20 Things To Roast & Warm Up With

From our friends at Food52.com, whose weekly recipe contests we've been featuring on HuffPost Food, comes this great collection of recipes involving roasting that happen to be perfect antidotes to the wtinter doldrums -- from classic leg of lamb or roast potatoes & chicken, to quicker ditties like shrimp, mushrooms, feta, or shavings of butternut squash.

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Pork Brined in Rum and Cider with Apples

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Food52:

This recipe is a testament to the beauty of brining. Instead of just adding salt and sugar to water, Kevin brines his pork shoulder in a blend of rum, cider, salt and spices. Over the course of many hours, the flavors penetrate the meat completely, so you end up with savory, aromatic slices of pork that are juicy and pink all the way through. The sautéed apples, themselves infused with onion, rosemary, rum and cider, are a great, lightly sweet counterpoint. - A&M

Get the recipe. Photo: Sarah Shatz

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Food52:

This recipe is a testament to the beauty of brining. Instead of just adding salt and sugar to water, Kevin brines his pork shoulder in a blend of rum, cider, salt and spices. Over the course of many hours, the flavors penetrate the meat completely, so you end up with savory, aromatic slices of pork that are juicy and pink all the way through. The sautéed apples, themselves infused with onion, rosemary, rum and cider, are a great, lightly sweet counterpoint. - A&M

Get the recipe.

Photo: Sarah Shatz

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Comments

[RasputinsLiver]

09:01 PM on 02/07/2011

They all sound delish.

[Daisytoo]

03:15 PM on 01/28/2011

#4 sounds sooooo good!

[garystartswithg]

03:57 PM on 01/28/2011

it makes me want to go to Spain, like right now! Most things make me want to go to Spain though. .

[Samuel Perry]

05:17 PM on 01/28/2011

Just misbehave and St Nick will have Black Peter show up with a burlap sack and take you there.

[kareemachan]

03:10 PM on 01/28/2011

I had to bookmark this article, as there are so many recipes here I want to try. YUM!

[ljkcan]

01:18 AM on 01/29/2011

I bookmarked it yesterday. My mother always used to roast pork with fruits. I roast it on a bed of sauerquart and it comes out very moist.

[raechel]

01:38 PM on 01/28/2011

Roasted asparagus: break off woody part of stem, line 'em up on a baking sheet, drizzle with a little olive oil, grind some salt & pepper on top. 450 for 7 or 8 minutes, or until they start to brown.

Roasted mixed root vegetables & winter squash (onions, garlic, parsnips, carrots, rutabaga, turnips, sweet potatoes, butternut or other squash, etc.) : peel, cut up in small pieces if they're very dense, larger pieces otherwise. Toss w/ EVOO, cumin, cinnamon, and whatever else you feel like tossing them in. Baking dish, 400, stirring occasionally, till they're done and a little browned. If you want to include beets, roast them separately by wrapping in foil, and add just before serving.

Quick roasted garlic soup: Cut stem end off a couple of whole heads of garlic, drizzle with a little olive oil, wrap in foil and roast still squishy when you squeeze the foil at about 350. Open the foil, and squeeze the garlic "paste" out of the heads into a saucepan. Add water, stir over medium heat, and you have a broth. Now add fresh spinach, mung bean sprouts, mushrooms, sliced green onion, diced tofu -- whatever sounds good. Cook just till barely done or barely warm -- your choice. YUM!

Use that roasted garlic to make little custards (add egg and milk, whisk briskly, and bake or microwave till set.) Served these at a dinner party and no one figured out they were made of garlic, but everyone loved 'em.

[Woods-shade]

09:19 AM on 01/28/2011

I have to stop coming here on an empty stomach.

[ljkcan]

12:05 AM on 01/28/2011

Zatar is something that is a staple in my cupboard. I roast vegetables with it, marinate chicken with zatar, lemon, oil and parsley overnight great on the bbq.

The favorite thing I love to cook on a winter night braised lamb shanks with tomatoes and seasoning served with a pilaf made of lentils, rice and carmelized sliced onions. A plain simple Egyptian pilaf that never fails.

[Imzadi]

07:20 AM on 01/28/2011

Same here. I get mine from Penzey's and absolutely adore it.

[ljkcan]

02:14 PM on 01/28/2011

I prefer the green zatar, and I keep some with my spices and freeze the rest to keep it fresh.
That and sumac, sumac has this lemon zing to it and it is great in salad. Cumin on tomatoes with lemon is also good.

I am afraid I don't know what Penzey's is if they carry the whole array of wonderful spices used in middle eastern food. I have to drive to Toronto when I need the spices.

[camanokat]

07:13 PM on 01/27/2011

I'm making that roasted broccoli tonight!

[SMBrown2]

06:47 PM on 01/27/2011

Suddenly I am starving. Thanks HP.

[Figtree999]

06:28 PM on 01/27/2011

Now THIS was a great list. Everything looked delicious. Bravo!

[RockyBlue3]

06:19 PM on 01/27/2011

Great article and headline!!

[BlindChance]

04:42 PM on 01/27/2011

All of these look great! I'm glad I have a rotisserie at home, cooking chicken that way is SO delicious! I'll have to give most of these a try this season.

[neuro doc]

04:37 PM on 01/27/2011

Brining is the way to go, far better than marinades.
Try pork belly slow cooked in a mixture of ginger, soy and honey. Day-am!

[ZenCrusader]

04:11 PM on 01/27/2011

Last weekend I got out my moms recipe for scalloped potatoes and was reminded how easy and seriously delicious they are !

[catcancook]

03:43 PM on 01/27/2011

The duck recipe really interest me because they make it sound so easy. They all made me hungry. I love this part of Food on HP.

[katesday]

03:29 PM on 01/27/2011

Haha apparently I cannot spell either I meant roast leg of lamb