Thanksgiving gatherings could look a little bit totally different this yr — prepare for an additional dinner date together with your bubble mates — however whereas limitations on social gatherings imply the desk received’t include all the standard prolonged family and friends, that doesn’t imply the recipes served can’t function just a few vacation favourites.
With acquainted fall flavours in thoughts, we requested just a few Vancouver eatery groups to submit their tackle comforting classics to assemble round.
From heat (vegan) apple pie to a standard French Canadian tourtière, listed here are just a few recipes to do this Thanksgiving:
Vegan Apple Pie
Submitted by The Pie Gap
5 cups (1,250 mL) all-purpose flour
1/4 cup (60 mL) vegan sugar
1 3/4 cups (430 mL) vegan vegetable shortening
1 tsp (5 mL) salt
1/2 cup (125 mL) water
2 tbsp (30 mL) vinegar
Add the vinegar to the water and maintain within the fridge to have it very chilly.
In a big bowl add the flour, sugar and salt. Combine to evenly mix.
Add chilly shortening to the combo and lower in with a pastry knife or combine together with your palms till combination resembles a rough oatmeal texture with pea-sized items of the shortening.
Retrieve the cold-water vinegar combination. Including just a few tablespoons at a time, combine to kind a shaggy ball of dough. You don’t at all times want all of the water.
Wrap tightly in plastic wrap and refrigerate for no less than 1 hour as much as 3 days.
When able to make the pie, take away the chilly dough. Divide and with loads of flour to forestall sticking, roll the dough to quarter-inch thickness.
Line the underside of the pie plate and roll a second piece to cowl the pie filling.
Makes one, 9-inch, double-crust pie.
Vegan Apple Pie Filling
3 1/4 cups (390 g) Granny Smith apples, peeled and sliced
1 1/4 cups (270 g) Gala Apples, peeled and sliced
8 tbsp (55 g) all-purpose flour
1/2 cup (100 g) vegan cane sugar
1 tsp (5 g) vanilla
1 tsp (5 g) lemon juice
1 tsp cinnamon
Pinch of nutmeg
Pinch of salt
Preheat the oven to 350 F. Put together a baking sheet lined with parchment paper. Put together the double-crust pie shell as per recipe for a double crust.
Place the peeled and sliced apple in a big mixing bowl.
Add the flour, sugar, vanilla, lemon juice, cinnamon, nutmeg and salt. Combine totally till the combination seems moist.
Place the apple combination into the ready pie shell in a pleasant, even mound, cautious to not let any apple slice stick as much as puncture the highest crust.
Put the highest crust or lattice strips on to cowl the apples. Pinch the highest crust to the underside all the way in which across the pie and trim any additional dough to about 1/8 inch from the sting of the pie plate.
Flute or end the perimeters in your required approach. Wash all the floor of the pie with both water, nut milk or olive oil. It will guarantee a good, golden-brown color whereas baking.
Shake some cinnamon sugar excessive.
When you’ve got a full crust, lower 4, one-inch slits to permit the pie to vent.
Bake in your baking sheet for 50-60 minutes or till the pie is golden and the filling seems thick and gooey because it oozes out of the pie.
Pumpkin Cheesecake with Chantilly Cream and Caramel Sauce
Submitted by Cardero’s
1 cup (250 mL) floor graham cracker crumbs
4-5 tbsp (60-75 mL) melted butter
2 tbsp (30 mL) brown sugar
1/2 tsp (2.5 mL) cinnamon and a pinch of salt
25 oz (about 700 g) cream cheese, room temperature
1 cup (250 mL) sugar
3 tbsp (45 mL) all-purpose flour
1/2 can (about. 8 oz) pumpkin puree
1/2 cup (125 mL) bitter cream
1/2 tsp (2.5 mL) vanilla extract
4 giant eggs (room temp)
1 1/2 (7.5 mL) tsp cinnamon
1/2 tsp (2.5 mL) clove
1/2 tsp (2.5 mL) floor ginger
1/2 tsp (2.5 mL) nutmeg
2 cups (500 mL) bitter cream
2-3 tbsp (30-45 mL) sugar
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) cinnamon
Chef’s be aware: It’s finest to make use of a 9-inch, excessive wall cake mould with detachable backside. Line the bottom of the cake mould with a spherical piece of parchment.
In a small bowl, mix graham crumbs, sugar, cinnamon and salt. Stir in butter. Press into backside of cake mould. Bake for 10 minutes at 325 F and permit to chill for 10-Quarter-hour.
Scale back oven to 300 F (nonetheless oven, no fan).
In a countertop mixer, combine cream cheese, sugar and flour on low velocity till well-combined, scrape down sides after two minutes. Repeat after two extra.
Add pumpkin puree, bitter cream, vanilla and spices. Combine on low till well-combined. Add room-temp eggs separately on low, scraping sides after every egg.
Pour cheesecake combine evenly over the crust and faucet down all the mould twice on the counter to take away any air bubbles.
Place cheesecake within the centre of the oven and bake for about 1 hour, half-hour. Permit cheesecake to chill for 6-10 minutes.
Pour sour-cream-topping combination over cheesecake and bake for 10 minutes. Permit cheesecake to chill for at the least 60 minutes earlier than inserting in fridge.
Submitted by the Pacific Institute of Culinary Arts
2 cups (500 mL) floor pork
1 tbsp (15 mL) cinnamon powder
1 tsp (5 mL) floor cloves
3 garlic cloves chopped
1 tsp (5 mL) salt
1/2 tsp (2.5 mL) cracked pepper
1 onion finely diced
1 Yukon gold potato diced small
5 button mushrooms diced
1/4 cup (60 mL) white wine
1 tbsp (15 mL) vegetable oil
Mix floor pork, cinnamon powder, floor cloves, chopped garlic, salt and cracked pepper, let marinate for half-hour.
In a skillet over medium warmth, add vegetable oil. As soon as oil is scorching, add the ground-pork combination.
When pork is nearly cooked, add white wine and cut back.
Stir in the remainder of the components and cook dinner till potato is smooth. Alter seasonings to style. Put aside to sit back in fridge.
2 cups (500 mL) pastry flour
3/4 cups (180 mL) chilly, unsalted butter
1/4 tbsp (3.69 mL) salt
1 tbsp (15 mL) sugar
1/2 cup (125 mL) ice water (additional if wanted)
Add flour and salt to a mixing bowl.
Utilizing a fork or pastry cutter, lower the chilly butter into the flour till the coarse crumbles are the dimensions of peas. Add ice water till the dough begins to clump collectively.
Wrap in plastic wrap and chill in refrigerate for 1 hour.
1 tbsp (15 mL) water
Whisk egg and water collectively to make egg wash.
Preheat oven to 340 F. Divide dough into two items, one barely bigger than the opposite.
On a flippantly, floured floor roll dough into two circles and place the smaller one on the underside of an 8-inch greased pie pan. Add ready filling and canopy with remaining dough.
Crimp edges collectively and lower holes on prime for the steam to flee. Brush the highest of the tourtiére with egg-wash combination.
Place tourtiére in oven and bake for half-hour till pastry dough is flaky and golden brown.
Makes one 8-inch pie (serves 4 as a fundamental course).
Submitted by Mood Chocolate and Pastry
5 1/2 cups (1,375 mL) all-purpose flour
1 1/2 cups (375 mL) sugar
1 tsp (5 mL) salt
1 tsp (5 mL) baking soda
1 tbsp (15 mL) baking powder
3/4 cup (180 mL) butter
2 cups (500 mL) 36% cream
1 cup (250 mL) pumpkin puree
Pumpkin spice combine
1/2 tsp (2.5 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) ginger
1/4 tsp (1 mL) cloves
1/4 cup (60 mL) maple syrup
1/2 cup (125 mL) pumpkin puree
1 tsp (5 mL) pumpkin spice combine
1 cup (250 mL) icing sugar
1/4 tsp (1 mL) pumpkin spice combine
1 tsp-1 tbsp (5-15 mL) milk, simply sufficient to make it moist
In a meals processor, mix all dry components. Add chilly butter.
Add moist components and blend till simply mixed, don’t overmix. Roll out dough, lower about 1/2-inch thick.
To arrange pumpkin filling, mix pumpkin puree, maple syrup and spice. Coat the highest of the dough with filling, then fold dough over like a e book.
Bake at 325 F after which glaze, as soon as cooled, to a pleasant general thickness.
Makes about 17 scones.
White Chocolate Pumpkin Spice Cake Latte
Submitted by Nespresso
2 tbsp (30 mL) store-bought white chocolate sauce
1/4 cup (60 mL) milk
1 tbsp (15 mL) store-bought caramel sauce
1 pod Nespresso pumpkin spice cake
Pour white chocolate sauce into backside of mug.
Froth milk. Add frothed milk and foam to mug. Brew capsule straight into mug (or, add your favorite pumpkin-flavoured espresso). Drizzle with caramel sauce or extra white chocolate sauce.
Gorgonzola Mac & Cheese
Submitted by Gotham Steakhouse and Bar
6 cups (1,500 mL) elbow macaroni, cooked
3 tbsp (45 mL) complete recent unsalted butter
3 tbsp (45 mL) flour
1 cup (250 mL) heavy cream
2 cups (500 mL) milk
1/2 medium/giant Spanish onion, finely diced
1/4 tsp (1 mL) Tabasco sauce
Salt and floor white pepper, to style
3-6 oz (86-170 g) Gorgonzola cheese, relying on how sturdy of a Gorgonzola flavour you need
Sauté the onions over medium warmth in butter simply till onions are translucent. Add flour to create a roux. Scale back the warmth and cook dinner roux for 8 minutes, persevering with to stirring.
Add milk and cream and return the warmth to medium. Carry to a boil whereas stirring. Add cheese and Tabasco. Season with salt and white pepper.
Scale back the warmth and simmer for 10 minutes, persevering with to stir. Take away from the warmth and fold in cooked macaroni. At this level, you may serve and eat or place in a casserole dish, sprinkle the highest with bread crumbs and bake for half-hour at 350 F.
For these trying to get pleasure from a Thanksgiving meal with out the kitchen cleanup, a number of native eateries, together with Joey Restaurants and Dockside Restaurant, are providing dine-in and takeout vacation specials.