Now THIS was a meal I’ve been wanting to try for some
time. Over the holidays, I spotted this hazelnut
cranberry roast en croute, made by Field Roast, in the freezer at Whole
Foods and decided to pick it up for a special dinner treat. Originally, I’d planned to serve it for our
New Year’s Eve dinner, but our schedule became a bit loaded and so we decided
to have
pizza instead; and so the roast sat, waiting for its time in the oven –
until tonight.
I haven’t felt my best this week, so today I worked from
home in order to spare my colleagues from a cold. As a result, I had plenty of time to wait out
the 1.5-hour cooking and resting time that the roast requires. (For the record, it requires absolutely NO
hands-on work other than taking it out of the package; it just takes time to
bake!)
When LeeLee called to say he was getting close to the house,
I put on a can of peas and heated up some Uncle Ben’s Ready Rice that had made
its way to the very back of the cabinet (I didn’t have quite enough regular
white rice to make a full pot). By the
time he walked in the door, all that was left to do was allow the roast to rest
for 5 to 10 minutes (the package says 10 minutes, but we couldn’t wait!), and
then we sliced it open.
The filling is fantastic!
The meaty portion is very similar to many of Field Roast’s other
offerings – which is to say, it’s spicy and flavorful and great – and the
cranberry stuffing in the middle gives a nice sweet surprise to every
bite. And the puff pastry that encases
the roast – yum! I used my Cook’s
Privilege to score an end piece just to enjoy as much pastry as I could, and I’m
not a bit sorry for it.
When our pantry cleanout is finished and the restocking
begins, we’ll definitely add another of these hazelnut cranberry roasts to the
freezer! You needn’t have a holiday in
order to have a festive dinner.
Sometimes, a regular old Thursday will do just fine.
:)
No comments:
Post a Comment