Last week I received a Christmas gift basket from Danny Kleinsasser of Danny’s Whole Hog. This was set up by the efforts of Shel Zolkewich and thanks to both Danny and Shel for making this happen.
Of course, gift baskets are best for sharing, and since I knew when I would be receiving mine I volunteered to do meal prep for after our Saturday Evening Prayer service at St. Margaret’s.
The community that gathers at St. Margaret’s on Saturday evenings is a smallish group. We meet and celebrate the liturgy together, and then continue the celebration with a meal afterwards. The meals are generally simple fare with one member or family taking responsibility each week.
I’ve been enjoying Danny’s food for a while now. My first experience with it was trying the burnt tips from his food truck at the Red River Ex. I’ve also had his Pulled Turkey Sandwich at his Investor’s Group Stadium Kiosk, and enjoyed them both very much.
These gift baskets are available from Danny’s website, and make a great holiday gift, as well you can use them to provide a nice mixture to use as a base for holiday party snacking.
For meat for the day I served the Ham Sausage, Smoked Chicken and the Pepperoni sticks. There was enough to give everyone a chance to try each of the items. I really like the Ham Sausage. Nice garlic flavour, and it’s a drier ham. I also like the bite that the Pepperoni brings.
Whole Hog Baked Beans
Needing to add a little something to the meat platter, I decided to use the Apple Butter BBQ sauce to great an apple based baked bean dish.
1 – 900 gram bag of Beans (White or Pinto)
2 – Medium onions
1 – Large carrot
2 – Medium Granny Smiths
1 – 1L Apple Juice
1 – Bottle Danny’s Whole Hog Apple Butter BBQ Sauce.
2 – Tbs Vegetable Oil
2 – Tbs Cinnamon
Salt and Pepper to season.
2 – Tbs Corn Starch
Prepare and soak beans. I boiled them until I got my desired softness. Drain and rinse thoroughly.
A couple of minutes before the soaking is finished. Finely chop onion, carrot and apple. Heat oil in bottom of saucepan, and add vegetable mixture. Add salt and pepper. Cook until onions are translucent.
Take drained beans and add into pot, stir to mix all ingredients thoroughly. Add most of the apple juice. Add the bottle of Danny’s Whole Hog Apple Butter BBQ sauce. Add some of the remaining apple juice and corn starch into the sauce bottle. This will give you a thickening agent and allow you to get all the sauce out of the bottle. Any remaining apple juice should be added to the pot.
Bring to boil, turn down and simmer for about 3 hours.
In addition to serving this up at St. Margaret’s, I was able to use the bones from the Smoked Chicken to make myself a nice pot of soup for myself.
I also added the cheese as a nice topping for the leftover beans.
Thanks once again to Shel and to Danny for making this happen. If you’re looking for a Christmas gift for a food lover among your family or friends, Danny’s Whole Hog gift baskets will make for a welcome and wonderful Christmas treat.