FERNANDINA FARE
Tested recipes of local favorites

PECAN PORK TENDERLOIN with Sweet Potatoes
FROM: Mitch O'Conner

2 pork tenderloins
4 medium sweet potatoes, peeled and cut into 1/4-inch discs
1 large sweet Vidalia onion, thinly sliced
4 slices of bacon, chopped into small pieces
1/4 cup choppd pecans
1/2 cup brown sugar, divided into two equal parts
1/4 cup butter
2 cups vegetable oil (used for frying)
salt and pepper to taste

Cook bacon until fat is rendered, then add onion and season with salt and pepper. Cook until caramelized. Add 1/4 cup of the brown sugar and 1/4 cup pecans. Keep warm on low heat until ready to plate.
Fry sweet potatoes on each side until slightly browned, then set on paper towels to let the oil drain off.
In a large skillet, melt the butter and add the remaining brown sugar. Stir, then place the sweet potatoes into skillet and coat with mixture. Keep warm on low heat.
Season the pork with salt and pepper. Sear the meat on three sides and cook to medium temperature. Let rest for four or five minutes (this will allow the meat to remain juicy and continue cooking). Slice into 1-inch discs.
To plate the dish, place sweet potatoes flat on a warm plate, then layer pork medallions on top. Place bacon-onion-pecan compote on each slice of pork.
Serve with a rich Pinot Noir from Oregon or Sonoma County. Serves 4.

ACORN SQUASH & CRAB SOUP
FROM: Carolyn Fraser

6 acorn squash
1 quart shrimp/lobster stock
Thyme sprigs
Salt and pepper
Olive oil
Heavy cream
Jumbo lump crab meat

Cut squash in half, coat with olive oil and sprinkle with salt and pepper. Roast in oven at 350° for one hour, or until soft (you should be able to scoop squash from skin). When squash is cooked, put in refrigerator until you are able to touch. This step can be done in advance.
Place squash in heavy-bottomed saucepan, just cover with stock and add one or two thyme sprigs. Bring to a gentle simmer and continue to cook for 15 minutes, then puree.
Place soup back on stove and add enough cream to smooth out - this will vary with each batch depending on the richness of the squash.
Once you have brought soup back to a simmer and adjusted for thickness and flavor, add the crab meat. DO NOT BOIL after the crab has been added or it will break the meat down and just be stringy.
Garnish with extra crab or a little paprika. Makes 6 servings.

APPLE BREAD PUDDING
FROM: Carolyn Fraser

6 cups cubed "day old" bread (if using fresh bread, watch amount of wet ingredients)
2 Granny Smith or Red Delicious apples
1/4 cup cinnamon
1 tsp. allspice
1 tsp. ground ginger
6 whole eggs
1 quart heavy cream
2 cups brown sugar
1/2 cup white sugar
6 ramekins

Place heavy cream on stove and bring to a boil. Whisk eggs with sugars and spices. Slowly whisk warm cream into eggs (this is called tempering - bringing each product to the same temperature). Pour mixture over the bread and apples. Let soak for 15 minutes.
Spray ramekins with pam spray and fill with bread mixture, pouring any excess cream over the top. Place in a "bain marie" (water bath) and bake in a 350° oven for 20-25 minutes or until firm to touch.
Carefully pick up ramekins and transfer the bread pudding to a plate. Top with vanilla ice cream and serve.