Okay, you’ve got everyone’s gift and the tree is trimmed but you forgot one thing — your Christmas dinner menu. Tyler Florence of the Food Network saves the holiday spirit with this festive Christmas meal. Check out the recipes below.
PORK ROAST STUFFED WITH APPLES, LEEKS AND WALNUTSTyler Florence
Coat a large skillet with oil and place over medium heat. Add the butter once it has melted, add the leeks, apples, walnuts and several sprigs of thyme. Sauté for 5 to 10 minutes until the leeks and apples have released their moisture and softened. Pour in the cream and season with salt and pepper. Let the mixture cook down until dry. Remove from the heat and let cool.
Preheat oven to 425F. Slice the pork roast lengthwise down the center to lay it out flat like a book. Season the port generously with salt and pepper. Spread the cooled leek filling evenly on the meat.
Starting from the side closest to you, roll the pork up like a pinwheel.
Tie it in 3 or 4 places with kitchen string to hold it together. Carefully transfer the pork loin to a roasting pan with an insert rack. Toss some more thyme sprigs on top and roast for 20 to 25 minutes. Let the pork loin rest for 5 minutes before removing the strings and slicing.
SPICED POACHED QUINCETyler Florence
In large pot, combine all ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on the top of the simmering quinces and place a small plate on top of the paper to keep the quinces submerged in the syrup. Watch the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are cooked, easily pierced with a paring knife, but not falling apart. Strain the syrup.
Serve 1/2 of a quince, warm or at room temperature, in a shallow bowl with some syrup.