Zimmy's Nook

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Holiday Entertaining

Herb Roasted Turkey

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A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey.

No, it is not Thanksgiving or Christmas… this is the meal that my dear sweet mother requested for Mother’s Day!

I asked her what meal she considered to be a special treat and she responded, “a roast turkey dinner with mashed potatoes.” Growing up, her family only had turkey at Christmas, and she wished that she could have had it for her May 15th birthday as well. Since mashed potatoes are her favourite food (year-round), they were a must have.

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.

Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Watch the process here:

https://youtube.com/shorts/IqE_JU4Ssmg?feature=share

A turkey getting ready to go into the roaster.
Roasted Turkey in a roaster, in the oven.
A golden roasted turkey in a roasting pan in the oven.
A finished turkey in the roasted resting on the oven.
A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro. Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal. Which my mother gobbled down while smiling from ear to ear!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 People

Ingredients
  

Turkey:

  • 1 13-pound whole fresh young turkey, neck & giblets removed and reserved
  • ½ stick unsalted butter slightly softened
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro or flat leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 2-3 large carrots cut in half lengthwise
  • 2-3 large stalks celery
  • 3 cups no salt added chicken stock

Turkey neck stock for gravy:

  • 1 Turkey neck
  • 1 tablespoon olive oil
  • 1 carrot cut into 2-inch pieces
  • 1 celery stalk cut into 2 -inch pieces
  • 1 small onion roughly chopped
  • 6 cups of no salt added chicken stock
  • 1 sprig of rosemary
  • 3 to 4 sprigs of thyme
  • 2 bay leaves
  • ½ tablespoon black peppercorns
  • salt

Gravy:

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 4-5 cups warm turkey neck stock
  • Salt and freshly ground black pepper

Instructions
 

For the turkey:

  • Pat the turkey dry inside and out. Season it liberally with salt. Place on a rack over a sheet pan and place in the fridge uncovered for 12 to 24 hours.
  • Remove the turkey from the refrigerator 30 minutes before roasting.
  • Combine the butter, olive oil, cilantro, sage, rosemary, thyme, and chives in a food processor and process until smooth. Season with pepper.
  • Preheat the oven to 430°F convection roast (or 450°F no convection).
  • Put the 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Using a wooden spoon or your fingers, gently loosen the skin from the breast of the turkey (careful not to rip the skin). Rub the breast meat (under the skin) with the herb butter mixture (approximately 1.5 tablespoons/breast). Then use the remaining herb butter to rub the entire exterior of the turkey.
  • Place the carrots & celery on the bottom of a large roasting pan. Place the turkey on top of the vegetables, and place in the preheated oven. Roast until lightly golden brown, 30 to 40 minutes.
  • Reduce the heat to 335°F convection roast (or 350°F no convection). Continue roasting, basting with the warm chicken stock every 25 minutes, until an instant-read thermometer inserted in the thigh registers 165°F, about 1½ to 2 hours additional.
  • Remove the turkey from the oven, tent loosely with foil, and let rest 30 minutes before slicing.
  • Note: If you are making the garlic mashed potatoes, put the garlic in the oven the same time as the turkey.

For the turkey neck stock:

  • While the turkey cooks, add the olive oil to medium saucepan and heat over medium high heat. Add the turkey neck and brown both sides (2 to 3 minutes/side). Add the carrots, celery, onions, season with salt, cover and let steam for 3 to 4 minutes. Scrape the turkey neck bits off the bottom of the pan, add the stocks to the pan bring to a boil. Add the rosemary, thyme, bay leaves and peppercorn, lower the heat and let simmer uncovered, over low heat for 60 minutes. Strain and keep the stock warm while you make the gravy. Yields 4 to 5 cups of strained stock.

For the gravy:

  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Whisk in the warm turkey neck stock, one cup at a time, stirring frequently for 30 to 60 seconds between cups, until the all the warm stock has been added. Cook until thickened and smooth, about 5 more minutes. Season with salt and pepper.
  • Keep warm until ready to serve.
Keyword Christmas dinner, comfort food, herb roasted, Mother’s Day, roasted turkey, spring turkey, Thanksgiving Turkey
Tried this recipe?Let us know how it was!

Hope you enjoy this Herb Roasted Turkey recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like:

Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Hestan Culinary Provisions Stainless Steel Roaster in the Hestan Dual Fuel Range

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Charred Green Onion-Jalapeno-Lemon Lamb Chops

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A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops.

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop!

Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop.

Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade.

That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.

Two racks of lamb cut into individual chops.
A tray of lamb chops marinating in sauce.
A platter of lamb chops with a green sauce with someone holding a sauced chop.

Watch the process here – https://youtube.com/shorts/O_fiHugNRo8?feature=share

Side Suggestions for the Lamb Chops

Grilled carrots and asparagus, spicy fingerlings, charred lemons and finishing salt.

A close up of grilled lamb chops.
Charred Green Onion-Jalapeno-Lemon Lamb Chops - with roasted veggies
A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop! Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop. Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade. That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 6 mins
Marinating & Resting Time 2 hrs
Total Time 2 hrs 21 mins
Course Appetizer, Dinner, Entree, Main Course
Cuisine North American
Servings 4 People

Ingredients
  

  • 2 racks of lamb cut into 16 individual chops
  • 7 green onions
  • 1 jalapeño
  • 1 lemon halved
  • 3 tablespoons chopped cilantro
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • ⅓ cup extra virgin olive oil
  • Salt
  • Freshly ground pepper

For Serving

  • 2 lemons halved and grilled for 2-3 minutes while the lamb cooks
  • Cilantro
  • Finishing salt optional

Instructions
 

  • Preheat grill on high.
  • Place jalapeño on the grill and cooked until all sides are well charred (4 to 5 minutes). Place onions, and lemons (flesh side down) onto grill and cook until lightly charred (2 to 3 minutes).
  • When the jalapeño has cooled enough to manage, scrape off the charred skin, coarsely chop and place into a food processor or blender. Coarsely chop the whites and light green portion of the green onions and add to the food processor (discard the dark green pieces). Squeeze the juice from the lemon into the food processor (catching the seeds in a strainer or your hand, then discard he seeds and lemon pieces).
  • Puree the jalapeño, green onions, and lemon juice for 2 minutes until mostly smooth. Add the cilantro, vinegar, honey, and olive oil, then blend for a minute or two to combine. Taste and season with salt and pepper.
  • Reserve half of the marinade for serving.
  • Pour the other half of the marinade over the lamb, toss to coat well. Cover and marinate for 1 to 2 hours in the refrigerator.
  • Remove the lamb from the fridge 15 minutes before you are ready to cook. Preheat the grill on medium high. Grill chops for 2 to 3 minutes per side or until nicely charred and cooked to medium-rare.
  • Remove to serving platter and serve with reserve marinade.
Keyword Easter dinner, Greek Easter, grilled lamb chop recipe, grilled lamb chops, Lamb chop marinade, lamb chops, sauce for lamb chops
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe. We would love to hear from you!

Please leave us your feedback in the comment box below.

You may also like –

Have a delicious day! James (aka Zimmy) & Elaine

Charred Green Onion-Jalapeno-Lemon Lamb Chops were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are always my own.

Individual Ground Beef Wellingtons

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An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.

These Individual Ground Beef Wellingtons are made with ground beef instead of the traditional beef tenderloin. Making them a delicious yet cost effective way to serve a special meal to your family and friends this Easter (or any day you want an excuse to feel fancy!)

The ground beef is seasoned well, topped with Duxelles (a mixture of chopped mushrooms, shallots, garlic, and thyme), neatly folded into thin slices of prosciutto, then wrapped in puff pastry to create beautiful little packages, which are bursting with big flavour.

Raw ingredients are laid out for the ground beef wellington recipe.
Use a 1/2 cup measure form into 8 equal size beef patties
Roll out one sheet of the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 (6-inch) squares
Lay out 2 pieces of prosciutto onto each piece of puff pastry
Add one beef patty on top of the prosciutto of each of the four squares
Add one portion of the mushroom mixture on top of each beef patty and flatten out into an even layer.
Flip the beef patty over so the mushroom mixture is sitting on the prosciutto.
Fold over the prosciutto slices to completely wrap the beef patty then flip over, so the prosciutto ends are on the puff pastry.
Brush the egg wash over the tops and sides of each package.
Pierce each Wellington with a sharp knife to create a half inch slit for ventilation.
I

When you choose to serve Canadian Beef, the benefits of beef go far beyond its great taste. The vitamins and nutrients that beef provides, help you stay energized, aid concentration, boost your immune system and help keep your bones, teeth, and muscles strong and healthy.

Close up image of the baked Wellington with a sprig of thyme beside a bowl of Marsala sauce.
A plated portion with one Wellington in Marsala sauce with beans and potatoes.
Individual Ground Beef Wellingtons - sliced open
A plated portion with one Wellington in Marsala sauce with beans and potatoes.

It was pleasure to create this recipe in partnership with Canada Beef @loveCDNbeef #MyCanadianBeef Opinions in this post are my own.

To learn more about Canadian Beef or discover other delicious recipe ideas, visit CanadaBeef.ca

An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.

Individual Ground Beef Wellingtons

These Individual Beef Wellington’s are made with ground beef instead of the traditional beef tenderloin. Making them a delicious yet cost effective way to serve a special meal to your family and friends this Easter (or any day you want an excuse to feel fancy!)
The ground beef is seasoned well, topped with Duxelles (a mixture of chopped mushrooms, shallots, garlic, and thyme), neatly folded into thin slices of prosciutto, then wrapped in puff pastry to create beautiful little packages, which are bursting with big flavour.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Resting Time 10 mins
Total Time 1 hr 25 mins
Course Dinner, Entree, Main Course
Cuisine English
Servings 8 People

Ingredients
  

Duxelles

  • 454 grams 16 ounces of cremini mushrooms
  • 2 shallots chopped
  • 4 cloves of garlic chopped
  • 3 sprigs of fresh thyme leaves removed, stems discarded
  • 3 tablespoons unsalted butter
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1 tablespoon Marsala wine

Beef Patties

  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons horseradish
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion
  • ½ teaspoon garlic
  • 1/3 cup panko breadcrumbs
  • 907 grams 2 pounds lean ground Canadian Beef

To Assemble

  • 16 thin slices of Prosciutto approximately 240 grams (8 ½ ounces)
  • 2 sheets of puff pastry thawed if frozen, kept refrigerated until ready to use
  • Small bowl of water
  • 2 Eggs beaten, for an egg wash

Instructions
 

  • Prepare the Duxelles. Add the mushrooms, shallots, garlic, and thyme to a food processor then pulse until finely chopped. Heat a large sauté pan over medium heat and melt the butter. Add the mushroom mixture, Marsala wine, salt and pepper to the pan and sauté until most of the liquid has evaporated (10-12 minutes). Set aside to cool.
  • Once cooled, use a cheesecloth or fine mesh strainer to drain the mushroom mixture of any remaining liquid. Separate mixture into 8 equal portions and set aside until ready to assemble.
  • Make the Beef Patties. In a large mixing bowl, beat the eggs, then add the tablespoon Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion, garlic and stir to combine. Mix in the panko breadcrumbs, then add the ground beef and fold in the egg mixture until thoroughly combined. Using a half cup measure form into 8 equal size beef patties, which were 1.25 inches (3.1 cm) thick. (approximately 141 grams/5 ounces each patty)
  • Preheat the oven to 400°F.
  • Assemble the individual Wellingtons. Roll out one sheet of the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 (6-inch) squares.
  • Lay out 2 pieces of prosciutto onto each piece of puff pastry. Add one beef patty on top of the prosciutto of each of the four squares. Add one portion of the mushroom mixture on top of each beef patty and flatten out into an even layer. Flip the beef patty over so the mushroom mixture is sitting on the prosciutto. Fold over the prosciutto slices to completely wrap the beef patty then flip over, so the prosciutto ends are on the puff pastry.
  • Begin folding the puff pastry up and over the prosciutto wrapped patty as though wrapping a package. Using a pastry brush or your finger, dampen the puff pastry at each point the pastry folds over itself to securely seal all edges. Place the individual packages seam-side up on a parchment lined baking sheet that is large enough to hold all eight Wellingtons without touching.
  • Repeat with the second sheet of puff pastry and place finished packages on baking sheet.
  • Brush the egg wash over the tops and sides of each package. Pierce each Wellington with a sharp knife to create a half inch slit for ventilation and bake until the pastry is golden brown and an instant-read thermometer registers 160°F, about 40-45 minutes.
  • Remove from the oven, place on a cooling rack, and let rest for 5-10 minutes before serving.
  • While the Wellingtons bake, prepare Marsala Mushroom Sauce (recipe here) or your favourite beef gravy for serving alongside with your favourite vegetables.

Video

Notes

  • To make ahead. Prepare the Beef Patties, Duxelles and wrap in Prosciutto up to 24 hours in advance.
  • I would recommend assembling the puff pastry packages, no more that 2 hours in advance.
  • Marsala Mushroom Sauce, recipe here.
Keyword affortable meal, beef wellington, Duxelles, Easy beef wellington, ground beef, ground beef recipes, mushrooms
Tried this recipe?Let us know how it was!

Hope you enjoy our Individual Ground Beef Wellingtons recipe! We would love to hear from you!

Please leave us your feedback in the comment box below.

If you like cooking with Canadian beef, check out some of our other favourite beef recipes.

Have a delicious day! James (aka Zimmy) & Elaine

Wood-Fired Baked Ham with Brown Sugar Glaze

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An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday decorations on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-oven baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. 

I brushed the ham with orange juice, Dijon mustard and rosemary, then baked it for 15 minutes uncovered.

A pineapple, a ham, plus other ingredients to make a baked ham.
An image of a ham in a round cast iron pan with a bowl sauce and a whisk.
An image of a ham in a round cast iron pan with sauce on it and in a bowl beside the pan.
A ham is placed inside the Ooni wood oven.

Added a little water into the skillet and covered it tightly with foil.

Once the ham cooked for about 60 minutes, it was brushed with glaze and returned to the oven until the glaze was caramelized. Then removed from the oven, covered with foil and set aside while I grilled the pineapple slices.

An Ooni oven on a table beside a festive planter with trees in the background.
An image of brushing the ham with glaze, outside of the oven.
A beautiful glazed and baked ham inside of a flaming outdoor oven.
Pineapple slices on a cast iron pan in the pizza oven with glowing coals.

If you make this recipe, I strongly suggest that you make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches! A crusty bun, mustard, wood-oven ham, Brie, grilled pineapple, topped with arugula, is my favourite!

Disclosure: I have participated in a paid partnership with Ooni. Opinions in this post are my own.

An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday sprigs on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-fired baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, and delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. Make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 -10 People

Ingredients
  

  • 1 buffet ham Milieu de Cuisse Fumee – mid-thigh smoked – approximately 5 pounds
  • 2 tablespoons orange juice
  • 1 tablespoons Dijon mustard
  • 2 teaspoon fresh rosemary finely chopped

Brown Sugar Glaze

  • ½ cup orange juice
  • ½ cup brown sugar
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch

Pineapple Slices for Serving

  • 1 whole ripe pineapple rind removed, sliced into 8-10 slices, core removed

Instructions
 

  • Preheat the Ooni Karu 16 oven to 350°F.
  • Place the ham, flat side down in the Ooni Cast Iron Skillet Pan (9”).
  • Combine orange juice, Dijon mustard and rosemary. Brush over ham.
  • Bake the ham for 10-15 minutes uncovered, rotating 3-4 times until exterior of ham is beginning to char.
  • Pour 2 table spoons of water into the skillet and cover tightly with foil.
  • Roast at 325°F for 60 minutes, turning ¼ turn every 10 minutes.
  • Meanwhile, create a slurry with half the orange juice and cornstarch (mixing in a small bowl before adding it to the glaze to avoid the corn starch lumping in the glaze) combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Set aside to cool.
  • After 60 minutes remove from the ham from the oven and add fuel to increase the heat to 425°F.
  • Brush the ham with the glaze and return to the oven until the glaze is caramelized (tips – turn the ham often to avoid the sugar burning – keep the fuel hatch open if the flames are rolling to much towards the ham).
  • Cook until the ham has reached an internal temperature of 140°F (about 15 minutes).
  • When the ham is cooked, remove it from the oven, cover with foil and set aside while you grill the pineapple slices.
  • Place the Ooni Duel-Sided Grizzler Plate in the oven and increase the heat to 450°F. Preheat the pan for 5 minutes.
  • Brush the pineapple slices on both sides with the liquid in the bottom of the ham pan.
  • Place the slices directly on the hot Grizzler pan and cook for 4-5 minutes per side.
  • Serve the hot pineapple slices with the ham so that every guest gets a juicy slice. Enjoy!

Notes

A smoked ham has been cooked. Be sure to check the package to ensure it says it is “fully cooked”. A fully cooked ham just needs to be heated through… cook to 140°F. Substitute any quality smoked ham as available.
Use a fruit wood (like apple or cherry) to add a little extra flavour to the ham & pineapple.
Keyword Baked Ham, easy recipe, simple holiday meal, smoked ham, wood-fired recipe, wood-oven recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Ooni Karu 16 sitting on an Ooni table on a beautiful day.
A pineapple, a ham, plus other ingredients to make a baked ham.
Pineapple slices on a cast iron pan in the pizza oven with glowing coals.

For this recipe, I used the Ooni Dual Sided Grizzler Plate, the Ooni Cast Iron Skillet (9”) and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Proud Onni Ambassador. Opinions in this post are my own.

Air Fryer Sausage Meatballs

by 4 Comments

A top down image of a round platter filled with meatballs and bowl of cranberry sauce. A sliced baguette, a cheese board, plates and festive decoration surround this platter.

Air Fryer Sausage Meatballs

The keys to delicious meatballs are the perfect balance of fat content to meat, and seasoning that does not overpower your taste buds, but leaves you craving another meatball… then another…

Using the combination of Grimm’s Spicy Italian & Bratwurst Sausages, solves both those challenges and takes the guesswork out of meatball preparation. Simply remove the casing, toss them in a bowl with a couple of eggs, panko & fresh herbs, roll into balls and before you know it, you are enjoying The Ultimate Meatballs!

These meatballs are sooooo delicious on their own but create the perfect festive treat when served with orange-jalapeño-cranberry sauce and baguette rounds!

To avoid disappointment, make extra! I doubled the recipe!

A top down image of an air fryer and the ingredients used to make these meatballs.
Bowls of ingredients for sausage meatballs.
A sheet pan filled with meatballs ready to go into the air fryer.
A round platter filled with meatballs and bowl of cranberry sauce. A sliced baguette, a cheese board, plates and festive decoration surround this platter.

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are my own.

A top down image of a round platter filled with meatballs and bowl of cranberry sauce. A sliced baguette, a cheese board, plates and festive decoration surround this platter.

Air Fryer Sausage Meatballs

The keys to delicious meatballs are the perfect balance of fat content to meat, and seasoning that does not overpower your taste buds, but leaves you craving another meatball… then another…
Using the combination of Grimm’s Spicy Italian & Bratwurst Sausages, solves both those challenges and takes the guesswork out of meatball preparation. Simply remove the casing, toss them in a bowl with a couple of eggs, panko & fresh herbs, roll into balls and before you know it, you are enjoying The Ultimate Meatballs!
These meatballs are sooooo delicious on their own but create the perfect festive treat when served with orange-jalapeño-cranberry sauce and baguette rounds!
To avoid disappointment, make extra! I doubled the recipe!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer
Cuisine North American
Servings 24 meatballs

Equipment

  • Air Fryer

Ingredients
  

Orange-Jalapeño-Cranberry sauce:

  • 2 large jalapeños charred, seeds removed, and finely diced
  • 1 tablespoon white balsamic vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoons rosemary finely chopped
  • 1/2 cup water
  • 1 tablespoon orange zest
  • 12 oz package fresh or frozen cranberries (3 cups)

Instructions
 

  • In a large bowl, mix sausage, pepper, eggs, breadcrumbs, parsley, and basil.
  • Form 3 cm (1 ¼ inch) meatballs (approximately 28.5 g/1 oz) and place on a parchment lined baking sheet. Lightly spray or brush a little olive oil on each meatball, then reshape with your hands to ensure the oil coats the entire ball.
  • Preheat air fryer to oven to 400°F.
  • Bake in batches for 8 minutes at 400°F, shaking the meatballs halfway through.
  • Serve with orange-jalapeño-cranberry sauce (instructions below) and baguette rounds for a delicious holiday appetizer.

Notes:

  • For crispier meatballs cook for an additional 2 minutes.
  • The olive oil is optional but helps create a crispier golden exterior.
  • Make extra to use on your favourite pasta or enjoy a mouth-wateringly good meatball sandwich!
  • Meatballs can also be baked in an oven at 400°F (on the parchment lined baking sheet – middle rack) for 10-12 minutes, shaking the pan 2-3 times for even cooking.

Orange-Jalapeño-Cranberry Sauce:

  • Char the jalapeños directly on a grill, gas stove burner or on a hot griddle pan. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
  • To prepare the cranberry sauce add the white balsamic vinegar, sugar, jalapeños, salt, and rosemary in a heavy-bottomed saucepan over medium-high heat, stir to combine. Add water, then stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer 2 minutes.
  • Add orange and cranberries, increase heat to medium-high and bring to a boil.
  • Reduce heat to medium and boil gently for 10 minutes, stirring occasionally until cranberries have softened.
  • Spoon sauce into a bowl(s), cover and cool at room temperature. Refrigerate until serving time. Makes 2 cups

Notes:

  • Use a larger pot than needed and watch the cranberries to avoid them boiling over and making a mess.

Video

Keyword Cranberry Sauce recipe, meatball recipe, sausage, sausage meatballs
Tried this recipe?Let us know how it was!

Hope you enjoy my Air Fryer Sausage Meatballs recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

For more of my Grimm’s Fine Food recipes, click here.

Pressure Cooker Veal Shanks with Mushrooms & Gravy

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Pressure Cooker Veal Shanks with Mushrooms & Gravy. An overhead image of an oval platter with veal shanks and gravy over rice. Toppings and vegetables surround this platter.

Pressure Cooker Veal Shanks with Mushrooms & Gravy

The shanks were seared in the pressure cooker, then cooked with onions, celery, carrots, garlic, tomato paste, white wine, mushroom broth, tomatoes, mushrooms, rosemary, thyme, and bay leaves. Served over saffron rice with gravy, finished with pomegranate arils and gremolata.

A platter of veal shanks with gravy over basmati rice. Sprinkled with pomegranates and parsley.

The layers of texture, variety of flavours, combination of warmth and comfort, highlighted by a pop of freshness, comes together like an orchestra of string, woodwind, brass and percussion, performing a symphony of taste in your mouth.

Raising Canadian Beef is a craft spanning a history longer than Confederation. Canada Beef takes on the responsibility for the resources in their care. Stewardship is the mindset, sustainability the practice.

A top down image of ingredients for veal shanks and gravy

It was pleasure to create this recipe in partnership with Canada Beef @loveCDNbeef #MyCanadianBeef Opinions in this post are my own.

An overhead image of an oval platter with veal shanks and gravy over rice. Toppings and vegetables surround this platter.

Pressure Cooker Veal Shanks with Mushrooms & Gravy

The shanks were seared in the pressure cooker, then cooked with onions, celery, carrots, garlic, tomato paste, white wine, mushroom broth, tomatoes, mushrooms, rosemary, thyme, and bay leaves. Served over saffron rice with gravy, finished with pomegranate arils and gremolata.
The layers of texture, variety of flavours, combination of warmth and comfort, highlighted by a pop of freshness, comes together like an orchestra of string, woodwind, brass and percussion, performing a symphony of taste in your mouth.
Raising Canadian Beef is a craft spanning a history longer than Confederation. Canada Beef takes on the responsibility for the resources in their care. Stewardship is the mindset, sustainability the practice.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Dinner, Entree, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 4 bone-in cross-cut Canadian beef Veal Shanks 1 to 1 ½ inches thick; 2 ½ – 3 lb/1.3 to 1.5 kg, tied tightly around the middle with kitchen twine.
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon kosher salt
  • 2 tablespoons flour
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 1 large onion diced (about 1 cup)
  • 1 stalk celery diced (about 1/3 cup)
  • 1 carrot diced (about 1 cup)
  • 2 cloves garlic minced
  • 3 tablespoon tomato paste
  • 1 cup dry white wine
  • 1 ½ cups mushroom or chicken stock plus more if needed
  • 14 oz can diced tomatoes (398 mL)
  • 8 oz small whole button mushrooms (250 g) cleaned
  • 1 teaspoon fresh thyme leaves finely chopped
  • 1 teaspoon fresh rosemary leaves finely chopped
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ½ cup pomegranate seeds for serving

Saffron Rice:

  • ½ teaspoon saffron threads
  • ¼ cup hot water
  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced onion
  • 1 ½ cups basmati rice
  • 3 cups chicken stock no salt added
  • 1 teaspoon salt

Gremolata:

  • 2 clove garlic minced
  • zest of 2 lemon
  • ½ cup parsley leaves finely chopped

Instructions
 

  • Pat veal shanks dry with paper towels, then season with the salt & freshly ground pepper.
  • Add flour to a shallow dish. Add each shank to the flour, one at a time and turn to coat. Brush off excess flour.
  • Select brown/sauté (high heat) setting on a 6-quart electric pressure cooker. Add 1/2 teaspoon oil (for each shank that will fit without overcrowding), then brown the shanks for about 4 minutes per side. (1-2 shanks at a time). Remove shanks from the pressure cooker to a platter or plate and set aside.
  • Melt butter, then add the onions, celery and carrots and sauté for 4-5 minutes, stirring occasionally.
  • Add the garlic and tomato paste and cook for 1-2 minutes.
  • Pour in the wine and boil for 2 minutes, scraping the bottom of the pan to loosen any browned bits.
  • Add in 1 ½ cups mushroom/chicken broth, tomatoes, mushrooms, spices, bay leaves, then nestle the veal shanks into the liquid (add up to additional 3/4 cup of broth if needed to just cover the shanks).
  • Lock lid; close pressure-release valve. Set to pressure-cook on HIGH for 45 minutes.
  • While the veal cooks make the Saffron Rice and Gremolata (instructions below).
  • Once the time has elapsed on the veal shanks, let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
  • Remove meat and vegetables from the pressure cooker to a clean platter, discard bay leaves,remove meat, strain sauce, reserving strained sauce and mushrooms only. Cover shanks & mushrooms with foil and keep warm.
  • Skim fat from remaining juices. Select brown/sauté setting and adjust for high heat. Bring to a boil.
  • In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, cook, and stir occasionally until thickened into a silky gravy. 6 to 10 minutes.
  • Turn off the pressure cooker.
  • To serve, place hot rice on a platter, arrange shanks and mushrooms on the rice. Pour over a little gravy, then finish with a sprinkling of pomegranate seeds and gremolata.
  • Serve with remaining gravy, pomegranate seeds, gremolata, and your favourite vegetables.

Saffron Rice:

  • Pour 1/4 cup of hot water into a small bowl. Slightly crumble the saffron threads into the water set aside..
  • Soak the basmati rice in cold water for 5 minutes. Drain, then set aside.
  • Meanwhile, in a large heavy pot, heat the extra virgin olive oil over medium heat. Add the onion to the pot and sauté for 8-10 minutes, stirring frequently, until the onion is soft and translucent. Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
  • Add mushroom/chicken stock, salt, and soaked saffron and saffron water to the pot. Bring to a boil, stir.
  • Cover the pot and reduce heat to low.
  • Let the rice simmer for 20 minutes. Turn off the heat, but keep the pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
  • Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion

Gremolata:

  • While rice and veal shanks are cooking, combine gremolata ingredients in a small bowl. Set aside.

Video

Notes

Chef’s Tip: The gravy is key to this dish. If it takes a little longer to achieve a silky consistency, it is worth the time to get it right
Keyword Osso Buco, pressure cooker recipe, veal, veal shanks
Tried this recipe?Let us know how it was!

Hope you enjoy my Pressure Cooker Veal Shanks with Mushrooms & Gravy recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Red Wine Cheddar Crostini & Endive Boats

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A marble tray of seven cheese crostini's, and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary. Surrounded by glasses of pink Champaign, rosemary, honey and twinkle lights.

Red Wine Cheddar Crostini & Endive Boats.

These festive appetizers are simple, full of flavour, and perfect for holiday entertaining. They can be prepped and assembled before your guests arrive so you can enjoy the party too!

The flavour of the Bothwell Red Wine Old Cheddar pairs perfectly with the tart cherries, earthy walnuts, sweet honey, and aromatic rosemary. Whether enjoyed with the crunch of a crispy crostini or the freshness of an endive leaf, these appetizers are the perfect start to an evening with friends and family.

A block of cheese with a pile of walnuts, dried cherries and rosemary on top with a sparkly star in the backdrop.

Made with 100% Canadian milk, and infused with red wine, I also like to include this cheese on a charcuterie board to highlight its eye-catching red veins. Add extra toppings to a whole piece of cheese and serve with toasted bread rounds, or apple slices for a tasty treat.

An image of Red-Wine Cheddar Crostini & Endive Boats with a bottle of pink champagne, glasses, a bowl of dried cherries and walnuts.

Head on over to bothwellcheese.com to enter their Holiday Contest in honour of their 85th year producing quality cheeses! (Contest ends December 24th, 2021)

Looking to pick up some Bothwell cheese for your holiday entertaining, stop by their website for a $1.00 off digital coupon.

I have partnered with Bothwell Cheese to develop this festive crostini recipe using their Red Wine Old Cheddar. Opinions in this post are my own.

A marble tray of seven cheese crostinis, and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary. Surrounded by glasses of pink Champaign, rosemary, honey and twinkle lights.

Red Wine Cheddar Crostini & Endive Boats

These festive appetizers are simple, full of flavour, and perfect for holiday entertaining. They can be prepped and assembled before your guests arrive so you can enjoy the party too!
The flavour of the Bothwell Red Wine Old Cheddar pairs perfectly with the tart cherries, earthy walnuts, sweet honey, and aromatic rosemary. Whether enjoyed with the crunch of a crispy crostini or the freshness of an endive leaf, these appetizers are the perfect start to an evening with friends and family.
Made with 100% Canadian milk, and infused with red wine, I also like to include this cheese on a charcuterie board to highlight its eye-catching red veins. Add extra toppings to a whole piece of cheese and serve with toasted bread rounds, or apple slices for a tasty treat.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Inactive Time 1 hr
Total Time 1 hr 50 mins
Course Appetizer, Snack
Cuisine North American
Servings 24 -30 pieces

Ingredients
  

  • 170 g 6 oz Bothwell Red Wine Old Cheddar Cheese, divided
  • ½ a baguette or ciabatta loaf cut into ½ inch round slices (12 or more slices)
  • 2 endives medium leaves, washed and dried (12 leaves)
  • ½ cup walnut pieces 2 oz
  • ¼ cup dried tart cherries 2 oz
  • 2 tablespoons liquid honey
  • 2 tablespoons rosemary leaves removed from the stem
  • 1 ¼ cup sugar divided

Instructions
 

Make ahead the candied rosemary (2 to 48 hours before using)

  • In a small saucepan, combine the rosemary with 1 cup of cold water.
  • Bring to a boil.
  • Once fully boiling, drain the rosemary through a mesh strainer. Repeat this process two more times.
  • Measure 1 cup of the sugar into the pan and add ½ cup of water, whisk over medium heat until the sugar dissolves.
  • Once the sugar is dissolved add the rosemary leaves and bring the mixture to a boil. Reduce the heat to medium-low. Simmer uncovered, until the rosemary leaves are tender, 12 to 15 minutes. Drain the rosemary leaves and let them cool (about 1 hour).
  • Add the remaining ¼ cup of sugar into a medium bowl and add the rosemary leaves. Toss to coat, separating the leaves as you toss. Once all the rosemary leaves are coated, remove the individual leaves from the sugar and shake off the excess sugar. Store in an airtight container until ready to use.

Prepare the Crostini & Endive Boats

  • Divide the cheese into 2 pieces (approximately 60/40). Grate the smaller piece into a small bowl. Slice the larger piece into the same number of slices as pieces of bread (12+), then cut each slice in half. Set aside.
  • Place the walnut pieces in a small skillet and roast over medium heat until lightly toasted and fragrant, 3 – 5 minutes, tossing occasionally.
  • Toast the bread rounds (in an oven, toaster, toaster oven or grill) until lightly browned.
  • Layer each toasted bread round with one slice (2 halves) of cheese. Sprinkle each endive boat with a spoonful of cheese. Then top each bread round and endive boat with toasted walnuts, dried cherries, a drizzle of honey and finish with a few candied rosemary leaves.
  • Serve and enjoy!
Keyword cheddar, crostini, Endive Boats, festive appetizers, simple appetizers
Tried this recipe?Let us know how it was!

Hope you enjoy my Red Wine Cheddar Crostini & Endive Boats recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

A marble tray of cheese crostinis and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

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A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or two) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again!

Wood-fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce Ingredients layed out beside the Ooni Karu 16
Rubbing the turkey breast with butter under the skin.
Charring jalapeños directly on the coals
Ginger and cranberries are added into the pot.

This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!

A beautiful golden turkey breast coming out a flaming Ooni oven.

While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate, completely optional, but why waste a hot oven and the turkey drippings?

Roasted carrots on the Ooni grizzler pan in a flaming hot Ooni wood oven.
Roasted broccolini on the Ooni grizzler pan in a flaming hot Ooni wood oven.

Disclosure: I have participated in a paid partnership with Ooni. Opinions in this post are my own.

A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or 2) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again! This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Dinner, Main Course
Cuisine American
Servings 4 -6 People

Ingredients
  

  • 2 split turkey breasts bone in, skin on, approximately 1 lb 12 oz for each breast (3 ½ pounds total)
  • Salt and freshly ground pepper

Cranberry Sauce

  • 2 large jalapeños charred, seeds removed, and finely diced
  • 1 cup sugar
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • 1 tablespoons sage finely chopped
  • ½ cup water
  • 1 tablespoon grated ginger
  • 1 12-ounce package fresh or frozen cranberries (3 cups)

Butter Mixture

  • 3 tablespoons unsalted butter melted
  • 1 tablespoon chopped fresh sage.
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper

Serving Suggestions

  • Charred carrots and broccolini
  • Soft dinner rolls
  • Warm gravy homemade or your favourite store bought

Instructions
 

  • Remove turkey breasts from packaging, pat dry with a paper towel, season with salt and pepper, place breasts skin side up on a rack over a sheet pan and refrigerate uncovered while you make the cranberry sauce and butter mixture.
  • Preheat the Ooni Karu 16 oven to 450°F (I use a combination of lump charcoal & hardwood to maintain the heat and add layers of flavour).
  • While the charcoal heats up, place the jalapeños directly on the burning wood/charcoal and char the jalapeños completely. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
  • To prepare the cranberry sauce add the sugar, jalapeños, white balsamic vinegar, salt, and sage in a heavy-bottomed saucepan over medium-high heat, stir to combine. Add water, then stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer 2 minutes.
  • Add ginger and cranberries, increase heat to medium-high and bring to a boil.
  • Reduce heat to medium and boil gently for 10 minutes, stirring occasionally until cranberries have softened.
  • Spoon sauce into a bowl(s), cover and cool at room temperature. Refrigerate until serving time. Makes 2 cups
  • Place butter, sage, rosemary, 1 teaspoon each salt & pepper in a small bowl, stir to blend.
  • Using your fingers, gently separate turkey skin from flesh. Pour 1/3 of butter mixture underneath the skin of each breast and massage in the butter. Pour half the remaining mixture over the skin of each breast and gently rub it all over. Set aside at room temperature.
  • When the oven has reached 450°F, place the Ooni Dual-Sided Grizzler Plate in the oven, ridge side up, and heat for 5 minutes.
  • Open the rear fuel hatch and the glass door and let the oven cool down to about 425°F. Place the turkey breasts on the grizzler plate, as close to the front of the pan as possible and insert into the oven. Close the glass door but leave the fuel hatch open. Cook for 10 to 15 minutes, rotating each breast front to back once.
  • When the temperature drops to around 350°F, close the fuel hatch and cook until the internal temperature reaches 158-160°F. Approximately 50 – 60 minutes longer.
  • Add fuel as required to maintain a temperature near 350°F. If the oven gets too hot, open the fuel hatch and glass door to control temperature.
  • If the skin is browning too much cover with foil.
  • When internal temperature is reached, remove breasts to a platter or tray, cover with foil and place a towel over the foil. Let rest 15-20 minutes before carving (internal temperature will rise to 165°F, while the breasts rest.)
  • While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate (completely optional, but why waste a hot oven and the turkey drippings?)
  • Add fuel to begin bringing the oven back up to 425°F. Place thin carrots (or sliced carrots) on grizzler pan, season with salt, pepper, plus a splash of olive oil, and cook for 15 minutes, until lightly charred and slightly softened (note, the carrots will still have a bit of a bite, they are charred, not roasted). Remove carrots to a plate and cover tightly with foil to keep warm. Add the broccolini (cutting any thick pieces in to thinner strips) to the grizzler plate, season with salt, pepper, plus a splash of olive oil and place if the oven. Add another piece of wood and char the broccolini for 5 minutes turning once. Remove broccolini to a plate and cover tightly with foil to keep warm while you carve the turkey.
  • Serve sliced turkey breast with ginger-jalapeño-cranberry sauce and enjoy!
Keyword Cranberry Sauce recipe, Thanksgiving, Thanksgiving Turkey, Turkey recipe, Wood-fired Turkey
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.
Roasting broccolini in my Ooni Karu 16 pizza oven on a beautiful evening.

For this Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce recipe, I used the Ooni Dual Sided Grizzler Plate, and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Proud Onni Ambassador. Opinions in this post are my own.

Wood-Fired Sweet Potato Casserole

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Sweet Potato Casserole with toasted marshmallows in a cast iron pan. A scoop is take out to reveal the inside and a portion is plated. Glassed, dishes, toppings and flowers surround the dish.

Wood-Fired Sweet Potato Casserole

Take the classic flavours of a Sweet Potato Casserole to new heights, by cooking with the smoky flavours of lump charcoal and wood! The caramelization of the roasted sweet potatoes in the Ooni Karu 16 oven is life changing! The perfect browning of the marshmallows, as the flames gently roll across the top of the oven is mesmerizing!

A sweet potato casserole in the flaming wood oven

Finishing with pecan wood creates a intoxicating aroma! This “side dish” was so good that my wife enjoyed leftovers with her morning coffee!

Sweet Potato Casserole Ingredients layed out beside the Ooni Karu 16
Baking sweet potatoes in a flaming wood oven.
Six baked sweet potatoes with the skin peeled off on one.
A bowl of the mashed potatoes with the remaining ingredients ready to be added into the bowl.
Sweet casserole spooned into the cast iron pan.
Sweet Potato skillet in a flaming wood oven.

Disclosure: I have participated in a paid partnership with Ooni. Opinions in this post are my own.

Sweet Potato Casserole with toasted marshmallows in a cast iron pan. A scoop is take out to reveal the inside and a portion is plated. Glassed, dishes, toppings and flowers surround the dish.

Wood-fired Sweet Potato Casserole

Take the classic flavours of a Sweet Potato Casserole to new heights, by cooking with the smoky flavours of lump charcoal and wood! The caramelization of the roasted sweet potatoes in the Ooni Karu 16 oven is life changing! The perfect browning of the marshmallows, as the flames gently roll across the top of the oven is mesmerizing! This “side dish” was so good that my wife enjoyed leftovers with her morning coffee!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 4 pounds medium sized sweet potatoes (approx. 6), washed and dried 1.9 kg
  • ¼ cup packed brown sugar 45g
  • 3 tablespoons butter melted
  • 1 tablespoon fresh sage finely chopped
  • 2 large eggs
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla
  • salt to taste
  • ½ cup half and half optional

Topping

  • 2 cups miniature marshmallows 110g
  • ⅓ cup chopped pecans 35g

Instructions
 

Roasting the Potatoes

  • Preheat the Ooni Karu 16 oven to 400°F (I use a combination of lump charcoal & hardwood to maintain the heat and add layers of flavour).
  • When the oven has reached 375°F, place the Ooni Dual-Sided Grizzler Plate in the oven, ridge side up, to preheat. Pierce potatoes several times.
  • Once the oven has reached 400°F, place the sweet potatoes on the grizzler plate and bake for 1-1¼ hours or until soft. Rotate the potatoes and change positions every 10 minutes to ensure even cooking. The rear of the oven and sides are slightly hotter, so moving positions will ensure consistent cooking.
  • As you add fuel, if the flames are too large and are rolling towards the rear potatoes, causing them to burn, open the fuel hatch and allow the flames to burn down, then replace the hatch.
  • Once the potatoes are done, remove from oven. Set aside until cool enough to handle, then peel off the skin. (Alternatively, cut open and scoop out the pulp). Mash to desired consistency.

Assembling and Baking the Casserole

  • Add all the ingredients EXCEPT for the toppings (half & half is completely optional).
  • Mix well, then spoon into an oiled Ooni Cast Iron Skillet (9”).
  • Bake at 375°F for 25 minutes, until heated through.
  • Top with marshmallows and pecans and bake 5 minutes or until marshmallow are lightly toasted.
  • Note: for the baking process and browning of the marshmallows, I used a couple of chunks of pecan wood to add additional flavour.

Additional Notes

  • To make ahead, assemble the casserole, do not bake, or put on the toppings. Cover tightly and refrigerate for up to 3 days. Remove from the refrigerator while preheating the oven and bake as per directions.
Keyword casserole, sweet potato recipe, Thanksgiving, wood-fired recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Sweet Potato Casserole Ingredients layed out beside the Ooni Karu 16
Sweet casserole spooned into the cast iron pan.

For this Wood-fired Sweet Potato Casserole, I used the Ooni Dual Sided Grizzler Plate, the Ooni Cast Iron Skillet (9”) and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Proud Onni Ambassador. Opinions in this post are my own.

Stuffed Beef Roast with Mushroom Gravy

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A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Stuffed Beef Roast with Mushroom Gravy

This flavourful roast was flattened, stuffed with a delicious assortment of local Ontario produce & products, rolled tight, reverse seared and served on a silky bed of mushroom gravy.

The onions were braised in a craft beer, bourbon-barrel-aged maple syrup added just a hint of sweetness, and garlic, thyme, rosemary, mushrooms, kale, grainy mustard brought this flavour packed stuffing together. The beef was layered with an artisan cheese which combines characteristics from both Gouda and Appenzeller, a delicious Swiss cheese variety; the stuffing was piled on top, while kitchen twine secured this beautiful beef package, before heading into the oven.

If you have been following us for awhile, you will know that supporting local businesses and knowing where our food comes from is especially important to Elaine and me! Whether shopping on the next block, in the next town, or at the next farm market we come across; food sourcing outings are always an adventure and a wonderful way to spend time doing what we are passionate about!

We were thrilled when Ontario Beef asked us to create a recipe using local ingredients. Not only do we get the opportunity to use wonderful local products, but we get to support some of the creative businesses that produce and/or purvey these amazing local items!

A top down image of a raw beef roast, cheese, mushrooms, onion, thyme, kale, mustard, olive oil, beer and salt and pepper.

Full list of local items is included at the end of this recipe.

A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Stuffed Beef Roast with Mushroom Gravy

This flavourful roast was flattened, stuffed with a delicious assortment of local Ontario produce & products, rolled tight, reverse seared and served on a silky bed of mushroom gravy.
The onions were braised in a craft beer, bourbon-barrel-aged maple syrup added just a hint of sweetness, and garlic, thyme, rosemary, mushrooms, kale, grainy mustard brought this flavour packed stuffing together. The beef was layered with an artisan cheese which combines characteristics from both Gouda and Appenzeller, a delicious Swiss cheese variety; the stuffing was piled on top, while kitchen twine secured this beautiful beef package, before heading into the oven.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 5 – 6 People

Ingredients
  

Mushroom Gravy

  • 4 tablespoons unsalted butter
  • 12 oz mixed sliced mushrooms, such as shiitake, cremini, oyster or white (340 g)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons Canadian Apera or Marsala wine
  • 1 ½ cups low-sodium beef broth (355 ml)
  • 1 cup concentrated beef broth (240 ml)
  • 2 teaspoons fresh thyme leaves

Instructions
 

  • Remove roast from the fridge, discard any packaging, place on tray, to bring to room temperature.

Prepare the stuffing:

  • Heat oil in a large sauté pan (with a lid) over medium-high heat. Add the onions, salt & pepper and cook covered, stirring occasionally, until onions are soft and slightly browned in spots, 6-8 minutes. Add garlic, thyme & rosemary and cook for 2 minutes. Add maple syrup and stir to combine. Add beer, bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 10 minutes. Add the mushrooms and kale, cover, and cook for 5 minutes.
  • Uncover and stir the onion mixture. Increase the heat to medium-high and cook at a gentle boil, stirring frequently, until the liquid has evaporated, 4 to 5 minutes. Add the mustard and stir to combine.
  • Remove from heat and let cool while you prepare the roast.
  • Preheat the oven to 300°F (150°C) Convection Roast setting.

Prepare the roast:

  • Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about ½ inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about ¾ inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about ½ inch (1 cm) thickness; set aside.
  • Sprinkle the cheese evenly over the flattened roast.
  • Next spread the cooled stuffing on top of the cheese.
  • Roll it up like a roulade (or jelly roll) and tie with kitchen string at 2-inch (5 cm) intervals. Slide a spring of rosemary under the strings to create a wonderful aroma while cooking. Place on a rack on a shallow roasting pan or sheet pan. Brush entire roast lightly with olive oil and season with salt & pepper.
  • Cook for 1 hour until internal meat temperature reaches 125°F. Remove from oven.
  • Heat a tablespoon of olive oil in a large cast iron or heavy bottom pan until beginning to shimmer. Add the roast and sear all sides for 60 – 90 seconds (each side) until nicely browned.
  • Return the roast to the roasting rack and lightly tent with foil, leave to rest for 10 minutes before carving.
  • Serve 2.5 cm (1/2 inch) slices of beef with mushroom gravy, garnished with thyme & rosemary sprigs.

Mushroom Gravy

  • Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
  • Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Apera (or Marsala) and deglaze the pan, scraping the bottom clean. Add the beef broth and concentrated beef broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

Video

Keyword Beef, Ontario Beef, roast beef, stuffed beef
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Local ingredients used in this recipe: