This holiday meal stars bacon-wrapped pork tenderloins with white beans with supporting roles played by a fresh-fruit dessert and Lone Ranger cocktails.
When President Grover Cleveland made Labor Day an official national holiday back in 1894, he probably didn’t imagine that Americans would embrace the occasion by firing up their grills. We revel on the day that marks the end of summer, with a backdrop of succulent meats and seductive smoke. Pork is often a favorite.
And for a dramatic, red, white, and blue finale, a charlotte that showcases mixed berries, whipped cream, jam, and buttercream icing. They are mouthwatering components utilized strategically in a yellow layer cake bound with ladyfingers.Grilled Pork Tenderloin and Bacon with Stewed White Beans Cook’s notes: To remove the silver skin that is alongside on one side of the tenderloin, slip a sharp thin knife under the end of the silver skin . Cut tenderloins crosswise into pieces about 1 1/2-inches long. Season with fennel mixture. Gently press down on cut side to make each disk the same thickness as a slice of bacon. Wrap a slice of bacon around each disk and secure with toothpick. The bacon should overlap at the ends by no more than 1 inch.
Cathy Thomas’ granddaughter Colette, age 9, collaborated with her on making a Fresh Fruit Charlotte. Baking with my 9-year-old granddaughter Colette is a real treat for me. She watches baking shows and is adept at using a piping bag and frosting spatula.
Cook’s notes: For buttercream frosting, in a stand mixer using the paddle attachment, beat 2 room temperature sticks of unsalted butter on medium speed for 4 minutes. Add 2 cups powdered sugar and beat on low speed until incorporated. Add 2 additional cups of powdered sugar and beat on low speed until incorporated. Add 1/4 teaspoon salt, 1 tablespoon vanilla extract, and 2 tablespoons heavy cream. Beat on medium speed for 3 minutes. If icing needs to be thicker, add more powdered sugar.
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