Today, November 23rd, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.
Here in Canada, we have already enjoyed our Thanksgiving in October, but I thought it would be nice to acknowledge their holiday with posting a special meal.
Savory Pork & Turkey Pie is an interesting combination of pork, turkey and stuffing. This recipe was born after a long-time love of homemade pot pies and some trial and error on various meat pies. It’s made with chicken, pork fillet, leftover stuffing, and a flavorful blend of spices and herbs all wrapped in a sour cream cornmeal pie crust. It’s incredibly tasty, even reheated as leftovers.
Of course, it wasn’t that the pie isn’t really good as it is, but the spiced cranberries are certainly the ‘icing on the cake’ you could say. Nobody goes to a Thanksgiving or Christmas meal and says, ‘I can’t wait to try the cranberry sauce this year’! But while it is not the center of the meal, it is certainly an important component of it.
Fresh cranberry sauce has become almost as important as the turkey itself. A Thanksgiving feast doesn’t feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it’s served with!
This version of the cherished sauce brings a modern twist to the holiday table. Simmered in spiced cranberry liqueur, the cranberries acquire an exquisite depth and a delicate sweetness. Meanwhile, the cinnamon and orange zest, simmered alongside the colorful berries, bring a bit of nuance and extra layers of flavor. Once done, the sauce ends up having a compote-like texture, which makes it even more luxurious.
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Pork & Turkey Pie w/ Spiced Liqueur Cranberries
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Ingredients
Sour Cream Cornmeal Pastry
Cranberries w/ Spiced Liqueur
Ingredients
Sour Cream Cornmeal Pastry
Cranberries w/ Spiced Liqueur
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Instructions
Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Wrap in plastic wrap & refrigerate for at least 2 hours.
Roll out the pastry on a lightly floured surface. Line the base & sides of an 8-inch spring form pan leaving about a 1-inch dough overhang. Refrigerate until filling is prepared.
Filling
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In a large saucepan, melt butter over medium heat. Stir in the flour, thyme, sage, savory, salt, & pepper. Add chicken broth and milk all at once.
Cook and stir until thickened and bubbly. Stir in cooked chicken, pork & stuffing, being careful not to overmix. Taste to adjust seasoning if necessary. Pour mixture into pastry shell.
Bake, uncovered, for 30 to 35 minutes or until pastry is golden.
Cranberries w/ Spiced Liqueur
In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Reduce heat and cook until reduced and slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks.
Top pie w/ cranberry compote.
HAPPY THANKSGIVING DAY!
For the last 66 years, Canada has celebrated Thanksgiving Day on the second Monday in October. It’s one of those holidays that tend to bring families together, both physically and emotionally. Unfortunately, though, in this highly technological age, it seems as if we have become more connected digitally than emotionally.
We have now entered into our Autumn season with all its breathtaking fall foliage. Part of Canada’s appeal is it’s four seasons that offer changing landscapes and temperatures. Fall also represents a time of change. As nature bursts with its fabulous fall foliage, it gives us a little bit of extra time to make the most of what we have left in this year before the grand finale.
I, for one, have always loved the changing seasons. That’s not to say that I like freezing cold and slippery roads but that I have come to understand the important role each one plays in the ‘big picture’. When Brion and I initially landscaped our property, careful consideration was given to what plants were planted. Over the years it has developed into a beautiful tapestry of color through our growing season.
Growing up on the farm, Fall was an especially busy time with the grain crops being harvested, garden vegetables being canned, frozen or just stored for use over the coming months. So much needed to be done before winter would set in. As a teenager it all just seemed like a lot of work. Even as hard as my parents worked at making a living from farming, I think they felt a real sense of satisfaction in what they were able to achieve. I realize now that even without being aware of it the visual beauty of the farmland at harvest was imprinted on me forever.
Most of us here in Canada, have far more things to be grateful for than not. I have fond memories of my wonderful parents, carefree childhood days with my siblings, having enjoyed a successful career, a loving husband, our home, the many wonderful world travels we have been able to enjoy together, but above all we are both in relatively good health. It is so important to just take the time and appreciate the blessings in our lives and make every day count.
For our Thanksgiving meal I am preparing a turkey, bacon & apricot pie. Should be good!
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Turkey, Bacon & Apricot Pie
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Instructions
Heat the olive oil over medium-high heat in a large skillet. Add the bacon & cook until slightly crispy. Remove from pan with a slotted spoon to paper towel & set aside.
Add the onion to skillet & sauté over a low heat until soft but not colored. Add the mushrooms & cook until soft & any liquid has evaporated, add thyme; set aside.
Melt butter in skillet, then add the flour & stir over heat for 1 minute. Remove from the heat, gradually add the milk a little at a time, stirring well. Return to heat & bring to a boil; add turkey broth & stir. Simmer for 2-3 minutes; add seasonings.
Add bacon, turkey, apricots & mushroom mixture to the sauce. Stir well.
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Roll 1 sheet of puff pastry to fit a DEEP 9-inch pie dish. From the second sheet of puff pastry cut pastry designs of your choice for top crust.
Spoon filling into pie dish & top with pastry designs. Brush pastry with egg wash & place in oven.
Bake for 30-40 minutes or until pastry is golden brown & filling is piping hot. Remove from oven & allow to cool slightly before serving.
Recipe Notes
- Don't hesitate to use your own spice combination in place of the coriander & cumin.
- Spiced cranberries make an extra special condiment for this meal.
Glazed fresh fruit tart looks so elegant and summer-ish. They are the perfect dessert, whether your meal is casual or formal. In some ways, I guess its a version of a fruit pizza.
Apart from the fresh fruit and glaze, pastry cream adds a nice base to the tart. A custard pudding hybrid, pastry cream is used for ‘filling’, in the cold form, not as a pudding. Widely used to fill desserts like napoleons, cakes, cream puffs, tarts, etc.
To define, pastry cream is basically custard thickened with cornstarch and has a higher stability as compared to custard puddings which use just eggs to achieve their creamy texture. Vanilla is the classic flavor because it has to complete other flavors of the dessert. Pure vanilla is always best as the artificial flavorings add bitter taste profiles. In addition, some alcoholic desserts use pastry cream mixed with rum.
This tart has a layer of vanilla pastry cream, topped with raspberries and blueberries then brushed with an apricot glaze.
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Berry Custard Tart
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Instructions
Pastry Cream
In a heavy saucepan, stir together the milk & 1/4 cup sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks & egg. Stir together the remaining sugar & cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you don't cook the eggs. Return the mixture to the saucepan; slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
When the mixture comes to a boil & thickens, remove from the heat. Stir the butter & vanilla, mixing until the butter is completely blended in. Pour into a heat proof container & place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled then beat until smooth with an electric mixer before using.
Other Prep Work
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Line an oblong tart pan with thawed puff pastry. The short ends of the pastry should be even with the bottom of the pan but the long sides should come up to the top of pan sides. With a sharp knife, score the long sides where the sides meet the bottom of pan. Do not cut all the way through. Pierce the center of the pastry with a fork. Whisk together the egg and milk. Brush the edges of the pastry shell with the egg wash.
Bake the pastry shell for 15-20 minutes or until puffed and golden brown. Remove to a rack to cool completely. If needed, press the center down lightly to create an indentation. Cool while preparing filling.
Rinse & carefully dry fruit on paper towels. In a small blender, puree apricot preserves with water or liqueur until smooth.
Assembly
Place smooth pastry cream in a piping bag with a large flat tip. Carefully pipe pastry cream in long strips to cover the bottom ONLY of the puff pastry shell.
Arrange a row of raspberries down both sides of the tart; close to the edge & close to each other. Using a long straight edge helps to place the fruit in an even line.
To 1/3 of the apricot glaze add some red food coloring to help accent the natural color of the raspberries. Apply a couple of light coats of the glaze carefully to the raspberries.
Fill the center of the area with blueberries, being careful to distribute evenly in rows. Using the remainder of the un-colored apricot glaze, give several light coats to blueberries. Chill until ready to serve.
Tourtiere is a traditional French Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.
While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often. This galette version works perfect in my favorite basic cornmeal pastry crust. Tourtiere can be made ahead and frozen, then baked off as needed.
Apart from making tourtiere in the traditional form, try using the filling in tourtiere meatballs, phyllo rolls, burgers, turnovers or chicken tourtiere tartlets. The filling recipe I’m posting today comes from a tiny little pamphlet I probably have had for 30 years from a meat packing company. It has been one that I have worked with the spices to suit our taste.
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Tourtiere Galette
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Instructions
Cornmeal Pastry
In a small bowl, combine sour cream & ice water; set aside. In another bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles BOTH coarse crumbs & small peas.
Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. DO NOT overwork dough.
Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
Cut bacon into small pieces & fry over moderate heat until cooked but not crisp. Add pork, veal, onion & garlic; cook until meat is lightly browned. Add water & spices; reduce heat to simmer; cover pan & cook 45 minutes more. Combine meat with mashed potatoes; cool slightly.
Assembly/Baking
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Remove pastry from refrigerator. On a large sheet of parchment paper, roll out pastry dough into a 12-inch circle. Transfer pastry (leaving it on the parchment paper) to a large deep pie dish. You should have about a 1 1/2-inch pastry overhang. Place tourtiere filling in the pastry shell then carefully fold pastry over it, making a pleated look. Brush pastry with egg wash.
Bake for about 30 minutes or until pastry is cooked & golden brown. Basically you are only baking the pastry since the filling is already cooked.
Recipe Notes
- Very often tourtiere recipes call for cinnamon, nutmeg & cloves. Neither Brion or I care for those spices in this recipe so its a personal choice you can add or leave out.
HAPPY THANKSGIVING!
Thanksgiving represents many things to me. I have wonderful memories of growing up on the farm and all the hustle and bustle of harvest time before winter came. Of watching the Autumn landscape transforming into a beautiful tapestry of reds, gold and yellows.
As the fall comes in, the days grow shorter and the mornings darker, we start to reflect on the year we have had with its inevitable highs and lows. The Autumn season gives us a little bit of extra time to make the most of what we have left in the year before the ‘grand finale’. It is so important to just take the time to be grateful and appreciate the blessings we are fortunate to have in our lives and make every day count.
Since turkey is usually our Christmas meal, I’m making some chicken breast with pears and Gorgonzola cheese ‘bundled’ in puff pastry for our Thanksgiving dinner today.
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Chicken & Pear Bundles
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Instructions
Raspberry Coulis
In a small bowl, combine coulis ingredients well & set aside.
Chicken & Filling
Peel, core & chop pear. Chop walnuts & crumble cheese. Slice breasts in about 1/4-inch thickness; sprinkle with salt & pepper.
On parchment paper, roll thawed puff pastry to about 1/8-inch thickness. Cut 4 circles large enough to fit custard cups & have extra on top to gather & tie. Using the custard cup only as a form, place a circle of pastry in each. Line the pastry with thin sliced chicken breast, then sprinkle some walnuts & cheese in the bottom. Add some pear pieces, cheese, more walnuts. Top with another piece of chicken, cut to fit. Bring sides of pastry together in the center on top, pinch then tie with a chive green if you wish.
Preheat oven to 375 F. Line a baking sheet with parchment paper. In a cup, beat together egg wash. Lift bundles out of custard cups & place on baking sheet. Lightly brush egg wash over each bundle. Bake about 30-40 minutes or until pastry is puffed & golden & chicken is done (I sliced into one of the bundles just enough to see if the chicken was cooked).
Slightly warm coulis in microwave & pour some on the serving platter. Carefully lay bundles on top & garnish with fresh herbs if you wish.
The ‘stuffing’ principle seems very predominate in Russian cooking, from pelmeni (little meat dumplings) and vareniki (dumplings with potato & cheese) golubzi (stuffed cabbage), meat or cheese blintzes and of course, blini wrapped around lox.
Then there’s kulebiaka, the ‘grand’ oblong pie, that features several fillings. Its main distinction from any other Russian pie is that the quantity of the filling should be two or three times the quantity of pastry.
The word was derived from the verb ‘kulebyachit’ meaning to make with hands, to shape, to bend and to knead. This pie contained a flavorful mixture of salmon, rice, cabbage, mushrooms, shallots, hard-boiled eggs, dill and/or visiga — a spinal marrow of the sturgeon.
The crust was classically made with a yeast dough or puff pastry, although modern adaptations often include French crepes. In the 19th century, French chefs, who had worked in Russia, brought the recipe to France and adapted it to modern cookery.
This kulebiaka has a wonderful flavor with its many layers. I wanted to make it in the authentic oblong style but it can easily be baked in a 9-inch deep dish pie pan.
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Russian Salmon & Cabbage Pie
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Ingredients
- 3 Tbsp butter,
- 1 red onion, diced
- 230 grams fresh mushrooms, sliced
- 340 grams green cabbage, cored & shredded
- 1 Tbsp balsamic vinegar
- salt & pepper to taste
- 1 Tbsp olive oil
- 454 grams skinless salmon fillet
- 2 sheets frozen puff pastry, thawed
- 2 cups short grain, brown rice, cooked
- 1 egg, hard-boiled & chopped
- 100 grams sharp cheddar cheese, shredded
- 1/2 cup fine bread crumbs
- 2 Tbsp fresh dill OR parsley, chopped
- 1 egg, beaten with 1 Tbsp water for egg wash
Ingredients
- 3 Tbsp butter,
- 1 red onion, diced
- 230 grams fresh mushrooms, sliced
- 340 grams green cabbage, cored & shredded
- 1 Tbsp balsamic vinegar
- salt & pepper to taste
- 1 Tbsp olive oil
- 454 grams skinless salmon fillet
- 2 sheets frozen puff pastry, thawed
- 2 cups short grain, brown rice, cooked
- 1 egg, hard-boiled & chopped
- 100 grams sharp cheddar cheese, shredded
- 1/2 cup fine bread crumbs
- 2 Tbsp fresh dill OR parsley, chopped
- 1 egg, beaten with 1 Tbsp water for egg wash
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Instructions
In a skillet, melt butter & saute onion about 7 minutes over medium-low heat. Stir in mushrooms, cabbage & vinegar; increase heat to medium. Cover skillet & cook 4 minutes; uncover, toss & cook 2 more minutes. Remove vegetables from skillet, season with salt & pepper to taste; set aside.
Wipe out skillet, add oil & set over medium-high heat. Add salmon & season lightly with salt & pepper. Cook salmon 5 minutes per side; remove to a plate & let cool. Flake salmon into large chunks & set aside.
Spread brown rice over bottom pastry. Peel & chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with fresh dill.
Preheat oven to 375 F. Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush edge of bottom pastry with egg wash & place second sheet of pastry directly on top. Use a fork to crimp down edges so sheets of pastry will adhere. Cut a few small slits in the top of pie to allow steam to escape. Brush pastry with remaining egg wash. Bake 35-40 minutes until pastry is puffed & golden.
A wide variety of fruit has be used to make pie, from crisp apples to juicy berries or tender stone fruit. Tropical fruit, not as commonly used, can make amazing additions to pie filling creations. One such combo is papaya and mango.
Once considered exotic, papaya can now be purchased pretty much throughout the year. A very versatile fruit which contains enzymes that help in tenderizing meat as well as using it in salads, puddings, yogurt, chutney etc. For the sweetest flavor, select a papaya with a yellowish-orange skin that yields to the touch. Green papaya can be peeled like a carrot. It is similar to winter squash and can be baked or barbecued in the same fashion.
Mangoes have a rich sweetness with an aromatic floral note that isn’t present in many other fruits. As well as holding their shape during baking, mangoes become extremely tender, which makes them an excellent choice for pie filling.
Regardless of what type of pie your eating, the general consensus is that it should have a base made of some kind of pastry. When people first began cooking food in ovens there was little to protect the filling from searing heat. As a result, juices would fizzle out and everything would burn rather quickly. As a solution, dough was used to protect the filling. The dough or pastry absorbed the juices, making the entire case and filling a dish in itself. Since then, many complex forms and fillings have evolved in the world of pie making.
My objective today, was to create a ‘tropical’ pie. I had picked up a papaya as well as a couple of pears on my last shopping trip. I already had some mango chunks in the freezer. I thought pears would compliment the papaya and mango well. Between the fruit and spice combos, the flavor was just incredible. I think I ‘nailed it’!
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Papaya, Mango & Pear Pie
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Instructions
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Prepare pastry if making from 'scratch'. Line a 8-9-inch pie pan.
Peel & core papaya, mango & pear. Cut & dice into 1/2-inch pieces. In a large bowl, combine fruit with lemon zest & juice. In a small bowl, mix cornstarch, sugar, spices & salt. Carefully mix 3/4 of dry mixture with fruit reserving remainder for later.
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Preheat oven to 400 F. Pour filling into pastry lined pie dish. Sprinkle with the rest of dry mixture & dot with butter. Roll out pastry for top crust. Make into design of choice or just place over pie; pinch top & bottom together to form a seal & cut 'vents'. Brush with egg wash & sprinkle with sugar.
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Place in oven & bake for about 10-15 minutes to bake bottom crust somewhat then reduce heat to 375 F. & bake another 30 minutes or until golden brown & filling is bubbling.
New Years Eve and Christmas are the traditional occasions to serve tourtiere. This classic French Canadian meat pie originated in the province of Quebec, Canada as early as 1600. While it may seem foreign to some, tourtiere is as Canadian as maple syrup or hockey. It is one of Canada’s better contributions to the culinary world being enjoyed throughout Canada as well as the upper mid west and eastern United States.
Fundamentally, tourtiere is a pie that contains meat and spices baked in a flaky crust. The meat is generally diced or ground, including any or all of pork, veal, beef or wild game. Other less common varieties include salmon or poultry. No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste.
Something sweet and sour or something with a ‘kick’ pairs well with the spiced meat and flaky crust of tourtiere. Some choices might be cranberry sauce, pickled beets, chili sauce, green tomato relish, olives, spicy fruit chutney or salsa.
Even in today’s increasingly fast-paced world, these time consuming dishes are still being prepared. Just to clarify – Brion and I are not French Canadian but like many Canadians , we enjoy our seasonal ‘fix’ of this classic.
Apart from making tourtiere in the traditional form, try it as tourtiere meatballs, phyllo rolls, burgers, turnovers or chicken tourtiere tartlets. The recipe I’m posting today comes from a tiny little pamphlet I probably have had for 30 years from a meat packing company. It has been one that I have worked with the spices to suit our taste. Spices listed as ‘optional’, lets you do the same.
HAPPY NEW YEARS TO EVERYONE READING MY BLOGS
BEST WISHES FOR 2017 !!
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Tourtiere - Cooking with a French Accent
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Instructions
Cut bacon into small pieces & fry over moderate heat until cooked but not crisp. Add pork, veal & onion; cook until meat is lightly browned. Add water & spices; reduce heat to simmer; cover pan & cook 45 minutes more. Combine meat with mashed potatoes; cool slightly.
Preheat oven to 450 F. Meanwhile, line a 9" pie pan with pastry; fill with meat mixture. Place top crust in position; seal & flute edges, slash several times for air vents. If preferred, cut 'leaves' from pastry & place on top of pie. An egg wash can be brushed over pastry before placing in oven. Bake for 10-12 minutes; reduce heat to 350 F. & continue to bake 30 minutes longer.
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Recipe Notes
- I have a great pastry recipe on my Thanksgiving blog in October 2016 if you choose to make your own.
