Whole Roasted Pig - Our Christmas Tradition

Every year on January 6 we roast a whole pig for Christmas.  This is my husbands' family tradition everything from the way it is prepared, to the way it is cooked is based on tradition.  I've always been curious as to where all their traditions originated.  Most of the older family members are gone and most you ask these days, don't have much of an explanation, other than it's tradition. So who am I to mess with tradition, so a pig we roast!  Or I should say my husband roasts it; this is his job one I happily let him do.  I'm much more of the open a package of meat and roast it type! I even gave him a photo assignment to get me some photos.  

He goes with his family and cousins to pick out the pigs two days prior to roasting.  Each family gets their own pig to cook.  They use a local farmer that also butchers the pig.  Make sure your butcher prepares it for rotisserie or you will be doing a whole bunch of sewing.  This is Long Ranch in Manteca California.  The pigs are stored in oversized coolers on ice until cooking. 

You just go in and find one that suits your needs they are sold by weight.  We have gotten an 80 pounder or so the last few years and that is the perfect amount for us.  You only get maybe 40 pounds of actual edible meat when it's all said and done.

My nephews all help with getting the pigs ready for cooking, it's something they look forward to. First the pig gets put on a pole, then he gets seasoned, salt, coarse pepper, garlic powder and pork rub all work good. He gets sewn back up and the legs get tied to a cross brace.  Then his nose gets nailed to the pole so he won't slip while turning (I know, ouch!).  

The whole pig is wrapped in chicken wire in order to keep it from coming loose during cooking.

Then they are placed on rotisseries and lots of Kingsford charcoal is heated up.  Make sure to cook them over low heat or they will burn on the outside and not be cooked on the inside.  They will need 10-12 hours to fully cook.  Use a meat thermometer and make sure they are 160 degrees internal temperature. (Inserted deep in the thigh or shoulder).  

Then the sides and top are covered producing an oven effect.  All that is left is a whole lotta turning going on.

Invite all your family and friends over, because you will have lots to share.  Although don't be surprised when it disappears right before you eyes.  There is no way to even compare it to a pork roast you pick up at the market.  I know just where to go first, the stringy belly meat that's covered in black pepper, yum!  Then I shred a bunch of the meat to use in the tamales I make. We basically have an open house to family and friends.  I usually don't have much leftover, but if I do, I just shred the meat and place it in a freezer bag and put it in the freezer for later in the year.

These are two of my nieces who told me, "Auntie we don't eat pigs we only eat unicorns"!  Good thing I always have other things to eat.

Enjoy,

Gina

Pastry Hearts

Santa may have his workshop where he cranks out all the toys, but over here I have my cookie shop going full steam ahead.  I wanted to sit down for a moment to share some cookies with you and some tips that can turn you into a cookie-making factory in no time.  I wish not a creature was stirring in this house; but I have all the girls home and extras too.  We are keeping ourselves busy; making sure there will be a plate of cookies left for Santa on Christmas Eve.  I hope your preparations are going well and you aren't stressed at all.  Grab yourself a cup of tea and enjoy some cookies with me.

Find your recipes and check them twice.  Be sure and stock up on all the necessary supplies.

Got Butter?

Make sure and make some old favorites everyone is looking forward to, such as chocolate crinkles, sugar cookies and toffee crackles.

Have lots of containers on hand because you will want to share.

But don't forget to make the ones you have been waiting for all year long!

I've had this recipe for so long I'm not sure where it came from, but it's my favorite cookie at Christmas time.

Pastry Hearts 

2 cups all-purpose flour

1/4 tsp. salt

1 cup unsalted butter, cut up - room temperature

1 8 oz. package cream cheese, cut up - room temperature

Small amount of preserves 

Almond paste

1large egg, beaten mixed with 1 tbsp. water

Coarse sugar

Save yourself lots of clean up time and have this in your drawer.  This is my secret weapon when it come to rolling out sticky dough.  

In a food processor bowl, combine flour and salt.  Cover and process until mixed.  Add the butter and cream cheese; process until well combined.  (Or use a mixer).  Divide dough in half.  Wrap in plastic wrap; chill 1 hour or until easy to handle.  On floured surface, roll dough, to 1/8 inch thickness.  

Cut out cookies with a 2" heart shaped cutter.

On half of the hearts, place scant 1/4 tsp. of preserves and a small amount of almond paste on the center of each heart.  Combine beaten egg and water.  Brush cookie edges with egg mixture.  Top each cookie with a plain heart cutout.  Lightly press edges together, then seal with tines of a fork all around edges.

Brush finished cookies with egg mixture, then sprinkle with coarse sugar.    Place on an ungreased cookie sheet.  Bake in 375 degree F oven for 10-12 minutes.

The girls started calling these puffy hearts a long time ago, maybe you can see why!

I've got our plate all ready for Santa to come; hoping you do too.

Well it's back to the cookie mines for me.  Wishing all of you Happy Holidays, Merry Christmas or whatever that may be.

Enjoy,

Gina

Fried Orange Creams with Nutella Gananche

I’m sharing with you today a special recipe I enjoyed eating growing up. My grandfather created this recipe, but my fondest memories of it were from my great grandmother, she would bring a pink pastry box to our house every time she came to visit; it was filled with fried creams. The only time I make these is Christmas time, so I figured this was the perfect time and place to share these with you. My mom is very old school and won’t let me give out the original recipe, so I have to respect her wishes; but she never said I couldn’t create a new one for you!

Fried Orange Creams with Nutella Ganache
1 qt. milk, whole
1 qt. ½ & ½
1 ½ cups granulated sugar
1 vanilla bean, split in half and seeds scraped out
1 cinnamon stick
Rind of one small orange
1 ½ cups semolina flour
1 ½ tbsp. cornstarch
Breadcrumbs, plain
2 large eggs, beaten
Canola or vegetable oil for frying

1) Remove rind from orange, I like a vegetable peeler, you just want the very outside, none of the white.

2) In a medium saucepan combine milk, 1/2 and 1/2, vanilla bean seeds and pod, cinnamon stick, and rind from the orange. Heat on medium heat until boiling; turn off heat, cover and let sit for 20 minutes or so.

3) Strain milk mixture through a strainer and into a large stockpot; add the sugar and bring milk mixture up to a boil on medium high heat. Add semolina flour and cornstarch, whisk until well combined and no lumps. Bring to a boil and whisk constantly for 5 minutes. Make sure and turn down your heat a bit, milk scorches easily.

4) Pour into a greased 13” x 9” baking pan. Let cool on counter for 20 minutes or so, then cover with plastic wrap and refrigerate overnight.

5) Pat off any condensation with a paper towel, then cut into 2” squares or diamonds and roll in beaten egg and breadcrumbs.

6) Heat canola oil in a deep skillet on medium high heat, drop in fried creams carefully, don’t overcrowd pan and cook for 2-3 minutes till browned, flipping once. Let cool for a few minutes prior to serving or I promise you will burn your tongue. The outside is crispy and the inside is warm and creamy.

Nutella Ganache:
1/2 cup nutella
¼ cup heavy cream

Combine two in a small saucepan, heat on low, till melted, whisking to combine the two. If not smooth enough, add a little more cream.

If you really want some drama in your life, pour a tablespoon of Grand Marnier or other alcohol on top of the fried creams and light them on fire! That was the way they were served in the restaurant.

Time to get the Christmas going around here.  Checking one thing off the list stockings are hung with great care.

Gifts are being wrapped, cards are being written.  Starting to feel a whole lot like Christmas around here.  

Best way to spread holiday cheer is baking lots of cookies to share!  Here is a recipe you may want to try Cranberry Pecan Cookies with Orange Glaze.  I'm starting full swing cookie production today so I hope to give you some cookie updates soon. 

Take a break when you need one; no one will take care of you except you.  I received an early Christmas present and I couldn't be more overjoyed!  I was sure I was on the Naughty List, but maybe I'm on the Nice list after all.

I'm hoping to be back soon, but I plan to fully enjoy the holidays with my family and friends. 

Happy Holidays Everyone,

Gina