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Home For The Holidays

How about a few new ideas on how to dazzle ’em this holiday season with dishes
as spectacular as those served by the finest restaurants? Pepper Crusted Pork
Roast is a great alternative to turkey and ham and an entrée befitting your finest
serving plate. Butternut Squash Puree and Onion Popovers are the perfect sides
for this great meal. Top it off with a dazzling Mocha Cream Puff Pastry Ring and
sit back and wait for the raves. Many blessings this month and peace to you and


1 Tablespoon crushed green peppercorns

1 Tablespoon lemon juice

1 Tablespoon poultry seasoning

6 cloves garlic, minced

3/4 teaspoon cracked black pepper

3/4 teaspoon crushed, dried red pepper

1 (10-12 rib) crown roast of pork, well-trimmed

(4-4-1/2 pounds)

Parsley or bay leaf to decorate

Grape clusters, cherries, or other fruit

Preheat oven to 450°. Combine first six ingredients and rub mixture over inside
of roast. Place roast, bone ends up, on a rack in a roasting pan. Cut a piece
of foil long enough to fit around ribs. Fold foil lengthwise in half. Wrap around
ribs and fold over tips of ribs. Insert meat thermometer into roast without
touching bone or fat. Place roast in oven and reduce heat to 325°. Bake for
2-1/2 hours or until meat thermometer reads 160°. Remove from oven and let roast
stand for 15 minutes. Transfer to a large serving platter and garnish with parsley
and grape clusters. Carve immediately and serve. Makes 10 to 12 servings.


1 butternut squash (about 2 lbs.)

2 to 3 Tablespoons sweet unsalted butter

1/4 teaspoon salt

1 Tablespoon light brown sugar

Dash of ground allspice

Dash of nutmeg

Stand squash on end and peel with vegetable peeler. Split lengthwise and cut
off slice from both ends. Scoop out seeds and pith with a sharp spoon. Cut squash
into large chunks and steam over boiling water until fork tender. This should
take 10 to 12 minutes. Puree squash in a food mill or processor. Transfer to
a large mixing bowl. Add remaining ingredients and beat with electric mixer
until light and fluffy. Serve immediately. Makes 4 servings.


1 cup whole milk

1/2 teaspoon salt

1 Tablespoon melted butter

3 eggs, well-beaten

1 cup sifted flour

1/2 teaspoon onion powder

2 Tablespoons chopped dried onions

Preheat oven to 400°. Spray 6 baking cups or 6 popover pans with vegetable oil.
Combine first 6 ingredients together and beat until smooth. Add dried onions
and blend well. Fill cups two-thirds full and bake 40 to 45 minutes or until
golden brown. Serves 6.


3/4 cup water

3/4 cup unsalted butter

3/4 cup flour

3 eggs

2 Tablespoons slivered almonds

Boil water and butter together until butter melts. Add flour all at once. Stir
over medium heat until mixture clings to spoon and forms a ball. Remove from
heat and beat in eggs, one at a time, blending well after each addition. Spoon
mixture onto ungreased baking sheet, forming a 9-inch circle with a 3- or 4-inch
opening in the center. Sprinkle slivered almonds on top. Bake 8 minutes at 400°,
reduce heat to 350° and bake 30 minutes longer until deep, golden brown. Prick
ring several times with sharp knife tip to let steam escape. Let stand in oven
with heat off and door open for 5 minutes. When cool split in half and fill
with Mocha Buttercream (recipe follows).


1/4 cup instant coffee granules

4-1/2 teaspoons water

1 stick unsalted butter, room temperature

1-1/4 cups confectioners sugar

3/4 cup plus 2 Tablespoons heavy whipping

cream, chilled

Dissolve coffee granules in water. Place all ingredients in food processor and
process until light and fluffy (about 5 minutes). Stop several times to scrape
down the sides with rubber spatula. Transfer mixture to a mixing bowl and, using
electric mixer, beat 15 to 20 minutes on medium-high speed, stopping frequently
to scrape down sides. Mixture should be light and fluffy. Spoon mixture between
layers of pastry ring. Serves 8.

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