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This spring feast is easy to tote.

This portable feast has a festive spring air and travels well because none of the foods requires refrigeration. You don't need to take a lot of extra gear. An intriguing tarragon--flavored fresh strawberry and canned pear relish that goes with the handsome stuffed pork roast is also good served on the wild rice salad. Tiny artichokes are just the right size for picnic portions.

Canned grape leaves encase the cheese filling that runs through the pork roast. Buy the leaves in a deli or well-stocked supermarket. The meat is served cool so the cheese filling will be firm enough to stay in place when the roast is cut. Pork Loin Stuffed with Two Cheeses Pickled Strawberries and Pears Tiny Lemon-scented Artichokes Wild Rice Salad French Bread Raspberry Jam Tart Gerwurztraminer Apple Juice

You can prepare the entire meal a day ahead, or simply cook and carry it to a park or patio. Pork Loin Stuffed with Two Cheeses 1/4 pound (1/2 cup) each cream cheese and ripened or unripened goat cheese (such as Montrachet or bucheron) 1 teaspoon ground sage 1/2 teaspoon dry thyme leaves 1 bone-in center-cut pork loin roast (4 to 5 lb.), or 1 boned pork loin end roast (about 3 lb.) 12 to 15 large canned grape leaves, drained

In a bowl, thoroughly blend cream cheese, goat cheese, 1/2 teaspoon of the sage, and 1/4 teaspoon of the thyme; set aside.

For bone-in center-cut roast, follow illustrated directions on page 205 to cut and fill; grape leaves should extend 3 to 4 inches beyond roast at each end. Fold end leaves over cheese, making sure there are no holes or thin places at roast ends where filling could seep out as meat cooks.

For boned loin-end roast, open roast and lay flat, fat side down. Cover with plastic wrap and pound with a flat mallet until 9 by 11 inches. Fill roast so you can reroll it to original shape. Line meat down center with a double layer of grape leaves; extend leaves beyond ends as directed for center-cut roast. Spoon cheese down center of leaves, fold ends over filling, then lap leaves over sides, forming a neat roll. Roll meat around filling to enclose closely but not tightly; tie.

Place roast, fat up, in a 9- by 13-inch pan. Rub remaining sage and thyme on roast. Insert a meat thermomenter into thickest part of meat (not into filling or against bone). Roast, uncovered, in a 375[deg.] oven until thermomenter reaches 160[deg.], about 1-1/4 hours. Loosely wrap in foil to transport and serve at room temperature (once meat has cooled, it should not stand out more than 4 hours). If made ahead, chill cooled meat, covered, but serve at room temperature. Cut meat into 3/4- to 1-inch-thick slices, cutting away from bones. Makes 8 servings. Pickled Strawberries and Pears 2-1/2 cups dry white wine 1 tablespoon dry tarragon (or 2 tablespoons fresh) 1 cup sugar 1/4 cup raspberry vinegar or lemon juice 4 cups hulled strawberries 2 cans (1 lb. each) Bartlett pear halves in light syrup, drained

In a 2- to 3-quart pan, combine wine, tarragon, and sugar. Bring to boiling, uncovered; stir until sugar dissolves. Remove from heat, add vinegar, and let cool.

Add strawberries and pears to a 2-quart jar. Pour tarragon syrup over fruit; cover and chill 4 hours or up to 1 day. Serve cold or at room temperature. Makes about 2 quarts, 8 servings. Tiny Lemon-scented Artichokes 16 tiny artichokes (1-3/4 to 2 in. across) 4 cups water 1/3 cup lemon juice 4 large cloves garlic, sliced 2 tablespoons olive or salad oil 1/2 teaspoon each salt and coarsely ground pepper

Rinse artichokes well, then pull off tough outer leaves and cut off stems; discard leaves and stems.

In a 3- to 4-quart pan, combine water, lemon juice, garlic, oil, salt, and pepper; cover and bring to a boil. Add artichokes; cover, return to a boil, then reduce heat to simmering. Cook until artichoke bottoms are tender when pierced, about 20 minutes; drain and let cool. Serve hot or at room temperature; if made ahead, cover and chill. Pack into a rigid container to transport. Eat bottoms of outer leaves; inner leaves, excluding tips, and fuzzy center are all edible. Makes 8 servings. Wild Rice Salad 1-1/2 cups wild rice Water 3 cups regular-strength chicken broth 1/3 cup salad oil 2 tablespoons each raspberry or wine vinegar and minced shallot or onion 2 teaspoons Dijon mustard 1/4 teaspoon pepper

Rinse rich with water and drain. In a 2- to 3-quart pan, bring rice and chicken broth to a boil. Reduce heat to simmer; cover and cook, stirring occasionally, until rice is tender to bite and most of the liquid is absorbed, about 50 minutes. Let cool.

In a small bowl, mix together oil, vinegar, shallot, mustard, and pepper. Stir into cooled rice. Serve, or hold at room temperature as long as 4 hours; if made ahead, cover and chill up to 2 days. Transport in a leakproof container. Serve at room temperature. Makes 8 servings. Raspberry Jam Tart 1 cup plus 2 tablespoons all-purpose flour 1/4 cup sugar 1/3 cup butter or margarine 1 large egg yolk 1/2 cup plus 1 tablespoon raspberry jam 1/3 cup (4 oz.) almond paste 3 large eggs, separated 1/4 teaspoon baking powder 1/8 teaspoon almond extract 1 to 2 tablespoons sliced almonds

With your fingers, rub 1 cup flour and 2 tablespoons sugar with butter, cut into chunks, until fine crumbs form (or whirl in a food processor). With a fork, stir in egg yolk; firmly press into a smooth ball (or whirl in a food processor).

Evenyl press dough over bottom and sides of a 10- to 11-inch pan with removable bottom. Bake in a 350[deg.] oven until crust is light gold, about 12 minutes. Spread 1/2 cup jam over bottom of crust.

In a bowl, beat almond paste, 3 egg yolks, remaining flour and sugar, baking powder, and almond extract until smooth.

In a separate bowl, whip egg whites until they hold soft peaks. Beat about half the whites into almont batter, then fold in remaining whites. Pour batter over jam in crust. Spoon reserved 1 tablespoon jam onto center of mixture; scatter almonds over top of tart.

Bake in a 350[deg.] oven until tart is well browned, about 25 minutes; cool completely. If made ahead, cover and let stand overnight. Transport in pan in a rigid container. Remove rim to cut in wedges and serve. Makes 8 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:Apr 1, 1985
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