It’s Christmas Day and the season comes to a peak today….
It is a day full of memories – some of them bittersweet as we recall years past with precious family and friends that we may not be with today – whether they passed on or are just living somewhere else.
But it goes without saying that this is a day of special celebrations. For today our family tried something different. It’s a year of creating new traditions. We’ve lost family members whose memories and special touches will forever be in our hearts and minds on this day, but to start our own new traditions sets the pace for the future, giving our children and grandchildren memories to hold on to.
On to the food. We chose a crown roast of pork for our Christmas dinner. Since this was the first time we cooked one, it was fun to experiment. We kept it pretty basic. A simple baste of olive oil and herbs with a touch of wine added to the pan gave us the base for a wonderful sauce that I thickened after the roast was done.
For the baste I used olive oil, fresh parsley, fresh rosemary, finely chopped garlic, poultry seasoning, some crushed red pepper, salt and pepper.
Starting with a 9 – 10 lb roast prepared by our local grocer, we brushed the roast on all sides with the baste. After setting in the roaster, we added fresh carrots, celery, onions and garlic, some chicken broth and dry white wine to the pan. We made a simple stuffing and sweetened it up with dried cranberries. We didn’t stuff the roast until 30 minutes before it was done. The rest of the stuffing was baked at 350 for 30 minutes in a pan. To satisfy any vegetarian or vegan guests, be sure to prepare a pan of stuffing without many meat broth, using veggies broth and wine for moisture.
Be sure to cover the bone tips with foil to prevent burning. Your butcher may provide you with those cute little paper decos to add to the roast after it’s done and before serving (or you can make them yourself, but there’s enough to do on this big day!) Nice presentation. See my photo!
Begin roasting at 450 for the first 30 minutes to allow the roast to brown, then reduce heat to 350 for another 2 1/2 – 3 hours depending on the weight of your roast, using a meat thermometer to bring the roast to 140 – 145 degrees.
Let the roast rest for 20 – 30 minutes while you thicken your sauce and prepare your other sides for the table.
Enjoy and relax for the rest of the day. Make someone else clean up and do the dishes!