Thanksgiving Canapes


White Cornmeal Crostini [ingredients]

2 cups whole milk
1/2 cup sugar
1/2 cup butter, cubed
1/3 cup cornmeal
1-1/4 teaspoons salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
3/4 to 5-3/4 cups all-purpose flour

Pumpkin Pie Puree [ingredients]

2 eggs plus the yolk of a third egg
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée (can also use puréed cooked butternut squash)
1 1/2 cup heavy cream

SOLA Cajun Fried Turkey Breast [ingredients]

1 turkey breast (3 to 3 1/2 pounds/1.3 to /15 kg)
3 tablespoons/45 mL SoLA Cajun seasonings
1/2 cup/120 mL Cajun Injection
Enough oil to completely cover the turkey breast with about 2 inches to spare

Cranberry and Mulling Spice Chutney [ingredients]

(12 ounces) fresh cranberries
1 cup dried cranberries
1 cup satsuma juice + 1/4 cup orange juice with zest from both
2/3 brown cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
zest of 1/2 a lemon

Sage Roasted Butternut Squash [ingredients]

One butternut squash-peeled, seeded and cut into small dice
2 tablespoons extra-virgin olive oil
12 sage leaves chopped fine
Kosher salt and freshly ground pepper

Candied Spiced Pecans [ingredients]

2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 teaspoon kosher salt
2 cups whole pecans
¼ teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon Sola Cajun seasoning


White Cornmeal Crostini [directions]

In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110° - 115°.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.
Uncover rolls; brush with melted butter Bake at 375° for 13-17 minutes or until golden brown. Remove from pans to wire racks; Yield: 2-1/2 dozen
cut into 1/4-1/2 inch biased pieces to serve our toppings on.

Pumpkin Pie Puree [directions]

This is simple, but you may opt to just buy a can of pie filling to save on time. Here is the "from scratch way":
To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to toast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp, then you can add your pie spices or an alternative is to just used canned pumpkin pie filling ..

Preheat your oven to 425°F.

Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices-cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

SOLA Cajun Fried Turkey Breast [directions]

heat oil to 350 degrees F (175 degrees C). The temperature is important so use a thermometer to test. VERY SLOWLY lower the seasoned breast into the hot oil.
Fry Breast for 3 minutes per pound plus 5 extra minutes. Therefore a three pound breast will take 14 minutes ((3 X 3) + 5 = 14).

Carefully remove from oil and place onto a paper towel lined cutting board. Allow breast to drain for 5-7 minutes. Carve and serve.

Cranberry and Mulling Spice Chutney [directions]

Just mix all ingredients. Done.

Sage Roasted Butternut Squash [directions]

Preheat the oven to 425°. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve.

Candied Spiced Pecans [directions]

Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the pecans, cinnamon ,nutmeg , cumin SoLa and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Making sure to give it a toss ever so often. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve

Final product: assemble as shown..For maximum flavor profile/ textural harmony toast crostini, top with puree, followed by sliced fried turkey, chutney ,then butternut squash, candied pecans, fresh chopped parsley and a sprig of fresh rosemary.