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Oranges and lemons and a holiday roast.

Oranges and lemons and a holiday roast

If you can boil water, you can make a citrus glaze that will give your holiday roast tangy flavor and a beautiful, shiny finish.

You boil down fresh citrus juice to intensify its bright, tart flavor and natural sweetness and create a glaze to brush on as the meat nears doneness (if added earlier, the sweet glaze is inclined to scorch).

Pork Leg with Orange-Lemon Glaze

3 1/2 cups orange juice

1/2 cup lemon juice

1 bone-in pork hind leg (14 to 16 lb.)

14 to 16 small yams (5 to 6 in. long)

6 pounds tiny carrots (about 4 in. long), peeled

Orange halves, rosemary sprigs or citrus leaves, and cranberries

In an 8- to 10-inch frying pan, boil orange and lemon juice, uncovered, over high heat until reduced to about 2/3 cup; stir to prevent scorching. Set glaze aside.

If desired, score the skin of the pork leg with a sharp knife to make a 1-inch diamond pattern. Set meat, hip joint down, directly in a roasting pan (at least 12 by 17 in.). Roast on lowest rack of a 400| oven for 30 minutes, then reduce heat to 325|. Cook meat until a thermometer inserted into the thickest part (not touching bone) registers 165| to 170|-20 minutes per pound, or about 5 hours for a 15-pound leg. Siphon off and discard fat occasionally.

About 1 1/2 hours before pork will be done, arrange some of the yams and carrots around roast; put remaining vegetables in a 9- by 13-inch pan and bake alongside meat. Baste vegetables occasionally with pork juices.

About 10 minutes before leg is done, brush half the glaze over it.

Lift cooked leg from pan (use potholders to protect hands) and transfer to a platter; surround with vegetables. Keep roast warm, but let it stand about 20 minutes before carving. Garnish with orange halves, rosemary, and cranberries.

Skim fat from pan and add remaining glaze to pan juices. Bring to a boil on medium-high heat, scraping pan to loosen crusty bits; pour into a serving dish. Cut skin from leg and snip into small pieces with scissors; eat with meat and vegetables. Carve meat. Spoon sauce over individual portions. Serves 14 to 16.-- Michael Roberts, Los Angeles.

Beef Rib Roast with Tangerine Glaze

4 cups tangerine or orange juice

1 beef rib roast, 7 to 10 pounds

1 pound small whole onions (about 1-in. diameter), peeled

Chestnuts (directions follow)

Tangerines and rosemary sprigs

3 tablespoons orange-flavored liqueur

In an 8- to 10-inch frying pan, boil juice, uncovered, over high heat until reduced to about 2/3 cup; stir to prevent scorching. Set glaze aside.

Set beef, fat side up, directly in a roasting pan (at least 12 by 15 in.). Roast in a 325| oven until a thermometer inserted in thickest part (not touching bone) reaches at least 130| for rare--20 minutes per pound, or about 2 hours and 20 minutes for a 7-pound roast.

About 2 hours before the roast is done, put onions in pan; 1 hour later, add chestnuts. Then, about 10 minutes before the roast is done, brush half the glaze over it and the onions.

Transfer roast, onions, and chestnuts to a platter; keep roast warm, but let it stand about 20 minutes before carving. Garnish with tangerines and rosemary.

Skim and discard fat from pan and add remaining glaze to pan juices. Bring to a boil over medium-high heat, scraping pan to loosen crusty bits. Add liqueur; pour into a serving dish. Carve meat, then spoon sauce over individual portions. Makes 8 to 10 servings.

Chestnuts. Use 2 jars (8 oz. each) vacuum-packed whole chestnuts; or 2 cans (15 1/2 oz. each) whole chestnuts in water, drained. Chestnuts are available in some supermarkets and fancy food stores.

Leg of Lamb with Grapefruit Glaze

4 cups grapefruit juice

1 leg of lamb, 5 to 6 pounds

3 or 4 celery hearts (about 3/4 lb. each)

1/4 cup (1/8 lb.) melted butter or margarine

6 to 8 (about 2 1/2-in. diameter) Golden Delicious apples

Rosemary sprigs and cranberries

In an 8- to 10-inch frying pan, boil grapefruit juice, uncovered, over high heat until reduced to about 2/3 cup. Stir to prevent scorching; set glaze aside.

Set lamb, fattest side up, directly in a roasting pan (at least 12 by 15 in.). Roast in a 325| oven until a thermometer inserted in thickest part (not touching bone) registers 140| to 145| for medium-rare-- 20 minutes per pound, or about 1 hour and 40 minutes for a 5-pound leg.

Meanwhile, rinse celery hearts, trim to 8 inches, and cut in half lengthwise. About 1 hour before meat is done, place celery in single layer in 9- by 13-inch pan; brush with melted butter. Bake alongside meat; baste with pan juices several times.

Cut apples in half and core. About 20 minutes before meat is done, lay apples, cut side down, in meat pan; baste with pan juices several times while cooking.

About 10 minutes before lamb is done, brush half the glaze over meat.

Transfer lamb, celery, and apples to a platter; keep warm, but let lamb stand about 20 minutes before carving. Garnish with rosemary and cranberries.

Skim fat from pan. Add remaining glaze to pan juices and cook over medium-high heat, scraping pan to loosen crusty bits; pour into a serving dish. Carve meat, then spoon sauce over individual portions. Serves 6 to 8.

Photo: Glistening resplendently, roast leg of pork shines with tart orange glaze. Yams and tiny carrots bake with meat; orange, rosemary, and cranberries garnish

Photo: 1. Start by squeezing out 4 cups of citrus juice. You'll boil it down to make a tart, clinging glaze

Photo: 2. As boiling juice concentrates, large bubbles form. Stir often near end so sauce won't scorch

Photo: 3. Brush half of the glaze over browned roast. Combine the remainder with lean meat juices for sauce
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1984
Words:1003
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