An up to date traditional table
What would the holiday season be without a meat pie or a turkey? The classics of our families are an integral part of the celebrations and always evoke a lot of memories. Typical Quebec foods have their place in our holidays and traditional dishes too. On the other hand, who wouldn’t like to add a touch of originality to these holiday classics? Here are ideas to revisit the dishes that are dear to our hearts.
The comfort of the meatball stew
The meatball stew is, without a doubt, a key meal for Christmas celebrations. Sometimes, its presentation can be less interesting. If you want to enhance the look of your holiday dinners by adding a comforting stew, we have a solution for you. Present the meatballs on a nice skewer so that your guests serve themselves. Pour sauce directly on it or keep a sauceboat on hand so guests can use it to their taste.
For any type of meatpie!
The « tourtière » appellation evokes several different dishes, depending on the region of Quebec. However, it is always a preparation of meat in dough. To change the meal traditionally done in a large rectangular or round dish, let your creativity go and prepare smaller servings of meat pie. Make bundles, ravioli or slippers with the same dough and preparation that you usually use. Then incorporate them into your holiday treats. A good way to revisit the « tourtière » while keeping the family recipe!
A whole turkey? Not this year!
The image of the huge golden turkey that occupies the entire place on the table comes back to us every year. This tradition, which has been part of Quebec's customs for a long time, can however be personalized with local food. You will be charmed by the recipe we offer: a maple pulled turkey. Easier to make and with typical Quebec flavors, this dish will delight your guests.
[CONTEST CLUE]
Local tip: revisit the classics
Maple pulled turkey
Preparation time: 15 minutes Cooking time: 6 hours Servings: 6 to 8 depending on the side dish
Ingredients
- 1.5 kg (3 1/2 lbs) of Quebec turkey leg with bone and skin
- 45 mL (3 tablespoons) of canola oil
- 1 cup (250 mL) chopped onion
- 2 cloves of garlic cut in half
- 15 mL (1 tablespoon) dry mustard
- 5 ml (1 teaspoon) clove powder
- 5 mL (1 teaspoon) of bay leaf powder
- 1/2 cup (125 mL) maple syrup
- 15 ml (1 tablespoon) Gorria pepper, Espelette type
- Salt and pepper to taste
- 1 red beer about 341 ml
Preparation
- In a skillet, brown the turkey pieces in the canola oil, then add the onions and garlic and sauté for 1 minute.
- In a bowl, mix the spices with the maple syrup.
- Place the turkey pieces with the onions and garlic in the slow cooker. Pour the maple syrup mixture and spices. Pour the beer. Put the lid on and cook for 6 hours at low temperature.
- Let cool. Remove the pieces of turkey and remove the skin and bones. Then fray the meat with 2 forks.
- Sift the sauce and put the fillet of turkey back in and keep warm until serving.