Thanksgiving Recipes Inspired by the Pacific Northwest
The Pacific Northwest is known for many things, and unique, local dishes is certainly high up on the list. And with the plethora of fresh, zesty ingredients right in our backyard, it’s no wonder that chefs across the PNW are whipping up incredible, imaginative recipes.
When it comes to food, there is no holiday more anticipated than Thanksgiving. If you’re looking to give your Thanksgiving dinner a PNW flare, try these three inspired recipes!
by Jessica @ How Sweet Eats
Cranberries are a classic Thanksgiving food, whether you’re making a compote, a fresh cranberry sauce, or dumping the cranberry jelly straight from the can onto your plate. And it’s hard to imagine anything more PNW than goat cheese - okay, okay, aside from coffee and microbrews, obviously!
When you combine these two powerhouse flavors in a creamy spread, you come out with a sensuous winter treat you’ll be making for months to come. We recommend pairing this spread with a rosemary cracker for the ultimate one-two punch.
Whipped Cranberry Goat Cheese Spread
1/2 cup fresh cranberries
2 tablespoons pomegranate juice
1 tablespoon sugar honey or maple syrup
1/2 teaspoon fresh lemon zest
1 11 ounce goat cheese log, softened
a pinch of salt and pepper
2 tablespoons pomegranate arils for garnish
fresh rosemary for garnish
bread crackers and/or chips for serving
Place the cranberries, pom juice, sugar and lemon zest in a saucepan and heat over medium heat. Cook until the cranberries are simmering and breaking down. You want them to be completely broken down and sort of thick and saucy, about 10 or so minutes. Transfer it to a bowl. Let the mixture cool completely.
In the bowl of your food processor, pulse the goat cheese until it starts to come together. Turn the processor on and let it blend and whip the goat cheese until smooth. Add a pinch of salt and pepper and pulse. Scrape in about 1/4 cup of the cranberry sauce mixture to start and pulse a few more times so everything gets combined. You can blend it completely so it's smooth or you can leave it a little chunky. You can also add more cranberries if you want, but I like to serve it on the side separately too!
Transfer the spread to a jar or bowl. At this point, you could cover/seal it and keep it in the fridge overnight before serving. Otherwise, serve it garnished with pomegranate arils, fresh rosemary and with crackers and bread for spreading.
By Brian Thomas Gallagher @ The Seattle Times
Kale is one of the most nutrient dense greens you can eat, and when prepared properly, it is utterly delicious - no bitter dirt taste, we promise! Because kale is so sturdy, it goes well in the Pacific Northwest, and keeps on keepin’ on well into the fall.
Kale Gratin is the perfect autumnal food - warm veggies paired with cream and cheese! As an added bonus, this dish uses common ingredients and is simple to make, and that’s a Thanksgiving miracle in our book!
Kale and Cream
3 bunches of lacinato kale, ribs removed
3 shallots, thinly sliced
1 ½ tablespoons butter
1 ½ cups cream
½ cup grated Parmesan cheese
1. In a saucepan, sweat the shallots in the butter until soft.
2. Add the kale leaves to the pan, stir to coat and cook for five minutes until soft.
3. Add the cream and ¼ cup Parmesan over the top.
4. Transfer to a 375-degree oven for 35-40 minutes, or until the cream thickens and starts to caramelize around the edges.
5. Sprinkle with remaining Parmesan and serve.
Brian Thomas Gallagher @ The Seattle Times
No Thanksgiving meal would be complete without a pumpkin dessert! But if you’re tired of pumpkin pie, or just want to add something different to your menu, we recommend trying this pumpkin and marmalade cake!
Designed by Rachel Coyle at Coyle’s Bakeshop in Seattle, this desert is bound to be a hit. For an extra local flare, pick your own pumpkin at Green Bluff and cook it down to get fresh, local pumpkin puree!
Rachel Coyle’s Pumpkin & Marmalade Cake
6 tablespoons (3 ounces) unsalted butter, at room temperature
1 cup (7 ounces) granulated sugar
1 teaspoon salt
½ teaspoon vanilla extract
2 large eggs, at room temperature
1/3 cup (3½ ounces) thick-cut orange marmalade
1 cup (8 ounces) pumpkin puree
1¾ cup (8 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1/3 cup milk
Pumpkin seeds for garnish (optional)
1. Preheat oven to 350 degrees. Butter and flour a standard loaf tin.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and ginger.
3. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, sugar and salt until light and fluffy. Add the eggs one at a time and beat well after each addition until fully incorporated. Add the vanilla and the marmalade, beat until incorporated, then add the pumpkin puree. (At this point, it’s normal for the mixture to look somewhat curdled.)
3. Add approximately half of the dry ingredients and fold until they are almost completely blended, follow with the milk, and finish with the remainder of the dry ingredients. Fold the mixture one last time with a rubber spatula to make sure everything is well blended, but do not mix any more than necessary.
4. Transfer batter to the prepared loaf tin, smooth the top, and top with pumpkin seeds (if using).
5. Bake for about 1 hour, or until a toothpick inserted in the center comes out with moist crumbs. Let cool for 30 minutes in the tin, then unmold and let cool completely on a wire rack.
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Carrie Meyer, leader of the Real Estate Agent Spokane team, is passionate about Spokane, its history, and your future. She specializes in relocation transactions, and helps locals find their perfect home. Carrie has over 30 years’ experience as a Certified Legal Assistant (paralegal) and is an expert at contracts and negotiations.