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22TRIDENT, DECEMBER 13, 2004Pork loin medallionswith flaming maraschino cherry sauce: a festive holiday mealStoney’sKitchenBy CP02Paul StonierIhad three really good reasons formaking this recipe. The first wasI wanted to make something festivethat you could serve to guests. Second,my wife had just bought ahuge tub of Maraschino cherriesand I wanted to open them becausethey’re so good. Third, I was boredand wanted to set something onfire—if you like to flambé, thisrecipe is perfect. And did I mention,I really, really like Maraschinocherries, and now that the tub isopen I can snack on them whenevermy wife is not looking.The sauce is great looking andtasting. Serve these Pork LoinMedallions with Flaming MaraschinoCherry sauce and your guests willsurely be impressed.This is an easy recipe to prepareand the flaming sauce adds an elementof danger sure to brighten theholidays. I actually got throughserving this with both my eyebrowsintact. Still, I was prepared and hadmy wife stand by with the fireextinguisher, just in case. You cannever be too safe.1.5-2 lb Pork Tenderloin1/4 cup Maraschino cherries1 lemon1 tsp finely grated lemon zest1/4 cup water4 T brandy1 T butter1 T olive oil1T fresh ground pepper2 T oregano2 T rosemary1/2 tsp salt2 tsp finely chopped garlicIn a small saucepan, combine theMaraschino cherries, lemon zest,quarter cup of water and the juicefrom half a lemon. Add three tablespoonof brandy and let stand foran hour.Combine the salt, pepper, oreganoand rosemary. Slice the pork tenderloininto medallions about oneinch thick.Gently press them down untilthey are about a half-inch thick.Rub the oregano, rosemary mixover the pork medallions. Youshould get pretty good coverage onall the medallions.Place on a plate and squeeze thejuice from half a lemon on top ofthe pork. Let stand for an hour.Heat a large frying pan to a mediumhigh heat. Sauté the garlic in thebutter and the olive oil until tender.Place the pork medallions in andcook until just done through, turningthem over often. Heat theMaraschino cherries over mediumheat. Once the pork medallions aredone, remove the frying pan fromthe stove. Add the fourth tablespoonof brandy to the warmmaraschino mix. Let warm for afew seconds. Light the brandy onfire and pour the entire contentsover the pork medallions.Of course you want to have thelights turned down and the fryingpan visible to guest when you dothis. It may help to have someonestanding by with the CO2 as well.You should be okay as long as youdon’t add extra brandy. Believe me,four tablespoons is enough to flamethis dish nicely. Serve the porkmedallions along with some of thecherries and the sauce.The sauce is great and not sweet,as you may suspect. The flavours ofthe rosemary and the lemon comethrough just enough and the porkshould be very tender. This is agreat looking dish that goes wellwith anything. If you have red andgreen cherries use those and you’llbe very festive. Once you’re doneyour meal, I recommend you settledown in front of the fire with therest of the brandy. It’s a great wayto finish a great meal.The Snowman comethMeteorological MumblingsBy Cpl DonnerMetOc TrinityYes Virginia, there is a SantaClaus. And with Santa comeswinter and snow. The EnvironmentCanada seasonal forecast is predictinga cold dry winter. Perfectfor those who hate shoveling snowand wish to observe winter throughtheir front window. This predictionis based on a 30-year average. Acloser look at the historic datashows that, although lacking insnow, the Halifax area experiencedrecord lows of -26.5°C (January 26,1994) and record highs of 16.2°C(February 20, 1994).But fear not, snow lovers, forthere should still be plenty ofopportunities for you to enjoy theprecious white stuff. RememberWhite Juan? A record snowfall thatshattered the previous mark set onFebruary 23, 1944 of 50.8cm.,White Juan delivered almost doublethe previous 24-hour snowfallrecord, and its 88.3 cm crippled theHRM, making it nearly impossiblefor anyone to venture outside of hisor her homes and residential areas.Essential services became unavailableservices. There was even acase of a woman in labour who hadto be delivered to an awaitingambulance in the bucket of a frontendloader. Now there’s a story totell your children 25 years later.“Well kids, Grandma named meCaterpillar because...”. Those whodid venture from their homes did soon cross-country skis and snowmobiles.Unfortunately, there reallywasn’t anywhere to go.On the other hand, there’s alwaysthe record 24-hour rainfall fromDecember 21, 1946 when 110.0mm of the wet stuff drowned ourfair city. Well, if the seasonal forecastis correct then it will be dryerthan the typical Nova Scotia winter.But be ready to bundle up. It’sgoing to be a cold one.Perfect for thosewho hateshoveling snow.And so to those of you, who wonderabout the weather, have a veryMerry Christmas and a Happy NewYear. Get your skates, skis andtoboggans out, and find your mitts,tuques and boots, because inevitablythe Snowman cometh and with himour beloved Canadian winters.Questions about meteorologyand oceanography can be directedto the author, and these questionswill be answered in future articles.MetOc is located on the 5th floorof building D201, and can be contactedat extension 6382.• Paint repair• Bumper scuff/scratch removal• Windshield repair/replacement• Upholstery repair• Buffing/wax• Truck caps & lids• Armorthanespray-on bedliners• Propane refills• Performance parts& accessories• Automotive cleaning& detailingand much moreEverything you needunder one roof!Exclusive dealer for:446-4444www.scottscarscanada.com3090 Barrington St. HalifaxFree shuttle serviceGeorge McDaniel, CD, BA(Comm),rmcRLRS/IRP Registered Sales Rep“Ready to meet all your Real Estate needs”Phone: 902-826-2261 Email: mcdaniel@eastlink.caBuying, Selling or Relocating?Are you buying a good investment? 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