Thanksgiving is over and Christmas is on the way and although it’s a month away, it’s time to start planning the Christmas menu. While surfing for new recipes, I’ve come across some beautiful roast ideas for the Christmas roast and thought I would share the ideas for those who are deciding what to cook.
- This first roast, I cooked for my family last Christmas. It makes a beautiful fool-proof prime rib and is wonderfully tasty. The changes I made to this recipe were to use a 5 pound roast and to double the rest of the ingredients for spreading on the roast. I also used fresh thyme and added fresh rosemary. The flavors were so wonderful and I came out with a perfectly cooked rare prime rib.
- Here’s a beautiful Smoke-Roasted Sage-Crusted Pork Loin from Gourmet for those of you who love to smoke and use the grill. While I haven’t tried this one, I sure hope to sometime in the near future.
- Food & Wine always has beautiful and yummy recipes. Check out this Salt and Pepper Crusted Prime Rib with Sage Jus. Wow, what a beauty!
- Alton Browns Crown Roast of Lamb looks wondrous to serve up to guests. Very impressive and I’m sure yummy.
- Roasted Duck using the Chinese Five Spice, one of my favorite seasonings.
6. A nice play on the traditional holiday ham, the Smoky Glazed Ham with Red Pepper Jelly.
8. Another beautiful holiday ham, the Pomegranate-Jalapeno Glazed Ham. Sweet and spicy, just the way I like it.
Rare, medium or well-done and anything in between is completely up to you on what you like for the doneness (not an official word, I know, but it just works) of your beef and lamb. The longer any meat cooks the less juices will be in it and it will start to toughen. Well-done in meat does not mean cooked to the point it should be called jerky (the state where my parents thought meat was done when I grew up). With pork, many chefs are cooking to medium, which is considered safe for eating; although in my house we prefer that pork does not have pink left in the center. Birds should always be cooked to done, with no pink meat. Check out this link for temperatures: http://www.foodnetwork.com/recipes-and-cooking/meat-and-poultry-temperature-guide/index.html
To get the best flavor out of the roasts, no matter whether beef, pork, lamb or poultry, I bring the roast up to room temperature before cooking. While it’s warming up, I coat it with the seasonings so it has already started to absorb them while sitting there. Bringing it to room temp. makes for a much juicier roast. Do the minimum of 1 hour before cooking.
Also pick the best roast that you can afford. The better the quality of meat, the better you roast will turn out. This is one of those meats where you want the fat to be laced through the meat so it tenderizes as it cooks. If you’re unsure what to pick out, ask the butcher for help (even the big grocery stores have a butcher who will help you pick out a great cut).
Have fun with your roasts and pick a recipe that you like. The Internet and cookbooks are loaded with them, there really is only the limits of your imagination about what you can make or do.