A Holiday Feast
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CRANBERRY & APPLE STUFFED PORK CROWN ROAST

“This is one of my favourite holiday dishes,” says chef Michael Cortese, who owns and operates Cordino's with his mother Nancy. “It tastes delicious and looks stunning on the table.”


Recipe courtesy of chef Micheal Cortese, Cordino's Fine Meats and Deli)


The south-end Barrie butcher shop specializes in fresh and local. “We only carry fresh, never frozen, local, antibiotic and hormone free meats.” The butcher counter is stocked with premium local AAA dry-aged beef, fresh Ontario pork, veal, lamb and free-range, grain-fed chicken. Custom cuts and specialty orders can be accommodated.
Beyond the butcher counter, the local business features a cold deli, European groceries, baked goods, pastries, a freezer section full of prepared meals and gourmet delights, a coffee bar, a fresh produce counter and a hot deli counter.


INGREDIENTS:
14 bone crown roast
1-1/2 cups cubed whole wheat bread
3-3/4 cups cubed white bread
1 pound (454 grams) ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2-1/2 tsps dried sage
1-1/2 tsps dried rosemary
1/2 tsp dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries        

1/3 cup minced fresh parsley
3/4 cup turkey stock
4 Tbsps unsalted butter, melted

PREPARATION:
Preheat oven to 350F(175C). Spread the whole wheat bread and white bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary and thyme; cook, stirring, for 2 minutes to blend flavours.
Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries and parsley. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool. Stuff in the centre ring of the pork crown roast. Place in the oven at 375F for 2 hours or until pork internal temperature reaches 165F.


Cordino's Fine Meats and Deli  | 409 Yonge St., Barrie  | 705-252-5365 | cordinosbutchershop.ca


VEGETABLE TORTE


Recipe courtesy of chef Jim Garraway, Parkside Corner Market

Chef Jim Garraway of the Parkside Corner
Market in Barrie says this root vegetable torte is a crowd-pleaser.
“A few years back, I auctioned off the recipe at the fundraiser for my parents' church and it made over $400,”
 says the local chef. You can serve it as a vegetarian side dish or main entrée.
Garraway describes Parkside Corner Market as a general store selling everything from milk and fresh fruits and vegetables to lottery tickets and home cooked meals. The local chef prepares everything fresh on-site including salads, quiche, desserts, pasta, sandwiches, soups, ribs, chicken, various prepared meals and more.

INGREDIENTS:
3 russet potatoes
2 beets (medium sized)
1 large yam (sweet potato)
3 parsnips
1 zucchini
1 small butternut squash
2 small onions, thinly sliced
1-1/2 cups 35 per cent whipping cream
salt and pepper, to taste
3/4 cup Parmesan cheese

PREPARATION:
Slice all vegetables thin, keeping each vegetable separate. Layer in a greased casserole dish half of the potatoes, then season with salt, pepper and some of the Parmesan. Sprinkle with slices of onion and drizzle with some of the cream. Layer the beets repeating with the onions, salt, pepper, and some of the Parmesan and cream after each layer.
Layer the parsnips, layer the yams, then layer the squash and the other half of the potatoes. The top layer is just the zucchini and the rest of the cream. Cover with a lid and bake in a preheated 350F oven for 1.5 to 2 hours.
Test for doneness with a knife to make sure vegetables are soft. Remove lid and cover with parchment paper and press with a second insert “weighted” (you could place a cake pan or the bottom of a false-bottom tart pan on top and weight it with a heavy jar).
Let set overnight.
Slice, rewarm and serve.


Parkside Corner Market  | 38 Parkside Dr., Barrie | 705-737-2122 | 705-241-9383 or visit the Facebook page


SPICED APPLE CIDER SANGRIA


Recipe courtesy of Kent Smith, Micheal & Marion's/The Side Door


During the fall and holiday season, this tasty cocktail is a popular seller at Michael and Marion's/The Side Door in Barrie. “Whether you order one up from our bar, or serve to guests at home, this sangria will add a little festive spice to your evening,” says host and proprietor Kent Smith.
Located in downtown Barrie, Michael and Marion's/The Side Door has been a popular downtown Barrie dining establishment for the past 25 years. “We specialized in high quality food, great service, seasonal menus and saying yes,” says Smith.

INGREDIENTS:
1 bottle of chardonnay
1/2 cup bourbon
2-1/2 to 3 cups apple cider
3 apples (preferably Honey Crisp) chopped
3 pears chopped
1 cup club soda

PREPARATION:
In a large pitcher, mix together chardonnay and bourbon. Add apple cider, apples and pears, let sit in a refrigerator for at least 30 minutes. Add club soda just before serving. Serve in glasses with ice. Serves 4 to 6.

Michael & Marion's Fine Cuisine/The Side Door | 89 Bayfield St., Barrie | 705-721-1188 |
michaelandmarions.com


CARAMEL GINGER COOKIES


Recipe courtesy of executive chef Jeremy Korten of Oliver & Bonacini Café Grill, Blue Mountain Oliver & Bonacini Café Grill
“These little cookies remind me of Ball's Falls, which was where I had ginger cookies and pumpkin spice for the very first time,”
says executive chef Jeremy Korten. “I think I was just 10 years old and they blew my mind. My family loved caramels, so it seemed to be a natural fit!”
Oliver & Bonacini Café Grill, Blue Mountain, is located in the upscale Westin Trillium House. The kitchen is led by Korten, who has a depth of experience and a commitment to local seasonal ingredients. Menus offer extensive à la carte breakfast, lunch and dinner selections, as well as some seriously indulgent culinary experiences.


INGREDIENTS:
1 cup unsalted butter
1 cup packed brown sugar
1/4 cup molasses
2 large eggs
2 tsp vanilla extract
2 tsp ground ginger
1 tsp cinnamon powder
1 tsp ground cloves
1/2 tsp pumpkin pie spice
3-1/2 cups plus 3 Tbsp
all-purpose flour
1-1/2 tsp baking soda
1/4 tsp kosher salt
24 caramels

PREPARATION:
In the bowl of your stand mixer with the paddle attachment, cream together the butter and sugar. Add in the molasses until it's completely incorporated. Add the eggs (one at a time), vanilla extract and spices, and scrape down the sides, so everything is evenly mixed.
Mix in the flour, baking soda and salt. Mix just until the dough comes together. Put in a bowl and cover until chilled.
While the dough is chilling, unwrap the caramels and pre-heat your oven to 350F. Line your baking sheets with parchment paper.
Once the dough is fully chilled, portion the dough into tablespoons. Place each tablespoon on your baking sheet, top it with caramel and top it with another cookie. Seal the caramel by rolling the edges and roll into a ball then flatten. You should be able to fit 8 to 10 cookies per baking sheet.
Bake in the oven for 10 to 12 minutes.
Note: These are best eaten the day of, but you can tickle them in the microwave for
15 seconds.
I liked to garnish them with simple powder sugar.


The Westin Trillium House, Blue Mountain | 220 Gord Canning Dr.  | 705-444-8680 | oliverbonacini.com/Blue-Mountain

CITRUS SCENTED CRANBERRY SAUCE


Recipe courtesy of chef Richard Dauginis of Liberty North

“This cranberry sauce is a must for holiday turkey,” says chef Richard Dauginis of Liberty North in Barrie. “Everyone just loves it.”

Liberty North is a 10,000-square-foot event facility located in Barrie's south-end. Along with full service banquet facilities, Liberty North also showcases a gourmet food take-out counter called LN to Go.

INGREDIENTS:
12 oz bag fresh or frozen cranberries
1-1/4 cup granulated sugar
2 whole oranges, zested and squeezed
1/4 cup orange juice
3 whole cinnamon sticks

PREPARATION:
In a sauce pot add cranberries, sugar, juice from oranges, orange juice and cinnamon sticks. Cook on low to medium heat, stirring occasionally, until sugar dissolves and cranberries are soft, about 10 to 12 minutes. Increase heat to medium high and cook until cranberries start to burst, about 10 minutes. Remove from heat and let cool to room temperature.
Before serving, remove cinnamon sticks and discard. Stir in orange zest. Makes about
6 servings.


Liberty North | 100 Caplan Ave., Barrie | 705-728-3877 | libertynorth.ca



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