Please join Gollum for more Foodie Fridays!!!
This week I am showcasing a crown roast and a grasshopper pie.
Let me recommend asking the butcher for the
otherwise you might get the color ones.
Have your butcher prepare a crown roast.
Put on rack in roasting pan
and season with salt, pepper to taste and rosemary
or any seasoning of your choice.
This really is a dish that can be customized to your taste.
Cover rib ends with small pieces of foil while roasting.
Roast in 325 degree oven until meat thermometer
registers 170 degrees.
Loins need to roast to 170 degrees only although
other pork cuts done at 185 degrees.
A 14 rib crown roast will take about 4 hours.
About 30 minutes before end of roasting time
mix apricot preserves and honey and brush on ribs.
Once you have removed from oven
place the little hats on each rib and serve!
And as we are getting ready for St Patrick's Day
how about a
25 chocolate sandwich cookies
1/2 cup butter, melted
2 cups marshmallow creme
1/4 cup creme de menthe liqueur
2 cups whipping cream
- Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan or pie plate.
- In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.
I hope you enjoy!!
Thanks for dropping by Y'all!