Zimmy's Nook

@zimmysnook

holiday entertaining

Madeira Mulled Wine

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Top down image of a simmering pot of mulled wine and two glasses garnished with oranges, star anise, cinnamon and cranberries.

Madeira Mulled Wine.

Woke up to a beautiful covering of snow this morning! Even though most of it had melted by the afternoon, it put us in a festive mood. So, after all the ‘work’ was done I put on a pot of Madeira Mulled Wine.

Ingredients
  • 1 1/2 bottles of red wine (I used a Cab/Shiraz blend * chef’s tip – drink the other half while you wait for the house to smell amazing! )
  • 1 1/2 cups Madeira wine
  • 1 cup apple juice (I used pure pressed)
  • 1/2 cup maple syrup (Canadian Amber of course)
  • 1 orange, sliced with the skin on
  • 4 cinnamon sticks, plus extra for garnish
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole cloves
  • 6 whole star anise
  • Garnishes: orange slices, cinnamon sticks, star anise, cranberries, rosemary sprigs
Preparation

Add all the ingredients to a large pot over medium-high heat. When steam begins to rise from the pot, reduce the heat to low and simmer for 30 – 45 minutes for the spices to infuse the wine.

Strain the mulled wine into mugs or thick-walled wine glasses and top with any or all of the garnishes.

Served with quality cheeses and a couple of our favourite charcuterie items.

Top down image of a charcuterie board and a simmering pot of mulled wine and two glasses garnished with oranges, star anise, cinnamon and cranberries.
This Madeira Mulled Wine was made and served in my gorgeous Hestan NanoBond 3-Quart Saucepan.

Hope you enjoy this Madeira Mulled Wine recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

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

Christmas Turkey Roasted in a Pellet Smoker or Grill

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Roasted Turkey on a rectangular platter. Garnished with grapes, oranges and pomegranates.
Smoked turkey

With near 30 people for Christmas dinner, we didn’t get a lot of opportunities to take pictures. Here is a quick snap of the roasted turkey. To sum up, it was flavourful and really juicy!

Ingredients

Dry Brine Ingredients

  • 3 tbsp coarse kosher salt
  • 1 tbsp freshly ground course black pepper
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh sage finely chopped
  • 1 tbsp orange zest
  • 1 tsp paprika

Roasting Turkey

  • 2 large carrots rough cut
  • 2 onion cut into quarters
  • 4 stalks celery rough cut
  • 2 cloves garlic peeled
  • 16-pound fresh local turkey

Turkey Broth

  • 1 tablespoon vegetable oil
  • Reserved turkey neck and giblets
  • 1 large yellow onion, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 1 small bay leaf
  • 3 ½ cups no salt chicken broth
  • 3 ½ cups water
Preparation:
Prep and Dry Brining (prep 24-32 hours in advance of cooking)

Mix the dry brine ingredients together in a small bowl.

Remove the turkey from the wrapping and remove the giblets and neck from inside the cavity and save for broth. Remove or discard any plastic or metal cages or pop-up thermometers.

Pat the turkey dry using paper towels, inside and out.  

Using your hands, gently loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact.

Seasoning the Turkeys

Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey and rub it into the cavity.

Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).  Then sprinkle the remaining salt mixture over all the skin of both the breasts, legs and wings

Place the turkey breast-side up on a rack, in a roasting pan.  Cover the turkey securely using plastic wrap or place it into a small plastic bag and seal it, removing as much of the air as possible. Refrigerate for 12-24 hours. Then, uncover the turkey and allow it to remain uncovered and refrigerated for 8-12 hours. 

For the turkey broth (make broth the night before)

Heat the oil in a large heavy saucepan over medium heat. Add the turkey neck, heart, and gizzard to the pan and sauté until just beginning to brown, about 2-3 minutes. Add the chopped vegetables and bay leaf to the pan and sauté until soft, about 3-5 minutes. Pour the broth and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 5 cups, about 1 hour. Strain the stock into a clean pot or large measuring cup and reserve.

Roasting the turkey

Remove the turkey from the fridge one hour before roasting and allow it to come to room temperature.

Preheat the pellet smoker or grill to 325°F. (If using the grill, only light half the grill, leaving half for indirect cooking of the turkey)

In the bottom of your roasting pan add roughly cut celery, onions, garlic, and carrots. Fold the wings carefully under the back of the bird and loosely tie the legs together with twine. Place the turkey breast side down on the vegetables.  Add 1 cup of turkey stock to the pan.

Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn so the breast side is up, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165°F when inserted into the largest section of thigh (avoiding the bone), about 2 ¾ to 3 ¼ hours total cooking time. Baste the turkey once every hour with 1/2 cup turkey stock.

Remove the roasted turkey from the oven and place on a platter. Tent with foil and allow the turkey to rest 30-60 minutes before slicing.  This will ensure that the juices stay in the turkey and don’t all run out as you slice it. 

**Use the pan juices and leftover turkey broth to make your gravy.

Here’s another grilled turkey recipe – Whole Turkey on the Grill

*Weber Grills Canada Ambassador. Opinions in this post are my own

Grilled Festive Ham with Cranberry Maple Glaze

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A white platter of a sliced ham garnished with oranges, pomegranates and rosemary. Carving knife and fork on the plate. Surrounded by Christmas ornaments and pine bows.

Who else will be having a grilled ham for the holidays?
I’ve partnered with Grimm’s Fine Foods to develop a delicious grilled recipe using their incredible Festive Ham and a Cranberry Maple Glaze.

Ingredients
  • 1 – 10 to 15-pound Grimm’s Fine Foods Festive Ham
  • Cranberry Maple Glaze (see recipe below)
Preparation

Let the ham sit at room temperature, 30 minutes to 1 hour.

Prepare the grill for indirect cooking. Place a shallow roasting pan under the portion of the grill that will not have direct heat. Pour 2 cups water into the pan, add a few orange slices and a couple of springs of rosemary. Preheat the grill to 325°F.

Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, directly on the grill above the roasting pan.

Large ham on a sheet pan, scored diagonally with large Thomas Keller Canshang knife beside it.

Bake until a thermometer inserted into the ham registers 110°F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates.

Detailed shot of scored ham on a Weber grill bbq.

While the ham is baking, prepare the glaze (see recipe, below).

Brush the glaze all over the ham. Continue cooking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140°F, 1 1/2 to 2 more hours (total cooking time will be 15-18 minutes per pound). 40 minutes before total cooking time, arrange 6-8 orange slices on top of the ham and continue cooking (this is purely for presentation and totally optional!)

Transfer the ham to a cutting board or platter and let rest 15 to 20 minutes.

Carefully remove the grill grate, then strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham.

Serve with any remaining glaze.

Cranberry Maple Glaze

Ingredients
  • ½ cup cranberry juice
  • ½ cup orange juice
  • ¾ cup pure maple syrup
  • 2 cups cranberries
  • ¼ cup Dijon
  • 1 tablespoon rosemary, chopped
Preparation

In a saucepan, boil cranberries, cranberry juice, orange juice and maple syrup with Dijon mustard over medium heat until syrupy, about 10-15 minutes. Remove from the heat and stir in rosemary.

Reserve until time to glaze.

Garnish (presentation idea)
  • Orange slices
  • Pomegranate
  • Rosemary
Side view shot of a glazed ham sliced garnished with pomegranates, rosemary and sliced oranges. Surrounded by Christmas decorations and a bowl of cranberry sauce.

This Grilled Festive Ham with Cranberry Maple Glaze recipe was created in partnership with Grimm’s Fine Foods however, opinions in this post are my own.

Baked Shrimp Tortilla Bites

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A festive table setting with nine shrimp tortilla bites appetizers and a bowl of shrimp cocktail.

‘Tis the Season for holiday entertaining!

Baked Wild Caught Argentinian Shrimp Tortilla Bites, are easy to eat while mingling, taste great hot out of the oven or a short time later at room temperature, and only take a few minutes to assemble once they come out of the oven.

I love the texture and flavour of these wild caught shrimp as well as the many health benefits.

They are naturally rich in protein, an excellent source of amino acids, contain omega-3 fatty acids, reduced sodium levels, low in calories, antibiotic-free, hormone-free, no added colours, but most importantly they taste great!!!

Ingredients
  • 1 bag of Raw, Wild Caught Argentinian Shrimp – 16/20 per lb (no tails)
  • 1 ½ tablespoons butter, melted
  • 1 ½ tablespoons olive oil (plus more for brushing)
  • 2 teaspoons garlic, minced
  • ½ cups of corn tortilla crumbs (see note *)
  • 2 tablespoons cilantro, chopped
  • 1 fresh long red hot chili (seeds removed), minced
  • 1 tablespoon citrus zest (orange, lime or lemon)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

For serving:

  • Small soft tortillas – 3” rounds (if you can’t find small tortillas, use a 3” cookie cutter to cut them out of larger tortillas)
  • Avocado Crema (see note **)
  • Fresh cilantro leaves – 1/3 cup
  • Pomegranate arils – 1/3 cup
Preparation

Preheat oven to 375°F.

Butterfly the shrimp, by making a slit along the back side, taking care not to slice all the way through the body.

Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer. Lightly brush the shrimp with olive oil.

Melt the butter over medium heat and add the olive oil. Add the garlic and sauté until fragrant, soft and just beginning to turn golden, 1-2 minutes – do not brown. Allow to cool – about 5 minutes.

Add the corn tortilla crumbs, long red chili, citrus zest, salt and black pepper to the garlic and butter mixture and combine thoroughly.

Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp.

Using your fingers, gently mold each portion of stuffing around the shrimp.

Note: This recipe can be made ahead to this point and refrigerated until ready to bake.

Bake the shrimp for 8-9 minutes, until just turning opaque. While the shrimp bake – warm the tortillas, place on serving trays, then pipe or spoon on, avocado crema.

Remove the shrimp from the oven, place on tortillas add cilantro and a sprinkle of pomegranate arils. Serve immediately hot (but still delicious at room temperature).

* Corn Tortilla Crumbs

Lightly oil 8 corn tortillas, place on a sheet pan and place in a 375°F oven for 10 minutes until crisp. Let cool, then pulse in a food processor until a panko breadcrumb consistency.

** Avocado Crema

Ingredients
  • 2 ripe avocados
  • ¼ cup Greek yogurt
  • 2 tablespoons half & half
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon honey
  • 1 teaspoon Sriracha
  • 1 medium clove garlic minced
  • ½ cup roughly chopped fresh cilantro
  • ½ teaspoon kosher salt
Instructions

Combine all ingredients into a food processor or Vitamix. Process until smooth.

Place in an airtight container store in the refrigerator until ready to use.

Serve in a bowl with a spoon or fill a sandwich bag and cut off a corner to use as a piping bag.

Serve extra crema with cut up vegetable & tortilla chips or save for another day.

A close up of a baked shrimp appetizer bite with pomegranate arils.

This recipe was created in partnership with Marina Del Rey however,  opinions in this post are my own.

In addition to this Baked Shrimp Tortilla Bites recipe, you can find more of my favourite seafood recipes here.