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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Your VersaWare™ stoneware is also a great tool to use when preparing traditional roasts
in the oven. Your favorite roasting recipes may taste even better when prepared in the
VersaWare™ stoneware because of its unique qualities that distribute heat evenly, allowing
for crisper outsides and moister insides without burning or overcooking. Here are some to
try!
Herbed Turkey Breast with
Caramelized Vegetables
1 6-pound turkey breast
1 garlic clove, peeled
1 sprig thyme
1 sprig rosemary
1 lemon
Chili powder
Salt and pepper
4 carrots, peeled and chopped
4 stalks celery, chopped
1 onion, peeled and chopped
Kosher salt and pepper
2 cups chicken broth
1. Preheat oven to 425
º
F. Place turkey breast in center of VersaWare™ stoneware.
Tuck garlic clove, thyme and rosemary under breast cavity. Squeeze juice of
lemon on top of breast. Sprinkle chili powder and salt and pepper on top of
breast. Scatter carrots, celery and onion around breast and season vegetables and
turkey with salt and pepper. Place in oven and roast for 20 minutes.
2. Turn heat down to 350
º
F and pour in chicken broth.
3. Cook until turkey reaches an internal temperature of 180
º
F. Serve with herb
roasted potatoes.
Serves 6
Beef Tenderloin with Merlot Jus
1
/
2
beef tenderloin roast, 6-7 pounds
3-4 cloves garlic, sliced lengthwise and slivered
Kosher salt and pepper
Olive oil
2 cups Merlot wine
1. Preheat oven to 375
º
F. With a thin sharp knife, pierce meat all around and stud
with garlic. Season with salt and pepper generously.
2. Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set
to medium heat. Sear meat on all sides, reducing heat if necessary.
3. Place stoneware in the oven and cook until meat reaches desired doneness or
until meat thermometer registers 140
º
F for rare, approximately 35-45 minutes.
Remove meat, cover with foil to keep warm and let rest for 5 minutes.
4. Pour 2 cups Merlot into stoneware and bring to a boil on stovetop set to medium
heat. Reduce by half.
5. Serve sliced beef with Merlot jus, green salad and garlic mashed potatoes.
Serves 6-8
Holiday Ham with Cloves and
Vodka
1 fully cooked ham, 5-6 pounds, outer skin and fat removed and scored in a diamond
pattern around top and sides
3-4 tablespoons whole cloves
1
/
2
cup vodka
1
/
2
cup brown sugar, packed
1. Preheat oven to 350
º
F.
2. Press whole cloves into ham and place ham into in VersaWare™ stoneware.
Combine vodka and brown sugar; set aside.
3. Cover and cook in oven for 1 hour (or in slow cooker heating base on Low for
7-8 hours or on High for 4-5 hours).
4. Pour glaze over ham and cook for an additional half hour, basting often, or until
internal temperature is over 160
º
F.
Serves 6-8
50
51