Thanks for joining us for an afternoon of festive holiday demos and tastings!
We truly hope you enjoyed the experience - and we’d love to hear your feedback! Please send us an email to info@meuwlys.com if you have any highlights or thoughts on how we could improve the next event.

Meuwly’s Smoked Ham
Our smoked honey hams have been voted one of Edmonton’s “Top 100 Things to Eat” for 5 years in a row! Learn more and order yours here.

Honey Dijon Glaze

This quick and easy ham glaze uses just a few ingredients, adding a ton of flavour and beautiful golden-brown colour to your ham!

Ingredients:
2 Tbsp (30 mL) Liquid Honey or Maple Syrup
2 Tbsp (30 mL) Packed Brown Sugar (Dark Brown/Demerara is ideal)
2 Tbsp (30 mL) Dijon Mustard or Meuwly’s Honey-Cider Mustard
Pinch of Salt & Pepper

Method:
1. Mix the ingredients together until thoroughly blended.

2. (Optional step) Score the outside of your ham about 1/4 inch deep with diagonal or diamond cuts

3. Rub the glaze over the surface of the ham. If you’ve scored the meat with a knife, rub the glaze into all the small cuts (these cuts help it stick and cover more area.)

You can add the glaze at the start of your cooking time (but watch that it doesn’t burn - lower your oven temperature if necessary) OR, wait until the ham is warmed through, then add the glaze and quickly brown the ham in a 400F oven.

Cranberry Sauce Mule
Mix in a blender (to taste)


  • Vodka
    Cranberry Sauce
    Fresh Ginger
    Whole frozen cranberries or cherries


In a rocks glass or mule mug:
2 oz cranberry vodka blend
1 oz Lemon Cordial
Ice
Top with Annex Ale Ginger Beer

Apple Pie Sour

Shaken over ice:
1 oz Apple Whiskey
1 oz Brandy or Calvados
3/4 oz Lemon Juice (freshly squeezed)
1/2 oz Orange Juice (freshly squeezed)
1/2 oz Quebec Maple Syrup
Egg White
Token Bitters
Grated Cinnamon Stick

Combine liquor, juice, and syrup, and egg white - shake over ice. Then, to froth the egg, pout the liquid into another shake and shake again without ice (known as a dry shake)

Pour into a coupe glass and garnish with bitters and grated cinnamon.

Maple, Walnut, & Pecan Pie Filling
Filling:

  • 1 cup Brown Sugar

  • ¾ cup Maple Syrup

  • 1/2 cup Golden Corn Syrup

  • 3 eggs

  • ¼ cup Butter, Melted and cooled

  • Pinch of salt

  • 1tsp vanilla

  • 1 cup Pecans, lightly toasted

  • 1 cup Walnuts, lightly toasted

    METHOD:
    Preheat the oven to 350. Line your pie plate with pastry and crimp the edges.

  • In a medium bowl, stir together the brown sugar, maple syrup, golden syrup, eggs, butter and salt. Scatter the pecans and walnuts over the bottom of the shell and pour the mixture overtop.

  • Set on a rimmed baking sheet and bake for 50-60 minutes, until set. Cool completely before cutting.

  • Top with whipped cream or ice cream

Country-style Pâté on Crostini
Pate is a love-it-or-hate-it kind of food… if you’re a fan, you’ll love this quick and easy canape.

1 Pack Meuwly’s country-style pork pâté
Crostini (thinly sliced toasted baguette) or thick crackers
Pickled onions or shallots
Meuwly’s honey-cider or cranberry mustard
Fresh chervil, Italian parsley, or micro greens


Cut the pâté into small bite-sized pieces, placing one on each crostini/cracker. Top with a small spoonful of grainy mustard, pickled onion/shallot, and herbs or greens for garnish. For the best flavor, serve at room temperature.

Andouille & Mushroom Stuffing
Here’s a great flavour combination for stuffing!

12 cups of cubed day-old bread
1 package of Meuwly’s Andouille sausage (about 400 g)
1/4 cup butter
1 onion, chopped
1/2 cup celery, chopped
1/2 pound crimini mushrooms, sliced
Fresh rosemary, sage, and thyme
2 cups turkey or chicken stock (you may not need it all)

Remove the sausage from the casings, and crumble it. Cook in a sauce pan with a small amount of oil or butter, just enough to prevent it from sticking. Once fully cooked, add to a large bowl with the bread and set aside.
In a clean pan, melt the butter and saute the onions, celery, and mushrooms, stirring often. Season with salt and pepper to taste (if desired, you can add some white wine or sherry for extra flavour!) Add the cooked vegetables to the bread and sausage. Mix well, adding in the fresh herbs. Then, add the poultry stock, a little at a time, while mixing well. Add enough stock to saturate the bread and begin to help everything stick together, without becoming waterlogged.
Taste the mixture - it should be moist, but not soaking wet!

This can be served as a side-dish, or you can use to stuff your turkey breast or a pork roast. We recommend a “low-and-slow” roast - 275F to 300F. Roast until it reaches an internal temperature of 165F (check both the stuffing and the breast meat with a probe thermometer)

Whipped Potatoes

2lbs Potatoes (YUKON GOLD OR RUSSETS)

125 mL (1/2 cup) butter, Melted

125 mL (1/2 cup) Heavy Cream, Heated

125 mL (1/2 cup) Sour Cream

Salt 

Pepper

  1. Peel and cut potatoes into 1 inch pieces

  2. Bring to a boil in salted water and cook until potatoes are fork tender

  3. Pass potatoes through a ricer or food mill. You can also use a masher or mixer to do this portion

  4. Add cream, butter and sour cream. Mix until well combined.

  5. Season with salt and pepper

  6. NOTE: adjust the amount of cream based on your desired consistency. You can also experiment with extra flavourings like fresh dill or chives, cheddar or goat cheese, roasted garlic, etc.

Sous Vide Turkey
Whether you’re cooking a turkey breast or a roulade of turkey leg (similar to the “porchetta” we demonstrated at the event,) cooking sous vide is a great option to carefully control the doneness and ensure it turns out moist and tender.

Here’s a recipe from Anova Culinary (maker of Sous Vide machines) https://recipes.anovaculinary.com/recipe/sous-vide-turkey-breast-with-crispy-skin