HOLIDAY CLASSICS TO GIVE THE COOK A MAGIC TOUCH
THE holiday season calls for a little glitter and glamour in dress, home decorating, entertaining and cooking. Indeed, the spirit of the season may inspire home cooks to attempt a festive dish that they have been meaning to make but have rarely had the opportunity or courage to confront. Such show-stoppers, though, need not be so laborious that they anchor the cook to the kitchen for hours. Nor must they be so risky as to find a host or hostess frantically calling a local Chinese carryout shop as the guests begin to arrive. Consider the centerpiece dishes described below: roast suckling pig with a sage-flavored apple stuffing, crown roast of pork stuffed with a spicy rice and sausage combination, and butterflied loin of lamb rolled around a mixture of spinach, pine nuts and mushrooms. The butcher can do the hard work: The pig can be ordered cleaned and ready for roasting; ask for the loin of lamb deboned and butterflied; the crown roast can be purchased already assembled. Only the creative part is left up to you - the stuffings, garnishes and side dishes.
