Turkey Day Delectables
I can’t say I’m looking forward to raking leaves, though. The Norway Maple in front of my house insists on dropping its leaves last every year. When all the other trees drop theirs in the early, somewhat cooler, days of October, my tree is still full, lush and green. By late November, you’ll see me out there wielding that rake, braving the cold North winds and sometimes even snow to clear my lawn of a thick blanket of leaves! Despite that little misunderstanding between my tree and myself, autumn is an awesome season. There are two food fests in October that make me, and probably you, too, very excited – Thanksgiving and Hallowe’en.
Thanksgiving has a varied and interesting history here in Canada. Sometimes seen as a celebration of the harvest, sometimes used as a way to commemorate a historical figure or event, it only became an official statutory holiday celebrated on the second Monday every October in 1957. Do you know how and with whom you will be celebrating? Here are a few very yummy recipes to add to your repertoire. Keep checking back for more recipes. We will have great Hallowe’en recipes coming soon!
Pumpkin Soup with Roasted Pumpkin Seeds
3/4 35% cream
1 tsp grated nutmeg
1 tsp ground ginger
1 Tbsp light brown sugar
1. Cut pumpkin into two halves. Remove and reserve seeds. Roast pumpkin seeds with a little olive oil in a 350°F oven until golden and crunchy (approx 10 minutes). Watch them carefully to ensure they don’t burn.
2. Peel pumpkin and place pumpkin meat in a pot. Add 1 cup water; cover. Simmer until pumpkin is tender, about 15 minutes.
3. Purée the pumpkin with the water. Add cream, spices and sugar. Simmer 5 minutes.
4. Pour into bowls and top with a sprinkling of pumpkin seeds. Serve immediately with a crisp Chardonnay.
French-Style Roast Turkey
1 (11lb) turkey, backbone removed
3-1/2 oz bacon
3-1/2 oz pork belly
14 oz pork loin
7 oz veal cutlets
5 oz chestnuts, roasted
6 cloves garlic, diced
3 shallots, diced
3/4 cup 35% cream
1/3 cup pistachio nuts
2-1/2 Tb Armagnac
1/3 cup Port
1. Heat olive oil in a large pan set over medium heat. Sauté garlic and shallots until soft.
2. Chop bacon, pork meat and veal along with the heart and liver of the turkey. Stir meat into the ban with the shallots and garlic.
3. Chop chestnuts. Add to pan along with cream pistachio nuts, Armagnac and Port. Season to taste.
4. Spoon mixture into the cavity of the bird. Tie the opening. Spread a little olive oil all over the turkey’s body. Season with salt and pepper.
5. Roast in a 235°F oven for 3 hours, basting regularly.
Serve with a high quality rosé or Gewürztraminer.
1 Savoy cabbage
1 lb sausage meat
1 Chorizo sausage, diced
2 cloves garlic
1/2 cup 35% cream
3/4 oz dried porcini mushrooms
1 cup white wine
1. Soak the dried mushrooms in hot water for 20 minutes. Drain and reserve the mushrooms.
2. Pick six good cabbage leaves. Boil water, adding some salt to the water. Blanch the cabbage leaves to soften them. Remove the central rib without damaging the cabbage leaf. Set six aside.
3. Shred and sauté remaining cabbage with shallot and garlic. Add the diced chorizo sausage, the the mushrooms; stir in the cream and simmer gently.
4. Combine the cabbage mixture with the sausage meat and egg; season. Divide into six portions. Roll or fold cabbage leaf.
5. Pack the filled cabbage rolls tightly together in a casserole dish. Pour the wine overtop. Bake at 350°F for 45 minutes. Enjoy warm or at room temperature.
Serve with a bottle of Sancerre.