SHARECOMMENTMORE

GRAND RAPIDS (WZZM) - The holidays are a time when people gather together and celebrate. That usually involves some kind of food.

So for those of us without any new ideas, David Olson fromA Bachelor and His Grilltalks about three fresh ideas for holiday cooking:

Nordic Mulled Wine Recipe:

Ingredients:

1 bottle red wine (ie. cabernet sauvignon)

2 cups apple cider

1 cup raisins

1/4 cup brandy

1/4 cup honey (or sugar)

4 whole cloves

2 cinnamon sticks

2 star anise pods

1 orange, zest & juiced orange slices & cinnamon stick, to garnish

-combine all ingredients into large pot, stir, cover & store overnight.

-pour into heavy-bottom sauce pan, bring to boil, & reduce to simmer for 15-20 minutes.

-remove from heat & let cool for 2-3 minutes.

-ladle into glasses & serve warm.

Roasted Maple-Ginger Pork Loin

Ingredients:

2 pounds pork roast, boneless

4 cloves garlic, minced

2 tablespoons maple sugar

2 teaspoons freshly grated ginger

1/2 teaspoon cayenne olive oil salt & fresh ground peppercorn, to taste

garnish:

red currant berries (or pomegranate seeds) & mint leaves

Recipe:

-in large plastic bag combine all ingredients, except garnish, & marinate 4-12 hrs.

-pre-heat oven to 350 f.

-remove pork from refrigerator & rest 20 minutes to return near room temperature.

-wrap pork firmly with kitchen string to ensure uniform shape & even cooking.

-in sautee pan over high heat, drizzle 1 tablespoon olive oil, then evenly sear exterior of pork on all sides.

-place in roasting dish, fat-side up & cook uncovered in oven 35-40 minutes, basting intermittently, or until internal temp reaches 140 f.

-remove from oven & place over cutting board to rest for 10 minutes.

-cut & remove kitchen string, slice pork against grain, season additionally to taste, garnish & serve.

note: marinating overnight is not required, but recommended.

Stuffed & Roasted Medjool Dates
Author: David, A Bachelor & His Grill
Recipe type: Appetizer
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4-6

Ingredients
• 12 Large Medjool Dates, Sliced & Pitted
• 4-6 Ounces Pistachios, Salted / Shelled & Coarsely Chopped
• 4 Ounces Blue Cheese, Crumbled
• 6-8 Strips Thick Center-Cut Hardwood Smoked Bacon
• 1 Tablespoon Extra Virgin Olive Oil
• -
• Balsamic Reduction Glaze Ingredients:
• 1½ Cups Balsamic Vinegar
• 3 Tablespoons Sugar
• 1 teaspoon Honey
Instructions
1. Pre-Heat Oven to 375 F.
2. Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until extra crispy.
3. Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
4. In Food Processor pulse together Cooled Bacon, Blue Cheese Pistachios, & Olive Oil.
5. Intermittently scrap sides of Food Processor, folding back into Mix, pulse until well-combined & desired consistency achieved.
6. Liberally stuff Dates with newly formed Bacon/Cheese/Pistachio Mix.
7. Place stuffed Dates upon a lined Baking Sheet & in Oven for 15-20 minutes, or until Cheese is slightly melted & Dates tender.
8. Remove Stuffed Dates from Oven & lay over Cooling Rack.
9. Meanwhile, in a Saucepan over Medium-High Heat, bring to a low simmer Balsamic, Sugar, & Honey, stirring occasionally for 15-20 minutes, or until reduced to ? Cup.
10. Remove Balsamic Reduction from Heat & allow to cool for 2-3 minutes.
11. Plate the Stuffed Dates, Drizzle with Balsamic Reduction, Serve & ENJOY!