Leaves are changing and the air is crisper which means that Thanksgiving is just around the corner. Even though gatherings may not look the same this year that doesn’t mean we can’t enjoy delicious food with small groups of good company.
So, in the spirit of the holiday, enjoy some of our staff favourites that we like to whip up around sweater weather season- happy cooking!
● 1 (8 oz.) tube of crescent rolls
● Cooking spray
● 1 (8oz.) Wheel of Brie
● 1/2c Whole Cranberry Sauce
● 1/4c chopped pecans (or walnuts if you prefer)
● 6 sprigs of Rosemary, cut into 1” pieces
Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
Bake until the crescent pastry is golden, about 15 minutes.
Ginger Glazed Carrots
● 1-½ lbs. Carrots, peeled & cut into ½” slices
● PC Stem Ginger Marmalade
● Sprinkle with parsley (Optional)
Place the carrots in a large pot of water (cover the carrots). Bring the carrots to a simmer.
Cook for 8-10 minutes or until carrots are tender. Drain off water.
Place the carrots in a serving bowl and add 2-3 tbsp. of PC Stem Ginger Marmalade. (More or less depending on you preference)
Optional - Sprinkle with a little fresh parsley.
● 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish ● 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups) ● 2 1/2 cups chopped yellow onions ● 1 1/2 cups 1/4" slices celery ● 1/2 cup chopped flat-leaf parsley ● 2 tablespoons chopped fresh sage ● 1 tablespoon chopped fresh rosemary ● 1 tablespoon chopped fresh thyme ● 2 teaspoons kosher salt ● 1 teaspoon freshly ground black pepper ● 2 1/2 cups low-sodium chicken broth, divided ● 2 large eggs
Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Graham Cracker Crust
● 3 cups graham cracker crumbs
● 6 tablespoons granulated sugar
● 10 tablespoons melted butter
● 1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
● 3/4 cup heavy cream
● 2 large eggs
● 3/4 cup granulated sugar
● 1 teaspoon vanilla extract
● 2 teaspoons pumpkin pie spice
● 8 oz. cream cheese, softened
● 1 large egg
● 1 egg yolk
● 1/2 cup granulated sugar
● 1 teaspoon vanilla extract
1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
2. Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
3. Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.
4. Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.
5. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.
6. Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.
7. Slice into squares and serve.
Have a safe and Happy Thanksgiving!