Ginger Jar with Peaches, Apricots and Tapestry
Ginger Jar with Peaches, Apricots
and Tapestry
Art Print

Speck, Loran
Buy at



Sur La Table
Special Offers

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Gigi's Crown Roast of Pork with
Apricot Stuffing




"No one who cooks, cooks alone. Even at her most solitary, a cook in the
kitchen is surrounded by generations of cooks past, the advice and menus
of cooks present, the wisdom of cookbook writers."
~ Laurie Colwin

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]







Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Magnolia with Apricots
Magnolia with Apricots
Art Print

Arnett, Joe Anna
Buy at




Gigi’s Crown Roast of Pork with
Apricot Stuffing

1/2 pound dried apricots
1/2 cup water
1/2 cup dry white vermouth
3/4 pound ground pork
3/4 pound ground beef or veal
1/2 pound pork sausage, fried, drained
2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 clove garlic, minced
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
1/2 teaspoon dried sage
1/2 teaspoon marjoram
2 eggs, lightly beaten
3 cups dried French or Italian breadcrumbs
One 9- to 10-pound crown roast of pork,
shaped into a ring and tied by your
butcher (about 24 ribs)

Preheat oven to 350 degrees F.
Place the apricots in a saucepan. Add water and vermouth. Simmer 10
minutes and drain. When apricots are cool enough to handle, cut them
into bits. Combine the apricots, pork, beef and sausage in a large mixing
bowl and set aside.
In a small sauté pan melt the butter and in it cook the onion, carrot,
celery and garlic. until the onion is wilted. Add the salt, pepper, parsley,
sage, marjoram, eggs, and breadcrumbs. Blend the mixture with your
[immaculately clean] fingers. If the mixture seems dry, the stuffing
may be moistened with approximately 2 tablespoons dry vermouth.
Season the inside of the roast with salt and pepper. Fill the cavity of the
roast with stuffing and shape the top into a dome. Cover the stuffing
and crown points (tips of rib bones) with aluminum foil. Roast about
3 hours on a rack in a shallow roasting pan. Uncover the stuffing but
not the crown points for the last half hour of roasting. If using a meat thermometer, the temperature should be no lower than 165 degrees F.
To serve, remove the foil from the crown points and garnish them with
paper frills, which can be purchased in any good party favor store or
specialty food shop. This makes 10 to 12 ample servings.
Following is the advice my mother included when she sent me this
recipe in the early 1960s:
"Reserve this for good friends who really enjoy excellent food and appreciate
the preparation involved. With the roast serve broccoli or asparagus and
broiled tomatoes. If you serve salad, make sure it is all greens with a very
simple, light dressing
. For dessert only fruit and cheese with crisp crackers,
as pork can be very cloying."


Featured Archive Recipes:
Dried Fruit-Stuffed Pork Tenderloin with Roasted
New Potatoes and Bacon-Sherry Vinaigrette

Standing Pork Roast with Fresh Herbs
Wolfgang Puck's Roast Rack of Pork


Index - Pork Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links 
WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 17, 2009.