Lately it seems when the holidays come around, more and more people are developing new traditions and scaling back the celebrations, so sometimes it’s nice to see that not all is lost, and that younger generations are picking up the threads to weave a little nostalgia back into the season.
We turned to NAIT’s Culinary Arts students to discover recipes for entertaining, and they definitely understood the assignment! These recipes here all combine traditional elements of the holidays with unique twists, and it’s safe to say that these students are all on the road to successful culinary careers.
NAIT culinary student, Dylan Reimer, credits his mother as a major guiding influence in his culinary journey. “My mother had a magical way of transforming yesterday’s leftovers into new, exciting meals. It inspires me to experiment with flavours and ingredients to create unique meals.”
Home-cooked meals are his favourite, whether it’s his mother’s chicken noodle soup, or his father’s tongue tacos. “These dishes not only satisfy my tastebuds but also remind me of the love and care my parents put into every meal.”
His recipe for Turkey Dinner Pie stems from a childhood habit of mixing all the components of a holiday meal together on the plate to create something bursting with different textures and flavours in every morsel. “I decided to replicate the experience in a pie, capturing the essence of a holiday meal in every bite.”
When planning a dish for a special occasion, Dylan points out that in Alberta, there’s no shortage of fresh, local, seasonal produce. “The key is to keep the dish simple yet flavourful,” he explains. “Adding a dash of creativity, such as a unique sauce or a fusion of different cooking techniques can elevate the dish further.”
Janik Hettinger grew up in a small German town about twenty minutes’ drive from the French border, which meant he had close contact with French culture at an early age. He also enjoyed ‘‘typical dishes from the region” – Saar and Moselle – and had his first cooking experiences with his grandmother. Rich global experience combined with a background in Food Science carved a path to NAIT’s culinary arts program.
It's easy to see why German food holds a special place in Janik’s heart, but Mexican foods also rank high on the list. “I enjoy the flavours and ingredients that are used, resulting in flavour combinations not common in Europe,” he explains.
“In Germany, we traditionally celebrate Christmas on the evening of December 24th,” says Janik. “However, the 24th is not a full holiday and my parents would work on that day. Therefore Quiche Lorraine was made at home as a “quick snack” for lunch before the traditional Christmas dinner in the evening.” Serve it as a snack, appetizer, or a main dish. The dough can be prepared a day in advance, and works with any dough recipe you prefer.
Growing up, Michelle Huynh’s parents made sure to include her with the process of making dinner every night. As she got older, so did her parents: “I found out they both had health conditions that limited what they could eat. I wanted to make them things that they could eat,” she explains, which started her culinary journey and brought her to NAIT.
Vietnamese dishes are Michelle’s favourite, like bàhn xèo, a crispy, savoury crepe, and bitter melon soup. “My mom taught me how to make both of these, and I appreciate that she wanted me to keep some of my cultural foods in my life.”
Large gatherings with lots of food are the hallmarks of the holidays for Michelle and her family. But with lots of food comes leftovers: “Who wants to eat the same set up of food the next day?” So, she developed a recipe for Milk Bread Pot Pie Buns. Be sure to use a scale for measurements and “cook with good intention and add a little love, as my mom would say, so your dishes turn out well.”
Inspired by her grandmother to become a cook and a baker, Miranda McElwain says that she also draws inspiration from competing in cooking and baking competitions at NAIT and with the NAIT Culinary Team. “Competing allows me to polish my skillsets,” she explains. “I also learn how to showcase local ingredients in innovative ways.”
When it comes to cooking, chicken ballotine is her favourite recipe, as it uses the whole chicken. If she’s baking, then it’s cupcakes, which she says are perfect for any holiday. “I created this Sweet Potato Cupcake to honour my grandmother, whom I’ve baked and cooked with ever since I was a little girl.” It’s a combination of her grandmother’s sweet potato pie, and a garnish of shortbread, Miranda’s favourite holiday treat.
Miranda advises to gather your ingredients, and bring the refrigerated ones to room temperature before you start. Use a scale if possible, and keep the whipped cream cheese cold, piping it on just before service. “And, most importantly, have fun!”
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