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Hello Fox 9 Viewers!

I hoped you enjoyed our Healthy Holiday Recipes on our segment today, prepared and created By Chef Erick Harcey -at VICTORY 44 Restaurant at  2203 44th Ave N / Minneapolis, MN / 55412 / 612.588.2228, info@victory-44.com / www.victory-44.com.

Make sure to stop by this place–it is amazing and menus change daily!

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Beet Salad / Clementines / Fennel / Shallot / Olive / Feta

Beets (4-8)

Roast beets at 400° with olive oil, salt & pepper, splash of vinegar, thyme, garlic clove

Roast until tender

Peel while warm and let cool.

Clementines (3 each)

Zest and segment – save juice

Oil cured olives (12-15)

Shave fennel bulbs (1ea.)

Slice shallot into rings (1 ea.)

Crumble feta (1oz.)

2 T rice vinegar

Clementine zest

Clementine juice

1 t. dijon mustard

1 t. honey

3 T grapeseed oil

Salt & pepper

-Put above ingredients in jar w/lid and shake vigorously.

Toss all ingredients with vinaigrette and salt and pepper. Arrange on a platter. Garnish with fennel fronds and crumbled feta.

Celery Root Soup / Compressed Celery / Peanut Butter / White Figs

Celery Root Soup

2 ea celery root

1 onion

1 garlic clove

2 sprigs thyme

6 peppercorns

2 apples

-sweat all of above in olive oil until translucent

8 ea dried white figs

splash sherry vinegar

2 qt. vegetable stock

-mix all of the ingredients listed above and simmer for 25 minutes

-puree – add salt and pepper.

Compressed Celery

3 stalks cut into any shape (1″)

pinch salt

lemon zest (1 lemon)

2 T olive oil

*Put in food saver and compress on high

*Swipe peanut butter in bowl

-place some sliced figs around

-add compressed celery

-a few drops of good cider vinegar

-add some chopped chives

-pour soup over top

Pork Loin / Apple-Cheddar Puree/ Brussels/ Mustard Jus

Pork Loin

Rub loin with olive oil and sprinkle with sea salt. Roast at 400° until temperature reaches 145°.

Let rest….

Apple Cheddar Puree

4 Apples (Firm – small chop)

1 shallot minced

2 parsnip (small chop)

1 Cinnamon Stick

2 thyme sprigs

1 C. Good Apple Cider

1 T. Maple Syrup

2oz. sharp cheddar cheese (chopped) (can be omitted if no fat is wanted)

* Sweat shallot, add apple and parsnip with cinnamon stick. Sauté for 3 minutes. Remove cinnamon stick and add apple cider and maple syrup and thyme. Cook until tender. Put in blender and add cheddar chunks and puree until smooth.

Sauté Brussel leaves in olive oil

Mustard Jus

1 C. Low Sodium Chicken Stock

1/4 C. Apple Cider

2 T Grain Mustard

2 Thyme Sprigs

Black Pepper

Salt

Splash of cider vinegar

Place all in a stock pot and reduce by 30%

To Assemble:

Place one spoonful of the apple puree, Top with 2 slices of pork loin, top that with sautéed Brussel leaves, drizzle mustard jus around the dish.