Sunday, 12 October 2014

HAPPY THANKSGIVING CANADA



Thanksgiving is a holiday for gluttony; the one day where we eat guilt free and are thankful for every last bite. 

I am extremely thankful this year because Thanksgiving marks 1 year since I launched THE BLANK PLATE & I love that I finally got the opportunity to fuse my passion with my career. 

For those doing the cooking for this holiday, it can get very overwhelming with baking 5 things at once. I always keep it simple on Thanksgiving. You want the turkey to be the star with complimenting sides. My rule of thumb to stick to is to limit your dinner to 1 starter, 2 sides with the turkey & 1 dessert. Don't go crazy with too many dishes! 

This was my Thanksgiving menu using harvest vegetables, sweet cranberries, & a juicy turkey.



APPETIZER
Poached Pear, Goat Cheese, & Cran-Kale Salad 

ENTREE
Stuffed Turkey Roast
White Wine Gravy
Fresh Cranberry Sauce
Butternut Squash, Leek, & Bacon Risotto
Roasted Lemon-Parmesan Asparagus

DESSERT
Pecan Pie



INGREDIENTS & METHOD

POACHED PEAR, GOAT CHEESE & CRAN-KALE SALAD

2 Bosc pears
2 tbsp goat cheese
2 tbsp walnuts
2 tbsp cranberries
1 tbsp orange juice
1/2 tbsp honey
1/2 tbsp brown sugar
kale, spinach, & arugula mix

1. Halve pears down the centre. Scoop out the seeds. In a bowl, combine orange juice, honey, & brown sugar as a glaze. 

2. Fill each pear halve with goat cheese, dried cranberries, & walnut halves. Drizzle glaze over pears & bake at 350 degrees for 20 minutes. 

3. Serve over a bed of kale, spinach, & arugula. Drizzle with balsamic vinegar if desired. 



BUTTERNUT SQUASH, LEEK & BACON RISOTTO

3 cups chicken stock (homemade or store bought)
1 cup arborio rice
1/2 cup dry white wine
1/2 cup chopped shallots
1/2 cup freshly grated parmesan cheese
3 strips bacon
1 chopped leek
1/2 butternut squash
2 tbsp thyme leaves
2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp sea salt
1 tbsp black pepper

1. Peel butternut squash & remove seeds. Cut into 1-inch cubes & place on sheet tray at 400 degrees for 25 minutes. Toss halfway.

2. In a pot, add olive oil & arborio rice. Saute for 2 minutes, then add 2 cups chicken stock. Remove thyme leaves & add to pot. Simmer until stock is absorbed, then add remainder chicken stock & white wine. 

3. Add chopped bacon, leeks, & shallots to a pan. Saute until tender. 

4. Add butternut squash, leeks, bacon, shallots, butter, & parmesan cheese. Top with sea salt & black pepper. Mix & serve. 



PECAN PIE

1 frozen pie crust
3 large eggs
2 cups pecans
1/2 cup corn syrup
1/4 cup honey
1/4 cup maple syrup
2 tbsp unsalted butter
1 tbsp vanilla extract
1 tbsp bourbon
1/2 tbsp salt

1. Preheat the oven to 350 degrees. 

2. In a pie plate, add pie crust. 

3. In a bowl, combine all ingredients except the pecans. Whisk together until smooth. Add pecans, stir gently & add mixture into pie crust. 

4. Bake 50 to 55 minutes until centre is set. Cool & slice. Serve with ice cream. 


XO





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