It’s the time of year that our attention turns to Thanksgiving preparations. It’s a huge holiday for us at here at the Red Apron, as we provide solutions to help you gather your family and friends around a delicious meal, prepared using local ingredients.
The first step in our preparation involves ordering the birds. We have been using the same supplier for our whole birds for a number of years. We get them in weighing 15-17 pounds and the whole bird cooked will serve 12-20 people generously. We advertise 12, however I personally have fed 20 people with this bird. They are locally raised, and meaty.
Meanwhile, we are sourcing organic and local pumpkins and squashes for our pies. The pie pumpkin is a good choice and we get a fair amount of those from a variety of growers. But we also find that any orange winter squash with a dry, sweet flesh makes excellent pumpkin pies. Our variety of choice is the Candy Roaster from Rideau Pines farm. These pumpkins and squashes are being turned into buckets of pumpkin puree – the base for our famous pies.
Apples from Hall’s Orchards are on order and need to be cored and diced for our Savour Stuffing and the Cranberries from La Vallée des Canneberges are being turned into Cranberry Sauce for our retail shelves. This sauce also makes a beautiful accompaniment to a cheese board.
We are taking orders now for Whole Turkeys Dinners for 12, Turkey Dinners for 2, Pumpkin Pies and a number of other seasonal items. Call our email your order in today.
I am sharing our recipe for Pumpkin Pie, in case you decide you want to try them yourself.
1 ¾ cups pumpkin purée *Note 1
1 cup brown sugar
¾ cup heavy cream
1/8 cup molasses
½ tablespoon vanilla
½ teaspoon each of cinnamon, nutmeg and ginger
½ teaspoon salt
Unbaked pie dough rolled into a 10” pie plate *note 2
Whisk all ingredients until smooth. Pour into an un-baked pie shell. Bake in a pre-heated 325 degree oven for 25 to 30 minutes, or until the centre of the pie is set.
Note 1: We use a variety of winter squashes for our pumpkin pies. Any relatively dry, dark orange squash will work. Roast the squash whole, then cut in half, scoop out the seeds, then the flesh, discard the seeds, and purée the flesh in a food processor. You can use any leftover squash purée to make a delicious soup!
Note 2: You can find our recipe for our pie dough on our blog or you can purchase unbaked pie shells in your local grocery store. You can also bake the filling like a custard in individual pots in a shallow dish of water in the oven.