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Wednesday, October 13, 2010

Squash, Spinach and Asiago Dip/ Thanksgiving weekend

    Thanksgiving in Canada is a wonderful thing.  As with all other countries we give thanks for the bounty which mother earth gives us.  Aside from this great bounty is the amazing fall season which gives us wonderfully mild weather, the turning of the leaves and just an all round great time of year to experience all of this with family and friends.
The last thing I wanted to post was another recipe for a roasted turkey, I mean we have seen it a million times. As we anticipated the holiday weekend we decided to plan a small road trip to celebrate Thanksgiving and the fall season. Living outside of the big city has its advantages in this case.  All the splendor that is fall is just a short drive from our place.  This little road trip takes place in and around my beautiful hometown of Caledon Ontario Canada.
   We started with a short drive northwest to beautiful  Forks of the Credit,Bellfountain where the salmon spawn in the Credit river and the quaint old world charm and shops are a treat, followed by the natural phenomenon- Badlands of Cheltenham . The rolling hills covered with an amazing aray of  color from the leaves is just stunning.  The Badlands, a small area covered with a red clay of sorts where nothing really grows, is a truly incredible yet almost creepy place.
   Close by we found a wonderful place called Spirit Tree Cidery. Surrounded by acres of apple orchards and rolling hills, this was a real culinary treat.  As we approached the doors the aroma filled the air with an alluring scent of baked goods.  Using a stone, wood fired  oven the friendly staff bake artisan breads, quiche, tarts  and other fantastic food.  We could not resist the temptation to buy a few goods from the great selection.
Country French Loaf  (used in recipe seen below)
A sourdough loaf made with  Red Fife whole wheat flour,  white, unbleached artisan bread flour, sea salt & pure well water was a nice crusty bread, perfect to accompany a Thanksgiving meal.
The Bacon, potato and leek quiche filled with ricotta, Canadian cheddar and spinach was decadent!
  Hard cider is the alcoholic beverage produced by fermenting fresh apple juice (Sweet Cider) and Spirit Tree's interpretation of Pub Cider is a great example.  The beer like beverage is lightly sweet with a mildly bitter apple aftertaste not unlike a sparkling wine.  Very refreshing, I enjoyed it with the boldly flavored quiche.
   Moving west from here we arrived in Erin Ontario where the wonderful fall fair was going on for the Thanksgiving weekend.
The country feel of a fall fair is loved by young and old with midway rides, animals and culinary treats.
The fresh and hot, hand glazed donuts were a great snack as we walked through the fair enjoying the sights and sounds.
A wonderful fall day in the country was had by all and a real inspiration for the Thanksgiving feast to follow.
This was the calm before the storm.  The house was filling with the scent of turkey creating an unruly anticipation.
In typical Italian family fashion, dinner washed through with the destructive force of a tsunami leaving only scraps and a bones.
 
Not long after the dinner feast was the unveiling of the "dessert table" with fresh brewed espresso, homemade chocolate and limone gelato, hand made ricotta filled Sicilian cannoli , pies, cakes and other luscious cookies and treats.
Thanksgiving is a holiday that brings family and friends together with the love of food and despite the chaos and over eating, I wouldn't have it any other way!

Squash, Spinach and Asiago Dip

Ingredients

1 small butternut squash ( oven roasted for 1 hour)
1 bulb of garlic ( oven roasted for 1 hour)1 1/4 cups sour cream
1/4 cup mayonnaise
1/4 cup grated Asiago cheese
1 cup frozen chopped spinach ( defrosted and well drained)
1 package french onion soup mix

  Once squash and garlic have cooled, peel and mash them in a bowl and add all other ingredients.  Mix until well blended.  Using the bread loaf of your choice, cut a circle around the top of the crust and remove it and the bread below leaving a large bowl like cavity.  Place dip in the bowl and cut the removed bread and crust into chunks to serve with the dip.  Once bread chunks and most of the dip is gone, cut bread bowl into pieces and enjoy!

8 comments:

Foodessa said...

Danny...no need to take in that fresh country air! Just reading and looking at your post opened my appetite in some terribly dangerous ways! Thanks for sparing us any recipe dealing with turkey ;o)

Love the country route you took...exactly what Hubby and I strive for when we set out for a great excursion.

Ciao for now and flavourful wishes,
Claudia

whozyerdanny said...

Claudia, this is what I live for!

Bridgett said...

Wow, this was a gorgeous post. Everything about your trip seemed exciting and relaxing at the same time. Your feast must have been incredible as well!

roastedrootsandpumpkinspice said...

That dip looks fabulous. But then again, what isn't good with asiago cheese?

I'm actually hungry after reading this post. Hope you had a great thanksgiving!

Karen said...

what a fun trip!

krystle said...

Danny, loved this post! loved the descriptions and the time line of pics detailing all the fun of your Thanksgiving weekend! beautiful!
xo

DARaiente said...

OMG! That dip and those
CANNOLIS
LOOK AWESOME!!!
yum!

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