On a blustery winter day, here is a plan: stay home and fix a dinner menu of smoked pork tenderloin with pear marmalade on spaetzle and angel food cake for dessert. Yum!

Smoked Pork Tenderloin

• 1 pork tenderloin, silverskin removed
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1/4 teaspoon cinnamon
• 1 teaspoon dry mustard
• 1 teaspoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Place the fennel, cumin, and coriander seeds in a dry skillet and cook until lightly toasted and aromatic. Grind in a spice grinder, then mix with the cinnamon, mustard, sugar, salt, and pepper. Rub all over the pork. Place a tablespoon of smoking dust in the bottom of a stovetop smoker. Put in the drip tray and rack. Insert a probe themometer in the tenderloin and place on the rack. Close the lid. Heat the smoker on high until wisps of smoke are visible. Turn down the heat to very low and cook until the internal temperature of the pork is 140 degrees (about 20 minutes). Remove from the pan and let the meat rest for 10 minutes before carving. Serve with marmalade and spaetzle.

Pear-Cranberry Marmalade

• 4 pounds ripe pears, such as anjou or bartlett
• 1/2 pound cranberries
• 2 cups cranberry juice
• 3 cups sugar
• 2 tablespoons freshly-grated ginger root
• 1 teaspoon salt

Peel, core, and chop the pears. Place the pears in a sauce pan with the cranberries, juice, sugar, ginger, and salt. Bring to a boil and simmer until all the fruit is soft and the liquid is jammy, about 45 minutes. Puree with an immersion blender.

Spaetzle

• 1 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon freshly-ground nutmeg
• 1 egg
• 1/2 cup milk

Whisk together the milk, flour, egg, nutmeg, and salt. Bring a pot of salted water to a boil. Place the spaetzle maker over the pot and put the dough in the hopper. Slide the hopper back and forth until all the dough has dropped into the water. Repeat on the rest of the batter. When the noodles float, remove with a skimmer and dress with butter and, if desired, parmesan cheese.

Angel Food Cake

• 12 egg whites (1 3/4 cups)
• 1 3/4 cups sugar
• 1 1/4 cups sifted cake flour (do not use any other flour!)
• 1/2 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Combine 1/2 cup sugar with the cake flour and sift together. Place the egg whites in a clean bowl of a stand mixer. Whip until frothy, then add the cream of tartar and salt. Continue whipping until soft peaks form. Very, very slowly, add the 1 1/4 cups of sugar while continuing to whip. Add the vanilla. Remove from the machine and fold in the sugar-flour mixture a 1/4-cup at a time. Pour into an ungreased angel food cake pan. Cut through the batter with a knife to remove any air bubbles. Bake at 375 degrees for about 45 minutes, or until the cake is golden and the cake springs back when touched. Turn the cake upside-down and let cool completely, about two hours. Cut the cake from the pan.