Holiday Entertaining for Extra Credit

BY KEANE STRAUB PHOTOS BY DONG KIM

Lately it seems when the holidays come around, more and more people are developing new traditions and scaling back the celebrations, so sometimes it’s nice to see that not all is lost, and that younger

NAIT culinary student, Dylan Reimer, credits his mother as a major guiding influence in his culinary journey. “My mother had a magical way of transforming yesterday’s leftovers into new, exciting meals. It inspires me to experiment with flavours and ingredients to create unique meals.”

Home-cooked meals are his favourite, whether it’s his mother’s chicken noodle soup, or his father’s tongue tacos. “These dishes not only satisfy my tastebuds but also remind me of the love and care my parents put into every meal.”

His recipe for Turkey Dinner Pie stems from a childhood habit of mixing all the components of a holiday meal together on the plate to create something bursting with different textures and flavours in every morsel. “I decided to replicate the experience in a pie, capturing the essence of a holiday meal in every bite.”

When planning a dish for a special occasion, Dylan points out that in Alberta, there’s no shortage of fresh, local, seasonal produce. “The key is to keep the dish simple yet flavourful,” he explains. “Adding a dash of creativity, such as a unique sauce or a fusion of different cooking techniques can elevate the dish further.”

Turkey Dinner Pie

Makes one 25 cm pie

Dough

170 g pastry flour

2 tsp sugar

85 g butter

1 egg yolk

½ tsp salt

3 Tbs (45 mL) cold water generations are picking up the threads to weave a little nostalgia back into the season.

We turned to Northern Alberta Institute of Technology (NAIT)'s Culinary Arts students to discover recipes for entertaining, and they definitely understood the assignment! These recipes here all combine traditional elements of the holidays with unique twists, and it’s safe to say that these students are all on the road to successful culinary careers.

1. Sift the flour and sugar into a mixing bowl. Add the butter until it is well combined with no lumps.

2. Beat egg yolk with the salt and water, and add to the flour mixture, mix gently until it is completely absorbed.

3. Let sit in the refrigerator for at least an hour. Bring to room temperature before rolling.

Potato

5 medium sized potatoes

50 g butter

3 egg yolks

To taste salt and pepper

Preheat the oven to 400º F. Wash potatoes and puncture with a fork. Bake in the oven for 45 minutes or until cooked through. Allow to cool. Cut the potatoes in half and push the flesh through a mesh strainer. Add the butter and egg yolks and mix. Season with salt and pepper. Set aside.

Turkey Filling

75 g onion

75 g celery

75 g carrot

50 g leek

75 g unsalted butter

2 cloves garlic, minced

3 fresh sage leaves

2 sprigs fresh thyme

75 g all-purpose flour

3 cups (750 mL) chicken stock

200 g cooked turkey

100 g frozen peas

1/3 cup + 4 tsp (100 mL) cream

To taste salt and pepper

Continued from page 9

1. Chop the onion, celery, carrot, and leek, into small dice.

2. Add the butter to a medium sized pot and add vegetables. Sauté for 5 minutes or until slightly softened. Add garlic, sage, and thyme, to the pot. Sauté 2 minutes.

3. Add flour to make a roux. Cook for a minute and then add your stock. Bring to a simmer, stirring constantly until thickened.

4. Add your cooked turkey, frozen peas, and cream. Season to taste with salt and pepper. Let cool in the fridge.

Stuffing Topping

200 g stale bread

100 g butter

50 g carrot, small dice

50 g celery, small dice

75 g onion, small dice

1 sprig fresh thyme, chopped

2 leaves fresh sage, chopped

2 cups (500 mL) stock

1 egg

To taste salt and pepper

Preheat the oven to 325º F.

1. Chop the bread into 6 mm chunks, place on a baking sheet and place in the oven for 30 minutes or until dry.

2. Melt butter in a small saucepan over medium heat, and sauté vegetables until softened. Add thyme and sage leaves.

3. Mix the stock and egg until well combined.

4. In a large bowl, mix everything until well combined and softened. Season to taste with salt and pepper.

To Make the Pie

Preheat the oven to 350º F.

1. Roll out your pie dough to 3 mm thick and line a 25 cm pie pan.

2. Add a layer of mashed potatoes to the pie, building it up on the sides and the bottom.

3. Fill the pie with the turkey filling, leaving 6 mm from the top. Top the pie with the stuffing, packing it down slightly.

4. Bake in the oven for 30-35 minutes until the crust and the top are golden brown.

Allow it to cool slightly before serving.

Janik Hettinger grew up in a small German town about twenty minutes’ drive from the French border, which meant he had close contact with French culture at an early age. He also enjoyed ‘‘typical dishes from the region” – Saar and Moselle – and had his first cooking experiences with his grandmother. Rich global experience combined with a background in Food Science carved a path to NAIT’s culinary arts program. It's easy to see why German food holds a special place in Janik’s heart, but Mexican foods also rank high on the list. “I enjoy the flavours and ingredients that are used, resulting in flavour combinations not common in Europe,” he explains.

“In Germany, we traditionally celebrate Christmas on the evening of December 24th,” says Janik. “However, the 24th is not a full holiday and my parents would work on that day. Therefore Quiche Lorraine was made at home as a “quick snack” for lunch before the traditional Christmas dinner in the evening.” Serve it as a snack, appetizer, or a main dish. The dough can be prepared a day in advance, and works with any dough recipe you prefer.

Quiche Lorraine

Makes one 28 cm quiche

Dough

250 g flour

1 tsp salt

150 g butter

1 egg

1. Mix the flour and salt. Add the butter and egg, and knead into a dough.

2. Shape the dough into a ball, flatten a little and place in the fridge for 30 minutes wrapped in cling film.

3. Roll out the dough on a floured work surface to a round shape and place in a greased 28 cm quiche pan and press down with your fingers. Prick holes in the base with a fork. Cover the pastry with parchment paper and ideally weigh it down with dried pulses (works without as well). Pre-bake for 10 minutes.

Quiche

2 leeks

2 Tbs butter

150 g bacon, diced

1 onion, small diced

200 g whipping cream

4 eggs

100 g Gruyere cheese, grated

½ tsp salt

Pinch black pepper

Pinch nutmeg

1. Preheat the oven to 355º F.

2. Cut the leeks into rings and wash thoroughly.

3. Heat the butter in a pan and fry the bacon until golden, then add the onions and leek and sauté for 5 minutes.

4. Whisk together the cream and eggs. Add in the onion and bacon mixture and grated cheese, and season everything with salt, pepper and nutmeg.

5. Spread the filling in the pre-baked quiche shell and bake the quiche for 35-40 minutes.

Growing up, Michelle Huynh’s parents made sure to include her with the process of making dinner every night. As she got older, so did her parents: “I found out they both had health conditions that limited what they could eat. I wanted to make them things that they could eat,” she explains, which started her culinary journey and brought her to NAIT.

Vietnamese dishes are Michelle’s favourite, like báhn xèo, a crispy, savoury crepe, and bitter melon soup. “My mom taught me how to make both of these, and I appreciate that she wanted me to keep some of my cultural foods in my life.”

Large gatherings with lots of food are the hallmarks of the holidays for Michelle and her family. But with lots of food comes leftovers: “Who wants to eat the same set up of food the next day?” So, she developed a recipe for milk bread pot pie buns. Be sure to use a scale for measurements and “cook with good intention and add a little love, as my mom would say, so your dishes turn out well.”

Milk Bread Pot Pie Bun

Makes 6 buns

Dough

250 g bread flour

25 g sugar

2 Tbs milk powder

2/3 tsp instant yeast

1 tsp salt

½ cup (125 mL) milk

50 g pumpkin purée or 75 g mashed potatoes

25 g unsalted butter, softened

1 egg, for egg wash

1. In a bowl, combine the flour, sugar, milk powder, and yeast. Whisk them together.

2. In another bowl, combine the salt, milk, pumpkin purée or mashed potatoes, and the softened butter.

3. Combine the wet and dry ingredients together to form a smooth dough, about 8-10 minutes in a stand mixer or 10-15 minutes by hand.

4. Place the dough in a greased bowl and cover with a damp cloth or plastic wrap. Let it rise for 1 hour or until it’s doubled in size.

Pot Pie Filling

1 Tbs butter

½ onion, finely chopped

1 clove garlic, finely minced

75 g mixed vegetables (carrots, peas, corn

- frozen or from your holiday dinner)

150 g cooked chicken, roast turkey, or roast beef, shredded

½ tsp fresh thyme (dried works too)

½ cup (125 mL) gravy

5 tsp (25 mL) cream

To taste salt and pepper

1 tsp cornstarch mixed with 2 tsp water, if required

1 egg, beaten

Melted butter, for glossy finish

Chopped chives or parsley, for garnish

1. While dough proofs, melt the butter in a medium sized pan, over medium heat. Sauté the onions and garlic until the onion is translucent. Add in the mixed vegetables and cook for about a minute.

2. Add in your meat, thyme, gravy, and cream. Simmer for 5-10 minutes until your filling mix looks thick but saucy. Season to taste. If it’s too saucy, cook it a little more, or add a cornstarch slurry to thicken. Allow the mixture to cool down slightly before using.

3. Preheat the oven to 350º F. Line a baking sheet with parchment paper.

4. Once the dough has doubled in size, punch it to deflate it. Divide into 6 pieces, and flatten with a rolling pin, so that they’re large enough to hold a tablespoon of filling.

5. Place a tablespoon of filling into the centre of the dough and gather the edges. Start pleating them until you can close your dough ball. Pinch the seams closed and place it face down on the baking sheet, leaving enough room between the buns, as they will puff up during the second proof.

6. Repeat with all the buns. Allow them to rise for an additional 30-40 minutes.

7. Make an egg wash by adding a splash of water or milk to the egg. Brush it over the tops of the buns.

8. Bake for 20-25 minutes or until golden brown.

9. For a glossy finish, melt some butter and immediately brush the buns when they come out of the oven. Sprinkle some chopped chives or parsley on top for a nice finish. Allow the buns to cool down slightly before you serve them, as they’ll be piping hot.

Inspired by her grandmother to become a cook and a baker, Miranda McElwain says that she also draws inspiration from competing in cooking and baking competitions at NAIT and with the NAIT Culinary Team. “Competing allows me to polish my skill sets,” she explains. “I also learn how to showcase local ingredients in innovative ways.”

When it comes to cooking, chicken ballotine is her favourite recipe, as it uses the whole chicken. If she’s baking, then it’s cupcakes, which she says are perfect for any holiday. “I created this Sweet Potato Cupcake to honour my grandmother, whom I’ve baked and cooked with ever since I was a little girl.” It’s a combination of her grandmother’s sweet potato pie, and a garnish of shortbread, Miranda’s favourite holiday treat.

Miranda advises to gather your ingredients, and bring the refrigerated ones to room temperature before you start. Use a scale if possible, and keep the whipped cream cheese cold, piping it on just before service. “And, most importantly, have fun!”

Sweet Potato Cake

100 g all-purpose flour

Pinch salt

Pinch baking powder

Pinch baking soda

Pinch pumpkin pie spice

1 large egg

2 tsp (10 mL) buttermilk

1 drop vanilla

100 g sweet potato, finely grated

¼ cup (62 g) sugar

2 Tbs (30 mL) brown sugar

3 Tbs (45 mL) canola oil

1. Mix flour, salt, baking soda, and pumpkin pie spice, and set aside.

2. Add the egg, buttermilk, vanilla, sweet potato, sugars, and oil in a bowl. Mix well.

3. Pour the wet ingredients mixture into the dry ingredients.

4. Place 6 cupcake liners in a cupcake tin, and add the batter. Bake at 350º F for 15-20 minutes. *Oven times may vary, so may need more or less time.

Cream Cheese Whipped Topping

½ tsp gelatin powder

2 tsp (10 mL) cold water

2/3 cup (165 mL) heavy cream

1/3 cup (83 mL) cream cheese

½ tsp vanilla extract

3½ Tbs (52 g) icing sugar

1. Sprinkle gelatin powder over the water, set aside to bloom.

2. Whip cream to stiff peaks.

3. Melt cream cheese in a pan or microwave, mix in vanilla and icing sugar. Add gelatin into warm cream cheese mixture, mix until smooth.

4. Fold in a quarter of the whipped cream, and continue until all is incorporated, refrigerate 1-2 hours until firm.

5. Pipe a large rosette of topping with a large star tip, on top of the cupcake once fully cooled. Sprinkle the crushed shortbread and place two cookies on top.

Orange Whipped Shortbread Dipped in Chocolate

5 Tbs (75 g) softened unsalted butter

5½ tsp icing sugar

1 drop vanilla extract

Pinch salt

2½ tsp cornstarch

5 Tbs all-purpose flour

1½ tsp orange zest

40 g dark chocolate, for dipping

1. Soften butter, cream with sugar, vanilla, and salt. This mixture should be very soft.

2. Mix in cornstarch, flour, and orange zest and mix until well combined.

3. Pipe cookies into 2.5 cm rosettes using a medium star tip, and freeze for 15-20 minutes.

4. Bake at 350º F for 5-10 minutes or until golden brown on the bottom of the cookie.

5. Melt dark chocolate, and dip the top half of the cookie in the chocolate, freeze to set. Leave some cookies undipped to crumble on the cookies, you need 2 dipped cookies to go on each cupcake.