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Sunday, October 13, 2013

A Touch of Quebec in our Pumpkin Pie

Now that we are tracking our food miles it seems crazy to use Quebec butter and maple syrup, but at least the pumpkin is from UBC Farm. I went with a deep dish style this year, drizzled with hazelnuts and Manitoba buckwheat honey. We're lucky to live in a country with such amazing food--locally and all the way to the east coast. Sometimes you just have to celebrate by spending the extra food miles. (The store was out of Avalon butter, in case you were wondering.)

I have been using Erica's salad dressing recipe from her raw kale ceasar to make other versions, including cole slaw with sesame seeds--it's good with apples and dried cherries. I think it will be the dressing that launches a thousand salads--thank you Erica. I make the dressing exactly as you do and it is outstanding.

I was blessed to have a big bowl of moose stew from Northern BC last night with a glorious pumpkin pie. It was interesting how one person decided to guard the whipping cream and make sure people didn't take too much so there would be enough to go around. It's true, whipping cream is a precious commodity at this time of the year.

Grandma is going to sit down with our son and figure out the food miles in our feast tonight. It's a project that the whole family can get in on.

2 comments:

The Five McKays said...

Oooooh, I'm so glad you're enjoying it! I've served variations on the salad to numerous friends and they've all LOVED it......fun to find a keeper of a recipe every once in a while, to shake up the same old same old a bit:-) Wish we could have shared a Thanksgiving brunch of pumpkin waffles and boardgames with you guys xo

The Five McKays said...

By the way, my friend Anja just told me about this new flour she received in the mail - have you ever heard of it? Sounds intriguing!!! http://shop.wholevine.com/SearchResults.asp?Cat=1513