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Holiday Menu
 Main
Course
Getting tired of turkey? If the tradition
seems a bit predictable, try something a little different
and make it a holiday to remember.
Rice, nut, fruit & Bourbon Stuffing
- ½ cup dried currants
- 20 dried apricot halves
- 1 cup sultana raisins
- ¼ cup Bourbon
- 1 apple, peeled and diced
- 2 onions, peeled and diced
- 3 celery stalks, diced
- ½ cup wild rice
- 1 cup long grain white or brown rice
- 1 ½ cups chicken stock
- ¾ cup orange juice
- ½ cup cashews
- 1/3 cup pine nuts
- ¾ cup whole fresh cranberries
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt & freshly ground pepper
- Soak the currants, apricots and raisins in the bourbon
for 1 hour.
- Saute the apple, onion and celery in the olive oil.
- Cook the wild rice in the orange juice until tender.
- Cook the long grain rice in the chicken stock until
tender.
- Combine all the ingredients together and season
with salt and pepper.
- Let the stuffing cool completely before stuffing
the turkey.
Sweet Potatoe and Calvados
- 4 large sweet potatoes
- 1 500ml can sliced peaches
- ½ cup brown sugar
- 2 tablespoons butter
- ¼ cup calvados
- ½ cup toasted pecans
- Bake the sweet potatoes in oven at 350 until soft.
- Combine butter, sugar, ½ cup syrup from peaches
and calvados in a saucepan and bring to a boil. Let
simmer until the sugar has dissolved.
- Mash the sweet potatoes with the peaches and the
calvados liquid (use a food processor or electric
mixer).
- Place in a casserole dish and reheat at 350’
- Sprinkle with toasted pecans
Beef Stroganoff
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2 tablespoons butter
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3 pounds beef filet, cut into small
pieces
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2 onions, peeled and diced
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2 cups mushrooms, washed and sliced
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2 cups sour cream
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1 ½ tablespoon Dijon mustard
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3 tablespoons tomato paste
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3 tablespoons Worcestershire sauce
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2 tablespoons Brandy
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2 teaspoons paprika
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Salt and freshly ground pepper
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Heat 1 tablespoon of butter in a saucepan
and cook onions for five minutes, add the mushrooms
and sauté for five minutes. Remove from pan.
-
Sauté the beef in the remaining
butter until lightly browned, season with salt and
pepper then add the onions and mushrooms and keep warm.
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Mix together the sour cream, Dijon,
brandy, tomato paste, Worcestershire sauce and paprika
and warm up over low heat and then mix it in with the
meat and serve.
Makes 6 servings
Spicy Beer Cooked Shrimp
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24 shrimp, large size with shells still
on
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½ cup butter
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1 teaspoon Worcestershire sauce
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½ cup chicken stock
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¼ cup beer
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2 garlic cloves, peeled and minced
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1 teaspoon cayenne pepper
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1 teaspoon black pepper
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½ teaspoon salt
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½ teaspoon red pepper flakes
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½ teaspoon dried thyme
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Wash shrimp. Keep shells on - this
is a peel and eat meal.
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Mix all spices together.
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In a large fry pan, melt the butter;
add the garlic, spices, Worcestershire sauce and shrimp.
Cook for 3 minutes, and then add the chicken stock and
beer and cook until shrimp are pink (approx. 2 minutes).
Serve with rice and bread to soak up the sauce.
Harvest Chicken
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3 pounds chicken, cut up into sections,
bone on
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¼ cup flour, seasoned with salt
and pepper
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¼ cup canola oil
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2 garlic cloves, crushed and minced
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1 onion, peeled and diced
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2 celery stalks, sliced
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½ red pepper, sliced into strips
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½ green pepper, sliced into strips
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½ yellow pepper, sliced into
strips
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1 cup mushrooms, washed and sliced
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1 teaspoon dried thyme
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2 bay leaves
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Pinch cayenne pepper
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1 can plum tomatoes
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1 cup white wine
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2 tablespoons tomato paste
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Salt and freshly ground pepper
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Mix the chicken with the flour, then
brown the chicken in the oil. Remove chicken from the
pan and place in an ovenproof casserole dish.
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Sauté the vegetables and add
to the chicken.
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Add the tomatoes, tomato paste, wine
and spices to the casserole dish.
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Bake in the oven at 350 for 25 minutes
covered, then uncover and cook for an additional 20 minutes.
Scotch Marinade for Beef or Chicken
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2 tablespoons balsamic vinegar
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2 tablespoons maple syrup
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Salt & freshly ground pepper
1. Mix all the ingredients together and use a marinade
chicken or beef
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