A lot of recipe testing happens before Thanksgiving. Every year, we like to strike a good balance between traditional and unique flavors in the dishes that we serve at the table. Next to the mashed potatoes or the turkey, there are always a couple of unexpected side dishes that are going to be the topic of conversation at dinner. Plus, it's fun to get creative around the holidays and it pushes us to get outside of our "Thanksgiving comfort zone".
Of course, playing with spices and herbs is key to finding the right harmony of flavors. And once again, we turned to our friends at Raw Spice Bar to help us make our dishes a bit more interesting.
As part of their “Clean out your spices” campaign, they invited us to experiment with a bunch of amazing spices from their quarterly subscription kit, which includes 6 seasonal, freshly ground spices and blends. Think pumpkin spice for lattes, garam masala for curries, dry rubs for wings and lots of exotic spices for your Thanksgiving feast. Customers with a subscription also get to pick and choose different kits, from North Indian and Ethiopian to rubs and baking spices.
Their catalogue of individual spices is so incredibly diverse and fresh that we ended up choosing additional spices on our own. No reason to settle for over-priced, pre-ground spices. And the result? A delicious Apple Cider Pork Roast and a very aromatic and delicious Moroccan Butternut Squash, Apple and Leek Stuffing. Sounds good? To get you started, use the code NEWQUARTERLY for $5 off any quarterly spice kit!
We hope you enjoy our recipes and we wish everyone a fantastic Thanksgiving weekend with family and friends.
Apple Cider Bacon Wrapped Pork Roast
Moroccan Butternut Squash, Apple and Leek Stuffing
__1. Place apples and squash on a tray with parchment paper. Add a splash of Olive oil. Season your butternut squash with ras el hanout. Bake at 350 degrees for 20 minutes.
__2. Meanwhile, sauté a leek with olive oil.
__3. Add the apples, squash and leek on a new baking mold where you can fit them with the bread. Add the slices of butter, beef broth, a pinch of salt and one teaspoon of additional ras el hanout (optional).
__4. Mix well, add a few sprigs of thyme and bake at 350 degrees for 30 minutes. Serve with pomegranate seeds (optional). We also added some freshly grated parmesan.
Here's another tip! Make another batch of apple cider and use it on delicious desserts like these Mini Apple Upside Down Cakes.
Of course, playing with spices and herbs is key to finding the right harmony of flavors. And once again, we turned to our friends at Raw Spice Bar to help us make our dishes a bit more interesting.
As part of their “Clean out your spices” campaign, they invited us to experiment with a bunch of amazing spices from their quarterly subscription kit, which includes 6 seasonal, freshly ground spices and blends. Think pumpkin spice for lattes, garam masala for curries, dry rubs for wings and lots of exotic spices for your Thanksgiving feast. Customers with a subscription also get to pick and choose different kits, from North Indian and Ethiopian to rubs and baking spices.
Their catalogue of individual spices is so incredibly diverse and fresh that we ended up choosing additional spices on our own. No reason to settle for over-priced, pre-ground spices. And the result? A delicious Apple Cider Pork Roast and a very aromatic and delicious Moroccan Butternut Squash, Apple and Leek Stuffing. Sounds good? To get you started, use the code NEWQUARTERLY for $5 off any quarterly spice kit!
We hope you enjoy our recipes and we wish everyone a fantastic Thanksgiving weekend with family and friends.
Apple Cider Bacon Wrapped Pork Roast
- 2 Pound pork roast
- 2 Teaspoons of butter
- 6-7 Slices of bacon
Apple cider for recipe:
__1. First, you need to make a spice sachet with cheesecloth and a piece of string. Pour the juice in a pot and add a slice of orange. Boil on medium heat for 20 minutes.
__2. Sauté onions, apples and garlic with a splash of olive oil. Once translucent, add bread, apple cider, rosemary and season to taste. Cook for 8 more minutes. Let it rest.
__3. Butterfly the pork roast and remove connecting tissue. Season with salt and pepper to taste. Gently spread the stuffing on top and roll the roast. Tie with string. (3-4 knots)
__4. Sear roast with olive oil on high heat. Set aside. Use the remaining juices to create gravy. Add butter and remaining cider. Let it thicken.
__5. Wrap pork with bacon. Roast at 350 degrees for 55 minutes. Then, cook for 2-3 minutes on a low broil. Let it rest for at least 10 minutes. Serve with gravy.
- 1 piece of cheesecloth
- String (for spice sachet & roast)
- 4 Cups of juiced apples (about 8-9 apples)
- 1 Slice of orange
- 3 Tsp Raw Spice Bar mulling spices
- 1 Cup of diced onion
- 1 ½ Peeled apples
- 3 Cloves of garlic
- Salt & pepper to taste
- 1 Splash of olive oil
- 1 Cup day old bread
- ½ Cup of apple cider
- 2-3 Sprigs of fresh rosemary
__2. Sauté onions, apples and garlic with a splash of olive oil. Once translucent, add bread, apple cider, rosemary and season to taste. Cook for 8 more minutes. Let it rest.
__3. Butterfly the pork roast and remove connecting tissue. Season with salt and pepper to taste. Gently spread the stuffing on top and roll the roast. Tie with string. (3-4 knots)
__4. Sear roast with olive oil on high heat. Set aside. Use the remaining juices to create gravy. Add butter and remaining cider. Let it thicken.
__5. Wrap pork with bacon. Roast at 350 degrees for 55 minutes. Then, cook for 2-3 minutes on a low broil. Let it rest for at least 10 minutes. Serve with gravy.
Moroccan Butternut Squash, Apple and Leek Stuffing
- 1 ½ Cup diced granny smith
- 2 ¼ Cup diced butternut squash
- 1 leek, diced and washed
- Olive oil
- 1 ½ Tsp Raw Spice Bar ras el hanout (1-2 additional tsp at the end – optional)
- 3 Cups of day old bread, cubed
- 5 Tsp of organic unsalted butter
- 1 ½ Cups of organic beef broth
- 3-4 Sprigs of thyme
- Salt to taste
- Pomegranate seeds (optional)
__1. Place apples and squash on a tray with parchment paper. Add a splash of Olive oil. Season your butternut squash with ras el hanout. Bake at 350 degrees for 20 minutes.
__2. Meanwhile, sauté a leek with olive oil.
__3. Add the apples, squash and leek on a new baking mold where you can fit them with the bread. Add the slices of butter, beef broth, a pinch of salt and one teaspoon of additional ras el hanout (optional).
__4. Mix well, add a few sprigs of thyme and bake at 350 degrees for 30 minutes. Serve with pomegranate seeds (optional). We also added some freshly grated parmesan.
Here's another tip! Make another batch of apple cider and use it on delicious desserts like these Mini Apple Upside Down Cakes.
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