The Thanksgiving recipe guide: 4 new recipes for the holidays

The holiday season is certainly about the spirit of giving and spending time with family. But, let’s face it, stuffing our faces with traditional recipes and tasty new ones is also a big part of the appeal. With the latter in mind, here’s a hearty seasonal soup recipe to savour and three new desserts you can bake ahead to have on hand for guests.

Classic Cream of Mushroom Soup 

This is a deliciously rich and creamy mushroom soup that you make in one pot. It makes a hearty appetizer or can be served as a vegetarian main course along with a warm buttered roll or rustic crusty bread for dipping. Leftovers can be packed in a thermos for a homemade school lunch, or a heart-warming snack after a fall outing.

 

Prep time: 10 minutes
Cook time: 25 minutes
Makes: 6 servings

Ingredients: 

• 2 tbsp (30 ml) oil
• 1.5 lbs (680 grams) mixed mushrooms (crimini, shiitake, oyster), sliced
• 1 cup (250 ml) yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp (5 ml) Italian seasoning
• 1/2 tsp (2 ml) each, salt and fresh ground pepper
• 4 tbsp (60 ml) butter
• 1/4 (60 ml) cup all-purpose flour
• 4 cups (1 L) chicken or vegetable broth
• 1 cup (250 ml) heavy cream
• Fresh thyme or chopped parsley for garnish

Directions: 

1. Heat oil in a large soup pot or Dutch oven on medium-high heat. Add mushrooms and onions; cook, stirring occasionally until the mushrooms are browned and the onions are translucent, about 8-10 minutes. Remove half of the mixture from the pot; set aside.
2. Add garlic, Italian seasoning, and salt and pepper to the pot; cook 30 seconds until fragrant.
3. Add butter, stirring until melted. Add flour, stirring to coat mushrooms, about 30 seconds.
4. Slowly add broth, stirring to combine. Allow soup to simmer, about 10 minutes.
5. Using an immersion blender, blend the soup until smooth. Return reserved mushrooms to the pot.
6. Add cream, stirring to combine. Allow the soup to simmer for about 5 minutes, until thickened and creamy.
7. Serve hot, garnished with fresh thyme or parsley.

Tips: 

• Remove and discard the stems from shiitake mushrooms as they can be woody.
• Replace the heavy cream with half-and-half cream (10 per cent fat) to reduce the fat.

Find more recipes for any time of year at mushrooms.ca/recipes.

Sticky Dulce de Leche Apple Cakes

Whether you’re hosting for the holidays or just looking for a new sweet treat to add to your repertoire, this delicious dessert will have your family and guests asking for more.

Prep time: 25 minutes
Cook time: 30 to 35 minutes
Makes: 8 servings

Ingredients: 

• 1/2 cup (125 ml) unsalted butter
• 1 cup (250 ml) granulated sugar
• 1/2 tsp (2 ml) salt
• 1 egg, at room temperature
• 1/2 tsp (2 ml) pure vanilla extract
• 1 cup (250 ml) all-purpose flour
• 3/4 tsp (4 ml) cinnamon
• 1/4 tsp (1 ml) baking soda
• 1/8 tsp (0.5 ml) cloves
• 3 cups (750 ml) tart apples (such as Jonagold, Empire or Mutsu), peeled and finely diced
• 1 jar (450 g) PC Dulce de Leche Caramel Creme Spread
• 1/4 cup (50 ml) 35% whipping cream
• 2 tbsp (25 ml) brandy

Directions: 

1. Preheat oven to 350°F (180°C). Spray eight 1/2 cup (125 ml) ramekins with cooking spray; place on rimmed baking sheet and set aside.
2. In the bowl of stand mixer fitted with a paddle attachment, beat butter, sugar, salt and vanilla extract on medium speed for 2 to 3 minutes or until light and fluffy. Beat in egg.
3. In another bowl, sift together flour, cinnamon, baking soda and cloves; add to butter mixture and beat on low speed just until combined. Remove bowl from mixer. Using a wooden spoon, stir apples into the batter. The mixture will be very chunky and will just barely hold together. Divide batter among ramekins, using about 1/3 cup (80 ml) per ramekin.
4. Bake in the middle of your oven for 30 to 35 minutes or until golden and a skewer inserted in the centre comes out clean. Let cool for 10 to 15 minutes, resting in the ramekins.
5. To make the brandied toffee sauce, combine dulce de leche, cream and brandy in a small saucepan. Heat over low heat just until warmed and a pourable consistency. Do not boil.
6. Invert cakes onto individual serving plates. Spoon 2 to 3 tbsp (30 to 45 ml) warm sauce over each cake. Let them sit a few minutes before serving warm.

Tips:

• If you have leftover whipping cream, whip it in a stand mixer with the whisk attachment until it forms stiff peaks.
• Serve cakes with unsweetened whipped cream and additional sauce, if desired.

Find more dessert and holiday recipes at presidentschoice.ca.

Pumpkin Spice Cupcakes

Looking for an easy dessert that can help manage arthritis symptoms and tastes delicious? This three-ingredient recipe includes pumpkin puree, a rich source of vitamin A and an essential nutrient that plays an important role in immune system function and reducing inflammation. Another ingredient is cinnamon, a natural remedy that can also help reduce inflammation.

Prep Time: 5 minutes
Cook Time: 18-20 minutes
Makes: 12 cupcakes

Ingredients:

• Boxed (432 g or 15.2 oz) carrot cake mix
• 398 ml can (14 fl oz can) pumpkin puree
• 2 tsp cinnamon

Directions:

1. Preheat the oven to 400° F (200° C). Line a 12-cup muffin tin with cupcake liners.
2. Add cake box mixture, pumpkin puree and cinnamon to a bowl and mix until well blended. Do not add anything else, such as eggs or oil, to the mixture.
3. Fill the cupcake liners two-thirds full of batter. Bake for 18-20 minutes or until a toothpick comes out clean.
4. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• For a different flavour, change the cake box mixture, such as chocolate.
• To increase the fibre and omega-3 fatty acid content, fold a few tablespoons of chia seeds and/or hemp seeds into the batter. Omega-3 fatty acids are scientifically proven to fight inflammation and prevent joint stiffness and pain.
• Add different spices to this recipe, such as nutmeg and all-spice, for a different flavour profile.
• For special occasions, add cream cheese icing to take these cupcakes to the next level.

Find more arthritis-friendly recipes from Arthritis Society Canada at arthritis.ca/living-well.

Marbled Bacon Walnut Bark

This sweet, savoury and sustainable dessert can be the perfect finale for your big holiday meal, or a versatile homemade snack for when guests stop by. This recipe can also be made in bulk so you can share the love with friends and family and “upcook” your leftover ingredients to elevate tomorrow’s menu.

Prep time: 10 minutes
Cook time: 40 + 30 minutes chilling
Makes: 12-20 pieces

Ingredients: 

• 6 slices of Maple Leaf Original Bacon
• 1 250 g bag good quality bittersweet chocolate chips
• 1 225 g good quality pure white chocolate chips
• 2 tbsp (30 ml) toast walnuts or pecans, finely chopped
• Lemon juice – optional

Directions:  

1. Preheat the oven to 400°F (205°C).
2. Line a baking sheet with parchment paper and lay six slices of bacon flat. Cook on centre rack of oven for 15 to 20 minutes or until completely crisp and golden brown. Remove onto a cooling rack and blot bacon with paper towel completely on both sides. Set aside to cool.
3. Pour bittersweet chocolate and white chocolate into two separate microwavable glass bowls. Set aside white chocolate for later. Line a large baking sheet with parchment paper. Microwave bittersweet chocolate for 35- to 40-second intervals, stirring each time until chocolate has melted. Be careful not to overheat and burn the chocolate during the last interval – reduce time to ensure smooth melted chocolate.
4. Using a rubber spatula to pour the chocolate onto prepared baking sheet.
5. Using an offset spatula, spread the chocolate into the shape of a square, being careful not to spread it too thin.
6. Repeat heating steps for white chocolate.
7. Spoon dollops of white chocolate all over the bittersweet chocolate. Drag your rubber spatula in a zig-zag pattern across the chocolate.
8. On a clean surface, chop cooled bacon into fine pieces and immediately sprinkle evenly over marbled chocolate. Sprinkle the nuts over the top and softly press down any toppings that do not adhere to the chocolate bark with the back of a clean spoon.
9. Refrigerate for at least 30 minutes. Once completely chilled, use a butter knife to crack the bark into the desired number of pieces. Enjoy right away or place in an airtight container and refrigerate for up to one week.  (NC)