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Originally published December 17, 2013 at 3:02 PM | Page modified December 17, 2013 at 3:37 PM

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Holiday Recipes: Entrées

Plan your holiday feast with treasured recipes from The Seattle Times archives and its storied test kitchen.Today you’ll find main courses to dazzle your guests.


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CRISPY SALMON WITH PANCETTA AND SAGE

Serves eight

1 salmon fillet, about 22 / 3 pounds

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

12 fresh sage leaves

8 ounces thinly sliced pancetta

1. With a sharp paring knife, make 24 shallow incisions into the fleshy side of the salmon. Sprinkle with salt and pepper. Tear each sage leaf in half and tuck a piece into each incision. Lay the pancetta over the top of the salmon. (The salmon can be prepared a couple of hours ahead to this point. Wrap in plastic wrap and refrigerate.)

2. Place oven rack in top third of oven and preheat to 450 degrees. Remove plastic wrap and place salmon on a lightly oiled broiler pan and bake about 12 minutes per inch of thickness or until the salmon tests done in the thickest part.

3. Transfer salmon to a platter, removing the skin. Cut into slices for serving.

Adapted by The Seattle Times in 2006 from “Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients” by Rozanne Gold.

MUSHROOM-STUFFED PORK ROAST WITH MUSHROOM-BERRY SAUCE

Serves eight to 10

Marinade:

1 (2½-pound) boneless pork roast

1 cup coarsely chopped onion

2 medium cloves garlic, coarsely chopped

Grated peel of 1 orange

½ cup orange juice

¼ cup port wine

1 teaspoon herbes de Provence, or ½ teaspoon dried thyme

¼ teaspoon whole black peppercorns

Stuffing:

1 teaspoon butter

1 teaspoon olive oil

1 / 3 pound shiitake or cremini mushrooms, cleaned and thinly sliced

1 medium clove garlic, peeled and minced

1 large shallot, peeled and minced

½ cup fine fresh breadcrumbs

½ teaspoon herbes de Provence, or ¼ teaspoon dried thyme

2 tablespoons chopped fresh parsley

1 / 8 teaspoon salt

Freshly ground black pepper to taste

Sauce:

1 teaspoon butter

1 teaspoon olive oil

½ pound shiitake mushrooms, cleaned and thinly sliced

1 medium clove garlic, peeled and minced

1 large shallot, peeled and minced

1 cup chicken broth

¼ cup port wine

¼ cup orange juice

½-1 teaspoon Kitchen Bouquet

½ teaspoon herbes de Provence, or ¼ teaspoon dried thyme

½ teaspoon arrowroot dissolved in 2 teaspoons water

½ cup cranberries

1 cup frozen blueberries

¼ teaspoon salt

Freshly ground black pepper to taste

2 tablespoons chopped fresh parsley

1. To prepare the pork and marinade: Cut the strings from the pork and separate the two halves. Put into a gallon-size zip-lock bag with the onions and garlic. Combine the orange peel, juice, port, herbs and peppercorns. Pour over the pork, close the bag and refrigerate overnight. Turn the bag occasionally during the marination time.

2. To prepare the stuffing: In a large skillet, combine the butter and oil. Heat over medium-high heat. When hot, add the mushrooms and saute until they begin to give off their liquid. Add the garlic and shallots; sauté until the liquid has evaporated. Spoon into a strainer and cool. Combine the cooled mushrooms with the breadcrumbs, herbs, parsley, salt and pepper.

3. Remove the pork from the marinade. With your hands, pack the mushroom stuffing onto one half of the pork. Top with the second half of pork and tie with kitchen string in several places to secure. Put onto a rack in a foil-lined roasting pan and roast in a preheated 325-degree oven about two hours, or until the pork reaches 170 degrees on an instant-read thermometer. Let rest 10 minutes before slicing.

4. To prepare the sauce: In a large skillet, combine the butter and oil. Heat over medium-high heat. When hot, add the mushrooms and saute until they begin to give off their liquid. Add the garlic and shallots; sauté until the liquid has evaporated. Remove from the pan. Add the broth, port, orange juice, Kitchen Bouquet and herbs. Bring to a boil, reduce the heat and simmer five minutes. Add the dissolved arrowroot and cranberries; cook three minutes. Stir in the blueberries; simmer one minute. Season with salt and pepper; stir in the mushrooms and parsley and keep warm. (Stir in any juices that have collected around the pork.)

5. To carve the pork, cut the strings and remove the top half of the pork. Carve both halves of pork. Put onto a platter with the stuffing and spoon a little of the sauce over. Serve the remaining on the side.

From The Seattle Times archives, 1994; Inspired by “Berries” by Sharon Kramis.

MAPLE BOURBON-GLAZED HAM

Serves 25

½ cup bourbon

2 tablespoons butter

½ cup maple syrup

½ teaspoon ground cinnamon

1 tablespoon cornstarch

2 tablespoons water

1 (6-pound) fully-cooked ham

1. Combine the bourbon, butter, maple syrup and cinnamon in a small saucepan. Mix the cornstarch and water until smooth and stir it into the bourbon mixture. Heat and stir until it boils.

2. Place the ham in a shallow baking pan. Make diagonal slashes, crisscrossing on the fat side of the ham. Pour the glaze over the top of the ham. Insert a meat thermometer in the thickest part of the ham.

3. Bake in a preheated 325-degree oven 20 to 25 minutes per pound or until a thermometer reads 140 degrees, spooning glaze on occasionally. Remove from the oven and cool slightly before carving; arrange the slices on a platter.

Note: If you have the butcher pre-slice the ham and tie it back together, it will allow the glaze to penetrate through each slice. Untie before serving.

From The Seattle Times archives, 1990.

STANDING RIB ROAST OF BEEF

Serves eight

1 standing rib roast, 8 to 9 pounds

½ teaspoon salt

Freshly ground black pepper to taste

1. Remove the meat from refrigeration about an hour before roasting.

2. Place the meat, fat side up, on a rack in a shallow roasting pan. Do not cover and add no liquid. Insert a meat thermometer so that the tip is in the center of the thickest part of the roast and not touching fat or bone.

3. Roast the beef in a preheated 350-degree oven for 20 to 25 minutes per pound for medium-rare meat. The thermometer should read between 140 and 150 degrees. Salt and pepper the roast halfway through the cooking time. Remove to a warm platter. Let stand 15 minutes before carving. Serve with pan juices or gravy.

Note: If you prefer your roast done to medium, the thermometer should read between 150 and 160 degrees.

From The Seattle Times archives, 1990.



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