Budget recipes: Seasonal, substitutions

Using seasonal vegetables and fruits, and substituting less pricey cuts of meat or ingredients in a recipe can make all the difference when you are preparing a holiday meal on a budget.

We asked two local professional chefs for cost-cutting alternatives to some Thanksgiving dishes. Chef Patrick Feury, of Maia, in Villanova, suggested a dish with inexpensive fresh cranberries.

Chef Pippo Lamberti, of Old City's Positano Coast, offered a cost-cutting main dish that subs pork loin for rabbit or turkey, and a dessert using vanilla extract where a recipe might call for an upscale addition like vanilla beans.

These recipes serve 4 to 6 people.

PATRICK FEURY'S CRANBERRY RELISH

12 ounces fresh cranberries

1/2 cup honey

1/4 cup sugar

1/2 cup orange juice

1 tablespoon finely grated fresh ginger

1/2 teaspoon ground cardamom

Zest of 1 orange, finely grated

1 tablespoon sea salt

1 teaspoon white pepper

In a food processor, chop the cranberries fine. Combine all the ingredients together and let sit for 48 hours in the refrigerator.

PIPPO LAMBERTI'S CREME BRULEE

8 large egg yolks

1 cup granulated sugar

1 quart heavy cream

1 teaspoon vanilla extract

Combine sugar, cream and vanilla in a 4-quart saucepot and bring to a boil over medium-high heat, stirring at the beginning to dissolve sugar and distribute vanilla. Meanwhile, place egg yolks in a 4-quart stainless steel bowl.

When cream has come to a boil, temper into yolks. Mixture must be whipped constantly to prevent the yolks from scrambling.

Strain out any lumps and pour into an oven-proof casserole dish. Place casserole in a pan that has been filled with an inch of water (also called a water bath) and bake at 340-350 degrees for 30 minutes or until a toothpick inserted in the custard comes out clean.

Top with granulated sugar and caramelize. Traditionally, you should use a blow torch, but you can also place the custard under the broiler. Place it close to the heat for about 1 minute, but watch closely to prevent burning.

PIPPO LAMBERTI'S ROASTED PORK TENDERLOIN WRAPPED WITH PANCETTA AND BUTTERNUT SQUASH SAGE CREAM

1 pork tenderloin

12 slices pancetta

1 butternut squash

1 bunch sage

8 ounces heavy cream

Salt and pepper to taste

3 tablespoons butter

5 tablespoons olive oil

4 ounces chicken stock

Butcher's twine

On plastic wrap, lay the pancetta strips in a row overlapping each other, brush with olive oil and chopped sage. Season the tenderloin with salt and pepper and place on top of the pancetta.

Pull the plastic wrap over to pull the pancetta around the pork tenderloin. Pull the plastic wrap tightly around the pork and twist ends like a tootsie roll. Place in freezer for 2 hours, or just long enough for it to get solid.

Take the tenderloin out of the plastic wrap and tie each piece of pancetta with butcher twine.

To prepare squash, cut squash in half and season with salt, pepper and butter. Roast in the oven at 400 degrees for an hour or until the flesh is tender.

Once it is cool enough to handle, scoop out the flesh and put into a pot with the heavy cream, sage and chicken stock. Season with salt and pepper. Let it simmer for 10 minutes. Cool and cream in blender until it has a bisquelike consistency.

Place pork tenderloin in a saute pan with olive oil. Brown on each side and then put on roasting rack in the oven. Roast for 15 minutes at 450 degrees or until internal temperature reaches 165 degrees.

Cut twine off the tenderloin and slice meat. Save natural juices. Place warmed butternut squash puree on plate, top with sliced tenderloin and natural juices. Serve immediately.

Chef's tip: This recipe was originally intended for rabbit loin. Less-expensive, easy-to-find pork works very well as an alternate.