CHRISTMAS BY HEART RECIPES
LEEKAND ROOT
VEGETABLE GRATIN
M ichel uses winter leeks from his garden,
but any variety from the supermarket is
fine. Winter leeks are a hearty enough
variety for harvesting through the winter
months and stronger in flavor and texture
than sum m er leeks.
P R E P :3 5 M IN . B A K E :5 5 M IN . S T A N D : 1 0 M IN .
O V E N : 3 5 0 =F /400°F
8
o z . m ild c h e d d a r o r M u e n s te r
c h e e s e , s h r e d d e d (2 c u p s )
1
T b s p . fin e ly c h o p p e d fr e s h h e rb s ,
s u c h as fla t- le a f p a rs le y , th y m e ,
c h iv e s , s a g e , a n d /o r c h e r v il
1
T b s p . e x tr a v ir g in o liv e o il
3
la rg e tu r n ip s o r la rg e ru ta b a g a
( a b o u t 1 lb .), p e e le d a n d th in ly s lic e d
1
lb . r u s s e t p o ta to e s , th in ly s lic e d *
2
c u p s th in ly s lic e d w in t e r le e k s
1
lb . la rg e p a rs n ip s , p e e le d a n d
th in ly s lic e d
1V 2
lb . s w e e t p o ta to e s , p e e le d a n d
th in ly s lic e d
A s s o r te d fr e s h h e rb s ( o p t io n a l)
1.
P r e h e a t o v e n t o 3 5 0 ° F . I n s m a ll b o w l to s s
t o g e t h e r c h e e s e a n d c h o p p e d h e r b s ; s e t
a s id e . C o a t a 3 - q u a r t r e c t a n g u la r b a k in g d is h
w i t h o liv e o il. L a y e r s lic e d v e g e ta b le s in th e
f o llo w in g o r d e r , s p r in k lin g
salt, pepper,
a n d
3 t o 4 ta b le s p o o n s th e c h e e s e m ix t u r e
b e tw e e n e a c h la y e r : h a l f th e t u r n ip s lic e s ,
h a l f th e p o ta t o s lic e s , h a l f th e le e k s lic e s , h a l f
th e p a r s n ip s lic e s , a n d h a l f t h e s w e e t p o ta t o
s lic e s . R e p e a t, e n d in g w i t h s w e e t p o ta t o
s lic e s . R e s e rv e r e m a in in g c h e e s e m ix t u r e .
2.
C o v e r w i t h f o il. B a k e f o r 4 0 t o 5 0
m in u t e s . R e m o v e f o i l . S p r in k le r e m a in in g
c h e e s e m i x t u r e o v e r to p . In c r e a s e o v e n
t e m p e r a t u r e t o 4 0 0 ° F . C o n t in u e b a k in g ,
u n c o v e r e d , 15 m in u t e s o r u n t i l c h e e s e is
m e lt e d a n d s t a r t in g t o b r o w n .
3.
R e m o v e f r o m o v e n . S p r in k le a d d itio n a l
fr e s h h e rb s . L e t s ta n d 10 m in u te s .
M A K E S 8 T 0 10 S E R V IN G S .
^k it c h e n t i p S lic e t h e r u s s e t p o t a t o ju s t
b e f o r e la y e r in g t o p r e v e n t d is c o lo r in g .
E A C H S E R V IN G
309 cal, 11 gfat (6gsat fat),
27 mgchol, 422 mg sodium, 44gcarbo, 8 gfiber,
11 gpro. Daily Values:231% vit.A, 52% vit. C,
29% calcium, 12% iron.
BAKED FRESH HAM
WITH CHERRY GLAZE
Fresh ham is an uncured hind leg o f pork
similar to a roast. Because it’s a large cut of
meat, the level of tenderness throughout
varies— the smaller end is fork-tender and
easy to pull apart; the larger end slices like a
roast. You may need to special order fresh ham
from a butcher. I f you can't find afresh ham
see
“
Budget-Friendly Option,”
r ig h t .
P R E P : 45 M IN . R O A S T : 5 1
2
3A H R . O V E N :3 5 0 °F
Va
c u p c o r ia n d e r s e e d s
1
fr e s h p o r k le g (1 8 t o 2 0 lb .), s k in n e d
a n d t r im m e d o f t o p la y e r o f fa t
3
t o 4 c u p s fr e s h ly p re s s e d a p p le ju ic e
o r g o o d - q u a lit y a p p le c id e r
2
s tic k s c in n a m o n
6
g r e e n c a r d a m o m p o d s
1
r e d o n io n , c u t in w e d g e s
1
y e llo w o n io n , c u t in w e d g e s
2
c u p s d r ie d t a r t re d c h e r r ie s o r
d r ie d c r a n b e r r ie s
Va
c u p lo o s e ly p a c k e d th y m e le a v e s
V
2
c u p fr e s h p a rs le y , c h o p p e d
1.
P r e h e a t o v e n t o 3 5 0 ° F . I n s k ille t to a s t
c o r ia n d e r s e e d s o v e r m e d iu m - h ig h h e a t
a b o u t 1
V
2
m in u t e s o r u n t i l fr a g r a n t ,
s h a k in g p a n o f t e n . T r a n s f e r t o a d is h to
c o o l. P la c e s e e d s in c o ff e e o r s p ic e g r in d e r .
G r in d u n t i l s e e d s r e s e m b le c o a r s e m e a l.
2.
R u b p o r k w i t h
salt, freshly ground black
pepper,
a n d g r o u n d c o r ia n d e r s e e d s . P la c e
o n r a c k in la r g e r o a s t in g p a n . A d d 3 c u p s
o f t h e a p p le ju ic e , t h e c in n a m o n , a n d
c a r d a m o m t o p a n . R o a s t 5
V a
t o 6 h o u r s
o r u n t i l t h e p o r k r e a c h e s a n in t e r n a l
te m p e r a tu r e o f 1 4 0 °F . R e m o v e f r o m o v e n .
T r a n s fe r p o r k t o la r g e p la tte r ; k e e p w a r m .
P o u r p a n ju ic e s th r o u g h a m e s h s t r a in e r in t o
la rg e liq u id m e a s u r in g c u p . R e tu r n p o r k t o
p a n a lo n g w it h o n io n s . In c r e a s e o v e n to 4 0 0 ° F .
3.
M e a n w h ile , f o r C h e r r y G la z e , s k im f a t
f r o m s t r a in e d p a n ju ic e s ( i f n e c e s s a ry ', a d d
a d d it io n a l a p p le ju ic e t o m a k e
2 V
2
c u p s ) .
T r a n s f e r t o la r g e s a u c e p a n . A d d d r ie d
c h e r r ie s . P la c e o v e r m e d iu m - h ig h h e a t.
S im m e r 1 0 t o 15 m in u te s o r u n t il c h e r r ie s
r e h y d r a te a n d liq u id is c o n s is te n c y o f s y r u p .
4.
B r u s h p o r k w i t h
V a
c u p o f t h e C h e r r y
G la z e . R e t u r n t o o v e n . R o a s t 3 0 t o 6 0
m in u t e s o r u n t i l p o r k r e a c h e s in t e r n a l
t e m p e r a t u r e o f 1 5 0 ° F a n d o n io n s b e g in to
b r o w n ( c o v e r lo o s e ly w i t h f o i l i f p o r k
b e c o m e s to o b r o w n ) . R e m o v e f r o m o v e n ,
c o v e r w i t h f o i l . L e t s ta n d 15 m in u te s .
5.
T o s e r v e , p la c e p o r k o n a w a r m p la t t e r .
A r r a n g e r o a s te d o n io n s a r o u n d p o r k . S t ir
h a l f o f t h e fr e s h t h y m e a n d p a r s le y in t o th e
C h e r r y G la z e . C a r e f u lly s p o o n s o m e o f th e
g la z e o v e r p o r k a n d t o p w i t h r e m a in in g
h e r b s . S e r v e w i t h C h e r r y G la z e , m a k e s 8
(6 -O Z . M E A T W IT H 1/3 C U P S A U C E ) S E R V IN G S
P LU S L E F T O V E R S .
k i t c h e n t i p T o c h e c k t e m p e r a t u r e , i n s e r t
m e a t t h e r m o m e t e r in t o t h ic k e s t p a r t o f
h a m , c lo s e t o b o n e b u t n o t t o u c h in g b o n e .
F o r a c c u r a c y , c h e c k m u l t i p le s p o ts .
E A C H S E R V IN G 5 5 9
cal, 17 gfat (6 g sat. fat),
146 mgchol, 265 mg sodium, 42gcarbo, 5 g fiber,
51 gpro. Daily Values: 18% vit. A, 18% vit. C,
12% calcium, 20% iron.
BUDGET-FRIENDLY OPTION
This recipe works equally well with
afresh pork shoulder and ityields
8 servings with leftovers.
T O P R E P A R E W IT H P O R K S H O U L D E R
Substitute one4V2-to 5-pound
boneless pork shoulder roast (also
called a''Boston butt"). Prepare as in
basic recipe using only 2 tablespoons
coriander seeds. Roast in a 350°F
oven for 1
V i
hours or until i nternal
temperature reaches i40°F. Drain
juices and make cherry mixture as in
basic recipe. Add onions to pan.
Increase oven to 400°F. Return to
oven and roast 1
hour more or until
pork is tender (
i
65°F). Remove from
oven. Cover with foil and let stand
15 minutes. Serve as in Step 5.
1 8 2 DECEMBER 2008 BETTER HOMES AND GARDENS
