Thanksgiving Archives - WestCoastFood
Tag

Thanksgiving

Browsing

By Dan Olson, chef/owner, Railtown Catering

We use a tenderizing brine of honey, lemon, herbs, garlic, salt and spices for maximum moisture retention and flavour. 

INGREDIENTS

Organic Tom Turkey (15-lb)

Kosher salt (4 cups, plus more to taste)

Honey (1 cup)

Whole black peppercorn (¼ cup)

Lemons (5, halved)

Bay leaves (2)

Garlic (2 heads, halved and smashed)

Parsley (1 bunch)

Sage (1 bunch)

Thyme (1 bunch)

Clarified butter for brushing (¼ cup)

Carrots (2, quartered)

Small leek (1, halved)

Small yellow onion (1, halved)

Turkey stock (8 cups)

Flour (1 cup)

DIRECTIONS 

For the brine:

1. In a large stockpot, boil salt, honey, lemons, peppercorns, bay leaves, garlic heads, parsley, thyme in 8 liters of water.

2. Reserve the neck bones and giblets from the turkey. Let brine cool, add the turkey, then cover and refrigerate overnight.

To roast the turkey:

1. Heat the oven to 425°F.

2. Remove the bird from the brine and pat dry. Brush with clarified butter and season with salt and pepper.

3. Add fresh sage inside the cavity.

4. Transfer to a roasting pan fitted with a rack.

5. Add the reserved giblets, the neck bone, carrots, leek, garlic and onion to the bottom of the pan.

6. Roast until golden brown, approximately 30 minutes.

7. Turn the oven down to 275°F and continue cooking until a thermometer inserted into the deepest part of the breast reads 165°F (about 2.5 hours).

8. Keep warm and let rest for 40 minutes before carving.

9. Reserve the turkey fat from the pan, return to oven and roast the vegetables until caramelized golden brown. Set pan aside.

To make the gravy:

1. Place pan with giblets, bones and vegetables over medium high heat.

2. Add turkey stock and cook, scraping up bottom bits from the pan. About 10 minutes, then strain the stock.

3. Cook reserved turkey fat and butter in a pot, sprinkle in flour and cook for 2 minutes. Whisk in reserved stock.

4. Reduce heat to medium and continue to cook until gravy is slightly thickened, about 5-7 minutes.

Photo credit: Jelger + Tanja Photographers

By Dan Olson, chef/owner, Railtown Catering 

DOUGH INGREDIENTS

Flour (1 ½ cups)

Salt (pinch)

Sugar (pinch)

Butter (½ cup)

Water (30 mL)

DOUGH INSTRUCTIONS 

1. Sift flour, add salt and sugar, then cut butter into small pieces.

2. Pinch butter into flour until broken down into pea-sized pieces.

3. Add water and start to bring together. Cover dough and rest in the fridge for an hour.

4. Roll out and place in pie pan (9”)

PUMPKIN FILLING INGREDIENTS 

Whipping cream (116 mL or 4oz)

Whole milk (116 mL or 4oz)

Brown sugar (½ cup)

Flour (1 ¼ tbsp.)

Cinnamon (1 tsp)

Ground ginger (½ tsp)

Ground clove (½ tsp)

Ground nutmeg (½ tsp)

Whole eggs (2 ½)

Pumpkin purée (333g or 1 cup)

PUMPKIN FILLING INSTRUCTIONS 

1. Whisk all ingredients together and pour into shell.

2. Bake at 350°F for 30-40 minutes until the middle is firm and a knife comes out clean.

CHANTILLY CREAM INGREDIENTS

Heavy cream (1 cup)

Powdered sugar (2 tbsp)

Vanilla bean

CHANTILLY CREAM INSTRUCTIONS 

1. Combine all ingredients.

2. Beat the cream until soft and billowy.

3. Pipe onto room temperature pumpkin pie.

Photo Credit: Jelger + Tanja Photographers

By Dan Olson, chef/owner, Railtown Catering

INGREDIENTS

Brioche bread (2 loaves, diced into cubes)

Celery (4 stalks, diced)

Small yellow onion (1, diced)

Garlic (4 cloves, chopped)

Fresh sage (½ bunch, chopped)

Fresh thyme (¼ bunch, chopped)

Dried apricots (1 small handful, diced)

Roasted chestnuts (1 cup, chopped)

Toasted pine nuts (¼ cup)

Butter (½ pound)

Reserved turkey fat/drippings

Turkey stock (3 cups)

Whole eggs (4 , whisked together)

Old bay seasoning spice (1 tbsp)

Juice from one orange

Salt and cracked black pepper to taste

INSTRUCTIONS 

1. In an oven preheated to 350°F, toast the brioche cubes into golden brown croutons with garlic oil and salt. Set aside.

2. Sauté the onion, celery, garlic, thyme, sage and seasonings together in the reserved turkey dripping and butter.

3. In a large mixing bowl, add the croutons, chestnuts, pine nuts, sautéed vegetables, orange juice, turkey stock and eggs. Season with salt and pepper, mix and place into a casserole dish.

4. Cover with tin foil and bake for approximately 45 minutes at 350°F.

5. Serve with juicy turkey and gravy.

Photo Credit: Jelger + Tanja Photographers

Photos by Michele Mateus
Words by Alexis Baran

Autumn harvest season is marked by celebrations around the world for a season of sharing with friends, family, and the community. Dig into abundance at one of the many Fraser Valley farms where you can pick your own pumpkins out of a vast field, gather a bushel of crisp apples right from the trees, and take home a feast of local foods to bestow around your own table.

Corn is usually in season July-October, and Chilliwack corn (part of the Fraser Valley) might just be the sweetest you’ll ever try.
Corn is usually in season July-October, and Chilliwack corn (part of the Fraser Valley) might just be the sweetest you’ll ever try.
At some farms, such as Taves Family Farms (pictured) freshly roasted corn and potatoes are on site for a snack.
At some farms, such as Taves Family Farms (pictured) freshly roasted corn and potatoes are on site for a snack.

applebarn-farm-662

Apples are usually in season April-December. At some farms you can still pick your own apples in Autumn, such as Taves Family Farm - if they are still on the branches. Harvest times can vary from year-to-year.
Apples are usually in season April-December. At some farms you can still pick your own apples in Autumn, such as Taves Family Farm – if they are still on the branches. Harvest times can vary from year-to-year.
Fresh pressed apple cider is available at Taves Family Farm.
Fresh pressed apple cider is available at Taves Family Farm.
Haul all the apples you can eat, preserve, or bake into pies.
Haul all the apples you can eat, preserve, or bake into pies.
Your future Jack-o-lantern awaits within.
Your future Jack-o-lantern awaits within.
Fun game: Find a pumpkin the same size as your child. Or yourself.
Fun game: Find a pumpkin the same size as your child. Or yourself.

applebarn-farm-24

Winter squash are usually in season September – December.
Winter squash are usually in season September – December.
Run your hands over piles of gnarly, striped and speckled winter squash and feel fresh dirt still stuck on the sides and in the stems.
Run your hands over piles of gnarly, striped and speckled winter squash and feel fresh dirt still stuck on the sides and in the stems.
As beautiful as they look decorating a tabletop, it’s even more fun to find something you’ve never cooked before and get creative with the many ways to warm your home with the smell of roasting veggies.
As beautiful as they look decorating a tabletop, it’s even more fun to find something you’ve never cooked before and get creative with the many ways to warm your home with the smell of roasting veggies.

maan-farm-48

maan-farm-49

Garlic is usually harvested August-October, but can be stored to sell year-round (and tastes delicious on all winter squashes).
Garlic is usually harvested August-October, but can be stored to sell year-round (and tastes delicious on all winter squashes).

Fraser Valley Farms with Autumn Markets

Taves Family Farm
333 Gladwin Rd
Abbotsford, BC
604.853.3108
www.tavesfamilyfarms.com

Maan Farms
790 McKenzie Road
Abbotsford, BC
604.864.5723
www.maanfarms.com

Krause Berry Farms
6179 248th Street
Langley, BC
604.856.5757
www.krauseberryfarms.com

Fantasy Farms Inc.
9423 Gibson Rd
Chilliwack, BC
www.fantasyfarmsinc.ca

Willow View Farms
288 McCallum Road
Abbotsford, BC
604.854.8710
www.willowviewfarms.com

Aldor Acres Family Farm
24990 – 84th Ave.
Langley, BC
aldoracresfamilyfarm.ca

Annie’s Orchard
4092 248th Street
Aldergrove, BC
604.856.3041
www.bcfarmfresh.com/farms/annies-orchard

Dave’s Orchard
5910 – 216 Street
Langley, BC
604.532.5265
www.bcfarmfresh.com/farms/daves-orchard