It has been snowing for a good month now, and since we are officially past American Thanksgiving, we can now accept the onslaught of holiday-ness that is coming our way.
I say bring it on! Especially if it can bring forth some kitchen inspiration.
Growing up, holiday eating was always synonymous with pies.
Whether it was the minced meat pies commonly known as tourtières, or the blueberry pies made from wild blueberries picked by my grand-maman, we always seemed to have a multitude of pies in the freezer, eagerly awaiting to be showcased during family reunions.
When Ryan and I began courting, I discovered new family food traditions.
One of the dishes that seemed to pop up a lot during momentous occasions in the Spence-Patterson household were vegetable terrines which always featured a healthy dose of mushrooms.
A similar recipe featuring pickled winter squash is a sure hit for the holiday season! You can use the sugar dumplings and the leeks that you will be receiving this week in lieu of the suggested butternut and shallots.
And while I deplore the fact that it took me over twenty years to discover the goodness of terrines, I now hold it dear to my heart, and have welcomed it into the lineup of my holiday cooking repertoire.