Newspaper article St Louis Post-Dispatch (MO)

Build Holiday Feast around `Christmas Bird'

Newspaper article St Louis Post-Dispatch (MO)

Build Holiday Feast around `Christmas Bird'

Article excerpt

LOOKING FOR something different to serve for the holidays? Try capon. Known as the "Christmas bird," capon is found in the frozen meat display cases of supermarkets. Capons range in weight from 6 to 9 pounds. They are easy to prepare, and a 4-ounce serving contains just 230 calories.

For a holiday menu, serve roast capon with cranberry pecan stuffing, festive pear halves and ambrosia. A tossed green salad, buttered green beans with pimentos and cauliflower with cheese sauce can also be served as accompaniments.

These recipes are from Wapsie Produce. ROAST CAPON 1 (6- to 7-pound) frozen capon, thawed Cranberry pecan stuffing (see recipe) 1/2 teaspoon salt Melted butter, margarine or oil Festive pear halves (see recipe) Preheat oven to 325 degrees. Free legs and tail from tucked position of thawed capon. Remove giblets from body and neck cavities. Rinse capon inside and outside under cold running water. Pat dry inside and outside with paper towels. Prepare stuffing. Allow 1 cup of stuffing for each pound of capon. Sprinkle body and neck cavities with salt. Fill cavities loosely with stuffing. Skewer neck skin to back. Cover stuffing with aluminum foil; tie legs and tail together loosely. Place capon breast-side up on rack in s hallow open roasting pan. Use no water in pan. Brush skin with melted butter. Cover loosely with aluminum foil, crimping it to edges of pan. Roast 3 to 3 3/4 hours. Thirty to 45 minutes before end of roasting time, remove foil and cut band of string to free legs; brush skin with butter. Roast until leg joint moves easily and meat is tender. Arrange on platter. Garnish with festive pear halves. Yield: 6 to 8 servings. CRANBERRY PECAN STUFFING 1/2 cup (1 stick) butter or margarine, melted 2 cups chopped celery 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 8 cups day-old bread cubes 1 cup fresh cranberry halves 2/3 cup coarsely chopped pecans 1/2 cup granulated sugar 1/4 cup hot water 2 tablespoons grated orange rind Melt butter in skillet. …

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