Skip to main content

Here in Hanover

Sponsored Content

A Centerpiece for the Celebration

Nov 03, 2015 04:42AM ● Published by Family Features

(Family Features) As family gathers around the table, a fragrant, beautifully plated main dish is the focal point of any holiday meal. A richly flavored pork or beef dish that looks as good as it tastes will have guests passing their plates for more.

Whether your tastes lean toward a succulent pork crown roast seasoned to perfection, a prime rib so tender it melts in your mouth or a juicy ham drizzled with a sweet glaze, you can find premium meats to get you started at Omaha Steaks, a leading provider of premium beef and gourmet foods.

Flash-frozen to capture freshness and flavor at their peak, you can select the right cut of meat from the comfort of your home and have it delivered directly to your door. All that’s left is finding the right recipe to complement your main dish.

If preparing an elegant meal from scratch isn’t your idea of a happy holiday, look to Omaha Steaks for gourmet side dishes, appetizers and desserts, as well as complete holiday meal packages to fit any size gathering.

How to Handle Frozen Meat
Working with frozen meat from a quality supplier not only ensures top-notch quality for your holiday dinner, it adds convenience during a busy time of year. Follow this advice from the experts at Omaha Steaks to handle your frozen meats with care.

  • For meats that have been vacuum sealed in plastic wrap, store in a freezer for up to three months.
  • For best results, thaw in the refrigerator to allow for juicier, more flavorful steaks. Always leave the wrapper on while thawing. Use these approximate guidelines for thawing in a refrigerator set to 36-40 F:

    Large roast: 4 to 7 hours per pound
    Small roast: 3 to 5 hours per pound
    Steak (1-inch): 12 to 14 hours
    Whole turkey: 1 day per 4 to 5 pounds
    Poultry parts: 1 day per 1 to 2 pounds

  • For quick, safe thawing place meat in cold water while still in its wrapper.

Get inspired to create a special centerpiece for your holiday table at omahasteaks.com.

Apricot Ham Glaze

Ingredients

  • 1/2 cup brown sugar
  • 1 teaspoon corn starch
  • 1/2 teaspoon ground ginger
  • 1 cup canned apricot nectar

Preparation

  1. In small saucepan, combine brown sugar, corn starch and ginger. Stir in apricot nectar.
  2. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  3. Serving suggestion: Brush glaze over whole ham before roasting or over ham steaks while grilling.

Cranberry Orange Ham Glaze

Ingredients

  • 1 can (16 ounces) cranberry sauce
  • 1 cup brown sugar
  • 1/2 cup orange juice
  • 1/2 teaspoon cloves, ground
  • 1/4 teaspoon cinnamon, ground
  • 1/4 teaspoon all spice

Preparation

  1. Place all ingredients in small sauce pan over low heat. Simmer for 5 minutes, then serve.

Salt Encrusted Prime Rib Roast

Ingredients

Salt Crust:
  • 1 box (3 pounds) coarse kosher salt
  • 1 1/4 cups water
  • 1 Omaha Steaks Bone-In Prime Rib Roast (6 pounds)
  • 1 tablespoon vegetable oil
  • 2-3 teaspoons cracked black pepper

Preparation

  1. Heat oven to 425°F. Line shallow roasting pan with heavy-duty aluminum foil.
  2. Combine salt crust ingredients; mix well. (Mixture may appear dry; do not add additional water.) In roasting pan, pat 1 1/2 cups salt mixture into rectangular shape about 1/2 to 1 inch larger than roast.
  3. Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top to encase in salt. (Some salt mixture may fall off, exposing small areas of the roast. This will not affect cooking.)
  4. Roast in oven approximately 1 3/4 to 2 hours for medium rare or 2 1/4 to 2 1/2 hours for medium doneness. Use thermometer to verify doneness.
  5. Transfer pan with roast to cooling rack; let stand uncovered 15 minutes. Remove and discard salt crust from roast, brushing off any remaining salt. Carve and serve.

Pork Crown Roast with Garlic Herb Rub

Ingredients

  • 1/4 cup kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1/3 cup fresh garlic, peeled and finely diced
  • 1/4 cup thyme, leaves removed from stem and coarsely chopped
  • 1/4 cup rosemary, leaves removed from stem and coarsely chopped
  • 2 tablespoons sage, leaves removed from stem and coarsely chopped
  • 1/2 cup, plus 2 tablespoons olive oil
  • 2 pounds baby red potatoes, halved
  • 1 pound fresh pearl onions, peeled and halved
  • 1 Omaha Steaks Pork Crown Roast

Preparation

  1. Thaw roast completely and remove plastic packaging.
  2. Heat oven to 350 F.
  3. Prepare rub by combining salt, pepper, garlic, herbs and 1/2 cup of olive oil.
  4. Mix 2 tablespoons of rub with remaining 2 tablespoons of olive oil and toss with potatoes and onions.
  5. Liberally rub all sides of roast with remaining rub, including in between bones. Put any excess rub on top.
  6. Place roast on foil lined sheet pan and spread potatoes and onions around sides of roast. Cook on center rack of oven for approximately 2 hours and 20 minutes to 2 hours and 35 minutes for a 9-pound roast, or until internal temperature reaches 145 F in the middle.
  7. Let rest for 10-15 minutes before cutting away string and slicing between bones for 16 even portions. Serve with roasted red potatoes and pearl onions in natural au jus.

Sponsored by Omaha Steaks

Like what you're reading? Subscribe to Here in Hanover's free newsletter to catch every headline

Family Features Family Features Food
  • Plainfield Pumpkin People

    09/25/2017
    10:00AM — 05:00PM

    For the sixth year in a row The Plainfield Pumpkin People will be popping up all over Plainfield...


  • Plainfield Pumpkin People

    09/26/2017
    10:00AM — 05:00PM

    For the sixth year in a row The Plainfield Pumpkin People will be popping up all over Plainfield...


  • A Doll's House

    09/26/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


  • A Doll's House

    09/26/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


  • Plainfield Pumpkin People

    09/27/2017
    10:00AM — 05:00PM

    For the sixth year in a row The Plainfield Pumpkin People will be popping up all over Plainfield...


  • Hope and Hazard: A Comedy of Eros

    09/27/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a group exhibition curated by American artist Eric...


  • David Shrigley

    09/27/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a solo exhibition of work by British artist David ...


  • Ready. Fire! Aim.

    09/27/2017
    11:00AM — 05:00PM

    Ready. Fire! Aim. is a joint exhibition that will take place at the Hall Art Foundation in Readin...


  • A Doll's House

    09/27/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


  • A Doll's House

    09/27/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


  • Plainfield Pumpkin People

    09/28/2017
    10:00AM — 05:00PM

    For the sixth year in a row The Plainfield Pumpkin People will be popping up all over Plainfield...


  • A Doll's House

    09/28/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


  • A Doll's House

    09/28/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


  • Plainfield Pumpkin People

    09/29/2017
    10:00AM — 05:00PM

    For the sixth year in a row The Plainfield Pumpkin People will be popping up all over Plainfield...


  • A tour of our exhibitions, Hope and Hazard: A Comedy of Eros and Ready. Fire! Aim., followed by a...


  • The Royal Frog Ballet and their annual outdoor performance of The Surrealist Cabaret is back at F...


  • A Doll's House

    09/29/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


  • A Doll's House

    09/29/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


  • Plainfield Pumpkin People

    09/30/2017
    10:00AM — 05:00PM

    For the sixth year in a row The Plainfield Pumpkin People will be popping up all over Plainfield...


  • Good Neighbor Golf Outing

    09/30/2017
    10:00AM — 04:00PM

    Join us at the Hanover Country Club on Saturday September 30th at 10:00am for the Good Neighb...


  • Vermont Sheep & Wool Festival

    09/30/2017
    10:00AM — 05:00PM

    Animal Barn Sheep – Goats – Alpacas – Llamas – Rabbits. In addition to live fiber-...


  • Hope and Hazard: A Comedy of Eros

    09/30/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a group exhibition curated by American artist Eric...


  • Ready. Fire! Aim.

    09/30/2017
    11:00AM — 05:00PM

    Ready. Fire! Aim. is a joint exhibition that will take place at the Hall Art Foundation in Readin...


  • David Shrigley

    09/30/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a solo exhibition of work by British artist David ...


  • Autumn Moon Festival 2017

    09/30/2017
    04:00PM — 09:00PM

    Mark your Calendars! Autumn Moon Festival returns September 30th from 4 - 9 PM! We are hoping to ...


  • The Royal Frog Ballet and their annual outdoor performance of The Surrealist Cabaret is back at F...


  • A Doll's House

    09/30/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


  • A Doll's House

    09/30/2017
    07:30PM — 10:00PM

    A Doll’s House By Henrik Ibsen A new version by Robert Kropf Directed by Eric Bunge September...


 

 


PROUDLY BROUGHT TO YOU BY THESE COMMUNITY SPONSORS


Northcape Design Build
Hanover Inn at Dartmouth
Ultimate Bath Store

Sean's Lawn N' Garden Services
Cabinetry Concepts
New London Inn & Coach House Restaurant