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Old 07-16-2014, 08:03 PM   #1
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Roast pork with crackling- how to serve the potatoes?

I'm doing a roast pork with crackling for a Christmas in July dinner party this weekend.

I'm serving it with:

Brussels sprouts with almonds
Ginger glazed carrots
Potatoes- I can't decide whether to do roasted (I make amazing crispy crunchy fluffy roasted potatoes!), fluffy mashed potatoes, or scalloped potatoes.
My concern with doing the roasted potatoes is that everything will be too rich (fatty), since pork with crackling is pretty fatty. Any thoughts?

I was planning on serving apple sauce, would it be too much to serve roasted pears as well?

I want to be decadent, but don't want to overdo it.

Thanks!

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Old 07-17-2014, 06:34 AM   #2
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Do the pork roast Cuban style, ditch the sprouts and potatoes. Replace them with tostones , black beans and rice.
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Old 07-17-2014, 07:20 AM   #3
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Something I just thought of (not tried) - you could parboil potatoes then chop them into a loose onion and tomato sauce (fairly diluted to reduce with the potatoes becoming soft), i.e. being predominantly potato than sauce. The tomato would cut through the fat/greasiness of the pork; also adding freshly chopped sage will further counteract the oiliness.
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Old 07-17-2014, 07:27 AM   #4
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I vote for roasted potatoes and spiced apple rings!

Spiced Apple Rings- Grandma's Recipe | Just A Pinch Recipes
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Old 07-17-2014, 08:17 AM   #5
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I agree with Aunt Bea. Since you're already roasting the pork, take advantage of the hot oven and do the potatoes there, too. Spiced apple rings are a great idea. No need to have another fruit with them. Five items is enough. Plus dessert, right?
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Old 07-17-2014, 08:23 AM   #6
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I think your menu is very nice. The only thing I have to say is to use this - Potato Dauphinoise Recipe - Great British Chefs instead of scalloped potatoes. That's just an idea to make the meal even more delicious. I might also add a touch of honey to the ginger carrots, but that's just personal preference. I hope you meal comes out perfectly.

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Old 07-17-2014, 11:15 AM   #7
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Welcome to DC. So glad you found us. This is a fun place to be.

I know you want this meal to be over the top and decadent, just don't make too much work for yourself. You want to have time to enjoy your company also.

When making a menu, my first husband taught me that each food was considered a "course." And no meal should exceed seven courses. I don't know where that rule came from, but I was only too happy to keep it in mind. Saved me a lot of work.
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Old 07-17-2014, 11:38 AM   #8
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Quote:
Originally Posted by CraigC View Post
Do the pork roast Cuban style, ditch the sprouts and potatoes. Replace them with tostones , black beans and rice.
I would do the same. But being from Miami and growing up on these foods, makes be a bit one sided.

Great advice. Leftovers are great too.
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Old 07-17-2014, 11:40 AM   #9
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Quote:
Originally Posted by Addie View Post
Welcome to DC. So glad you found us. This is a fun place to be.

I know you want this meal to be over the top and decadent, just don't make too much work for yourself. You want to have time to enjoy your company also.

When making a menu, my first husband taught me that each food was considered a "course." And no meal should exceed seven courses. I don't know where that rule came from, but I was only too happy to keep it in mind. Saved me a lot of work.
That's from classic French or Italian cuisine. Not much followed these days.
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Old 07-17-2014, 11:42 AM   #10
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Quote:
Originally Posted by CraigC View Post
Do the pork roast Cuban style, ditch the sprouts and potatoes. Replace them with tostones , black beans and rice.
Is that a traditional Xmas dinner?
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