For the farmers, the hearth-keepers, and the students
More than a standard cookbook, Holiday Harvest is part recipe book, part manual I began developing this step-by-step holiday culinary guide while working as the wellness coordinator & kitchen manager for a wilderness therapy outdoor program in Western North Carolina Students spent upward of three months at the program, including holidays such as Thanksgiving, Christmas, and Hanukkah
Understandably, students were often homesick and upset about being away from their family traditions around this time of year. I was determined to make their holiday truly special and unforgettable These students, burnt out on base camp dinners
and field rations were getting a proper thanksgiving feast, filled with wholesome ingredients All the classics - so the familiar flavors would help them feel like they were home, connected to their loved ones and the generations before them. It stands to reason that traditional holiday table staples are readily available and in season in my mild North American climate Potatoes, yams, green beans, onions, apples, garlic, not to mention Brussels sprouts, cauliflower, fennel, and winter squash (but that's for another cookbook) were all for sale in the farm stand just down the mountain. In fact, in my island home in the Pacific Northwest, mushrooms, cranberries, sage, and
even flour, dairy, and turkey are also available.
The students worked in small groups tackling tasks big and small in the 48 hours leading up to the feast. In the end we fed 40 total, staff and myself included. We roasted two whole turkeys and everything was cooked from scratch from the cranberry sauce, to the gravy, to the creamed mushrooms in the green bean casserole. The students learned the ways of their grandmothers, and not a single dish was missed by a homesick student. In fact staff and students alike reported this to be one of the most delicious thanksgiving meals in memory. It was no doubt unforgettable
Whether you are hosting your own holiday gathering, or bringing a side dish, this guide will help you impress your guests with simple, scratchcooked, wholesome recipes that highlight local, seasonal, ingredients This guide is designed to walk chefs step-by-step for an efficient, stress-free culinary experience No more recipe hunting, no menu planning, no early mornings, and no canned, bland, or processed food.
My intention is to help chefs embrace the harvest season and serve familiar, satisfying dishes that nourish the heart, body, mind, and soul with recipes that will be cherished for generations.
It's a marathon, not a sprint! Pace yourself by prepping in advance of the big day. Even if you have done nothing to prepare, relaxeverything you need is in this book. Your first task will be to use the following shopping and equipment lists to get all the ingredients & equipment you need. I highly encourage sourcing your ingredients from local farmers, if you do, pay close attention to important dates from your food hub, co-op, or farmers markets.
Freshly harvested produce will keep for at least a week in the refrigerator so don't be afraid to shop in advance!
*Note it takes about one day to thaw every 4–5 lbs of turkey.
For example, a 16 lb turkey will take about four days to thaw in the refrigerator (USDA). You'll notice a "Notes" section in each session No note-taking is necessary! The pages exist to assist and encourage you to personalize this experience. Take note of observations or tweaks to the methods and recipes as needed. Add your own twist or uphold your family traditions! For example, "add marshmallows to the yams!"
Produce
1 large bunch sage
1 large bunch rosemary
3 oranges
4-6 carrots
1 bag celery
1 large yellow onion
1 head garlic
1 large shallot
12 oz mushrooms
1 pound green beans
1 bag apples
4 pounds potatoes
2 extra large sweet potatoes
Dairy
1 pound unsalted butter
1 pint heavy whipping cream
1 quart of whole milk
Protein
1 turkey (1-1 5lbs per guest)
eggs
Dry
sea salt
peppercorn
ground pepper
bay leaf
paprika
granulated garlic
cinnamon
flour
brown sugar
baking powder
dried cranberries
Canned
1 quart vegetable or turkey stock
avocado oil
maple syrup
Frozen
2 (10 oz.) bags
cranberries
Baked
1 loaf of sourdough
(brine)
extra large stock pot, bowl, or
brine bag
measuring cups & spoons
kitchen shears
(stuffing)
bread knife
chef knife
cutting board
paper bag
large cast iron
large mixing bowl
measuring cups & spoons
whisk
tongs
large baking dish
aluminum foil
digital thermometer
airtight glass containers
(green bean casserole)
chef knife
cutting board
mixing bowl
measuring cups & spoons
large cast iron
paper towels
silicon spatula
aluminum foil
(apple cranberry cobbler)
chef knife
cutting board
medium sized cast iron
measuring cups & spoons
mixing bowl
small bowl
whisk
aluminum foil
(bird)
chef knife
cutting board
boning knife
paper towel
measuring cups & spoons
small mixing bowl
electric beaters (optional)
roasting pan with rack
baster
digital thermometer
(mashed potatoes)
stock pot
measuring cups & spoons
chef knife
cutting board
fork
colander
electric beaters or potato masher
spatula or spoon
(maple roasted yams)
chef knife
cutting board
large baking dish
tongs or wooden spoon
measuring cups & spoons
fork
(cranberry sauce)
chef knife
cutting board
microplane
handheld citrus press
measuring cups & spoons
small/medium saucepan
silicon spatula
(gravy)
cutting board
glass measuring dish
ladle or baster
medium saucepan
silicon spatula
measuring cups & spoons
(whipped cream)
large metal mixing bowl
electric beater or standing mixer
silicon spatula
Let's take it nice and slow! Today you have one main task:
Make your breadcrumbs 1
Place your sourdough loaf on the cutting board and use a bread knife to slice the bread into bite sized pieces. Alternatively, you may also shred the bread to size using clean hands Place bread pieces in a large bowl or baking pan and loosely cover with a clean dishcloth or parchment paper Additionally, you could return the bread pieces to the bag the bread came in.
Leave overnight or 24 hours before preparing your stuffing. Stale breadcrumbs soak up more juices, giving you a more firm and flavorful stuffing, as opposed to mushy or crumbly.
Let's get down to business!
Today you have four main tasks:
Brine turkey
1. Make sourdough stuffing
2. Make green bean casserole 3. Make apple cranberry cobbler 4
Follow the recipes, cover, and store everything in the refrigerator overnight. Pop the stuffing, casserole, and cobbler in the oven for an hour at 375 F before serving
*Note, aside from the brine, each recipe can be made on the day of if you are limited on time or fridge space. However, since these items keep well overnight and the flavors have a chance to develop and mingle, I recommend prepping them in advance to free up time on the big day They can also be made further in advance and stored in the freezer. Everything you need to know is in the following recipes!
Don't forget to clean as you go!
prep time: 15 minutes / cook time: overnight / yield: 00-00 servings
Ingredients:
1/2 cup sea salt
1/8 cup peppercorns
1 bay leaf
1 sprig of sage
1 sprig of rosemary
1 orange or lemon rind
1 chicken or turkey (1-1.5lbs per guest)
Instructions:
Prepare an extra large stock pot, bowl, or a brining bag. Combine the salt and aromatics. Gently roll herbs between your hands a few times to release aromatics before placing into the pot Pour in 4 cups of water and stir until salt has dissolved
Place your thawed bird in the sink and using kitchen shears, cut the packaging off the turkey, rinse, and discard Check inner cavity for giblets and set aside if present You may replace the giblets inside the turkey before roasting (this gives you extra drippings for gravy!)
Place the turkey into the brine solution and add more water until it is fully submerged Store in the refrigerator for 24 hours Rinse and pat dry before preparing
prep time: 30 minutes / cook time: 45 minutes / yield: 8-10 servings
Ingredients:
2 Tablespoons butter
1 yellow onion, diced
1 bunch of celery, chopped
4 large carrots, diced
1 teaspoon salt
1/2 teaspoon pepper
4 eggs
1 quart veg or turkey stock
Instructions:
2 teaspoons salt
1 teaspoon pepper
1/2 cup sage, chopped
1/4 cup rosemary, chopped
8 cloves garlic, minced
1/2 cup dried cranberries
1 loaf of sourdough bread, cubed and dried overnight (store-bought is fine)
Make mirepoix, by melting butter in a large cast iron Add onion, carrots, and celery, season generously with salt and pepper, and cook on medium/low heat until veggies are fragrant, transparent, and soft, but still vibrant in color with a little crunch Remove from heat and set aside.
In a large mixing bowl whisk together eggs, broth, and seasonings Place bread pieces into a large baking dish and toss with veggie mixture and herbs, garlic, and dried cranberries. Pour liquid over mixture and toss to make sure everything is evenly coated Gently press mixture into the pan
Cover with aluminum foil (or alternative) and store in the refrigerator until ready to cook Bake for 30 minutes, covered and 30 minutes uncovered (1 hour total) at 375 degrees, until internal temp reaches 165F Allow to rest for 15 minutes before serving Store leftovers in an airtight glass container for up to a week.
prep time: 20 minutes / cook time: 45 minutes / yield: 8-10 servings
Ingredients:
1 large shallot, thinly sliced flour (divided)
1/4 cup avocado oil
4 Tablespoons butter
4 cloves of garlic, minced
12 oz mushrooms, sliced
1 teaspoon salt
Instructions:
1 teaspoon granulated garlic
1/2 teaspoon pepper
1/2 teaspoon onion powder
1 Tablespoons flour
1 cup whole milk
1 lb fresh green beans, trimmed
Thinly slice shallot and toss in a Tablespoon of flour so that the pieces are evenly coated, set aside Heat a large cast iron (it can be the same cast iron you made your mirepoix in) and pour a thick layer of avocado oil Once the oil begins to bubble carefully fry the shallot until golden brown and crispy Turn off the heat and using a slotted spoon or spatula, set aside the crispy shallots on a paper towel.
Return pan to medium/low heat and stir in minced garlic, mushrooms, salt, and pepper and cook down until soft and fragrant, deglazing with a few Tablespoons of water or broth as needed. Once mushrooms cook down, push them towards the outside of the pan, making a well in the middle to melt your butter Switch to low heat and add 3 Tablespoons of butter to the pan, once melted sprinkle with flour and mix until thick paste is formed Pour in milk little by little, 1/4 cup at a time and allow mixture to thicken in between Continue until you have a thick cream sauce then remove from heat Fold in the fresh green beans, and cover with crispy shallots
Cover with aluminum foil (or alternative) and store in the refrigerator until ready to cook. Bake for 30 minutes, covered and 15 minutes uncovered (45 minutes total) and allow to rest for 15 minutes before serving. Store leftovers in an airtight glass container for up to a week.
prep time: 20 minutes / cook time: 60 minutes / yield: 8-10 servings
Ingredients:
7 Tablespoons butter, divided
2 lbs apples, cubed
5 oz of frozen cranberries
1 cup light brown sugar, divided
3 teaspoon cinnamon, divided
1/4 cup dried cranberries
Instructions:
2 teaspoons baking powder
1/4 teaspoon salt
1 cup flour
3/4 cup milk
1 teaspoon vanilla extract
Using a fresh knife and cutting board, cut apples into bite sized pieces by slicing and then chopping into thirds. Melt all 7 Tablespoons of butter in a medium sized cast iron. Once melted, use a measuring spoon to pour out approximately 5 Tablespoons into a small bowl and set aside. Pour the apples and cranberries into the pan with the remaining 2 Tablespoons of butter and stir in 1/2 cup light brown sugar and 1 teaspoon cinnamon Cook down until mixture has reduced in volume and fruit is soft, tender, and juicy but still holds shape. Stir in dried cranberries and remove from heat.
While the apple mixture cooks down, whisk together 1/4 cup light brown sugar, 1 teaspoon cinnamon + baking powder, salt and flour in a large mixing bowl. Once combined stir in milk, melted butter, and vanilla extract Pour batter evenly over the apple mixture Whisk together 1/4 cup light brown sugar with 1 teaspoon of cinnamon and sprinkle on top of batter.
Cover with aluminum foil (or alternative) and store in the refrigerator until ready to cook. Bake for 45 minutes at 375 degrees. and allow to rest for 15 minutes before serving Store leftovers in an airtight glass container for up to a week
This is a bonus step, but it might help you sleep better the night before Going the extra mile to make sure your kitchen is prepared will ensure a smoother cooking experience. Follow this checklist:
Clean the kitchen and put away dishes
Take out the trash and compost
If cooking with gas, check to make sure your propane tank is full
Set up recipe stations. This method is called mise en place, French for "everything in its place" (use the equipment checklist on pages 11-13 as a guide )
Today is the day! Here are your tasks:
Things to make:
Roast turkey 1
Roasted yams
2. Mashed potatoes
3. Cranberry sauce
4. Gravy
6
5. Whipped cream
Things to bake: (375 degree oven 1-hour before serving)
1. Sourdough stuffing
Greenbean casserole
2. Apple cranberry cobbler
3. Make the mashed potatoes, yams, and cranberry sauce while turkey is baking. Place the green bean casserole and the sourdough stuffing in the oven once the timer has 1 hour left on the bird When turkey is done, use drippings to make gravy.
Place the cobbler in the oven once the rest of the food has finished, or 1 hour before dessert. Whip the cream just before serving.
prep time: 20 minutes / cook time: based on weight / yield: 8-10 servings
Ingredients:
1 turkey or chicken, brined
(1-1.5lbs per guest)
1 stick of butter, softened
1/2 cup finely chopped sage
Instructions:
1/4 cup finely chopped rosemary
1 teaspoon salt (+ more to taste)
1/2 teaspoon+ smoked paprika
1/4 teaspoon+ black pepper
1/2 teaspoon+ granulated garlic
Preheat oven to 375F. Lightly rinse the chicken or turkey and pat dry. Set down on a cutting board and using a boning knife, starting at the cavity, carefully slice the skin, separating it from the meat along the breast and drumbsticks creating space to rub it down with the herb butter
To make the herb butter with either clean hands or electric beaters, cream the butter, herbs, and seasoning so everything is incorporated. Carefully reach under the skin and rub the butter directly into the meat, under the skin Generously season the outside of the skin with additional seasonings. Rub it in, and place it into roasting rack, breast-side down Rub the back of the bird with more seasoning and place in a roasting pan and into the preheated oven. Roast for 20-30 minutes per pound, (about 90 minutes for a 5 lb bird), basting halfway through the cook time
To baste, use a baster to "suck" up juices from the bottom of the pan and squeeze over the top of the bird, to cover it with juices. Roast until skin is crispy and internal temperature reads 165F Remove it from the oven, baste one more time and let rest on a clean cutting board for 15 minutes before carving. Store leftovers in an airtight glass container for up to a week
prep time: 10 minutes / cook time: 15 minutes / yield: 8-10 servings
Ingredients:
1 Tablespoon + 1 teaspoon salt, divided
4 pounds of potatoes, scrubbed
6 Tablespoons of butter
3/4 cup whole milk
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
Instructions:
Bring a stock pot to boil with 1 Tablespoon of salt Chop the potatoes into large chunks Place into the boiling water and boil until fork tender (about 10 minutes) and remove from heat. Strain into a colander.
While the potatoes are draining combine butter, milk, salt and pepper to the stock pot. Heat on low until melted and then remove from heat. Return potatoes to the pot and whip until creamy using electric beaters or a potato masher. Store leftovers in an airtight glass container for up to a week.
prep time: 10 minutes / cook time: 45 minutes / yield: 8-10 servings
Ingredients:
2 large yams
1 cup salted, roasted pecans, chopped
4 Tablespoons butter, cubed
1/3 cup maple syrup
1 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Chop the yams into bite sized cubes and place in a large baking dish. Add the remaining ingredients and gently toss until everything is evenly coated.
Bake at 375F for 45 minutes until fork tender. Store leftovers in an airtight glass container for up to a week.
prep time: 5 minutes / cook time: 20 minutes / yield: 8-10 servings
Ingredients:
2 Tablespoons butter
1/4 cup sage
15 oz cranberries (fresh or frozen)
zest and juice of 2 oranges
1/2 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Melt butter in a medium/small saucepan. Once melted, lightly sautee sage for a minute or two over low heat to release flavors - do not burn! Dump in cranberries. Stir in zest, juice, sugar, sage, and seasonings.
Cook uncovered, stirring occasionally until sauce reaches a jammy consistency and berries begin to lose their shape (about 15 minutes) Allow to cool before serving Store leftovers in an airtight glass container for up to a week
prep time: 00 minutes / cook time: 10 minutes / yield: 8-10 servings
Ingredients: turkey drippings (2 cups)
3 Tablespoons flour
1 cup whole milk
Instructions:
Remove meat rack from pan and let the bird rest on a cutting board or carving platter Pour juices from the bottom the pan into a glass measuring dish and allow fat to separate (about five minutes)
Ladle or baste the top later of fat from the measuring glass into a small/medium sauce pan. Heat on low until it begins to simmer and then sprinkle flour, stirring into a thick paste. Add the remaining turkey drippings 1/4 cup at a time, allowing the gravy to thicken in between. If you run out of drippings but you desire more gravy, begin ladling in whole milk until desired quantity and consistency is reached. Taste and adjust seasonings if necessary. Store leftovers in an airtight glass container for up to a week.
prep time: 30 minutes / cook time: 05 minutes / yield: 8-10 servings
Ingredients:
1 pint of heavy whipping cream
3 Tablespoons maple syrup
1 teaspoon of vanilla extract
1/4 teaspoon cinnamon
Instructions:
If you can, place a large metal mixing bowl and your metal electric beaters in the freezer for 30 minutes before whipping (optional).
Combine all ingredients into a large mixing bowl and whip with an electric beater or standing mixer. This will begin to incorporate air bubbles into the cream. Be patient, continue whipping until stiff peaks are achieved when you remove the beaters. Cease whipping immediately, before it turns into butter! Serve and enjoy with dessert. Store leftovers in an airtight glass container for up to 3 days.
Charlotte Bear, MS, CN keeps her hearth with her husband and two dogs on Whidbey Island, WA. She believes true vitality starts in the kitchen It is her personal and professional mission to help her island community simplify their cooking routines, locate (or grow!) nutrient-dense ingredients, and adopt a more mindful, sustainable lifestyle in order to achieve their ultimate health goals!
She received her master's degree in functional nutrition from the National University of Naturopathic Medicine in Portland, Oregon, to compliment her skills as a home chef, culinary instructor, homesteader, and healthy-living expert Her practice can be found at www.whidbeynutrition.com
"I wholeheartedly believe that the food we eat determines our health outcomes. Eating whole foods that are grown and cooked with intention not only gives us a powerful and enjoyable experience, it also has a tremendous impact on lowering levels of cellular inflammation -the underlying cause of the chronic diseases that plague our society. It never ceases to amaze me, the ripple effect eating local has on the health of our planet's air, soil, water, animals, economy, and humanity at large "
Check "holiday menu-planning" off your to-do list
With simple, wholesome, traditional, seasonally inspired recipes crafted by a certified holistic nutritionist & chef Everything you need to prepare a holiday feast is in this book, from the shopping & equipment lists, to the recipes, to the step-by-step meal prep countdown, starting one week before the feast Holiday Harvest offers the gift of ease along with delicious, time-tested recipes Enjoy!
