Romarsi’s Holiday Recipes

Here are some of our favorite holiday recipes for you to savor.  Enjoy!

Baby Russet Pesto Potatoes

 Total prep time: 5 min

Total cooking time: 1 hr

Level: easy

Makes: 6-8 servings

Ingredients

10 - 12 small Russet potatoes

8 oz. Romarsi Pesto

 Directions

Preheat oven to 375°.  Wash potatoes & place in a roasting pan.  Roast in oven for 1 hour at 375° or until tender but crisp.  Remove to a platter.  Slice potatoes in half and garnish with Romarsi pesto.

Cornish Hen With Pesto

Total prep time: 20 min

Total cooking time:  30 min

Level: Easy

Makes: 2 servings

Ingredients

2 Cornish hens

8 oz. Romarsi Pesto

1 package cooked herb stuffing mix

Directions

Preheat oven to 400°

Remove insides of hens and rinse off with cold water.  *Stir pesto into cooked stuffing and place inside cavities of the hens.  Tie the legs together securely with string.

Place hens into a roasting pan and roast at 375° for approximately 30 minutes or until tender.

*Optional:  Omit the pesto mixed into the stuffing and instead use the pesto as a topping on each piece of meat once hens are cooked.

Pesto Marinated Baked Ham

Total prep time: 8 min(+25 min marinade)

Total cooking time:  1 hr

Level: easy

Makes: 6 - 8  servings

Ingredients

1 (6-8 lb.) Virginia ham

8 oz. Romarsi Pesto

Sea salt & fresh ground pepper

Directions

Season ham with salt & pepper. Rub pesto around ham and let stand for 25 minutes.  Preheat oven to 350°.  Place in roasting pan and bake at 350° for approximately 1 hour.  Remove ham from roasting pan and let stand about 20 minutes before carving.

Lobster Con Pesto

Total prep time: 5 min

Total cooking time:  20 min

Level: easy

Makes: 2  servings

Ingredients

2 live lobsters (about 1 ½ lbs. each)

8 oz. Romarsi Pesto

Directions

Fill large kettle about 2/3 full with water.  Bring to a rapid boil and plunge each lobster in head first into boiling water.  Cover and boil about 8 minutes.  Lobsters will turn pink.  Remove with tongs.  Slit underside lengthwise and remove stomach, lungs and vein.  Set lobsters aside and keep warm.

Crack claws and remove meat from body.  Serve the lobster meat topped with pesto.

Mashed Pesto Potatoes

Total prep time: 8 min

Total cooking time: 20 min

Level: easy

Makes: 4 - 6 servings

Ingredients

5 medium Yukon Gold potatoes  (about 2 ½ lbs.)

8 oz. Romarsi Pesto

1/2 cup milk

1/4 cup unsalted butter

Directions

Wash potatoes.  Cut potatoes in half and cover with water.  Bring water to a boil and cook potatoes until tender.  Drain potatoes and return them to the pot.  Add butter and milk.  Stir pesto into the potatoes and mash together.  Serve immediately.

Roasted Turkey Dressed With Pesto

Total prep time: 10 min

Total cooking time: 3 hr 20 min

Level: easy

Makes: 8 – 10 servings

Ingredients

1 (8-10 lb.) turkey

2-3 sprigs of various herbs  (sage, parsley, thyme, rosemary)

Sea salt & fresh ground pepper

1/4 cup Canola oil

16 oz. Romarsi Pesto

2 large brown paper bags

Directions

Preheat oven to 325°.  Remove turkey organs inside turkey and discard.  Place herbs with salt & pepper inside cavity and fill with stuffing, if desired.  Spoon 2 tbs. Canola oil on outside of turkey. Place turkey inside one of the brown paper bags and coat with Canola oil (about 2 tbs.)  Place other brown paper bag on open end of other bag so that turkey is inside the middle of both bags with closed ends of bags on outside.  Coat the other brown bag as well.

Place the turkey with brown bags in a large rectangular baking pan to catch drippings and roast at 325°for 25 minutes per pound.  Do not open bags or check turkey until time is up.  No basting is necessary.  Remove bags when done and place on platter.

Once turkey is carved and plated, spoon pesto on top of each slice.

Stuffed Pesto Artichokes

Total prep time: 20 min

Total cooking time: 30 min

Level: easy

Makes: 4  servings

Ingredients

4 medium-sized artichokes

8 oz. Romarsi Pesto

3/4 tsp. pepper

2/3 cup fine bread crumbs

2 tbs. olive oil

2 cups water

Directions

Remove outside lower leaves and cut off stems from artichokes.

Mix together bread crumbs, pesto, & pepper.  Set aside.

Wash artichokes.  Spread open leaves & place mixture in between leaves and over top of artichokes.

Place artichokes upright in a 10 inch skillet containing 2 cups water.  Sprinkle artichokes with olive oil.

Cover and cook about 30 minutes or until artichoke leaves are tender.  Remove from skillet and drizzle a small amount of pesto on top.  To eat artichokes, pull out leaves one by one.

Stuffed Pesto Veal Roast

Total prep time: 12 min

Total cooking time:  1 hr

Level: easy

Makes: 4 - 6  servings

Ingredients

4 lb. boned & split veal breast

8 oz. Romarsi Pesto

Sea salt & fresh ground pepper

Directions

Preheat oven to 400°. Lightly pound the veal until flat.  Sprinkle with salt & pepper.  Spread the pesto, coating the top of the meat.

Roll up the veal and tie securely with string.  Roast for 1 hour at 350°.  Veal should be tender. Let stand 8 – 10 minutes before removing string.  Carve and plate the veal.

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