Thanksgiving Feast that Delivers featured on JRFM

Natalie Langston

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This morning on my JRFM feature we chatted about all things Thanksgiving! For my recipes, tips and turkey dinner to go check out below or read more at jrfm.com.

I really look forward to Thanksgiving every year. It’s a time when all of my family and friends can get together, catch up on life, feel thankful and loved and just spend the weekend together. It doesn’t get much better than my mom’s turkey dinner with all the fixings. Her gravy is seriously to die for! Not to mention the coma I fall into shortly after, THAT I wait all year for haha. Can you relate?

Now back to the food, because that’s what were all here for right?! I want to help you relieve the pressure of holiday hosting with some excellent dishes by some of the city’s best bloggers below. I’ve also sourced some Thanksgiving dinner to go options. So you can focus more on enjoying the company of loved ones and less on how to pull off a fantastic spread.

Thanksgiving dinner to go? 

Yes you read that right. You can now order Thanksgiving dinner ready made, all you need to do is heat it up! How cool is that? Truffles Fine Foods has a festive meal to go available with their succulent turkey dinner complete with all the trimmings.

Some of the delicious creations from Truffles include their turkey cooked to perfection that slow roasts at 160 for the ideal tenderness. Saving the drippings from the turkey they infuse sage and chicken stock with a beurre noisette and flour to make a succulent gravy. A sweet and tart cranberry compote, made with fresh cranberries, orange zest and juice, rosemary, thyme, organic honey and sugar. Stuffing made from Island City Bakery bread that’s made fresh daily. They combine shallots, garlic fresh herbs and chicken stock to moisten.

small turkey and vegetables,from above and blank space. christmas dinner or Thanksgiving Day concept

Truffles mashed potatoes are made with nugget yukon gold potatoes with garlic, butter, salt and milk. Root Vegetables such as parsnip, rutabaga, carrots and red onions are cut and tossed with herb oil and roasted until golden and tender. And lastly they hand make each pumpkin pie using organic pumpkin purée, all spice, cinnamon, nutmeg, sugar, cream cheese, eggs and vanilla bean with a home made crust. Its topped with fresh whipped cream, walnuts and candied pecans. Excuse me while I wipe up my drool.

Pumpkin pie.

Back by popular demand, Railtown Catering is once again offering a Thanksgiving To-Go option as well. A gourmet dinner package for 8-10 guests, available for pick-up or delivery on Sunday, October 9 and Monday, October 10. Offered in both ready-to-eat and ready-to-bake formats. Railtown’s Thanksgiving To-Go package features a 16-lb sage-roasted organic turkey, along with a cornucopia of ready-made seasonal dishes — all for just $299 plus tax (and delivery charges, if applicable).

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Celebrate Canadian Thanksgiving and Columbus Day in Whistler

This Thanksgiving, why not venture up to Whistler? Families staying at Fairmont Chateau Whistler will experience pumpkin carving, face painting, candy apple decorating, crafts, and more. For foodies, harvest themed dining including Fairmont’s fabulous turkey feasts and Sunday Brunch will hit the spot, or try Turkey-to-Go with all the fixings for just $199 (feeds 8-10 adults). More information can be found at www.fairmont.com/whistler.

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Now for some easy recipes that you can make right at home for the upcoming holiday!! 

Local Rose Gin Cocktail by the Juicery Co.

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 Ingredients

  • 1 oz Gin
  • 4 oz Local Rose (grapefruit, apple, rosemary, burdock)
  • Shaken on ice
  • Served with fresh Rosemary

Butternut Bisque by Kate Horsman

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Whether you are with loved ones or home alone this Thanksgiving, pull up a good read, a cozy blankie and enjoy a soup that will nourish and warm the body and soul. Now that is definitely something to be grateful for.

Ingredients

    •       1 Medium Onion, coarsely chopped

    •       2 Tablespoons Coconut oil

    •       3 cloves of Garlic, chopped

    •       1/2 tsp Thyme

    •       1/4 tsp ground Cinnamon

    •       1/4 tsp Cayenne pepper

    •       Coarse Salt

    •       1 Lrg- 2 med Butternut Squash approx 4lbs, peeled seeded and cubed

    •       1.5 cups Vegetable stock

    •       1 cup light canned Coconut Milk

    •       1-2 tablespoons Lemon juice

    •       Salt

    •       extra coconut milk for garnish

In a large soup pot, over medium heat, place your chopped onion, garlic, coconut oil, spices & salt and cook down until onion is softened, about 5-7 minutes.

Add in your squash and toss around the onion mixture. Add in your broth, coconut milk and add 3 cups of water. Bring to a boil and then reduce to a simmer, bubble and fragrance your home for about 20 minutes. Maybe longer. It is ready when the squash is fork tender.

Work in batches to blend your soup using a vitamix, hand blender or processor. Be careful not to burn yourself, this is more a note to myself.

Return smooth soup to the pot, it should be super thick and velvety. Add in your lemon juice to brighten up the flavours and add another helping of salt to ensure proper seasoning.

Serve piping hot, with a drizzle of cool coconut milk over top.

Sweet Potato Salad with Blue Cheese, Rasel Hanout and Harissa by The Food Gays

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Ingredients:

For the Salad

    •       2 sweet potatoes, cubed (skin on)

    •       2 yellow onions, cubed

    •       2 tablespoons extra virgin olive oil

    •       1 teaspoon Roland Harissa Spice Blend

    •       1 teaspoon Roland Ras El Hanout

    •       3 cups mixed greens

    •       1/4 cup blue cheese, crumbled

    •       1/8 cup raw almonds, roughly chopped

 For the Vinaigrette

    •       1 teaspoons Wine Country Kitchens chardonnay vinegar

    •       3 teaspoons A L’Olivier extra virgin olive oil

    •       1 teaspoon mayonnaise

    •       1 teaspoon dijon mustard

    •       1 teaspoon Hockley Honey

    •       pinch of salt

Method:

Heat oven to 400. Line baking sheet with foil. In a large bowl, combine sweet potatoes, onions, extra virgin olive oil, harissa spice blend, ras el hanout and a pinch of salt. Toss to coat everything evenly. Bake uncovered for 35-40 minutes, until golden brown and tender.

Make vinaigrette. In a mason jar, combine chardonnay vinegar, extra virgin olive oil, mayonnaise, dijon mustard, honey and a pinch of salt. Seal lid, and shake vigorously to emulsify. Toss greens with vinaigrette, and top with sweet potato and onion mixture. Dot with blue cheese and almonds and serve.

Now LET US help YOU get ready for Thanksgiving with an amazing Truffles To Go Feast!!

Truffles Fine Foods wants to give you the chance to win a deliciously tasty turkey feast to go meal, complete with all the trimmings. You’ll be the star in the kitchen with have a ton of Instagram-worthy dishes to boot!

The package includes:

            • Sliced Boneless Turkey

            • Turkey gravy, stuffing and homemade cranberry sauce

            • Whipped garlic mashed potatoes

            • A selection of tenderly-roasted root vegetables

            • Creamy pumpkin pie

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It will be packaged cooked but cold in containers that can go directly in the oven, customers will be given heating instructions. Price is $100 for four before taxes.

Pick up is on Friday, Saturday and Sunday at any of our four locations http://trufflesfinefoods.com/vancouver-kitchens/ except for their New West Cafe that is closed on Sunday.

To ENTER listen at 12:45 pm on Thursday October 6th and tell us how you plan on enjoying the Thanksgiving Weekend.  This will be a CALL IN TO WIN CONTEST! 

We’ve selected our winner, Sharleen Smith, who is spending her thanksgiving with her mom and boyfriend at home!

Happy Thanksgiving everyone! Enjoy your weekend time with your loved ones.

Natalie xx

 

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October 6, 2016

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