Monday, October 10, 2016

Thanksgiving 2016

Happy Canadian Thanksgiving all!

This year I went super simple (I know I said that last year but really this time I mean it!) We picked up our turkey from the farm (Clement's Poultry in Courtice) as per our annual thanksgiving family tradition and with the addition of our little boy this year! Hooray!

 We ditched the stuffing and salad and went buffet style with the good old brined and roasted turkey with a couple of veg on the side (heirloom carrot and Brussels) mashed potato and gravy made from the turkey pan drippings. It all comes together really quickly because the veg is cooked stove top while the turkey is going in the oven, you can work on the veg as soon as the turkey comes out and is tented and resting. All the veg got a quick steam - I shocked the carrots with cold water to keep their colour - and then a toss in some butter with a drizzle of maple syrup, keepin' it healthy for the baby!
Potatoes were boiling too in salted water and got a quick mash with a splash of warm milk and a glob of yummy butter!
We had a small cheese platter and a couple of slices of country bread.  This year the cranberry sauce had a spicy aromatic twist of fresh ginger and a dash of cinnamon!

Dessert was made ahead of time, super simple and using a recipe that doesn't include any corn syrup! The yummy cream cheese pastry crust complimented the sweet filling. The addition of unsweetened hand whipped cream was a nice touch (I usually step out into the garden for a brisk whisking session, and what a gorgeous cool day it was this thanksgiving monday!)

Hope you had a good one :)

Maple Pecan Tart
Recipe adapted from Taste of Home 

1 cup butter, softened
6 ounces cream cheese, softened (3/4 cup)
2 cups all-purpose flour

4 large eggs
1 cup packed brown sugar
3/4 cup maple syrup
2/3 cup butter, melted
2 teaspoons vanilla extract
Dash salt
2-3 cups pecan halves

Whipped cream (unsweetened) optional

In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
Roll pastry into a circle; transfer to fluted tart pans with removable bottom. Trim pastry even with edges (leftovers enough to make one poptart!). Refrigerate 20 minutes or overnight.

When ready to bake Preheat oven to 375°.

Meanwhile, in a large bowl, whisk the first six filling ingredients. Pour into tart shell; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with unsweetened whipped cream. Refrigerate leftovers. Serves 8.


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