Christmas Dinner with Farmer John
Schyler and I are spending Christmas apart this year (I will be with family in Eastern Washington and he will be with his family in Seattle) so we had a special, early Christmas dinner. With the help of Farmer John, I made a honey roasted pork dish with their pork shoulder and maple roasted Brussel sprouts with bacon using their classic bacon slices. I served these plates with delicious herbed Yukon gold potatoes. Keep reading for these delicious recipes!
I wanted to make our table special so I gathered greenery from a pine tree, pine cones, and red holly from a bush in my back yard to place in the center of my table for natural and simplistic decor.
I also used the pine branches and red berry stems to make these mini Christmas wreaths. You can find out how to make them in this post. I bought two small bowls at the dollar store, filled them halfway with water, and placed berry and pine stems inside. A single floating candle was the perfect finishing touch to these pretty centerpieces!
Maple Roasted Brussel Sprouts & Bacon
Makes 4 servings.
-1 1/2 lbs brussel sprouts
-6 pieces of bacon
-1/4 extra virgin oil
-3 tablespoons maple syrup
-1/2 tsp salt
-1/4 tsp black pepper
-Preheat oven to 400 degrees.
-Line a baking sheet or pan with tin foil. Place the 6 pieces of bacon on the pan. Cook for 20 min rotating the pan halfway through.
-While the bacon is cooking, remove outer layer of brussel sprouts, trim off ends, and halve brussel sprouts.
-Place brussel sprouts in a single layer on a baking pan or baking dish. Line with tinfoil if desired. Drizzle with olive oil and maple syrup. Season with salt and black pepper. Toss to coat evenly.
-Place the brussel sprouts in the oven and roast for 45 min. While the brussel sprouts are cooking, chop the bacon into fine pieces.
-After the brussel sprouts have finished cooking, toss the bacon in until mixed.
-Serve while fresh.
Honey Roasted Pork
-1 cup soy sauce
-1/4 cup granulated sugar
-1/4 cup chopped scallions
-6 cloves garlic chopped
-2 to 3 pounds pork shoulder
-2 tbsp olive oil
-1 cup brown sugar
-1/2 cup honey
-salt and pepper to taste
-Combine the soy sauce, sugar, garlic, and scallions. Add pork in and toss to coat evenly. Let the pork marinate for about an hour.
-Preheat the oven to 275 degrees.
-Place the marinated pork on a baking pan and bake for 1 to 1 1/2 hours.
-Turn up the heat to 500 degrees.
-Combine the brown sugar, honey, and remaining soy sauce in a small bowl. Stir until smooth.
-Spread the honey glaze over the top of the pork. Bake for another 15-20 minutes until the sugar is caramelized.
-Slice the pork into small slices and serve with side dishes.
A special thank you to Tinlid Hat Company for collaborating with me on this post.