Happy Thanksgiving! on CBC's Weekend Morning Show!

 Tomorrow I will be presenting these recipes on CBC's Weekend Morning Show with host Terry MacLeod.  I am so thankful for such an abundance of beautiful products here in Manitoba!  These dishes can all be prepared in advance, to make your Thanksgiving feast a celebration for all.  

I prepared Eye of Round Beef, because it is versatile and as an option from Turkey.  For other Turkey ideas, please look in my blog.

2 cups cooked wild rice (Black Duck Lake Wild Rice at St. Norbert’s Farmer’s Market)*
4 large eggs (I used Nature’s Farm eggs)
Salt and pepper, to taste
1 cup flour (optional to use wild rice flour or potato flour, for gluten-free alternatives)
½ tsp ground nutmeg
Optional spices:  Cajun, Turkish, Moroccan, Italian blends
Olive oil
In a large bowl, combine all ingredients and mix well.  In a hot skillet, heat oil and form pancakes.  Cook until crisp and brown on each side.  Enjoy as a side dish with cranberry sauce or relish, chutneys, etc.
*I boiled the wild rice in a pot of water for 40 minutes, then drained the water.

2. Walnut fig orange stuffed Eye of Round roast
Optional marinade:  ½ cup red wine, rub with Ras el Hanout, salt, to taste, drizzle olive oil, 1-2 cloves garlic, crushed
Filling:  ½ cup walnuts, chopped , zest of one orange, juice of one orange, ½ cup chopped dried figs (or other dried fruit), 1 egg, salt and pepper, ½ cup chopped parsley
Dijon Mustard, to coat roast
Cut open an eye of round roast to lay flat.  Marinate overnight, if desired.  Remove from marinade and reserve liquid.  Lightly coat both sides of roast with Dijon Mustard and place filling inside, roll and tie roast.  Preheat oven to 350F.  In a large pan, sear roast to brown all over and place in baking dish.  Bake with liquid over chopped onions and carrots for 20 minutes a pound for rare meat.
Let meat rest before cutting.  Enjoy hot or cold.  Prepare a sauce with drippings by pureeing and cooking, adding a bit of butter and red wine.

Chef's Notes:  You can also cook the roast in a slow cooker for fall apart tenderness.  If cooking rare, slice thinly after resting the meat.


½ -3/4 cup Solberry Puree (Available at Co-op stores and Vita Health)
1/2 cup butter (I used Notre Dame butter)
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)

Mix sugar, eggs and Solberry in a bowl
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup sugar, 3 beaten eggs, the grated lemon zest and the Solberry.
Stir until thickened.
Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge), or cool in a container until needed.

Enjoy in tarts, as a spread, with meringue, over pavlova, etc.