Cooking Tip of the Day: March 2013

Recipe: Easter Krispie Treats

A great last minute recipe to make with kids .... they see you in the kitchen and want to help.. and there isn't anything a kid can really help with... let them make some Easter Krispie Treats with a older brother or sister.. or even a grandparent... a few minutes on the stove .... and they're out of the way and happy they helped.

TIPS

You can use marshmallows.. but I prefer using the Marshmallow fluff in the jar.. it always melts smooth and it's really quick too.

If you do use marshmallows... make sure they're fresh.. older ones melt horribly.

Don't use diet, reduced calorie or tub margarine.

Use whatever color you want for the food coloring... I used yellow.

If you run into the problem I have sometimes... they just don't set up as tight as you would like... even though you have pressed them into the pan.. pop the pan into the fridge for a bit... that does the trick for me... the longer you keep them in the fridge.. the stiffer they get... I've had to use a sturdy knife to cut them.. but they eat up just fine!

Don't do as I did... I added the M&M's into the mixture then put them into the pan... nice idea.. but it had problems when cutting.. I ended up cutting through some of the candy ... and some fell out making lopsided "squares".... instead.. I recommend you put them on top and push them in.. keeping in mind where you will be cutting them so you don't cut through them....

If you don't have candy in the house... (doubtful on Easter)... but if you don't want to use it.. use sprinkles... those can be mixed into the Krispie Marshmallow mixture... just allow it to cool slightly if you're using chocolate sprinkles.. otherwise they will melt.

Have a Happy Easter!

Recipe: Easter Krispie Treats

All you need:

3 tablespoons butter or margarine

1 jar (7 oz size) marshmallow fluff

1 pkg. (10 oz size about 40) marshmallows

4 cups mini marshmallows

6 cups Kellogg's Rice Krispies cereal

Food coloring

All you need to do:

Melt the butter or margarine in a large pot over low heat. Add marshmallows OR marshmallow fluff and stir until the marshmallows have completely melted. Remove from the heat.

Add drops of food coloring and stir well until no streaks remain and the color is the shade you want.

Stir in the Rice Krispies. Allow to cool slightly... then add sprinkles if using.

Spray a 9 x 13 baking pan with cooking oil spray. Pour the Rice Krispie mixture into the prepared pan and press evenly into the pan using a piece of waxed paper or a spatula.

If you are using the colored M&Ms... press them into the top...*See TIPS.

Allow to cool. Cut into 2 inch squares.

Store in an airtight container for up to 2 days (if they last that long!).

Baked Ham Guide

Baked Ham... a tradition for holiday meals and large family get togethers... and with Easter this coming weekend I thought it would be a good idea to post some links to some previous posts.

Here are links to my posts about Baked Ham.... The Buying Guide, Baking and Roasting Tips and some Glaze Recipes...

I hope you find them helpful.

A Guide to Buying Ham

Roasting and Baking Tips for Baked Ham

Baked Ham with Rum and Coke Glaze

Jack Daniels Glazed Ham

15 Fabulous Sides for a Holiday Meal

Looking for stress-free and easy sides that will not only look and taste great... they will impress your guests?

Look no further... I have great recipes for you to consider adding to your menu.... many can be prepared ahead... so it let's you get out of the kitchen and so you can spend time with family and friends.

Duchess Potatoes - so elegant and easy... and can be made ahead and frozen

Scalloped Potatoes - a perfect side to just about any meat

Broccoli Cheese Mashtini - This makes a great presentation... mashed potatoes and broccoli with a little cheese sauce...and is so easy to put together

Sweet Potato Mashtini - another great presentation... make the mashed sweet potatoes ahead and assemble it before serving... what could be easier?

Crockpot Au Gratin Potatoes - using a crockpot is a great way to free up much needed oven space... set this up and let the crock pot do all the work

Mashed Sweet Potatoes - perfect with ham or pork

Creamy Mashed Potatoes - a classic that's always a hit

Green Bean Casserole - easy and delicious... a true classic holiday side

Southern Corn Pudding- a wonderful sweet corn flavor makes this dish a hit

Fresh Asparagus - click the link for tips on cooking asparagus and a how-to on a variety of cooking methods

Slightly Sweet Parslied Carrots - delicious and easy

Creamed Onions Mornay - pearl onions in a creamy Mornay sauce

Sweet and Sour Red Cabbage - a great side to many German dishes... and surprisingly easy to make

Southern Buttermilk Biscuits - a list wouldn't be complete without biscuits

Recipe: Chocolate Eclair in a Jar

Chocolate Eclair in a Jar........ OMG these are good! Close your eyes and you think you're eating a chocolate eclair... I swear!

I love desserts in a jar... I have so many to post.. too little time to write... so I thought I'd better get moving... after all... I need to share these with you... they are absolutely wonderful.

I love the fact I can stack them in the fridge and dessert doesn't take over my fridge.

TIPS

The first and most important tip.... unfortunately... you must.. I repeat must.... let them set in the fridge overnight... the graham crackers need time to absorb the moisture from the pudding and soften... because once they soften.. something miraculous happens.. they begin to taste like pastry...

I break apart the graham crackers for the bottom.. but for the top.. I just break off the tiny corner tips of the graham cracker and slip it on top of the pudding.. so it's flat...the ganache lays nicer on top when you do it that way.

I tried them with vanilla pudding.. and French vanilla pudding.. and I must tell you... French vanilla takes it to a whole new level...

I use non-fat milk to make the pudding... just a habit.. and a calorie and fat saving.. which is always a good thing!

To make the faux pastry cream.. you can use my originalrecipe for it.. or ... you can use light Cool Whip with the pudding... for this recipe I'd recommend you use the light Cool Whip.. it works perfectly fine for this and .. again.. there's a calorie and fat saving... so why not?

Don't fill the jar too much.. you don't want the top touching the lid... otherwise when you take the lid off the ganache is on the lid .. not the eclair... been there done that!

In order to get that chocolate ganache... simply use canned frosting... and put some in a small bowl and nuke it in the microwave for about 20 seconds... stir and continue microwaving until it has melted and is runny... that's it! ... I only melt what I need... and store the rest of the frosting in the fridge until I need more.

I set the grahams and pudding in the jar... put the lid on them and let them set overnight.. I do the ganache after the graham has softened... it's quick and easy.... then I replace the lid and pop them in the fridge.... and they are done!.... ready to serve as soon as the ganache cools and thickens.

I melt the chocolate frosting 2 tablespoons at a time.. so I don't waste any... use what I need... and make more as I need it.

Yes... I replaced the lid as soon as I put the runny ganache on them.. it wasn't all that hot.. and I didn't get any condensation on the inside of the lid.

Make as few or as many as you like... this recipe will 6 desserts.

This is yummmmmmmmmy!

Recipe: Chocolate Eclair in a Jar

All you need:

6 clean wide mouth jars with a lid

1 pkg. (3.4 oz) JELL-O Instant French Vanilla Pudding

1 1/2 cups fat free (skim) milk

1 cup light Cool Whip

Can Milk Chocolate Frosting

Graham Crackers

All you need to do:

Break a graham cracker squares into pieces.... I used about a square and a half for the bottom of each jar.

I mixed the milk and the pudding mix... beat it for 2 minutes.. let it set in the bowl for 5 minutes until thickened.

Spoon the pudding into the jars... the pudding should divide pretty evenly between the 6 jars...

Break off the corners of a graham cracker square... and gently push it into the jar... to it is on top of the pudding... making sure it stays dry on top... place the lid on the jar and refrigerate overnight.

Melt a small amount of canned frosting in a microwavable bowl and microwave until melted and runny *See TIPS

Put about a coffee teaspoon or two on top of the grahm in each jar.. replace the lid and refrigerate until ready to serve.

Recipe: Southern Buttermilk Biscuits

Southern Buttermilk Biscuits... a Southern staple with so many meals... buttery and light...

After being in the South for a few years I thought I would venture into "the pride of the South" territory.... biscuits. I admit my first try at them was okay not stellar. What some cooks make look easy ... clearly was not. So much like pie crust and some other bake goods.. it took a couple of tries to get it right.

Wait!... don't leave... no... I have the perfect method.. for the perfect Southern Buttermilk Biscuit... truly.. and not a lot of work.. in fact, it's easy!..... and you won't have to try a few times like I did... because i will tell you exactly how to make them.

TIPS

This recipe uses a food processor.... you can make it without one... but admittedly it's harder... just like pie crust... you don't want to over-work the dough... and a food processor is a great help in that.

If are making them without a food processor... use a pastry cutter to cut in the butter.

Make sure your butter is very cold... take it out of the fridge when you need it and not before....

Kosher salt is listed, that's what I use, but you can substitute regular table salt.

Yes, that's a tablespoon of baking powder... not a typo.

Cut the butter into little cubes... cut it into tablespoons and cut each tablespoons in quarters... then pop it back in the fridge in a small bowl to chill again.

Don't roll your biscuits... pat the dough out.... flipping it over a few times on the generously floured board... and pat gently.

The buttermilk quantity is approximate... if your dough is dry after adding it.. then add a bit more... I used the exact amount listed.

After adding the buttermilk... mix until just combined. The dough will be extremely sticky... in fact.. use a spoon or knife to scrape the bowl when dumping the dough onto the floured board.

Use a biscuit cutter to cut the rounds.... then ball up the scraps and pat again and cut more biscuits.

If you like soft sides... lay the biscuits touching on a the cookie sheet... if you like crusty sides put them an inch apart. The biscuits that are touching tend to rise a bit higher.

Make sure you don't over-bake them.

Make Ahead Tip

You can make these biscuits (unbaked) ahead and freeze them. Place them on a cookie sheet and freeze them then place them in an airtight bag for up to a month. To use them, place them frozen (no need to thaw them) and bake in a preheated oven at 450 degrees F. for 18-20 minutes (tops should be a light golden brown).

We lightly brush melted butter on the tops just before serving.. that's totally optional.

The recipe yields 10 biscuits.

Try it ... there is no mystery to it and it's easier than you think!

Recipe: Southern Buttermilk Biscuits

All you need:

2 cups flour plus more for the board

1/2 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon kosher salt

6 tablespoons unsalted COLD butter, cut into little cubes

About 1 cup buttermilk (See TIPS)

Melted butter (optional)

All you need to do:

Preheat the oven to 450 degrees F.

Combine the dry ingredients into a food processor bowl, pulse a few times.

Drop the butter into the processor bowl (spread them out all over). Pulse a few times until it looks like coarse meal....

Add the buttermilk and pulse a few times until just combined... it will be very sticky.

Turn the dough out on a generously floured board... gently pat it out and flip and fold it a few times... the first "pat out" should be to about 1 1/2 inches thick... the final pat should be about 1 inch thick.

Cut into rounds with a biscuit cutter... and place on a non-stick cookie sheet. *See TIPS

Bake at 450 degrees F for 10-12 minutes (the tops should be a light golden brown.

Optional: Brush with the tops lightly with melted butter.

Easter Place Setting and Table Ideas

Fabulous ideas are not always expensive .... the idea above comes from Better Homes and Gardens... the colorful take-out containers are readily available at craft stores and discount stores... just place a jar inside and fill with flowers...

I love to make a table festive and fun… and I’m always looking for great ideas …

These adorable bunnies and chicks make a really cute place setting or finger puppets that kids will love….. They’re easy to make with a kit you can get at Paper Source.

Need something more adult looking for your table? ... How about this wonderful idea..

This idea comes from the folks at Southern Living. They have easy step by step instructions to make these beautiful eggs. You should be able to find nests at your local craft supply stores.

Recipe: Blueberries and Cream Cake

Spring is in the air! ...okay ... so maybe we wish Spring is were in the air... this winter just will not end in most parts of the country... but there's no reason why you can't pretend... after all... it is officially spring.

This cake is perfect for a spring pick me up..... It's not quite a cheesecake... not quite a creamy cake.. it's in-between... I thought I'd give it a try.. and we decided it was definitely a do-over aka we'll do it again.. and again.

It is ... what I would call a "slight cheesecake" only 1 package of cream cheese.... and plenty of sour cream... a really nice combination.

This recipe is adapted from a recipe from King Arthur Flour.

TIPS

First I must tell you... the recipe clearly says to cool or refrigerate until ready to serve. So... we took the emphasis on the word or and ran with it... so we waited until it "cooled"... barely... basically we waited until it wouldn't burn our tonsils.... it was ... honestly not ready.... it was a bit soupy... definitely creamy... and DEFINITELY delicious!

So... why am I telling you this?.... follow the instructions... in fact.. I would say... let it cool completely.. AND refrigerate it.. it's best at that time.... it does firm up nicely after refrigeration.

The original recipe used 1 quart of mixed berries... for various reasons... among them availability... I used only blueberries.

The original directions puts all of the berries on the crust and then just pours the filling batter over them... I reserved some for the top... either way.. I think it's delicious...

I highly recommend using a cake board... a cardboard that pops into the springform pan ... so when the cake is done... you can slide it off the metal bottom of the springform pan. They come wax coated or plain... either will work... except if you get the one without the waxing finish.. you will need to cut a piece of parchment paper to fit over it.. so the grease from the crust doesn't soak into the cardboard and make a mess of it.

You don't grease the cardboard or the parchment paper.. just grease the sides of the pan. I used a small amount of Crisco.

Just an FYI side note.. I have the ones without the wax... and I cut the parchment paper... next time I need to replenish my stock.. I will be getting the waxed ones.. it will save a little time when baking.

The original listed butter for the crust.. but didn't specify softened or melted... so I melted it... it didn't end up stiff like the recipe talks about.. so my guess is that it was supposed to be softened.... with that said... it worked fine using melted butter and I had no trouble spreading it in my pan.. so I will stick with using melted butter.

I always beat the cream cheese and the sugar together until it's really creamy.. then start adding the wet ingredients (egg, sour cream etc) .... that way you don't get little lumps of cream cheese that take forever to beat out.

For tips to soften the cream cheese quickly... see my post.

I know the ingredients look like it has a lot of vanilla.. it does... but the resulting flavor is not overwhelmingly vanilla.. so my advice... resist cutting it back...

I wet knife cuts this best.

My baking time took exactly an hour.

This was very quick to put together and very very tasty indeed... I hope you try it!

Recipe: Blueberries and Cream Cake

All you need:

For the crust:

1 1/2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2 teaspoons vanilla

1 stick (8 tablespoons) butter, melted

For the filling:

1 quart blueberries

1 pkg. (8 oz) cream cheese, softened

1/2 cup sugar

2 cups (16 oz) sour cream

1 egg

2 teaspoons vanilla

All you have to do:

Preheat the oven to 350 degrees F.

Prepare a 10 inch springform pan... lightly grease it or use a cake board and lightly grease only the sides (see TIPS).

To make the crust:

In a mixing bowl, use a wire whisk to combine the flour, sugar, baking powder and salt. In a small bowl, lightly beat the egg and vanilla. Add the egg mixture and melted butter to the dry ingredients and beat on low until well combined. Spread it in the bottom of the prepared springform pan. Spread the blueberries over the crust.

Optional: Reserve some blueberries for the top.

To make the filling:

Beat the cream cheese and the sugar until very smooth. Add egg and continue beating until well incorporated. Add the vanilla and continue beating. Add the sour cream and mix well.

Pour the filling over the blueberries in the pan. If you reserved any berries for the top.. sprinkle them on top.

Bake at 350 degrees F for 1 hour or until the edges are lightly browned. Remove cake from the oven and cool completely in the pan. Refrigerate until serving (see TIPS).

Recipe: Crock Pot Moroccan Sweet Potato and Beef Stew

Looking for another beef stew recipe? Need a quick and healthy recipe? Well ... I have a delicious one for you. Moroccan Sweet Potato and Beef Stew with a hint of heat and spice... is a perfect alternative to the hum drum beef stew.

No oil is necessary... no browning of the meat before putting it in the crock pot... nope... just pop in the ingredients.. turn it to low... and 8 hours later... you have a meal.

Making it in a crock pot makes it so easy... it takes literally minutes to put together... and no work whatsoever... you don't even need to stir it... just lift the lid and serve it.

This recipe is all over... so it was difficult to know it's origin.. it seems it is a Moroccan staple much like our beef stew recipes here in the US. I looked over all the recipes and kept mine simple... I'm glad I did.. it was delicious...

TIPS

When you look over the ingredient list.... and see cinnamon.. don't be tempted to leave it out.. it adds a perfect balance to the other ingredients... it doesn't end up being the dominant flavor.. in fact.. really none of the spices end up the star... this truly is a blend of flavors.

I was tempted... big time... to add 2 cans of diced tomatoes instead of one.... I just didn't think there would be enough for the entire pot.... but I resisted... when the stew was finished cooking.. it was perfect... so my advice.. stick to the recipe.

I blended the spices and flour in a bowl before putting them in the crock pot.. the best way to do that is using a wire whisk.. it evenly distributes them.

I use lean stew meat... the crock pot slow cooking makes it extremely tender.. no need for the additional fat in fatty cuts of meat.

As I mentioned in the beginning.. no browning of the meat is necessary...

I used golden raisins.... originally I used a 1/4 cup of raisins.. but they get kind of lost in the stew... so I upped the quantity....

The recipe calls for one can of diced tomatoes with onion and garlic. As luck would have it my local store didn't have that variety... so I used a can of Hunts Fire Roasted Garlic Diced Tomatoes. I added 1 teaspoon of onion powder to compensate for the change.

The quantity of spices seems like a lot... especially the cayenne... but the long slow cooking dulls the heat.... these quantities listed produced a tiny zip... no more than you would get from a taco or mild chili... so be not afraid!

The salt is listed in a range... some people like salt... some don't... I actually added a little more than 1/2 a teaspoon and it seemed right for us.. but I don't usually add a lot of salt to my cooking... I wouldn't recommend leaving it totally out... but using the amount listed definitely does NOT make a salty dish.

You can serve this as is... or with rice or couscous.

I hope you try this wonderful stew!

Recipe: Crock Pot Moroccan Sweet Potato and Beef Stew

All you need:

About 2 1/2 pounds lean beef stew meat

2 sweet potatoes, peeled and cut into small chunks

1 can diced tomatoes with onion and garlic *See TIPS

1/2 cup golden raisins

2 teaspoons cinnamon

1 teaspoon cumin

1/2 - 1 teaspoon salt

1/2 teaspoon cayenne (ground red pepper)

3 tablespoons flour

Cooked rice for serving (optional)

All you need to do:

In a small bowl, mix the cinnamon, cumin, salt, cayenne and flour. Mix with a wire whisk until completely blended.

Place meat, sweet potatoes and raisins in the pot and then dump the spice mixture into the crock pot.

Toss to evenly coat everything with the spice mixture. Add the canned tomatoes and give it a quick stir.

Cover and set the crock pot on low for 8 hours. Stir before serving.

Optional: Serve over rice.

Recipe: Skinny Broccoli and Mushroom Fettuccini Alfredo

This quick and easy meal comes together in under 30 minutes...perfect for a weeknight!

How is this skinny? Make a light Alfredo Sauce! Don't sauté the broccoli and the mushrooms... microwave them... you won't miss the fat ... trust me!

This recipe was adapted from Cooking Light.

TIPS

Use whatever pasta you prefer.. it really doesn't have to be fettuccini.

Feel free to add more mushrooms and/or broccoli...

I didn't add water to the dish that I microwaved the broccoli and mushrooms in.. the water that comes out of the mushrooms during cooking is more than enough moisture.

This made 6 servings.

Recipe: Skinny Broccoli and Mushroom Fettuccini Alfredo

All you need:

Fettuccini, cooked according to package directions

1 tablespoon low fat margarine

1 tablespoon flour

1 cup fat free milk

1 1/3 cups 1% low-fat cream cheese

1 ¼ cups grated fresh Parmesan cheese

½ teaspoon salt

Freshly ground black pepper to taste

1/2 bag (12.6 oz bag) BirdsEye frozen broccoli florets

1 pkg. (8 oz.) fresh mushrooms, sliced

All you need to do:

Cook fettuccini according to package directions. Drain.

Place the broccoli and mushrooms in a microwaveable dish, cover and microwave on high until tender.

In the same pot you cooked the fettuccini in, melt the margarine.

Stir in the flour.

Gradually add the milk, stirring constantly with a whisk.

Cook until thickened, about 5-6 minutes.

Add 1 cup Parmesan, cream cheese and salt, stirring constantly with a whisk until cheese melt.

Add the pasta and cooked mushrooms and broccoli and toss. Sprinkle with the remaining ½ cup Parmesan cheese.

Recipe: Bangers and Mash

Bangers and Mash is a well known English meal.... but few people realize that it's a traditional meal for the Irish and the Germans. Bangers are sausages... and the kind of sausage you make depends on what you like... it can be breakfast sausage.. or bratwurst... in my case.. we used "beer brats"... the white and mild variety... similar to the "weisswursts" my mother cooked.

How to cook them?.. well.. as many kinds of sausages there are.. there are probably as many ways to cook them. You can just brown them and cook them until fully cooked, or grill them.. or the way I'm posting today.

The recipe in today's post is a version of one I saw that was by someone growing up in Ireland who's family ate it regularly.

It caught my eye because it was almost identical to the one my Mother made. The only addition to the recipe that was different was the red wine. I was intrigued so I made it like my Mother... only I added some red wine.. not nearly the amount that this Irish fellow did... just a little to try it.. and I loved it!

TIPS

As I mentioned.. you can use any sausage you want.. however.. I would not recommend breakfast sausage for this recipe.

I highly recommend the beer brats or, if you can find them at a German butcher, weisswursts.

Weisswurst literally means white sausage. It's made from veal and some mild spices.

I used Campbell's Beef Consomme ... it has a stronger beef flavor than beef broth and it's concentrated. You can substitute beef broth or bouillon cubes if you must.. but it is best to use the Beef Consomme.

I don't measure the water exactly.. I simply fill one of the soup cans half full and add that... if you aren't using the canned consomme, don't dilute the beef broth.. just use it as is.

I used a cabernet sauvignon.. nothing expensive... Yellow Tail is a good brand.

This "gravy" is not really gravy.. it really is soup... it's very thin... you can thicken in by taking a tablespoon of flour and adding some of the liquid from the skillet and mixing it until you have a smooth very thick mixture.. add it back to the main skillet and thicken it... use more flour if it's still not thick enough... cornstarch is also another option if you prefer not to use flour.

Figure 2 sausages per person. I made this with 6 sausages.

We had it with some leftover cabbage from the St. Patrick's Day Dinner... add a dark beer to go with it... and serve this with mashed potatoes... yumm!

Recipe: Bangers and Mash

All you need:

Sausages

2 tablespoons butter

1 large onion, halved then sliced

2 cans Campbell's Beef Consomme

1/2 can (about 5 oz.) water

1/2 cup dry red wine

Mashed potatoes

All you need to do:

In a large skillet, over medium high heat, lightly brown the sausages on all sides... remove to a plate.

Melt the butter in the skillet and add the onions. Cook until they are soft and lightly brown. Add the beef consomme, water and wine. Bring to a boil and cook until the liquid is reduced by half.

If you want a true gravy.. thicken it as I mentioned in the TIPS section of the post.

Lower the heat and return the sausages to the pan and simmer for about 5 minutes until the sausages are hot again.

Serve over mashed potatoes.

Recipe: Shamrock Rice Krispie Treats

Need a last minute idea for the kids on St. Patrick's Day? Look no further.. these adorable green shamrock treats will be a hit!

Make it a family affair..... a fun activity they can help with....

TIPS

If you don't have a shamrock cookie cutter... make regular krispie treats ..just use the food coloring and make 'em green.

I like to use marshmallow fluff instead of marshmallows... it melts so much faster and it's always smooth.

If you do use marshmallows... make sure they're fresh.. older ones melt horribly.

Don't use diet, reduced calorie or tub margarine.

Mix the green food coloring into the melted marshmallow mixture... add a few drops at a time to get to the color you want.

Make sure you spray the cookie cutter with cooking oil spray... it will make cutting them into shape easier.

Have fun!

Recipe: Shamrock Rice Krispie Treats

All you need:

3 tablespoons butter or margarine

1 jar (7 oz size) marshmallow fluff

1 pkg. (10 oz size about 40) marshmallows

4 cups mini marshmallows

6 cups Kellogg's Rice Krispies cereal

Green food coloring

All you need to do:

Melt the butter or margarine in a large pot over low heat. Add marshmallows OR marshmallow fluff and stir until the marshmallows have completely melted. Remove from the heat.

Add drops of green food coloring and stir well until no streaks remain and the color is the shade of green you want.

Stir in the Rice Krispies.

Spray a 9 x 13 baking pan with cooking oil spray. Pour the Rice Krispie mixture into the prepared pan and press evenly into the pan using a piece of waxed paper or a spatula. Allow to cool. Cut into shamrock shapes using a cookie cutter that has been sprayed with cooking oil or cut into 2 inch squares.

Store in an airtight container for up to 2 days (if they last that long!).

All About Crown Roast of Pork

Looking for more holiday meal ideas? Pork is a traditional meat for many holidays, Easter being the most popular. You see beautiful pictures of a Crown Roast of Pork in magazines, sometimes with those cute little paper chef hats on each bone (called paper frills) and think they’re complicated to make… but they aren’t. In fact, it is an excellent choice for both the experienced and the novice cook.

First stop… the Butcher

I know I’ve said this before… the butcher… a good one.. is your friend. I have had loads of help from my grocery stores' butchers. They’re eager to help and really have a wealth of information.

But… as with many experts who are passionate about their subject… a butcher going on about your choices can overwhelm you with information. The best advice I can give you… do a little reading before hand… so when you ask your butcher for help.. you’re not lost in all the information.

Ordering a Crown Roast

I highly recommend that you order it in advance. With the holiday still a couple of weeks away, stop by the butcher and ask how much advance notice you will need to give him to order a Crown Roast of Pork. While you’re there, ask him what size he recommends for the number of people you plan to serve. Then go home and do a little research, plan your menu and then order your meat.

I have gotten burned too often by either not ordering enough or way too much. In all fairness to the butcher, he doesn’t know what else I plan on serving and just what kind of meat eaters are among my guests. Take his recommendation and think about it before ordering. I’d recommend two chops per person as a generous serving.

So Just What is a Crown Roast of Pork?

A Crown Roast of Pork is made up of pork rib roast/ rack of pork. It’s formed by tying the rack into a circle with the ribs standing up. I have always had the butcher do it.

Before roasting … or it can also be barbecued… there is a bit of prep work that needs to be done. I have always had the butcher do this also. The roast needs to be … what is called… “Frenched”. What this means is … the meat needs to be cut away from the end of each rib so that part of each bone is exposed.

Cooking Methods

Okay so now you have your roast… let’s go over your cooking options. Roasting is by far your best choice. It is easy and pretty hassle free. It leaves you time to concentrate on other parts of your meal.

There are articles on how to barbecue one, but they are few and far between…. However.. if you are intent on barbecuing… here is an article to help you. I have never barbecued one and not sure I ever will, I like roasting mine.

The National Pork Board follows the guidance of the US Department of Agriculture recommendations, which say to cook roasts to an internal temperature of 145 degrees F., followed by a 3-10 minute rest time.

Roast in a shallow pan, uncovered, at 350 degrees F for 12 minutes a pound and be sure to check the internal temperature with a meat thermometer. Cover the ends of the bone with a strip of foil.

Brining

Brining is marinating meat in a salty liquid, usually water, and sometimes with other liquids, such as, in the case of pork, apple cider.

Many people brine their crown roasts before roasting, it makes the meat tender and does infuse flavor also. There are a number of popular recipes, one of the best is by Williams Sonoma.

Basting

There are a variety of basting sauces to use… typically the roast is seasoned and basted before and periodically during roasting.

Stuffing

Some recipes stuff the center and then cook the roast stuffed… some cook them separately and spoon the stuffing into the hollow just before serving. Both methods are good… it can just be personal choice which method to go with.

A word of caution, stuffing it and roasting it stuffed can be tricky… you don’t want the meat to be done and the stuffing not. Make sure you don’t overstuff it.

I recommend making them separately and spooning the stuffing in before serving or cooking them separately and spooning some of the stuffing in the center about 30 minutes before the roast is finished cooking, then returning it to the oven, this way everything is thoroughly cooked and the stuffing in the center has a little crust on top when it comes out of the oven.

As with the basting sauce, stuffings vary widely and are really personal choice. My Apple Cranberry Stuffing recipe was actually a recipe I found years ago and was for a Crown Roast of Pork…. I used it for Cornish Game Hens and have used it for turkey almost every Thanksgiving since.

How to Carve a Crown Roast

Insert a large carving fork in the side between two ribs to steady it. Using a large sharp carving knife, cut down each rib to cut each chop off.

Need Roasting Pans, Accessories, Recipe Ideas or Even Wine Pairings?

Check out Williams Sonoma, they have everything you may want to add to your kitchen supplies and they have wonderful recipe ideas and serving ideas. The wonderful main picture above is for their Brined Crown Roast of Pork.

I hope I took some of the mystery out making a Crown Roast of Pork and inspired you to try it. Pork is always a wonderful choice, easy to make and low in fat… after all … it is the other white meat.

Source: www.porkbeinspired.com

Photos:
Raw Crown Roast of Pork by Pork Be Inspired
Header picture by Williams Sonoma

How to Bake or Roast a Ham

So you've decided to make a ham for the holiday.... and you've read my post about Choosing the Perfect Ham... now for tips on baking and roasting the ham.... it really is easy... just a few things to remember...

I hope you have a wonderful holiday and that I helped ease the stress a bit!

Recipe: How to Bake or Roast a Ham

All you need to do:

Bake at a low oven temperature (325-350 degrees F) (recipes vary on the temperature)… If you’re following a recipe… follow your recipe as to oven temperature and time…otherwise… figure about 20 minutes a pound at 325 degrees F.

The ham is placed cut side down on a flat rack.

Do not overcook ham or it will become dry and tough. Fully cooked ham should be cooked to 140 degrees F. To ensure doneness, use a meat thermometer.

Some things to remember and a few tips...

Although a cured ham doesn’t need additional cooking, baking releases juices that accentuate the flavor while tenderizing the meat.

Some recipes create a “little sauna” by adding liquid to the bottom of the roasting pan (just below the rack with the meat on it) and loosely tenting foil over the meat. This prevents any chance of the meat drying out.

If the label on your ham says “cook before eating”, then cook until the internal temperature is 160 degrees F.

When placing a meat thermometer, insert it in the thickest part of the meat and be sure the thermometer is not touching a bone because this can give you a false reading.

Do not use sharp utensils that may pierce the ham when trying to turn it because piercing causes valuable juices to escape.

To add extra flavor, apply a glaze to the ham during the last 20-30 minutes of the cooking time. Take care that the glaze does not burn as this will spoil the flavor.

Let the ham rest for 10-15 minutes before carving.