HAPPY NEW YEAR!
Many of the best holiday traditions involve food — and New Year’s is no exception. Not only is it the final celebration of a long holiday season, but it’s also a moment to celebrate the end of a year and the beginning of a new one. When January 1st arrives each year, people across the globe turn to New Year’s Day foods said to bring good fortune, long life, love, and more in the coming year. No matter the events of the previous 12 months, many of us look at the holiday as a chance for a fresh start.
Eating pork is just one of the many foods considered to be lucky. Pigs symbolize progress. Some say it’s because these animals never move backward, while others believe it’s all in their feeding habits (they push their snouts forward along the ground when rooting for food). They are also rotund, symbolizing a fat wallet ahead. The meat itself is fattier than other cuts of meat, making this New Year’s Eve food both tasty and a symbol of prosperity.
Here in Canada we have so much to be grateful for. I guess if we think further, the most important wish would be for world peace.
HEALTH & HAPPINESS TO EVERYONE IN THE COMING YEAR!
Print Recipe
Pork Medallions w/ Wild Mushrooms & Mustard Cream
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the pork medallions generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the pork to a platter.
Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the medallions on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.
SEASON’S GREETINGS TO EVERYONE!
If this year has taught us anything, its that you can’t plan ahead at this moment. The coronavirus pandemic that has shuttered much of the world economy has also stole festivals, celebrations, reunions and all the related joys of a normal course of life.
Like everything else this year, Christmas 2020 looks very different to what we are used to. But, all this doesn’t mean that Christmas is cancelled. It just means you have to be a bit more creative about making it another joyful and meaningful memory for you and your loved ones.
This brings me to the special event in our family on Christmas day. December 25th just happens to be my sister Rita’s birth date. She will forever be the ‘special gift’ our family was so priviledged to receive at Christmas.
Rita, you are loved and treasured very much. Brion & I are very grateful for the fact you are able to share some of your time with our sister Loretta, especially in light of the covid crises.
With regard to our Christmas dinner being featured in this blog, the herbs added heaps of savory flavor to the stuffing and turkey rub. Rosemary, thyme and sage are quintessential winter herbs that really give that special holiday flavor …. no pears, apples, nuts are necessary. Having been cultivated for thousands of years around the world, herbs have helped shape culinary traditions that have lasted into modern times.
HAPPY BIRTHDAY RITA … WE CELEBRATE YOU WITH LOVE
ENJOY YOUR DAY!!
Print Recipe
Herb-Crusted Turkey Breast w/ Mushroom Leek Stuffing
Votes: 1
Rating: 5
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Ingredients
- 2 Tbsp unsalted butter, room temperature
- 2 cloves garlic, minced
- 4 cups leeks, thinly sliced
- 250 gm fresh mushrooms, sliced
- 1/4 cup fresh bread crumbs
- 1/4 cup Pecorino Romano cheese, grated
- 1 tsp fresh flat-leaf parsley, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh sage leaves, chopped
- 1 tsp fresh thyme, chopped
- 1/2 tsp EACH sea salt & pepper (divided)
- 1.3 kg boneless turkey breast, butterflied
Ingredients
- 2 Tbsp unsalted butter, room temperature
- 2 cloves garlic, minced
- 4 cups leeks, thinly sliced
- 250 gm fresh mushrooms, sliced
- 1/4 cup fresh bread crumbs
- 1/4 cup Pecorino Romano cheese, grated
- 1 tsp fresh flat-leaf parsley, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh sage leaves, chopped
- 1 tsp fresh thyme, chopped
- 1/2 tsp EACH sea salt & pepper (divided)
- 1.3 kg boneless turkey breast, butterflied
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Stuffing
In a large skillet over medium heat, melt 2 Tbsp butter. Add garlic & sauté, stirring constantly, for 10 minutes. Add leeks & cook until softened, about 5 minutes. Add mushrooms & cook until softened & liquid has evaporated, about 10 minutes.
Remove from heat & stir in breadcrumbs, cheese, herbs & 1/4 tsp each salt & pepper; set aside.
Herb Butter
In a small dish, combine all herb butter ingredients & set aside.
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Assembly
Arrange turkey breast skin side down on a work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten & make an even thickness all over.
Discard plastic wrap & season turkey all over with remaining salt & pepper.
Spread stuffing over turkey, leaving a 3/4-inch border around the edge. Close up snugly, tucking in the stuffing as you go, then tie with kitchen twine at 1-inch intervals around the entire turkey breast.
Rub turkey all over with herb butter & arrange it on a rack in a roasting pan.
Roast uncovered, basting occasionally, until turkey reaches an internal temperature of 180 F. about 2 hours. (Cover with foil if top browns too quickly).
Remove & discard twine, slice turkey & serve.
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