mom and son cooking together

Holiday Recipes from Coast Hotels' Kitchens

04/12/2019

The holiday season is often referred to as “the most wonderful time of the year," with twinkling lights illuminating the streets and friends and neighbours wrapped up in the infectious feelings of warmth and good holiday cheer.

There’s also another reason many of us love the holidays, and it has everything to do with the smells of the kitchen. There’s just something about family recipes both time-tested and traditional, and the comforting sight as our loved ones come together to bake some wonderful seasonal treats.

We know the holidays simply wouldn’t be the same without the cherished and treasured memories families make in the kitchen. In the spirit of the season, chefs from our Coast Hotels' kitchens have opened their books and catalogues to share recipes passed down through the generations.

1. Butternut Squash & Pumpkin Soup from Coast Canmore Hotel & Conference Centre

pumpkin soup in a bowl

The fertile soils of Alberta produce bountiful crops, providing our chefs with healthy garden fare deep into the winter months. Above all, most squashes have a sweet and nutty flavor perfect for fabulous and hearty meals.

If you’re one to eat with the seasons, you’ll find no better choice for a chilly evening than this smooth and velvety soup, delicately seasoned with cinnamon and allspice.

Butternut Squash & Pumpkin Soup (dairy-free / gluten-free)

  • 1 medium butternut squash (peeled and seeded, cut into 1” cubes)
  • 1 can pure pumpkin (E.D. Smith)
  • 4 sprigs fresh thyme or 1.5 tsp. dried thyme
  • 2 tsp. cinnamon
  • 5 tsp. allspice
  • 5 L veg stock

Procedure:

  • In a 10 L pot combine the squash, thyme and half the vegetable stock. Simmer until the squash is tender.
  • Add the pumpkin, spices, and rest of the vegetable stock and bring to a simmer for 30 mins.
  • Cool at room temperature until you can blend with an immersion blender, food processor or Vitamix.
  • Return to low heat for 20 minutes and adjust the seasoning, adding salt and pepper to taste.

*Chef’s note: Those wanting a silkier mouth feel who are okay with dairy can add 1 cup of 35% whipping cream. Re-check the seasoning after adding.

Hungry yet? Wonder no more about the wonders of winter squash. This soup has been a featured holiday recipe at the Coast Canmore Hotel & Conference Centre three years running and can be yours to enjoy after a snow-packed day on the majestic mountains of Alberta. Our Executive Chef can't wait to welcome you!

2. Dione’s Grandma’s Tourtière from Prestons Restaurant + Lounge at Coast Edmonton Plaza Hotel by APA

meat pie Food and nostalgia go hand-in-hand for anyone whose holiday memories extend to grandma's house. Sometimes, those family cooking traditions practically come crawling out of the cupboards and cookbooks, just waiting to be shared with others.

Such is the case for the tourtière, a French-Canadian meat pie said to have originated in the province of Quebec as early as 1600. Most recipes for tourtière include ground pork and other ground meats, and this recipe sticks with tradition. Our chef enjoys it as an appetizer on Christmas Eve served with mustard or beet pickles.

Dione’s Grandma’s Tourtière

  • *Yield: 1, 11” pie. For 9” pie decrease filling by 1/3
  • 1 lb ground pork
  • ½ lb ground chicken
  • 2 medium-sized peeled Yukon gold potatoes
  • 3 cloves minced garlic
  • ½ diced medium-sized white onion
  • 1 tbsp. poultry seasoning
  • Salt & pepper to taste
  • 1 egg (for glazing)
  • Prepared pie dough for the top and bottom. (Make your favourite recipe or purchase.)

Procedure:

  • Preheat oven to 375ºF
  • Dice your peeled potatoes and boil them until fork tender.
  • In a large saucepan brown your ground meats.
  • Finely dice onions and garlic. When ground meat finishes browning, drain a bit of the fat from the pan and add onions and garlic. Continue to cook until veggies are translucent.
  • Mash or rice the potatoes.
  • Transfer cooked meat, veggies, and mashed potatoes to a large bowl to season and mix. Taste the filling and adjust as necessary.
  • Fill the bottom pie crust until capacity by heaping in the middle. Smooth the top and moisten the bare edge around the crust.
  • Drape the top pastry over the filled bottom, then crimp the top pastry to the bottom and trim excess. Cut holes into the top pastry to ventilate the crust in whatever design you'd like. Brush with egg wash.
  • Bake for 15 to 25 minutes, or until pastry is browned nicely.

Let us know what holiday foods run deep with tradition and make your family wax nostalgic. Join us at Coast Edmonton Plaza Hotel by APA and unwrap a memorable holiday experience while making brand new memories this season.

 The holidays aren't just special

3. Chef Justin’s Mushroom Soup from Coast Coal Harbour Vancouver Hotel by APA

mushroom soup From the oddly shaped to the incredibly delicious, the versatility of mushrooms means they can be used in recipes from sautes to stews. Chef Justin from our Coast Coal Harbour Vancouver Hotel by APA has been making a rendition of this soup over many years, often serving it with honey-glazed buttermilk biscuits.

Mushroom Soup

  • *Yields 1.4 L
  • Salted butter - 120 g
  • Yellow onions, diced - 230 g (1 onion)
  • Minced garlic - 15 g (3 cloves)
  • Brandy - 45 mL
  • Cremini mushrooms - 200 g
  • Shitake mushrooms - 100 g
  • Portabella mushrooms - 100 g
  • Oyster mushrooms - 50 g
  • Wild mushrooms - 50 g
  • Flour - 75 g
  • Vegetable stock - 1.2 L
  • Thyme - 2 sprigs
  • Rosemary - 1/4 sprig
  • Bay leaves - 2 large
  • Heavy cream - 250 mL
  • Kosher salt - 11 g
  • White pepper - to taste

Procedure:

  • Peel the Portabellas, remove the gills and discard. Slice the stems and caps.
  • Slice all remaining mushrooms, keeping bite-sized pieces in mind.
  • Slice the Creminis 4-5 mm thick.
  • In a stock pot, cook the onions on medium-low heat until translucent.
  • Add the garlic and cook until fragrant.
  • Add the brandy and flambe. Be careful!
  • Add all mushrooms, cooking them down until the liquid is released.
  • Reduce the liquid by half.
  • Add butter, allowing it to melt. Next, stir in flour to create an aromatic roux.
  • Once the flour is incorporated, begin to add the vegetable stock 200 ML at a time.
  • Stirring with a spoon, ensure the mixture is smooth before adding more liquid. As the soup becomes thinner and is lump-free besides mushrooms, you can increase the volume of liquid as you go.
  • Add the herb sprigs, bay leaves, and heavy cream. Bring the soup to a boil.
  • Once the soup is boiling, reduce to a simmer and cook out the flour. This should take 20-30 minutes on a low simmer.
  • Stir occasionally and add seasonings.

Foraging for mushrooms might not top your list of things to do in Stanley Park, but you never know what you'll get up to near the Coast Coal Harbour Vancouver Hotel by APA. Our location offers convenient access to the heart of the city, not to mention the perfect spot to wine and dine on your holiday getaway.

4. Marshmallow Toffee Balls from Prestons Restaurant + Lounge at the Coast Chilliwack Hotel by APA

toffee balls No holiday is complete without a marvelous, yet messy dessert on the table. This one is a treat for the entire family, packing a lot of Christmas memories into one sweet and sticky package.

Our chef once made a huge mess of grandma's kitchen growing up, then placed these delectable little treats outside in the cold Alberta air to freeze. Enjoy them that way, or leave them at room temperature.

Marshmallow Toffee Balls

  • Makintosh toffee bars- 3 each
  • Condensed milk - 1/2 cup
  • Unsalted butter - 1/2 cup
  • Large marshmallows - 24 each
  • Walnuts (can substitute Rice Krispies) - 4 cups

Procedure:

  • Heat the toffee bars, condensed milk, and butter on low heat until melted.
  • Dip the marshmallows into the toffee mixture.
  • Roll in the walnuts.
  • They can be kept at room temperature or frozen.

The spirit of the holidays is alive and well at the newly renovated Coast Chilliwack Hotel by APA. Book now to discover a holiday season tailored to your taste here in beautiful British Columbia.