Canadians say Thank you
You may remember a couple weeks ago, we celebrated the Autumnal equinox. It marks the coming end of harvest season. And, it’s the perfect time to celebrate Thanksgiving. In America, we put our Thanksgiving in November for some reason. But, Today is Thanksgiving in Canada. And, that makes more sense since it celebrates the fruits of harvest. And, it’s a perfect day for a country steeped in Politeness. Canadians say thank you twice as much as they say “sorry”. And, unlike people in many other places, most Canadians actually mean it. A little Gratitude goes a long way. Along with sharing, it’s a national trait across the provinces. If you’re in Canada: Thank you for all your thank yous. And, if you aren’t, try being as appreciative as our Friends from the north.
Thanksgiving is a perfect holiday to celebrate Canadian Hospitality, too. It’s a gathering of friends and family where hospitality is key. And, if you know any Canadians, you know they’re all about hospitality. If you need an example, check out the Play “Come From Away”. It chronicles how a small town in Canada took in planeloads of people diverted on September 11, 2001. If that show and story doesn’t inspire you to get in the Canadian Thanksgiving spirit, nothing will. So, let’s join them in celebrating, not only the bounty of the Earth, but all we should be thankful for, and the commonality that joins together people of all backgrounds.
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What makes Canadians Say Thank you?
When You think of Thanksgiving, you picture the Pilgrims in Plymouth, Massachusetts sharing a meal with the local indigenous people in 1620. But, the Canadian Thanksgiving actually predates that one by over 40 years. Martin Forbisher, an English Explorer, went looking for the Northwest Passage around 1758/1759. He lost one of his ships to ice damage, and ended up in what is now Newfoundland. He and his men celebrated the first Thanksgiving on Canadian soil at this time with stewed beef and mushy peas. They were so thankful to be safe, and have a landing spot that they gave a special invocation to their Christian God, for what was believed to be the first time on Canadian soil (But, that claim is in dispute since Spanish Explorers were there earlier).
Over the years, the celebration of Thanksgiving was sporadic. But, in 1879, it became an annual event, even though the dates kept moving. Some years it corresponded with the American Holiday, others it came anywhere from March to November. For a while it shared a date with Armistice day, November 11, or that week. Eventually, in 1957, Parliament set the date as the second Monday in October. That actually overlaps with Columbus day (Or Indigenous Peoples Day) in the USA. It also corresponds with Harvest time (which is one of the main things celebrated now). Ironically, The Atlantic Provinces Don’t celebrate it as a mandatory Holiday. Perhaps, this has to do with the fact that a lot of agriculture happens in these provinces, and farmers are still harvesting. So, to force a day off may not work out that well.
Then how do you celebrate?
Even though it’s not mandatory in the east, people still celebrate the holiday. And, even in the areas where it is statutory, many actually celebrate on Sunday anyway, since you probably need a day to recover after. This is why Americans celebrate on a Thursday, so you get a long weekend after. Either way, people in the service industry still work, although, some employers do shut down for the day due to slower business. But, that’s a whole argument that we already touched on in our labor day post. For Canadians, everyday is Thanksgiving as research shows. And, some are thnakful for work. So, the need for a mandatory holiday isn’t needed. Maybe that’s why it doesn’t get as much press as American Thanksgiving.
Over the years, Many Canadians have adopted the American way of celebrating Thanksgiving with the ubiquitous offerings of Turkey, Stuffing, mashed potatoes, gravy, and Pumpkin pie. Although, some adhere to the Forbisher meal of Stewed beef and peas or the boiled Jigg’s Dinner (Corned beef and Cabbage). Somehow the American meal feels more appealing. Plus, peas aren’t exactly in season now. But, don’t think it’s not a big day in Canada. The Kitchener-Waterloo Oktoberfest celebration is in full swing on Canadian Thanksgiving. This is the second biggest Oktoberfest in the world, next to the one in Munich. So, whether it’s intentional or not, Canadians celebrate Thanksgiving one way or another. And, for that, Canadians say Thank you.
And Now for something completely Delicious
While the American Thanksgiving meal is good comfort food, Canada has slightly different offerings in their repertoire. They are known for wild game, and coastal areas such as the Maritimes teem with some of the best seafood. Lobster, Clams, Oysters, mussels, and a variety of fish are abundant. And, of course, PEI is famous for potatoes and other vegetables. Maybe if Thanksgiving dinner consisted of these native ingredients, the Atlantic provinces would adopt the holiday. Islanders have been doing farm to table since before the articles of confederation. And, they still do. Modern day “foodies” think of it as this new concept. On Abegweit, it’s just the way life is.
So, for this Canadian Thanksgiving, we offer a hybrid of Traditional American and Maritime cuisine. Of course, we go a bit off the beaten Path. We have the mandatory Turkey, but with a coffee rub. And, we bring you an Atlantic favorite: Fresh Halibut Fillet with a honey glaze and Brussel Sprout Slaw. Our sides contain some traditional ingredients, only presented a little differently.Together, these dishes are enough to make Canadians say Thank you.
Honey Glazed halibut with Brussel Sprout Slaw
Ingredients
- 4 Each 6 oz Halibut Fillets, Boneless, skinless
- 1/2 Cup Fine Diced Shallot
- 1 Cup Honey
- 1 Cup Lemon Juice
- 1/2 Cup White Wine, Preferably sweeter, like Reisling
- Salt and Pepper to taste
- oil for cooking, Canola or other neutral oil is best
- For Slaw
- 1 Lb Brussel Sprouts
- 1 Medium Carrot
- 1/4 Cup Shaved Red Onion
- 1/2 Cup Shaved Apple
- 1 Tbsp Lemon Juice
- 1/2 Cup Apple Cider
- 2 Tbsp Honey
- 1/2 tsp Ground Allspice
- 1/2 Cup Neutral Oil
- 1/2 tsp Dijon Mustard
- Salt and Pepper to taste
Instructions
- Make the Cole Slaw: Shave Sprouts, onion, carrots, and Apple (Use a mandolin if you have one). Whisk all the other ingredients to make a light vinaigrette. Toss the Vegetables in the dressing and set aside.
- Preheat oven to 400.
- Sprinkle the fish fillets with Salt and Pepper. Heat a coating of oil in a Saute Pan over medium high heat. Sear the Fish on one side until golden brown. Transfer to a sprayed baking sheet or "sizzle Platter". Set aside.
- In the Same Saute Pan, add a little more oil. Saute the Shallots until translucent. Then add the wine and lemon juice. Reduce this liquid by Half. Then Whisk in the honey and simmer until it thickens a bit to become a glaze.
- Spoon half of the honey glaze over the fish. Place the fish in the preheated oven and cook until done, about 10 minutes. It should be firm to the touch or you can check the temperature using a meat thermometer. You want it at 145 degrees.
- Plate the fish and spoon more of the glaze on top. Top with the slaw and serve with whatever sides you want.
Coffee Rubbed Roast Turkey Breast
Ingredients
- 1 Each Boneless Turkey Breast About 3 to 4 Lb
- 1/2 Cup Fresh Ground Coffee, Grind fine in a coffee grinder
- 1/2 Cup Brown Sugar
- 1/4 Cup Ground Cumin
- 2 Tbsp Ground Mustard Powder
- 1 Tbsp Onion Powder
- 1 Tbsp garlic Powder
- 2 Tbsp Ground Paprika
- 1 tsp Ground Cayenne Pepper
- Salt and Pepper to taste
- 1 Cup Olive Oil
Instructions
- Mix all dry ingredients together to make a rub.
- Rub the spice mix evenly all over the turkey breast. Set it up in a roasting pan with a rack to allow juices to drain. Refrigerate for 4 hours or overnight. This gives time for the rub flavors to penetrate the meat. Take out of refrigeration 30 minutes before you plan to cook it.
- preheat Oven to 450
- Roast the Turkey breast 30 minutes at the high temperature. Then turn the temp down to 325. Finish Roasting until it reaches an internal temperature of 165 degrees. This will vary depending on the weight and thickness of the breast. On average, it should be about 20 minutes per pound. So, check it after about and hour and give more time if necessary. Also, if the skin begins to get darker than you like, baste with some of the juices dripping to the bottom of the pan or cover with parchment paper and foil If you cover directly with foil, the foil may stick to the meat and become black and pitted. Not pleasant.
- When it reaches 165, remove from the oven and let it rest 10 to 15 minutes before cutting. You can use the drippings to make a gravy by adding to a pot with more turkey or chicken broth, some seasoning and thicken with either a roux or cornstarch slurry.
Sweet Potato and Date Hash (Vegan)
Ingredients
- 4 Cups Sweet Potatoes, Cut into 1/2 inch Cubes
- 1 Cup Sweet Onion, Diced
- 2 Cups Brussel Sprouts, cut in 1/2
- 1 Cup Fresh Grilled Corn, cut off the Cob
- 1/2 Cup Medjul Dates, cut into 1/4 inch cubes
- 1 Cup Orange Juice
- 2 Tbsp Chopped Fresh Basil
- 1/4 Cup Coconut Oil
- Salt and Pepper to taste
Instructions
- Spray fresh ears of corn with pan Spray. Grille over high heat until cooked (about 5 to 10 minutes). Allow to cool. Then cut the kernels off the cob.
- Heat Coconut oil in a large saute pan over high heat. Add the onions and stir. Add the sweet potato. Cook until the potatoes begin to get some color. Stir, then continue cooking. When they begin to soften, add the brussels. Allow them to get a little color. Stir as needed. Then, add the orange juice and cook until half the liquid is gone. Add the Corn and dates and continue cooking until the liquid is mostly absorbed. Season with salt and pepper. Fold in the basil. Serve hot.
Parslied Horseradish mashed Potatoes
Ingredients
- 2 Lb Peeled and quartered Yukon Gold Potatoes
- 1/4 Cup Fresh grated Horseradish root (or 1/2 cup prepared horseradish)
- 1 Cup Chopped Fresh Parsley
- 1/2 Cup Almond or coconut milk
- 1/2 Cup Olive oil
- Kosher Salt and Pepper to taste
Instructions
- Boil the potatoes in salted water until tender. Strain well. Then mash with a hand masher, through a food mill, or in a mixer. Add in the rest of the ingredients. Mix well, and season to taste. Serve hot.
Roasted Irish Flag Vegetables
Ingredients
- 1/2 Lb Brussel Sprouts
- 1/2 Lb Carrots
- 1/2 Lb Romescu
- olive oil for cooking
- Salt and Pepper to taste
Instructions
- preheat oven to 400
- Prep the vegetables: Trim the brussels and cut in 1/2. Peel the carrots, Split lengthwise, and cut at a steep angle to make long pointed sticks. Cut the romescu into florets about an inch to an inch and a half.
- Toss each of the vegetables separately in oil, salt, and pepper. Spread out evenly on sprayed sheet pans.
- bake for about 10 minutes until slightly browned on the edges. They should be al dente with their colors still somewhat intact. Serve immediately.
Herbed Chestnut Focaccia Stuffing
Ingredients
- 8 to 10 cups Focaccia Bread cut into 1 inch cubes
- 1.5 Cup each Diced Celery, Carrot, and Onion
- 2 Cups Fresh or frozen Chestnuts, chopped
- 2 Cup Dried Cranberry
- 1/2 Cup Fresh Sage, chopped
- 1/4 Cup Fresh Thyme, chopped
- 1/4 Cup Fresh Savory, chopped
- 1 Cup Chopped Fresh Scallion
- 1/2 Lb Unsalted Butter
- 8 Cup Chicken or Turkey Broth
- Salt and Pepper to taste
- olive oil for cooking
Instructions
- Dice and chop all your ingredients. Then, preheat oven to 300
- Place the focaccia pieces spread out evenly on a baking sheet. Bake for about 10 to 15 minutes to stiffen them up. They don't need to be croutons. But, you don't want them soft, otherwise, they will fall apart when you add the stock, and you'll get mush. If you can, it helps to leave them out for a day or two before cooking, so they are already a bit stale.
- Heat a layer of oil in a wide pot. Saute the vegetables over medium high heat until translucent. Then, melt in the butter and add the broth. Bring to a simmer. Fold in all the remaining ingredients and mix well. Transfer to a sprayed baking pan. Spread out evenly. Place pan in the preheated oven and allow to bake at least 30 minutes. The top should get lightly brown and crusty. Check the temperature by using a meat thermometer. You want the center to be at 165 degrees. If you want it crisper, give it a little more time. You could also top with a couple pats of butter for an extra buttery flavor.
- Serve hot as is, or allow to cool and cut portions to reheat as needed.
And, for a tastier version of Jiggs dinner:
Dijon Roasted Corned Beef
Ingredients
- 3 Lb Corned Beef, raw
- 2 to 3 Tbsp Dijon Mustard
- 1/3 Cup Barbecue Spice mix: Brown Sugar, mustard powder, onion powder, garlic powder, paprika, a dash of cayenne, and black pepper
- 2 Cups Onions, carrots and celery (trimmings)
- 12 oz dark ale or stout
- 1 to 2 cups Water
Instructions
- Rough chop the vegetables. Set aside.
- Spray a sheet pan with pan spray. Drain the corned beef of extra liquid. Spread a thin layer of Dijon mustard on the top of the corned beef. Top this with the barbecue spice. Let it marinate for about an hour so the flavors sink in.
- preheat the oven to 450.
- Put the beef in the oven at 450 for 15 minutes. Then, cut the temperature back to 275. Roast for an hour uncovered to get some color on it. Then, Spray a sheet of aluminum with pan spray and cover the meat. Cook for another hour and a half to 2 hours. Then, remove the foil. Place the vegetables in the pan alongside and/or under the beef, and, cook another half hour. Add The beer. Cook for about another 20 minutes until the beer starts to soak up the flavor on the pan and dissipate..
- The beef should be done at this point. Check to make sure it is tender. It should almost pull apart. Take it out of the pan; and, allow it to rest about 10 to 15 minutes. Transfer the liquid and vegetables to a pot. Add water to the roasting pan and scrape the bottom to release all that flavor (this is known as de-glazing the pan). You may need to repeat this step to get all the flavor up. Transfer this to the pot. Bring the liquid to a boil. Reduce the liquid by about 1/4 to intensify the flavor. Check the flavor. If too salty, add more water or beef broth.
- Slice the beef, against the grain into thin slices. Serve hot with the Jus poured over the top.