Recipes developed in-house by Chef Kai Salimaki
Easter is no doubt one of our favourite holidays. Well yes, because it's finally beginning to look a lot like spring but more importantly, we are so egg-cited to plan and cook our Easter dinner! It's always full of lovely traditions and fun possibilities.
For us, the holidays always include a Bear and the Flower pasture-raised ham. Preparing a perfectly baked and glazed ham that's juicy on the inside and golden on the outside is easier than you might think.
We built a recipe customized specifically for the ham you order at CultivatR along with a few side dishes and an outstanding glaze to guarantee a mouthwatering dinner and compliments from your family!
1. Honey Bourbon Glazed Ham
Serving: 4-6 people | Cook Time: 3-3.5hrs
- One bone-in whole or spiral-cut smoked ham, at room temperature
- 1/2 cup brown sugar
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 2 star anise pods
- 1 bay leaves
- 1 cinnamon sticks
- 2 garlic cloves
- ½ -inch piece of fresh ginger, thinly sliced
- 1 dried red chile
- 1 teaspoon finely grated orange zest
- 1 cups bourbon
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon MOB Wild Raw Honey
- Preheat the oven to 325°. Place the ham in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the ham for about 2 hours and 45 minutes, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 120°.
- In a medium saucepan, combine the brown sugar with 2 tablespoons of water and cook over moderately high heat, swirling the pan occasionally, until a lightly golden caramel forms, 8 to 10 minutes. Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chile and orange zest; let sit for about 20 seconds, until fragrant. Carefully add the bourbon, soy sauce and honey. Return the glaze to a simmer and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
- Remove the foil and brush the ham with the glaze. Roast for 30 minutes longer, glazing every 10 minutes, until the top is lightly caramelized. Transfer the ham to a platter and let rest for 15 minutes. Skim the fat from the pan juices and transfer them to a bowl. Serve the ham with the pan juices.
2. Cheesy Scalloped Potatoes
Servings: 4 people | Cook Time: 1 hour
- 3-5 large Agria potatoes peeled
- 1 cup Organic Heavy Cream
- 1 cup Organic 2% Milk
- 1 cup grated Parmesan cheese
- 2 cloves minced fresh garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon black pepper
- 1 cup shredded Mild Cheddar Cheese
- Preheat your oven to 350 degrees F. Lightly grease a 9x9 or 2-quart baking dish.
- Use a mandolin slicer, sharp knife, or food processor to thinly slice your potatoes. Transfer all of the slices into a large mixing bowl.
- Pour heavy cream and milk over the potatoes and sprinkle with parmesan cheese. Add in garlic, salt, nutmeg (if you chose to use it) and pepper. Toss together until cheese and seasonings are evenly dispersed.
- Spread out into the prepared baking dish. Sprinkle cheddar cheese on top.
- Bake in the preheated oven for about 1 hour, until potatoes are tender. Serve hot.
- If the potatoes are cooked but you aren’t seeing the nicely browned top, put the dish under Broil for 1-2min until desired colour is achieved. Watch closely!
Local Organic Agria Potatoes | 1lb
Artisan Cheddar Cheese | Various Flavours
3. Herb and Olive Oil Roasted Spaghetti Squash
Servings: 4 people | Cook Time: 45 minutes
- 1 large Spaghetti Squash
- 2-3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Citrus Herb Rub
- 1-2 Sprigs fresh thyme
- ½ bunch Italian flat leaf parsley
- Juice of half a lemon
- ½ tablespoon Garlic Crunch or Chili Garlic Crunch (Garnish)
- Preheat the oven to 400 degrees F.
- Chop the tip and the tail off of the spaghetti squash, cut it in half lengthwise, and scoop the seeds out of each half.
- Rub about a tablespoon of olive oil over the flesh of each half. Liberally season with salt and pepper and a half tablespoon of the Citrus Herb Rub per half.
- Place the squash cut-side down on a baking sheet lined with parchment or foil.
- Roast the squash for approximately 45 minutes or until the flesh is tender.
- When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like strands.
- Rough chop the Italian parsley and fresh thyme (pick thyme leaves off the stem first!), toss the Spaghetti Squash with the fresh chopped herbs and a fresh squeeze of lemon juice.
- Adjust the seasoning if needed and finish with a drizzle of Extra Virgin Olive Oil.
- To garnish add sprinkle a half tablespoon of Garlic Crunch on top of the squash or kick it up with a little Chili Garlic Crunch!