Season’s eatings
Tuck into the ultimate holiday dinner of tried-and-true favourites from our EH family. Perfect for sharing with your favourite folks. We’d love to hear your reviews, taste buds. Send us your pics!
1 large red beet
1 can of sliced peaches in water
1/2 cup of pine nuts (can sub with quinoa)
Fresh arugula (as much as you like)
Goat cheese (also as much as you like)
Recommended dressing: Creamy poppyseed
Jessica’s peachy beet salad
Ingredients (serves 2 - 4)
Pre-heat oven to 425˚F. Cover the beet in olive oil and a bit of salt and pepper. Wrap in tin foil and bake for 45 min–1 hour or until you can stick a fork in it.
Remove and let cool. Peel and chop into bite-sized chunks.
Lightly toast pine nuts in a frying pan on low-medium heat (until lightly browned) and let cool.
Wash and thoroughly dry arugula.
Dry and chop peach slices into chunks.
Add everything into a mixing bowl, add crumbled goat cheese and dressing, then mix and enjoy!
Directions
5 lb pork shoulder or the equivalent in jackfruit (young green, or canned not in syrup)
*Bone-in is the best if using pork.
2 cups apple cider (not apple cider vinegar)
2 cups chicken or vegetable broth
2 - 3 tablespoons of dijon mustard (use more for pork, less for jackfruit)
1 - 2 tablespoons of dehydrated onion (use more for pork, less for jackfruit)
1 garlic head with the top cut off
2 firm apples peeled cut into wedges (I use pink lady apples because they’re firm and tart but still have some sweetness)
2 small or 1 big red onion cut into wedges
Few sprigs of rosemary & thyme
Vegetable oil or canola oil
Salt and pepper
Alex’s braised pork or jackfruit
Ingredients (serves 2 - 4)
Preheat oven to 325 Farienheit
Remove fat from the pork or drain canned jackfruit. Cut into sizeable chunks (like your fist or a bit bigger). Pat dry and season with salt and pepper generously.
In a dutch oven heat up the oil and sear the sections - removing them from the pan once they have a nice hard sear on all sides. (For pork it’s about 4 - 5 min). You’ll probably have to do this in sections to have enough space.
Once it’s all done remove the pork and mix the cider, broth, mustard, onion together.
Add the pork back in with the herbs placed on top (you can tie them together to make it easier), put a lid on and put it in the oven for ~2.5 - 3 hours for port and ~1 hour for jackfruit. Flip it around at the halfway point.
Once the pork is fork tender add the apples and onions. *Try and get them in the liquid.
Put the lid back on and cook for another 30 - 45 min.
Once the pork is very tender like shred on to your fork tender - it’s ready. Pull out the herbs and let it cool for 15 - 20 Min.
Serve it with mashed potatoes so you can put the liquid over everything!
Directions
Gingerbread Crust
2 1/4 cups all-purpose flour
3/4 cup brown sugar
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
3/4 tsp salt
1 1/2 tsp baking powder
3/4 cup butter softened
1 1/2 tbsp molasses
6-9 tbsp cold water (as needed)
Jared’s gingerbread pumpkin pie
Ingredients (makes 2 large pies)
Pie Filling
3 cups canned pumpkin
1 1/8 cups light brown sugar, packed
4 1/2 tbsp fancy molasses
1 1/2 tsp cinnamon
3/8 tsp ground nutmeg
3/4 tsp fine salt
4 large eggs
2 cups whipping cream
4 1/2 tbsp Grand Marnier
Spiced Whipped Cream
1 cup whipping cream
2 tsp sugar
1/4 tsp cinnamon
Pinch nutmeg
Zest of one orange (save a tsp for garnish)
Preheat oven to 400˚F.
To make the crust: Sift together the flour, sugar, spices, salt, and baking powder. Add the butter one tablespoonful at a time and cut in with a pastry cutter, knife or your fingertips. Drizzle the molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together. Use more water as needed. Press a thin layer evenly into the bottom and sides of a pie pan and bake for 10 minutes at 350˚F. Remove pie shell from oven. It will be puffy—push the puff down with a spoon. Turn oven up to 400˚F.
To make the filling: Whisk pumpkin with brown sugar, molasses spices and salt. Whisk in eggs, then whipping cream and Grand Marnier. Pour into pie shells about 2/3 full.
Bake for 10-15 minutes at 400˚F, then lower temperature to 350˚F and bake for 40-45 minutes, until filling puffs just a little around edges but still has a slight jiggle in middle when…jiggled. Allow to cool to room temperature, then chill completely.
To make the whip: Whip cream with sugar, spices and orange zest until medium peaks form. Dollop over the pieces of pie. Garnish with a bit more orange zest.
Serve it re-warmed in a 300˚F oven for 15 minutes before slicing. Top with spiced whipped cream.
Directions
Julia's reindeer barf
Ingredients (serves 4)
35–40 saltines
1 cup butter
1 cup brown sugar
1 1/4 cups chocolate chips
1/2 cup smashed candy canes
Preheat oven to 425˚ F.
Line a couple of cookie sheets with aluminum foil. Spray foil with non-stick spray and tile it with a single layer of saltines.
In a medium saucepan, melt the butter and brown sugar together and let it simmer until it turns a caramel colour (about 3 mins). Remove from heat and pour over crackers.
Bake 3–5 mins until just bubbling. Remove from oven and pour chocolate chips and candy canes over the mess. When the chocolate softens, spread it around.
Freeze the whole thing, then snap it into pieces.