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
There’s a recipe on line for keto Yorkshire pudding.
Liz offered to teach me violin this week...
I just don’t have that much stamina...
Sounds good.
Well I haven’t tried it myself, but I was told you mix some baking soda and olive oil into a paste and smear it over the sticky residue and let it sit for a while it’ll be easy to scrub off! Might be worth a try!
not you Liz
I KNOW its not me......I dont play the violin.
Yorkshire pudding is great!
What makes tortillas and beans good ? its the damn fat
I struggle LOL
No it was another gal, I hardly know you.
It is! It is a sacrifice, though, as it takes just about all day to make. ;o)
I bring that plus my beef tenderloin and it counts as my Christmas gift to my family.
A mix of either olive or vegetable oil, with a bit of baking soda (make into a thin paste). Rub on/all over label, let sit for about 10 mins (while you’re unloading dishwasher :), then it should rub right off.
everything is canned here except that Gol dang yodel
I made this for an easy dessert and everyone really liked it. It’s another posset recipe:
https://www.greatbritishchefs.com/recipes/lemon-posset-recipe-ginger-snaps-earl-grey-prunes
I think this is the recipe I like the best for popovers. They are huge, light and airy. I get asked to make them every Christmas.
https://www.foodandwine.com/recipes/pats-popovers
I made this the other day and my husband just loved it and says it is better than “real” lasagna. I used a package of my frozen homemade garden tomato sauce. I also added a bit of red wine to the sauce. I still have fresh herbs, even though the weather is getting really cold here.
https://www.skinnytaste.com/spaghetti-squash-sausage-lasagna-boats/print/
I use the I Hate to Cook Book recipe - Peg Bracken’s classic. It’s just 4 ingredients - flour, eggs, milk & salt. The same as pancakes. I use beef drippings if I have them - so many roasts are so lean it is a problem getting that fat.
I have discovered a new “ingredient” in my new home in my new state. It’s chicken pulley bones which are sold at a very good butcher in my neighborhood. Pulley bone refers to the wish bone and it is a cut across the breast horizontally rather than split vertically down the middle. People swear it is the most tender part of the chicken and it is used in fried chicken around here. I’m sure southerners here know about this particular cut by I was fascinated by it and plan to cook some up soon.
My grandpa had a grilling pit in an old shed in south Chicago. He did a pig and a lamb for Christmas and Easter (orthodox calendar). I remember giant platters full of both sliced meats, it was hard to choose but I always went for the lamb. My Dad taught me decades ago how to make an X in the meat and shove a whole garlic clove inside - all over the leg. I still do that and rub a little oil over the leg, spice with salt, pepper and usually Monterey steak seasoning.
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