These Thanksgiving recipes are from two of our American readers. Try them whether you’re celebrating the American holiday or not. Happy cooking and eating! (And let us know what you think of them…)
“I first found this incredibly yummy recipe in a cookbook by Marlene Sorosky that my aunt gave me when I first graduated from college. I’ve now been making the dish for Thanksgiving for 30 years! Every year, at least one person asks me for the recipe and I’m almost always embarrassed to give it to them because it’s so easy!”
– Melinda Murphy
Serves 6 to 8
• 55g butter or margarine
• 1 large onion, chopped
• 1 medium leek (white part only), chopped
• 1 large can of pumpkin puree
• 1 litre of chicken broth (use a little less)
• 4g salt
• 2g curry powder
• 1g ground nutmeg
• 1g ground white pepper
• 1g ground ginger
• 1 bay leaf
• ¼ litre of half-and-half (or light thickened cream)
1. In a medium soup pot, melt the butter (or margarine); then, sauté the onion and leek, stirring occasionally until soft.
2. Stir in the pumpkin puree, chicken broth, salt, spices and bay leaf, and bring to a boil.
3. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Then remove the bay leaf.
4. Puree the mixture using an immersion blender. The soup should be a little thick.
5. Return to soup pot. Add half-and-half and cook over moderate heat, stirring occasionally until heated through. Adjust seasonings as needed.
Note: The soup may be refrigerated for two days or frozen!
Melinda’s tip: “To make it really fancy, serve it in seasonally-appropriate bowls!”
Kimchi Mashed Potatoes
“I love Korean food, so when I found this recipe it seemed like it would be fun to test out. The kimchi gives traditional mashed potatoes a little kick, and cooking the potatoes in chicken broth and milk makes the flavour so creamy and savoury. I’ve made this four years in a row now for Thanksgiving, and everyone who tries it loves it!”
– Melissa Honaker
Makes 12 to 15 servings
• 750g russet potatoes, peeled and quartered
• 500g sweet potatoes, peeled and quartered
• 250g carrots, peeled and quartered (cut carrots slightly smaller than potatoes, otherwise they take longer to soften)
• 1 yellow onion, cut into large, diced pieces
• 5 to 8 garlic cloves
• 1 litre chicken broth
• 1 litre milk
• Salt and pepper to taste
• 115g unsalted butter, cut into cubes
• 200ml heavy cream, warmed
• 350g kimchi, drained and cut into small, diced pieces
1. Set potatoes, sweet potatoes, carrots, onions and garlic in a large pot. Pour in chicken broth and milk. Season with salt. Cover and bring to a boil, stirring occasionally. Watch carefully so it doesn’t boil over!
2. While waiting for liquid to boil, set kimchi in a strainer over a bowl to continue draining.
3. Once liquid is boiling, turn down to medium heat and remove the lid. Continue to stir occasionally when foaming.
4. Once potatoes and carrots break apart easily with a fork, remove from heat and drain well (it takes around 45 minutes).
5. In a large mixing bowl, add butter, the potato mixture and half of the heavy cream. Mash well. Add more heavy cream as needed to create the desired consistency.
6. Mix in kimchi, and season with salt and pepper
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