Posted on 12/01/2018 3:04:20 PM PST by Jamestown1630
We will be away this Christmas and probably won’t be cooking a big holiday meal. But one thing I’ve always wanted to try is a crown roast of pork – just because it’s so beautiful.
Especially this time of year, you can often purchase a crown roast that is already boned, trimmed, frenched and tied. Depending on where you are, you may have to order well ahead, and will certainly pay a pretty penny, but it will save you a lot of work – and this is definitely a Very Special Occasion or Holiday dish.
Here from Taste of Home is a recipe with Apricot/Apple stuffing:
https://www.tasteofhome.com/recipes/pork-crown-roast-with-apricot-apple-stuffing/
If you want to buy two rib halves of pork loin and do-it-all-yourself, Jimmy Kerstein, author of ‘The Butchers Guide: An Insiders View’, has an excellent video (all of his videos are very succinct and informative):
https://www.youtube.com/watch?v=z_rXxawB6Og
(Those pretty little paper decorations on the bone ends are called 'chop frills' and are easy to find on the Web.)
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I don’t know if this is new, but I just discovered it a few months ago – Rice a Roni has a Cilantro/Lime flavored rice now, and it really is very good for a prepared, boxed item like this. If you have spent a lot of time and effort on a great Mexican or other dish and need a quick and unusual starch to go with it, you might appreciate this.
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Chef John of Food Wishes has an interesting little ‘pudding’ dish that would make a nice lighter dessert for a fancy meal, and sounds and looks very Holiday: Lemon Gingersnap Posset:
https://www.youtube.com/watch?v=_933Sthfx5c
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Finally, one of my favorite holiday things is in the stores now - the Kraft Roka Blue Cheese Spread, which comes in a little jar that you can use as a juice glass later. We only seem to see this in our local stores from Thanksgiving through Christmas, and it's displayed on special stands in the dairy department (not refrigerated). They also make other versions, including an Old English one. This year there's a little flyer with coupon and recipes on the display.
-JT
Water: perhaps the most essential but weirdest and most contrary natural chemical substance on Earth...
I made that White Chocolate Pumpkin Cream Pie for Thanksgiving and it was a hit! Thanks again, Liz.
As requested, I’m making a whole beef tenderloin as well as that Triple Chocolate Mousse Cake again for Christmas.
I just looked up a recipe to make Feta Cheese. Doesn't sound too tricky.
My husband likes feta, but can’t stand blue cheese - go figure ;-)
Have you tried “Goo-gone”? Works pretty well but you have to give it time to loosen the glue on some things.
Doing ostrich and frog legs for lunch. Steak for dinner.
Grew up on lamb. My Grandpops had a grilling pit in his garage. Garlic oil basted lamb non-stop. I’ve never made it cuz there was no way I could make it as well as my Grandpa.
I have memories of being in second grade and a neighbor cutting the head off a turkey. That thing STILL ran around the yard with no head! Freaked us kids out.
I have that. I’ll give it a try. I’ve also heard that some dishwashing or other household cleaning items have a composition that makes things just slip off after soaking, but I don’t recall just which ones.
Sounds like Scotland. Sheep everywhere but never saw it on a menu??
Yeah it is a freaky thing!!
And I think now in NYC my grandfather could get arrested!
In fact he WAS arrested but for different reasons but he was a gangster and seemed to never do time.
That’s back when the mafia still had a lot of power in the precincts and borough halls.
I can attest the mafia is not finished, but it will never be what it was.
As an American of Italian descent, I say good.
Cheese is like a basketball team to them. They’re sooooo....
We have about that many, as well. My nephew and his wife host the family holiday dinners and they get a ham and I bring a whole beef tenderloin. I try to get it on sale already peeled and lucked out last year with one for around $10 pound. It was about 8 or 9 lbs. I dry-brined it the day before and then roasted it quick. We served it room temp, sliced thin with a great Rochefort/garlic sauce. Along with many other side dishes, it was plenty for everyone. So tender and flavorful. It’s my Christmas “present” to my family. Just an idea.
We are our part Jewish. Latkes are a Christmas holiday staple.
Glad to hear it......its a great recipe.
Making that exquisite White Chocolate Pumpkin Cream Pie now ranks you among the cooking greats.
The Triple Chocolate Mousse Cake will send your guests into chocolate heaven.
I made that mousse cake last year and it got vaporized! They were fighting over who could take leftovers. :o)
I was told (lovingly, of course) that it will be a mandatory dessert from me from now on.
So decadent of a dessert.....chocolate times three.....sheer heaven.
Crispy Belgian Waffles with Nougatine Cognac Butter
METHOD Warm/melt/on low 2 c whole milk, stick sweet butter in 8 pieces. Cool to lukewarm (100°F)
then stir in tbl sugar, 2 lge egg yolks, 1/2 tsp vanilla. Mix smooth then add combined 3 c flour, 1/2 tsp
salt, tsp instant yeast; rubber spatula smooth.
FINAL Fold in 2 egg whites in soft peaks. Cover/set 30 min. Depending on size fill heated
deep waffle iron w/ 1 ½ c batter. Bake crusty and golden. Keep warm 250 deg oven. Cook rest.
SERVE warm w/ dab of Nougatine Cognac Butter, warm maple syrup.
COGNAC BUTTER Blend w/ stiff rubber spatula smooth/creamy 2/3 c Hazelnut Praline,
6 Tb sweet butter, tea cognac, brandy (or vanilla), 2 tea maple syrup. Keeps friged 8-10 days.
My husband loves pork steaks. They have lots of fat, and great flavor. Sometimes I roast them with vegetables, and sometimes I fry them. They’re kind of like chicken thighs -— no matter how long you cook them, they’re still juicy and tender. (And they DO require long cooking). We much prefer them to regular pork chops, of which most are too lean, and dry.
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