7 sweet-and-savoury Thanksgiving recipes | Vancouver Sun

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Thanksgiving is the perfect time to get together with family and friends to enjoy a small feast. In order to prepare for a potential festive menu, we asked a few Vancouver chefs and restaurant teams to share their favourite delicious dishes that are sure to delight those who gather around them. From perfect pumpkin pie to a fresh seafood stew, here are the recipes they cooked up for us.

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Festive stuffed delicata squash

Recipe by: Chef Dave Letford, Pacific Institute of Culinary Arts 

2 medium-sized Delicata squash (Kuri or kabocha squash can also be used)

1 1/2 cup (375 mL) mushrooms chopped, (approximately 5-8 whole mushrooms

1 cup (250 mL) wild rice

8 sage leaves

1/4 (60 mL) cup slivered almonds

1/2 cup (125 mL) pumpkin seeds

1/4 (60 mL) cup dried cranberries

3 cups (750 mL) carrot purée

Carrot purée

3 large carrots

1/2 head garlic

1/2 large yellow onion

2 tbsp (30 mL) olive oil

2/3 cup (160 mL) dry white wine

1 tsp (5 mL) cinnamon

1/2 tsp (2.5 mL) nutmeg

1 cup (250 mL) oat milk

1 bay leaf

Salt and pepper to taste

Chop garlic and onion to a medium dice. Allow to sweat in olive oil over medium-low heat. Lightly season with salt and pepper and cook until the onions are translucent. Peel and chop carrots and cut to quarter-sized coins, then add to onions and garlic. Deglaze with white wine and add cinnamon and nutmeg. Allow wine to reduce by half. Add oat milk to cover and simmer to reduce oat milk while the carrots cook (about 20 minutes). Once carrots are tender, add everything into a blender and purée till smooth. Split carrot purée into one cup and two-cup portions to combine with stuffing ingredients as well as to coat the roasting pan.

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Wild rice 

Wild rice cooks up easily just like dried pasta. Bring a large pot of water to a boil and season with salt. Cook wild rice for 30-45 minutes, checking its texture after 30 minutes. Rice should be chewy yet tender. Drain excess water. Set aside.

Cut Delicata squash lengthwise from top to bottom. Chop mushrooms to match the size of the almonds and finely chop the sage leaves. In a mixing bowl combine cooked wild rice, mushrooms, sage, slivered almonds, pumpkin seeds, cranberries and one cup of prepared carrot purée. Spread the remaining carrot purée on the bottom of a baking dish. Generously scoop the wild rice mixture into the cavity of the Delicata squash halves. Place on the carrot purée. Cover baking dish with tin foil. Bake in oven at 350 for 30 minutes. Remove tin foil and continue baking for 30 minutes until lightly browned.

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Serves 4.

Cioppino

Recipe by: Chef Tommy Shorthouse, Fanny Bay Oysters

Cioppino base

Pinch Kosher salt

1 tsp (5 mL) paprika

1 pinch saffron threads

1/2 tsp (2.5 mL) chili flakes

1 medium yellow onion, diced

2 large heads fennel, diced

2 x 400 mL cans crushed tomato

3.5 oz (100 g) tomato paste

3 oz (90 mL) white wine

1/8 cup + 4 tsp (50 mL) olive oil

5 cloves garlic

In large deep pan, heat olive oil until hot, but not smoking. Add onions, garlic, fennel and dry spices and sauté. Once mixed, add white wine and reduce wine by half. Add tomato paste and coat the onion and fennel. Add the canned tomatoes and stew the mixture on medium-low heat until all ingredients are tender and the mixture has slightly thickened. Using a blender, blend mixture until smooth.

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From here you can store your broth base for later use or add it back into the pan and add your desired fresh seafood types and amounts. Mussels and clams only take around six minutes to cook, so make sure to add any larger items like the crab in the broth first so as not to overcook the smaller shellfish. Top tip is to ask your local seafood shop or shellfish market to kill and clean your crab for you so all you need to do is toss your crab legs and body sections into the stew base for an impressive family meal!

Serves 4.

Prime rib with truffled mushroom au jus

Recipe by: Chef Garett Blundell, The Victor

24-48 oz (1 1/2- 3 lb) AAA or better prime rib, cap on

1 tbsp (15 mL) French mustard

1 cup (250 mL) red wine

Salt and pepper, to taste

Preheat oven to 300 degrees Fahrenheit. Rub the prime rib with French mustard and season the steak well with salt and fresh-cracked pepper. Set the prime rib in a large roasting pan with the rack attachment in place. Add 1 cup red wine to the bottom of the pan.

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Place roast in the oven and cook for approximately 45 minutes to one hour. Bring the oven up to 350 degrees Fahrenheit and cook for another 15-20 minutes. This will produce a nice crust/char on the outside of the steak. Remove from the oven and let rest for half an hour. This will produce a nice, medium-rare to medium-cooked steak. Increase cook time for more doneness.

Once rested, slice the steak to desired thickness and serve topped with au jus.

Truffled mushroom au jus

2 quarts (2 L) unsalted beef stock, plus pan drippings from the roast

1 cup (250 mL) red wine

2 cups (500 mL) cream

2 shallots

1 tsp (5 mL) oil

2 sprigs thyme

1/4 oz (5 g) whole black peppercorns

1 1/4 oz (40 g) canned shaved truffle

In a pot, lightly sauté the shallots in a touch of oil until they start to caramelize. Add the thyme and peppercorn. Add the red wine and reduce on medium-high heat until 50 per-cent evaporated. Add the beef stock and pan drippings, then reduce the beef stock another 50 per-cent. Add the cream, again reduce by 50 per-cent. At this point, you should have a nice rice and sauce-like consistency to the sauce. Add the canned shaved truffles and season with salt. Set aside.

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Chef’s note: The au jus can be made in advance, and the pan drippings from the steak can just be added in at the last minute.

 Serves 2-4. 

Butternut squash arancini

Recipe by: Chef Behshad Zolnasr, C|Prime

Risotto rice

2 cups (500 g) Arborio rice

4 cups (1 L) vegetable stock

1/4 onion

1/3 cup + 4 tsp (100 mL) olive oil

1 tbsp (15 mL) oil

1 cup (250 mL) white wine

1/2 cup (125 mL) grated Parmesan

Butternut squash puree 

2 medium roasted butternut squash

2-4 sage leaves

2 oz (58 g) cold brown butter

1 tsp (5 mL) salt

1/8 cup + 4 tsp (50 mL) olive oil

Egg wash

2.2 lbs (1 kg) Panko breadcrumbs

2 cups (500 mL) all-purpose flour

4 eggs beaten with 1/3 cup + 4 tsp (100 mL) water

2 pinches salt and pepper

Fior de Latte (to stuff)

For the butternut squash puree, peal 2-3 large butternut squash and cut them into one-inch chunks. Toss them in a drizzle of olive oil salt and pepper. Roast them in the oven at 350 degrees Fahrenheit for 45 minutes or until fork tender. Place them in a food processor and add brown butter, sage and seasoning. Puree until smooth and set aside to add to your risotto.

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Heat 2 tbsp butter and 50 mL of oil in a medium saucepan over medium. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Stir in rice; season with 1 1/2 tsp salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, about 4 minutes. Add remaining 1 3/4 cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 10-12 minutes longer. Remove from heat. Stir in Parmesan and butternut squash puree.

Spread risotto in an even layer on a parchment-lined rimmed baking sheet. Chill at least 1 hour or up to 4. Cover risotto with plastic wrap after one hour so it doesn’t develop a skin). Line another rimmed baking sheet with parchment. Scoop about 1/4 cup risotto into your hands and form into a patty about 2 1/2-inches in diameter — it doesn’t need to be perfect. Place one small piece of fior de latte in the centre of patty. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a 2-inch ball. Your hands might get messy, and the balls may be slightly misshapen but they’ll firm up later. Place on prepared baking sheet. Repeat with remaining risotto and mozzarella. Freeze balls for 10 minutes.

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Meanwhile, pulse panko in a food processor or place in a zip-top plastic bag and crush with a rolling pin until finer crumbs form. Transfer to a shallow bowl. Place flour in another shallow bowl. Lightly beat eggs in a third shallow bowl and mix with water; season all bowls with salt and pepper. Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip back into bowl. Coat with panko, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls while you heat oil.

Pour oil into a medium heavy pot fitted with thermometer to a depth of 2 inches. Heat over medium until thermometer registers 350 degrees Fahrenheit. Carefully lower half of rice balls into oil with a slotted spoon or spider and fry until deeply golden brown, 6–8 minutes. Transfer to paper towels to drain, season with salt. Repeat with remaining rice balls.

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Roasted cauliflower and capers

Recipe by: Harper Moll, Tractor At Home

1 large head cauliflower

1/4 cup (60 mL) olive oil

3-4 halved garlic cloves, quartered if large

Salt and pepper to taste

Slice the cauliflower into 1/2-inch steaks, breaking into bite-sized pieces. Preheat oven to 400 degrees Fahrenheit. Toss cauliflower, olive oil, garlic cloves, salt and pepper into a large bowl until well coated and place on parchment lined sheet pan. Roast for 30-35 mins until brown and cooked through.

1 tbsp (15 mL) red wine vinegar

1 tbsp (15 mL) olive oil

2 tbsp (30 mL) grainy mustard

2-3 tbsp (30-45 mL) capers, drained

1/4 cup (60 mL) Italian parsley, chopped

Combine ingredients in a large bowl until well mixed. Toss roasted cauliflower in mixture until well coated and serve immediately.

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Serves 2-4. 

Chai spiced pumpkin pie with maple meringues

Recipe by: The Teahouse in Stanley Park

Pie filling

2 3/4 cups (680 mL) pumpkin puree

1 3/4 cups (430 mL) heavy whipping cream

5 large eggs

1 tsp (5 mL) vanilla extract

1 1/2 tbsp (22.5 mL) Chai spice mix

1 cup (250 mL) granulated white sugar

2 3/4 cups (680 mL) cream

1 store-bought pie shell or preferred shell recipe

Crack and whisk eggs in a large bowl. Add all ingredients into bowl and mix until well combined and smooth. Pour ingredients into pie crust and bake at 325 degrees Fahrenheit for 50-55 minutes checking halfway through to ensure an even cook. Take pie out of oven and let rest until filling is set, 1-2 hours.

Maple meringues

4 large eggs

2/3 cup (160 mL) granulated white sugar

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3/4 tsp (4 mL) maple syrup

Separate egg whites from yolks, only the egg whites are needed for the recipe. Add maple syrup to egg whites in a mixing bowl and whip at a medium-high speed until soft peaks are formed. Slowly add in sugar and continue mixing at medium speed until well incorporated. Using a star-tip piping bag, create small cookies, about the size of a quarter, on a sheet tray with parchment. Bake at 200 degrees Fahrenheit for one hour and then store at room temperature in an air tight container until needed.

6-8 servings.

Pumpkin bread

Recipe by: Chef Daria Andriienko, Five Sails

2 eggs

1/4 cup (50 g) sugar

1/3 cup (75 g) brown sugar

2 1/2 cup (380 g) pumpkin pure

1/4 cup (60 mL) butter milk

1/2 cup (125 g) butter or brown butter

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1/4 cup (60 g) dark chocolate pieces

1/4 cup (60g) roasted pecan or any other nuts you prefer

1 3/4 cup (220 g) all purpose flour

1 tsp (20 g) baking soda

2/3 tbsp (8 g) cinnamon power

1/3 tsp (2 g) clove powder

1/3 tsp (2 g) nutmeg powder

1/3 tsp (2 g) all spice powder

Pre heat your oven 350 degrees Fahrenheit. Scale all dry ingredients together. Mix eggs and both sugars together until fully incorporated. Mix together pumpkin purée, buttermilk, melted butter or brown butter (optional) together, add this mix into the eggs. Sift dry ingredients into the wet mixture.

Chop chocolate, if needed, so all the pieces are uniform size. Do the same with the pecans. Add chopped ingredients into the mix. Prep baking tray with parchment paper and oil spray. Add cake mixture to the mould, and bake for 55-65 minutes, check with toothpick to test the centre.

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Chocolate glaze

11 oz (300 g) 70% dark chocolate

9 oz (250 g) 40% milk chocolate

3 oz (85 g) neutral oil such as grapeseed

Melt chocolate, slowly incorporate oil, and glaze the room temperature or colder cake. To help glaze set faster, put glazed cake in fridge.

Cinnamon chantilly 

1/2 cup (125 mL) homogeneous milk

2 1/4 cup (560 mL) heavy cream

1 1/4 cup (310 g) white chocolate

1 tbsp (15 mL) cinnamon powder

In a pot, pour 1/4 cup cream, milk and cinnamon to your taste preference, bring to boil, and pour over chocolate. Mix until fully dissolved. Add remaining 2 cups of cream and mix. Let set in fridge for eight hours. Whip before using. Pipe cake with desired amount before serving. Decorate with any additional toppings such as a dusting of cinnamon or caramelized pecans.

6-8 servings.

Aharris@postmedia.com