AL_Health_Dec_fi

The perfect tender roast of the season

Latest News


The perfect tender roast of the season

NC — Looking for a tender and juicy roast recipe to serve? Look no further than this milk-braised pork shoulder recipe. It includes dry vermouth, which is also referred to as white or French vermouth. If you can’t find it, opt for a dry white wine, such as sauvignon blanc or pinot grigio.

Milk-Braised Pork Shoulder

Prep time: 20 minutes
Cook time: 1 hour, 10 minutes
Serves: 8

Ingredients:

  • 15 pearl onions, root ends trimmed
  • 1 2.2 lb/1 kg boneless pork shoulder roast, trimmed and tied at 1-inch intervals
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp pure first-pressed canola oil
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 small onion, thinly sliced
  • 1/2 cup dry vermouth
  • 2 cups homogenized milk
  • 1 tbsp Dijon prepared mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely chopped fresh parsley

Directions:

  1. Preheat oven to 325F (160C). Bring small saucepan of water to a boil. Add pearl onions, return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
  2. Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over, about 10 minutes. Transfer to large plate. Set aside.
  3. Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden, about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
  4. Smash garlic with flat side of chef’s knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion. Cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half, about 3 minutes.
  5. Return pork to Dutch oven. Add milk and bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160F (71C), about 40 to 45 minutes.
  6. Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil and let rest 15 minutes.
  7. Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid and cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. occasionally, until thick enough to coat back of spoon, about 10 minutes. Stir in lemon juice.
  8. Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley. Cook, stirring

The showstopper dessert of the holiday season

Every year, there is always one hero recipe that leaves your guests craving for more. This holiday, whip up this rich and delicious brioche pudding that features a soft and buttery sweet loaf made in France that is hand-braided before baking for European- style flavour and flair.

“Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture,” shares Tom Filippou, executive chef for President’s Choice Cooking School. “To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings.”

Chocolate Orange Brioche Bread Pudding

Prep time: 15 minutes
Cook time: 1 hour, 15 minutes
Cool time: 20 minutes
Serves: 12

Ingredients:

  • 1 loaf PC brioche loaf, cut into 1-inch cubes
  • 8 large eggs
  • 1 1/4 cups homogenized milk
  • 1 cup 35% whipping cream
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tbsp grated orange zest
  • 1/4 cup fresh orange juice
  • 1 tbsp orange-flavoured liqueur
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 pkg PC dark chocolate with candied orange peel, finely chopped
  • 2 tbsp PC pure orange marmalade
  • 1 1/2 tsp water

Directions:

  1. Preheat oven to 350F (180C). Spread brioche in single layer on parchment paper- lined large baking sheet. Bake, stirring once, until golden, about 10 minutes.
  2. Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
  3. Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
  4. Cover with foil, bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
  5. Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.

Must-try festive holiday punch

Greet guests with a beautiful and fragrant holiday cocktail. This punch can be prepared in advance, allowing for easy serving during celebrations. It’s the perfect way to entertain your guests when you are busy preparing the food for your dinner or party. The punch looks magazine-ready with sliced orange rounds, fresh green mint and bright red pomegranate seeds. Tom Filippou, executive chef for President’s Choice Cooking School, shares more tips on how to elevate this recipe.

“It’s best to rub the mint gently with your fingers to release the oils of the herb. By bruising the mint, you’ll bring this punch to life with flavour.”

Sparkling Pomegranate Citrus Berry Punch

Prep time: 5 minutes
Serves: 10


Ingredients:

  • 4 cups ice cubes
  • 1 bottle (750 mL) Sicilian Lemon Italian Soda
  • 1 bottle (750 mL) Blood Orange Italian Soda
  • 2 cans (250 mL each) PC pomegranate cranberry 100% sparkling fruit juice
  • 1/2 cup frozen PC pomegranate arils
  • Half orange, thinly sliced into rounds
  • Fresh mint, for garnish

Directions:

  1. Place ice in a 3-litre (12-cup) pitcher or punch bowl. Add lemon soda, orange soda, juice and frozen pomegranate arils; stir to combine.
  2. Add orange slices and mint.

Chef’s tip: Swap out one of the bottles of Italian soda for a 750-mL bottle of sparkling wine.

Two-way holiday canapés

Tender puff pastry is prepared with two different toppings to whet the appetites of your party guests. In one hand, they’ll have tart pears topped with walnuts and sweet honey, and in the other, a salty prosciutto and sundried tomato with bitter arugula. Both are layered on a creamy ricotta cheese base. Everything needed to make this budget-friendly, delicious decadence can be found at Walmart for less than $1.70 a serving.

Puff Pastry Canapés
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8 (4 canapés each)

Ingredients:

  • 1 450 g package butter puff pastry, thawed
  • 1 egg, lightly beaten
  • 1 cup ricotta cheese
  • 1/2 pear, thinly sliced
  • 1/4 cup toasted walnuts, chopped
  • 3 tbsp honey
  • 1 cup arugula
  • 8 slices prosciutto, cut in half lengthwise
  • 1/4 cup sundried tomatoes, chopped

Directions:

  1. Heat oven to 400F (200C). Line two rimmed baking sheets with parchment.
  2. Unroll one sheet of puff pastry. Cut pastry evenly into 4 strips. Cut each strip evenly into 4 parts to make 16 squares. Place on prepared pan, score 2 or 3 times with a fork and brush with egg wash. Bake until golden and puffed; about 14 minutes. Repeat with remaining sheet. Cool 5 minutes.
  3. Spread each square with 1 1/2 tsp ricotta cheese. Top 16 squares with pear slices, walnuts and a drizzle of honey. Top remaining 16 squares with arugula, prosciutto and sundried tomatoes.

Find more great recipes online at walmart.ca/recipes.

A twist on avocado toast

The popular brunch staple gets a holiday appetizer makeover in this phyllo-crusted pocket version. The avocado toast is a delicious combo of creamy avocado, fresh tomato, onion and tart lime, and is beautifully paired with a cilantro-sour cream for dipping. Serves eight for less than $0.70 each.

Avocado Toast Pockets
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 8 (5 pockets each)

Ingredients:

  • 2 avocados, diced
  • 1 plum tomato, seeded and diced
  • 1/2 cup frozen corn, thawed
  • 1/4 cup minced red onion
  • 2 tbsp. lime juice, divided
  • 2 tsp chilli powder
  • 1 garlic clove, grated and divided
  • 1/2 tsp salt, divided
  • 6 sheets phyllo pastry
  • 2 tbsp. salted butter, melted
  • 1 egg, lightly beaten
  • 2/3 cup sour cream
  • 1/2 cup (125 mL) cilantro, finely minced

Directions:

  1. Heat oven to 375F (190C). Line two rimmed baking sheets with parchment.
  2. Stir together avocado, tomato, corn, red onion, 2 tsp lime juice, chilli powder, half the garlic and 1/4 tsp salt in a medium bowl.
  3. On clean countertop, place one sheet of pastry. Brush evenly with butter and top with another sheet, smoothing to flatten. Brush second sheet with butter and top with a third sheet. Cut sheet along the long edge into 5 even strips. Cut each strip in half crosswise and in half again to make 4, 3-inch (8 cm) squares. Repeat with remaining strips.
  4. Fill one half of each square with 1 tbsp filling, leaving a 1/2 inch (1 cm) border. Brush border with egg wash. Fold pointed edge of unfilled half over to create a triangle and press firmly to adhere to egg-washed edges. Place on prepared sheet and brush triangles with egg wash. Bake until golden, about 10 minutes. Repeat with remaining pastry sheets and filling.
  5. Meanwhile, mix sour cream, cilantro, remaining lime juice, garlic and salt in a small bowl. Serve with pockets.

Find more great recipes online at walmart.ca/recipes.

Santa-worthy cookies

Whether you’re participating in a cookie exchange with friends or making a treat for St. Nick, add these adorable reindeer cookies to your holiday baking this year. As sweet to look at as they are to eat, the salty pretzel antlers complement the season’s favourite flavours of ginger, cinnamon, cloves and sweet molasses. These homemade treats won’t break the bank either. Costing 25 cents each, buying all ingredients at Walmart can help stretch your holiday dollars further.

Ginger Molasses Reindeer Cookies
Prep time: 15 minutes
Cook time: 1 hour
Makes: 35 cookies

Ingredients:

  • 1-3/4 cups flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/4 cup fancy molasses
  • 70 mini pretzel twists
  • 1 package (200 g) prepared red cookie icing
  • 70 candy eyeballs

Directions:

  1. Heat oven to 325F (160C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves.
  3. In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined.
  4. Roll dough into 1 tbsp. balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough.
  5. Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.

Find more great recipes online at walmart.ca/recipes.

http://www.newscanada.com/

SHARE  

Featured Products