Wishing all our customers a lovely holiday Monday! Unfortunately we will not be featuring our popular Turkey and Wild for Thanksgiving this year. However, we’ve provided the recipe here so you can gobble up those leftovers in a creative way.
2 cups chopped celery
1 large onion, chopped
2 cups carrot, chopped
2 ½ cups mushrooms, sliced
4 garlic cloves, minced
3 tablespoons olive oil
½ cup dried cranberries
1 cup dry white wine
1 cup flour
1 cup of uncooked wild rice
6 cups chicken or turkey stock*
3 cups cooked and diced turkey*
2 cups whipping cream
fresh thyme leaves & freshly chopped parsley
* We roast our own turkey and then make our own stock. This would be a great way to use up your Thanksgiving turkey if you had one!
Time: approximately 1 ½ hours
1. In a large pot, heat oil, cook onions and carrots until onions are slightly softened. Add celery and mushrooms and cook until mushrooms are starting to loose some of their liquid. Stir in garlic, and cook for 5 to ten more minutes. You don’t need to cook the veggies too long at first because they will simmer with the rice.
2. Stir in flour and cook for another 5 minutes or so, stirring to ensure the flour is incorporated, it should look a bit pasty on the veggies.
3. Add stock, wild rice, and salt and pepper to taste. Add water to cover if needed. Bring to a boil. Reduce heat, and simmer until veggies are soft and rice is tender.
4. Add cooked chopped turkey, dried cranberries, wine, fresh herbs, and whipping cream. Gently simmer just until heated through.
5. Taste and adjust seasoning. Add more stock or water if you like, but we like this soup to be fairly thick and full of veggies and turkey.
When reheating soup, heat slowly to ensure rice doesn’t stick and the cream doesn’t split!
Download the PDF of our fall newsletter, the Wheatsheaf. Inside you’ll find out all about what we’re up to this holiday at With the Grain. We also have suggestions on some fall activities you can try and read about what makes our staff thankful for autumn.
All holiday orders are available for pickup October 6th, 7th, and 8th at the Bakery (295 Woolwich Street). Orders may be placed over the phone (519 827-0008) or in person at either the Café or the Bakery, we require 24 hours notice, and prepayment for orders over $10.00. In store credit will be given if you must cancel your order. Payment for orders can be made with a credit card over the phone, or in person at the Bakery. If orders are placed over the phone but you wish to pay in person, please make payment at the Bakery at least one day prior to the day you are picking up your order. Thank you for placing your holiday order with us!
Pies & Tarts
Pumpkin Pie – Our rich pumpkin custard in a golden flour crust is a holiday classic! Pies – $16 (Large), Tarts – $4.25 each
Apple Harvest Pie – A blend of apple, pear, and plump cranberries with a crumble topping. $18 (Large), Tarts – $5.00 each
All of our pies are available with a spelt crust if ordered in advance; however, crumble topped pies will be double crusted if made using spelt.
Pumpkin Swirl Bread – A sweet bread flavoured with pumpkin and spices and rolled up like a cinnamon bun with a sugar filling. Finished with a streusel topping. $8.50 each
Butter Rolls – Our rich and buttery whole-wheat dinner rolls are baked to a golden finish and packaged in a tray for easy re-heating. $7 for a package of seven rolls
Iced Pumpkin Cookies – One of our staff favourites! These cookies are soft and chewy and topped with a cream cheese frosting. $3.50 each
Brown Butter Spice Cake – Pumpkin spiced cake with a ginger-glazed nut topping and brown-butter cream cheese frosting. 8” cake (serves up to 12) – $45, 6” cake (serves up to 8) – $35, cupcakes $3.50 each
Pumpkin Cheesecake Squares – Subtly spiced creamy cheesecake on a buttery graham cracker base with a sour cream topping. $4.25 each