Holidays aren’t that much different from any other day here on the farm: we rise, we work, we sleep. All we can ask of each other is to try to get together for one meal, or two if we can.
I’ve noted over the years that there are a few French-Canadian culinary traditions that are upheld on my husband Dan’s side of the family – making crepeaus (dumplings boiled in maple syrup), tortiere (pork pie), and serving buckwheat pancakes with both savory and sweet toppings.
(300f - 350f for about two hours, until the meat reaches 150f)
One of the few dishes that I have been allowed the charge of is to make a crown roast of pork on Christmas Eve. In typical “me” style, I barbecue it outdoors in the ceramic smoker. It usually runs late, because smoked meat is done when it’s done; you can’t rush it, unless “acrid” is one of the flavors you want everyone to discuss on all successive holidays, thereafter.
I received a whole pineapple for Christmas, so for a change of pace, I decided to grill it to accompany the meat instead of making another heavy stuffing or bready dressing with gravy.
(I coated it in barbecue sauce before it came off the smoker.)
This particular style of roast may look intimidating, but it feeds a crowd and is simple to cook; a butcher does all the construction for you. All that is needed for success is a thermometer to make sure it doesn’t become overdone.
