Category Archives: Thanksgiving Recipe

Pumpkin Loaf

Chef Karen: I was inspired by Chef Jonathan to make a Pumpkin Loaf.  I’m not a HUGE fan of pumpkin but every-so-often it’s a nice taste – especially for fall!  The loaf recipe that I used was so easy to make!  I even accidentally put in double the baking soda and it still turned out yummy!  I found the recipe from Anna Olsen on the Food Network website.  I made it exactly as written (except for the baking soda)…… I think I would add walnuts next time; that’s the only change I’d make.  It did take over an hour to bake so be prepared for that.  This loaf is VERY moist!  I was very surprised at how moist it was….. must be the pumpkin 🙂  I served this to a group of people and it got rave reviews – I didn’t see any of it in the garbage – which is a bonus! Try this recipe. I know you’ll enjoy it.



Chef Jonathan: This is my absolute favourite recipe to make whenever even a hint of fall appears. This is my own recipe that I’ve adapted from one that I used in Culinary School for Pumpkin Cranberry Loaf. So, when a work function asked me to bake something, this my obvious choice. It consists of very simple methods: creaming butter and sugar, incorporating eggs, adding dry ingredients (flour, baking powder, baking soda, allspice, ginger, cloves), and finally adding pumpkin puree, cranberries and vanilla along with a secret ingredient that I wont reveal to anyone (not even my mother…..) One thing I did change this time was using pure pumpkin and sweetening it with brown sugar and spices, I found this a bit better than using the pie filling, because you get it to the sweetness desired. This is always a hit at every gathering, try it out!



Canadian Thanksgiving Dinner

We had the wonderful opportunity to share in the creating of our Thanksgiving Dinner together.  We’re posting our thoughts and pictures of what we created from the amuse bouche to dessert.  Our pictures aren’t professional as we were taking most of them as we were passing the plates around the table….. we were too hungry to be picky about pictures!  We hope you enjoy our pictures and comments. We are thankful for you, our readers and hope that you continue to gain excitement from our blogs.

Roasted Red Pepper Soup: This spicy soup was easy to make. It’s best taken as a shot (which we did compared to the picture on the website where they use mugs) as it has a bit of spice to it. You can find the recipe at:

Peach Punch: I was tiring of my same-old punch so I tried something new.  I placed peach slices in simple syrup (1C water to 1C sugar) and froze it in a ring.  To serve, pour 1 container of peach juice and 1 bottle of a sparkling citrus soda together over the peach ring.  Quite refreshing on the palette as one eats turkey and stuffing. We went virgin on this recipe but here is the inspiration for it:

Cranberry Sauce: No Thanksgiving dinner would be complete without cranberry sauce.  The canned stuff just doesn’t do it for us so we make it from scratch.  It tastes much better, anyway.  The inspiration for this recipe comes from the Foodnetwork but an addition of orange marmalade was made part-way through cooking.  It was a good decision which will now be the “norm” when making this recipe. Here’s where to find the original:

Pumpkin Cheesecake: We saved awesome-ness for the end with Pumpkin Cheesecake.  It’s become a favourite at our house.  Here’s the recipe: 


We aren’t the only 2 chefs in the family.  We had help making: Green Bean Casserole, Garlic Potatoes, Praline Sweet Potatoes and Sausage Stuffing.  And of course, the main player… the Turkey. Here are the pictures to whet your palettes:


Week 4 – Thanksgiving Squash Soup

Chef Jonathan:

With Canadian Thanksgiving coming up next weekend, we both thought this would be an ideal time to do something festive for fall, and also that that would be relatively convenient to make for Thanksgiving dinner. This recipe calls for a “Pumpkin Bowl” although I decided against that, thinking it would be too time consuming. The prep was the most time consuming for me, especially the peeling of the squash. The butternut squash has two layers of skin. The outer layer, which we can see from looking at it, and an inner layer which is underlying and very thin. Although these skins are both edible, it’s recommended that both are also removed. It may be time consuming, but it will be well worth it in the end. The only thing I changed in this recipe, was the amount of sugar. It calls for 1 teaspoon  of sugar, and I added about 2 tablespoons to the squash once it was in the pot. I always love the contrast between sweet and savoury, and I recommend this to all who don’t traditionally like squash (me being one of them). For the toppings, I made my own croutons and I also added bacon for a more rustic touch. My only criticism with this recipe is that it didn’t thicken up as well as I would have like it to. The one option would be to add more heavy cream (35%), and try to thicken it that way. Enjoy!

Karen:  I was apprehensive to try this recipe as squash is NOT on my “top 10 things i love to eat” list but I wanted to try it because Jonathan suggested it.  I pretty much echo what Jonathan said about this recipe.  The squash was hard to cut but not impossible.  I SHOULD have added more sugar but didn’t and I DID add the 35% cream but wished it had thickened more, as well.  BUT….. it’s tasty, sweet and I actually like it.  I added proscuitto instead of bacon because i’m a food snob 🙂  No, actually, I just wanted to practice saying “proscuitto” to the deli clerk; that’s why i chose it.

So, here’s the recipe.  forget the cute little pumpkin bowls unless you’re feeling like Martha Stewart.  I and Jonathan obviously weren’t 🙂  Enjoy!

“Squash Soup in Pumpkin Bowls Recipe : Food Network Kitchens : Food Network.” Food Network – Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Web. 01 Oct. 2011. <;.