Christmas Meats

Roast Goose With Port Gravy

1 (12 pound) fresh goose
3 onions
2 stalks celery
4 slices French bread
2 carrots
1 cup boiling water
1 cup dry white wine
1/4 cup tawny port wine
1/3 cup all-purpose flour
3 cups chicken broth
salt to taste
ground black pepper to taste

Discard loose fat from goose. With a cleaver or heavy knife cut goose neck into 2 inch pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over with a fork to allow fat to drain and help skin to become crisp. Season goose with salt and pepper.

Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body and fasten with a small skewer. Quarter 1 onion and all the celery. Fill body cavity with quartered onion and celery. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep, flame-proof, roasting pan.

Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.

Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.

Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve. With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauce boat.

Apricot Glazed Ham

A simple glaze over ham makes for an easy special occasion meal. Serve with green bean casserole, cheesy potatoes and fruit salad.

1 (5-pound) fully cooked whole boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup apricot nectar
2 tablespoons lemon juice

Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325*F. oven for 1 to 1-1/2 hours or until meat thermometer registers 140*F.

For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15 to 20 minutes more, brushing occasionally with glaze.

Makes 20 servings.

Caribbean Roasted Pork

1/2 cup fresh lime juice
3/4 cup soy sauce
3/4 cup white sugar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons salt
1 (6 pound) boneless pork loin roast
1 large onion, sliced into thin rings
2 bay leaves

In a medium bowl, mix together the lime juice, soy sauce, sugar, ginger, garlic, and salt until the sugar dissolves.

Place the loin of pork in a roasting pan, and scatter the onion rings and bay leaves over it. Pour lime-ginger mixture over the meat, and cover with plastic wrap. Refrigerate for 12 hours or so, turning every once in a while.

Preheat the oven to 325 degrees F (165 degrees C).

Roast about 3-1/2 hours, uncovered. Baste frequently with pan juices. For a well done roast, cook until the internal temperature of the roast is 160 degrees F (70 degrees C).

Crown Roast of Pork

This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth. This recipe will give the cook a standing ovation!

Yields 6 servings.

5-1/2 pounds crown roast of pork
2 tablespoons butter
12 ounces pork sausage
1 onion, chopped
4 cups dry French breadcrumbs
1 (7 ounce) can steamed chestnuts, chopped
1/2 cup low-sodium chicken broth
1/2 cup chopped parsley
2 teaspoons dried sage
2 teaspoons dried thyme
salt and pepper to taste
2 cups low-sodium chicken broth
1-1/2 cups dry vermouth
3 slices bacon
3 tablespoons butter, softened
1-1/2 tablespoons all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.

Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.

Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.

Boil 2 cups broth and vermouth in large saucepan until reduced by half.

Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.

Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.

Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 155 degrees F (68 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover.

Carve pork between the bones into chops. Serve with stuffing and gravy.

Holiday Stuffed Pork Roast

It's not turkey but it has all the trimmings and more!

3/4 cup slivered almonds
2 tablespoons butter
3/4 cup sliced green onion
3/4 cup chopped celery
4 cups cooked brown rice
3/4 cup orange juice, divided use
2 tablespoons grated orange peel
3 teaspoons chopped candied ginger, divided use
1/2 teaspoon salt
3-1/2 pounds boneless pork roast
1 teaspoon rosemary
1 (16-ounce) can cranberry sauce

Brown slivered almonds in butter in a large skillet over medium-high heat. Add sliced green onions and chopped celery and cook until vegetables are tender-crisp. Stir in cooked brown rice, 1/2 cup orange juice, grated orange peel, 1 teaspoon chopped candied ginger, and salt; set aside.

Unroll or cut a boneless pork roast and place the rice mixture within the meat. Roll and place in a shallow roasting pan. Combine rosemary and pepper; sprinkle over the roast. Insert meat thermometer into the thickest part of the roast, making sure the thermometer does not touch the stuffing or fat. Roast at 325*F for 1 1/2 hours.

Meanwhile combine cranberry sauce, remaining orange juice, candied ginger, and sectioned orange in a small saucepan; stir well. Simmer over medium heat for 25 minutes, stirring occasionally. Brush the cranberry mixture over the pork then bake an additional 15 minutes, or until a meat thermometer registers 170*F. Check stuffing with thermometer which should register at least 165*F. Let the roast stand for 10 minutes before slicing. Serve with the remaining cranberry sauce.

Thanksgiving Turkey Roll

4 Slices turkey breast meat *
Stuffing
2 ts To 3 ts flour
1 tbls. Butter
1/4 c Dry Madeira or Marcela
3/4 c Chicken broth

STUFFING
1 tbls. Butter
Large shallot, minced
Clove garlic, minced
1/4 lb Mild pork sausage/ground pork
1/4 ts Crushed, dry sage
1/4 ts Crushed, dry red pepper flakes
1/4 ts Crushed, dry thyme
2 x Slices day-old bread
Salt, pepper to taste

* about 1/3 to 1/2 inch thick (about 12 ounces)

Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness. Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks.

Place flour on plate. Lightly dust turkey rolls with flour. Melt butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out).

Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet. Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes. Serve turkey with gravy and any stuffing in skillet

STUFFING: Heat butter in large skillet. Add shallot and garlic and sauté over low heat until tender, about 5 minutes. Add sausage, breaking up with fork, and cook until browned. Do not drain fat.

Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper.

Baby Back Ribs

3 racks (about 1 lb. each) pork baby back ribs, each cut in half

Barbecue sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

1. Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

2. Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Christmas Cooking and Baking

Cooking Notes