SPICE-BRINED PORK ROAST WITH ORANGE-SOY GLAZE
Pork roasts are an easy and affordable option for feeding a crowd, but the lean meat can become dry in the oven. This recipe solves that problem with a super flavorful brine full of bright, warming flavors like orange, ginger, star anise and dried chilies.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Brine the pork: Combine the salt, sugar, ginger, garlic, star anise and chiles in a large pot with 4 cups water. Bring to a simmer, stirring occasionally to dissolve the sugar and salt. Remove from the heat and let cool completely. Squeeze the orange juice into the brine, then add the squeezed orange pieces and 2 cups cold water.
- Place the pork on a cutting board, fat cap-side down and make a few slits between the ribs with a sharp knife; transfer to a large pot or resealable plastic bag. Add the brine, plus up to 2 cups more water if needed to cover the pork. Cover and refrigerate overnight.
- Preheat the oven to 375˚ F. Remove the pork from the brine and pat very dry. Let stand at room temperature for 30 minutes. Set a rack in a roasting pan and place the pork on the rack, fat-side up. Roast until a thermometer inserted into the center registers 115˚ F to 120˚ F, about 1 hour 15 minutes. Remove from the oven and increase the temperature to 425˚ F.
- Meanwhile, make the glaze: Combine the orange juice, hoisin sauce, soy sauce and sugar in a medium nonstick skillet over medium heat. Simmer, stirring, until thickened, 5 to 8 minutes. Set aside about half of the glaze for serving.
- Brush some of the remaining glaze over the roast. Return to the oven and continue cooking, brushing with more glaze every 5 minutes, until the thermometer registers 135˚ F to 140˚ F, 15 to 25 more minutes. Transfer the pork to a cutting board and let rest 20 to 30 minutes before carving. Serve with the reserved glaze and any collected juices.
SPICED HOT FRUIT
Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 10 cups.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
HONEY-SPICED CHICKEN WITH ORANGE SAUCE
Create a classic delicious Jewish chicken dish with traditional use of honey.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 15 minutes, turning occasionally, until brown on all sides.
- Heat oven to 350°F. Place chicken in ungreased 11x7-inch (2-quart) glass baking dish. Top with onion slices. Sprinkle with salt, paprika and pepper. In small bowl, mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken. Sprinkle olives over top. Cover with foil.
- Bake 45 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
- Arrange chicken, onions and olives on platter. Pour pan juices into 1-quart saucepan. Heat to boiling. In small bowl, mix water and cornstarch; stir into juices. Heat to boiling, stirring constantly. Cook and stir 1 to 2 minutes or until slightly thickened. Garnish chicken with orange slices; serve with orange sauce.
Nutrition Facts : Calories 340, Carbohydrate 22 g, Cholesterol 95 mg, Fat 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 17 g, TransFat 0 g
SPICY ROASTED SWEET POTATOES WITH ORANGE & HONEY
By Karen and Ben Barker, from Fine Cooking, issue #47. I have slightly adapted this recipe as I wanted a bit more spice to these sweet potatoes. This is a great addition to any holiday spread.
Provided by evelynathens
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer.
- In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper.
- Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once.
ORANGE-HONEY SAUCE
Steps:
- Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.
SPICED ROAST GOOSE WITH DRIED-FRUIT PAN SAUCE
Categories Poultry Roast Christmas Dinner Dried Fruit Goose Cognac/Armagnac Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Prepare dried fruit:
- Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.
- Prepare goose:
- Preheat oven to 425°F.
- Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
- Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.
- Roast goose:
- Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
- Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
- Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.
- Make pan sauce while goose stands:
- Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
- Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.
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