Every holiday table features a show-stopping centerpiece, a grand beast that’s the highlight of the festive meal. These elaborate main courses often include cuts such as beef tenderloin, prime rib or crown roast of pork. We want to offer a bountiful and welcoming table, but those cuts are expensive and it can be pretty unnerving worrying about overcooking a $200 piece of meat.
Here you’ll find three recipes for sensational entrees that are deceptively simple and far cheaper than expensive cuts: Pork Shoulder Porchetta, Vegan Stuffed Roast Pumpkin and Salmon en Croute.
Pork shoulder is not nearly as costly as a rack of pork and is far easier to cook. It is the top portion of the front leg of the hog. The meat is darker and full of connective tissue and fat, making it extremely flavorful if cooked low and slow, breaking the collagen into gelatin and melting the fat. Look for smaller cuts labeled boneless pork shoulder or boneless Boston butt, named for the butt or barrel the meat was formerly shipped in.
This cut is wonderfully adaptable to the recipe for porchetta, a traditional herb-infused Italian roast suckling pig. (A more typical porchetta recipe involves wrapping a pork loin in pork belly, but using a shoulder is easier and less expensive.)
A whole roast pumpkin stuffed with a savory mushroom mixture will satisfy meat-eaters, too. It’s stunning in its wintery glory, filled with earthy mushrooms, nutty chickpeas and toothsome whole-grain bread.
Wrapping up our trio is Salmon en Croute, or salmon baked in a crust. Seafood can be expensive, but a side of salmon still comes in at a reasonable $25. Wrapped in store-bought puff pastry and layered with frozen spinach and Dijon mustard, this simple recipe creates a seafood show-stopper that’s deceptively easy.
RECIPES
A centerpiece for your holiday meal doesn’t have to break the bank or require hours of hands-on cooking. These recipes for Pork Shoulder Porchetta, Vegan Stuffed Roast Pumpkin and Salmon en Croute enable you to enjoy the true spirit of the holidays: time with family and friends.
Credit: Virginia Willis
Credit: Virginia Willis
Pork Shoulder Porchetta
Pork shoulder is well-marbled, moist and inexpensive. It makes a fantastic and flavorful porchetta. Prepare the porchetta one day in advance of serving to allow the meat and herbs to marinate overnight.
- 5-pound boneless pork shoulder or boneless Boston butt
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 6 garlic cloves
- Leaves from 6 sprigs fresh thyme
- Leaves from 4 sprigs fresh rosemary
- Leaves from 4 sprigs fresh sage
- Zest and juice of 1 small orange
- 1 teaspoon red pepper flakes
- 1 teaspoon fennel seed
- Place the pork shoulder fat side up on a cutting board. Using a chef’s knife, score the fat and skin in a diagonal pattern about ¼-inch deep. Flip the roast so the fat side is down on the board.
- Butterfly the roast by making a horizontal slice about 1/3 up from the bottom, starting from the outside and stopping 1-inch from the opposite edge. Open the flap like a book. (One side will be about 1-inch thick and the other piece will be about 3-inches thick.) Starting at the inside of the thicker side of meat, make a horizontal cut level with the first cut and stopping 1 inch from the opposite edge. Open that flap like a book. (It will resemble a folded letter in three sections.) And, depending on the shape of the roast, you may need to repeat. In the end, you will have a flat roast about about 2-inches thick. Season both sides of the meat with salt and pepper; set aside.
- In the bowl of a food processor fitted with the blade attachment, combine the garlic, thyme, rosemary, sage, orange zest and juice, red pepper flakes and fennel seed. Process until it forms a paste.
- Rub the meat side of the roast with the seasoning herb paste. Then roll up the roast so the fat side faces upward. Center the bottom of the roast on a long piece of kitchen twine. Bring the twine over the top and crisscross in the opposite direction. Flip the roast and tie the twine around the bottom of the roast. (It’s just like wrapping a present or package. As the roast is more round than long, there’s no need to tie the roast in 1-inch increments as with pork loin porchetta.) Place the prepared roast skin side up in a container and cover. Refrigerate to marinate overnight.
- Remove the roast from the refrigerator. Let come to room temperature, about 1 hour. Heat the oven to 450 degrees. Place the roast in a roasting pan fat side up. Roast to sear the skin, about 30 minutes. Decrease the heat to 350 degrees and roast until the meat registers 165 degrees on a meat thermometer, about 1 more hour.
- Remove from the oven to rest and let the juices redistribute. Remove the twine. Slice thinly and serve.
Serves 8.
Per serving: 538 calories (percent of calories from fat, 60), 50 grams protein, 2 grams carbohydrates, 1 gram total sugars, trace fiber, 35 grams total fat (12 grams saturated), 176 milligrams cholesterol, 244 milligrams sodium.
Credit: Virginia Willis
Credit: Virginia Willis
Vegan Stuffed Roast Pumpkin
The key to this recipe is finding a pumpkin that’s large enough without being too large. Search for a round and squatty one about the size of a dinner plate. Many Latin markets and international grocery stores sell Calabaza and Kabocha.
- 1 pumpkin or winter squash such as Sugar, Long Island Cheese, Calabaza or Kabocha (about 7 pounds)
- 1 teaspoon coarse salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 ounces whole wheat bread, torn into 1/2-inch chunks
- 1 tablespoon pure olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 8 ounces cremini mushrooms, sliced
- 4 garlic cloves, very finely chopped
- 1 (15.5-ounce) can chickpeas with liquid
- 1 tablespoon miso paste
- ¼ cup water or vegetable stock
- 1 teaspoon chopped fresh thyme, plus more sprigs for garnish
- 1 teaspoon chopped fresh sage, plus more sprigs for garnish
- Pinch cayenne pepper
- Place a rack in the center of the oven with the second rack underneath. Heat the oven to 350 degrees.
- Using a sharp, sturdy knife, working at a slight angle, cut a cap out of the top of the pumpkin or squash as you would a Halloween jack-o’-lantern. Discard the cap. Using a metal spoon or ice cream scoop, remove the seeds and strings from the cap and from inside the pumpkin. Discard the strings. Reserve the seeds and set aside.
- Season the inside of the pumpkin with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the prepared pumpkin in a round ovenproof skillet.
- Place the bread chunks in a medium bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and celery. Cook until soft and just starting to brown, about 5 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add miso and water; stir to combine.
- Transfer the vegetable mixture to the bowl containing the bread. Add chickpeas with liquid, thyme, sage and cayenne. Stir to combine.
- Fill the pumpkin with the stuffing mixture. Transfer to the center oven rack and bake until pumpkin is tender enough to be pierced easily with the tip of a knife, about 2 hours. Remove the skillet to a wire rack to cool slightly.
- During the last 30 minutes of cooking, prepare the seeds for garnish. Line a rimmed baking sheet with a nonstick silicone baking mat. Make sure to remove any remaining strings and pat the seeds dry with paper towels. Season with remaining 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Transfer to the lower oven rack and roast until browned and toasted, about 20 minutes. Remove baking sheet to a wire rack to cool slightly.
- Carefully transfer the pumpkin to a warmed serving plate using a large offset spatula or sturdy pancake turner. (You can also serve it in the skillet.) Garnish with sprigs of thyme and sage. Scatter some of the roasted pumpkin seeds over the top. To serve, scoop out some of the stuffing, making certain to include some of the inner walls of the pumpkin. Serve immediately with additional roasted seeds on the side.
Serves 8.
Per serving: 347 calories (percent of calories from fat, 29), 16 grams protein, 50 grams carbohydrates, 13 grams total sugars, 11 grams fiber, 12 grams total fat (2 grams saturated), no cholesterol, 518 milligrams sodium.
Credit: Virginia Willis
Credit: Virginia Willis
Salmon en Croute with Herb Cream Sauce
This recipe works best with a salmon filet that is rectangular in shape and of even thickness. The easiest way to obtain a 2-pound, rectangle-shaped salmon filet is to purchase a 2 1/2-pound salmon side and trim the belly meat and tail end. You can leave the skin on the salmon or remove it before baking according to your preference.
The most important words when working with puff pastry are “return to the refrigerator to chill.” Puff pastry must be cold for optimal rise.
- 10 ounces frozen spinach
- 2 garlic cloves, chopped, divided
- 1 teaspoon coarse salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 (13.5 ounces) puff pastry sheets
- 2-pound salmon filet (see note)
- 2 tablespoons Dijon mustard
- 1 large egg
- 1/2 cup parsley leaves
- 1/4 cup low-fat yogurt
- 1/4 cup light sour cream
- Line a rimmed baking sheet with a nonstick silicone baking mat or parchment paper. Set aside.
- Heat a large skillet over medium-high heat. Spray with nonstick spray. Add the frozen spinach and 1 chopped garlic clove. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until the spinach is thawed and heated through, 3 to 5 minutes. Transfer to a bowl and refrigerate or place in the freezer to chill, about 5 minutes.
- Unroll one of the puff pastry sheets and place on the prepared baking sheet. Spoon the spinach onto the center of the pastry sheet. Top with the trimmed salmon filet. Top with the mustard. Using the back of a spoon or offset spatula, spread the mustard to evenly coat. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Place the second sheet of puff pastry on top of the salmon. Using your fingers, press the second sheet to form fit to the salmon. Using a pizza cutter, trim the pastry to create a 1/2-inch border of crust around the salmon. Return to the refrigerator to chill, about 5 minutes.
- Meanwhile, whisk together the egg and remaining 1/2 teaspoon salt to form an egg wash. Set aside.
- Remove the salmon en croute from the refrigerator. Using the tines of a fork, press the tines around the edge to seal. Brush the entire pastry with the egg wash, reserving the remaining egg wash. Using a spoon or small cookie cutter, press semi-circles into the dough to simulate scales. Return to the refrigerator to chill, about 5 minutes.
- Heat the oven to 400 degrees. Remove the salmon en croute from the refrigerator. Brush again with remaining egg wash. Transfer to the oven and bake until brown, about 40 minutes.
- Meanwhile, in the jar of a blender combine the parsley, remaining chopped garlic clove, yogurt and sour cream. Pulse until smooth. Transfer to a serving dish. Set aside.
- Remove salmon en croute from the oven. Slice using a serrated knife into 8 pieces. Serve immediately with the herb cream sauce on the side.
Serves 8.
Per serving: 520 calories (percent of calories from fat, 51), 30 grams protein, 34 grams carbohydrates, 2 grams total sugars, 3 grams fiber, 29 grams total fat (13 grams saturated), 88 milligrams cholesterol, 607 milligrams sodium.
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