Wednesday, February 12, 2014

Imbolc, Lamb Chops, 30-Second Cheesecake

Imbolc came and went.  I didn't really do much of anything for it except make a Brigid's Cross out of cornstalks I was growing in the backyard.  Proof:
Brigid's Cross
 I didn't have much time at all to make a formal meal due to job interviews and other things, so I made what I call a "30-second cheesecake."  It's just a few ingredients mixed together: Cream cheese, butter, and granulated sugar.  It's more like cheese you'd find in a doughnut than actual cheesecake.  But whatever.  I spread a layer of it on the bottom of a bowl and then covered it with some tastefully patterned berries:

30-Second Cheesecake

This next bit wasn't from Imbolc.  It was from today.  But I know a lot of people eat lamb for Imbolc, so I guess it makes sense that I would put my lamb photo here along with how I made it:

Lamb Loin Chops with an Herbed Orange Sauce

Marinated the chops in the juice of two oranges with fresh mint, rosemary, garlic, and sage for a couple hours.  I took the loins out to put them in a frying pan with some lard to sear them.  While I was doing this I put the herbs and orange juice in a small saucepan to reduce it (I added the juice of three Mandarin oranges just because it didn’t look like enough).  When the chops were seared I put them on a grill pan at about 325 Fahrenheit for ten minutes and continued to watch the orange sauce.  Strained the sauce when it was a little thicker.  Plated.  Added sauce.  Put some salt on it.  Was pretty good.