> Siobhan Perricone
>
>I've finally actually gotten back. I'm still only getting a 28,000 dial up
>connection, but it's much better than not having any access at all.
>
>We're supposed to do our grocery shopping tomorrow night and I *still*
>haven't figured out what to make for our christmas dinner. I like doing
>something new each year, something we wouldn't normally have during the
>course of the year.
>
>So I guess I'm looking for suggestions for festive, interesting, and not
>too rich or spicy. Fish is totally off the menu (he doesn't like fish,
>that's not what got him sick). In the past we've done beef wellington,
>standing rib roast, rack of lamb, venison tidbits in an interesting cherry
>sauce, tamales, oooo just a wide variety of things.
>
>Anyone have any last minute ideas (I loved the cooking from old recipes
>thread and next year, definately gonna do a medieval menu for the
>holidays)? I've not been really able to read the newsgroup for the last few
>weeks so I'm sure the ideas have been flowing. I will poke around on google
>but if anyone feels up to answering, I'd appreciate your thoughts.
CROWN ROAST OF PORK WITH APPLE STUFFING
Active time: 1 hr Start to finish: 3 1/2 hr
For stuffing
6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick
wedges
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
For roast
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 lb sliced bacon
For pan sauce
1 1/2 cups water
1/4 cup red-currant or apple jelly
Make stuffing:
Preheat oven to 350°F.
Spread bread squares in 1 layer in a shallow baking pan and bake in middle of
oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast)
and cool bread.
Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat,
stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar,
salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook,
covered, stirring, until apples are tender, about 15 minutes. Stir in bread
squares, parsley, and chives.
Make roast:
Set oven rack in lower third of oven. Sprinkle roast inside and out with salt
and pepper and put in a large flameproof roasting pan. Mound stuffing in
cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat
below bones with overlapping bacon strips, securing them with wooden
toothpicks. 3Roast pork in middle of oven, covering stuffing loosely with foil
after 30 minutes, until an instant-read thermometer registers 155°F when
inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4
hours total.
Transfer roast to a carving board and let stand, loosely covered with foil, 15
to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly
pink.)
Make pan sauce:
Skim fat from pan drippings. Straddle pan across 2 burners and add water, then
deglaze pan by boiling over high heat, stirring and scraping up brown bits.
Pour through a fine sieve into a saucepan, discarding solids.
Add jelly and any juices accumulated on carving board, then simmer sauce,
whisking occasionally and skimming any fat that rises, until jelly is melted,
about 4 minutes. Season with salt and pepper.
Remove all foil from roast and carve into chops by cutting between ribs.
Makes 8 to 10 servings.
Gourmet
October 2001
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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