Oranges and lemons and a holiday roast If you can boil water, you can make a citrus glaze that will giveyour holiday roast tangy flavor and a beautiful, shiny finish. You boil down fresh citrus juice to intensify its bright, tartflavor and natural sweetness and create a glaze to brush on as the meatnears doneness (if added earlier, the sweet glaze is inclined toscorch). Pork Leg with Orange-Lemon Glaze 3 1/2 cups orange juice 1/2 cup lemon juice 1 bone-in pork hind leg (14 to 16 lb.) 14 to 16 small yams (5 to 6 in. long) 6 pounds tiny carrots (about 4 in.
long), peeled Orange halves, rosemary sprigs or citrus leaves, and cranberries In an 8- to 10-inch frying pan, boil orange and lemon juice,uncovered, over high heat until reduced to about 2/3 cup; stir toprevent scorching. Set glaze aside. If desired, score the skin of the pork leg with a sharp knife tomake a 1-inch diamond pattern. Set meat, hip joint down, directly in aroasting pan (at least 12 by 17 in.). Roast on lowest rack of a 400|oven for 30 minutes, then reduce heat to 325|. Cook meat until athermometer inserted into the thickest part (not touching bone)registers 165| to 170|-20 minutes per pound, or about 5 hours for a15-pound leg. Siphon off and discard fat occasionally.
About 1 1/2 hours before pork will be done, arrange some of theyams and carrots around roast; put remaining vegetables in a 9- by13-inch pan and bake alongside meat. Baste vegetables occasionally withpork juices. About 10 minutes before leg is done, brush half the glaze over it. Lift cooked leg from pan (use potholders to protect hands) andtransfer to a platter; surround with vegetables. Keep roast warm, butlet it stand about 20 minutes before carving. Garnish with orangehalves, rosemary, and cranberries. Skim fat from pan and add remaining glaze to pan juices. Bring toa boil on medium-high heat, scraping pan to loosen crusty bits; pourinto a serving dish.
Cut skin from leg and snip into small pieces withscissors; eat with meat and vegetables. Carve meat. Spoon sauce overindividual portions. Serves 14 to 16.– Michael Roberts, Los Angeles. Beef Rib Roast with Tangerine Glaze 4 cups tangerine or orange juice 1 beef rib roast, 7 to 10 pounds 1 pound small whole onions (about 1-in. diameter), peeled Chestnuts (directions follow) Tangerines and rosemary sprigs 3 tablespoons orange-flavored liqueur In an 8- to 10-inch frying pan, boil juice, uncovered, over highheat until reduced to about 2/3 cup; stir to prevent scorching.
Setglaze aside. Set beef, fat side up, directly in a roasting pan (at least 12 by15 in.). Roast in a 325| oven until a thermometer inserted in thickestpart (not touching bone) reaches at least 130| for rare–20 minutes perpound, or about 2 hours and 20 minutes for a 7-pound roast. About 2 hours before the roast is done, put onions in pan; 1 hourlater, add chestnuts. Then, about 10 minutes before the roast is done,brush half the glaze over it and the onions.
Transfer roast, onions, and chestnuts to a platter; keep roastwarm, but let it stand about 20 minutes before carving. Garnish withtangerines and rosemary. Skim and discard fat from pan and add remaining glaze to panjuices. Bring to a boil over medium-high heat, scraping pan to loosencrusty bits.
Add liqueur; pour into a serving dish. Carve meat, thenspoon sauce over individual portions. Makes 8 to 10 servings. Chestnuts. Use 2 jars (8 oz. each) vacuum-packed whole chestnuts;or 2 cans (15 1/2 oz. each) whole chestnuts in water, drained.
Chestnutsare available in some supermarkets and fancy food stores. Leg of Lamb with Grapefruit Glaze 4 cups grapefruit juice 1 leg of lamb, 5 to 6 pounds 3 or 4 celery hearts (about 3/4 lb. each) 1/4 cup (1/8 lb.) melted butter or margarine 6 to 8 (about 2 1/2-in. diameter) Golden Delicious apples Rosemary sprigs and cranberries In an 8- to 10-inch frying pan, boil grapefruit juice, uncovered,over high heat until reduced to about 2/3 cup.
Stir to preventscorching; set glaze aside. Set lamb, fattest side up, directly in a roasting pan (at least 12by 15 in.).
Roast in a 325| oven until a thermometer inserted inthickest part (not touching bone) registers 140| to 145| formedium-rare– 20 minutes per pound, or about 1 hour and 40 minutes for a5-pound leg. Meanwhile, rinse celery hearts, trim to 8 inches, and cut in halflengthwise. About 1 hour before meat is done, place celery in singlelayer in 9- by 13-inch pan; brush with melted butter. Bake alongsidemeat; baste with pan juices several times.
Cut apples in half and core. About 20 minutes before meat is done,lay apples, cut side down, in meat pan; baste with pan juices severaltimes while cooking. About 10 minutes before lamb is done, brush half the glaze overmeat.
Transfer lamb, celery, and apples to a platter; keep warm, but letlamb stand about 20 minutes before carving. Garnish with rosemary andcranberries. Skim fat from pan. Add remaining glaze to pan juices and cook overmedium-high heat, scraping pan to loosen crusty bits; pour into aserving dish. Carve meat, then spoon sauce over individual portions.
Serves 6 to 8. Photo: Glistening resplendently, roast leg of pork shines with tartorange glaze. Yams and tiny carrots bake with meat; orange, rosemary,and cranberries garnish Photo: 1.
Start by squeezing out 4 cups of citrus juice.You’ll boil it down to make a tart, clinging glaze Photo: 2. As boiling juice concentrates, large bubbles form. Stiroften near end so sauce won’t scorch Photo: 3. Brush half of the glaze over browned roast.
Combine theremainder with lean meat juices for sauce