Tag Archives: Easter

Easter Pork Rib Roast with Garlic Chutney

Instead of a typical ham recipe for Easter, I thought it would be nice to try something a little different. Something that’s easy, impressive and affordable. This Pork Rib Roast will elicit oohs and ahh’s from your guests as it’s pulled from the oven, and the juicy, tender meat will have them coming back for seconds. 

Easter Pork Roast with Garlic Chutney

Easter Pork Roast with Garlic Chutney
Serves 4
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Prep Time
5 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
5 min
Cook Time
2 hr 30 min
Total Time
3 hr
Ingredients
  1. 1 (4- or 5-bone) bone-in pork loin roast (about 5 pounds)
  2. TASTE OF THE OKANAGAN GARLIC CHUTNEY
Instructions
  1. Preheat oven to 250°F and adjust oven rack to centre position.
  2. Rub pork roast with TASTE OF THE OKANAGAN GARLIC CHUTNEY
  3. Place pork on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. (Slow roasting ensure the pork is cooked evenly throughout) Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes. (This is a great time to get the rest of your meal ready, roast potatoes, and sautéd green beans make great sides)
  4. After resting Increase oven temperature to 500°F.
  5. Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Be sure to keep an eye on it as the raisin in the chutney easily burn. Remove from oven, tent with foil, and allow to rest for 15 minutes.
  6. Carve roast by slicing between each rib and serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Lemon Pudding Cakes with Booze n’ Berry Sauce

These cute individual desserts are sure to bring the sunshine to your Easter table or any spring celebration. They’re light and airy with a delightful pudding top, served with our delicious Booze n’ Berry Sauce, they’re sure to be the hit of your holiday.

Lemon Pudding Cakes

Lemon Pudding Cakes with Booze n' Berry Sauce
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 1/2 tablespoons lemon zest (zest from approximately 2 large lemons)
  2. 1 cup Fine Granulated Sugar
  3. 1/2 cup cake flour
  4. 1/4 teaspoon salt
  5. 2 egg yolks
  6. 2/3 cup buttermilk
  7. 1/3 cu lemon juice (juice from 1-2 large lemons)
  8. 3/4 teaspoon vanilla extract
  9. 3 egg whites
  10. TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly butter and sugar four 10 ounce ramekins or five 7 ounce ramekins and set aside.
  3. In a small bowl measure out sugar.
  4. Add lemon zest and with your fingers, rubbing firmly, rub zest into sugar. This will release oils from citrus zest and perfume the sugar with lemon flavour and scent.
  5. Sift flour and salt into bowl with zested sugar and set aside.
  6. In a mixing bowl, combine egg yolks, buttermilk, vanilla and lemon juice and mix until combined.
  7. Turn speed to low and slowly add sugar and flour and mix just until incorporated. (Batter will be runny.)
  8. In a separate bowl whip egg whites until stiff peaks form.
  9. Add batter to whipped egg whites and gently fold the two into one another until mixed.
  10. Place ramekins in a large roasting pan (or similar) and fill with hot water around ramekins so that it reaches half way up sides.
  11. Pour batter into buttered and sugared ramekins dividing evenly and bake 40 minutes until they're golden brown and spring back when gently pressed.
  12. Allow to cool slightly then invert gently onto a serving dish and serve with TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Spring Vegetable Tarts

Celebrate the start of a new season with these beautiful spring vegetable tarts. They’re easy, yet elegant and make a great side dish for your Easter ham or roast. Or let them be the star of Easter brunch and serve along with a light arugula salad. 

Spring Vegetable Tarts

Spring Vegetable Tarts
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 sheet of store-bought puff pastry, thawed
  2. A handful of thin asparagus, chopped into 2-3-inch long pieces with stems
  3. 3/4 cup ricotta
  4. 3 tablespoons TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE
  5. Salt and pepper
  6. 1 egg, beaten
  7. 1/2 cup frozen peas, thawed
  8. About 10 mint leaves
  9. Fresh parmesan, grated
Instructions
  1. Preheat oven to 400 degrees.
  2. Lay a piece of parchment paper on a baking tray. Place the pastry sheet onto the parchment and cut into 4 squares. Score a 1-inch border around the edge of each square and prick a few times with a fork.
  3. Mix the ricotta with TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE, salt, and pepper. Spread the ricotta mixture evenly inside the border of each square. Note that you may not use it all. Top each square with a few pieces of asparagus on the diagonal. Sprinkle with freshly ground pepper.
  4. Brush the borders of each tart with the beaten egg, then bake for 15-20 minutes or until golden.
  5. Place peas in a small bowl and drizzle with TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE; toss to combine and season with salt and pepper. Top the cooked tarts with the peas, then finish with mint leaves and a bit of grated Parmesan cheese.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/