(Family Features) This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:

• Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.
• Look for meats with marbling, which translates to flavor and tenderness.
• Let your meat rest before cutting into it, to help retain moisture and juiciness.

Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit smithfield.com/primechefs.

Pork Tenderloin and Fennel with Cranberry-Ginger Relish

Recipe courtesy of Chef Seamus Mullen
Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

• 2          Smithfield Prime Fresh Pork Tenderloins
• 1          piece fresh ginger
• 2          tablespoons unsalted butter
• 4          stars anise
• 2          cups cranberries
• 1/4       cup honey
• kosher salt
• ground black pepper
• 4          bulbs fennel, quartered
• 1          lemon, sliced thin, seeds removed
• 6          tablespoons olive oil, divided

1. Heat oven to 400° F.
2. Remove fresh pork tenderloins from package and let rest up to 15 minutes.
3. Use vegetable peeler to peel skin off ginger. Cut lengthwise to make paper-thin slices. Stack slices and use knife to cut into thin threads.
4. In saucepan, heat butter until foamy. Stir in 2-3 tablespoons ginger, star anise and cranberries; saute about 5 minutes.
5. Add enough water to cover mixture. Reduce heat to simmer; cook until cranberries break down, about 7-10 minutes. Stir in honey; season with salt and pepper. Keep warm.
6. In large baking pan, combine fennel, lemon slices and 1/4 cup olive oil; season with salt and pepper. Roast in oven 25-30 minutes.
7. While fennel is roasting, in cast-iron skillet, heat remaining olive oil over high heat. Season tenderloins with salt and pepper; brown all sides, about 5 minutes.
8. Transfer skillet to oven and bake until internal temperature reaches 145° F. Let stand 10 minutes before slicing.
9. Place tenderloins and fennel on platter; top with cranberry-ginger relish.

Ancho Chile Rubbed Pork Loin with Fig Chutney

Recipe courtesy of Chef John Tesar
Prep time: 10 minutes, plus marinade time
Cook time: 1 hour, 50 minutes
Servings: 6

Pork Loin:

• 1          Smithfield Prime Boneless Center Cut Fresh Pork Loin
• 1/4       cup ancho chile powder
• 1 1/2    tablespoons paprika
• 2 1/2    teaspoons mustard powder
• 2 1/2    teaspoons ground coriander
• 2 1/2    teaspoons ground oregano
• 1          teaspoon kosher salt, plus additional for seasoning
• 1          teaspoon ground black pepper, plus additional for seasoning
• 1/2       teaspoon ground cumin
• 1/2       teaspoon ground chile de arbol
• 3          tablespoons canola oil

Fig Chutney:

• 1          cup tawny port
• 3/4       cup dried figs, quartered
• 1/4       cup water
• 2          tablespoons unsalted butter
• 1          strip lemon zest
• 1          small bay leaf
• 1/2       cinnamon stick
• 1/2       tablespoon sugar
• coarse ground salt
• ground black pepper

1. Remove fresh pork loin from package and let rest up to 15 minutes.
2. Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.
3. Rub pork loin with chile rub and refrigerate 4 hours.
4. Heat oven to 400° F.
5. Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.
6. To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.
7. Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.
8. Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.

Source: Smithfield

(Family Features) From the breakfast nook to the dinner table, an Easter meal isn’t complete without a delicious ham for guests to enjoy and share. Whether you’re serving up a casual brunch, an early dinner or a formal holiday feast, an easy-to-prepare spiral ham is the perfect centerpiece for any meal occasion.

Perfectly cooked and hand trimmed, Smithfield spiral sliced hams make holiday entertaining quick and effortless, so you can spend less time in the kitchen and more time with family and friends.

For an added twist that will truly impress your guests, try any of Smithfield’s exceptional flavor offerings, like the Baked Apple Spice Spiral Sliced Ham, part of the premium Smokehouse Reserve line. You’ll also delight family and friends with flavors like Salted Caramel, Pecan Praline, Brown Sugar and Crunchy Glaze.

Serve up any leftovers as-is or easily incorporate them into an array of tasty dishes for brunch, lunch or dinner the next day. Try this Leftover Ham and Bacon Hash for a quick at-home brunch dish or use in an easy appetizer like Ham and Brie Crostini.

With flavor this easy, this could be your most delicious Easter yet. For more Easter recipe inspiration, visit Smithfield.com.

Leftover Ham and Bacon Hash

• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds yellow potatoes, diced
• 8 ounces button mushrooms, quartered
• 1 1/2 cups Smithfield Anytime Favorites Cubed Ham or Smithfield Hickory Smoked Spiral Sliced Ham, cooked
• 4 slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces
• 2/3 cup jarred roasted red pepper, drained and roughly chopped
• 3/4 cup fresh mozzarella cheese, cubed
• 2-3 eggs, fried or poached to preference (optional)
• 1/3 cup fresh basil leaves, thinly sliced

1. Heat oven to 425° F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms, and toss to coat.
2. Spread potato mixture evenly onto two lightly oiled or nonstick, rimmed baking pans and roast in oven 35-40 minutes, or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to mixture and stir.
3. Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake additional 10-15 minutes, or until cheese has softened and begun to melt. Top hash with eggs, if desired, and sliced basil.

Ham and Brie Crostini with Fig Jam

• 1 French baguette (10-12 ounces), sliced on bias, 1/4-inch thick (about 24 pieces)
• 1/2 cup extra-virgin olive oil
• 3/4 pound Smithfield Hickory Smoked Spiral Sliced Ham, cut into 24 pieces
• 9 ounces Brie cheese, sliced and cut into 24 pieces
• 1/4 cup fig jam

1. Heat oven to 400° F.
2. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake 10-12 minutes, or until lightly browned and crisp.
3. Top each slice with ham and Brie; bake additional 5-8 minutes, or until Brie has just started to melt.
4. Top each crostini with fig jam and serve warm.

Source: Smithfield

(Family Features) The highlight of many a holiday meal, desserts are adored by young and old alike. This year, complete your festive celebration with delightful desserts that feature California Dried Figs.

Naturally sweet and available year round, figs easily add a touch of elegance to a variety of recipes. Dark purple Mission Figs have a soft, thin skin with a sweet, fruity taste, while Golden Figs are amber-colored with a firmer skin, well-developed seeds and a slightly nutty flavor. Both are interchangeable in most recipes.

Keeping holiday traditions

California Dried Figs are the perfect ingredient to star in your holiday recipes, especially for Hanukkah and Christmas. Sliced and simmered with fresh lemon and honey and spooned over cheesecake or chopped and combined with a little hazelnut liqueur and caramel for a luscious bottom layer, figs add a stunning fruit accent to popular cheesecake desserts. No matter what you are celebrating, your family will love these “figgy” recipes.

Besides the sweetness that figs bring to the table, California Dried Figs are a healthy ingredient rich in dietary fiber, complex carbohydrates and such essential minerals as potassium, iron and calcium.

Learn more about Blue Ribbon Orchard Choice and Sun-Maid California Dried Figs at www.valleyfig.com. 

Fig, Lemon and Honey Cheesecake

Servings: 12

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons butter, melted
• 1 cup chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

Cheesecake:

• 1 1/2 pounds (three 8-ounce packages) cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup sour cream
• 2 teaspoons grated lemon zest
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 lemon, thinly sliced (for garnish)

Sauce:

• 1/2 cup water
• 1/2 cup honey
• 1/3 cup fresh lemon juice
• 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
• 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

1. Adjust oven rack to middle position and preheat oven to 325°F.
2. For crust, mix graham cracker crumbs and sugar; stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8–10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.
3. For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45–55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.
4. For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time.
5. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

Cheesecake Mousse with Fig Orange Sauce

Servings: 4

Fig-orange sauce:

• 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
• 2/3 cup orange juice
• 1/3 cup packed golden brown sugar
• 1 tablespoon orange-flavored liqueur or orange juice
• 1/2 teaspoon lemon juice

Cheesecake mousse:

• 3 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup whipped heavy cream

Topping and garnish:

• 1/2 cup crumbled shortbread cookies
• 1/4 cup chopped, toasted pecans or almonds
• Sprigs of fresh mint, optional

1. To make sauce, in small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4–5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2–3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.
2. To make mousse, with wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 of whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)
3. To serve, spoon mousse in bottom of 4 martini or champagne flutes. Smooth to even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.

Caramel Fig Mini-Cheesecakes

Servings: 12

• 1/2 cup graham cracker crumbs
• 1/3 cup finely chopped hazelnuts or pecans
• 2 tablespoons butter, melted
• 1 1/2 cups finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
• 1/4 cup caramel ice cream topping
• 3 tablespoons hazelnut liqueur or orange juice
• 1 pound (two 8-ounce packages) cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 2 large eggs
• Thinly sliced figs
• 1/4 cup caramel ice cream topping
• 1 tablespoon hazelnut liqueur or orange juice

1. Preheat oven to 325°F. Line 12 (2 3/4-inch) muffin cups with paper cups.
2. Combine graham cracker crumbs, nuts and melted butter. Press firmly into bottoms of cups. Bake in middle of oven for 5 minutes, till fragrant. Remove from oven and reserve.
3. In small saucepan, combine figs, caramel topping and liqueur. Bring to a simmer over medium heat, stirring constantly, and cook for 1 minute or until most of liquid is absorbed.
4. Spoon figs over crusts and press firmly with back of spoon to even layer.
5. In bowl with electric mixer, beat cream cheese on medium-low speed until creamy, scraping bowl frequently. Beat in sugar, lemon juice and vanilla. On low speed, beat in eggs, one at a time.
6. Spoon cheese mixture into cups over fig mixture.
7. Return to middle of oven for 18–20 minutes, till set. Remove from oven and cool in pan on wire rack. Chill in pan for 3 hours.
8. To serve, carefully remove cheesecakes from pan and paper cups to serving plates. For topping, fan fig slices on top of cheesecakes. Combine caramel topping and liqueur; drizzle over cakes.

Fig and Goat Cheese Squares

Servings: 30

• 2 cups stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
• 1 cup water
• 1/4 cup lemon juice
• 1 cup toasted chopped walnuts
• 1 1/3 cups all-purpose flour
• 1/2 cup packed golden brown sugar
• 1/2 teaspoon kosher salt
• 1/2 cup butter, chilled and cut into small pieces
• 2 cups goat cheese, room temperature
• 2 large eggs

1. Preheat oven to 350°F. Grease or line 9-by-13-inch baking dish with parchment paper.
2. In medium saucepan, combine figs, water and lemon juice. Bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender. Cool slightly.
3. Place fig mixture in food processor or blender; process until smooth. Stir in chopped walnuts. Reserve.
4. Combine flour, brown sugar and salt in bowl. Stir to combine. Cut in butter until mixture resembles coarse meal. Press mixture in prepared baking dish. Gently spread fig mixture over prepared crust.
5. Beat goat cheese and eggs until smooth. Spread over fig mixture. Bake in preheated oven for 30 minutes or until set. Serve warm or at room temperature.

Breakfast recipes for a healthy New Year

(Family Features) A commitment to health and wellness means taking care of yourself and your family, exercising and eating right. The New Year is the perfect time to refocus your goals and make better health a priority.

A nutrient-rich breakfast can set you up for success each and every day. Dairy foods like milk, cheese and yogurt are good sources of high-quality protein, which is an essential part of a healthy diet. Protein serves as the building block for cells throughout the body and may aid in managing weight by helping you feel full.

By adding protein to your day, health and wellness goals can become easier to achieve. Daily protein needs should be met by spreading intake throughout the day in every meal and snack you eat. Not only does protein help satisfy hunger, which may aid in weight management, but it also helps preserve muscle.

No matter your breakfast style, dairy foods can enhance your dish. These recipes show how, from sweet to savory and cold to hot, your breakfast can be unique while providing high-quality nutrition in each bite. Learn more about the role of dairy in a healthy diet at MilkMeansMore.org.

White Pizza Frittata

Recipe created by Rachel Cooks on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 35 minutes
Servings: 8

• 1 tablespoon extra-virgin olive oil
• 1 large clove garlic, minced
• 12 ounces frozen spinach, thawed and water pressed out
• 12 large eggs
• 1/4 cup skim milk
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano leaves
• 3/4 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh basil
• 1/2 cup shredded, part-skim mozzarella cheese

1. Heat oven to 325° F.
2. In oven-safe skillet, heat olive oil over medium heat. Add garlic and cook 2 minutes, or until fragrant. Once garlic is fragrant, add spinach; break up to incorporate and heat.
3. In medium bowl, whisk together eggs, milk, pepper, oregano, ricotta, Parmesan and basil.
4. Add egg mixture to skillet, reduce heat to low and cook 1 minute, stirring gently. Move to oven and bake 25-30 minutes, or until eggs are almost completely set.
5. Carefully remove from oven and add mozzarella. Return to oven and bake until mozzarella is melted, about 5 minutes.
6. May be served hot, at room temperature or cold.

Blueberry Buckwheat Pancakes

Recipe created by The Chef Next Door on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

• 3/4 cup buckwheat flour
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 3/4 cups lactose-free, 2 percent milk
• 2 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 2 cups fresh blueberries, plus additional for topping (optional)
• syrup (optional)

1. In large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In small bowl, beat eggs then add milk, oil and vanilla; mix well. Stir wet ingredients into dry ingredients and mix to combine.
2. Heat griddle or large skillet over medium heat. Using 1/4 measuring cup, pour batter onto griddle. Gently place several blueberries all over surface of pancakes.
3. Flip pancakes when bubbles start to form around edges and bottoms are golden brown. Cook on other side until golden brown, about 2 minutes. Remove to plate and cover to keep warm.
4. Top pancakes with additional blueberries and syrup before serving, if desired.

Huevos Rancheros Oats

Recipe created by Comfortably Domestic on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2

Oats

• 1 cup 2 percent milk
• 3/4 cup water
• 1/8 teaspoon salt
• 1 cup old-fashioned oats

Huevos Rancheros

• 1/2 cup sweet onion, peeled and chopped
• 1 1/2 teaspoons light olive oil
• 1 can (10 ounces) diced tomatoes with green chilies
• 1/4 teaspoon chipotle chili powder
• 2 eggs
• kosher salt
• black pepper
• 1/4 cup sharp cheddar cheese, freshly grated

1. In medium saucepan over medium-high heat, bring milk, water and salt to boil. Stir in oats. Reduce heat to medium-low and simmer oats, stirring occasionally, 4 minutes. Remove oats from heat and place lid on saucepan. Set aside.
2. In nonstick skillet over medium heat, saute onion in olive oil until soft, about 4 minutes. Stir canned tomatoes with green chilies and chipotle chili powder into onions to combine. Continue to heat salsa to boil, about 1 minute. Make two wells in middle of tomato salsa. Crack eggs into wells. Season eggs with salt and pepper, to taste. Cover skillet and poach eggs in salsa to desired doneness; about 3-4 minutes.
3. Divide oats evenly between two bowls. Spoon eggs and salsa over oats. Serve immediately with cheddar cheese.

Ricotta and Fig Oatmeal

Recipe created by Foxes Love Lemons on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 3 minutes
Servings: 1

• 3/4 cup milk
• 1/2 cup old-fashioned rolled oats
• 1/8 teaspoon kosher salt
• 2 tablespoons ricotta cheese
• 2 dried figs, halved
• 1 tablespoon sliced almonds
• 1 tablespoon honey

1. In microwave-safe bowl, stir together milk, oats and salt. Microwave on high 2 1/2 minutes, or until oats are tender and most liquid is absorbed.
2. Remove bowl from microwave; stir in ricotta. To serve, top with figs and almonds, and drizzle with honey.

Source: United Dairy Industry of Michigan

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