Celebrate Thanksgiving 2010 with a few good recipes from Canada’s top chefs and restaurateurs. Not only are these dishes delish, they’re also easy to whip up. They’ll make your feast-worthy fare memorable and unique.
Squash and Tomato Soup
Warm the hearts of your guests with this delectable dish from David Chrystian, chef at Victor Restaurant and Bar in Toronto.
- 6 large beefsteak tomatoes
- 1 pint heirloom cherry tomatoes
- 1 butternut squash
- 2 tbsp capers
- 2 tbsp sultana raisins soaked in white wine
- 1 tsp curry powder
- 1 pkg star anise
- 1 stick cinnamon
- 1 shallot
- 1 scallion onion
- 1 tsp fresh cilantro
- 1 tsp fresh parsley
- ½ lemon
- Pinch of saffron
- Salt and black pepper
- Pinch of sugar
- 1 tbsp grapeseed oil or olive oil
- 4 tsp toasted pumpkin seeds
- Begin by bringing a large pot of water to simmer. Core and score the beefsteak tomatoes, blanch them briefly in the simmering water, shock them in ice water, then remove the skins.
- Do the same for the cherry tomatoes, keep them separate from the large tomatoes.
- Place the beefsteaks into the food processor and pulse two or three times very quickly to roughly chop them and release the juice. Pour the entire mixture into cheesecloth and hang for an hour. At this point you will have pulp and tomato water. Reserve the water, and chill it.
- In a small saucepot, add the pulp, sugar, star anise, cinnamon, saffron, shallot and lemon juice.
- Cook this until slightly concentrated and spices have integrated into the tomato flavour. Season with salt and pepper and cool completely.
- In a sauté pan, on high, add a touch of olive or grapeseed oil, add the diced butternut squash, quickly stir the pan, add the curry powder, season and add the concentrated tomato. Once the squash is tender, add the capers, raisins and cherry tomatoes. Warm this mixture just through. Slice the scallion onion and heat the tomato water.
- In four to six bowls, distribute the concentrated tomato compote in the centre and gently spoon the tomato water around. Add a few toasted pumpkin seeds and scallions for crunch and contrast.
Herb Roasted Rack of Pork
Who says you need to prepare a turkey for Thanksgiving? Instead, why not serve your guests an amazing looking – and tasting – herb-roasted pork? For more information, visit www.putporkonyourfor.com.
- 6 Ontario Pork loin rib roast, rack
- 3 tbsp Dijon mustard
- 1 medium onion, minced
- 3 cloves garlic, minced
- 2 tbsp paprika
- 1 tbsp (each) dried basil, salt and crushed black peppercorns
- 2 tsp (each) dried thyme and celery seed
- 1 tsp (each) ground sage and cayenne pepper
- Place pork in a shallow pan; rub with mustard.
- Combine remaining ingredients in a shallow dish and roll pork in mixture to coat thoroughly.
- Roast pork at 325°F (160°C) for about 105 minutes or until meat thermometer registers 155°F (68°C).
- Remove from oven; tent with foil and let stand for five to 10 minutes before slicing.
Spice Apple Pockets
Fall is apple season, so there’s no better way to wrap up your Thanksgiving feast than with one of these Spice Apple Pockets from PC Home. Learn more about Loblaw’s Grown Close to Home campaign. Top these pies with a heaping spoonful of Breyers Smooth and Dreamy light vanilla ice cream.
- 2 ½ cups 1-inch chunks peeled Granny Smith apples (2 or 3 apples, cored)
- ½ cup granulated sugar
- 1 tbsp fresh lemon juice
- ¼ tsp cinnamon
- Pinch ground cloves
- 1 pkg PC Butter Puff Pastry, thawed, but cold
- 1 egg, lightly beaten
- In a large saucepan, stir together apples, sugar, lemon juice cinnamon and cloves. Let stand for 15 minutes or until a good amount of juice is released. Bring to simmer or medium heat. Cook for 10 to 12 minutes or until apples are tender and juices are thickened. Transfer to a shallow bowl. Chill for one hour or overnight.
- Preheat the over to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll one sheet of puff pastry onto lightly floured work surface. Using closed apple pocket pie maker, cut four apple shapes using one side of the pie maker. Repeat with other side of closed apple pocket maker and additionally sheet of pastry. You will now have eight pieces (including four pieces with vent). Puff pastry scraps can be reused.
- Open apple pocket pie maker and dust lightly with flour. Gently press in one of the solid dough cut outs. Fill centre with ¼ cup of cooled apple filling. Brush edges of dough lightly with beaten egg. Lay vented dough cut out over top, lining up edges; press mould shut to seal edges. Lay finished pocket on prepared baking sheet, ventilated side up. Repeat for each pocket. Brush tops of pockets lightly with beaten egg. If desired, spring with additional granulated sugar. Bake for 20 to 25 minutes or until evenly golden and crisp. Serve warm or at room temperate.
More Thanksgiving ideas
Cranberry sauce with port wine recipe
Cranberry sauce with port wine is a great side dish for Thanksgiving or Christmas dinner. You can make this sauce the night before and refrigerate in your serving dish. And of course you will have some Port left over for your guests after dinner!