Southern Living, December 2013 Page 6

December 07, 2012
Photo: Melina Hammer; Styling: Iain Bagwell
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Sage-Crusted Pork Racks with Pear Chutney

Photo: Melina Hammer; Styling: Iain Bagwell
Sage-Crusted Pork Racks with Pear Chutney Recipe
These mouthwatering Sage-Crusted Pork Racks topped with a spiced Pear Chutney are the perfect main dish for your holiday dinner. Have your butcher French the bones of your pork loin roasts for a more elegant presentation.

 

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2 of 4

Turkey Roulade with Figgy Port Wine Sauce

Photo: Melina Hammer; Styling: Iain Bagwell
Turkey Roulade with Figgy Port Wine Sauce Recipe
Thick slices of bacon and spinach are rolled into turkey breasts and baked to perfection for Turkey Roulade. A Figgy Port Wine Sauce completes this holiday dish.

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Cracklin'-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa

Photo: Melina Hammer; Styling: Iain Bagwell
Cracklin'-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa Recipe

Ask your butcher: While a holiday ham traditionally consists of a cured, brined, or smoked cut of pork from the hind leg, we're taking liberties with the word "ham" and choosing the best cut for this job: the shoulder. Order a skin-on fresh picnic ham, aka the picnic cut, a forgiving, economical joint that will give you the juiciest results.

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Standing Rib Roast with Red Wine Mushrooms

Photo: Melina Hammer; Styling: Iain Bagwell
Standing Rib Roast with Red Wine Mushrooms Recipe
You'll make a bold statement with Standing Rib Roast with Red Wine Mushrooms as the centerpiece to your holiday feast. Start roasting at 450º for 45 minutes to form the caramelized crust. Then reduce the temperature and finish cooking to keep the inside pink and juicy.

 

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