Festive Eats: 5 Vintage Recipes From Chef Lynn Crawford

Truly good food is timeless. If you’re feeling nostalgic this holiday season, throwback to an earlier era with these retro recipes from Canadian chef and Food Network star Lynn Crawford.

Main Dish

Roasted Turkey Breast “Porchetta Style” With Pancetta, Apple, & Fennel

Serves: 8
Prep time: 20 minutes
Cooking Time: 1 hour 30 minutes

 

Ingredients:

For the Turkey Breast:
1 tsp fennel seeds
1/2 tsp red pepper flakes
2 tsp orange zest
2 tsp kosher salt
One 6-pound boneless, skin-on turkey breast, butterflied
1/2 cup panko breadcrumbs
1 tbsp olive oil
2 ounces pancetta, finely chopped
2-3 cloves garlic
2 small apples, cut in ¼” dice
2 shallots, minced
1 large bulb fennel, finely diced
1 sprig rosemary
2 tsp chopped fresh thyme
1/4 cup parsley leaves, roughly chopped 2 tsp chopped sage
Kosher salt and freshly ground black pepper

Sauce:
1 sprig fresh sage
1 sprig of thyme
1 tbsp plus1 tsp flour
1 tbsp extra-virgin olive oil, as needed 1/2 cup dry white wine
1 1/2 cups turkey broth
Kosher salt and freshly ground black pepper
2 tbsp unsalted butter

Instructions:

Make the Turkey Breast :

1. Turn the oven on to 325F

2. Grind fennel seeds and red pepper flakes in a spice grinder or with a mortar & pestle until very fine. Toss spice mixture with the orange zest and 2 tsp of the salt. Rub the turkey breast with the salt mixture, then transfer it to baking dish, cover and refrigerate while you prepare the stuffing.

3. Toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a bowl and set aside.

4. To the same pan, over medium-high heat, add 1 tablespoons of olive oil with the pancetta. Cook stirring often, until brown and crisp, 5–8 minutes. Transfer the pancetta to a plate, reserving the oil in the pan. Add the garlic and cook until fragrant then add the apples, shallots, fennel, rosemary, sage, and thyme and cook until just tender about 5 minutes. Add to the bowl with the panko, add the pancetta and toss to combine. Add chopped parsley and season mixture well with salt and pepper.

5. Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Roll up turkey breast like a jelly roll to form a log, position seam side down and tuck skin under at each end. Loop a length of string around outside edge and tie closed. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don’t tie too tightly or it will bulge when cooked).

6. Place the skillet over medium-high heat with 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3-4 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 165F at the thickest point, about 45 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minutes before slicing.

7. For the gravy: While the turkey is resting, prepare the gravy. Over medium-high heat, add the herbs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren’t enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium

Nutritional Information (per serving):

Calories: 303
Protein: 8 g
Carbs: 24 g
Fat: 19 g
Sodium :526 mg

 

Ingredients:

2 bunches heirloom carrots (about 5 carrots each), peeled and cut into 1⁄4 inch rounds.
1 tbsp olive oil
3 tbsp butter
3 tbsp honey
5 thyme sprigs, leaves only 1⁄4 cup toasted pine nuts

Instructions: 

1. Set a medium saucepan half full of water over medium-high heat and bring to boil, then add carrots and blanch 3-4 minutes, until al dente. Drain well and place in a single layer on a rimmed baking sheet to cool slightly.

2. Meanwhile, in a medium skillet set over medium-high heat, add olive oil and melt butter, then add honey, carrots and thyme and sauté until tender-crisp, about 5 minutes, stirring frequently.

3. Add pine nuts and serve immediately.

Nutritional Information (per serving):

Calories: 123
Protein: 1 g
Carbs: 11 g
Fat: 9 g
Sodium :32 mg

 

Sides

Cauliflower Florets With Mustard Caper Brown Butter

Serves: 8
Prep time: 5 minutes
Cooking Time: 30 minutes

Ingredients:

1 large head cauliflower, cut into large florets
3-4 tbsp olive oil (as needed)
1 tbsp picked thyme leaves
2 tsp Harissa spice mix
Kosher salt and freshly ground black pepper
1 stick unsalted butter
2 cloves garlic, minced
2 tbsp grainy mustard
2 tbsp capers, drained
2 tbsp chopped parsley

Instructions: 

1. Turn the oven on to 400F.

2. In a large bowl toss the cauliflower florets with olive oil, thyme and harissa spice, Season with salt and pepper.

3. Evenly spread the cauliflower out onto a non-stick baking tray.

4. Roast for 20-25 minutes, turning once until fork tender and slightly caramelized.

5. Place butter in a saucepan and melt over medium-high heat.

6. Reduce heat to medium and cook until a dark golden brown in color, approximately 5 minutes, remove from heat.

7. Stir in garlic, mustard, capers, chopped parsley and salt and pepper to taste.

8. Drizzle over roasted cauliflower and serve immediately.

Nutritional Information (per serving):

Calories: 192
Protein: 2 g
Carbs: 6 g
Fat: 18 g
Sodium: 292 mg

 

Polenta With Butternut Squash, Swiss Chard and Mascarpone

 

Serves: 8
Prep time: 10 minutes
Cooking Time: 50-60 minutes

Ingredients:

2 cups butternut squash, cut into ¾” cubes
2 tbsp olive oil
2 cups water
1 cup plus 3 tbsp whole milk
1 cup instant polenta
1/4 cup cream cheese
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
2 tbsp unsalted butter
2 tbsp shallots, finely diced
2 large cloves garlic, minced
2 tbsp capers, chopped
2 anchovy filets, finely chopped
(optional)
3 cups roughly chopped Swiss chard
1 tsp minced fresh rosemary
1/2 cup mascarpone cheese
1/2 tsp kosher salt and freshly ground black pepper

Instructions: 

1. Turn the oven on to 400F.

2. In a large bowl, toss the butternut squash with olive oil, salt and pepper. Spread on to a baking tray in an even layer. Bake for about 30 minutes until tender.

3. Bring 2 cups water and 2 cups milk to a boil in a medium saucepan. Slowly pour in the polenta in an even stream, whisking continuously until the polenta begins to thicken, around 1 to 2 minutes.

4. Turn the heat down to low, cook for 4-5 minutes, whisking, until the polenta is thick and creamy.

5. Remove from the heat and whisk in the cream cheese, Parmesan and cheddar until combined. Season with salt and pepper.

6. Cover to keep warm before serving.

7. Heat a large skillet over medium high heat, add butter, shallots, garlic, capers and anchovies. Stir together for a minute until shallots and garlic have softened.

8. Add Swiss chard and butternut squash and toss together, season with salt and pepper.

9. In a medium bowl, whisk the mascarpone with 3 Tbsp of whole milk until smooth, season with salt and pepper to taste.

10. Serve the polenta onto a larger serving platter. Top with the squash mixture and mascarpone cheese.

11. Serve immediately.

Nutritional Information (per serving):

Calories: 303
Protein: 8 g
Carbs: 24 g
Fat: 19 g
Sodium: 526 mg

 

Dessert

 

Pumpkin Spiced Tiramisu

Serves: 8
Prep time: 5 minutes
Cooking Time: 30 minutes, plus chilling

Ingredients:

One 15-ounce can pumpkin puree
1/2 cup light brown sugar
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp kosher salt
1/8 tsp freshly grated nutmeg
3/4 cup granulated sugar
1 1/2 cups mascarpone cheese
2 1/2 cups heavy cream (35%)
2 cups brewed coffee, cooled
Two 7-ounce packages dry ladyfingers
Chocolate shavings for garnish

Instructions: 

1. In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar.

2. Add the mascarpone and 1 1/2 cups of the heavy cream.

3. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not over beat.

4. In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved.

5. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.

6. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.

7. Cover and refrigerate the tiramisu overnight. In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form.

8. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.

Nutritional Information (per serving):

Calories: 756
Protein: 8 g
Carbs: 67 g
Fat: 50 g
Sodium: 196 mg

Recipes courtesy of Lynn Crawford

A version of this story was published on Oct. 7, 2021

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