Restaurant Central Banner Return to Home Page Return to Home Page Return to Home Page CRFA Home Page Return to Home Page Contact Us Advertise About
Google

Engastration served three (four!) ways
By Jeni Armstrong, Order Up blog
November 15, 2012

 

Email    

 

Thanksgiving Cherpumple

These recipes are all more than a bit ridiculous, and I would never expect a Canadian restaurateur to actually take them on (and not just because they are bizzaro mainstains of the Other Thanksgiving).  Still, like reality TV and online dating services, it's good to know what's out there.

So in the spirit of gawking at (mostly) American excess, I offer:

The Turducken

A Turducken, as you may have surmised from the name, is a "de-boned chicken stuffed into a de-boned duck, which is in turn stuffed into a de-boned turkey."

 

Recipes for homemade Turducken abound, but I decided to grab the one from Paula Deen.  She strikes me as a lady who knows her stuff (stuffing?) when it comes to over-the-top holiday foods.

Of course, if you're not up to making one yourself, you could always pick up a pre-assembled Turducken: "The Original Turducken" is available through Calgary-based Echelon Foods.

The Veggieducken

Not satisfied with having to belly up to a plate full of sides -- even if they're special holiday versions, vegetarians can (and do) eat fancy Brussels sprouts and green bean casseroles any old day -- Laurie March and Dan Pashman created the Veggieducken: a sweet potato instead a leek inside a banana squash with stuffing between each layer.

Apparently there is a great video that shows the assembly of the Veggieducken but you can't see it unless you're actually watching this from the U.S. (don't get me started).  Still, if you have a vegetarian horde to feed (or just want to get all of your sides in one freaky savoury disc), the recipe might be for you.

And for dessert ...

The Cherpumple

According to Serious Eats, a Cherpumple is "a monster of a three-layered dessert where each layer (CHERry, PUMpkin, and apPLE pie) is also baked inside a cake mix (white, yellow, and spice, respectively)."

Which is a succinct way of saying "it's a pie in a cake and a pie in a cake and a pie in a cake," all stacked up into one big pile of pie-cake, topped with frosting and served to you in a wok because no mere plate can contain its awesomeness (also, all your plates are too small to fit a single slice).

You can watch a video on how to create our own pie-cake mountain here: How to Make Charles Phoenix's Cherpumple (a video you can view in Canadaland, IMAGINE THAT).

Alternative ending: The Thanksgiving Cherpumple, which took 16 (!) hours to construct and consists of the following:

  • Top layer: Chicken pot pie baked into turkey-duck meatloaf (a turducken riff).
  • Middle layer: Green bean casserole pie baked into sage-sausage stuffing.
  • Bottom layer: Sweet potato pie baked into jalapeno cornbread.
  • Exterior: Mashed potato frosting, fried garlic sprinkles and a cranberry sauce and chives garnish

After reading all that, aren't you thankful to be Canadian?

 
 
 
< Back  
 
Copyright © Restaurant Central. All rights reserved.  

 

MediaEdge Branding
Privacy Policy
  |   Login