The fresh burst of the pear compote perfectly complements both the savoury and the sweet in this dish.
2 whole pork racks (frenched bones*)
2 Tbsp (30 mL) canola oil
6 sprigs thyme
4 Tbsp (60 mL) butter, unsalted
2 tsp (10 mL) ground cinnamon
2 tsp (10 mL) black pepper ground
2 stalks celery
Preheat oven to 350 F (180 C). Season pork racks with salt, pepper, and cinnamon. Split carrots in half lengthwise. Place on bottom of a roasting pan with celery to form a rack for the pork. Place pork on the vegetables, bones pointing upwards.
In a small pot, place butter. Cook until it separates and the milk solids become brown. Add thyme, let sit.
Place pork in oven for 30 to 45 minutes, or until internal temperature reaches 130 F (55 C). Baste with thyme butter every 5 to 10 minutes until the pork is cooked.
Yams can be prepared before the pork and reheated for service.
6 medium-sized yams, peeled and diced into 1-in (2.5-cm) cubes
1 sprig fresh rosemary, minced
Sea salt, to taste
1 tsp (5 mL) black pepper, ground
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) fresh parsley, chopped
3 Tbsp (45 mL) maple syrup
Preheat oven to 400 F (200 C). Using a large bowl, toss yams with rosemary, salt, pepper, and olive oil. Spread out onto baking sheet. Bake in oven for 40 minutes or until tender. Return to bowl. Finish with parsley and maple syrup.
Slow-Baked Pear Compote
1 white onion, diced
2 Tbsp (30 mL) extra-virgin olive oil
1 cinnamon stick
2 cups (500 mL) white wine
6 Anjou pears peeled, cored and diced
2 sprigs thyme
1 Tbsp (15 mL) grainy mustard
Using a thick-bottom pot, sweat onions with olive oil and cinnamon stick for about 5 minutes. Pour in the white wine and deglaze the mixture by scraping the pan with a wooden spatula until alcohol is absorbed. Reduce by one-half. Add pears, thyme, and mustard. Cook 5 minutes until pears are tender but not breaking down.
source: "Make This Holiday Feast a Rare One," alive #290, December 2006
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.