Eating high on the hog

We let our magnificent Crown Roast rest, loosely covered with foil, for about a half hour while we put the finishing touches on the other dishes for Easter Dinner at Goomp's.

Crown Roast of Pork -- 8 pounds with about 12 ribs -- is easy as pie. Brush with oil and rub with mixture of salt, pepper, sugar, thyme and sage. Mound stuffing (see below) in center, cover rib tips with foil and bake in roasting pan at 450o for 20 minutes. Reduce temperature to 325o and continue roasting till thermometer inserted in center registers 150o, about 1 hour and 50 minutes.  Remove foil and continue cooking till thermometer registers 155o, about 15 minutes. Let roast rest, loosely covered with foil, before cutting between ribs.

Giant faux foil-wrapped chocolate bunny with colored eggs and Peter Rabbit himself graced the Easter table at Goomp's.

Apple and Sausage Stuffing can be made a day ahead and stored in refrigerator. Saute 6 cloves garlic, chopped, and two apples, pared and coarsely chopped, in 1/2 stick butter in a large heavy pan at medium heat. Add three sweet sausages, breaking them up as you cook till sausage is browned.  Add half bag of Seasoned Arnold or Pepperidge Farm stuffing, one can chicken broth and a cup of cider. Cook till well blended, adding more liquid if necessary for a firm but moist stuffing.

Crown Roast with Apple and Sausage Stuffing topped by Perfect Gravy makes an elegant setting for the crown jewel, Sweet Potato aux Peeps (see previous post).

A visually rich composition of sweet and savory, smooth and textured brings rave reviews from assembled guests.  "It's the best Easter Dinner I've ever had" claimed Goomp.  Satisfying but not glutting. No post-turkey slump.

Perfect Gravy. A neat trick we learned from epicurious.com.  Pour off all pan juices into a measuring cup and put into freezer for 15 minutes to separate fat (handy when you forget to pack your glass fat separator from home).  Skim off most of fat, and return juices to roasting pan. Add 1 cup cider and 1/2 cup broth, and boil to reduce liquid about 5 minutes.  For thickener, dissolve 4 teaspoons cornstarch in 2 tablespoons bourbon and whisk into the pan mixture.

Cornstarch or flour? Both will float your gravy boat.  But flour makes an opaque, velvety gravy -- perfect for your Thanksgiving turkey and requisite overload of fat-laden side dishes -- while cornstarch yields a transparent, silky gravy that complements the lighter repast that accompanied our Easter pork.

Comments

[goomp]

The roast of pork photos as well as other pictures of the Easter feast are fabulous, but the proof was in the eating. Never any better.

[Sissy Willis]

You're so right, Goomp!

[Teresa]

Wow - that looks yummy! Unfortunately, something so lovely... needs people to eat it - since it was just me yesterday, I did a regular dinner. Then again, I never got into the Easter holiday celebrations too much (never did figure out why... hmmm). Luckily, Starbucks was open and I got my lovely mocha which made my day.

[Sissy Willis]

Wish you could have been with us, little gal. :)

[Happy Batson-Jones]

It's late at night, but I decided to pop in here for a quick read before I went to bed. And what do I find? These wonderful photos of delicious looking food. Now I have to log off and eat that piece of chocolate turtle pie, I'd refused at dinner. See, it's all your fault if I gain five pounds. It has nothing to do with my weak will power. Nothing at all.
Happy

[Sissy Willis]

Would you like some ice cream with that? :)

[Susan]

Looks delicious! What time is dinner?

[Sissy Willis]

Any time, Susan. Come on down!

[judy]

Looks delicious. I am going to try this for Thanksgiving. Any suggestions for sides?