EZ Cooking Holiday Recipes

Episode 1: EZ Appetizer

Brie & Puff Pastry Bites

Ingredients:

1 sheet puffed pastry, thawed but still cold

200g brie cheese

1/4 cup apricot jelly

1 sprig fresh thyme

1/4 cup pecans, toasted & chopped

Method:

Preheat oven to 400'F.

Divide pastry into 9 squares and place each square into the moulds of a cupcake pan, pushing down the centers slightly. Cut brie into 9 equal cubes (around 1" cubes). Place one cube of cheese into the center of each puff pastry and lightly press the tips of the square to the center to create a parcel shape. Bake for 10 minutes, or until puff pastry is golden brown and the brie is melted. Remove from oven and top each parcel with 1 teaspoon of apricot jam and sprinkle with pecans & thyme. Serve warm.

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Smoked Salmon Pastries

Ingredients:

1 sheet puff pastry, thawed but still cold

1 egg, beaten

1 8oz package whipped chive cream cheese

1 100g package smoked salmon, sliced into 12 pieces

1 each lemon

1/4 red onion, sliced thinly

1 tablespoon capers

cracked black pepper to taste

optional, chives for garnish

Method:

Preheat oven to 400'F.

Divide pastry into 9 squares and place each square into the moulds of a cupcake pan, pushing down the centers slightly.then use a fork to poke lots of holes into middle of pastry, to minimize inflation. Transfer the puff pastry squares on to a baking sheet lined with parchment paper & brush with egg wash. Bake for 10 - 12 minutes or until the puff pastry is golden brown. Remove from oven and let it cool for a few minutes. Top each pastry with cream cheese and then smoked salmon. Zest lemon over top and finish with onions and capers. Crack fresh black pepper on top and finally if you would like, garnish with chives.

Episode 2 -Side Dish

Bacon Macaroni & Cheese with Parmesan Crust

Ingredients:

500g macaroni, or pasta

8 oz bacon, diced

6 Tablespoon unsalted butter

1 cup onion, small diced

1 tablespoon garlic, minced

1/3 cup all purpose flour

3 cups milk

1 cup heavy cream

7 oz kraft, three cheddar mix, shredded

8 oz kraft, sharp cheddar, shredded

salt and pepper to taste

1 cup panko bread crumbs

1/3 cup parmesan cheese

3 tablespoons butter, melted

1 teaspoon smoked paprika

Method:

Preheat oven to 350'F Boil macaroni according box instructions for one minute less than the recommended time for "al dente", strain and allow to cool. In a large pot, add bacon and cook on a low heat until crispy. Remove from pan and allow to drain on a paper towel. Drain bacon fat from pan and add butter and onions over medium heat and saute for 3-5 minutes or until translucent, add garlic and stir, allowing to become fragrant (1 minute). Add flour and whisk together with butter & onions and allow to cook for 30 seconds while whisking. Add milk and cream, slowly while whisking vigorously. Allow to gently simmer and bubble until thickened (about 3 minutes). Add cheddar cheeses and whisk until melted in and smooth. Taste and adjust seasoning with salt and pepper. Remove from heat and mix in cooked pasta. Transfer to a (9"x13") dish. Melt 3 tablespoons of butter and combine with panko bread crumbs and parmesan cheese to form the crust. Sprinkle evenly over the top of the dish. Bake for 30 minutes or until bubbly and golden brown.

Episode 3 Main Dish

Roasted Herb & Garlic Chicken

Chicken & Potatoes

Ingredients:

1 whole chicken, defrosted & spatchcocked

1 lemon, juiced

1/2 cup olive oil

salt

1/2 tablespoon cracked black pepper

1 tablespoon grated garlic

1/2 cup mixed fresh herbs, chopped (parsley, thyme, rosemary, sage)

1 pound fingerling potatoes

1 tablespoon olive oil

Method:

To spatchcock your chicken, use a sharp knife or kitchen shears to remove the spine of the whole chicken. Lay the chicken breast side up and gently press down to crack the chest bone so the chicken can lay completely flat. Trim chicken of extra fat and pat dry, season with salt. In a small bowl, combine lemon juice, olive oil, cracked black pepper, fresh herbs and whisk together. Coat the chicken in the marinade and store in a container at least overnight and up to 2 days before you are ready to cook to allow for flavors to absorb. Once marination is complete, remove chicken from marinade and wipe off any extra marinade. Transfer to a lined baking sheet and bake in a 375'F oven for 40 minutes. While baking, cut potatoes and lightly toss in olive oil. At the 40 minute mark, open the oven and baste with chicken fat, add potatoes around the dish and bake for an additional 20 minutes or until chicken is cooked through and golden brown. If the chicken isn't browned enough, raise temperature to 425'F and bake for 10 more minutes to achieve desired coloring.

Mustard Sauce

Ingredients:

1/2 cup onion, small diced

2 tablespoons butter, unsalted

2 tablespoons whole grain dijon mustard

1/2 cup chicken broth

1 cup heavy cream

salt & pepper to taste

Method:

In a small saucepan, sauté onions in butter until translucent over medium low heat. Then add mustard, chicken broth, and cream and allow to simmer for 5 minutes or until sauce is thickened. Adjust seasoning with salt and pepper to taste.

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Picnic Ham Shoulder with Pineapple Mustard Glaze

Ingredients:

1 Smoked Picnic Ham, defrosted (6-8 pounds)

1/4 cup yellow mustard

1 10 oz can pineapple rings, blended

3/4 cup brown sugar

1/4 cup apple cider vinegar

1/4 cup honey

1 tablespoon powdered ginger

1 teaspoon salt

20 whole cloves

Method:

Preheat oven to 350'F. Place pan skin/fat side up in a baking dish and add 1 cup of water. Cover tightly with foil & bake for 1 hour. While the pork is cooking, combine and blend together the ingredients for the glaze - crushed pineapple, brown sugar, apple cider vinegar, honey, ginger and salt. At the one hour mark, carefully remove the pan from the oven & uncover. Peel the rind off the ham and cut 1/2" deep slices in a 1" cross hatch pattern over the pork fat. Poke cloves into the flesh of the ham and brush with a layer of glaze and return to oven uncovered for 2 more hours, adding a layer of glaze every 30 minutes until fully cooked. Remove from oven and allow to cool for 5-10 minutes before slicing. As a general rule of thumb - for every pound of ham, cook for 25 minutes ( so for a 6 pound ham it will take around 150 mins or close to 2 hours)