Whitecaps FC Thanksgiving Recipes
Gobble, gobble, it's Thanksgiving time here in Canada. To help prepare you for the big weekend ahead, we've enlisted the help of some of our wonderful Whitecaps FC family members to gather a few recipes together.
"Jay, can you share some of the team's favourite Thanksgiving recipes?"
"Tell me your mom's recipes!"
KAREN DEMERIT (Jay DeMerit's Mom)
Ground Beef Stuffing
1/2 c. butter
1-2# ground beef
1 1/2 c. chopped onions
1 c. diced celery
12 c. bread cubes
4 eggs slightly beaten
1 c. milk
pinches of celery leaves, salt & pepper
In Dutch oven or large pan, heat butter, ground beef, onions, celery until meat is browned, about 10 min.
stirring often, remove from heat.
Add bread cubes & remaining ingredients, mix well and keep warm until serving dinner.
Dissolve 6 oz. pkg. strawberry jello in 2 c. boiling water
Add 10 oz. pkg. frozen strawberries. Stir occasionally until thawed ( I thaw them some first, its easier)
Add one 13 oz. can crushed pineapples
Pour half of mixture into a bowl or pan. Chill until firm.
Spread with 1-8oz. carton sour cream.
Pour remaining jello mixture on top. Chill until firm.
Whip Cream on top (optional)
MARISA CANNON (Joe Cannon's wife)
"OMG, is Kim making her Cherry Salad? YES!!!"
KIM CALDWELL (Jordan Harvey's girlfriend)
CALAH YOUNG (Mike Young's wife)
Only three ingredients...I told you it was easy:
Sweet potatoes (long, thin ones work best)
Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper. Wash sweet potatoes and dry. Carefully slice each potato into thin slices with cuts that are not quite through the potato (it comes out looking a bit like an accordion). Mike makes fun of my cutting skills and knife preferences, but I prefer to use a bread knife so I can saw through the potatoes. Otherwise, I end up cutting all the way through. Once the potatoes are cut, top with olive oil and salt. Place on covered baking sheet and bake for 45 minutes or until cooked (varies depending on the size of the potatoes), flipping over once to bake the bottoms. When cooked, place right side up again and turn the broiler on high until the slices crisp. Remove from oven, top with more salt and enjoy!
Sweet Potato Bruschetta
I enjoy serving (and eating) either a side or an appetizer of this healthier bruschetta remix that subtracts the carb- heavy bread from traditional bruschetta. It’s a perfect fit for Fall weather (even though I’m fighting the thought that Fall has really come to stay). Make sure you serve them immediately because nobody wants soggy sweet potatoes.
Sweet Potato Bruschetta Ingredients:
o 1 ½ lbs sweet potato, scrubbed and unpeeled, cut into 3/4- to 1-inch coins
o 4T olive oil, divided
o 1/4c toasted and cooled pecan halves, chopped
o 1 small shallot, minced
o 2 stalks celery, chopped
o 2T parsley, chopped
o 1T dried cranberries, minced
o 2 oz firm goat cheese (blue cheese may be used as a substitute), crumbled
o Sea salt
o Freshly ground black pepper
o 2t red wine vinegar
o 1/2t smooth Dijon mustard
1. Preheat oven: 450°F.
2. Prepare baking sheet: coat sheet with olive oil, about 1-2 tablespoons.
3. Place sweet potatoes on sheet: in single layer on oiled sheet. Sprinkle with salt and pepper. Roast 15 to 20 minutes. Flip each piece when cooked (the undersides should be dark, blistery and puffy). Potatoes should release from the pan easily. If undersides aren’t done, let them cook longer. Sprinkle opposite side with additional salt and pepper after flipping and return the pan to the oven for another 10 minutes or until the undersides are cooked.
4. Prepare toppings: In a mixing bowl, add pecans, shallots, celery, parsley, cranberries and goat cheese. If cheese is too soft, sprinkle it on top later instead of adding it to the mixture.
5. Whisk dressing: in small bowl, whisk together 2 tablespoons olive oil, red wine vinegar and Dijon. Pour half of dressing over salad.
6. Top Potatoes: when the sweet potatoes are finished cooking, add a spoonful of the topping over each potato. Drizzle remaining dressing on top.
7. Eat immediately and Enjoy!
"Do you think this pie will go to my hips?"
CHARLOTTE FOSTER (Simon Thomas' girlfriend)
This is my favourite pumpkin pie recipe, Martha Stewart.
- All-purpose flour, for surface
- Pate Brisee for Traditional Pumpkin Pie
- 1 can (15 ounces) solid-pack pumpkin
- 3/4 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon coarse salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 can (12 ounces) evaporated milk
- Ground cloves
- Whipped cream, for serving
1. STEP 1
Preheat oven to 375 degrees. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Fold edges under.
2. STEP 2
Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes.
3. STEP 3
Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Transfer to a wire rack, and let cool.
4. STEP 4
Meanwhile, whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg,vanilla, eggs, milk, and a pinch of cloves in a large bowl.
5. STEP 5
Reduce oven temperature to 325 degrees. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). Serve chilled with whipped cream.
HAPPY THANKSGIVING FROM EVERYONE AT VANCOUVER WHITECAPS FC!