Reporter’s Recipes 12-4-14

Special Occasion Stuffed Crown Pork Roast


7 pounds crown pork roast

2 cups chopped cranberries

1/2 cup white sugar

1/2 cup butter

2 onions, chopped

2 cups chopped celery

2 teaspoons salt

1/4 teaspoon ground black pepper

8 cups white bread cubes

2 apple – peeled, cored, and chopped

1/2 cup apple juice

1 egg

1 teaspoon poultry seasoning

Directions Preheat oven to 375 degrees F (190 degrees C). Season pork roast with salt and pepper to taste, then place on a rack in an open roasting pan, rib ends down. Bake at 375 degrees F (190 degrees C) for 2 hours. Roast will be only partially cooked. Meanwhile, in a medium bowl, combine cranberries and sugar and mix well; set aside. Melt butter or margarine in a large skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes. Add cranberry mixture, 2 teaspoons salt, 1/4 teaspoon ground black pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well. After the two hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry/apple stuffing. Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone. Return stuffed roast to oven and continue roasting at 375 degrees F (190 degrees C) for about 1 1/2 hours, or until internal temperature of meat reaches 175 degrees F (80 degrees C). (Note: If stuffing becomes too brown, cover it with aluminum foil.) To Serve: Place roast on warm platter and let stand for 15 minutes for easier carving. Slice between ribs to carve, and serve with stuffing.

Jamie’s Baked Brie


1 shallot, minced

2 cloves garlic, minced

1/4 teaspoon white pepper

1 tablespoon dry vermouth

1 (8 ounce) round Brie cheese

3 sheets phyllo dough

2 tablespoons melted butter

Directions Preheat an oven to 350 degrees F (175 degrees C). Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven. Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

Rich Chocolate Truffle Pie


12 ounces semisweet chocolate chips

1 1/2 cups heavy whipping cream

1/4 cup sifted confectioners’ sugar

1 tablespoon vanilla extract

1 (9 inch) prepared chocolate cookie crumb crust

Directions In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust. Refrigerate at least 8 hours before serving.