Hazelnut & Cranberry Roast with Apple Cranberry Sauce and Honeycrisp Salad
Serves 6-8 | Crafted with Hazelnut & Cranberry Plant-Based Roast
ABOUT THE FLAVOR ORIGIN
This special roast, stuffed with Smoked Apple Sage Sausages and roasted hazelnuts, gets a sweet note from candied ginger and cranberries. It’s wrapped up in a flaky puff pastry and baked until golden brown. It’s paired here with a quick spiced apple cranberry sauce and a salad of honey crisp apples and walnuts dressed with honey orange vinaigrette.
Apple Cranberry Sauce
¼ cup shallots, finely diced
12 oz. fresh cranberries (about 3½ cups)
1 Granny Smith apple, peeled, cored and cut into ½ “cubes
¾ cup white sugar
2 large oranges, zested and juiced (about 1 cup)
2 tsp. fresh ginger, finely grated
¼ tsp. ground cinnamon
Pinch ground clove
Honey Orange Vinaigrette
¼ cup apple cider vinegar
1 tbsp. grainy mustard
¼ cup fresh squeezed orange juice
1 tsp. orange zest
1 tbsp. honey
2 tbsp. olive oil
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
2 lb. Hazelnut & Cranberry Plant-Based Roast (thawed for 24 hours in the refrigerator)
1 large leaf lettuce, torn into bite sized pieces (about 8 cups)
2 honey crisp apples, cored and thinly sliced
3 stalkscelery, sliced ¼ “thick
½ cup walnuts
For the apple cranberry sauce, place the shallots, cranberries, diced apple, sugar, orange zest, juice, fresh ginger, cinnamon and clove in a saucepan and slowly bring to a simmer, stirring occasionally. Turn heat down to medium-low and simmer gently for 10 to 12 minutes until cranberries and apples break down and become saucy and thick. Allow to cool before serving.
To make the honey orange vinaigrette, whisk together the apple cider vinegar, grainy mustard, orange juice, zest, honey, olive oil, cinnamon, salt and pepper. Set aside.
To cook the Field Roast Hazelnut and Cranberry Plant-Based Roast heat the oven to 400°F. Remove the packaging and place roast on a parchment paper lined baking sheet. Drape roast loosely with foil. Bake on the center rack for 45 minutes. Remove foil and continue baking for 15 minutes until internal temperature is 165°F and pastry is golden brown. Let roast rest for 15 minutes before slicing with a serrated knife.
To assemble the salad, place the lettuce on a large serving platter, scatter on the apple slices, celery and walnuts. To serve, drizzle with the honey orange vinaigrette.
Platter up thick slices of the hazelnut cranberry roast and let people help themselves to the apple cranberry sauce and salad.