Post by Kate on Dec 14, 2013 1:43:34 GMT -5
Roast Suckling Yule Pig with Apples
1 suckling pig (14 to 16 pounds)
Salt and freshly milled pepper
6 tart apples, quartered
1 small red delicious apple
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 lemons, halved
Virgin olive oil
Fresh herbs (thyme, rosemary, etc.), for serving
Field greens such as arugula, bibb lettuce, mizuna, tat soi, frisee, oakleaf, red chard, radicchio, mustard greens, radicchio, etc., for serving
Preheat the oven to 450° F.
Remove the liver, kidneys, heart and other organs from the cavity of the pig and thoroughly scrub the pig. Towel dry thoroughly, inside and out. Salt and pepper the cavity, and stuff it with apples, herbs and lemon halves. Sew the cavity shut with a larding needle or close with skewers and string.
Place the pig in a large roasting pan in a sitting position with its back legs folded under its rump and front legs forward. Brace the mouth open with a 2-inch ball of foil. Cover the ears with foil to protect them from burning. Roast the pig for 30 minutes.
Brush on olive oil to coat the skin and reduce the temperature to 350° F. Roast for 30 minutes and baste again.
Continue roasting for 2½ hours, basting every 30 minutes with the pan juices. Insert a meat thermometer into the fleshiest part of the thigh. When the internal temperature reaches 185° F., the pig is roasted. Remove the pig from the oven and let it rest for 30 minutes.
Transfer the pig to a serving board or platter and remove the foil. Fill the mouth with fresh rosemary and thyme and a small apple.
Meanwhile, skim off as much fat as possible from the pan juices and pour the liquid into a small saucepan. Cook the juice until heated through and reserve ¾ cup to pour over the field greens. Serve the remaining juices with the roast.
12 tart red apples
2 cups brown sugar
2 sticks butter
8 teaspoons ground cinnamon
Preheat oven to 350° degrees F. Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.
Place apples around pig on top of field greens.