Canadian Home Trends Kitchen & Bath/Holiday 2013

Squash Flan with Wilted Kale, Dry Cranberries, Toasted Pumpkin Seeds and Balsamic Glaze 6/8 flans single servings 4oz size 2 1 2 5 3 2 3 cups buttercup squash, diced cup leeks, white part only, diced oz. butter oz. sour cream eggs tsp. corn starch oz. Parmigiano Reggiano, grated salt & pepper to taste ¼ tsp. allspice, ground 3 tbsp. toasted pumpkin seeds 1 oz. Balsamic glaze Parmigiano Reggiano for shaving For the wilted kale 3 cups Kale, leaves only chopped 1 cup dry cranberries 1 garlic clove, finely sliced 2 tbsp. butter Salt and Pepper to taste Place the squash and the leeks in a baking dish and season them with salt and pepper and butter, Wrap with tin foil and bake in a preheated oven at 375°f until completely cooked. Remove cover to allow drying for a few minutes. Allow to cool before proceeding to next step. Place the cooked squash mixture in a food processor and blend well. Add the sour cream, the cheese and the egg along with the starch and the allspice. Taste for correct seasoning and adjust accordingly. Butter 8 ramekins and flour them well, shaking off excess. Pour the squash mixture to almost the top and tap to settle them. Place in a baking pan and cook in a preheated oven at 375°f until firm. Remove from oven and keep warm. Holiday Stuffed Rolled Turkey Serves 10-14 1 whole boneless turkey (8 to 12 lb.), skin on and cut in half ½ lb. pancetta, thinly sliced & chopped 6 cups bread crumbs, fresh country loaf is best 2 cup grated padano 5 cup minced vegetables (celery, onion, carrot) 4 cloves garlic, finely chopped 1 tsp. fresh sage, finely chopped 1 tsp. fresh rosemary, finely chopped 1 tsp. fresh Marjoram, finely chopped ½ cup fresh parsley, chopped 6 eggs 3 tbsp. olive oil 3 tbsp. butter Salt and Pepper to taste For the roasting 4 cups. celery, onions, carrots, diced coarsely 5 cloves of garlic 3 sprigs of rosemary 4 bay leaves 2 sprigs of sage 3 cups chicken stock 2 oz. vegetable oil ½ L white wine ½ lb. butter Cut the bread loaf into chunks and place in a food processor, pulse until finely ground then set aside. In a preheated skillet with some butter and oil sauté the celery, onions, carrots, pancetta and garlic until soft and translucent. Add the sage, rosemary and marjoram and cook until fragrant. Add immediately to the bread crumbs and mix well. Season the bread with the cheese, the eggs, salt and pepper and parsley, mix well until the stuffing stays together, if not add some chicken stock. Alternatively one could use a rectangular or round pie pan to bake the flan. Make sure to line the bottom well to prevent leakage. Flatten each half of the turkey out using a mallet until equal in thickness throughout and fill each half with some stuffing. Preheat a frying pan; add the butter to it and immediately add the finely shaved garlic. Cook gently until translucent then add the cranberries and the kale. Season with some salt and pepper and cook until wilted and tender to your liking. Roll the turkey into a salami shape and wrap with cheese cloth. Tie each end and place some ties every 3 inches to ensure it will not lose its shape. To assemble the dish Place a flan in the centre of a round dish, place a pinch of wilted kale on top of the flan and sprinkle some of the cranberries around it. Drizzle some balsamic vinegar on the plate and drop a few toasted pumpkin seeds on the plate. Shave some Parmigiano over the top of the flan. Place the vegetables and the fresh herbs in a baking pan. Add the oil and toss well. Lay the rolls on it and sprinkle some chicken stock to wet the cheesecloth. Preheat the oven to 350°f and place the baking pan in it. Melt the butter with the wine and use for basting throughout the cooking. Do not forget to turn the rolls every twenty minutes and to baste every time. It will take approximately one hour and a half to cook the turkey. Once done remove from the pan and place on a tray, cover with tin foil and rest for about half hour. Add the remaining chicken stock to the baking pan with the cooking vegetables and herbs in it and bring to boil, reduce for a few minutes and strain to remove all the debris. Gently remove the cheese cloth from the rolls, slice and serve with a drizzle of the gravy. Vanilla Panna Cotta, Roasted Pears, Chocolate Sauce and Salted Almond Serves 6 ½ 3 50 2 1 L 35% cream sheets of gelatin or 6 gr powder gelatin gr sugar tbsp. whole yogurt vanilla bean or 1 tsp. extract For the pears 6 Bosc pears, halved, seeds removed 2 tbsp. of honey 2 tbsp. sugar (organic preferred) 1 oz. dark Rum 2 oz. white wine 1 tbsp. butter For the garnish 4 oz. chocolate sauce Salted toasted almonds, crushed coarsely If you are using leaf gelatin then you must soak it in cold water for a few minutes. This is best done before you start the process of the cream. Boil half of the cream with the sugar and the scraped vanilla seeds. Put the pod in as well for extra flavour. Once the cream boils remove from the stove and add the gelatin (drained of the water and gently squeezed to dry it up). Stir until dissolved then strain in a fine mesh strainer and set aside to cool. While the cooked cream cools, start whipping the cool cream to a nice thick consistency. Once the cooked cream is cooled to room temperature start folding in the yogurt and the whipped cream, be careful not to over whip the whole thing. Pour the cream into 4 oz. molds (aluminum or tea cups will do fine) and refrigerate for at least 3 hrs. Meanwhile, prepare the pears. Cut each half pear in half and place in a bowl, dress with the honey, wine and the liqueur. Place the wedges on a baking sheet dotted with butter and place in a preheated oven at 450°f. Cook for 10 to 15 minutes until the sugars caramelize. Remove and allow cooling before use. Pour some chocolate sauce on a plate, unmold the panna cotta and place it on the chocolate, arrange a few wedges of pears beside it and shower with toasted salted crushed almonds.

Canadian Home Trends Kitchen & Bath/Holiday 2013 | Page 108