This past Sunday, October 11 was our beloved Canadian Thanksgiving. Actually it's day one of the optional choice Canadians make to dine on Sunday or the holiday Monday. This year our host Jacqueline chose well! The sun shone bright and jackets were off. The Field Guide was invited to the Doell and Rousseau family Thanksgiving where we dined al fresco on a remix lunch of the traditional holiday ingredients. Turkey, cranberries and pumpkins had their featured place on a traditional theme menu made new. The harvest table was dressed with Jacqueline Doell's homegrown flowers in her autumn leaf covered garden, while many of the ingredients were grown literally a stones throw away in the vegetable gardens surrounding our idyllic outdoor table.
Enjoy these recipes for your own Thanksgiving remix luncheon. We suggest trying out these recipes with your turkey leftovers too :)
Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds
* Jacqueline grew her pumpkins and the herbs for her pesto in her own Summerland garden
• 1 large sugar or pie pumpkin, cut in half and seeds removed and reserved (plus 4 small ones if you are making pumpkin bowls)
• 1 tablespoon olive oil
• salt and pepper
• 6 tablespoons unsalted butter
• 2 small shallots, chopped
• 1 teaspoon fresh thyme, chopped
• 4 cups chicken broth
• 1 cup coconut milk + 1 cup water (or 2 cups water)
• 1 teaspoon cayenne pepper (or more or less to your liking)
• 1/4 teaspoon nutmeg
• 1 tablespoon pure maple syrup
• pinch of crushed red pepper flakes
• 1 head garlic (or you may sub 1 clove raw garlic)
• 1 cup fresh parsley
• 1/2 cup fresh sage
• 1/4 cup shelled pistachios
• 1/4 cup olive oil
• 1/4 cup crumbled blue cheese (if you do not like blue cheese sub feta or parmesan)
• 1/4 teaspoon pepper
Fried Pumpkin Seeds
• 1 tablespoon coconut milk
• 1 tablespoon flour
• reserved pumpkin seeds from above
• 1 teaspoon chipotle chili powder
• 1/4 teaspoon brown sugar
• 1/2 teaspoon pepper
• lots of salt to your tasting
Preheat the oven to 400 degrees F.
Cut your pumpkin in half or into fourths and reserve the pumpkin seeds for later. Place the pumpkin on a baking sheet and rub the pumpkin with 1 tablespoon olive oil and sprinkle with salt and pepper. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast both the pumpkin and garlic together on the same baking sheet for 45 minutes, or until the pumpkin is fork tender and the garlic golden brown and soft. Remove from the oven and allow everything to cool five minutes. Squeeze garlic out of the paper skin into a small bowl and mash well with a fork, set aside.
Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1 cup of the chicken broth, puree until completely smooth.
Heat a large pot over medium heat and add the butter and shallots. Saute the the shallots until soft, about 5 minutes. Add the thyme and cook another 30 seconds. Add the pumpkin puree, remaining chicken, coconut milk, water, cayenne, nutmeg, maple syrup and crushed red pepper. Bring the soup to a low simmer and simmer 15-20 minutes.
While the soup cooks make the pesto. Add the roasted garlic, parsley, sage and pistachios to the bowl of a food processor. Pulse until finely chopped and then stream in the olive oil. Add the cheese and pulse a few more time until combined. Season with salt and pepper.
To fry the pumpkin seeds. Add the reserved pumpkin seeds to a bowl and toss with 1 tablespoon coconut milk and 1 tablespoon flour. In a small bowl combine the chipotle chili powder, pepper and brown sugar. Place a skillet on the stove top and set to medium heat, add the olive oil. Once the oil is hot, add the pumpkin seeds into the pan, but be careful! Stir the pumpkin seeds around in the skillet with a spoon or spatula continuously until they expand and start to brown. Once the seeds are browned remove from the skillet and place on a paper towel to drain. Toss with the chili powder and a good pinch of salt. Taste and season accordingly.
To assemble the soup, ladle the soup into bowls (or your roasted pumpkins) and top each bowl with a dollop of pesto, a sprinkle of pumpkin seeds and if desired drizzle with coconut milk. You can serve it family style too, in a big pot, with your pesto and pumpkin seeds in separate bowls as accompaniments.
To make the roasted pumpkin soup bowls. Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.
Turkey Sweet Leek Pie
- 2 rashers smoked bacon , roughly chopped
- ½ bunch fresh thyme , leaves picked
- olive oil
- 2 kg leeks , washed, trimmed; white end chopped into chunks, green end finely sliced
- sea salt
- freshly ground black pepper
- 800 g cooked white turkey meat , torn into big chunks
- 2 heaped tablespoons plain flour , plus extra for dusting
- 2 pints organic turkey, chicken or vegetable stock
- 2 tablespoons crème fraîche
- 500 g puff pastry
- 12 jarred or vac-packed chesntnuts , roasted and peeled
- 2 sprigs of fresh sage , leaves picked
- 1 free-range egg , beaten
Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!
Cranberry Bourbon Sangria
1 bottle malbec wine (or another full bodied red)
1/2 cup bourbon whiskey - choose your favourite, or our selection for this recipe - Maker's Mark Bourbon
1/2 cup pure apple juice, try to use local apple juice
1/2 apple, sliced, (look for a juicy ripe one at your favourite farmstand or in your okanagan cellar)
1/2 orange, sliced
1 plum, sliced (look for a juicy ripe one at your favourite farmstand or in your okanagan cellar)
1/2 pear, sliced (look for a juicy ripe one at your favourite farmstand or in your okanagan cellar)
1 cinnamon stick (more for optional garnish)
1/2 bag of cranberries
Cut all your fruit (except the cranberries, leave them whole) in equal sizes slices and drop into the bottom of a pitcher or glass jug. Add a cinnamon stick and pour in half a bag of cranberries. Pour the whole bottle of wine, bourbon and apple juice over the fruit and gently stir to combine. Cover and chill in the refrigerator for a minimum of 3 hours and up to 2 days. It’s best if it soaks overnight before drinking, but if you’re in more of a hurry you might want to add a bit more apple juice to take the edge off. Serve cold or room temperature, garnished with a few slices of the fruit and a cinnamon stick.