Rinse and Soak plank in water, wine or other flavored liquid for at least 30 minutes but not more than 4 hours.  Place the plank on the included tray on the hot grill and close the lid. Heat plank for 2 minutes and turn heating the plank on both sides.
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.

In an  small saucepan heat half of Pineapple Sake Teriyaki glaze over low heat until heated through to use as a sauce.   Remove pan from heat and keep sauce warm, covered.

Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about or about 35 minutes.

Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens. Drizzle salmon with warm sauce

 

 

 

1-90z jar Earth & Vine Provisions Mandarin Pumpkin Marmalade

1-8oz tub Vennont Butter & Cheese Company Mascarpone

 

Combine the above ingredients in a bowl and stir to combine well.

 

Yield: 2 cups

 

Can be made 2 days ahead

 

 

 

 

 

1 pound baby carrots

2 tablespoons butter

1/2 cup Earth & Vine Provisions Mandarin Pumpkin Marmalade

 

Steam carrots until just tender, about 7 minutes. Drain and set aside. Melt butter and Marmalade in a large sauté pan over medium-high heat, stirring to combine.

 

When sauce begins to boil and thicken, add carrots, and sauté to coat with sauce.

 

Transfer to platter and serve immediately.

 

Serves 4-5

 

Optional: Add sliced almonds and parsley

 

 

 

 

1 Center cut boneless pork loin roast, approx 2-3 pounds

8 oz goat's milk cheese, at room temperature

1/2 cup Earth & Vine Provisions Mandarin Pumpkin Marmalade

1 tablespoon fresh rosemary, or 1 teaspoon dried

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 tablespoon olive oil

 

*Special Equipment: trussing string or butcher's twine and a meat pounder or tenderizer

 

Preheat oven, 400 degrees.

 

On a work surface, butterfly pork loin to open "like a book" and pound to desired thickness (approximately 1 inch). In a small bowl, combine goat cheese and Mandarin Pumpkin Marmalade and stir to combine well. Spread a layer of cheese mixture atop pork loin. Beginning with the shorter end, roll pork loin and tie with twine (usually three to four ties). Brush with 1/2 tablespoon olive oil and sprinkle with rosemary, salt and pepper.  In a skillet heat remaining 1/2 tablespoon olive oil and brown loin on all sides, about 4 minutes total. Transfer loin to a flameproof roasting pan and roast in middle of oven for about 45 minutes to one hour, or until a meat thermometer inserted in center of meat registers 160°F. Transfer loin to a cutting board and let stand 10 minutes.

 

Slice and serve immediately.