Early November. Mariah’s notes are about to shatter the family’s glassware, if they haven’t already. The tree sellers are slowly setting up, the displays are adorned with red and white. Whether you find all this hasty or not, whatever side you fall on, one thing is certain: when it comes to a pleasant holiday season, the more you prepare in advance, the better! Here are the dates to mark in your calendar for festive markets where you can find gourmet gifts, the most tempting menus to reserve in advance and a few little tips of my own for parties without the pressure of being a Martha Stewart.
Gifts that can be tasted
If there is one type of gift that everyone agrees on, it’s the one that can be enjoyed. It’s hard to go wrong when it tastes like heaven. This is the ideal opportunity to discover local artisans. The Fairmount Le Reine Elizabeth Artisans Market is inspired by the most beautiful market halls in the world. In this market ideal for a well-deserved break during holiday shopping, the boutique is also full of gourmet local products.
Photo provided by Marché Artisans
Order your feast hassle-free
To give yourself a little help, order a meal already completely prepared or a few elements of a meal that you can complete. The Pied de Cochon sugar shack has outdone itself again this year, with a winter box full of decadent contents. Simply order it online on the site by choosing a drop-off point according to our location and a time slot to collect it, from Wednesday to Sunday during the first three weeks of December.
Photo provided by Pied de Cochon
The Édouard et Léo butcher shop, from the group behind Hoogan and Beaufort and the super Annette wine bar, also offers holiday meal boxes. Two variations are possible: one version with a roast filet mignon and the other with a turkey ballotine. In both cases, the star of the menu is prepared with morels, one of my favorite mushrooms. You can also order ready-to-cook cuts of meat, a gourmet tourtière or logs for a sweet finish. Did I mention that my beloved air fryer will be ideal for cooking these beautiful pieces of exceptional quality meat to perfection? I’m salivating endlessly just imagining the result.
Photo provided by the Edouard and Leo butchery
Add your personal touch with homemade marinades
If you like to get your hands dirty, the little extra to place at the center of the table is the marinades. The ultimate holiday classic, they allow you to taste a know-how that is part of our culinary heritage in addition to bringing a little touch of sweet, tangy or spicy that is always welcome in the rich menus of the holiday season. Think outside the box and try new ones. I have a weakness for those from the Conserva grocery store, rue Saint-Hubert. For something even more funkywhy not dare to try fermented condiments? A visit to the Ferment boutique, rue Bélanger, will charm you. Carrots with ginger, curried sauerkraut or radishes with zaatar will bring a touch of exoticism to your holiday tables. We can’t say no to the bonus benefits of fermentation!
Photo provided by the Ferment store
Cooking, a shared pleasure
If you decide to cook, the secret to enjoying it is to view preparation as an activity, not a chore. Take some time during the gray weekends of November to cook with friends, glass of vino or electrolytes in hand. Some recipes freeze perfectly, like meatballs, pâtés and most holiday favorite desserts. By thinking about marinating our favorite proteins in advance, just take them out when the time comes and enjoy your guests.
Recipe for red wine, mustard and thyme marinade
My favorite marinade for holiday dinners? Red wine, mustard and thyme. It gives an excellent excuse to open a bottle while cooking, and the classic flavors appeal to young and old (no danger, the alcohol in the wine evaporates while cooking). Here are the quantities for approximately 4 to 6 people, to be adjusted according to the number of guests. Simply mix all the ingredients and leave to marinate in an airtight bag or container in the fridge or freezer for a minimum of 2 hours.
- 80 ml (1⁄3 cup) red wine
- 30 ml (2 tbsp.) whole-grain mustard
- 1 chopped French shallot
- 1 clove of garlic, chopped
- 15 ml (1 tbsp) fresh thyme leaf
- 15 ml (1 tbsp.) balsamic vinegar
- 5 ml (1 tsp) Worcestershire sauce
- Salt and freshly ground pepper, to taste
The holiday spirit is all about coming together
The holiday season is above all a time to come together. To also give ourselves the space to slow down in this period when we forget what day of the week it is, we start thinking about our game plan now. Without forgetting to enjoy every moment of shopping or preparation, because the pleasure is as much in the process as in the end.
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