Heirloom Pork Roast
Heirloom Pork Roast with Fresh Sage
4 garlic cloves, peeled and finely chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh sage
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1 heirloom pork loin roast (4 pounds), trimmed
1/3 cup dry white wine
2/3 cup chicken or vegetable broth
1. Preheat oven to 450 degrees F. Combine garlic, parsley, sage, thyme, salt, pepper, and oil to make a paste. Place roast in a small roasting pan (13-inch by 9-inch) and rub herb paste on outside of pork. Roast pork for 45 minutes. Turn oven down to 350 degrees F, cover meat loosely with foil, and roast until meat thermometer inserted in thickest part of roast reaches 155 degrees F, about 45 minutes longer. Internal temperature of meat will rise to 160 degrees F upon standing. When roast is done, let stand 15 minutes to set juices for easier carving.
2. Add wine to the roasting pan and heat to boiling, stirring until browned bits are loosened from bottom of pan. Add broth and bring to a boil. Remove from heat; skim and discard fat.
Ham Bourbon Molasses
Georgia - A Sustainably Southern Holiday Dinner
Strong local food traditions have survived the bland sameness of the global food system in some places and thankfully this holds true in the Deep South. Celebrate Georgia's flavorful holiday cuisine with a recipe of Roasted Ham with Molasses, Bourbon and Pecans.
Achiote Citrus Turkey
Achiote-Citrus Marinated Roasted Heritage Turkey
1 pound achiote paste
12 fluid ounces orange juice
1 ounce garlic powder
1 tablespoon cumin powder
1/4 cup balsamic vinegar
1/2 cup canola oil
1 bunch cilantro, finely chopped
salt and pepper, to taste
1/2 cup local honey
wedges of 2 oranges, reserve for roasting
3 bay leaves, reserve for roasting
2 sprigs fresh thyme, reserve for roasting
1. Preheat the oven to 325 degrees F.
3. Coat the turkey with the paste inside and out and reserve some of the paste for basting. Place the orange wedges, bay leaves and thyme sprigs into the cavity of the bird.
4. Tuck the wings of the bird under the body, truss and place in a roasting pan.
5. Roast the turkey, basting with the reserved paste, until the internal temperature reaches 165 degrees F.
Lamb Shanks Shiitake
Montana - A Green Holiday Dinner on the Great Plains
Nothing's tastier than food raised close to home. Enjoy a succulent holiday dinner of Braised Lamb Shanks with Wild Mushroom Pan Sauce while you celebrate foods that are good for your health, your local economy and the environment.
Roasted Wild Duck
Northern California - A Local Pacific Northwestern Holiday Feast
Each of us lives in a unique landscape with a food history all its own. Go local this season with a recipe for Roast Duck with Dried Apricots and Prunes and bring back traditions of holiday meals past.