Bring your loved ones together this holiday season with festive fare that is sure to end up as family favourites. Our talented culinary team is pleased to share their Turkey and Cranberry Brie Strudel and Sugar Cookie recipes with you. The Turkey and Cranberry Brie Strudel is featured on the Seasonal Afternoon Tea menu and gives you those traditional tastes of the season.

Turkey Cranberry Brie Strudel

Cranberry chutney, yield 1 kg

Ingredients		Metric
Cranberries		1 kg
Crystallized ginger		100 g
Red Onion		100 g
Clove		10 g
Cinnamon		10 g
Allspice		10 g
Nutmeg		10 g
Salt		10 g

Method

1. Add all ingredients into a sauce pan, bring to a boil.
2. Once boiling reduce heat to a low simmer and cook
   until desired thickness.

Turkey filling

Ingredients		Metric
Ground turkey		2 kg
Garlic		100 g
Leeks (sautéed)		100 g
Parsley		30 g
Thyme		5 g
Salt		30 g
Black pepper		15 g

Method

1. Mix all ingredients together in a bowl.

Strudel

Ingredients		Metric
Cranberry chutney		600 g
Turkey filling
Brie cheese sliced		500 g
12 x 18 puff pastry
Eggs whisked together (egg wash)

Method Assembly = 3 strudels

1. Lay puff pastry out on floured work surface, and brush all
   edges with egg.
2. In the center of the puff dough, spread 200 grams of cranberry
   chutney lengthwise (there will be leftover chutney).
3. Place 1/3 of the turkey filling recipe on top the chutney.
4. Top with sliced Brie and fold puff dough over filling and secure
   brushed edges together.
5. Score the top of the puff dough with a knife, brush with remaining
   egg wash, and bake at 400°F for 16 minutes.
6. Portion each strudel into 8 pieces.

Download and print: Turkey Cranberry Brie Strudel

The Sugar Cookie recipe gives you the basics for perfect cookies and icing and leaves it up to you to decide how you choose to add your own festive flare.

Sugar Cookies

Cookies, approximately 4 dozen

Ingredients	US	Metric
Butter	1 lb	454 g
Sugar	2 cups	400 g
Vanilla	1 tbsp	15 ml
All purpose gluten-free flour * If using regular all-purpose flour	5¼ cups 4½ cups	750 g 560 g
Baking powder	1 tsp	5 ml
Salt	1 tsp	5 ml
Eggs	2	2

Method

1. Cream butter and sugar until light and fluffy.
2. Add vanilla and eggs one at a time, scraping down the side of the bowl
   after each egg is added.
3. Add flour, baking powder and salt, combine on low speed until
   dough is formed.
4. Remove from bowl and roll out approximately ¼ inch thick.
5. Cut desired shapes, re–rolling the remaining dough until it’s all used up.
6. Place on parchment lined baking sheet and bake at 365°F until bottom
   and edges of cookies are golden, approx. 10-12 minutes.
7. Cool completely then decorate as desired.

Royal icing, enough to decorate 4 dozen cookies

Ingredients	US	Metric
Meringue powder	6 tbsp	50 g
Warm water	2 oz	60 ml
Cream of tartar	1 tsp	4 g
Icing sugar	2.2 lbs	1 kg
White corn syrup	1 tbsp	15 ml
More water as needed	approx. 1½ – 2 cups

 

Method

1. Combine meringue powder and 2 oz warm water and whisk until
   medium stiff peaks form.
2. Add cream of tartar and continue whisking until stiff peaks form.
3. Remove whisk attachment and replace with paddle attachment.
4. Add icing sugar and 1 cup water. Mix until smooth and fully combined.
5. Add corn syrup and water as needed until desired consistency is
   reached. Toothpaste consistency for piping/details, and shampoo
   consistency for flooding.
6. Colour as needed and decorate cookies as desired. Allow 6-8 hours
   for icing to fully harden.

Download and print: Sugar Cookies and Royal Icing