Last night marked the first of a number of Christmas festivities at Loyola House. The Catholic Teacher’s Association celebrated their annual “Merry Advent Mass”. As much as the usual peace and silence of this place is a blessing and a balm to the soul … it is occasionally nice to have a house full of laughter and hugs!
We hope to duplicate the experience on Sunday (Dec. 6 from 2 pm – 5 pm) with the Jesuit Community of Guelph’s annual Open House. It would be nice to see you all here!
In choosing a recipe for this post, I was looking for something a little fancier – suitable for a party. This is a recipe I developed in honour of a friend of mine …
Morel’s Elk Loaf
Sauté briefly, then cook low and slow until translucent …
3 c finely diced onion
2 c finely diced celery
2 T minced garlic
1 T rubbed thyme
2 T coconut oil
Cool, then add …
5 lb ground elk
3 c steel cut rolled oats
¼ c chiffonade of fresh basil
¼ c chopped parsley
2 T minced fresh rosemary
2 c crumbled sheep’s feta
1 c diced gran padano parmesan
2 t each of pepper, salt, chipotle sauce
2 T each of Bragg’s, maple syrup
¼ c lemon juice
Mix well with hands, shape into loaves and bake to 170° F.
Let rest 10 minutes before slicing. I glazed it with Rootham’s Fire-roasted Catsup.
If you can’t get ground elk, this would work well with ground beef as well … local and humanely raised – of course!
Enjoy the season … remember to take care of yourself … and each other. ❤