Eastlink Recipe Book

Festive Recipes Simply wonderful Table of Contents Low-fat Chickpea/Potato Appetizers 3 Compliments of Plant Based Living Poutine Balls 4 Compliments of Chris Mask from Off the Chip Wagon Holiday Style Poutine 5 Compliments of Chris Mask from Off the Chip Wagon Holiday Three Course Turkey Dinner for Two 7 Compliments of BC & Beyond Roast Turkey 10 Compliments of Chris Mask from Off the Chip Wagon Double Smoked Bacon Bread Stuffing 11 Compliments of Chris Mask from Off the Chip Wagon Stained Glass Cookies 12 Compliments of Joan McElman, host of Welcome To My Kitchen Low-fat Chickpea/Potato Appetizers Bake or microwave a bunch of potatoes with skins on. When they are soft in the center, cool, and slice in half lengthways. Meanwhile, make the chickpea spread. Traditional chickpea hummus contains tahini (sesame seed paste) and olive oil, both of which are very high in fat. This is therefore a significant departure from traditional hummus and may be more accurately labelled a “chickpea spread”. If you have more chickpea spread than you need for the potatoes, you can use it on salad or sandwiches. Chickpea spread ingredients: 2 cups salt-free chickpeas 1 large garlic clove juice of one fresh squeezed lemon 1 tbsp yellow mustard 2 tsp mild curry powder (using spicier curry powder is optional) Blend until smooth. Assembling the appetizers: Apply a generous dollop of hummus to the cut side of each baked potato half. Decorate with a pinch of paprika and/or finely chopped fresh parsley. 3 Poutine Balls This spin on Poutine is different but equally as festive as these are balls and they make a great appetizer. As normal Poutine is just fried potatoes, I believe this counts as the cheesy mashed potatoes are in fact fried.... just not in a stick form like a French fry. For this recipe we need dry stuffing so skip the broth step in that recipe. Plus you will need to get your gravy quite thick like jelly to sit in the middle. CHEESY MASHED POTATOES 4 Yukon gold potatoes (peeled and diced) 1 cup white cheddar (shredded) 1/2 cup cream cheese (room temperature) 1/4 cup unsalted butter (room temperture) 1/2 cup whipping cream sea salt and white pepper to taste In a pot full of water boil potatoes until fork tender. Drain your potatoes and pass through a potato ricer. Add remaining ingredients into riced potatoes and fold in. Do not over mix or your mashed potatoes will become “gluey”. Add your salt and white pepper to taste. Let cool completely. Take a small ball of potato in your hand. Place a cheese curd, your turkey pieces, corn and peas in centre with about a tsp of your cooled jelly like gravy. Mould potato around the centre contents to create a ball (make sure the potato creates a full seal. Place on a cookie sheet and let set in fridge for an hour. Continue until you have you desired amount. You will not need to blanch these like french fries so go ahead and get your oil to 350F. Take 3/4 of the dry stuffing and place into a food processor to create bread crumbs. Mix the crumbs back into whole dry stuffing. Crack 3-4 eggs into a bowl and whisk to create your egg wash. Dip potato ball into the egg wash and roll in stuffing crumbs to coat completely. Dip a second time and repeat the stuffing coating. Do not over crowd your fryer as you start your batches. Once they turn folded remove from oil and place on wire rack. 4 Holiday Style Poutine When it comes to a holiday style Poutine, you need to look at the dinner staples that make a meal bring the comfort and warmth that drown out the hustle and bustle that the Holiday season also brings. Here are three spins on a classic dinner that will elevate your Poutine to the next level. By creating your base with holiday staples such as yellow potatoes, sweet potatoes and carrots you can truly bring an unexpected twist to Poutine. Here is what to start with: 4 yellow potatoes (skin on or off) 4 carrots (peeled) 4 sweet potatoes (skin on or off) Cut each of these length-wise to makes your fries. Soak your planks in cold water for about an hour (removing the starch makes them crisper and it is less likely they will stick together). Another option would be to spiralizer them as with Poutine #2 to create a basket (Just a fancier presentation really no difference other than more of a shoe-string cut to your fries). Continued... 5 BLANCHING FRIES Lower temp with a longer cook. This 2 step fry making process will produce good results for crispy fries with this one extra step. Get your oil to 250F and partially cook your fries (listen carefully for a slight whistle as steam escapes the inside). Roughly a 5-8 minute soak in the oil. Set aside until ready to get at high heat to get crispy and golden. For the baskets, use a spiralizer to create long curly strings of fries. Next create a tube out of aluminium foil and wrap the strands to create your basket. Blanch as you would any other fry just remember to leave the basket intact to set as it cools. After the 2nd fry just collapse the foil tube into the centre to remove. For the second fry your oil should be set to 325F - 350F. This will take 3-5 minutes. Be careful not to over crowd your fry basket to ensure an even cook. Season with salt immediately out if the fryer. This now comes down to layers. Try to ensure an even mix of fries, cheese toppings and of course your gravy. You want an even consistency throughout your Poutine. CHEESE CURDS A bag of good quality cheese curds is a must. Squeaky cheese curds brings authenticity to your Poutine and never cheap out on the gravy. Homemade gravy always trumps the store bought canned stuff. But considering the veggies like peas and corn are just a side note, a quick saute’ with butter should work nicely. Here are the recipes to use as a base for these creations. CRANBERRY SAUCE 1 cup cranberries (fresh or frozen) 1/4 cup sugar 1/2 orange (sliced) 1/4 cup water Add cranberries, water and sugar to a pan and dissolve sugar completely. Squeeze orange slices to release juice into pan and add peels to sauce. Simmer until sauce thickens. Add more sugar or orange juice if you would like it sweeter. Set aside to cool. WHISKEY GRAVY 1/4 cup turkey drippings 1/2 cup unsalted butter (room temperature) 1/3 cup all-purpose flour 4 cups vegetable broth 2 tbsp maple syrup (pure syrup works best) 1/4 cup whiskey thyme sprigs sea salt and white pepper to taste In a bowl mix butter and flour together to form a smooth paste.Set aside. In a pot (not one coated in tefalon), pour in turkey drippings, whiskey, broth and thyme (be careful if you are using a gas stove as the whiskey is flammable).Simmer liquids until reduced by 1/3 of original volume. Remove thyme sprigs. Using a whisk, rapidly incorporate the butter and flour paste into your liquid. Get this as smooth as you can (but in a worst case scenario pass it through a sieve to get out all the lumps). Add your sea salt and white pepper to taste and set aside until needed. 6 Holiday Three Course Turkey Dinner for Two ROASTED PARSNIP SOUP Serves 2 2 peeled & chopped parsnips 1 stick chopped celery 1/2 diced onion 1/2 garlic clove 2 tbsp olive oil pepper & salt 250ml vegetable stock whipping cream optional Preheat oven at 400F Toss parsnips with 1 tsp olive oil spread on baking sheet. Bake for 25 minutes. Remove from oven when golden brown. In a medium size sauce pan add oil over medium heat, sauté onions, celery & garlic until translucent, add roasted parsnip. Add stock bring to boil, turn down, simmer for 20 minutes. Remove from heat puree and adjust seasoning. Whipping cream optional. 7 APRICOT BREAD PUDDING Serves 2 1/2 baguette cut in cubes 100 grams chopped dried apricots 1/4 diced onions 1/2 diced celery stick fresh herbs chopped, parsley, sage or basil 1 small beaten egg salt & pepper splash of milk olive oil In a bowl combine bread & milk, let soak. Over medium heat use frying pan with olive oil, add onions, celery and sauté until soft, 4 minutes. Remove from heat, let cool. Squeeze bread and discard all liquid place back in bowl add celery, onions, apricots, herbs, salt & pepper, 1/2 the egg unless it needs more moisture place in fridge until needed. For baking separately: can be rolled in log form with aluminum foil or use as stuffing, oven baked for 45 minutes on 400F. DEBONED STUFFED TURKEY BREAST ROLL Serves 2 Dash salt & pepper 1 fresh lemon Preheat oven at 400F With a sharp knife slice the turkey breast from top to bottom half way through. Season with salt, pepper, fill with apricot bread pudding, pull turkey flap over. Using butchers twine,tie a small knot loop at top of string. Place under breast pull over and threw loop pull tight, with your middle finger, left hand place pressure on loop with four finger measure ½ inch downpull string to that spot place forefinger wrap string around breast pull through and repeat, tie at end.

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