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More than just turkey for dinner

<p>For Anne Yarymowich, executive chef at Agora, the restaurant in the Art Gallery Of Ontario, her holiday culinary memories begin with spending the day with her mother and three sisters making perogies for Christmas Eve dinner.</p>

Chef chats up alternatives for your Christmas meal





rick mcginnis/metro toronto


Anne Yarymowich, executive chef at Agora, shows off a tray of Black Olive and Sundried Tomato Palmiers





For Anne Yarymowich, executive chef at Agora, the restaurant in the Art Gallery Of Ontario, her holiday culinary memories begin with spending the day with her mother and three sisters making perogies for Christmas Eve dinner.


It’s the sort of culinary touchstone many of us can’t get through the holidays without, even as those food memories change with each holiday and generation.


"People want to have some of the traditional things," she says. "But also, there’s an adventurousness where people are more willing to branch out and try new things. Maybe they’ll still have turkey, but instead of doing the traditional bread stuffing, they’ll do an oyster stuffing and get a little gourmet about it."


For Yarymowich, this year’s Christmas will get a new addition with an Italian-style porchetta.


"People are crossing cultures," she says. "It used to be that everybody had to have the turkey ... but unless you’re entertaining 20 people on Christmas Day, it’s not that practical. So people will go to quail, they’ll go to game birds, you’ll have pork appearing on the table."


"There’s a great little President’s Choice product — the porchetta ... It’s not about being traditional, it’s about getting together with friends and family and sharing good tastes."


Asked to come up with two holiday dishes by PC, Yarymowich took the artichoke and black olive tapenades made by the company and paired them with PC’s frozen puff pastry.


"It’s easy, it’s relatively inexpensive, it’s quick and it’s something you can prepare in advance — and put in the freezer before guests come over — and cook in about half an hour. It’s a warm, sophisticated little hors d’oeuvre that you can pass around with drinks, and it’s not going to take all day to prepare."


















Black Olive And Sundried Tomato Palmier

Prep time 5 min • Chill and cook time 20 min





INGREDIENTS:



  • 1 sheet PC® Butter Puff Pastry, thawed but cold

  • 1/2 cup (125 ml) PC® Black Olive Tapenade

  • 1/4 cup (50 ml) finely chopped drained oil-packed sundried tomatoes

  • 1/4 cup (50 ml) PC® Splendido® Finely Shredded Parmigiano-Reggiano Cheese

  • 1 egg, lightly beaten





PROCEDURE:


1. Unroll puff pastry onto clean work surface, reserving parchment paper it was packaged in. Use parchment paper to line large baking sheet.


2. Stir together tapenade and sundried tomatoes. Spread evenly over pastry, leaving a 1/4-inch (5-mm) strip of pastry along all edges bare. Sprinkle parmesan evenly over tapenade. Starting at nearest edge, tightly roll the puff pastry up, jelly-roll fashion to half-way point; starting at other side, tightly roll the puff pastry up until two parallel rolls meet in the middle.


3. Transfer to prepared baking sheet. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 400 F (200 C).


4. Transfer semi-frozen pastry roll to cutting board. Using a serrated knife, slice roll crosswise into 1/2-inch (1-cm) thick slices. Place each slice flat on prepared baking sheet, spacing well apart. Brush a little beaten egg over tops of slices. Bake in centre of oven for 18-20 minutes or until deep golden colour.



  • Makes 20 Palmiers.


















Artichoke and Asiago Pinwheels(A New Recipe by Anne Yarymowich)



"These Artichoke and Asiago Pinwheels are perfect for holiday entertaining because they’re special, but easy to make and are great for sharing. Gathering to eat is a celebration of community and family, and appreciating what we have."



Prep time 5 min • Chill and cook time 20 min





INGREDIENTS:



  • 1 sheet PC® Butter Puff Pastry, thawed

  • 1/2 cup (125 mL) PC® Artichoke and Asiago Tapenade

  • 1/3 cup (75 mL) PC® Splendido® Finely Shredded Parmigiano-Reggiano Cheese

  • 1 Egg, lightly beaten





PROCEDURE:


1. Unroll puff pastry onto clean work surface, reserving parchment paper it was packaged in. Use parchment paper to line large baking sheet.


2. Spread tapenade evenly over pastry, leaving a 1-1/2 inch (4 cm) strip of pastry along edge furthest away from you bare. Sprinkle 1/4 cup (50 mL) of the parmesan evenly over tapenade. Using pastry brush, brush bare strip of pastry with some of beaten egg. Starting at near edge, tightly roll the puff pastry up, jelly roll-fashion.


3. Sprinkle remaining parmesan on large square of waxed paper. Brush outside of pastry roll with some of remaining beaten egg. Roll over waxed paper to coat outside of roll in Parmesan. Transfer to prepared baking sheet. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 400°F (200°C).


4. Transfer semi-frozen pastry roll to cutting board. Using a serrated knife, slice roll crosswise into 1/2-inch (1 cm) thick slices. Place each slice flat on prepared baking sheet, spacing well apart. Brush a little of remaining beaten egg over tops of slices. Bake in centre of oven for 18 to 20 minutes or until deep golden colour.



  • Makes 20 Pinwheels.


For nutritional information, please visit www.presidentschoice.ca/chefsholidaytable


 
 
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