Special Sections

SUMMER FUN GUIDE / JUNE 2020 15 (reserve other tbsp for garnish once pork is sliced after cook- ing). Let stuffing cool. Take pork tenderloin and remove any silver skin with a chef knife. Butterfly the pork tenderloin and then place in either wax paper or parchment paper. Pound out the pork until you have a pretty good size rectangle about 1-inch thick. Salt and pepper the pork rectan- gle all over. Spread stuffing onto one side of the pork tenderloin. Fold over like a book and tie with kitchen twine the whole length of the pork. Preheat the oven to 400 degrees. Place stuffed pork ten- derloin on a sheet pan with parch- ment paper on it. Cook until internal temperature reaches 145/150 degrees. Let rest for 10 minutes covered with aluminum. Chocolate Decadence with chocolate ganache Yields: 6 large, 10 mini 9.8 oz 65% chocolate 9.8 oz butter 7.4 oz eggs 4.9 oz sugar pinch of salt 1. Melt the chocolate and but- ter together. 2. Whip the eggs, sugar and salt in a mixer until combined and just slightly lightened. 3. Add the chocolate and but- ter mix (should be warm, not hot) and mix just until combined. 4. Pour into sprayed silicone molds. 5. Bake at 325 degrees until the cake is just souffléd. 6. Refrigerate overnight after unmolding to chill before putting ganache over them. Chocolate ganache: 1 pint heavy cream 5 oz sugar 5 oz. corn syrup 1 lb, 3 oz 65% chocolate 5 oz butter, in small pieces Directions: 1. Bring cream, sugar, and corn syrup to a boil. 2. Combine the chocolate and butter in a bowl. 3. Pour the boiling cream mix- ture over the chocolate. Let the ganache sit for 1-2 minutes before stirring. 4. Stir the mixture with a rub- ber spatula to combine. The ganache should look smooth and shiny, not separated. 5. The ganache may be used now or cooled, depending on desired consistency (use now if coating the chocolate decadence). File photo Al Forbes of Menomonee Falls steps onto a dock from his boat as he prepares to take his boat out on Big Cedar Lake in Town of West Bend.

• Cover