Cincinnati.Com
NKY.COM  |  ENQUIRER  |  CIN WEEKLY  |  Classifieds  |  Cars  |  Homes  |  Jobs  |  Help
Currently:
33°F
Flurries
Weather | Traffic
The Enquirer
HOME
NEWS
ENTERTAINMENT
SPORTS
REDS
BENGALS
LOCAL GUIDE
MULTIMEDIA
ARCHIVES
SEARCH
 
 TODAY'S ENQUIRER 
 Front Page 
 Local News 
 Sports 
 Business 
 Editorials 
-- Tempo 
 Home Style 
 Travel 
 Health 
 Technology 
 Weather 
 Back Issues 
 Search 
 Subscribe 

 SPORTS 
 Bearcats 
 Bengals 
 Reds 
 Xavier 

 VIEWPOINTS 
 Jim Borgman 
 Columnists 
 Readers' views 

 ENTERTAINMENT 
 Movies 
 Dining 
 Horoscopes 
 Lottery Results 
 Local Events 
 Video Games 

 CINCINNATI.COM 
 Giveaways 
 Maps/Directions 
 Send an E-Postcard 
 Coupons 
 Visitor's Guide 
 Web Directory 

 CLASSIFIEDS 
 Jobs 
 Cars 
 Homes 
 Obituaries 
 General 
 Place an ad 

 HELP 
 Feedback 
 Subscribe 
 Search 
 Newsroom Directory 



 
Wednesday, April 18, 2001

Glaze turns pork roast into peachy family feast




        • Family feast: Make this day special with Georgia Peach-Glazed Pork Roast. Roasted onions are a delicious accompaniment and sauteed zucchini adds color. Buy lemon meringue pie for dessert to complete your meal.

        Georgia Peach-Glazed Pork Roast

1 (2- to 2 1/2-pound) boned and rolled pork loin roast

        1/2 cup peach preserves

        1 tablespoon Dijon mustard

        1/2 teaspoon cinnamon

        Heat oven to 325 degrees. Coat a roasting pan with cooking spray. Unroll roast; trim visible fat. Reroll and tie with heavy string every inch or so.

        In a small saucepan, combine preserves, mustard and cinnamon; mix well. Brush 1 tablespoon peach mixture over roast. Place on roasting pan; insert meat thermometer in the thickest portion of roast. Bake 1 hour and 45 minutes to 2 hours, or until thermometer registers 155; baste once with peach mixture.

        Remove from oven, tent with foil and let stand for 15 minutes; slice. Boil the remaining peach mixture 2 minutes and serve with roast. Makes 10 servings.

        Roasted Onions

3 pounds large onions (about 5) cut crosswise 3/4 inches thick

        2 tablespoons dark or light sesame oil

        1/4 teaspoon salt

        2 tablespoons light brown sugar

        1 tablespoon cider vinegar

        Heat oven to 400 degrees. Place onion slices (intact) in a single layer on a large baking pan (like jelly roll). Brush both sides of slices with oil and sprinkle with salt. Roast onions 45 minutes; turn with spatula and roast 30 more minutes or until tender and golden.

        Meanwhile, in a small container, mix sugar and vinegar. Brush onions with sugar mixture and roast 5 more minutes. Turn again, keeping slices together, and arrange overlapping in serving dish. Makes 6 servings.

        Note: If you wish to prepare in advance, store in a baking dish; cover and refrigerate. To reheat, cover and microwave about 3 to 5 minutes on high (100 percent power) or until hot, or 30 minutes in a 350-degree oven.

        • Meatless meal: Moroccan-Spiced Couscous will remind you of North Africa with its warm spices, green olives and garlic. Serve with sliced cucumbers in cider vinegar and whole-wheat pita bread. Come on home, and munch on oatmeal cookies for dessert.

        Moroccan-Spiced Couscous

1 (5.6-ounce) package couscous

        1/3 cup raisins

        1 tablespoon olive oil

        1 medium zucchini, halved lengthwise and then cut in 1/2-inch pieces

        1 cup shredded carrots

        1 clove crushed garlic

        3/4 teaspoon each: cumin and coriander

        í teaspoon cayenne pepper

        1 (19-ounce) can rinsed and drained chickpeas or garbanzo beans

        1/3 cup chopped and drained pimento-stuffed olives

        2 tablespoons water

        Parsley sprigs for garnish

        Prepare couscous according to directions, but add raisins to cooking water. Heat oil in a large nonstick skillet over medium-high heat until hot. Add zucchini and carrots and cook 8 minutes, stirring occasionally.

        Add garlic, cumin, coriander and cayenne pepper; cook 30 seconds. Add chickpeas or garbanzo beans, olives and water and cook 5 minutes to heat through, stirring often. Add cooked couscous to mixture and toss gently. Garnish with parsley if desired. Makes 4 servings.

        Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. She can be reached by e-mail: menuplannermindspring.com.

       



Chef's Dinner Club
- Glaze turns pork roast into peachy family feast
Gotta Try It
Here's How
Smart mouth
To author, chicken preparation a fine art
Body & Mind
Dieters are feeling pressure of spring
News & Notes
Optometrist sees a healing light
Coming to a computer near you
Concert review: David Gray
Get to it

 

Latest Headline News
Updated Every 30 Minutes
ENTERTAINMENT NEWS

Ed Bradley of '60 Minutes' Dies at 65

Richards Has Run-In With Paparazzi

K-Fed's Ex Says He's 'Such a Nice Guy'

Daniel Baldwin Arrested in Santa Monica

Russia May Block Release of 'Borat'

Comics Question the Rise of Dane Cook

U.K. Web Site Traces Celebrities' Roots

Cruz Downplays Oscar Buzz for 'Volver'

Colombian Rebels Want Hollywood Help

Costner Wins Ruling in S.D. Casino Spat


Cincinnati.Com
Search our site by keyword:  
Search also: News | Jobs | Homes | Cars | Classifieds | Obits | Coupons | Events | Dining
Movies/DVDs | Video Games | Hotels | Golf | Visitor's Guide | Maps/Directions | Yellow Pages

  CINCINNATI.COM  |  NKY.COM  |  ENQUIRER  |  CIN WEEKLY  |  Classifieds  |  Cars  |  Homes  |  Jobs  |  Help


Search | Questions/help | News tips | Letters to the editors | Subscribe
Newspaper advertising | Web advertising | Place a classified | Circulation

Copyright 1995-2007. The Cincinnati Enquirer, a Gannett Co. Inc. newspaper.
Use of this site signifies agreement to terms of service updated 12/19/2002.