This past weekend we had our Handmade Ornament Workshop and it was so much fun. The participants each made 3 different types of ornaments: Santa (or Mrs. Clause), Rudolf and a Snowman. Here are some photographs from our workshop!
Last night in our 1 hour/1 dinner class we made stuffed turkey breast, in honour of our American friends! This recipe is relatively simple and takes a lot less time than roasting an entire turkey. This recipe would adequately feed 4 people, so if you made two turkey breasts you could feed up to 8 people!
Hazelnut Mushroom Turkey Breast
1 single, boneless turkey breast
1 tbsp olive oil
½ tsp of salt and of pepper
1 cup chicken stock
1 pkg dried mushrooms (we used oyster mushrooms in our recipe but you could use shiitake, porcini or lobster)
1/3 cup of hazelnuts
1 ½ cups of fresh bread crumbs
1 tbsp of olive oil
¼ cup of butter
1 cup of finely chopped white parts of leeks or onions
1 clove of garlic, minced
½ tsp each of dried thyme, salt and pepper
1 tbsp of chicken stock
2 tbsp of chopped fresh parsley
1. Stuffing: Soak mushrooms in 1 cup of boiling water for 15 minutes. Remove and discard stems, coarsely chop mushrooms.
2. On baking sheet, toast hazelnuts in 350 oven until skins crack (approximately 8 minutes). Transfer to tea towel; rub briskly to remove as much of the skins as possible, coarsely chop.
3. In skillet, toast bread crumbs over medium-high heat until golden, about 3 minutes. Add oil, fry until crispy, about 1 minute. Transfer to bowl.
4. In skillet, melt butter over medium-high heat, fry leeks, garlic, mushrooms, thyme, salt and pepper, stirring occasionally, until vegetables are softened, about 6 minutes.
5. Stir in chicken stock; cook, stirring until no liquid remains. Add the bread crumbs along with hazelnuts and parsley; toss to combine.
6. With a sharp knife held horizontally at thick long side of turkey, cut in half to 1 inch of opposite side, open like a book. Cover with waxed paper pound to ½ inch in thickness. Spread with stuffing, leaving 1 inch border on all sides. Starting at skinless side, roll up. Tie securely with string at 2 inch intervals.
7. Combine oil, salt and pepper in a small bowl; using a pastry brush, brush over turkey. Place on rack in roasting pan; pour in 1 cup of water.
8. Roast in 375•F oven, basting occasionally and adding ½ cup water halfway through, until no longer pink inside and meat thermometer inserted in centre registers 185•F
9. Transfer turkey to cutting board and tent with foil; let stand for 15 minutes before slicing.
Looking for a fun Holiday Craft to do? We made these cute stockings from burlap and wool. It’s a very easy craft you can do at home. You could hand stitch them however, we would recommend using a sewing machine as the burlap is hard to sew by hand. We cut out two boot patterns out of the burlap and then sewed them together using the sewing machine. We glued on the wool to the top of the stocking using hot glue. For ours, we left them blank however, we gave the stockings to our Expressive Art class and they used fabric markers and paints to decorate them. It’s a great craft you can do with your kids and the sky is the limit in terms of what you can use to decorate your stockings!
Today was our Art Express Day and we had such fun! The children were here from 9am – 4pm, they brought a packed (nut-free) lunch and we served some yummy snacks. We started the morning off with outdoor free play, then we baked delicious chocolate cupcakes, followed by making 3D Plastercine scenes in wooden boxes. Then we had lunch and went back outside for a fun scavenger hunt. After lunch, we worked on another fun craft project and then we made pizza faces for snack time. After our snack we iced our cupcakes and made fondant decorations. We did another scavenger hunt, except this time we were inside. We ended the day off with some dancing in the Seasons Studio. It was a fun-filled day with lots of activities and all the kids had such a fabulous time.
We have been busy decorating and getting ready for the holidays. The weather may not be making it feel like the holiday season but, our decorations are definitely helping to bring out the festiveness in us. We’re excited about our upcoming “handmade ornaments” and “gingerbread” workshops. Register today at email@example.com
This past Sunday we had an “adult” wreath making workshop and it was lovely! We made wreaths from pine, spruce and cedar and then added pinecones and cranberries for decorations. We also made mulling sachets, which is pretty much a tea bag filled with whole all-spice and cloves as well as dried orange, lemon and ginger. We made mulled cider and ate sugar cookies. The only thing missing from our perfect festive afternoon was snow!