Thursday, December 23, 2010

Cooking your Roasts!



 Hello Everyone!

If you are wondering about how to cook your holiday roast, and maybe you have called our office to find that we are home enjoying the company of our families...here is the knowledge you seek! Or at least our best attempt without the help of psychic capabilities.

If you have a Hazelnut En Croute Roast: First look to the box, it is very explicit in its instructions. If you have tossed the box when you thawed the roast, and are now left thinking..."what did that say?" Here is the jist:

To serve simply thaw at room temperature for 4 hours or overnight in the refrigerator. Preheat oven to 425, unwrap roast and place on a sheet pan in oven. Bake until golden brown, about 45 mins. Let cool for 10 minutes and cut into slices.

For a special presentation, roast a variety of root vegetables; potatoes, turnips, parsnips, onions, & garlic cloves for a side. Place the cut vegetables and some herb sprigs, like fresh thyme & rosemary, in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany our Hazelnut Cranberry Roast.

If you are cooking the Celebration Roast, you will find some instructions on our website here.


Wednesday, December 22, 2010

Tis the Season

We sincerely send our hearts warmest thanks to all those who support the work we do at Field Roast, and to those who seek to make the world a friendlier place for all beings. Happy Holidays and a Prosperous New Year to you and yours!


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