IngredientsMaple Glaze:1/4 cup (60 mL) maple syrup2 Tbsp (30 mL) apple cider vinegar2 tsp (10 mL) Dijon mustard1/2 tsp (2 mL) garlic powder1/4 tsp (1 mL) paprika1/4 tsp (1 mL) salt1/4 tsp (1 mL) ground black pepper4 pork loin chops, about1 – 1 1/2 inch (2.5 x 3.8 cm) thick
DirectionsIn a small saucepan, combine
Ingredients1 lb / 0.5 kg pork loin centre chops, boneless, well-trimmed, about ½-inch / 1.25 cm thick1 Tbsp / 15 mL canola oil1 Tbsp / 15 mL butter1 cup / 250 mL chopped yellow onion2 cloves garlic, minced¾ lb / 340 g mixed mushrooms,quartered or coarsely chopped1 Tbsp / 15 mL all-purpose flour¾ cup
IngredientsCake1 1/4 cups all-purpose flour1 1/4 tsp baking powder1/2 tsp salt1/2 cup unsalted butter softenedat room temp3/4 cup sugar3 large eggs room temperature2 tsp pure vanilla extract1/2 cup buttermilk or plain kefir,room temperatureButtercream (Easy Swiss Meringue)6 fl oz egg whites (3/4 cup)24 oz powdered sugar (6 cups)1/2 tsp salt24 oz unsalted butter (3 cups),at room temperature2 Tbsp vanilla extract
DirectionsPreheat oven to 350°F.Cake:Cream butter and sugar until light and fluffy. Add eggs one at a time.Add flour and buttermilk alternating in thirds.Can be used
Ingredients5 lb / 2.5 kg fully cooked, bone-in ham2 ½ cups / 625 mL hard cider or apple juice1 cup / 250 mL lightly packed brown sugar, divided1 tsp / 5 mL EACH ground cinnamon and ground cloves2 Tbsp / 30 mL lemon juice2 tsp prepared yellow mustard2 Tbsp / 30 mL cornstarch (mixed
Ingredients2 Tbsp / 30 mL mayonnaise2 Tbsp / 30 mL Dijon mustard1 egg2 Tbsp / 30 mL water1 cup / 250 mL panko breadcrumbs*1 tsp / 5 mL lemon zest1 tsp / 5 mL dried sage leaves½ tsp / 2 mL ground black pepperCanola oil4 pork schnitzels or scaloppini**Lemon wedges for garnish
Prep Time: 45
IngredientsStuffing:1 small diced red onion2 diced cloves of garlic1 tbsp butter400 g sausage meat (used honey garlic)1/4 cup bread crumbs1 tsp sagesalt & pepper to tasteLoin1 5lb pork loin@ 14 slices baconshaved parmesan cheesethinly sliced mozzarella cheese
DirectionsStuffing: Finley dice the onion and garlic, add butter. Over medium high heat for a few minutes, until
IngredientsPORK:1 pork loin, centre roast, boneless,about 2 lb / 1 kg2 tsp / 10 mL canola oil1 Tbsp / 15 mL EACH ground coffee and chili powder2 tsp / 10 mL packed brown sugar1 tsp / 5 mL EACH ground cinnamonand salt1⁄2 tsp / 2 mL dried oregano leavesMARMALADE:2 1⁄2 cups / 625 mL
Ingredients Marinade 3 cloves crushed garlic 1 Tbsp (15 mL) coriander seeds 2 tsp (10 mL) fresh chopped ginger 1 tsp (5 mL) cumin seeds 1 tsp (5 mL) coarse sea salt 1 tsp (5 mL) mixed peppercorns 1 pinch allspice 1 bottle beer, preferably brown or red ale Pork Tenderloin 1 pork tenderloin
Ingredients Marinade
1 lemon, zest and juice 2 cloves garlic, minced 2 Tbsp (30 mL) olive oil 1 Tbsp (15 mL) soy sauce 2 tsp (10 mL) rice wine vinegar 1 tsp (5 mL) chili flakes 1 tsp (5 mL) ground black pepper 1 tsp (5 mL) salt 4 bone-in pork loin chops
Preparation
Whisk together marinade
What a way to wake up on Christmas…with the aromas of ham baking in the oven! Make holiday prep easy with this overnight holiday ham recipe that Chef Michael Olson shared at the Fairmont Jasper Park Lodge’s Christmas in November 2016.
Ingredients
1 large bone-in smoked ham,
about 10 lbs (4 kg)
1/2 cup (125 mL) honey
