Celebrating Easter and other spring holidays is certainly more challenging than usual this year. Even though we can’t enjoy all our friends and family in person, the long weekend gives us an opportunity to relax, connect with loved ones online and look forward to the wonderful things that happen during spring. The positive messages of renewal and joy that typically surround the season are worth remembering during this difficult time.
The team at The Pottery Restaurant will certainly miss welcoming guests to its usual Easter feast this weekend. However, they are happy to share recipes of some delicious seasonal dishes that you can make and savour at home.
Blue Mountain would like to wish everyone a happy holiday weekend. We are looking forward to welcoming everyone back when it is safe to do so.
ROASTED TURKEY BREAST
63 ml butter, softened
5 g garlic, puree
5 g paprika
5 g Italian seasoning
TT S & P
2 kg turkey breast with skin
- Pre heat oven to 325 F
- Mix butter, garlic, paprika, Italian seasoning, garlic and salt & pepper in small mixing bowl.
- Place turkey breast with skin side up onto parchment line baking sheet.
- Brush half mixture over turkey and underneath skin.
- Reserve remaining butter mixture.
- Roast in preheated oven for 1 hour; basting turkey with remaining mixture. Roast until juices run clear and meat thermometer inserted reads 165F.
- Let turkey rest 10 to 15 mins before serving.
PEAR & SAGE STUFFING
115 g butter
300 g onion, brunoise cut
174 g celery stalks, brunoise cut
123 g carrots, brunoise cut
725 g pears, cored, chopped
200 g gala apples, cored, chopped
75 g golden raisins
75 g dried cranberries
36 slices firm, dried white bread (about 2 pounds); cut 3/4-inch squares
13 g parsley, fresh, chopped
56 g thyme, fresh, chopped
25 g sage, fresh, chopped
TT salt & pepper
125 ml good chicken stock
- Preheat oven to 350 degrees.
- Starting at the thickest part of the breast, cut a large pocket into the deboned turkey breast.
- In a large skillet, melt the butter over medium heat.
- Add the apples, pears, onions, carrots and celery and cook, stirring occasionally, until softened.
- Transfer to a large bowl.
- Add the raisins, dried cranberries, cubed bread, parsley, thyme, and sage to the apple mixture and season with salt and pepper.
- Pour the broth over and toss until evenly moistened.
- Carefully stuff turkey breast with stuffing, reserving leftovers for other turkeys.
- Place turkey on baking sheet and roast in oven until internal temperature reads 165-170°F on an instant read thermometer. Allow roast to rest for 15 minutes before carving. Cut into 1/2″ slices and serve with pan drippings as gravy.
Makes 5 stuffing portions for turkey breasts.
HERBED FINGERLING POTATOES
- Preheat oven to 400 degrees F.
- Halve any larger potatoes so that they will all be about the same size.
- Put potatoes in a large bowl and season with olive oil, salt, and pepper, tossing to coat.
- Transfer potatoes and any oil from the bowl to a parchment paper-lined baking sheet and spread into a single layer.
- Roast for 20 minutes, stirring potatoes halfway through with a long-handled spoon.
- Remove potatoes from oven and sprinkle with freshly minced herbs.
- Return potato mixture to the oven and roast an additional 15 minutes or until tender.
MAKES 6 – 6 oz SERVINGS
BRUSSEL SPROUTS WITH BACON
- 3 slices bacon, chopped
- 1 Tbsp olive oil
- 1 shallot, chopped
- 1 ½ Lbs. Brussel sprouts, trimmed, small whole, large halved
- Salt and pepper, to your taste
- 1 cup chicken broth
- Brown bacon in a medium skillet over medium high heat.
- Remove bacon and drain.
- Add olive oil to the pan, turn to coat.
- Add shallots & sauté 1 to 2 mins.
- Add Brussel sprouts and toss in oil.
- Season with salt & pepper.
- Cook Brussel sprouts 2 to 3 mins to soften and add broth.
- Bring to a simmer, cover and reduce heat to medium low.
- Cook 10 minutes, until tender.
- Remove from skillet, serve immediately or chill for later.
- Before serving, top with cooked bacon bits.
MAKES 6 PORTIONS or 24 oz