From office parties to family dinners

You can easily fill your party and dinner tables at Reesor’s.  For appetizers we have artisanal cheeses and deli meats and a new line of fruit compotes from Wildly Delicious that are the perfect accompaniment to cheese and crackers.

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For office or family pot-lucks we have “Party Sized” Signature Lasagne, Spinach Lasagne, and Macaroni & Cheese.  Go traditional on Christmas eve with our classic Quebec tourtière, a blend of mildly spiced ground beef and pork.

How will you decide what you’ll serve for dessert? Seasonal caramel apple pie, mincemeat pies or tarts, sticky toffee pudding, shortbread (gluten free shortbread too), fruitcake or our amazing homemade-style squares?

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Quick-baking Meatloaf “Muffins”

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You can follow this recipe or use your own favourite meatloaf recipe and divide the meat into muffin cups instead of a loaf-pan. It’s a great way to pre-portion food for a family dinner, a pot-luck or for stashing in the freezer.

Makes 12 “muffins” or 6 larger portions. The photo is of the 12 portion size.
 
1 lb ground beef
1 egg
½ can tomato paste (2 ½ ozs.)
1 Tbsp or to taste of dried thyme, oregano or your favourite herb
½ tsp salt
¼ tsp ground black pepper or ¼ tsp hot sauce
½ cup rolled oats
½ onion, finely chopped
 
For the topping
2 Tbsp brown sugar
2 Tbsp ketchup
1 ½ tsp mustard
1 ½ tsp prepared horseradish
 
Preheat oven to 375° F.  Lightly oil or spray a muffin tin.
Lightly whisk the egg in a large bowl. Whisk in the tomato paste and seasoning.
Add the ground beef, oats and onions.
Use your hands or a spoon to blend everything together. (Use a light touch to avoid over-working the meat which can make the meatloaf tough.)
Evenly spoon the seasoned ground beef into the muffin cups. 
Whisk together the topping ingredients and spoon or brush evenly over the meat.
Bake until cooked through and glazed; about 20-30 minutes.

Adapted from Chef Michael Smith’s Fast Flavours Cookbook.

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Broccoli & Beef Skillet in Orange Ginger Sauce

Serves 4

This beef dish is good served with white or brown rice, or try it with alternates such as quinoa, noodles or a wild rice mix.  It comes together quite quickly, so get your rice cooking while you prepare the broccoli and beef.

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You will need a large heavy skillet with a tight-fitting lid.
You can also make this with boneless chicken.

  • 1 Tbsp vegetable oil
  • 1 ½ pounds of boneless sirloin steak, cut into very thin strips
  • 1-2 Tbsp cornstarch
  • 1 cup orange juice
  • ¼ cup orange marmalade (optional)
  • ¼ cup red wine vinegar
  • ¼ cup soy sauce
  • 2-4 Tbsp grated fresh ginger
  • 4 cloves garlic, thinly sliced into slivers
  • 1 bunch of broccoli, cut into small flowerets, and peeled, chopped stems

Heat the pan over medium-high heat.  When the pan is hot, pour in the oil.

Dredge the sliced beef in the cornstarch, coating each piece thoroughly and evenly, shaking off excess.  Lay the beef on a dry platter in a single layer.

Working in batches if necessary, so you don’t crowd the pan, add the meat to the pan and sear the beef, flipping and stirring it to help it brown evenly.  When cooked remove the beef and set it on a plate to rest.

Return the pan to the heat and add the orange juice, marmalade, vinegar, soy sauce, ginger, and garlic.  Bring everything to a steady simmer, stirring frequently and cook until the liquid reduces by roughly half, 4 or 5 minutes.  Return the beef to the pan with any juices.  Add the broccoli, cover tightly, and simmer until the broccoli is bright green and tender, another two or three minutes.

Spoon the rice onto plates and place the broccoli and beef over it.

This recipe is adapted from the cookbook “Chef Michael Smith’s Fast Flavours”.