The origins of Canadian Thanksgiving are more closely connected to the traditions of Europe than of the United States. Long before Europeans settled in North America, festivals of thanks and celebrations of harvest took place in Europe in the month of October.With Thanksgiving approaching quickly, we wanted to share some Thanksgiving recipes that might stand out at your annual celebration.
Thanksgiving roast turkey may garner most of the attention this time of year, but turkey can be prepared in many different ways as well.
Turkey takes on the flavor of other ingredients in a recipe. As a result, turkey often can be substituted for chicken, pork and even beef in many meals.
This recipe for “Spicy Lime and Cilantro Turkey Fajitas,” courtesy of The National Turkey Federation, makes for a flavorful dish that turkey lovers are sure to enjoy. Control the level of heat by adjusting the amount of cayenne pepper and green chilies to taste. This recipe calls for turkey tenderloin, but it can be equally delicious using leftover roasted turkey as well.
Spicy Lime and Cilantro Turkey Fajitas
Makes 4 servings
1 tablespoon paprika
1⁄2 teaspoon onion salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon fennel seeds, crushed
1⁄2 teaspoon dried thyme
1⁄4 teaspoon white pepper
1 pound turkey tenderloin, butterflied
1 lime, squeezed for juice
1 cup nonfat sour cream
1⁄4 cup thinly sliced green onions
1⁄4 cup finely chopped fresh cilantro
1 can (4 ounces) green chiles, drained
1 plum tomato, seeded and finely chopped
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon cayenne pepper
4 large pita rounds
1⁄2 cup shredded lettuce
In a shallow flat dish, combine the paprika, onion salt, garlic powder, cayenne pepper, fennel, thyme, and white pepper. Rub mixture over the turkey; cover and refrigerate for one hour.
Prepare grill for direct-heat cooking. Grill the turkey, 4 inches from the heat, 5 to 6 minutes per side, turning the turkey tenderloin halfway through the grilling time. Cook until a food thermometer registers 165 F in the thickest part of the tenderloin.
Place on a clean serving plate and squeeze the lime juice over the tenderloin. Slice the turkey, crosswise, on the diagonal into 1⁄4-inch slices.
Meanwhile, in a small bowl, combine the sour cream, onions, cilantro, chilies, tomato, black pepper, and cayenne pepper.
Fill each pita half with the turkey and top with the cilantro sauce. Add shredded lettuce.
Add something new to your pumpkin repertoire
Pumpkins are readily available in fall, when people carve jack-o’-lanterns out of pumpkins for Halloween or serve up pumpkin pie after a hearty Thanksgiving dinner. But people who are unsatisfied with plain old pumpkin pie can add something new to their repertoire this fall by cooking up the following recipe for “Pumpkin Cheesecake with Gingersnap Crust,” courtesy of Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books).
Pumpkin Cheesecake with Gingersnap Crust
Serves 8 to 10
Crust
11⁄2 cups gingersnap cookie crumbs
1⁄2 cup finely chopped hazelnuts
6 tablespoons unsalted butter, melted
1⁄4 cup sugar
Filling
11⁄2 pounds cream cheese, at room temperature
1⁄2 cup packed light brown sugar
1⁄4 cup granulated sugar
2 large eggs
2 large egg yolks
11⁄2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1 cup solid-pack pumpkin purée (not pumpkin pie mix)
1⁄2 cup créme fraîche, homemade (see below) or store-bought, or sour cream
2 teaspoons pure vanilla extract
1. Preheat the oven to 350 F. Lightly butter an 8- or 81⁄2-inch springform pan.
2. To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely on a wire rack. Increase the oven temperature to 425 F.
3. To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light and fluffy. Beat in the eggs and then the egg yolks one at a time, beating well after each addition. Add the flour and pumpkin pie spice and beat on low speed until just combined. Add the pumpkin purée, créme fraîche and vanilla, and beat until just combined. Pour the filling into the shell.
4. Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 250 F and continue baking for 1 hour.
5. Turn the oven off and let the cheesecake cool in the oven for 21⁄2 hours. Then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.
6. To serve, run a knife around the side of the cheesecake and remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.
Créme Fraîche
Makes about 1⁄2 cup
1⁄2 cup heavy whipping cream
1⁄2 cup créme fraîche or sour cream with live cultures
Pour the cream into a glass jar with a tight-fitting lid and spoon in the créme fraîche. Let sit on the counter, with the lid slightly ajar, until the mixture thickens, from 4 to 24 hours, depending on the weather. Refrigerate, tightly covered, until ready to use.
A fresh and tasty take on a much-maligned holiday staple
Certain foods are synonymous with the holiday season. Thanksgiving turkey. Holiday cookies. Fruitcake. While those first two make mouths water. fruitcake rarely inspires stomachs to rumble in anticipation.
But fruitcake is more than just something to go ignored on holiday serving tables. The following recipe for “Fig and Walnut Fruit Cake” from Andrew Schloss’ “Cooking Slow: Recipes for Slowing Down and Cooking More” (Chronicle Books) is chewy, crunchy and wholesomely rich, making it something holiday hosts will be proud to serve to their holiday guests, who might just come away with a whole new appreciation for fruit cake.
Fig and Walnut Fruit Cake
Makes 12 servings
Vegetable oil spray
1 pound walnut halves and pieces
1 pound dried figs, stems removed, quartered
3⁄4 cup all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon fine sea salt
1 cup sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1⁄2 cup diced candied orange peel
1⁄4 cup walnut brandy, such as Nocello
Preheat the oven to 225 F. Coat the inside of a 9-by-13-inch baking pan with the vegetable oil spray; set aside. Toss the walnuts and figs in a large mixing bowl; set aside.
Mix the flour, baking powder, salt, and sugar in a medium bowl. Toss 3 tablespoons of the dry ingredients with the nuts and fruit to coat.
Adds the eggs and vanilla to the remaining dry ingredients and mix with a wooden spoon to form a smooth batter. Mix in the candied orange peel. Scrape into the nuts and fruit and toss with a rubber spatula until everything is evenly coated.
Scrape the batter-coated nuts and fruit into the prepared pan, wet your hands with cold water, and pack the nuts and fruit firmly into the pan. Set in the oven and bake for 8 hours, until the top is golden brown and a skewer inserted into the center comes out clean. (An instant-read thermometer inserted in the center of the cake should register 215 to 225 F.)
Remove the pan from the oven and spoon the brandy over the top. Cool on a rack for 30 minutes. Run a knife around the edge to loosen, invert onto a rack, remove the pan, turn right-side up, and cool to room temperature.
Variation: You can “bake” this in a slow cooker; you will need a 11⁄2-quarter soufflé dish and a 6-quart or larger slow cooker. Once the batter is in the soufflé dish, put it in the slow cooker and cook on low for 6 hours.
Recipes provided by: Metro Creative
