JPdL’s Holiday Recipes : Marrow Bones, Empanadas & Nanaimo Bars !
Grilled Marrow Bones with Rosemary-Lemon Bruschetta – Luscious and oh so good, English style!
Recipe presented by : Peggy Nieghorn – Director, Business Development, Intertask
Director of business development at Intertask Conferences for the past 5 years, Peggy works with current and prospective clients to align their needs with Intertask services, and acts as a client advocate to ensure those needs are met.
☃️ Take time to reflect on what makes the holiday season special – and breathe! ☃️
As a kid, my Christmas dinner was prime rib. My Mom, who grew up in England, always made Yorkshire pudding and loved bone marrow on the side. I don’t wait for Christmas (or the prime rib and Yorkshire pud 😊) to enjoy this updated version – but it always makes me think of the holidays.
Preparation/Cooking time: overnight refrigeration + 40 min
- ¼ cup rosemary leaves (+ 2 rosemary sprigs)
- ¼ cup extra-virgin olive oil (+ more for brushing)
- 20 2-inch centre-cut beef or veal marrow bones
- Salt and freshly ground pepper
- 10 thick slices country bread
- 1 small lemon (halved)
- In a mortar, gently pound the rosemary leaves with the olive oil to flavor the oil. Transfer the oil to a large bowl.
- Add the marrow bones and toss to coat. Season the bones with salt and pepper, cover with plastic wrap and refrigerate overnight.
- Light a grill. When the coals are hot, rake them to one side.
- Wrap the marrow bones in foil in packets of two and arrange them on the grill opposite the coals.
- Cover and grill for about 20 minutes, until the marrow is warmed throughout and starting to sizzle.
- Carefully remove the bones from the foil and arrange them on a platter.
- Brush the bread slices on both sides with olive oil and grill, turning once, until toasted, about 3 minutes.
- Rub the grilled bread with the rosemary sprigs and the cut halves of the lemon.
- Arrange the bread around the marrow bones and serve. Makes 10 appetizers.
Colombian Empanadas – Aromatic and crispy, they disappear fast!
Recipe presented by : Patrick Jochems – Director of Operations & Business Development, JPdL Tremblant & Esports
I joined JPdL in 2017 as Director of business development in Tremblant. Using my creativity and experience, I wanted to further develop and nourish my relationships within the business community and solidify JPdL’s position in the region. Committed to excellence and going beyond, I am proud to have initiated the addition of Esports to JPdL’s service repertoire.
☃️ Peace to everyone! ☃️
They’re a popular snack in Colombia and in our family. They can be made with pork and beef, but in my family we always make them with ground meat. They’re a little high in cholesterol but hey … it’s the holidays 😊.
Preparation/Cooking time: approx. 2 hours
- 2 cups peeled and diced white potatoes
- 1 chicken or vegetable bouillon tablet
- 1 tbsp olive oil
- ¼ cup chopped white onions
- 1 cup chopped tomato
- ½ tsp salt
- ¼ cup chopped green onions
- 1 chopped garlic clove
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped red bell pepper
- ¼ tsp black pepper
- ½ pound ground beef
- Place the masarepa in a large bowl.
- Add the sazon Goya and salt and stir to mix well.
- Add the water and oil and mix to form dough.
- Work the dough into a ball for 2 minutes or until smooth.
- Cover with plastic and set aside for 20 minutes.
- Cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
- Heat olive oil in skillet.
- Add the onion and cook over medium-low heat stirring frequently, for 5 minutes.
- Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
- Add the ground beef. Cook, breaking up the meat with a wooden spoon, for 10-15 minutes or until the mixture is fairly dry.
- Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
Form the empanada:
- Break the dough into sections, about 1 ½ tablespoons each one and form each one into a ball by rolling between the palms of your hands.
- Then roll each out very thinly to form a circle (like a mini pizza), and place 1 tablespoon of the filling in the center of each.
- Then fold the dough over to enclose the filling, forming a half circle and seal the edges by pressing firmly on them.
- Fill a large pot with vegetable oil and heat over medium heat to 360°F.
- Place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
- Serve them with lime wedges and salsa on the side as an entrée. Makes about 20 empanadas.
Nanaimo Bars – Go ahead, spoil yourself!
Recipe presented by : John Kotchan – Registration and Scientific Program Manager, International
In 1988, John joined a small, dynamic team coordinating events in Montréal. The part-time job to help with office work morphed quickly into a full-time professional position as meeting planner, working in registrations, publications, marketing/sales and programs. John currently specializes in the coordination of scientific programs, with a tender eye on meeting publications.
☃️ Peace, love and highest good to all as we embark on a new era of peace and prosperity! ☃️
Named for the city on Vancouver Island in British Columbia, these layered, no-bake squares were always a Christmas favourite in our house. Each layer is easy to prepare – the little bit of extra work comes from construction and chilling!
Preparation time: approx. 1 hour
This recipe is gluten free. Other options are shown.
- ⅓ cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup granulated sugar
- 2 cups almond (or hazelnut) flour*
- 1 cup unsweetened desiccated coconut
- ½ cup chopped walnuts
- ¼ cup butter, softened
- 3 tbsp milk
- 1-2 tbsp custard powder (optional)
- 2 cups sifted confectioner’s (icing) sugar
- 1 tbsp butter
- 3-4 oz unsweetened chocolate, cut into pieces**
*Non gluten-free option: 1¾ cups of crushed graham wafers
**Some prefer semi-sweet! I like the slightly bitter unsweetened to offset the layers underneath J.
- In a large bowl, blend together melted butter, egg and vanilla.
- Add cocoa, sugar, almond flour, coconut and walnuts. Stir until combined.
- Spread evenly in a lightly greased 9-inch square pan. Chill completely.
- In a separate bowl, using an electric mixer, cream butter.
- Slowly add milk, custard powder (if using) and confectioner’s sugar.
- Mix until combined. Spread over base and chill.
- In a small bowl, microwave butter and chocolate on Medium for 1-2 minutes.
- Stir until completely melted and spread over chilled filling.
TIP: A rubber spatula dipped in warm water can help even the spread. Work fast, as the chocolate will solidify quickly!
OPTION: Chocolate can alternatively be drizzled over the filling in lines – make your own pattern!