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
Now that looks delicious thanks. Swiping the pic. Funny how doing things the “old country” way with cheap cuts of meat is so trendy. Probably a high profit margin on that dish is they are making their own capicola.
Did you ever try replacing the water with cold vodka? America’s Test Kitchen or Alton Brown or somebody whose recipes are good states that your pie crust will be lovely and flaky ceteris paribus (cutting in fat rather than overmixing, etc.). I was going to try it once but I drank the little bottle of vodka. Rats!
Yes, I’ve tried it. To be honest, I find the crust with ice water works well for me and why use expensive vodka when free water will do? My crust SEEMS flaky and all that, anyway...
P.S. Your recipe is Peg Bracken’s. Her recipe is half as much shortening as flour, salt to taste, half as much iced water as shortening. You can add flour during the rolling process and handle it as much as you like and it still comes out tender. Maybe not as flaky as the 1960’s Crisco recipe, but incredibly easy. If you get a hole in it, you can patch and reroll. I roll it out on a flexible cutting board covered with plastic wrap, a wet paper towel underneath the board to prevent sliding. You put a pie baking dish on top of it and flip it over. Ridiculously easy. I don’t know of anyone who eats pie for the crust. We want pie filling and we want it now!
Merry Christmas and Happy, Healthy and Prosperous New Year to you and yours!
I understand. Why mess with perfection?
Some interesting tips there!
I used to make it half Crisco, half butter but I didn’t sense any difference in flakiness so I dropped the Crisco and go more for flavor over flaky. I’m flaky enough!
Circle the plate with thin slices, add some arugula, onion rings, and
pipe on dots of mascarpone....or maybe add little balls of fresh mozzarella.
Yes mozzarella would be good, very thin slices would suite me.
Thank you, Miss M. I hope that you and the Mister enjoy a very happy first Christmas in your new home.
Thanks, again!
Me, too! I almost always have all four ingredients on hand and it’s so easy to schlep it all together using just butter.
LOL! Excellent!
CHRISTMAS, has come and gone.
This year Santa placed under the tree a Ninja Foodie. You tube videos have been seen for several recipes (just several)
However searching for more. If you’ve any you feel like sharing, please do so.
Still a scaredy cat when it comes to pressure cooking but have longed for the cooker to make something like KFC fried chicken original recipe. The coating is softer, not crispy hard. I swear in the local stores here you order original or crispy: They’ll give you crispy. No distinction whatsoever
Buffalo Wings: we’ve used this to try Walmart’s Bourbon Buffalo Wings and their Chicken Wing Dings.
Another on line recipe shows a chicken pot pie, a roasted chicken, and orange chicken (Panda Express)
All contributions considered: Entree, stews and soups, pasta/rice, appetizers, desserts.
TIA
I’m not familiar with the ‘Foodi’. Let us know how it goes. If it really does crisp things up, that would be wonderful. Our only disappointment in the Instant Pot has been “roasting” a chicken - the skin comes out soft and never crispy.
We’ve had the Instant Pot for a little over a year, and it’s really great for many things, and an enormous time-saver when you want something fast and well-done on a weeknight.
Again, let us know how your experiments turn out!
Having been envious of those who owned Instant Pots and Hot Air Food Fryers, when the Foodi was released and SO MANY you tubers seen using this device in preparing their recipes; naturally, it appeared to be an ideal solution. Being fearful of using pressure cooking seems to be the brick wall. There are so many settings and buttons on R2D2, it seems very intimidating to a beginner such as I.
Suppose the necessity rears itself to purchase a Foodie cookbook and begin from there...just to avoid serving dinner to the neighborhood. Ingredients and measurements are the easy parts. The challenge comes with all the options one finds on the Foodi in how to prepare them. :)
BTW - whether fast pot or slow cooker, the pale outcome of the product has always been a turn off. Never looking quite done, the taste is not the one we’ve come to expect.
Definitely our go to for Chili Sauce. Any other is found to be sorely lacking. Heinz, a bit of horseradish, stir and serve with boiled shrimp. The only way to fly :-)
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