Oranges and lemons and a holiday roast Essay

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.

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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 - Oranges and lemons and a holiday roast Essay introduction. 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

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