Seasoned Greetings - Favourites

Some of our team's favourites!

Preheat your oven to 190°C.
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Season inside and out with salt and pepper.
Mix olive oil, minced garlic, dried thyme, dried rosemary, paprika, onion powder, sage, oregano, and basil to create an herb mixture.
Rub the herb mixture all over the chicken. Squeeze lemon halves over the chicken and place them inside the cavity.
Truss the chicken and place it in a roasting pan with a rack.
Roast the chicken for approximately 20 minutes per pound, basting every 30 minutes.
Check for doneness using a meat thermometer; the internal temperature should reach 74°C.
Let the chicken rest for 15 minutes before carving.
Carve the chicken and serve with your favorite festive side dishes.

Preheat your oven to 150°C and line a baking sheet with parchment paper.
Beat egg whites until stiff peaks form. Gradually add granulated sugar, vinegar, vanilla extract, and cornstarch.
Spoon the meringue onto the prepared baking sheet, forming a circle or oval shape.
Bake at 120°C for about 1 hour and 30 minutes until crisp on the outside and soft on the inside.
Cool the pavlova completely inside the oven, then transfer it to a serving plate.
Whip chilled heavy cream and powdered sugar until stiff peaks form.
Spread whipped cream over the pavlova base.
Decorate with an assortment of fresh fruits such as strawberries, kiwi, blueberries, raspberries, and pomegranate seeds.
Garnish with mint leaves and serve immediately.

Line a square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large saucepan over medium heat, combine condensed milk, butter, and chocolate chips. Stir continuously until the mixture is smooth and well combined.
Remove the saucepan from heat and stir in vanilla extract and a pinch of salt.
Fold in your choice of festive add-ins such as chopped nuts, dried fruits, or holiday sprinkles.
Pour the fudge mixture into the prepared baking pan, spreading it evenly.
Refrigerate the fudge for at least 4 hours or until set.
Once the fudge is set, use the parchment paper overhang to lift it out of the pan.
Place the fudge on a cutting board and cut it into small, festive squares.
Serve and enjoy your delicious festive fudge! Store any leftovers in an airtight container in the refrigerator.

In a bowl, combine breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, chopped onion, minced garlic, egg, salt, black pepper, nutmeg, and allspice. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat butter or oil in a large skillet over medium heat. Fry the meatballs until browned on all sides and cooked through. Remove from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter. Add flour and cook, stirring constantly, for about 1-2 minutes to make a roux.
Gradually whisk in the beef or vegetable broth and heavy cream until the sauce thickens. Season with salt and pepper to taste.
Add the cooked meatballs to the sauce, coating them evenly. Simmer for a few minutes until the meatballs are heated through.
Serve the Swedish meatballs over mashed potatoes, and drizzle with lingonberry sauce if desired.
Place the chopped potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender.
Drain the potatoes and return them to the pot.
Add butter and milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
Garnish with chopped fresh parsley if desired.

Rinse wheat berries in cold water until clear; soak overnight in lukewarm water, keeping 2 inches above the wheat berries.
Drain wheat berries, place them in a pot, cover with 4 1/2 cups of milk, and bring to a boil. Reduce heat, cover, and simmer for 3 1/2 - 4 hours until tender, stirring occasionally.
Rinse and drain poppy seeds, simmer in water, and grind using a food grinder or coffee grinder.
Preheat the oven to 350˚F. Toast slivered almonds for 5 minutes, then set aside. Reduce temperature to 325˚F.
When wheat berries are tender, drain off milk. Keep 1/2 cup of cooked milk and discard the rest. Combine 1/2 cup honey with 1/2 cup saved milk.
Place cooked wheat berries in a mixing bowl. Add ground poppy seeds, raisins, chopped apricots, toasted almonds, honey-milk mixture, and salt. Mix and place in a casserole or pie dish.
Bake kutia for 20 minutes uncovered at 325˚F.
Remove from the oven, cover with foil, and let it rest for 15 minutes. Serve warm or cold. Kutia will last in the fridge for up to 2 weeks.

In a medium-sized bowl, combine the sour cream, sugar, Grand Marnier, and vanilla extract. Mix well until the sugar is completely dissolved.
Wash and hull the strawberries. If they are large, you can slice them in half or quarters, depending on your preference.
Add the halved strawberries to the bowl with the sour cream mixture. Gently toss the strawberries until they are well coated with the sauce.
Allow the strawberries to marinate in the refrigerator for at least 30 minutes to let the flavors meld and the strawberries absorb the sauce.
Before serving, give the strawberries a gentle stir. Spoon the strawberries and the sauce into individual serving dishes or onto plates.
Optionally, garnish with fresh mint leaves for a pop of color and added freshness.
Serve immediately and enjoy your delicious Strawberries Romanoff!