HOLIDAY RECIPES THAT STEAL THE SHOW

The holidays are all about gathering, celebrating, and sharing a truly memorable meal. If turkey isn’t on your menu this year — or you’re simply looking to change things up — we’ve put together a collection of elegant, butcher-approved recipes guaranteed to impress.

From classic showstoppers to elevated favourites, these dishes are designed to make your festivities unforgettable.

Beef Wellington with Mushroom–Thyme Duxelles & Prosciutto

Serves: 4–6

Ingredients

• 1 centre-cut beef tenderloin (2–2½ lb), trimmed

• Kosher salt & cracked black pepper

• 2 tbsp neutral oil

• 12 oz mixed mushrooms (cremini, shiitake), finely minced

• 2 shallots, minced

• 2 cloves garlic, minced

• 2 tbsp butter

• 2 tbsp fresh thyme leaves

• 2 tbsp Dijon mustard

• 8 slices prosciutto di Parma

• 1 sheet all-butter puff pastry

• 1 egg yolk + 1 tbsp cream

Method

1. Season beef generously. Sear in hot oil on all sides until deeply browned. Chill completely.

2. Slowly sauté mushrooms, shallots, garlic, butter, and thyme until dry and intensely fragrant. Cool.

3. Brush beef with Dijon. Lay prosciutto on plastic wrap, spread duxelles, place beef in centre, and wrap tightly. Chill 30 minutes.

4. Encase in puff pastry, seal, and brush with egg wash.

5. Bake at 425°F (220°C) for 35–40 minutes (internal temp ~125°F). Rest 10 minutes before slicing.

Maple-Dijon Glazed Ham with Citrus & Clove

Serves: 8–12

Ingredients

• 1 fully cooked ham

• ¾ cup pure maple syrup

• ¼ cup Dijon mustard

• ¼ cup brown sugar

• Zest of 1 orange

• Whole cloves

Method

1. Preheat oven to 325°F (165°C).

2. Score ham and stud intersections with cloves.

3. Warm glaze ingredients and brush generously.

4. Cover loosely with foil and bake 15 minutes per pound, basting.

5. Remove foil for final 30 minutes until glossy and caramelized.

Herb-Crusted Rack of Lamb with Dijon & Breadcrumbs

Serves: 4

Ingredients

• 2 frenched racks of lamb

• Salt & pepper

• 2 tbsp olive oil

• 1½ cups fresh breadcrumbs

• 2 tbsp rosemary & parsley, finely chopped

• 2 cloves garlic, minced

• 2 tbsp Dijon mustard

Method

1. Preheat oven to 400°F (205°C).

2. Season lamb; sear fat-side down until golden.

3. Mix breadcrumbs, herbs, garlic, and olive oil.

4. Brush lamb with Dijon; press crumb mixture onto meat.

5. Roast 18–22 minutes for medium-rare. Rest before slicing.

Slow-Roasted Duck with Warm Spices & Silky Apple Purée

Serves: 4–6

Ingredients

• 1 whole duck (5-6 people) *ASK TO CUSTOM ORDER

• Kosher salt

• Star anise, ginger, spring onion

Method

1. Preheat oven to 325°F (165°C).

2. Prick duck skin thoroughly. Season generously.

3. Stuff cavity with aromatics.

4. Roast on rack 2–2½ hours, draining fat occasionally.

5. Finish at 425°F for 15 minutes to crisp skin.

Apple Purée: Simmer peeled apples with butter, splash of cider vinegar, and pinch of sugar. Blend until silky.

Bacon-Wrapped Dates or Scallops with Goat Cheese

Serves: 6–8

Ingredients

• Thick-cut side bacon

• Medjool dates, pitted & stuffed with goat cheese

• OR dry-packed sea scallops

Method

1. Preheat oven to 400°F (205°C).

2. Wrap each date or scallop with bacon; secure with toothpick.

3. Roast on rack 20–25 minutes, turning once, until crisp.

Beef Meatballs with Cranberry-Bourbon Glaze

Serves: 8–10

Ingredients

• 1½ lb ground beef

• 1 egg

• ½ cup fresh breadcrumbs

• ¼ cup whole milk

• Salt & pepper

Glaze

• ½ cup cranberry sauce

• ½ cup BBQ sauce

• 2 tbsp bourbon

Method

1. Preheat oven to 400°F (205°C).

2. Gently mix meatball ingredients; form into 1½-inch balls.

3. Bake 15–18 minutes until just cooked.

4. Simmer glaze ingredients, add meatballs, and coat until glossy.