Sep 28, 2016
We’re full on into Thanksgiving mode already - we’ve already had one turkey dinner, and have a few more on the calendar. We’re not hosting any ourselves - all are taking place at relatives’ homes - which means we’ll be making dishes to bring along. The sides are really what make a turkey dinner - the cranberries, stuffing, potatoes and other accoutrements - and of course the dessert!
I’ve never been a fan of pumpkin pie, until the guys from Blue Rodeo shared their recipe - it’s ultra deep, sweetened with canned sweetened condensed milk, and the crust is made of bashed-up maple sandwich cookies. How can you not love it? We’re also fans of gingerbread, which happens to be a perfect vehicle for roasted sweet potatoes. I love roasted sweet potatoes, so I always roast extra and cool some down to add to muffins and cakes like this one. You serve it in wedges, which is perfect for the gaggle of cousins running around in the yard, but also makes a delicious vehicle for a generous dollop of whipped cream.
This is also the week I’ll be making a few things ahead of time - cranberry sauce keeps well in the fridge or freezer, and that gingerbread can easily be made ahead and frozen. I’ll also make batches of all-butter pastry to stash away in the fridge and freezer to streamline pies and tarts, like my sister’s mushroom tart with rosemary, bits of ham and gruyere - she made it for Thanksgiving dinner about a decade ago, and we won’t let her stop. It’s perfect as an appetizer, but I love having a sliver on my plate alongside the turkey, potatoes, veg and gravy.
Whatever you’re cooking, remember it’s not so much what’s on the table that counts as who’s around the table. And if the thought of doing dinner is daunting, ask everyone to bring a dish - that’s part of the fun!
Happy almost Thanksgiving everyone!
canned pure pumpkin
maple sandwich cookies
lots of butter!
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