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!

Five years of Autumn with Field Roast

This is my fifth Halloween working for Field Roast. My fifth fall and my fifth holiday season. I love that if you take a moment to make note of all the cycles in the seasons, it gives you something to appreciate about where you are now...and where you have been. Field Roast definitely has much to be grateful for. This year we boast 35 employees, all of which we can still squeeze into the common room for a feast once a month to celebrate our work together making food for all of you.

Perhaps many of you have known of Field Roast longer than I have, that you are part of the lucky few that ate a Celebration Roast in 2005 or before for Thanksgiving. They were hard to find those days! I remember the slew of calls in 2006 that began about now and ended in January, those asking desperately "WHERE can I find a Celebrity Roast!!" Of course now I hardly ever hear someone call our Stuffed Celebration Roast by its infamous misnomer, though many still insist it is THE Field Roast. "It's all Field Roast" I answer with a grin.

This year, there is a new beautiful box for the 2 pound Celebration Roast, only slightly different from last years inaugural box design, and it can be found in the freezer set. Not to be forgotten is our 1 pound roast, that is just perfect for a couple or trio of folks that get together for a meal. Next up? A blog telling the story of our newest retail stuffed delicacy...stay tuned.

Recipe: Marinated Celebration Roast

On our Field Roast formal website, there in the recipe section, there is a method for cooking the Celebration Roast that I always use. Marinated Celebration Roast! It keeps the roast moist, warms it through in just minutes and is really tasty! I made it the other day and thought to share it through photos. The process is very simple.

First slice a medium onion, and drizzle it with olive oil. Roast it in the oven for about 15 minutes, until it gets a bit crispy on the edges and sizzly!

Next, slice the Celebration Roast into 1/2 inch slices and intersperse the onions between the slices. Drizzle with more olive oil and a bit of balsamic vinegar! Place back in the 425 degree oven for about 15 more minutes.

Cooking your holiday roasts!!

If you brought one of our special Stuffed Hazelnut Cranberry En Croute Roasts from Whole Foods, here are some simple cooking instructions to make it the perfect centerpiece for your feast!!!

This special holiday item has a rich outer layer of hazelnut infused grain meat, evocatively seasoned with sage and rosemary and stuffed with a sausage-style stuffing made from grains, cranberries, apples and crystallized ginger.

To serve, simply thaw for 4 hours, pre-heat oven to 425 degrees, unwrap, place roast on a sheet pan and heat in oven until golden brown (approx 30-40 mins). Let cool for 10 mins and cut into 1" slices.

***CELEBRATION ROAST***
If you bought our famous celebration roast, here is a simple recipe which we think brings out the fantastic flavors!

MARINATED CELEBRATION ROAST WITH ROASTED ONIONS

Ingredients:
1/2 inch slices of Celebration Roast
1 onion peeled and sliced into 1/4 in rounds
Extra virgin olive oil
Salt
Black Pepper
Balsamic Vinegar
Chopped parsley

Directions:
Toss peeled onion in some of the olive oil, slightly salt and place on sheet pan. Roast onion in 350 degrees oven until brown or slightly blackened. Place sliced celebration roast on a platter, interspersed with the roasted onion. Dress with olive oil and balsamic vinegar. Sprinkle with black pepper, garnish with chopped parsley.


HAPPY HOLIDAYS!