SPRING ROAST RECIPES FOR 2024

Everything about spring menus is lighter than the hearty ones of winter-the vegetables, the desserts and especially the roasts. In today’s world of rapidly rising meat prices, spring roasts are also less expensive, with lamb, ham and pork loin replacing beef and chicken, duck and game hens replacing turkey. I deal with this in my book Spring Roasts.

The fact is foods have changed with the times. They aren’t so seasonally specific. For example pork, formerly associated with colder weather is found on menus all year, offering an economic option. Summer squash and asparagus are available in fall and winter. I deal with this subject in my post on Spring Roasts for March 22, 2018.  Incidentally, that post lists different entrée recipes than this, so check it out. 

Basically, the main criteria for spring roasts are that they be smaller, more tender, than those of fall and winter. onfirmation# 0201202409200730V035013

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 Also, in keeping with the season, spring roasts are treated in a lighter manner and/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 recipe suggestions in my book, Spring Roasts for Easter and Passover, are selected for holidays, occasions or simply dinners at this season.  I’ve written several posts with different excerpts from this book specifically on April 5, 2012,   April 21, 2014, March 22, 2015,   March 22, 2018,  April 1, 2019, March 25, 2020 each with different takes on the book and one on brunch options on March 23, 2016.  However, the past few years, with gatherings undergoing first changes due to Covid and now rising food costs making menu options a real consideration, I’m adding a few cost effective entrees to those in the book.

Beef is welcome, but no longer in expensive cuts like fillet mignon and sirloin; now it’s London broil. Pork too is now acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback, but as a mature animal because it’s sustainable. Poultry is still popular and ham, cured over the winter has always been popular.

Spring Roasts does contain recipes for veal, which is still available in specialty butcher shops but recipes for veal, turkey, chicken and pork are interchangeable. There are also lots of recipes for sides and desserts. There also 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.

1. Rub the roast with oil and sprinkle inside and out with a dried herb of choice

2. 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.

3, 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.

4. 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, there is a selection of spring carb recipes in the post on March 31, 2022. Additionally, 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

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: Serves 4-6

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.

Chicken with Herb Butter: Serves 6-8

6 lb. oven roaster

5 cloves garlic – mashed

1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs

¼ lb. butter softened

Salt and pepper

2 cups water or broth –   more if needed

1 Tbs. cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing: Serves 6-8.

6 lb. oven roaster

¼ cup diced onion

¼ cup diced celery

1 large cooking apple like Granny Smith, peeled, cored and in large cubes

1 orange cut in half and segments removed—rind zested and reserved

1/3 cup raisins\

½ tsp. each dried thyme, rosemary and sage

1 egg

6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix

@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing

Salt and pepper to taste

Chicken broth

1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

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.

Number 2

2 racks of lamb

½ cup panko- lightly crushed

2 tsp. garlic powder

2 tsp. chopped fresh chives

3 tsp. chopped fresh mint

1 Tbs. lemon juice

1 tsp. lemon zest

Water

4 Tbs. butter

SAUCE

1 Tbs. lemon juice

½ cup white wine

2 Tbs. mint jelly

4 Tbs. butter

Mix the panko and next 6 ingredients in a bowl using just enough water to bind. Trim lamb and press breading into meat, Place bones down in a pan, drizzle with butter and roast 375 deg. for 15-20 min per pound. MAKE SAUCE by deglazing pan with lemon juice and wine, add a bit of water if more liquid is needed. Dissolve first jelly then butter in pan to make sauce. Serve drizzled on plates when carving.

Leg of Lamb with Mint Sauce: Serves 8-10

5-7lb. leg of lamb

½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*

¼ cup of cider vinegar

1 cup chicken broth

1 cup beef broth

3Tbs. flour

Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.

* Mint Sauce:

Per bunch of fresh mint- I use spearmint;  Cut off the thickest part of the stems and any root tendrils. Wash the leaves well. Place in a stockpot and just cover with apple cider vinegar. Bring to a simmer and add sugar to a sweet-sour taste. Don’t over sweeten. You may use sugar substitute. Cook until stems are soft—about 5-8 min. Cool and blend or process until mint is almost a powder. Pour into glass bottles. Leave to cool completely and screw on tops. I use well cleaned 8oz.salad dressing bottles. Store in a dark place at room temperature.  Keeps for months.

Rub this over the leg of lamb before roasting and add a bit to pan drippings to baste. I make gravy of the pan drippings and 2 beef plus 1 chicken bouillon envelopes and 2 cups water mixed with ¼ cup mint sauce, pan drippings and about 5 Tbs. flour or 2 ½ Tbs. cornstarch.

1.For broiled lamb chops, or lamb patties, I pour a light covering of mint sauce over them before cooking.

2.Sauce can also be used for flavoring in Sheppard’s Pie, stews, soups etc.

3.Excellent over fresh fruit and vegetables.

Pork Loin and Beets: Serves 4- from Bon Appetit.com

¼ cup walnuts

3 Tbs. plus ½ cup olive oil

1 ½ pounds pork tenderloin

Kosher salt

2 medium onions, coarsely chopped

3 medium golden beets, scrubbed, cut into bite-size pieces

Freshly ground black pepper

4 garlic cloves, chopped

2 cups sauerkraut, plus ½ cup brine

1 cup low-sodium chicken broth

½ cup dry white wine

4 Tbs. fresh lemon juice, divided

½ cup finely chopped mint”

½ cup finely chopped parsley

¼ cup finely chopped dried tart apricots

Toast walnuts in a skillet or on a rimmed baking sheet, in a 350 deg. oven, tossing once, until golden brown, 7–10 minutes. Let cool, and chop. Heat 3 Tbs. oil in a large skillet over medium-high. Season pork loin with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning occasionally until instant-read thermometer inserted into the thickest part of loin registers 150 deg., 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbs. lemon juice, and remaining ½ cup oil in a small bowl; season with salt and pepper. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Spinach Stuffed Pork Loin: Serves 6

3 lb. boneless pork loin

(1) 4 oz. can mushroom stems and pieces

½ cup diced shallots

1 garlic clove-minced

2 Tbs. brandy

1 Tbs. butter

(1) 10 oz. box frozen, chopped spinach-thawed

1 Tbs. oil

Salt and pepper to taste

2 cups condensed canned chicken broth + more if needed

¼ cup white wine

Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Sauté the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

Baked, Glazed Ham: For those on restrictive diets, Smoked Turkey can be substituted for the ham. The GLAZE is an old family recipe

1 ham, shank or butt 7-10 lbs.

½ cup molasses

2 Tbs. cider vinegar

@24 whole cloves

2 cups apple juice + more if needed

1 small can pineapple rings

4-5 Candied or Maraschino cherries + equal number of toothpicks

½ cup raisins

Trim all fat from the ham, lightly score the top and dot it with cloves.  Put the ham in a roasting pan with 1 cup of apple juice to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, or when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15min. per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 min. before it’s finished, open a small can of pineapple slices and, reserving the juice, place 4 slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.

Raisin Sauce

Meanwhile, combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and ½ cup raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Add the pan drippings and stir to incorporate. To make a delicious Raisin Sauce!

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 or Chicken: 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