Crowning touch Looking for an easy way to impress your...

Tidbits

February 13, 2002|By Liz Atwood

Crowning touch

Looking for an easy way to impress your dinner guests? Smithfield Packing Co. suggests serving a crown pork roast. Cut two pieces of boneless pork loin roast to the height of baby back ribs. Stand the loins on end and band together with butcher string. Stand the ribs up and around the loins with the meat side of ribs facing in. Tie ends together with butcher string. Trim out approximately 1 1/2 inches of meat between the top of each rib using kitchen shears or a knife. Roast in the oven at 350 degrees until internal temperature reaches 155 degrees.

Melting in your mouth

How do you eat your chocolate? Godiva Chocolatier experts advise letting the chocolate melt against the roof of your mouth to feel the texture. Fine chocolate should be velvety smooth, and the initial taste should be a nutty, roasted chocolate flavor.

Ruby: a gem of a drink

You can make use of the season's grapefruits with the latest cocktail fad: the Ruby. Simply combine 6 ounces of Florida Ruby Red grapefruit juice and 3 ounces of citrus vodka. Pour into a martini glass with its rim coated with sugar and add a slice of grapefruit for garnish. Serve chilled.

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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