Saturday, April 20, 2019

Holiday Bone-In Pork Roast





























I love making a roast.  Whether it’s beef or pork they are so easy to make and such an elegant show stopping center piece for your holiday table, especially the standing rib roasts.  This Herb Crusted Pork Rib Roast is so tender and juicy with just the right amount of seasoning. Keep in mind that pork rib roasts are much more affordable than beef rib roasts and great for serving a large group

Holiday Bone-In Pork Rib Roast


Dry Rub

1 cup brown sugar, firmly packed

1/2 cup paprika
1 tablespoon sugar
1/4 cup garlic powder
2 tablespoons mild chili powder                         
2 tablespoons coarse salt
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice




 










 
 










Mix all dry seasonings and ingredients together until blended. Lay roast on plastic wrap and rub generously with rub. Wrap in plastic wrap and store in the refrigerator for at least 2 hours.
































Preheat oven to 450 degrees. Put a rack inside a large shallow roasting pan to keep the roast off the bottom of the pan. Discard plastic wrap and lay your roast on top of the rack. Then fill the bottom of the pan with water under the ribs making sure the roast is not touching the water.



 



















 


Cover tightly with aluminum foil and bake for 30 minutes in a hot oven.  Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4 hours or until bones can slide out easily when pulled from the roast.

 
 






















Remove from oven and carefully remove foil so that steam escapes.  Carefully use tongs to lift the roast to a platter. Tent loosely with foil and allow to rest for about 10 minutes before carving.  Remove foil, slice between the rib bones and serve.






 


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Mini Carrot Cakes
























Okay Easter is coming and you just have to have carrot cake for Easter, right?  But why not be creative?   Who says it has to be a cup cake, sheet cake, layer cake or brownies for that matter?   I decided to make little individual cakes for everyone this year!   These will make a wonderful presentation and one mini cake is just perfect for each person. 

Mini Carrot Cakes

1 3⁄4 cups all-purpose flour 
1 3⁄4 teaspoons baking powder 
1 teaspoon ground cinnamon 
1 ⁄2 teaspoon ground nutmeg 
1⁄2 teaspoon baking soda 
1/2 teaspoon salt 
2 jars (4 oz each) baby food carrots 
2 ⁄3 cup grated fresh carrots 
3⁄4 cup orange juice 
1⁄2 cup sugar 
1⁄4 cup canola oil 
1 large egg 
1 teaspoon vanilla extract 

Preheat oven to 375 degrees.  Line a baking dish (13 x 9 x 2) with parchment paper leaving the ends hanging over the sides for easy lifting later. Spray parchment paper with nonstick cooking spray.
Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.  

In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.

Stir wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes. Using parchment paper hanging over the sides of your pan, lift cake from pan and cool completely on wire rack.  Leave the paper on the cake.





























Cream Cheese Frosting

8 oz cream cheese
1⁄4 cup unsalted butter, softened
1 teaspoon vanilla extract
1  1/2 cup powdered
orange and green food color gel

In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy. On low, beat in powdered sugar until fluffy. Reserve 1⁄2 cup of frosting in one small bowl and a 1/4 cup of frosting in another small bowl.  Put remaining frosting in pastry bag.

Using the parchment paper sides, lift cake onto work surface. With a 2-3 inch round biscuit cutter, cut out 12 rounds from sheet cake. 

Using the parchment paper sides, lift cake onto work surface. With a 2-3 inch round biscuit cutter, cut out 12 rounds from sheet cake. 




























Garnish  

For the reserved frosting:  add the orange gel to the bowl with half a cup of frosting to get the color of a carrot. Then place the orange frosting in a quart sized re-sealable plastic bag and snip off the tip from one of the bottom corners.  Make the shape of a carrot on each mini cake.

Do the same with the green gel and the 1/4 cup of frosting in another bag. make the  green tops for your carrots to finish your cakes.

Photography is the property of and copyrighted to ©Welcome Home.