The holiday season is here and it’s time to share good cheer around the dinner table, with perfect ingredients and pairings. In many Nova Scotian households, turkey takes centre stage at seasonal dinners. We are serving up a traditional recipe for roast turkey, but also a bourbon-inspired version that will pique the interest of those looking to add some new flavours to their holiday dining routine. No holiday dinner is complete without accompaniments. We love the classics, such as roast squash, but we’ve also offered suggestions to spice up the sides.
Main Dishes
Mom’s Tourtière
12 servings (2 Pies)
Prep time: Less than 1 hour
Total time: Less than 3 hours
Pastry*
1 lb lean ground beef
1 lb ground pork
1 onion, minced, lightly sautéed
2 ½ cups mashed potato
2 tsp poultry seasoning
2 tsp salt
1 tsp pepper
1 tsp summer savoury
1 tsp celery salt
3 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
3 to 4 oz beef consommé
1 egg yolk
1 tbsp water
Directions: In a large sauté pan, brown the ground beef and pork. When the meat is cooked, drain the excess fat and add the sautéed onion. Transfer to a large bowl and add the mashed potato, seasoning and spices. Mix thoroughly. Moisten with the consommé as needed (the meat mixture should be moist, but not dripping in liquid). Line two 9-inch round disposable cake tins with pastry. Add the filling. Top with more pastry. Make an egg wash by combining 1 egg yolk mixed with 1 tablespoon water. If you have leftover pastry, cut little pastry stars or bells and place on top of the tourtière as extra decoration. Place in freezer. When ready to cook, preheat an oven to 450ºF and bake for 20 minutes. Reduce heat to 325ºF and bake for another 40 minutes. The crust should be nice and brown. If baking without freezing, change the cooking times to 10 minutes and 25 minutes, respectively.
* For best results we recommend following the recipe found on the Tenderflake Lard package. The provided recipe will make enough up to three double crust (the shell and the top) pies. To make the recipe, you will need 1 package Tenderflake Lard, 5 ½ cups all-purpose flour and 1 egg.
Vegetarian Lasagna
8 to 10 Servings
Prep Time: Less than 1 hour
Total Time: More than 1 hour
1 butternut squash, peeled,
seeded, cubed
3 tbsp olive oil
Pinch salt
Pinch pepper
3 onions, peeled, sliced
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Directions: Preheat oven to 400ºF. Toss squash in 1 tablespoon of olive oil. Season with salt and pepper. Roast in oven for 35 to 40 minutes. Meanwhile, place onions, butter and 1 tablespoon olive oil in a sauté pan set over medium-low heat. Sauté until onions are lightly browned, about 30 minutes. Place roasted squash, caramelized onions, cinnamon and nutmeg in a blender. Purée until smooth. Combine ricotta, sage and 1 cup mozzarella in a bowl. Mix to combine. Season with salt and pepper to taste. Brush a lasagna pan with remaining olive oil. Add a layer of lasagna noodles. Add one third of the squash mixture. Top with half of the ricotta mixture and 2/3 cup mozzarella. Add another layer of lasagna noodle. Top with one third of the squash mixture, remaining half of the ricotta mixture and 2/3 cup mozzarella cheese. Add a final layers of lasagna noodles. Top with remaining squash mixture and top with remaining mozzarella. Finally sprinkle the Parmesan over top. Cover the pan with aluminum foil. Place in oven preheated to 350ºF. Bake for 40 minutes. Remove the cover and bake for another 10 minutes. Display on serving platter garnished with sage leaves and cranberries.
Tandoori Roast Chicken
4 to 6 Servings
Prep Time: Less than 30 minutes
Total Time: More than 1 hour
3 to 4 lb chicken
2 lemons, quartered
2 cloves garlic, whole
1/4 cup fresh cilantro, leaves
3/4 cup plain yogurt
1 1/2 tbsp garam masala
1 tbsp turmeric
1 tsp ginger, ground
1 tsp cumin, ground
½ tsp chili powder
1/2 lemon, zest, juice
1/4 cup fresh cilantro, finely chopped
Directions: Preheat oven to 325ºF. Pat chicken dry with paper towel. Fill the cavity of the chicken with quartered lemons, two cloves of garlic and 1/4 cup cilantro. In a bowl combine yogurt, spices, lemon juice, lemon zest, lemon juice and finely chopped cilantro. Rub yogurt mixture over chicken. Place the chicken in a baking dish and cover with aluminum foil. Bake covered for 1 hour. Remove foil and bake for another 1/2 hour uncovered. Baste regularly. Check chicken is fully cooked before serving.
Sides
Classic Roast Squash
8 to 10 servings
Prep time: Less than 30 minutes
Total time: More than 1 hour
2 tbsp butter, melted
2 tbsp maple syrup
½ tsp powdered ginger
2 acorn squash, quartered,
seeds removed
Pinch sea salt
Pinch cracked pepper
Directions: Preheat oven to 400ºF. Combine the melted butter, maple syrup and ginger. Brush squash quarters with the butter and season with salt and pepper. Place the slices skin side down on a baking sheet. Place baking sheet on middle rack of oven and roast for 45 to 50 minutes or until tender.
Honey Cinnamon Roasted Carrots
8 servings
Prep time: Less than 30 minutes
Total time: Less than 1 hour
2 tbsp honey
1/2 tsp cinnamon, ground
2 tbsp olive oil
1 tbsp lemon juice
1 lb baby carrots, peeled, trimmed
1/4 cup pistachios, toasted, ground
Directions: Preheat an oven to 400ºF. Whisk together the honey, cinnamon, olive oil and lemon juice. Toss the carrots in the honey mixture. Place the carrots in a roasting pan, cover,
and roast for 35 to 40 minutes.