Monday, December 26, 2011

Crown Roast


I wanted to make something different for Christmas dinner this year. I'd been watching The Next Iron Chef and in the finale I saw a crown roast. That was my inspiration. So this is what I made:

I had to start out with a good cut of meat. And this was about the smallest size they'd let us order. The butcher said if it was any smaller it would be a Tiara Roast not a Crown Roast. So, we'll be eating a bit more roast for part of the coming week.

then I had to stuff it with some almonds, dates, apricots, almonds, pears, cranberries, celery and onions.
We set the crown roast on a wire rack then we set it down in the roaster pan. We had loads of sacrificial vegetables in the chicken broth down beneath the meat. The sacrificial vegetables helped flavor the broth and then with the roast drippings dropping down in the pan yummilicious gravy makings were bubbling away beneath the meat in that pan. The aroma was amazing and the taste even better.

I poured a cup of Dr. Pepper over the top of the roast to create a sugary glaze on the skin. Then into the oven it went.

We baked the roast at 450 for fifteen minutes underneath a foil tent

Then we turned the oven down to 250 for two hours to finish it off


I added a salad made from lettuce, pickled beets, cucumbers and tomatoes

I added some candied potatoes, homemade cranberry sauce and stuffing.
It was a wonderful way to spend a day dining :)

I hope you all had a wonderful day and holiday dinner too.

1 comment:

Rena said...

That turned out really nice. My husband wanted to do that, but we settled on ham for the sake of the boys. Maybe next year. I also made a sugar-free cranberry sauce, which turned out really good. :)