SPRING ROASTS for EASTER and PASSOVER
Spring roasts are smaller, more tender than the hardy, often stuffed stars of fall and winter feasts. Also, in keeping with the season, spring roasts are generally treated in a lighter manner or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.
The concept of lighter meals is in keeping with our natural inclinations this time of year. As the weather warms we need less fat and fortifying carbohydrates to sustain us. Of course we’re conscious too, of the prospect of summer around the corner and motivated to cut back on calories. The recipe suggestions in Spring Roasts, are perfect for any holiday, occasion or simply a spring dinner.
Foods have changed with the times as well. They aren’t as seasonally specific as they were. For example pork, formerly associated with colder weather is found on menus all year and summer squash is available in winter. I dealt with this subject in my post on this book for March 22, 2018 and I quote portions of it here. Incidentally, that post lists different entrée recipes than this, so you might want to check it out.
“Beef is welcome, but in cuts like fillet mignon, London broil and a seasoned brisket. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable, but the legs are larger and chops in racks are becoming favorites. Poultry is still popular and turkey has joined the line-up but as a Hotel Breast not a full bird. Ham, cured over the winter has always been popular too.
Spring Roasts does contain recipes for veal, which though not often in supermarkets is still available in specialty butcher shops and recipes for veal, turkey, chicken and pork are interchangeable. The recipes in the Special Cuts section can be applied to handling similar cuts with different meats. There are also lots of recipes for sides and desserts.
There are many menu options and available selections cover a wide price range resulting in a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.
- Rub the roast with oil and sprinkle inside and out with a dried herb of choice
- Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.
- Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.
- Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day
In
general, for spring meals, I like to go easy on the carbs and serve several
vegetable dishes,
including a leafy salad with
fruit. If I’m
catering to big or growing appetites, muffins, especially fruit ones or
focaccia with a flavored topping are great fillers.”
However, if you prefer stuffing, or want to roll a roast, there are seasonal
options for that in Spring Roasts as well. Some
examples are below:
RECIPES
STUFFINGS –Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.
Apricot and Herb Stuffing: Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and
seal in a freezer bag or covered container. To use, thaw and stuff bird, cook
as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice
Walnut and Ham Stuffing: Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and
seal in a freezer bag or covered container. To use, thaw and stuff bird, cook
as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice
Fruit Stuffing for Duck: Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin
oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp. dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff
bird and cook as directed
Apricot Glazed Cornish Hens
4
Cornish Hens
1 cup apricot nectar
4 Tbs. apricot jam
1 tsp. butter – melted
Marinate the hens in a plastic bag with the nectar, in the refrigerator for at
least 2 hr. turning often. Remove the hens, reserving marinade, and place in a
pan breast side up. Bake in a 350 deg. oven basting with marinade often during
first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min.
more or until hens are tender. Deglaze pan drippings with a bit of white wine
or apple juice and serve with the hens.
Duck with Cherries
4lb.
duckling
2 cups white wine or apple juice
Salt, pepper, powdered ginger –
2 Tbs. flour
(1) 20 oz. can pitted Bing cherries in syrup
Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack
in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling
water over the duck. This shrinks the skin and helps it crisp. Sprinkle with
the seasonings and put the duck, on the rack in a pan into a preheated 450 deg.
oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until
tender. Baste often with the wine or juice, using all. When duck is done, keep
warm. Strain fat from pan drippings. Mix the flour with the drippings and cook
until smooth and thickened. Add the cherries with syrup and heat through. Spoon
some of the sauce over each portion as served and pass the rest.
Rack of Lamb:
Allow
1 chop per serving
Number 1
2 racks of lamb
½ cup mint jelly
2 Tbs. vinegar
Trim the meat well and place fat side up in a roasting pan. Brush with jelly
melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of
the jelly mix just before finished. Serve on a platter and divide into servings
at table.
Brisket
Bordelise:
Serves 6
5 lb. brisket of beef
2 bay leaves-crumbled
2 tsp. dried thyme
2 tsp. dried marjoram
4 whole cloves
2 cups condensed, canned beef broth + more if necessary
4 Tbs. butter
Salt and pepper-to taste
Flour
6 onions
12 carrots
2 fennel bulbs quartered
¼ cup red wine-optional
Dust the meat with the flour, shake off excess. Press ½ the dried herbs on the
bottom of the roast, sprinkle with salt and pepper, place it in a pan and press
the rest of the herbs and seasonings on the top. Add the cloves to the pan and
1 cup broth; cover and roast in a 350 deg. oven about 1 hr. Add the vegetables
with the wine and ½ cup broth and cook, uncovered 35-40 min., basting often,
adding more broth if necessary to maintain liquid level in pan. Remove the meat
and vegetables to a plate. Remove the cloves and deglaze the pan, adding the
butter and the last ½ cup broth or more if needed. Carve the meat in slices and
pass the pan juices at table.
Caramelized
Shallots or Pearl Onions: Serves 4-6
1 ½ lb. shallots or pearl onions – skins peeled but root ends left on
1 Tbs. sugar
2 Tbs. butter
2 Tbs. oil
1 cup water, wine or broth
Sauté the shallots in the melted butter and the oil over medium heat until
golden. Sprinkle in the sugar, toss to coat and continue to cook on low heat,
until vegetables begin to glaze. Add liquid, cover and cook for 2-7 min. until
vegetables are tender. Remove lid, allow steam to escape and cook until liquid
evaporates and shallots are light brown and well glazed.
Berry Napoleons: Serves 4
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch
squares. Bake on the paper in a preheated 400deg oven for 15 min. or until
golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a
portion of the cream then berries on top. Place the next piece of pastry on an
angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat
layers, placing the top piece of pastry at another angle, garnish with powdered
sugar.
Have a Happy Holiday and stop to take a look at the book. Even if you don’t follow a recipe, you’ll discover many useful tips. You can find it on the site bookshelf, Kindle and our Etsy store. It’s a lot of value for $3.99.
