HOLIDAY OFFERINGS
SEASON'S GREETINGS FROM FEATHERBLADE!
As we step into our fourth holiday season, I’m delighted to share this year’s Featherblade Holiday offerings with you. The team and I have gathered some exciting new content to make your holiday meals even more special—from creative ways to use leftovers, to fresh techniques for cooking a rib of beef, and even tips on crafting the perfect charcuterie board.
We know the holiday season can get a little chaotic. You might find yourself scrambling for last-minute gifts, wrestling with what feels like 20,000 holiday lights, or wondering how on earth you’ll fit 15 dishes into one oven. But hey, that’s part of the fun, right? (At least, that’s what we keep telling ourselves.)
This year, we’ve tried to make things a bit easier for you. We’re sharing more tips and tricks for perfect holiday meals, along with a handy timetable to help with your planning. Plus, we’re excited to introduce our new online ordering system—so now you can browse and place your holiday orders right from the comfort of your couch. Don’t worry though, if you prefer the personal touch, we’re still happy to walk you through your order in-store or over the phone.
A heartfelt thanks goes out to our fantastic team, who continue to grow and learn together, making Featherblade what it is. A big shout out to our farms and ranchers, and of course, a huge thank you to you—our loyal customers. Your support means everything, and it’s what makes all of this possible. We can’t wait to share another wonderful holiday season with you.
Wishing you a joyful and delicious holiday season,
Martin Kirrane
MASTERING THE HOLIDAY ROAST
Two Different Techniques for Cooking the Perfect Rib of Beef
REVERSE SEAR
1. Preheat the Oven: Set your oven to 225°F (110°C). The low temperature allows the meat to cook evenly.
2. Season Generously: Season the rib of beef all over with salt, pepper, and any additional herbs or spices you like. A simple rub of rosemary and garlic works wonders.
3. Slow Roast: Place the beef on a wire rack set over a roasting pan. Roast until the internal temperature reaches about 120°F (49°C) for medium-rare. This can take about 2.5-3 hours, depending on the size of the roast.
4. Rest and Sear: Once the beef reaches the desired temperature, remove it from the oven and let it rest for 20-30 minutes. While resting, heat a cast-iron skillet or your oven to 500°F (260°C). Sear the beef for about 2-3 minutes per side until the exterior is beautifully browned and crispy. You can also do this on the grill for some extra flame-grilled crust.
5. Rest Again and Serve: After searing, rest the beef for 10 minutes before carving.
At Featherblade, we know that the rib of beef is a go-to for a lot of you when planning something special. In last year’s magazine, we walked you through a classic method for cooking a rib roast, so this time, we’re giving you two new techniques to try: reverse searing and a traditional slow roast.
The reverse sear is a fantastic way to achieve a beautifully caramelized crust on your rib of beef while keeping the interior tender and perfectly cooked. This technique involves slow-cooking the beef first, followed by a high-heat sear to finish it off.
For a more hands-off approach, the slow roast is a time-tested method that emphasizes tenderness and deep flavor. This is a great option if you want to focus on a low-and-slow technique to bring out the rich, beefy flavor, plus you can just set and forget if using a meat probe.
SLOW ROAST
1. Preheat the Oven: Set your oven to 300°F (150°C).
2. Season Well: Rub the rib with olive oil, salt, pepper, and your favorite herbs. Rosemary, thyme, and garlic cloves work well for this cut.
3. Roast: Place the beef fat-side up in a roasting pan. Add vegetables like onions, carrots, and celery around the beef for extra flavor. Roast for about 3.5-4 hours, or until the internal temperature reaches 135°F (57°C) for medium.
4. Rest: Remove the beef from the oven and cover with foil. Let it rest for 20 minutes before carving. The juices will redistribute, resulting in a more tender, flavorful roast.
With these methods, you’ll have a rib of beef that’s perfectly cooked, whether you choose the reverse sear for a restaurant-quality crust or the slow roast for traditional, tender beef. Either way try pairing it with golden Yorkshire puddings for a truly great holiday feast.
PERFECT YORKSHIRE PUDDINGS
No rib of beef is complete without Yorkshire puddings on the side. These crispy, golden-brown treats are a British classic, but getting them right can be tricky. Here’s how to nail them every time.
INGREDIENTS
4 large eggs
200ml milk
200g plain flour
Pinch of salt
2 tbsp vegetable oil or beef tallow
NOTES
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Preheat the fat: The fat must be smoking hot before you add the batter. This is key to achieving that signature puff and crispiness.
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Don’t Open the Oven: Once the puddings are in the oven, resist the urge to peek. Opening the door can cause them to deflate.
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Rest the Batter: Resting the batter is crucial for getting the best rise. The longer it rests, the better the texture.
DIRECTIONS
1. Prepare the Batter:
In a large bowl, whisk together the eggs and flour until smooth. Gradually add the milk and a pinch of salt, whisking until the mixture is completely lump-free. Rest the batter for at least 30 minutes (or up to a few hours) at room temperature. Resting helps the puddings rise better.
2. Heat the Fat:
Preheat the oven to 450°F (230°C). Pour a small amount of vegetable oil or beef tallow into each section of a muffin tin. Place the tin in the oven for about 5 minutes to get the oil smoking hot.
3. Cook the Puddings:
Quickly pour the batter into the hot oil (about halfway up each muffin tin) and immediately return the tray to the oven. Bake for 20-25 minutes without opening the oven door. The puddings should puff up and become golden and crispy.
We've Got Wagyu Covered
Wagyu beef is renowned worldwide for its extraordinary marbling, which leads to a uniquely tender and juicy eating experience. The term "Wagyu" refers to four specific breeds of Japanese cattle, bred for their genetic predisposition to intense intramuscular fat, which creates the beautiful marbling that distinguishes Wagyu from other types of beef. This marbling not only enhances the texture and flavor but also ensures a richer, more indulgent taste.
At Featherblade, we’re excited to expand our offering with two exceptional new Wagyu sources: Pacific Rogue Wagyu and Cross Creek Wagyu. These farms are dedicated to producing some of the finest, most flavorful beef available, bringing a new level of luxury to our butcher shop.
Pacific Rogue Wagyu is known for its commitment to sustainable farming practices and humane animal treatment. Nestled in the rugged terrain of the Pacific Northwest, this farm combines the purity of natural grass pastures with a meticulously crafted grain finish, resulting in beef that is deeply marbled, tender, and rich in flavor.
Cross Creek Wagyu, on the other hand, operates out of the heartland, using generations of ranching expertise to raise Wagyu cattle under ideal conditions. Their focus on genetic quality and careful feeding regimens produces beef with unparalleled marbling and a buttery texture that melts in your mouth.
The beef from Pacific Rogue Wagyu and Cross Creek Wagyu are prime examples of American Wagyu, the best we’ve found so far, with both expertly combining quality genetics with ethical farming. Try it when you see it!
LET'S TALK TURKEY
If you're looking to elevate your holiday turkey this year, brining or spatchcocking can offer delicious alternatives to the traditional roast. Spatchcocking, or butterflying, flattens the turkey for more even cooking and a perfectly crispy skin, while brining helps infuse the meat with flavor and moisture, ensuring a tender, juicy bird. Both methods can enhance the overall taste and texture of your holiday meal, helping you avoid the common pitfalls of dry or unevenly cooked turkey, making your feast even more memorable.
How spatchcocking or brining can up level your holiday meal
Spatchcocking is a method of preparing a turkey by removing the backbone and flattening the bird. While it may sound intimidating, it’s a great way to cook your turkey more evenly and quickly, and we we’d be delighted to prepare it for you.
Spatchcocking a turkey offers several advantages over traditional roasting. First, it significantly reduces cooking time by up to 30-40% since the bird lays flat in the oven, allowing for more even heat distribution. This method also ensures more even cooking, preventing the common issue of dry white meat and undercooked dark meat that often occurs when roasting a whole turkey. By flattening the bird, the thighs and breasts cook at a more consistent rate, resulting in juicy, tender meat throughout. Additionally, spatchcocking exposes more skin to the heat, producing a crispier, golden-brown exterior all over, rather than just on the top.
Brining, on the other hand, is a technique that many chefs swear by when it comes to preparing the perfect turkey. Brining is a process of soaking the turkey in a saltwater solution (sometimes with added herbs and spices) before cooking. The main reason to brine a turkey is to keep the meat moist and flavorful during cooking. Turkey, especially the breast meat, can dry out because it’s so lean. By soaking the bird in a brine, the meat absorbs extra moisture, helping it stay juicy and tender, even after hours in the oven. The salt in the brine also helps break down the muscle fibers, making the turkey more tender while enhancing the natural flavors of the meat. In short, if you’re aiming for a turkey that’s juicy, flavorful, and tender, brining can give you a helping hand.
So, If you want a super juicy turkey and you have the space, go for try brining. If you’re looking for faster cooking and more evenly cooked meat with crispy skin, spatchcocking is the way to go. In fact, you could combine the two methods, spatchcocking first then brining for the best of both worlds!
THE BRINING PROCESS
Brining doesn’t have to be complicated, but there are a few key steps to get it just right:
1.Choose Your Brine: The basic brine recipe includes 1 cup of salt(kosher salt is best) per 1 gallon of water. You can also add sugar, herbs (like rosemary, thyme, or bay leaves), and aromatics like garlic and peppercorns for extra flavor.
2.Submerge the Turkey: Make sure the turkey is fully submerged in the brine. You might need to use a large food-safe container or brining bag. Refrigerate the turkey in the brine for 12 to 24 hours—anything more can make the meat too salty.
3.Rinse and Dry: After brining, rinse the turkey thoroughly under cold water to remove excess salt from the surface. Pat the turkey dry with paper towels before seasoning and roasting.
4.Season Sparingly: Since the turkey has already absorbed salt from the brine, go light on additional salt in your rubs or seasoning. Focus on herbs, spices, or a flavored butter rub to complement the brined turkey.
PIGS IN BLANKETS - IF YOU KNOW, YOU KNOW. IF YOU DONT, READ ON!
Pigs in Blankets
English-style Pigs in Blankets are a beloved and iconic British appetizer often served during festive occasions, especially at Christmas dinners. These delectable morsels consist of small sausages, typically chipolatas, wrapped in crispy strips of bacon, resembling a cozy “blanket” for the sausages.
To prepare this little treat, the sausages are seasoned with herbs and spices, wrapped in bacon, and then roasted or baked until the bacon turns irresistibly crispy. The result is a delightful contrast of textures and flavors—the juicy, flavorful sausage encased in the smoky, salty embrace of the bacon.
Pigs in Blankets are a delicious addition to any holiday table. Whether served as an appetizer, a side dish, or even as part of a full English breakfast, they bring a touch of warmth and comfort to gatherings, making them a cherished tradition in British cuisine.
Bovine Blankets
In the United States, Pigs in Blankets refer to an appetizer or snack that features mini hot dogs wrapped in soft, buttery crescent roll dough or sometimes puff pastry, then baked until they achieve a golden brown, flaky perfection. For our take on this snack, we use mini Wagyu hot dogs wrapped in our puff pastry.
Preparing these American Pigs in Blankets, which we call “Bovine Blankets”, starts with cutting the pastry into individual triangles. Each triangle is then wrapped around a Wagyu hotdog, creating a cozy “blanket” for the sausage. The sausages in their pastry blankets are baked until the pastry turns golden and slightly crispy, while the sausage inside remains juicy and flavorful.
Often served with a variety of condiments, such as ketchup, mustard, or cheese sauce, our Bovine Blankets are a popular choice for game-day snacks, a casual gathering, or the perfect appetizer for your holiday meal.
OUR TURKEYS - DEISTEL TURKEY RANCH
Our turkeys are once again sourced from Diestel Ranch CA. They're the best that we have found so far so we're happy to hang our turkey hat on them. They range in size between 10 lb and 25 lb and typically we say 1.5-2lb per person is generous when accounting for the bones etc.
They raise them clean and traditionally, no chemicals, antibiotics or any nasty things they're not supposed to get. And the proof is in the pudding, as they are deliciously plump and juicy because of these standards. Diestel Ranch is also one of the first turkey providers to earn a Global Animal Partnership Step 5 Rating, which is the highest there is. For perspective, Step 3 is 'Enhanced Outdoor access' and Step 5 is 'Animal Centered'.
Looks can be deceiving! For our multi-bird roast, we work from the outside in by deboning the crown and thigh of the outer bird, adding the preferred stuffing, incorporating the interior birds and stuffing, and then we tie it all together so that it resembles a regular bird. The three-bird roast pictured above features (from the outer layer in) a whole turkey, deboned and stuffed with our Sage and Onion stuffing, followed by a layer of duck, which was stuffed with Cranberry and Orange stuffing, all around the innermost layer, chicken.
Multi-bird roasts, the pièce de résistance of festive feasts, are a culinary spectacle reserved for special occasions like Christmas or Thanksgiving. These showstoppers feature an assembly of various poultry birds, often game birds, meticulously deboned, layered, and roasted together, resulting in a stunning, multi-layered roast that’s as impressive as it is delicious.
While you may have heard of the famous “Turducken” in the United States, we at Featherblade believe in pushing the boundaries a little more. Why stop at three birds when you can indulge in five or even seven layers of wonderful flavors?
There are some rules, of course. The bird on the outside, typically a turkey or goose, must be substantial enough to house the others. But beyond that, the canvas is yours to paint with your choice of stuffings and a gradual reduction in bird size as you descend through the layers.
From largest to smallest in order of size, our lineup includes:
1. Turkey
2. Goose
3. Duck
4. Chicken
5. Partridge
6. Guinea Fowl
7. Cornish Hen
8. Quail
Each bird is carefully deboned and layered, with stuffings or seasonings intermingled to create a symphony of flavors. Once assembled, the entire masterpiece can be elegantly swathed in bacon or a similar fat, ensuring every bite is moist, succulent, and bursting with flavor. With our five types of stuffings, the combinations are limited only by your imagination.
If you want to try something very special and unique this season, a multi-bird roast is a stunning and flavorful offering that delivers a variety of tastes and textures, from the richness of duck or partridge to the mildness of chicken and guinea fowl, with additional choices provided by the fruity or savory stuffings.
As always, the Featherblade team is on hand to advise on the plethora of options to ensure your multi-bird roast is exactly what you desire for your special occasion.
BEEF WELLINGTON
AN ENDURING HOLIDAY CLASSIC
The Beef Wellington boasts a rich history and complex preparation that culminates in a true culinary masterpiece.
The origins of Beef Wellington are a subject of culinary lore, but it is widely believed to have been named in honor of the 1st Duke of Wellington, Arthur Wellesley, a celebrated British military figure known for his victory over Napoleon at the battle of Waterloo in 1815.
While the exact moment of its creation remains shrouded in mystery, the Beef Wellington embodies the elegance and opulence associated with the Victorian era.
At its heart, Beef Wellington is a tender beef filet, traditionally a center-cut filet or tenderloin, which is seared to develop a flavorful crust. This succulent filet is then lavishly adorned with a coat of Dijon mustard, followed by a mixture of finely chopped mushrooms, shallots, garlic, and herbs—a blend known as duxelles. The duxelles, when cooked down, provides a rich, earthy flavor and acts as a moisture barrier to protect the beef from becoming dry.
The filet, now dressed in its duxelles robe, is carefully encased in a layer of prosciutto ham, before being wrapped in puff pastry, which is rolled out to perfection. The pastry, when baked, turns golden and flaky, creating a wonderful contrast with the tender beef inside.
While Beef Wellington’s origins may remain a subject of debate, its reputation as a dish of unparalleled elegance and taste is unquestioned. This labor-intensive creation, often reserved for special occasions, exemplifies the artistry of French-influenced British cuisine and continues to enchant gourmands around the world with its unforgettable combination of flavors and textures.
