Dave Van Hemelryk, of Maplewood Meats, makes an appearance on WLUK's "Living with Amy" to share ideas on festive holiday meals. Friday, Dec. 5, 2008.
Baking Tips • Hams and Turkeys
KEEP HAMS & TURKEYS REFRIGERATED until ready to use. Our hickory smoked hams and hickory smoked turkeys are fully cooked -no water added.
Smoked HamsPRINT Wrap in tinfoil or use a covered roasting pan. Put a little liquid in the bottom of the pan. Bake at 325 degrees for approximately 12 minutes per pound. For the liquid, you can use water, 7-Up, or orange juice mixed with a little brown sugar, or pineapple juice.
Ideas to GLAZE Your Smoked Ham To glaze your ham, score the top of the ham into diamonds. Spread or baste with ONE of the following and then bake:
• 3/4 Cup crushed pineapple and 3/4 C. brown sugar • 3/4 Cup brown sugar & then drizzle with honey • 1 Cup brown sugar & juice & grated rind of 1 orange • 1 Cup of orange marmalade • 1 Cup of current jelly or canned whole cranberry sauce • 1 Cup applesauce • 1 Cup brown sugar mixed with 1 tsp dry mustard, 2 Tablespoons vinegar (fruit juice or cider)
Insert a clove into the center of each diamond, or to add more garnish, top with drained pineapple slices with a maraschino cherry in center of each slice. Fruit may be fastened to ham with toothpicks (remove before serving). For basting, you can use pineapple juice, cider, fruit nectar, maple syrup, white wine, or your preference.
Smoked TurkeyPRINT Wrap in foil or use a covered roasting pan. Put a little liquid in the bottom of the pan. Bake at 325ºF for approximately 12 minutes per pound. For the liquid, you can use water or 7-Up.
Fresh Turkey Follow directions on packaging. Remove any giblets from body cavity. Rinse bird inside and out and pat dry with clean paper towel. If stuffing turkey, do so just before roasting. Return turkey legs to tucked position, if untucked. Brush skin with oil to prevent over-drying.
Approximate ROASTING TIMES FOR FRESH TURKEY (325ºF oven). **Always use a food thermometer to check the internal temperature of both turkey (check innermost thigh area) & stuffing (both should reach 165ºF.)
To view and print directions on how to brine a turkey,click here. .............
Vicki Van Hemelryk, of Maplewood Meats, shares some Easter meal ideas with WLUK's "Living with Amy".
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Standing Rib Roast Impress your guests with a tender and juicy beef rib roast. It's easy to prepare, but a meat thermometer is a great tool to avoid overcooking.
If possible, season your roast a day or so ahead to let the flavors penetrate into the roast. Use a basic blend of salt, pepper, onion and garlic. Or, when you order your roast, ask us to season it for you (at no extra charge).
ROASTING DIRECTIONS- 4# ROASTS
Bone-in Rib Roast: Roast a 4-pound bone-in rib roast at 350ºF for 2 to 2-1/4 hours for medium rare (internal temp should read 125ºF). Add 15 minutes for medium (internal temp 130ºF). Let roast rest 10 minutes before carving.
Boneless Rib Roast: Roast a 4-pound boneless roast at 425ºF for 1 to 1-1/4 hours for medium rare (125ºF). Add 15 minutes for medium (130ºF). Let roast rest 10 minutes before serving.
Slow Roasting Cooking Method: Preheat your oven to 450 degrees. Place the rib roast in a roasting pan and roast at this temperature for 15 minutes. Turn oven down to 250 degrees and continue roasting until temperature in center of rib reads 120 degrees (for rare), or 130 degrees (for medium). Past that, you are on your own! It will normally take 20-30 minutes per pound, but a meat thermometer will help you on the way. Take into consideration the fact that the temperature of the roast will rise five degrees when out of the oven. Let the roast rest for ten minutes before carving. Enjoy!
Pork Tenderloin 2 Whole pork tenderloins 1/2 cup chopped celery 1 onion, diced Salt & pepper to taste 1/4 cup butter or margarine 1/4 LB. Fresh mushrooms, sliced 1/2 cup water 1 chicken bouillion cube 1 Tablespoon cornstarch
DIRECTIONS: Saute onion, celery and mushrooms in 1/4 butter or margarine. Add bouillion cube and water. Brown pork tenderloins. Add salt and pepper. Pour vegetable sauce over meat. Cover and bake at 325º until internal temperature reaches 160º (about 2 hours). Let rest for 10 minutes before slicing. Vegetable mixture may be doubled, which works out best. Also, thicken this mixture with cornstarch after baking.
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Beef Tenderloin Roast Season roast to your liking. Try Grandpa’s Prime Rib Rub (a blend of salt, pepper, onion & garlic), or use your favorite marinade.Roast a 2- to 3- pound beef tenderloin roast in a 425º oven for 35 to 40 minutes (depending on the size) for medium rare. Add 15 minutes for medium. Let roast sit for 10 minutes before carving. Internal Temperature: RARE 120º • MEDIUM 130º
Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.
Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.
Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.
Place the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.
Heat the oven to 425°F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117°F. Serve immediately.
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Pork Crown Roast with fruited rice dressing A Pork Crown Roast is a favorite choice for a special occasion meal or family gathering. Its elegant presentation is sure to impress guests, while the preparation time is kept to a minimum when you have Maplewood prepare this cut for you. This roast is also extremely versatile and works well with your favorite pork seasoning combinations.
To Prepare: Preheat your oven to 325 degrees. Brush roast with 1 Tablespoon of fresh lemon juice. Sprinkle with salt & pepper. Insert meat thermometer into meatiest section of roast, being careful not to touch bone. Place roast on rack in roasting pan. Cover exposed ends of bones in foil to prevent burning. Crumble additional foil and place in center of roast to help retain shape. Roast uncovered for one hour.
Begin Basting: After one hour, begin basting roast. Use your favorite basting recipe or try our recipe: 1/2 cup Dijon mustard, 2 Tablespoons soy sauce, 2 garlic cloves-crushed, 1 teaspoon sage, 1/4 teaspoon marjoram. Continue cooking one hour- basting every 20-30 minutes with pan juices. Remove foil from center and paint inside of roast with juices.
Then add your favorite dressing or try the recipe below. Pack dressing into center of roast. Cover with foil and continue cooking until meat thermometer registers 170 degrees- about 1 to 1-1/2 hours more. Remove foil from bone tips and cover each with kumquat or paper frills.
Festive Herb and Fruit Dressing: 2 Tablespoons butter, 2 med. onions-chopped, 1 cup chopped celery, 1 cup dried bread crumbs, 2 cups cooked rice, 1/2 teaspoon marjoram, 1/2 teaspoon thyme, dash of sage, salt & pepper, 2--7 oz. cans. pineapple tidbits (drained), 1 cup fresh orange sections (cut into pieces), 1/2 cup golden raisins, 1/4 cup slivered almonds, 1/2 cup dry white wine. Melt butter in large skillet and saute celery and onion until tender. Stir in breadcrumbs, rice, majoram, thyme, sage, and salt & pepper to taste, blending well. Add remaining ingredients and stir to combine. 111
In a small bowl, combine the parsley, oil, salt and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350ºF for 3 to 3-1/2 hours or until a meat thermometer reads 160ºF. Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil. Garnish rib ends with frills. Cut between ribs to serve.
Please call to order your special cuts. For more ideas and recipes, ask at our retail counter. We're happy to serve you.
* Remember: Cooking times vary according to the size of the cut and the temperature of your oven. All cooking instructions are to be used as a guideline only. For best results, always use a meat thermometer to monitor the cooking process.
Our Family's Passion is Quality Meats! MAPLEWOOD MEATS • 4663 MILLTOWN RD, GREEN BAY, WI 54313 • 920-865-7901 www.maplewoodmeats.com • HOURS: M,T,W,F 7-5; TH 7-6; SAT 7-12
