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Crown roast? I was thinking the same thing, Theresa, but I wasn't sure it was the same cut, so I was waiting to check. I was also thinking that making it like you would lamb, but switch up the spices. I've got to check on dinner, but I'll come back and check which spices Culinary Artistry recommends for pork and post later.
Okay, back...potatoes need a few more minutes. Here's what it says regarding the pairing/spices/flavors: apples*, apricots, bay leaves, beans(black), beer, brandy, cabbage, Calvados, cherries (dried sour), clams, Cognac, coriander, cream, cumen, fennel*, fruit*, garlic*, ginger*, hoisin, honey*, juniper berries, lemon, lime, Marsala, molasses, mustard, onions, orange*, parsley, pepper*, pineapple, plum sauce, plums, prunes, quinces, rosemary*, sage*, soy sauce, star anise, tarragon, thyme*, vinegar*, walnuts, whiskey, wine (white)
Daphne
Keep your mind wide open.