A gift of good food is always appreciated

Reesor’s Market & Bakery provides solutions to many of the people on your Christmas and holiday gift list. Whether you are in need of family, friend, employee or client gifts, we are here to help.

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Week-end Breakfast Box, $75

We have seven gift boxes ranging in price from $30 to $100 or create your own custom gift box including your favourite Reesor’s baking, coffee, maple syrup or anything else in the store.  We offer 10% off when you purchase 10 or more gift boxes. We can ship your gift boxes anywhere in the GTA.

Consider giving our lovely gift certificates so your family and friends can pick out their favourite soups, casseroles, fresh produce, cheese, meat or flowers at their leisure.

Do you have vegetarians or people who are avoiding gluten on your gift list? We have a wide range of vegetarian and GF foods too.

Come in to see us at 5758 Main St., Stouffville or phone 905-642-2270 to place your order. You can see more gift boxes at: www.reesors.ca/gift-boxes/

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Garlic Lover’s Delight, $65

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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Maple-glazed Pork Tenderloin

Maple Glazed Pork Tenderloin

Jay’s sister Karla recently prepared this recipe along with roasted broccoli in a warm lemon, butter, olive oil and garlic sauce; mashed sweet potatoes and a sorbet for dessert.  The leftover pork is great in sandwiches.

This dish is adapted from a recipe by the wonderful test kitchens of the publishers of Cook’s Illustrated.

SERVES 6

INGREDIENTS

3/4 
cup maple syrup
1/4 
cup molasses, light or mild
1/8 
teaspoon ground cinnamon
pinch ground cloves
pinch cayenne pepper
1/4 
cup cornstarch
2 
tablespoons sugar
1 
tablespoon salt
2 
teaspoons ground black pepper
2 
pork tenderloins (1 1/4 to 1 1/2 pounds each) (see Note)
2 
tablespoons vegetable oil
1 
tablespoon whole-grain mustard

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir ½ cup maple syrup, molasses, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
  2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
  3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.
  4. While tenderloins rest, stir remaining ¼ cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra mustard glaze at table.

NOTE: If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.

According to Cook’s Illustrated why this recipe works: 

To devise a pork tenderloin recipe with perfectly cooked meat, we settled on a stovetop-to-oven method that gave us a good crust and a succulent and tender interior. For a balanced and substantial maple glaze that would adhere to the meat, we mixed the syrup with molasses and mustard, primed the tenderloin with cornstarch so the glaze would bond to it, and applied a second coat of the glaze when the meat was nearly done.

Beautiful pork for a beautiful meal

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Chester who makes our delicious smoked pork tenderloin makes a delivery to Ursula one of Reesor’s Market & Bakery deli staff.

If you like smoked pork, bacon, sausages and hams you are in good company with Chester the butcher who is passionate about making a delicious array of smokehouse and deli meats for Reesor’s Market & Bakery.  Chester works at Jo-John Meat Ltd. a small Ontario-inspected meat plant in west Toronto that processes only pork using traditional European recipes for curing, smoking, baking and cooking meats.  Jo-John Meats contain no carrageenan, no flour, and no dairy.

Chester has been interested in butchery ever since he was a boy in Poland visiting his grandfather’s small farm and watching the meat processing done there.  He went to butcher school in Poland and has been making delectable pork products since 1969.   The Jo-John facility has two natural smokehouses using woods such as apple or cherry for a natural smoked taste and they are using traditional spice blends for the various cuts of meat and sausages.

For curing meats they use an industry standard commercial curing mixture providing the correct blend for preserving the meat and prevention of spoilage.  There are no other preservatives or additives in their meats.

Be sure to try their very lean, double smoked bacon or the smoked tenderloin.  The Leek and Pork Meatloaf is wonderful in sandwiches.  If you are in a rush and want a hot meatloaf meal ask the deli clerk for a “steak cut” that you can heat gently at home while you make your own potatoes and veggies.

And what is Chester’s family having for Christmas dinner? A whole, baked, bone-in ham of course.

Brooker’s Natural Meats

Tom Brooks the owner of Brooker’s Natural Meats in Schomberg, Ontario has established a unique way to bring Ontario meats to a few select stores.

Tom comes from a grocery store owner background and in 2009 began to envision a healthier way to eat than what has been available in the mainstream grocery stores. That vision helps him continue his labour of love providing Ontario meat to people who are becoming increasingly interested in their food sources.

Along with a team of farmers in Harriston, Ontario, Tom established a breeding program for cattle, pigs and chickens and hires these farmers to raise them on grass pastures and free-run chicken pens. The animals are raised as naturally and as stress free as possible and are shipped to nearby, provincially inspected facilities to make sausages and cuts of meat to Brooker’s recipes. Tom’s philosophy about meats is, “If it doesn’t need to be added—then don’t add it.”

At Reesor’s Market & Bakery in Stouffville we offer a range of Brooker’s Natural Meats including chicken sausage and chicken burgers, pork sausages, and beef hotdogs. All of our Brooker’s meats are gluten-free.

We are loving their chicken sausage on the BBQ and loving the short ingredient list: chicken, water, salt, raw sugar, parsley, chives, leeks, garlic. You can also try their Mild or Hot Italian, Honey Garlic, Spinach Feta, and Oktoberfest pork sausages or the nitrate-free pea-meal or sliced bacon.

Brooker’s chicken products are made from chickens raised using no hormones, no antibiotics, no pesticides and fed on a diet that is 100% organic. All are raised in a large, ethical, well-ventilated environment with free access to the outside.

The pork products are made from pigs that are allowed to forage and root through the grass for everything they need to be raised naturally. Their pasture diet is supplemented with a 100% GMO-free organic grain feed.

Even the Brooker’s beef hotdogs are gluten-free and nitrate-free and made from cattle that have a diet of 100% grass in the summer and grass silage during the winter months.

Brooker’s individually seals and flash-freezes their meats and you can store them in your freezer for up to six months to a year with no danger of freezer burn. Look for Brooker’s Natural Meats in our white freezers.

www.brookersmeat.com

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