Christmas Time 2025 - what's cooking for the season?

[dragnlaw]

Today I finally got around to making some Tourtière (Quebec Pork Pie). This meat pie is generally eaten on Christmas Eve and/or New Years Eve but it is a common household fare for the winter time. There are as many recipes out there as there are Quebec cooks, each with their own authentic ingredients. I would say coming from the country life it was what ever they managed to trap, shoot, have for meat during the winter months. Rabbit, pigeon, pork a mix of all kinds of meats. I've only known the pork kind and I'd hazard a guess that now-a-days it is true for most Quebecers.

They've gone into the freezer for when needed, takes about 50 minutes or so for baking. Serve with ketchup (or gravy), I like French Fries with mine and/or a salad. Really depends on what else is going on. Could be served along with just about any type of buffet - and often as a supper on it's own.

I only started making them recently with a wonderful recipe from my late gal pal, so I call them Trudy's Tourtières in her honour!

ps, those silly little cut outs were so fragile and my fingers so clumsy they stayed were they landed!

 

[dragnlaw]

So let's hear what is going on special in your kitchen for this holiday season!

 

[Shining Wizard]

For the last many years, we have hosted Christmas lunch. I have generally gone with a buffet format.
Turkey, ham, chicken, roasted potatoes, roasted vegetables, an array of sauces and sides. With my health getting not so much better, I found last year to really take it out of me.
Aside from that, I have made decisions about the people I want around me. I have been used financially, emotionally and physically by people all through my life. I don’t have any tolerance for that anymore. I just don’t.
So, this year it’s just going to be MrJade and I.
A lovely stall holder at our market was telling me about her wonderful fish pie, so I’m thinking along those lines for us this year.

 

[caseydog]

I'm going to my sister's house at Christmas. Mom won't be coming over, so I'm hoping my sister is willing to stray from the family rules for holiday cooking, so we can have some better food.

The meat will probably remain a spiral cut ham. That's fine. It's mainly the sides I'd like to change/modify.

CD

 

[dragnlaw]

Upstairs had one of the tourtiére s last night. Everyone liked! They had theirs with gravy and fixin's. I had a small piece this morning, taste was great, spices perfect but I found it a bit crumbly.
Question:
I'm making some more but think I will add some lard (tenderflake), maybe a Tablespoon or so? This is for 2.5 pounds of ground pork, I only realized this morning that I have purchased lean ground this time. Really don't want it to be even crumblier.
How does that sound?

 

[pictonguy]

Your's look wonderful. I also make a couple of tourtiere's and always focus on mostly shellfish Christmas eve and for Christmas I'll be making duck. that's the plan.

Oh, and I believe there's a request for Tarte Tatin from friends coming for dinner boxing day, so I'll be doing that.

 

[pictonguy]

Question:
I'm making some more but think I will add some lard (tenderflake), maybe a Tablespoon or so? This is for 2.5 pounds of ground pork, I only realized this morning that I have purchased lean ground this time. Really don't want it to be even crumblier.
How does that sound?

maybe add some fresh bread crumb in milk, basically a panade which helps retain moisture and make more of a cohesive and tender texture. And yes some tender flake or butter, which will add flavor as well, so do that for sure.

 

[Kathleen]

I often do themes on Christmas. One year, it was Mexican recipes including tamales, turkey mole, etc. Another year, it was a "very English Christmas" complete with prime rib, Yorkshire pudding, etc. I am thinking of having Greek food this year. Stuffed grape leaves with egg-lemon sauce, lamb lollipop chops, roasted potatoes, Yia-Yia's string beans, etc. The menu is far from set, so I am still pondering.

I had wanted to do a NYE open house from 4-7 PM, but it seems that is not going to work out. The house is simply not big enough and I don't have space for people to spread out.

 

[taxlady]

Upstairs had one of the tourtiére s last night. Everyone liked! They had theirs with gravy and fixin's. I had a small piece this morning, taste was great, spices perfect but I found it a bit crumbly.
Question:
I'm making some more but think I will add some lard (tenderflake), maybe a Tablespoon or so? This is for 2.5 pounds of ground pork, I only realized this morning that I have purchased lean ground this time. Really don't want it to be even crumblier.
How does that sound?

Do you put potato in yours? I find that grated potato works well, better than mashed. I have never used mashed, but I have someone else's tourtière that had mashed. I use Madame Benoit's recipe, except I have always made it with three kinds of meat. Pork of course, I made it once without and that was the only one ever that wasn't as good. The other kinds of meat I have included are beef, lamb, moose, and venison. I may have used porcupine once.

 

[dragnlaw]

no potato, this one uses oatmeal.
made some more today (2nd batch) but was using a different scale and not reading it right... duh - far too much meat, ergo the spice ratio was not good. Ah well...
Hindsight is 20-20 eh? Of course I now realize that the first batch was too dry, needed more water. The 2nd batch (today) needed more oats. I shoudl have just gone to the grocers and gotten some extra pork fat. I thought perhaps my lard was a bit stale and didn't want to chance it.

 

[taxlady]

no potato, this one uses oatmeal.

I have heard to use shredded potato or shredded apple in meat mixes to keep them moist. I never heard that oats would do that. I'm assuming you mean rolled oats or oat flakes or similar, not cooked oatmeal.

 

[dragnlaw]

Yes, my bad, uncooked oatmeal.

 

[Andy M.]

About 20+ years ago, I researched and made a tourtiere. I really liked it. However, I was the only member of the household that liked it so I haven't made it since.

 

[Kathleen]

I would like to give making a tourtiere a try. I like trying to make new things, but there seem to be so many variations.....

 

[dragnlaw]

Here is my CMT of Trudy's Tourtière. She claimed that this was a close as she ever found to her mother's.
I went back and read the blog a long time ago - should do so again as she gives a few good hints.

I don't know if you can see the separate notes I made, so let me know if you decide to try it and I'll pass on my own.

 

[dragnlaw]

@Andy M. 20 years was a long time ago - perhaps tastes have changed. You should give it a try again. Gravy and French Fries. At least it will always be a good meal for you when doing different meals for different bodies.
We froze individual pieces that can be taken out at any time for snack or lunch.

 

[pictonguy]

I would like to give making a tourtiere a try. I like trying to make new things, but there seem to be so many variations.....

Variation is standard fare with this dish, it's part of it's appeal and is branded right into it's authenticity. Certain spices are taken for granted in a tourtiere but still lots of room to vary within those parameters as well. Take a look at a few variations to get the feel for the recipe, what's the worst case scenario, right?

 

[Rocklobster]

I'm up to 225 so far this year. Another 60 to go. I used mashed potatoes to bind the meat. Very basic recipe. Savory, pepper, cloves, salt, parsley, mashed potatoes at the end. The magic happens with the technique. Stew the meat in it's own juice for an hour minimum. Check the mix for liquid level and remove excess if necessary. I like the liquid to be about 20% up to the meat level. After the coarsely mashed potatoes are added, I quickly mash the whole mixture to blend it in better. Check and correct seasoning if necessary. Then, let it cool out back in the summer kitchen. It will firm up and absorb any liquid. 1.5 lbs of meat mixture in a 9 inch pie shell.

 

[taxlady]

I'm up to 225 so far this year. Another 60 to go. I used mashed potatoes to bind the meat. Very basic recipe. Savory, pepper, cloves, salt, parsley, mashed potatoes at the end. The magic happens with the technique. Stew the meat in it's own juice for an hour minimum. Check the mix for liquid level and remove excess if necessary. I like the liquid to be about 20% up to the meat level. After the coarsely mashed potatoes are added, I quickly mash the whole mixture to blend it in better. Check and correct seasoning if necessary. Then, let it cool out back in the summer kitchen. It will firm up and absorb any liquid. 1.5 lbs of meat mixture in a 9 inch pie shell.

That's a nice plump tourtière Roch. I'm going to go ahead and figure that mashed potatoes work well, if you use them. I guess the tourtière that I didn't think much of had other problems than what kind of potato was included.

 

[taxlady]

Variation is standard fare with this dish, it's part of it's appeal and is branded right into it's authenticity. Certain spices are taken for granted in a tourtiere but still lots of room to vary within those parameters as well. Take a look at a few variations to get the feel for the recipe, what's the worst case scenario, right?

I would say that savory, cloves, and black pepper are those spices, and of course, salt. I see that @Rocklobster also uses parsley. I also use garlic and onion and will consider adding parsley.