October 3, 2014 Calgary Zoo

Thanksgiving Recipes


If you’re planning your Thanksgiving menu, consider these delicious items to give your meal that extra mmmmmm. Our zoo catering staff always make amazing dishes, and they offered to share a few with you! From dinner to dessert, let our Cider Spiked Butternut Squash Soup and our Pumpkin Whoopie Pies add a little something extra to your holiday.

Cider Spiked Butternut Squash Soup

Recipe by Executive Sous Chef James Neilson

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Yield 8L

1/4 cup vegetable oil

3 medium carrots, diced 1″

6 celery stalks/ ribs, diced 1″

3 large onions, diced 1″

2 tbsp fresh minced garlic

2 medium butternut squah, diced 1″

1 tbsp fresh chopped rosemary

1 can or bottle of apple cider

3 L vegetable stock (see recipe below)

1 tbsp lemon pepper

1 tbsp cinnamon

1 tbsp cardamon

Salt to taste

Cooking instructions:

Sautee the first six ingredients at medium temperature in 10 qt. sauce pot until the onions turn translucent and carrots and squash soften. Add chopped rosemary and apple cider. Reduce cider by 50 per cent. Add vegetable stock. Let simmer 25 minutes until vegetables are softened. Puree with immersion blender. Season.

Vegetable Stock

Recipe by Executive Sous Chef James Neilson

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Yield 8L

5 medium carrots, coarsely chopped

4 celery stalks/ribs, coarsely chopped

3 large onions, coarsely chopped

2 fresh sprigs of thyme

2 fresh sprigs of rosemary

2 bay leaves

5 peppercorns

9 L cold water

Cooking instructions:

Bring to simmer, Continue to simmer for 60 minutes.

Pumpkin Whoopie Pies

Recipe by Pastry Chef Kimberley Vy

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Yield: 20 whoopie pies

1 1/8 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 tsp ground ginger

1/4 tsp cloves

1/4 tsp all spice

1/4 cup room temperature butter

1/4 oil

1 cup brown sugar (dark)

1 1/2 tbsp molasses

1/2 tsp vanilla

1 egg

1/2 can pumpkin puree (200g)

1/2 zest of orange

Cooking instructions:

Preheat oven to 350 degrees F. Cream butter, oil, sugar, vanilla and molasses. Add zest and eggs. Cream and scrape on medium speed. Add pumpkin puree, scrape. Sift/ mix all dry ingredients. Add to butter and mix until combined. Pipe onto parchment lined trays and into 1.5 inch diameter circles. Bake for 18-24 minutes.

Cream Cheese Icing

Recipe by Pastry Chef Kimberley Vy

– – –

250 g cream cheese (room temperature)

1/2 cup marshmellow fluff

1/4 cup butter (room temperature)

1/4 cup brown sugar

1/2 tsp vanilla

1/2 cup chopped pecan

Cooking instructions:

Cream cheese, butter and sugar together until light and fluffy. Add vanilla and marshmellow fluff, mix until incorporated. Pipe filling between two whoopee cakes and sandwich them together. FInish by rolling sides in chopped pecans.

Happy Thanksgiving!


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