FRIENDSGIVING + ROAST TURKEY

the menu //

roasted fennel yogurt dip

homemade sourdough

focaccia

cucumber spears

sweet and spicy mixed nuts

turkey (recipe below)

cranberry sauce (recipe below)

gravy

mashed potatoes

hasselback butternut squash

simple stuffing

winter greens salad with chives

pumpkin pie

vegan pumpkin cashew mousse

THANKSGIVING TURKEY // serves a crowd

Ingredients:

~5-7kg (12ish lbs) turkey
2 cups dry white wine
2 onions, skin on, halved
1 head garlic, halved
4 stalks celery, roughly chopped

dry-rub //
4 tsp kosher salt
2 tsp brown sugar
1 tsp fresh black pepper
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
1 tsp dried savory

room temp butter or margarine

What to do:

In the morning, remove the giblets and pat the turkey dry with paper towels. Set it on a wire rack in a roasting pan, and cover in dry-rub. Ensure you get all the sides, inside the nooks, etc.

When ready to cook, preheat the oven to 450. Add the wine and scatter the vegetables to the bottom of the roasting pan. Gently rub some room temperature butter or margarine over the turkey, being careful to not remove all the dry rub.

Roast, uncovered, for 25-30 minutes until nicely golden. Lower the temp to 300, and roast (still uncovered) until internal temperature reaches 165 (dark meat) and 150 (breast). Assume 3-4hrs for a turkey of this size.

Once ready, remove from the oven and tarp with tinfoil for roughly 30 minutes.

CRANBERRY SAUCE // can easily be doubled

Ingredients:
1-12oz bag cranberries
1/2 cup orange juice
1/2 cup water
3/4 cup white sugar

What to do:
Combine all the ingredients in a saucepan over medium-high heat. Simmer for 10-15 minutes, stirring often, until the cranberries start to pop (be careful). Once popping, press the cranberries gently with the back of your spoon to help them burst and break down. It will thicken as it cools.

PUMPKIN PIE (LACTOSE FREE)

Happy Thanksgiving! This time last year, we were one week away from our wedding, hanging in the Eastern Townships with my family. I attempted my first pumpkin pie last year, and it turned out so well, that I was put in charge of dessert again this year. I relied heavily on my Oma's fool-proof shortbread tart crust, and adapted a basic filling recipe to my dairy-free needs. Simple and delicious. I hope you like it.

OUR WEDDING: PART I [AND SWEET POTATOES WITH POMEGRANATE AND MINT]

Back in January, we had this crazy idea to bring all our favourite people to a place we love for a weekend of wedding festivities. It was important to us to get more than one evening with our guests, and the County seemed like the perfect place to do that. So we set out to plan a weekend that we knew we would love, and hoped that our friends and family would love it too.

The weekend started with a welcome dinner at County Road Beer Co. We've loved Hinterland Winery ever since our first trip to the County, so we knew that their neighbouring brewery would not disappoint. They worked with us to develop a beautiful seasonal menu, we set out some of our favourite bubbly, and we let the evening just run its course. We lucked out with the weather, allowing us to take advantage of their large outdoor patio, and guests just mingled, chatted, laughed, ate and drank. It was the perfect start to the weekend.

VEGAN PUMPKIN PIE ICE CREAM [#VIRTUALPUMPKINPARTY]

October has maybe been the best month yet. The weather has been fabulous, the leaves are looking better then ever, and we've been happily chowing down on all things autumnal, like apples and squash. I could live in this season forever.

When I received Sara's email about this years #virtualpumpkinparty, it was a balmy October day and I had a sudden craving for ice cream. The ice cream bowl was still hanging out in the freezer, and it needed to be moved into the cupboard for winter hibernation, so I figured why not. I took all the familiar pumpkin pie flavours and wrapped them into a coconut based, vegan ice cream. Then, because I always prefer a little crunch and texture, folded some dark chocolate shards into it. So even if its not a warm autumn where you are, I'd say make ice cream - because there's always room for ice cream, no matter the season.

MULLED APPLE CIDER

We were recently in Vermont, and as per the recommendation of a friend, we stopped at the Cold Hollow Cider Mill for breakfast dessert and indulged in their famous apple cider donuts. While there, we spotted a giant jug of fresh apple cider and couldn't resist.

The past week has been filled with home-made baked donuts, mugs of warm cider while binging on our new favourite show, brainstorming about how to recreate the epic apple cider sorbet we had in Waterbury, and (naturally) trying to come up with a boozy way to finish off the jug. Mulled wine just felt right, after waking up yesterday to our first snow fall of the season -- filled with all the warmth, aromatics and alcohol one craves this time of year.

AUTUMN MARKET SALAD WITH DIJON DRESSING

The market beside our house is stocked with variety right now -- overwhelming with pumpkins, bales of hay and an overall autumn vibe, yet still selling the last of Quebec's beauty berries and tomatoes. For me, this is quintessential Fall -- the gradual fade out of summer followed by the slow transition into shorter days, colder temps, boots and sweaters. It totally came out of no where this year.

Autumn's bounty is pretty spectacular, and far more varied than apples and pumpkins (there will be plenty of that this weekend, don't worry). So while I prepare to stuff myself with pie and studying (there may not be any turkey this year), I figured a giant bowl of veggies was just what I needed. If you're celebrating this weekend, enjoy the long weekend and happy (canadian) thanksgiving!

(BAKED) BITE-SIZE APPLE DONUTS WITH HONEY GLAZE

Free time has been pretty sparse around here lately -- days have been filled with work and evenings with studying, leaving very little time for the fun stuff. I'm sneaking in family time and friend time as best I can, but things will continue to stay a little quiet around here until November.

That being said, this weekend's unexpected trip to the Abbey to go apple picking was just what I needed: fresh 'autumn is coming' cottage air, a summery sky, and all the apples a girl could dream of. It was perfect. When we arrived home with a 10 lb bag of apples, apples and honey seemed like the only solution (considering I didn't get around to baking last week for Jewish New Year). Last year's apple chips and apple sauce are totally happening this week too.

Happy almost first day of Fall, and Gmar Chatima Tova to those celebrating.

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE

I attended my first engagement party this weekend, and in my opinion, engagements are definitely a cause for celebration! This engagement party was unique in that it was a potluck - Nona provided the pasta and crostata, while the guests were tasked to bring appis, salads and bevvies. When I sat down to plan my dish, I knew I had to include pomegranate seeds; not only because they are easy to find this time of year (and I love them), but because there is something about them that just screams CELEBRATION!! The rest of the salad threw itself together fairly easily, inspired by all of the thanksgiving recipes inundating the web these days.

much love to E+J, can't wait for november 2015 xx

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE // serves a large crowd

I recently invested in a rimmed, non stick, baking sheet - goodbye parchment, hello perfectly roasted veggies. Just saying.

Preheat oven to 400.

Ingredients:

1 large sweet potato, diced
1 red onion, sliced
4 cups loosely packed red kale (or green), roughly chopped
4 cups loosely packed lacinato kale, roughly chopped
1 pomegranate, de-seeded
1/2 cup hazelnuts, chopped in half
1-2 T olive oil
1/2 T balsamic vinegar
1/2 tsp paprika
s + p

lemon-shallot vinaigrette //
1 shallot, chopped
1/2 cup olive oil
1/4 cup water
juice from 2 lemons
2 tsp dijon mustard
1 tsp honey
s+p

What to do:

On a rimmed baking sheet, toss the sweet potato cubes with a drizzle (~1 T) of olive oil, the paprika and some salt and pepper. Roast for 30-45 minutes, flipping halfway through, until browned and crispy.

Line a baking tray with parchment. Toss the onion slices with the remaining olive oil and the balsamic vinegar. Roast for 20-25 minutes, until caramelized.

To make the vinaigrette, combine all the ingredients in a blender or food processor and pulse until smooth.

In a large bowl, combine the kale with a 1-2 spoonfuls of vinaigrette. Use your hands to gently massage the kale and dressing. Set aside.

Toast the nuts in a small saucepan over medium heat. For the most part, the skins will fall off during/after toasting. Set aside.

Remove the veggies from the oven, and allow to cool before adding them to the kale. Continue to add the pom seeds and hazelnuts. Dress liberally, and toss well.

If  making ahead of time, add the pom seeds, hazelnuts and dressing just before serving.

Enjoy!

GREEN CURRY WITH OKRA, EGGPLANT + ROMANESCO

Full days at work, busy weekends and darkness at 6pm definitely takes its toll on me. Daylight hours are limited, and though I know that I should be cherishing this fantastic autumn weather before we're hit with our first snow fall, I'm drawn into the kitchen in hopes of snapping some photos before the sun sets. Apologies in advance if posts slow down a bit over the next few months as I struggle to balance my job, weekend getaways, time in the kitchen and very few hours of daylight.

Long days at work, followed by chilly walks home, has me craving couch time, sweatpants, the bridge (obsessed) and hearty, substantial meals; bowls packed with flavour, seasonal veg and warmth. This dish is just that - and more. Probably one of the fastest curries I've ever thrown together (this would be a close second), it works perfectly for dinner, and equally well for a week day work lunch.

GREEN CURRY WITH OKRA, EGGPLANT + ROMANESCO // serves 4-6

Preheat oven to 400.

Ingredients:

1 romanesco broccoli, broken into florets
2 japanese eggplants, roughly chopped
20 okra, roughly chopped
1 T olive oil
salt, pepper, red pepper flakes

nub coconut oil
2 T green curry (recipe below)
1 can coconut milk
sprinkle coconut (or brown) sugar
2 kefir lime leaves (tough to find, but mandatory! try a grocery store in chinatown)

jasmine rice, cilantro and toasted cashews (optional), to serve

green curry//
5 green chilies
2 tsp lemongrass paste
1 cup fresh cilantro, leaves and stems
1/4 cup shallot
2-3 garlic cloves
2" nub fresh ginger
zest from 1/2 a lime
1/2 tsp tumeric
1/2 tsp coriander
1/2 tsp cumin
1/4 cup water

What to do:

Start by making the green curry. Combine all the ingredients in a blender and pulse to combine. If too thick, add more water -- you want a paste, not a liquid. Store in an airtight container.

In a large bowl, toss the romanesco, eggplant and okra with the olive oil. Spread onto two parchment lined baking sheets and sprinkle with salt, pepper and red pepper flakes. Roast for 10 minutes, toss, and an additional 10 minutes. Remove from oven and set aside.

While the vegetables are roasting, prepare the sauce. Heat the coconut oil in a heavy bottom pot. Add the green curry paste, coconut milk and sugar and stir to combine. Bring to a boil, then reduce to a simmer. Toss in the kefir lime leaves and simmer for 10 minutes, allowing the sauce to thicken. Discard leaves before serving.

When ready to serve, start with a mound of rice and top with roasted veggies and a heaping spoon of green curry sauce. Sprinkle with fresh cilantro and some toasted cashews. Enjoy!

APPLE CHIPS, APPLE SAUCE + ALL THE FALL COLOURS

Unlike last year, we spent Thanksgiving weekend in and around the Collingwood area. I've come to realize, that no matter where you are, Thanksgiving in Canada is absolutely breathtaking. The chill in the air, the colour of the leaves, and the short, yet well spent time with the sun, makes for a truly spectacular landscape and a fantastic way to spend a three day weekend. We consumed enough turkey, pumpkin treats and apple cider to last a while, and came home with half a peck of apples -- leaving me no choice but to whip up an apple extravaganza in the kitchen. Crisp, massive pancakes, compote and maybe even some more granola still to come. And while I'm at it, maybe some butter, a cinnamon roll, a biscuit waffle or donut. Because, why not?

APPLE CHIPS //

Preheat oven to 225.

Ingredients:

2 large, or 3-4 smaller, apples
half a lemon
white sugar
cinnamon

What to do:

Using a mandoline, thinly slice the apples, and toss in a large bowl with juice from half a lemon.

Spread in a single layer onto 2 parchment lined baking sheets, and sprinkle with white sugar and cinnamon.

Bake for 1 hour and check on the chips. Depending on how thin your original slices were, the remaining baking time will vary, so use your judgement. Keep a close watch as they can easily burn.

• If the tops are crisp, flip and bake for an additional 10 minutes;
• If the tops still feel soft, bake for another 15-30 minutes until crispy -  then flip, and finish with an additional 10 minutes.

Allow to cool completely before storing in an airtight container.

CHUNKY APPLE SAUCE //

Ingredients:

3 pound apples, peeled, cut into chunks

2 T water

2 T brown sugar

1 T lemon juice

cinnamon

What to do:

Place apples and water in saucepan; stir over medium-high heat until bubbling. Reduce to low heat, cover and cook, stirring often, for 15-20 minutes. Stir in sugar, lemon juice and cinnamon. Cover and simmer for  another 3-5 minutes.

ROASTED AUTUMN VEGGIES WITH A HORSERADISH + POMEGRANATE RELISH

This post will be short and sweet -- wishing all my fellow Canadians a happy turkey weekend with a massive bowl of roasted autumn veggies. The colours are perfect for a festive table, and the dish can easily be made ahead of time -- ideal when the oven is already in use. If you can, pick the prettiest, most colourful veggies you can find and get roasting. Happy Thanksgiving folks!

ROASTED AUTUMN VEGGIES WITH A HORSERADISH + POMEGRANATE RELISH // serves 8-10 as a side, 4 as a main

This is a perfect side dish to accompany any autumn dinner, Thanksgiving included. Alternatively, toss in 1 cup of cooked quinoa or a can of white beans and a squeeze of lemon juice for a hearty lunch time meal.

Preheat oven to 400.

Ingredients:

1 cauliflower (I used 1/2 yellow, 1/2 purple), stems removed and cut into florets
20 brussels sprouts, halved
1 delicata squash, halved, seeds removed and sliced into 1/2" moons
1-2 T olive oil
sprinkle cayenne, salt and pepper

2-3 radishes, thinly sliced

horseradish + pomegranate relish//
1 pomegranate, seeds removed
1/2 T orange juice
1/2 T prepared horseradish
s+p

What to do:

Combine the cauliflower florets, brussels sprouts and squash in a large bowl. Drizzle with olive oil and spread onto 2 parchment lined baking sheets. Sprinkle with cayenne, salt and pepper.

Roast the veggies for roughly 30 minutes, until the edges are browned. Transfer to a large serving bowl.

While the veggies are roasting, prepare the relish. Mix the pom seeds, oj, horseradish, salt and pepper in a small bowl, and stir to combine.

To serve, toss the warm veggies, sliced radish and pomegranate relish. Serve immediately.

A CONCORD GRAPE TART WITH ROSEMARY + GINGER

As much as I love fall, I truly hate (yes, hate), how the days get shorter and shorter as winter approaches -- darkness when I wake up, darkness when I leave work. Ugh.

My 35 minute walk to work is my one chance to enjoy the sun, and scope out the fresh produce in the market along the way. I first spotted these grapes about a month ago and was totally tantalized by them. I had high hopes of working them into a variety of dishes -- I tried oven roasting them for a salad, but the result was far too sweet for my salad preferences; I thought about pan frying, but knew the grape wouldn't hold up well to the heat; I was inspired by some gorgeous local focaccia, but didn't have the hours to dedicate to rising dough (next time). So I settled on a simple tart -- a fairly basic crust, allowing the grapes to dominate in all their sweetness and glory.

A CONCORD GRAPE TART WITH ROSEMARY + GINGER // 9" springform pan

Ingredients:

1 cup almond meal
1/2 cup spelt flour
1 tsp ground ginger

5 T butter
1 egg yolk
1/2 tsp vanilla
1/4 cup maple syrup

1 1/2 - 2 cups concord grapes
1 spring rosemary
turbinado sugar, for sprinkling

What to do:

In a bowl, combine the almond meal, spelt flour and ginger. Stir to combine.

In a small pot over low heat, melt and gradually brown the butter. Remove from the heat and bring to room temperature. Whisk in the egg yolk, vanilla and maple syrup. Pour the wet mixture over the dry and mix just until combined.

Lightly butter your springform pan. Transfer the batter and spread evenly throughout the pan. Place in the freezer for 30 minutes.

Preheat the oven to 300.

Remove the tart from the freezer, and fill with grapes. Use a pair of scissors to cut and evenly distribute about 1/3 of the rosemary spring throughout. Sprinkle with turbinado sugar.

Bake for 30 minutes. Increase the heat to 325, and bake an additional 5-10, until the edges are golden brown. Remove from the oven and let cool on a wire rack. If your grapes didn't explode, using the back of a spatula, gently (and carefully) press down on the grapes to force them to burst.

Serve warm. Or as a room temperature snack the next day.

AUTUMN GRANOLA

AUTUMN GRANOLA // makes enough for the week

Loosely adapted from My New Roots

Preheat oven to 350.

Ingredients:

2 cups rolled oats
1/2 cup raw almonds, chopped
1/2 cup pumpkin seeds
3/4 cup flaked coconut
1/2 cup dried currents (to be added after)
1/4 cup honey
2 tbsp coconut oil
1 vanilla bean

What to do:

In a large bowl, combine the oats, almonds, pumpkin seeds and coconut.

In a small skillet on medium heat, combine and melt the honey, coconut oil, and inside 'paste' of 1 vanilla bean.

When the mixture starts to boil, remove from the heat and pour over the oats. Stir well to coat all the flakes.

Spread mixture onto a parchment lined baking sheet and bake for ~30 minutes, checking and stirring every 10 minutes. Remember that the oats crisp up once removed from the oven, so be careful not to overcook/burn.

Once you remove the pan from the oven, add in the currents and stir to combine.

MOLASSES BAKED APPLES

When I was little, I would explode apples in the microwave with my grandparents. Well, not so much explode, as watch them get all soft, gooey and delicious. Ever since then, I've loved baked apples. In keeping with Apple October, I tried to step up a standard baked apple with molasses.

MOLASSES BAKED APPLES // serves 6

Preheat oven to 375.

Ingredients:

6 apples
2 tbsp brown sugar
2 tbsp butter, cubed
1 tsp cinnamon
1/4 cup chopped walnuts
1/2 cup molasses

What to do:

Using a melon scoop, core out the apples. Make sure the hole is large enough to hold the filling.
Lightly grease a baking pan and place the apples in the dish.
In a small bowl, mix together the butter, brown sugar, cinnamon and walnuts.
Fill the apple centres with the mixture and then drizzle with molasses.
Fill the dish with a small amount of water - enough to cover the bottom of the apples.
Bake for about 40 minutes, repeatedly opening the oven and basting the apples with the molasses.

APPLE CRISP

For many people, October is pumpkin season. Don't get me wrong, I do love my annual pumpkin spice lattes, but for me, October is all about the apples. I love all things apples; a daily crunchy afternoon snack, a warm compote on a chilly morning, the list is endless - and the abundance of apples in the fall complements that perfectly.

APPLE CRISP // 9x9 glass dish

Preheat oven to 375.

Ingredients:

8 apples
cinnamon

1/2 cup unsalted butter, room temp.
1/2 cup flour
1 cup rolled oats
3/4 cup brown sugar

What to do:

Peel, core, and chop 8 apples. I typically cut mine into chunks, others slice them into slices; do whatever you prefer.

Place the apples in the dish and sprinkle, generously, with cinnamon.

In a separate bowl, stir together the flour, oats and sugar. Crumble the butter into the bowl, and use your fingers to combine everything - ensuring you maintain a crumble texture. Sprinkle the mixture evenly over the apples.

Bake for about 45 minutes until golden brown.

Enjoy!