Crown Roast of Pork

Crown Roast Of Pork

Ingredients

Crown Roast

• 2 8-Bone pork loin roast, frenched
• Wood chunks for smoking, preferably apple and/or cherry

Dijon And Herbs Wet Rub

• 1 cup - Olive oil
• ¾ cup - Fresh parsley
• ¼ cup - Fresh thyme
• ¼ cup - Fresh sage, chopped
• 2 tbsp - Whole grain dijon mustard
• 2 Garlic clove, minced
• 2 tsp - Lemon zest
• 2 tbsp - Salt
• 1 tbsp - Black pepper

Stuffing

• 2 tbsp - Butter
• 6 Strips of bacon, miced
• 4 Shallots, diced
• 4 Celery stalks, diced
• 1 ½ lb - Ground pork
• 2 tbsp - Chili powder
• 1 Garlic clove, minced
• 1 tsp - Fresh thyme
• ½ tsp - Black pepper
• 2 cup - Chicken broth
• 8 cup - Dry bread cubes

Brown Sugar Rosemary Glaze

• ½ cup - Butter
• ½ cup - Brown sugar
• ¼ cup - Worcestershire sauce
• 1 Sprig of rosemary
• 1 tbsp - Lemon juice
• ½ tsp - Salt
• ½ tsp - Black pepper

Additional Equipment

• Wireless meat thermometer
• Butcher twine

Preparation

1. Preheat your grill to 325°F;
2. Place both pork loin fat side down on your butcher block and make 1 inch deep cuts between each ribs – making sure to not cut all the way through;
3. In a food processor, blend all of the Dijon And Herbs Wet Rub ingredients together until it becomes a liquid paste then brush of every surface of the crown roast;
4. In a saucepan, whisk in all Brown Sugar And Rosemary Glaze ingredients and bring to a boil for 2 minutes;

Place the crown roast in your grill for indirect and toss a few wood chunks onto hot coals for smoking; If you are using a wireless meat thermometer, insert one of its probe in the deepest section of the roast without touching the bones; Cook until the internal temperature of the roast reaches 145°F; Brush the roast every 30 minutes with the glaze;

1. While the crown roast is cooking, make the stuffing: sauté the bacon, shallots and celery seed with 2 tbsp of butter in a large skillet for 5 minutes then add the ground pork, chili powder, thyme, pepper and garlic and cook for another 15 minutes; add the chicken broth and bring to a boil for 5 minutes; Transfer into a large bowl and mix with the dry bread cubes;
2. Once the crown roast has reached his targeted temperature, remove from your grill and let rest at room temperature for 20 minutes; Pour the stuffing inside the roast and serve.
   
   

Blueberry Coffee Cake

Blueberry Coffee Cake

Ingredients:
2 c. flour

1 c. sugar

1 c. milk

1/3 c. butter, softened

1 egg

1 T. baking powder

1 t. salt

1 ½ c. blueberries (I used frozen; thawed slightly)

Directions:

Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.

Grease a 13×9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.

Streusel Topping:

½ c. chopped walnuts or pecans

1/3 c. brown sugar, packed

¼ c. flour

½ t. cinnamon

1 T. butter, softened

Mix all ingredients together until crumbly. Sprinkle on top of cake.

Glaze:

1 c. powdered sugar

2 T. milk

¼ t. vanilla

Combine all ingredients; drizzle over top of cake.

Salted Caramel Cinnamon Buns

Salted Caramel Cinnamon Buns

Ingredients

For the dough:

3 tablespoons granulated sugar

1 teaspoon kosher salt

1 1/2 cups milk, warmed slightly

4 tablespoons (1/2 stick) unsalted butter, room temperature

4 cups all-purpose flour

1 tablespoon instant yeast

1/2 teaspoon ground cardamom

For the filling:

2 ounces cream cheese, room temperature

1/3 cup canned pumpkin

1 egg white

1/2 teaspoon ground dry ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon

For the glaze:

3 tablespoons butter

1 1/4 cups packed dark brown sugar

1/2 cup light cream

1 teaspoon cinnamon

1 teaspoon vanilla bean paste

1/2 teaspoon flake sea salt

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Directions:

To prepare the dough, 

In the bowl of a stand mixer fitted with a dough hook, combine all ingredients and mix on low until the dough is soft and elastic, about 8 minutes.

Alternatively, the dough can be mixed by hand. If so, in a large bowl combine all ingredients but start with 2 cups of the flour, then slowly work in the remaining 2 cups as the dough comes together.

Turn the dough out onto a floured work surface and knead several times.  Cover with plastic wrap and let rest for 15 minutes.

Once the dough has rested, use a rolling pin to roll it out into a 12-by-18-inch rectangle.  If the dough shrinks back, allow it to rest a little longer before continuing.

Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray.  Alternatively, line a rimmed baking sheet with kitchen parchment and coat with cooking spray.

To prepare the filling, in a medium bowl use an electric mixer beat together the cream cheese, pumpkin, egg white, ginger, nutmeg and cinnamon.  Spread the pumpkin mixture evenly over the rolled out dough going all the way to the edge except on one long side (leave 1 inch of that long side bare).

Starting with that side, roll up the dough into a log like a jelly roll, pinching the sides to seal.  Using a sharp knife, cut the log into 12 rounds. Arrange the rounds in the prepared pan. If using the 9-by-13-inch pan, the buns will touch.  If using a baking sheet, the buns can be spread out (and will cook slightly faster).

Cover with plastic wrap and allow to rise until slightly puffy, about 20 minutes. Bake for 25 to 30 minutes, or until golden brown and the buns reach an internal temperature of 190 F.

While the buns bake, make the glaze.

In a medium saucepan over medium-high heat, combine the butter, brown sugar, cream and cinnamon.  Cook, stirring frequently, for 5 minutes or until slightly thickened.  Stir in the vanilla bean paste and salt. 

When the buns are cooked, immediately drizzle all over with the caramel.

Allow to cool for 10 minutes before serving.

"Starbucks" Pumpkin Scones

Pumpkin Scones

This is the "Starbuck" Pumpkin Scone Recipe copycat.

Ingredients:

Scones
2 cups all purpose flour

7 tablespoons sugar
1 tablespoon baking powder 

1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half and half
1 large egg

Powdered Sugar Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

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Directions:

TO MAKE THE SCONES:.Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

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TO MAKE THE PLAIN GLAZE:.

Mix the powdered sugar and 2 tbsp milk together until smooth.

When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.

Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.