Holiday Recipes: From our team, to you

BACON-WRAPPED Pineapple Bites

Ingredients:

• 1 lb. bacon

• 1 pineapple, sliced and cubed into ½ - 1-inch square pieces

• toothpicks, soaked in water for 10 min.

• 1 – 2 tbsp. honey

Instructions:

1. Prep your oven and cookware.  Preheat your oven to 400°F. Cover a baking sheet with parchment paper.

2. Wrap your pineapple pieces.  Wrap each third of bacon around a pineapple chunk. Place a toothpick into each center and place on the baking sheet.

3. Add the glaze. Drizzle honey over the bacon-wrapped pineapple pieces.

4. Bake to perfection.  Bake for 20-25 minutes, or until the bacon is fully cooked.

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Roasted Butternut Squash

Serving Size: 8 - 10 people

Dishes Required:

• 3 Pyrex Glass 13x9

• 1 Serving Bowl

Prep Time: 60 minutes

Ingredients:

• 1-2 Butternut Squash

• 2 Tbsp melted ghee or Coconut Oil

• Rosemary

• Maple Syrup

• Cinnamon

Instructions:

1. Preheat oven to 400°F degrees.

2. Peel butternut squash using good quality veggie peeler, and cut the top and bottom of the squash.

3. Use a knife to carefully cut in half (may be slippery with skin removed).

4. Scoop out seeds and either save them for roasting or discard them.

5. Cut slices about 1/2 - 3/4 inch thick on each side, and cut these pieces into squares/cubes/1 inch pieces. 

6. Melt 2 Tbsp ghee and add ¼ tsp cinnamon, rosemary and maple syrup (and if you like ginger add ¼ tsp of this) (You can also use the Trader Joes Pumpkin Pie spice, and if you’re doing this, add about ½ tsp).

7. Toss squash to coat evenly, and place in a single layer into a couple of 9x13 glass Pyrex baking dishes.

8. Place in oven and roast for 40-50 minutes (may need an hour if squash pieces are large), turning/mixing around at halfway point to facilitate even cooking and avoid burning. (Use a fork to judge by removing 1 pan from the oven at 40 minutes and assessing how easily the fork penetrates the smallest and largest pieces you can find.)

9. Once finished, remove the pans from the oven and allow the squash to cool.  

10. Mind your portions for those following a low-FODMAP eating style

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Turkey with Rosemary-Citrus Butter

Turkey Brine (Soak Turkey 24hrs)

Ingredients:

• 3 cups Apple Juice Or Apple Cider 

• 2 gallons Cold Water

• 4 Tablespoons Fresh Rosemary Leaves

• 5 cloves Garlic, Minced

• 1-1/2 cup Kosher Salt

• 2 cups Brown Sugar

• 3 Tablespoons Peppercorns

• 5 whole Bay Leaves

• Peel Of Three Large Oranges

Butter (Make ahead)

Ingredients:

• Kerrygold butter

• 2 lemons

• 1 orange

• 2 sprigs of rosemary

Instructions:

1. Melt 1/2 cup Kerrygold butter in a saucepan. 

2. Add the zest of 2 lemons and 1 orange + 2 springs of minced fresh rosemary.

Roasting Turkey

Instructions:

1. Rinse off brine and spices from turkey.

2. Allow to soak in fresh cold water for 20-30 minutes and equilibrate to room temp

3. Allow plenty of time for the bird to dry out and come to room temperature (2 hours).

4. Pat dry and place 2 cut oranges, onion, & fresh rosemary into the cavity.

5. Carefully separate the skin from the meat, shape the butter into small balls, and slide under the skin. Massage skin to spread butter along breast meat and legs.  Mix some olive oil in with the rest of the butter and spread on the skin.

6. Truss bird with butcher twine.

7. Prepare a foil tent, but don’t place it on the bird.       

8. Start by roasting (13 lb.) bird at 450°F for 25 minutes to brown breast skin.

9. Remove the bird from the oven and baste.  Set temp to 325°F and roast while tented for another 2hrs+45min.

10. Thermometers will NEVER read exactly what ‘they’ say it should at the thickest part of the breast or thigh, so just use the timing, especially if you had a bird at room temp before popping it in the oven! In my experience, after 3 hours in the oven, the thermometer read 150°F in the breast, and THIS was DONE!

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Fire Cider

Serving Size: Makes about 4 cups

Prep Time: 20 minutes

Total Time: 20 minutes, plus 1 month

Ingredients:

·   1 cup coarsely grated peeled horseradish (about 4 ounces) – use a food processor and wear goggles!

·   1 small onion, coarsely chopped

·   8 large garlic cloves, smashed

·   1/2 cup peeled and coarsely grated or chopped ginger (about 3 ounces)

·   ½ cup coarsely chopped root turmeric

·   1 teaspoon black peppercorns

·   4 rosemary sprigs

·   1 whole clove

·   1–2 dried hot chiles

·   2 lemon, quartered, zest removed and added separately (Add 1 blood orange too)

·   2-4 cups (or more) unfiltered apple cider vinegar

·   2 tablespoons (or more) honey

Optional Additions:

• Several sprigs of fresh rosemary or thyme (optional)

Equipment:

• Quart-sized jar

• Plastic Lids

Instructions:

1. Add the ginger, horseradish, onion, garlic, jalapeno, and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount of apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.

2. If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room-temperature cabinet for 2-4 weeks. (A month is best)

3. When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.

4. Enjoy ½ - 1 ounce at a time, before meals or up to 3 times daily

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Dad's Christmas Ham

Ingredients:

• Ham

• 1 Cup honey

• Brown sugar

• 1-2 cans of ginger beer

• 1 Can of sliced pineapples in juice

• Cloves

Instructions:

1. Pour all liquids over the ham first, and then add honey, pack the brown sugar over the ham, and then push in cloves everywhere.

2. Set the oven to 325°F and bake for 15 min. per pound (or follow the ham packaging directions).

3. Brown the ham while basting every 1/2 hour.

4. In the last 15 min, turn the heat up to 425°F.

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Sourdough Cinnamon Rolls 

Ingredients:

• 8 tablespoons (113 g) butter cold

• 2 ½ cups (300 g) all-purpose flour see notes

• ⅓ cup (100 g) sourdough starter discard

• 1 cup (240 g) buttermilk see notes

• 1 tablespoon + 1 teaspoon (25 g) honey or granulated sugar

• ¾ teaspoon (4 g) fine sea salt

• 1 teaspoon baking powder hold back in initial mix

• ½ teaspoon baking soda hold back in initial mix

Cinnamon-Sugar Filling

• ¾ cup (150 g) light brown sugar

• 2 teaspoons ground cinnamon

• 4 tablespoons (56 g) butter melted

Cinnamon Roll Glaze

• 1 tablespoon (14 g) butter melted

• 1 cup (120 g) powdered sugar

• 1 teaspoon (5 g) vanilla extract

• 2 tablespoons (30 g) milk

Instructions:

The night before

1. Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl.

2. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour.

3. Add the sourdough starter discard, buttermilk, honey, and salt.

4. Mix with a spatula until the ingredients are well incorporated.

5. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)

The next morning

1. Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, and set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.

2. Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.

3. Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.

4. Cut out rolls: Use a pastry brush to coat the top of the rectangle of dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a one-half-inch bare strip along the outer edges. Starting on the longest side, roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 pieces (approximately 1.5 inches). Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand.

5. Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while hot.

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Vegan, Gluten-free cheesecake 

Ingredients: 

Graham Cracker Crust 

• 1 ½ cups of finely ground gluten-free graham cracker crumbs 

• 6 tablespoons of butter

• ½ tsp cinnamon 

Filling 

• (2) 8 oz. containers of vegan cream cheese

• 1 lemon 

• ½ cup of sugar 

• ½ tsp of vanilla extract 

• Pinch of salt 

• Topping of choice: fruit! Or leave it plain!

Instructions: 

Graham Cracker Crust 

1. Mix graham cracker crumbs, melted butter, and cinnamon until well blended, press into a pie plate. 

2. Bake at 375 for 7 minutes. Cool before adding filling.

Filling

1. Preheat oven to 350°F.

2. Juice the lemon, and prepare 1tbsp of zest.

3. Add to a mixing bowl along with the cream cheese, sugar, vanilla, and salt. Blend well. 

4. Add filling into pie crust, and bake again for 30 minutes. Let cool.

5. Place in the fridge for 1 hour.

6. Decorate with fruit.