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Home for the Holidays

Header - Home For The Holidays

Home for the Holidays - a special time where we share a meal with friends and family. For many, it's a custom, a family tradition. A great feast is often prepared - a labor of love, borne of tradition that often includes secret family recipes. It's a lot of work, and we tip our toque to those daring to plan and do much of the cooking. We've been there; we know it can be a bit frenzied at times. So much to do, so little time; perhaps a bit of well intentioned unsolicited advice; there just aren't enough burners on the stovetop.  We can't help with the stove, but we can help you delight your guests and enhance your joy of cooking for them. How about trying Brad"s turkey and brine recipe -  virtually guaranteed to result in a moist, beautiful, and delicious bird. Check out some MTG family gravy favorites and some of our recipes for side dishes.  This year, maybe you plan to prepare a gourmet restaurant meal for the holidays featuring lamb, veal, or beef and complemented with an elegant sauce.  See what we have in store for you by visiting our pantry and exploring our Family Recipes, or buy some sauce.  From the MTG family to your family - Happy holidays.

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Picture of "Au Jus" for Beef or Veal

"Au Jus" for Beef or Veal

A simple sauce that incorporates the deep flavors of roasted pan juices and red wine to serve with your favorite roast.
Picture of Apple Cider Pan Gravy with Sage

Apple Cider Pan Gravy with Sage

Add a different twist to the gravy this year with the tart sweet flavor of apple cider, complemented by the aroma of fresh sage and a splash of apple brandy. Perfect with roast turkey and all the trimmings!
Picture of Apple-Butternut Squash Soup

Apple-Butternut Squash Soup

This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Glace de Canard Gold complemented with unsweetened applesauce. It's incredibly simple to make. If you have any left over bits of cooked duck, add them to the soup, as well.
Picture of Autumn Fruit and Pecan Stuffing

Autumn Fruit and Pecan Stuffing

This savory-sweet stuffing, studded with fresh pears, dried cranberries, dried apricots, and pecans and scented with rosemary and sage makes a delicious complement to roast pork or chicken, as well as turkey.
Picture of Brad's Citrus and Herb Brined Turkey

Brad's Citrus and Herb Brined Turkey

Brining will reward you with an incredibly, moist, tender, flavorful turkey that will bring smiles to the faces of your friends and family and make second helpings a necessity. The process is simple, really--you just soak the turkey in brine overnight, roast it the next day, and let the feast begin!
Picture of Braised Butternut Squash and Potatoes

Braised Butternut Squash and Potatoes

Tender butternut squash and fingerling potatoes are gently braised in our roasted chicken or vegetable stock, and seasoned with rosemary and a touch of Dijon mustard. Serve this delicious side dish with turkey, roast beef, lamb, or pork--or add some goat cheese or Parmesan and serve it as a vegetarian entrée.
Picture of Braised Carrots and Parsnips with Herbs

Braised Carrots and Parsnips with Herbs

Cooked in butter and our savory veggie stock with red onion, thyme, and sage, these carrots and parsnips make the perfect side dish for your holiday table or a weeknight dinner.
Picture of Braised Red Cabbage with Apples

Braised Red Cabbage with Apples

We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for any holiday bird, and you can make it ahead and reheat it.
Picture of Braised Sauerkraut with Pork

Braised Sauerkraut with Pork

This is our version of Choucroute Garnie, a classic French dish of sauerkraut ("choucroute" is French for sauerkraut) slowly braised with duck fat, onions, and spices in white wine and chicken stock. Smoked pork chops and sausages are nestled into the sauerkraut to cook. The sauerkraut's flavor mellows and absorbs the flavors of the spices, cooking liquid, and pork, and its texture turns meltingly tender. We've tossed in some apples for a little extra sweetness. For a German twist on this dish, try substituting an amber beer for the white wine. No matter how you make it, though, be sure to pass a pot of good mustard at the table.
Picture of Braised Short Ribs

Braised Short Ribs

A great meal for a gathering of friends and family, these short ribs are fun to prepare, and quite tasty. Short ribs are one of the most flavorful cuts of beef. Braise them in a little red wine and our Glace de Viande, along with vegetables, garlic, and herbs, and you'll have a feast fit for a hungry crowd.
Picture of Braised Shrimp with Pancetta

Braised Shrimp with Pancetta

Looking for a festive but simple seafood dish? You've found it: tender shrimp quickly braised with green onions and crisp cubes of savory pancetta.
Picture of Butternut Squash Gratin

Butternut Squash Gratin

One of our favorite veggies, layered with apples and leeks and topped with a delicious crust of bread crumbs, cheddar, and bacon. It might even upstage the turkey on your holiday table!
Picture of Butternut Squash Purée with Bacon

Butternut Squash Purée with Bacon

The secret ingredient in this silky smooth purée is a spoonful of our Glace de Poulet Gold, which adds a nice savory note. You could leave out the touch of maple syrup and go without the bacon crumbled on top of this addictive side dish, but why?
Picture of Caramel Pecan Squares

Caramel Pecan Squares

A tender, sweet crust topped with a rich topping of pecans enrobed in caramel--a decadent combination of flavors and textures. The secret ingredient? Our Graisse de Canard Gold rendered duck fat. We add it to the crust and the caramel topping for an extra dimension of flavor in these terrific pastries. Enjoy!
Picture of Carrot Purée

Carrot Purée

This simple purée highlights the natural sweet and savory flavor of carrots. It's a delicious side dish for fish, poultry, or meat and adds a beautiful splash of color to the plate.
Picture of Chicken and Wild Mushrooms Supreme

Chicken and Wild Mushrooms Supreme

Savor chunks of tender chicken and wild mushrooms bathed in a creamy sauce and served up in crisp puff pastry. With some fresh chives sprinkled over the top, you have a gourmet dish for an intimate dinner ready in short order.
Picture of Classic Bordelaise Sauce

Classic Bordelaise Sauce

This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.
Picture of Classic Pan Gravy for Roast Turkey

Classic Pan Gravy for Roast Turkey

Here's a tried-and-true method used by generations of cooks for silky, savory pan gravy to go with your holiday bird. The key is our superb roasted turkey stock. This method also works well for nearly any roast poultry, game, or meat--just substitute one of our other stocks for the turkey stock, and you'll have a delicious gravy every time. For a gluten-free gravy, just substitute rice flour for the wheat flour in the recipe.
Picture of Cornbread Apple Stuffing

Cornbread Apple Stuffing

Hearty cornbread stuffed with savory vegetables, sausage, and sweet apples--perfect with your Thanksgiving bird or a roast duck or chicken.
Picture of Cranberry Pecan Couscous

Cranberry Pecan Couscous

Rather than serving the same old stuffing with your holiday turkey, try this fragrant couscous with dried cranberries and toasted pecans. It takes just minutes to prepare and will surely gather raves. The secret is More Than Gourmet's Glace de Volaille Gold mixed with a touch of orange juice for a flavor that gives just a hint of the bird's taste. If there are leftovers the day after, add diced turkey and toss with a mustard vinaigrette for a savory salad.
Picture of Creamy Tomato Soup with Orzo

Creamy Tomato Soup with Orzo

This delicious twist on tomato soup is accented with roasted red peppers, basil, and light cream. Serve it in cups as an appetizer or in generous bowls with salad and bread for a comforting main course.
Picture of Curried Pumpkin Soup

Curried Pumpkin Soup

The deep golden-orange hue and rich, mellow flavor of this soup make it a fall favorite, perfect as an elegant first course, or as a main course, served with a slice of hearty French bread and green salad garnished with crisp apples.
Picture of Dried Cherry Cognac Glace

Dried Cherry Cognac Glace

A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast, or with lamb or venison.
Picture of Duck Fat Caramel Sauce

Duck Fat Caramel Sauce

There's a fantastic little restaurant in Portland, Maine called Duck Fat. They serve an amazing duck fat caramel milkshake, an exquisite combination of sweet and savory, and this sauce is inspired by that milkshake. Use it to make a caramel milkshake of your own, or drizzle it over vanilla ice cream, an apple or pear tart, or a flourless chocolate cake--or you can just eat it with a spoon straight from the container, as we might admit to doing.
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Classic French Stocks and Sauces