobo sauce

2 Tbsp. olive oil

2 tsp. minced fresh thyme

1 tsp. kosher salt

2 garlic cloves, minced

2 Tbsp. salted butter

1 tsp. apple cider vinegar

Prepare the pork: Whisk together the salt, pepper, paprika, cumin, garlic and 2 tablespoons of the olive oil in a small bowl. Pat the pork dry, then rub all over with the spice mixture to coat. Let sit until the pork comes to room temperature, at least 30 minutes and up to 1 hour. 

Preheat the oven to 425˚F. Toss the onion and thyme sprigs with the remaining 1 tablespoon olive oil in a large cast-iron skillet. Pile the onion in the center of the skillet and place the pork loin on top, fat-side up. Roast until golden brown and a thermometer inserted into the center registers 145˚F, 50 to 60 minutes. 

While the pork roasts, make the glaze: Whisk together the orange juice, honey, chipotles, adobo sauce, olive oil, thyme, salt and garlic in a small bowl. Remove ½ cup to another small bowl for brushing, reserving the rest for the pan sauce. 

During the last 20 minutes of roasting, brush the pork with the ½ cup glaze, brushing every 5 to 7 minutes. Transfer the pork to a cutting board to rest for 10 to 15 minutes.

Remove the thyme sprigs, then place the skillet over medium heat. Add the reserved glaze and bring to a simmer; cook until slightly reduced, 1 to 2 minutes. Whisk in the butter and vinegar. Transfer the sauce to a blender and puree until smooth. 

Slice the pork and serve with the sauce.

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PIMENTO CHEESE THUMBPRINT 

CRACKERS

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. chipotle chile powder

1/2 tsp. garlic powder

1/2 tsp. mustard powder

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/2 cup (1 stick) cold salted butter, cubed

8 oz. sharp cheddar cheese, shredded (about 2 c.)

2 Tbsp. drained diced pimentos

2 Tbsp. water

1/3 cup pepper jelly

Position racks in the upper and lower thirds of the oven and preheat to 350˚F. Line 2 baking sheets with parchment paper.

Pulse the flour, baking powder, chile powder, garlic powder, mustard powder, salt, and pepper in a food processor until combined. Pulse in the butter until coarse crumbs form. Add the cheese and pimentos and process until well distributed, about 10 seconds. Scrape down the bottom and sides of the bowl with a rubber spatula. Pulse in the water until a dough forms.

Using a tablespoon-size measuring spoon, scoop the dough into balls and place on the prepared baking sheets, about 2 inches apart.

Bake until almost set and puffed, about 15 minutes. Remove the baking sheets from the oven and press the back of a teaspoon-size measuring spoon into each cracker to form a thumbprint-size indent. Return to the oven and continue baking until golden brown and set, 8 to 10 more minutes. Transfer the crackers to a rack and let cool completely, about 15 minutes.

Just before serving, spoon or pipe about ½ teaspoon jelly into the indent of each cracker. 

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STEAK AU POIVRE

2 (6-oz.) beef filets (about 1 1/2 in. thick)

1 tsp. kosher salt, plus more to taste

2 Tbsp. whole multicolor peppercorns

1 Tbsp. olive oil

2 Tbsp. salted butter

1 Tbsp. dijon mustard

1/2 beef bouillon cube, crumbled

1/2 cup brandy or cognac

3/4 cup heavy cream

Preheat the oven to 400°F.

About 30 minutes before cooking, remove the steaks from the refrigerator. Pat the steaks dry with a paper towel and season them all over with the salt; set aside. 

Place the peppercorns in a zip-top bag and use a rolling pin or heavy-bottomed skillet to roughly crush them. Place the crushed peppercorns in a shallow dish. Press the filets into the peppercorns to create a crust on both sides. Reserve the remaining crushed peppercorns (you should have about 2 teaspoons).

Heat the oil and 1 tablespoon of the butter in a medium (10-inch) heavy-bottom skillet over medium-high heat. Add the steaks and sear to form a dark crust, about 2 minutes per side. Remove the steaks to a baking sheet, transfer to the oven, and cook to your desired doneness, 5 to 6 minutes for medium rare (130°F internal temperature). Let the steaks rest on a cutting board. 

Meanwhile, reduce the skillet heat to medium and add the remaining 1 tablespoon butter, along with the dijon mustard, bouillon cube, and reserved peppercorns. Whisk to combine. 

Remove the skillet from the heat and carefully deglaze the pan with the brandy, allowing it to bubble and cook off the alcohol. Carefully return the pan to the heat and bring to a boil. Let the brandy reduce slightly, stirring and scraping up the flavorful bits on the bottom of the pan, about 1 minute. Whisk in the heavy cream and simmer, stirring frequently, until thickened and reduced by about half, 4 to 6 minutes. Taste for salt.

Serve the steaks with the sauce spooned over the top and the remaining sauce on the side.

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EASY BAKED BRIE

1 (12- to 14-oz.) wheel of brie

1/2 tsp. chopped fresh thyme leaves

1/2 tsp. chopped fresh rosemary leaves

2 Tbsp. honey

Sea salt, optional

Toasted bread, apple slices, and/or grapes, to serve

Remove the brie from the refrigerator. Remove any paper wrapping and return the wheel to the bottom part of its wooden box or place it on a small square of parchment paper (that is slightly larger than the brie wheel itself). Make very shallow slits across the top of the brie, just through the rind layer, every 1/2-inch to 1-inch, in a criss-cross pattern. Let rest at room temperature for 30 minutes.

Preheat the oven to 350°F. Place the brie on a small sheet tray. Sprinkle the top with the fresh thyme and rosemary, and drizzle with honey. Bake for 20 to 25 minutes, until very soft.

Carefully transfer the brie, in the box or on the sheet of parchment paper, to a serving plate. Serve warm alongside toasted bread, apple slices and/or grapes, for serving. 

TFD: You are never too old to set another goal or to dream a new dream. - C.S Lewis

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