| Wood-fired Porchetta, freshly baked Parker House Rolls, and Smoked Chocolate Pecan Pie. | | View Online | Forward to a Friend | | The Holiday Recipes Issue |  |  | A beautifully prepared roast really is my favorite kind of centerpiece for a festive holiday table. Because of this, it has become a bit of a tradition to create a new holiday roast for our December newsletter each year. I think we have raised the bar this year with a decadent wood-fired porchetta with blueberries, juniper berries and hazelnuts. If you want to check out my past favorites, I particularly like our mint pesto rolled leg of lamb, standing rib roast, and rotisserie pork with espresso garlic rub. For sides, I suggest either grilled broccoli or asparagus.
Finally, we have a special treat in this issue. We’re all cooking enthusiasts here at Kalamazoo, and one of our most talented is Polly Ho. Many of our clients are curious about baking bread in the pizza oven, so I’ve asked Polly to share her method for baking parker house rolls. And for dessert, you simply have to try her smoked chocolate pecan pie recipe!
All of us at Kalamazoo wish you and yours a happy and safe holiday season.
Cheers,
Russ Faulk
 | |  | Wood-Fired Porchetta with Blueberries and Hazelnuts
Ultra-crispy browned skin is the hallmark of a good porchetta, and the most flavorful way to achieve this is with a wood fire in a Kalamazoo Hybrid Fire Grill. Luscious pork belly is wrapped around pork loin with an inspired filling of blueberries, juniper berries, hazelnuts, thyme and pancetta. The combination is a match made in heaven.
| |  | Freshly Baked Parker House Rolls
Warm, freshly baked bread rolls are the perfect accompaniment to pretty much every holiday meal. This recipe is fairly simple to make, and creates plenty of wonderfully flaky, buttery rolls. One of the things we love about the Artisan Fire Pizza Oven is its versatility. It is optimized for baking incredible pizzas, but it can also be used for baking bread, and roasting meat, seafood and veggies. We have adapted this recipe specifically for baking in the Artisan Fire Pizza Oven.
| |  | Smoked Chocolate Pecan Pie
The Kalamazoo Hybrid Fire Grill was designed with a deep firebox, to allow heat to evenly circulate throughout the entire grill. It is this even heat that makes the Hybrid Fire Grill perfect for roasting and baking – cooking techniques that are not possible on most other grills. This month we have taken advantage of the incredible flavors that can only be created with a live fire. We used Pecan Wood Smoker Pellets to infuse this glorious grill-roasted pie with a subtle smoky, nutty flavor. If you’re looking for a show-stopping holiday dessert that your guests are sure to love, our smoked chocolate pecan pie is a must-try.
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| Kalamazoo Outdoor Gourmet
810 West Washington Blvd, Chicago, IL 60607 | 1.800.868.1699
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