DISCOVER OUR HOLIDAY THEMES
Holiday tips and tricks for a festive time
TIP 1
Whenever cooking with meat, consider what complementary fruit you can add to the dish. The right fruit will enhance the savoury flavour while adding a touch of sweetness.
TIP 2
Avoid the guessing game. Invest in an internal thermometer to gauge whether your ham has been cooked properly.
TIP 3
To easily remove pomegranate seeds, simply cut a pomegranate in half and hit the skin side with a wooden spoon. Do this over a bowl to avoid a mess.
Discover our festive recipes perfect for gifting
Spiralized Ham with Festive Glaze
10 min
10 min
Spiralized Ham with Festive Glaze
- Bring the frozen fruit, the rosemary, orange juice, sour cherry jam, mustard, salt, pepper and orange peel to a simmer for 15-20 min or until frozen fruit has softened, and mixture has thickened.
- Let cool, discard the rosemary and orange peel and transfer sauce to food processor.
- Pulse until mixture has a slightly chunky texture, not completely smooth.
- Divide the mixture in half.
- Use half of the sauce for brushing onto the ham, and set aside the other half in the fridge for later when serving with the ham.
- Preheat the oven to 325 degrees.
- Transfer the unwrapped ham to baking dish, and lightly brush the glaze over the ham.
- Add the shallots and rosemary to the baking dish and bake uncovered for 1 1/2hours or until the internal temperature of ham is 135 degrees F. In the last 30 min of baking, brush with glaze again and add the segmented oranges.
- Remove ham from oven, lightly brush with more glaze, cover with foil and let rest 15-20 min.
- Take the sauce from the fridge, gently warm it in a pot on the stove or microwave and transfer to serving dish.
- Slice the ham and transfer to serving platter with the baked oranges, and shallots.
- Garnish with fresh oranges wedges, pomegranate seeds and fresh rosemary sprigs.
- Serve with the warmed sauce
1/2Spiral ham
2 cupIrresistibles frozen “Red smoothie” mix: omitting the strawberries. (Keep frozen strawberries for a later use)
16” long sprig of Irresistibles fresh rosemary
1Piece of orange peel, 3” long using a vegetable peeler
1/4 cupFresh squeezed orange juice include the pulp
1/4 cupSour cherry jam
2 Tbsp.Irresistibles maple dijon mustard
1/4 tsp.Kosher salt
Fresh ground black pepper to taste
4-6Fresh rosemary approx 3” long
6-8Shallots skins removed
2Oranges segmented
Garnish:
Oranges cut into wedges
Fresh pomegranate seeds
Fresh rosemary sprigs
Honeyed Green Beans with Pecans and Cranberries
21 min
21 minCook beans in a big pot of boiling salted water until tender crisp, about 4 minutes. Drain. Melt butter and honey in a large skillet over medium heat. Add beans, pecans, cranberries and orange zest, stirring to coat evenly. Season to taste with salt and pepper.
Honeyed Green Beans with Pecans and Cranberries
2 1/4 lbGreen beans
2 tsp.Honey
2 tsp.Butter
1 cupChopped pecans
1/2 cupDried cranberries
1 tsp.Finely grated orange zest
Salt and pepper to taste
Turkey with Cranberry Stuffing
5h 20
5h 20
Turkey with Cranberry Stuffing
- In a skillet, heat oil on medium heat and cook vegetables. Add apples, nuts, cranberries.
- Stir and poultry seasonings. Allow to cool slightly.
- Preheat oven to 325°F (170°C).
- Stuff turkey and tie with string.
- Lay turkey on top of chopped vegetables in a roasting pan.
- Cover tips of drumsticks and wings with foil. Add water to the pan, cover and bake the oven for 4 h45, basting with melted butter every hour. Bake uncovered while last 1 hour.
- Take the turkey out of the oven and cool 15 minutes.
- Pour cooking juices into a 4-cup (1-litre) container. Add chicken broth if necessary to make 4 cups. Pour into a pan and bring to a boil. Add cranberries and mustard.Mix flour and water together and stir into cooking juices, until well blended. Simmer 10 minutes. Adjust seasoning and thin or thicken gravy as needed.
- Serve turkey with gravy, stuffing.
20 lbFresh turkey
Stuffing
2 Tbsp.Extra virgin olive oil
1Onion, coarsely chopped
2 Carrots, coarsely chopped
2Celery, coarsely chopped
2Apples, diced
1 cupWalnuts
1 cupDried cranberries
1 tsp.Smartpoultry seasoning
Cooking
3 cupsWater
1/4 cupButter, melted
Sauce:
1/2 cupChicken broth
1/2 cupDried cranberries
3 Tbsp.Dijon mustard
1/4 cupFlour
1/2 cupWater
Golden Sweet Potato Bake
55 min
55 min
Golden Sweet Potato Bake
- In large bowl, combine soup, flour, milk, mustard, thyme, garlic powder, onion salt and pepper until smooth.
- Add potatoes; toss to coat.
- Scrape into greased 3 qt (2.85 L) casserole.
- Cover with greased foil.
- Bake in 230°C (450°F) for 20 minutes.
- Uncover, sprinkle with cheese and bake for 25 minutes, until golden and potatoes are fork-tender.
- Let stand for a few minutes before serving.
284 mlCampbell's condensed soup cream of bacon
1/3 cupAll-purpose flour
1/4 cupMilk
1 Tbsp.Dijon mustard
4 tsp.Chopped fresh thyme
2 tsp.Garlic powder
3/4 tsp.Onion salt
3/4 tsp.Black pepper
5Sweet potatoes, peeled and cut into 3/4-inch (2 cm) cubes
1 1/2 cupShredded old cheddar cheese
Pork Blade Roast with Cider, Apples and Cranberries
5h 20
5h 20
Pork Blade Roast with Cider, Apples and Cranberries
- Preheat oven to 350ºF (175ºC).
- Season roasts with salt and pepper on all sides. Set aside.
- Place onions, fresh and dried cranberries, and thyme in a 14’’ X 10.5” (35.5 X 26 cm) roasting pan.
- Season with salt and pepper.
- Add roasts to the pan, sinking them slightly into the onion mixture.
- Add apple cider.
- Drizzle 2 Tbsp. (30 mL) of honey on each roast.
- Cover with aluminum foil and place in oven for 30 minutes.
- Lower oven temperature to 250ºF (120ºC) and cook for another 2 hours.
- Remove pan from oven and turn roasts over, so top half is now immersed in liquid.
- Cover again with aluminum foil and cook for 90 minutes.
- Cut apples into 8 to 10 wedges and add to pan.
- Cover roasts again and cook one more hour.
- Serve immediately. Roasts should fall apart easily with a fork.
2x 1 7/10 lbPork blade roasts, bone in
2Large red onions, cut into thin half-circles
1 1/2 cupFresh cranberries
1/2 cupDried cranberries
3 cupsNon-alcoholic apple cider (or sparkling apple juice)
2 Tbsp.Fresh thyme
1/4 cupHoney
3Medium to large red apples
Salt and pepper
Shrimp and Pomelo Salad
35 min
35 min
Shrimp and Pomelo Salad
- Put pomelo sections in unsweetened fruit juice, lemon slices and rosemary in a bowl. Set aside 20 minutes.
- Arrange raddichio leaves and parsley on serving dishes.
- Garnish with pomelo sections.
- Add shrimp and sprinkle with dill.
1Pomelo peeled, sectioned
1/4 cupUnsweetened fruit juice
1/2Lemon, sliced
2Sprigs of rosemary
1Raddichio shredded
1Bunch parsley
1 lbNordic shrimp
1/4 cupFresh dill, finely chopped
To taste salt and pepper
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