by Chris and Idie hastings of Hot and Hot Fish Club
(photo by Jerrod Brown)

COOKIES:
3 cups all-purpose flour, divided
1/2 cup granulated sugar
1 tbsp. baking powder
1 tbsp. freshly grated orange zest (about 1   
   orange)
3 large eggs
1/2 cup vegetable oil
1 tbsp. pure vanilla extract

GLAZE:
3/4 cup confectioners’ sugar
1 to 2 tbsp. fresh lemon juice

     Preheat oven to 375°. Sift together 2 cups flour, sugar and baking powder into a large bowl. Stir in orange zest. In a separate bowl, whisk together eggs, vegetable oil and vanilla. Make a well in the center of the flour mixture and gradually add egg mixture until fully incorporated.
     Sprinkle 1/2 cup flour on a clean work surface. Place the dough on work surface and
gently fold and knead dough until all of the flour has been incorporated. Use the remaining 1/2 cup flour on the work surface as needed to keep the dough from sticking. Divide dough into 6 equal portions. Roll each portion into a 22-inch-long log. The soft, pliable dough should hold its shape when rolled. Cut the logs into 3-inch segments. Gently roll each segment into an even log, about 1/4-inch thick. Close and pinch edges to form small circle shapes.
     Place cookies on an ungreased baking sheet and bake at 375° until lightly golden and the bottoms are brown, 10 to 12 minutes. Transfer cookies to a cooling rack and cool to room temperature.
     To prepare the glaze, whisk together confectioners’ sugar and lemon juice in a small bowl.
Drizzle the glaze over cooled cookies. The cookies can be served immediately or stored in an airtight container for up to 5 days. Yields about 3 dozen.

by Guillermo Castro of Sol Y Luna
(photo by Jerrod Brown)

STUFFING:
1 1/2 cups dried cranberries
1 cup chipotle adobo chilies
2 tbsp. pine nuts
2 tsp. cinnamon
1 pinch of ground cloves
2 tbsp. dark brown sugar
1 tbsp. cascabel powder (or ancho or pasilla)

ROAST:
1 pork tenderloin (1 to 2 lbs.)
Salt and freshly ground pepper
1/2 cup flour
2 tbsp. vegetable oil

SAUCE:
2 tbsp. olive oil
1 small onion, finely chopped
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
6 cups chicken stock
1 cup apple juice
1 tsp. chipotle puree
1 tsp. black peppercorns
1 tbsp. cold unsalted butter
Salt

     Preheat oven to 400°. To prepare stuffing, bring 2 cups water to a boil in a medium saucepan. Add cranberries. Remove from heat and let sit 1 hour. Drain, reserving liquid. Place the cranberries in food processor. Add chipotle adobo chilies, remaining ingredients and a few tbsp. of soaking liquid. Pulse until coarsely chopped.
     Place tenderloin on a work surface. Use a sharp knife to slice tenderloin almost in half horizontally, leaving the meat connected along one long edge so that you have one long, hinged piece that you can open flat. Season all over with salt and pepper. Spread stuffing down the center, fold each side over and tie closed with chicken twine. Dredge all in flour. Heat oil in an ovenproof skillet over high heat until smoking. Brown meat on all sides until golden brown. Place in oven and roast 10-12 minutes or until cooked through.
     To prepare sauce, heat oil in a medium saucepan over medium heat. Add onion, carrot and celery; cook until soft, 8-10 minutes. Add garlic and cook for 2 minutes. Add chicken stock and next 3 ingredients; increase heat to high and cook sauce until reduced by half, about 8-10 minutes. Strain into a small saucepan and bring to a simmer. Whisk in butter and season with salt and pepper to taste. Keep warm.
     Remove meat from oven and let sit 10 minutes. Slice into 1-inch pieces. Arrange slices on serving plates, pour hot sauce over and serve. Yields 4 to 6 servings.

Excerpted from FRANK STITT'S SOUTHERN TABLE
by Frank Stitt (ArtisanBooks)
Copyright 2004

30 oysters, such as Apalachicola, bluepoint, Pemaquid, or Malpeque
2 lbs. spinach (or about 3 cups trimmed watercress or mixed herbs and lettuces)
1 tbsp. extra virgin olive oil
3 oz. slab bacon, cut into small dice
2 leeks, trimmed, cleaned, quartered and thinly sliced
1 shallot, quartered and sliced
2 garlic cloves, finely chopped
1 lemon, grated zest and juice
2 cups medium-coarse breadcrumbs
8 tbsp. (1 stick) unsalted butter, melted
Grated nutmeg to taste
Kosher salt and freshly ground white pepper to taste
1 small handful each chervil, chives, flat-leaf parsley, and tarragon, stemmed if necessary and finely chopped (about 1⁄4 cup chopped herbs)
Rock salt
Lemon wedges for garnish

     Position a rack in the top of the oven and preheat to 500°. Shuck oysters, leaving them in bottom shells, and set on a baking sheet. Cover with plastic wrap and refrigerate.
     Bring to a boil a large saucepan three-quarters full of generously salted water. Meanwhile, prepare an ice bath. When the water has come to a boil, add spinach and blanch for 30 seconds. Drain and immediately transfer to ice water. When the spinach is cool, drain well and squeeze dry. Finely chop and set aside.
     Combine olive oil and bacon in a large sauté pan and cook over medium heat until bacon has rendered its fat but is not yet crisp. With a slotted spoon, transfer bacon to paper towels to drain. Add leeks, shallot and garlic to the pan and cook over low heat until just softened. Transfer vegetables to a large bowl and add blanched spinach, bacon, lemon zest and juice, and next 4 ingredients. Stir well. Stir in the herbs, then taste and adjust the seasoning.
     Gently place 1 tbsp. of bacon mixture on each oyster, loosely covering the top. Place oysters on a bed of rock salt on an ovenproof serving platter. Place on the top shelf of the oven and bake until the topping is golden, about 6 minutes. Garnish with lemon wedges and serve immediately.

Find the perfect present for everyone on your list
this season.
COMPILED BY LANE GREGORY
PHOTOGRAPHY BY JEAN ALLSOPP  

For Her:

14-karat white gold necklace with 1.08-carat diamonds
and 1.39-carat rubies $3,100
DIAMONDS DIRECT
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Birmingham, AL 35243
205.201.7400


Mom Agendas, $37.95-$46.95
PAPER AFFAIR
2800 Cahaba Village Pl., Ste. 175
Birmingham, AL 35243
205.977.2257

Thymes Indigenous Tamarind Lychee home fragrance mist $18, reed diffuser $64, votive $13 and Verbena 9- oz. bamboo candle $27; gift cards and spa services also available
SANTA FE DAY SPA
611 Doug Baker Blvd., Ste. 214
Birmingham, AL 35242
205.408.7221






For Him:

CAO cigars with “Seed to Soul” DVD $47.50
THE BRIARY
609 Oak Grove Rd.
Homewood, AL 35209
205.942.9001

Luciano Barbera cashmere scarf $315,
Altea wool & acrylic scarf $75
SHAIA’S
2818 18th St. S.
Homewood, AL 35209
205.871.1312