The Complete Autumn and Winter Cookbook by America’s Test Kitchen

What is America’s Test Kitchen? It is "the most watched cooking show on public television" and their latest cookbook, The Complete Autumn & Winter Cookbook by America’s Test Kitchen, is 468 stunning pages filled with delectable chapters on: Soups, Stews, and Chilis; Weeknight Dinners; Weekend Braising and Roasting; Centerpieces for a Crowd; Vegetable Sides; Grain and Bean Sides; All Things Apple; Everyone Loves Pumpkin; Appetizers and Starters; Festive Drinks; Brunch; Breads; Cookies and Cakes; Pies, Puddings, and Fruit Desserts; and Food Gifts.

There are also chapters on Cooking Charts, Nutritional Information for our Recipes, Conversions and Equivalents, and an Index for easy referencing. It is cookbook that is destined to become one of your favorites, so be sure to order two, one to keep for yourself, and one to give as a gift for your favorite foodie or home cook.

One of the many interesting things about the cookbook is that they include a section called "Why this recipe works" for each of their recipes, which gives in-depth explanations on the reasoning behind the techniques, steps, the use of ingredients, etc.

A few of the very tasty recipes include Pumpkin Cappellacci, which are homemade pasta filled with pumpkin, Parmigiano-Reggiano cheese, and spices, Rum Pumpkin Chiffon Pie, and Pumpkin Cheesecake Bars in the Everyone Loves Pumpkin chapter. Looking for fabulous appetizers for a holiday party? A few of the many tempting recipes in the Appetizers and Starters section include Smoked Salmon Leek Tart, Broiled Bacon Wrapped Sea Scallops, and Cauliflower Buffalo Bites.

For showstopper entrees, there are many wonderful recipes including Crown Roast of Pork, Spiced Lamb Pot Roast with Figs, Herb-Crusted Roast of Beef Tenderloin, Braised Brisket with Pomegranate, Cumin, and Cilantro, and Whole Roast Duck with Cherry Sauce, to name but a few, in the chapter Centerpieces for a Crowd.

The Complete Autumn & Winter Cookbook by America’s Test Kitchen graciously shares a recipe for Crown Roast of Pork (page 119 of the cookbook) to tempt your palate.

Crown Roast of Pork

Total Time: 2.5 hours, 6 hours salting

Why This Recipe Works

The unique shape if a crown roast of pork makes the ultimate showstopper, but it requires some forethought to get rosy, perfectly seasoned meat. Most crown roast recipes call for stuffing the roast with vegetables to make an east side dish, but this practice insulates the pork unevenly and prolongs its cooking. Instead, we cooked the pork in a V-rack atop a mixture of potatoes, shallots, and apples, which soaked up the meat’s delectable drippings. Roasting the pork upside down for the first hour before flipping it right-side up helped it cook evenly. A crown roast is two bone-in pork loin roasts, with the rib bones frenched and chine bones removed, that have been tied into a crown shape. This can be difficult to do, so ask your butcher to make this roast for you. We wrap extra kitchen twine around the widest part of the roast to provide more support when flipping. Use potatoes that measure 1 to 2 inches in diameter. In step 1, a longer salting time is preferable. We strongly prefer natural pork in this recipe. If the pork is enhanced (injected with a salt solution), omit the salt in step 1.

Ingredients:

Instructions:

1. Combine salt, thyme, rosemary, garlic, and pepper in a bowl; set aside 2 teaspoons salt-herb mixture. Pat roast dry with paper towels and rub remaining salt-herb mixture all over roast. Wrap kitchen twine twice around widest part of roast and tie tightly. Refrigerate roast, covered, for at least 6 hours or up to 24 hours.

2. Adjust oven rack to lower-middle position and heat oven to 475 degrees Fahrenheit. Place V-rack inside large roasting pan and spray with vegetable oil spray. Toss potatoes, shallots, apples, 4 tablespoons melted butter, and reserved salt-herb mixture in large bowl and transfer to pan. Arrange roast bone side down in V-rack and brush with remaining 4 tablespoons of melted butter. Roast until pork is well browned and registers 110 degrees Fahrenheit, about 1 hour.
3. Remove roast from pan and reduce oven temperature to 300 degrees Fahrenheit. Using 2 large wads of paper towels, flip roast bone side up. Pour apple cider to pan and return pan to oven, rotating direction of pan. Roast until pork registers 140 degrees Fahrenheit, 30 to 50 minutes. Transfer roast to carving board, tent with aluminum foil, and let rest for 20 minutes.

4. Transfer apple halves to blender and potatoes and shallots to bowl. Pour pan juices into fat separator, let liquid settle for 5 minutes, and pour into blender, discarding fat. Add broth to blender with apples and pan juices and process until smooth, about 1 minute. Transfer sauce to medium saucepan and bring to a simmer over medium heat. Season with salt and pepper to taste. Cover and keep warm. Remove twice from roast and slice between bones. Serve with vegetables and sauce.

Happy cooking!

The Complete Autumn & Winter Cookbook – America’s Test Kitchen
550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and More
ISBN: 978-1-948703-84-0
$34.99 USA, $39.99 Canada

America’s Test Kitchen
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Website: www.AmericasTestKitchen.com
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Websites where you can purchase The Complete Autumn & Winter Cookbook – America’s Test Kitchen: Amazon, Barnes & Noble, Penguin Random House, Shop PBS

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