recipes

Holiday 09 November 2018

A Host’s Guide to Holiday Gatherings

(Family Features) Gearing up for a big crowd at your holiday festivities can provide moments of excitement, stress, fun and plenty of other emotions as the big dinner draws near. This year, avoid any nagging feelings of doubt with this step-by-step guide to prepare for large gatherings.

Plan in advance. Even if you're typically the last-minute type, the hectic holiday season is no time to wait until a few days ahead of the celebration to throw meals and more together. Instead, be sure to put together a guest list and send invites at least a few weeks out. Take inventory of supplies like silverware, plates, serving dishes and any accessories you'd like to feature at the table. Make an outline of the food each guest is bringing, or, if you'll supply all the food, ensure there will be plenty for everyone - don't forget to take into account special diets or allergies.

Make a list. Planning only takes you so far if you don't write everything down. Once the menu is determined, list out what you'll need to make the magic happen. Don't forget to jot down easily overlooked items that can be picked up the day of, such as ice.

Remember to thaw. One surefire way to make the big day a big disaster is to forget to thaw your main course. If you're planning to roast a turkey - perhaps the most common centerpiece - remember it takes around a day to thaw for every two pounds of meat. So, for example, it could take close to a week for a 14-pound turkey to fully thaw prior to cooking.

Prep the day before. There are many tasks (big and small) that can be taken care of the day before guests arrive, making the holiday less stressful for hosts. From whipping up simple appetizers like dips to giving the house a thorough cleaning, there's plenty of pressure that can be taken off your shoulders 24 hours in advance. If you really want to make the big day a breeze, consider cooking your main dish, slicing the meat and placing it in reheating pans one day prior.

Create a schedule. No matter how far in advance you plan or how much prep you complete prior to the festivities, there will always be day-of work to be done. With guests coming in and out, it can be helpful to lay out what's known as a "fire list," which details times chronologically for when things need done, such as starting the oven to warm the turkey or simply remembering to lay out dessert following the meal.

Find more holiday hosting tips and meal solutions at omahasteaks.com.

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Butcher's Butter Filet Mignon Roast Garnish

  • 1/4 cup salted butter
  • 1/4 cup duck fat
  • 1/2 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  • 1 clove garlic, minced
  • 1/2 anchovy filet, minced
  • 1/8 teaspoon black pepper
  • 1 prepared Omaha Steaks Filet Mignon Roast
  1. In small saucepan, combine butter, duck fat, rosemary, thyme, garlic, anchovy filet and black pepper. Heat on low 3-5 minutes until fragrant. Remove from heat and serve over Filet Mignon Roast.

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Roasted Grape Gastrique

Roasted Grapes:

  • 4 cups assorted grapes (picked, washed and dried)
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cinnamon stick
  • nonstick cooking spray

Gastrique:

  • 2 tablespoons water
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 tablespoon cornstarch mixed with 4 tablespoons water
  1. To make Roasted Grapes: Heat oven to 350° F.
  2. In bowl, combine grapes, olive oil, salt, pepper and cinnamon stick.
  3. Lightly spray baking sheet with nonstick cooking spray. Pour grape mixture onto baking sheet. Bake 15 minutes. Remove from oven and pour into bowl.
  4. To make Gastrique: In small saucepan, combine water and sugar. Bring to boil over medium-high heat, 5-7 minutes, until sugar starts to brown.
  5. Remove from heat and slowly add vinegar. Return to heat and stir until combined. Add cornstarch and water mixture; bring to boil. Remove from heat.
  6. Pour Gastrique mixture over Roasted Grapes.

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Whole Basted Turkey

  • 1 Omaha Steaks Whole Basted Turkey (10 pounds)
  1. Thaw turkey completely in refrigerator 3-4 days or, keeping turkey in vacuum-sealed packaging, place in sink full of cold water 5-7 hours, changing water approximately every 30 minutes.
  2. Heat oven to 350° F. Remove turkey from vacuum-sealed bag. Place turkey in bag provided; secure bag with twist tie. Place bag in deep roasting pan. Using fork, puncture 6-8 holes in top of bag. For extra browning or crispness, slit top of bag for final 20-30 minutes of roasting.
  3. Roast turkey 2 hours, 45 minutes- 3 hours. Turkey is done when internal temperature measured with kitchen thermometer reaches 165° F.

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Source:  Omaha Steaks

Breakfast & Brunch 21 February 2018

Brighten Up Your Brunch Menu

(Family Features) Waking up early is hardly anyone’s favorite thing to do, especially on the weekends. Instead of planning an elaborate menu for brunch with family and friends, keep your plans simple and hit that snooze button. Transform a favorite recipe with new, inspired ingredients instead of traditional brunch fare.

Try putting a twist on a classic breakfast by opting for Maple Leaf Farms Duck Bacon instead of pork bacon. It's thick-cut, ready to cook and perfect for pairing with eggs, pastries or fruit. With a hearty taste and texture and 57 percent less fat than traditional pork bacon, duck bacon can satisfy hungry, waiting guests and give them a tasty start to their weekend.

This brunch recipe for Duck Bacon and Brie Cheese Stuffed French Toast can be thrown together in an instant with mouthwatering ingredients. The addition of duck bacon adds a unique flavor and wow-factor that can leave guests asking for more.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

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Duck Bacon and Brie Cheese Stuffed French Toast

Recipe courtesy of Chef Ben Vaughn on behalf of Maple Leaf Farms
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

  • Butter, for coating pan
  • 4          large eggs
  • dash of salt
  • 2          tablespoons sugar
  • 1/2       cup milk
  • 1⁄2       teaspoon vanilla extract
  • 1          ounce bourbon
  • 8          slices day-old sourdough bread
  • 8          ounces Brie cheese
  • 12        slices Maple Leaf Farms Duck Bacon, cooked crispy
  • 8          tablespoons melted butter, for topping
  • maple syrup, for topping
  • powdered sugar, for topping
  1. Heat oven to 375° F. Butter baking sheet well.
  2. In small bowl, beat eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish.
  3. Submerge all bread slices in dish to soak up some of egg mixture. Work in batches, if necessary. Turn with spatula and soak other side. Do not soak too long or bread will be too saturated and difficult to handle. Gently transfer four soaked bread slices to prepared baking sheet.
  4. Place 2 ounces cheese on each slice. Add three slices crispy bacon on top of each cheese portion.
  5. Top with another soaked bread slice. Press filled bread together firmly.
  6. Place baking sheet in oven; bake 15-20 minutes, turning after 8-10 minutes to brown both sides.
  7. Serve immediately with melted butter, maple syrup and powdered sugar.

Source: Maple Leaf Farms

Grilling-Tailgating 22 May 2017

Fire Up Your Grilling Game

(Family Features) Warm weather means grilling season is here, and nothing turns up the heat like great summer grilling. It’s the perfect opportunity to get away from a stuffy kitchen and enjoy a casual meal outdoors with family and friends.

Whether you prefer gas or charcoal, grilling is convenient for cutting calories and creating your own versions of cookout classics. From your favorite protein to fresh fruit, just about any food can be grilled, so grab your grilling gear and get ready to experiment with different ingredient options.

If you’re tired of traditional burgers, try substituting ground duck for beef for savory flavor and a skinnier profile. Made from duck breast meat, all-natural ground duck is 87 percent lean, making it a healthier alternative to most ground beef. Since duck is red meat, its depth of flavor and moist texture can be incorporated into a variety of dishes that usually call for ground beef.

In this recipe, ground duck is used to make a robust, juicy burger that’s sure to delight any cookout connoisseur. Top it off with some duck bacon for a hearty and flavorful summer feast. It has less fat than the regular pork variety, giving you an excuse to pile even more on your sandwich. Plus, duck bacon is more like pork bacon than traditional poultry bacons – thick cut with a smoky flavor.

Ready in less than 30 minutes, these burgers featuring a duo of duck products can help you turn up the heat at your next backyard get-together.

Find more recipes for the grill and information about cooking with duck at mapleleaffarms.com.

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Duck Bacon Burgers with Cheese

Servings: 6

Burgers:

  • 2 pounds Maple Leaf Farms All Natural Ground Duck
  • 4 tablespoons bread crumbs
  • 2 tablespoons white onion, minced
  • 1 teaspoon minced garlic
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • salt, to taste
  • pepper, to taste
  • canola oil
  • 6 strips Maple Leaf Farms Duck Bacon, halved
  • 6 hamburger buns
  • 3 tablespoons Maple Leaf Farms All Natural Rendered Duck Fat
  • 6 slices cheddar cheese
  • 6 slices red onion (optional)
  • 6 slices tomato (optional)
  • lettuce leaves (optional)
  1. Heat grill to medium-high heat.
  2. In large bowl, mix together ground duck, bread crumbs, onion, garlic, paprika and chili powder. Divide mixture into six equal parts and form into patties. Season both sides of each patty with salt and pepper.
  3. Lightly brush grill rack with oil. Place burgers on rack and cook, flipping frequently until internal temperature reaches 155° F.
  4. While burgers are cooking, place bacon on grill and cook until crisp.
  5. Once burgers are done, remove from heat and let sit 3-5 minutes. Brush insides of hamburger bun halves with duck fat and toast lightly on grill.
  6. Serve each burger on toasted bun with two bacon half-strips and slice of cheese then top with red onion, tomato and lettuce, if desired.

Source: Maple Leaf Farms

Breakfast & Brunch 17 March 2017

Celebrate with a Gourmet Brunch

(Family Features) As warmer weather approaches, so do a variety of special occasions. If you’re looking for an easy way to celebrate with family and friends, brunch is a perfect option.

Not too early and not too late, everyone can enjoy a hearty meal and good company before the day gets busy. A brunch menu can include both elegant options and classic favorites, so it’s easy to customize to fit the occasion and your guests’ preferences.

With so many possibilities, brunch is the perfect opportunity to get creative. Develop your own versions of traditional dishes by incorporating new ingredients, such as using duck bacon to change up your menu and add some extra flair.

With a rich, hearty texture, duck bacon is more like pork bacon than traditional poultry bacons. Made from duck breast meat, it brings a touch of sophistication to any menu item. Plus, duck bacon is healthier for you, too. With 26 percent less sodium and 57 percent less fat than traditional pork bacon, it’s the perfect way for you to enjoy great flavor without the extra calories.

For an exciting added element, use duck bacon with this version of classic Eggs Benedict. This brunch recipe feeds a crowd and is ready in less than 30 minutes, making it the perfect choice when you want to whip up a quick entree for family or friends.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

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Eggs Benedict with Duck Bacon

Servings: 6

Hollandaise Sauce:

  • 3 egg yolks
  • 10 tablespoons unsalted butter, cut into 1-tablespoon pieces
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 12 slices Maple Leaf Farms Duck Bacon, cut in half
  • 12 English muffin halves, toasted
  • 12 eggs, poached
  • pinch of salt
  • chopped parsley, for garnish (optional)
  1. To make Hollandaise Sauce: Fill medium saucepan with 1 inch of water (for double-boiler) and bring to simmer over medium heat. Reduce heat to low.
  2. In medium bowl, whisk egg yolks until they lighten in color, about 1 minute.
  3. Place bowl with eggs over saucepan and whisk constantly until thickened and doubled in volume, about 3-5 minutes.
  4. Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne pepper. Keep warm, covered, over double-boiler.
  5. To cook duck bacon and poach eggs: In skillet over medium-high heat, fry duck bacon halves 4 minutes per side; set aside. In large pot over medium heat, bring water to simmer and add salt.
  6. Crack egg into cup or small bowl. Gently pour egg into simmering water; repeat for additional eggs, leaving room around each one for cooking. Cook 2-4 minutes, depending on desired firmness.
  7. Using slotted spoon, carefully remove eggs from pan and place on paper towels to drain.
  8. To assemble Eggs Benedict: Lay two toasted English muffin halves on each plate. Top each with two duck bacon halves. Carefully place poached egg on top of each muffin stack. Pour Hollandaise Sauce over each. Garnish with parsley, if desired.

Source: Maple Leaf Farms

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