Suvie makes holiday meals easy, and dare we say, relaxing. Pick one of the seven showstopping centerpieces from the list below and let your Suvie handle the cooking. Whether you want to schedule your roast ahead of time to be ready when you want it, or if you’d like to cook it immediately, there are plenty of options for preparing your holiday feast.
1) Maple Glazed Ham
Our maple glazed ham is juicy, tender, and coated with a tangy sweet glaze. A simple mixture of brown sugar, maple syrup, and mustard adds sweetness with a little punch. Broiling the finished ham with the glaze caramelizes the sugars for a deep roasted flavor.
2) Sous Vide Leg of Lamb
Lamb leg makes a spectacular centerpiece for any festive occasion. We sous vide the lamb until perfectly medium-rare and then sear it until golden brown. The lamb is served with a flavorful herb sauce consisting of coriander, cumin, red pepper flakes, and plenty of vinegar to contrast with the gamey meat.
3) Roasted Salmon with Herb Butter
Flaky salmon filets get a generous dose of flavor from our easy herb butter. A simple yet ultra flavorful combination of butter, herbs, and lemon zest makes this dish shine. Double this recipe and split it between two Suvie pans to make four servings.
4) Sous Vide Boneless Rib Roast
Nothing quite says the holidays or Christmas more than an indulgent rib roast with all the trimmings. If you’re looking to cater for a smaller crowd than usual this year, then cooking a smaller cut of rib roast in the Suvie, using sous vide mode, is a perfect solution and takes only 3 hours. It is then finished with a quick sear in a hot skillet to crisp up the delicious fat cap (it’s the holidays, after all!).
5) Rosemary Lamb Chops
For an elevated, but easy dinner, try our recipe for rosemary lamb chops. After sous viding, we sear the fat cap on each chop in a hot pan to render the fat, which serves the dual purpose of crisping the meat and also lending more lamb flavor to each chop. We serve the lamb with a simple red wine vinaigrette studded with mint, garlic, and fresh rosemary.
6) Garlic Pork Tenderloin with Cranberry Sauce
While cranberry sauce is most often paired with turkey, it plays just as well with roast pork tenderloin. The lean, meaty flavor of the pork is similar in many ways to poultry and is an excellent foil for the sweet, tart flavor of the cranberry sauce. A simple garlic herb rub adds savory herbaceous flavor to the pork, and a touch of lemon zest perks up store bought cranberry sauce.
7) Sous Vide Ribeye Steak with Mustard Sauce
Sweet peas and a creamy, punchy mustard sauce are the perfect additions to decadent ribeye steaks. We sous vide the steaks until perfectly medium-rare and then sear on the stovetop for a deep mahogany finish. We like our steaks medium-rare, but if you’d prefer a different level of doneness, check out our temperature guide to find the settings that work for you.
