A crown roast is made from the rib section of the loin cut; many flavorful side dishes are served with crown roast. The cut is roasted-ribs up-so that it mimics a crown. The crown roast is filled with a delicious stuffing. Crown roasts need to be ordered ahead of time and custom made. Pork and lamb are the typical choices of meats for crown roast, also veal. The loin cut is from the rear of the upper back, and the tips of the ribs are trimmed so that they point out from the crown roast. It is customary to decorate the tips of the ribs with white paper hats. Crown roast of lamb and side dishes are a classic Easter meal. Crown roast of pork or veal are often served in winter for Holidays with crown roast side dishes. Some favorite side dishes served with crown roast are: peach-ginger sweet potatoes, cinnamon applesauce, onion-crisp green bean salad and potato-cheese gratin with Gruyere and Parmesan cheeses.
- 1 cup chopped onions
- 1/2 cup melted butter
- 2 diced cloves garlic
- 1/4 tsp. ground pepper
- 1/2 tsp. salt
- 1 tsp. dried sage leaves
- 3 cups cubed stale bread
- 3 tbs. chopped chestnuts
- 1/2 cup Sherry wine
- 1/4 cup chopped parsley
- 1/2 tsp. nutmeg
- 2 tbs. flour
- 1 1/2 cups heavy cream
- Saute in melted butter: onions, garlic, salt, pepper and sage.
- Combine mixture with bread crumbs, chestnuts, wine, parsley and added butter, if needed.
- Gradually stir in cream, flour, nutmeg and cook, stirring until smooth and thickened. Add salt and pepper to taste.
Crown roast cauliflower and cherry tomatoes.
- 2 tbs. chopped pancetta
- 2 tbs.olive oil
- 4 cups chopped cauliflower florets
- 2 tbs. water
- 2 tbs. red-wine vinegar
- 1 cup cherry tomatoes, halved
- 2 tbs. chopped fresh parsley
- 2 minced garlic cloves
- 1 tsp. ground pepper
- 1 tsp. salt
- Saute pancetta in a large skillet over medium heat. Cook until crisp and brown, set aside.
- Add 1 tbsp. oil to the pan, add cauliflower, cover and cook, stirring for four minutes.
- Add water and vinegar, cover and cook until golden brown.
- Add the 1 tbsp. oil, tomatoes, parsley, garlic, salt and pepper. Cook and stir for two minutes.
- Serve the sautéed cauliflower with the crumbled pancetta on top.
Cherry sauce and baby carrots
- 20 oz. baby carrots
- 2 tbs. butter
- 2 minced garlic cloves
- 2 cups chicken broth
- 1/4 cup balsamic vinegar
- 1 cup dried cherries
- Bake carrots in a pan of shallow water for 25 minutes in a 350 degree oven.
- Add garlic and 1 tbs. butter to skillet on medium-low heat. Cook for one minute.
- Stir in the broth, balsamic vinegar and dried cherries. Heat to a boil then simmer until thickened. Stir constantly.
- Add remaining butter. Stir well and add to a gravy boat or pour over baby carrots.
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