HOLIDAY RECIPES

Baking pies during the holidays is always a good idea, but who says they’re only for the dessert menu? This quick and easy traditional French Canadian Tourtiere (meat pie) is usually served on Reveillon (Christmas Eve). Whether you’re having it for dinner or brunch, everyone is sure to enjoy it.

Ingredients:

• 1 pound lean ground pork
• ½ pound lean ground beef
• 1 onion, diced
• 1 clove garlic, minced
• ½ cup water
• 1 ½ tsp salt
• ½ tsp dried thyme, crushed
• 1/4 tsp ground sage
• 1/4 tsp ground black pepper
• 1/8 tsp ground cloves
• 1 recipe pastry for a 9 inch double crust pie

Method

1. Preheat oven to 425°F.
2. In a large saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Stirring occasionally, cook over medium heat until mixture boils.
3. Reduce heat to low and simmer until the meat is cooked (about 5 minutes). Allow to cool to room temperature.
4. Spoon the meat mixture into the pie crust. Place the top crust over the mixture and pinch the edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
5. Bake for 20 minutes, remove foil and return to oven.
6. Bake for additional 15 – 20 minutes, or until golden brown. Let cool for 10 minutes before slicing.

Tip: Looking for some ideas on how to make your tourtier a little more stylish? Try using a fork to press down on the edges to seal it, leaving behind a patterned look. You can also make if fun for kids by using your knife to cut the top slits in the shape of a Christmas tree or a star.

Source: www.allrecipes.com

Time

1 hr 5 mins

Servings

16

Ingredients:

• pie pastry (enough to fill 16 muffin cups, your own or from a mix)
• ¹⁄₂ cup raisins
• ¹⁄₄ cup soft butter
• ¹⁄₄ cup packed brown sugar
• 1 pinch salt
• ¹⁄₂ cup corn syrup
• 1 egg lightly beaten
• ¹⁄₂ tsp vanilla

Method:

1. Roll out the pie dough and cut into approx. 4-inc circles. Fit the dough circles into muffin tin cups and set aside in fridge.
2. Place the raisins in a small bowl and cover with hot water (tap is fine). Let stand on the counter for 30 minutes.
3. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.

Source: www.geniuskitchen.com

Ginger Molasses Christmas Cookies

Time

3 hrs 30 mins

Servings

90

Ingredients:

• 1 cup + 2 Tbsp unsalted butter, softened
• 1 cup packed brown sugar
• 1 egg
• ¼ cup + 2 Tbsp molasses
• 2 ½ cups a-p flour
• 2 ¼ tsp baking soda
• ½ tsp coarse salt
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cloves
• 1 ½ teaspoons ground nutmeg
• ½ teaspoon ground allspice
• 2/3 cup granulated or coarse sugar

Method:

1. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy (about 5 minutes). Beat in egg and molasses. Stir the remaining ingredients, leaving out the granulated/coarse sugar.
2. Cover and refrigerate for at least 2 hours.
3. Heat oven to 350°F.
4. Line cookie sheets with parchment paper or baking mat. Fill a small bowl with the granulated/coarse sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
5. Bake 8 to 10 minutes.

Source: www.bettycrocker.com

Ingredients:

• 2 cloves garlic
• ¼ cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 Tbsp soy sauce
• 1½ cups cranberries, divided
• 8 pieces chicken (thighs, drumsticks or a mixture)
• Kosher salt and freshly ground black pepper (to taste)
• 1 Tbsp chopped fresh thyme, plus extra sprigs for finishing
• 1 Tbsp chopped fresh rosemary, plus extra sprigs for finishing

Method:

1. Using a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce and ½ cup of the cranberries until smooth.
2. Place the chicken pieces in a large, sealable plastic bag and pour the marinade over the chicken. Seal and refrigerate for 30 minutes – 1 hour.
3. Preheat the oven to 375°F.
4. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray.
5. Remove the chicken from the bag, keeping the marinade.
6. Place chicken pieces, skin side down, in the skillet or dish and season with salt, pepper, thyme and rosemary.
7. Sprinkle the remaining 1 cup cranberries around the pan.
8. Roast the chicken until the skin begins to brown and the meat is nearly cooked through (20 – 25 minutes).
9. Flip the chicken and brush each piece generously with the reserved marinade.
10. Raise oven temperature to 425°F and cook until the chicken skin is crispy (5 to 8 more minutes).
11. Serve right away!

Source: www.purewow.com

Clementine and Mustard Glazed Ham

Time

3.5 hrs (plus overnight soaking)

Servings

8-10

Ingredients:

• 4 ham hock, smoked or unsmoked, rind removed (the butcher can do this for you)
• 4 clementines, halved
• ½ tsp ground allspice
• ¼ freshly grated nutmeg
• 2 anise stars
• 3 bay leaves
• 4 Tbsp Dijon mustard
• 2 Tbsp black treacle
• 6 Tbsp soft light brown sugar

Time

5 hrs

Servings

16

Ingredients:

For the Turkey:

• 12 lbs turkey
• ½ tsp each salt and pepper
• ¼ cup butter melted
• 2 Tbsp minced fresh sage
• 2 Tbsp cider vinegar
• 4 tsp Dijon mustard
• 2 cups chicken stock
• 1/3 cup apple cider
• 1 tsp cider vinegar
• ¼ cup all-purpose flour

For the Stuffing:

• 4 large onions, finely sliced
• 6 Tbsp butter
• 1 cup pitted, quartered prunes
• ½ pound chestnuts, roasted, peeled and chopped
• 1 small loaf of day old Challah bread, broken into bite sized bits
• 6 cloves garlic, finely sliced
• ½ cup calvados (or brandy)
• 2 to 3 cup chicken stock
• 6 Spartan apples, cored and diced (leave peel on)
• 2 Tbsp freshly chopped thyme
• 2 Tbsp freshly chopped sage
• 2 tsp freshly chopped rosemary
• coarse salt and freshly cracked black pepper, to taste
• butter, for casserole dish

Method: Turkey

1. Remove giblets and neck from turkey; pat dry on both sides. Sprinkle half of the salt and half of the pepper insider the cavity.
2. Tie legs together and tuck wings under back. Place, breast-side up, on rack in a roasting pan.
3. In a large bowl, combine butter, sage, vinegar and 1 tbsp of the mustard. Brush the turkey with about half of the mixture. Season with remaining salt and pepper.
4. Preheat oven to 325°F convection.
5. Place in center rack and brush with remaining butter mixture twice during the first hour, until meat thermometer inserted in thickest part of thigh registers 180°F (about 2 hours).
6. Transfer to cutting board and tent with foil. Let sit for 15 – 30 minutes before carving.
7. In the meantime, skim the fat from the pan juices.
8. Place roasting pan over high heat. Add stock, apple cider, vinegar and remaining mustard; bring to boil, scraping up any brown bits from bottom of pan.
9. Reduce heat and simmer until mixture reduces slightly (5 minutes).
10. In a small bowl, whisk flour with 1/4 cup cold water. Whisk flour-water mixture into sauce and cook, stirring until thickened and bubbly (5 minutes). Serve with turkey.
11. Conventional oven: 325°F, loosely covered with foil, for 2 hours. Remove foil; roast for 1 hour longer, basting every 15 minutes

Method: Stuffing

1. In a large skillet over high heat, melt 6 Tbsp butter until just golden brown. Add the onions and sauté on high, stirring frequently, until browned (about 5 minutes).
2. Reduce to medium heat and sauté for another 5 minutes—onions should be very soft. Add the garlic and sauté 2 more minutes.
3. Add Calvados and 2 cups chicken stock. Cover and cook on medium heat (about 10 minutes).
4. Add the apples, thyme, sage and rosemary, and cook for 5 – 8 minutes or until apples are tender.
5. Cool to room temperature.
6. Preheat oven to 325°F. (If doing separately from turkey)
7. Butter a casserole dish.
8. Combine bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and freshly ground pepper.
9. If mixture has absorbed all the liquid, add the remaining cup of stock.
10. Transfer to buttered casserole dish. Bake covered, until lightly golden on top and hot throughout (30 to 40 minutes).

Source: Turkey: 

Stuffing: www.foodnetwork.ca