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Season's Eatings

Celebrating the flavours and faces of our community

This holiday season, we're showcasing the diversity of our community at YVR. Discover some of their holiday dishes and traditions below with recipes passed down multiple generations and each with meaningful stories to tell.

Christmas Fruit Punch

Mexican Christmas Punch

Recipe courtesy of Miriam Ruiz

Ponche Navideño is a traditional Mexican fruit punch that is typically served during the Christmas holidays. Made by combining water, fresh and dried fruits like tamarind, prunes, hibiscus, sugar cane, cinnamon, and sweetened with piloncillo (raw sugar cane), it can be served with or without alcohol.

Ingredients

  • 1 cone piloncillo (see note)
  • 4 cinnamon sticks
  • 6 whole cloves
  • 6 guavas, peeled and quartered
  • 3 large red apples, cored and cut into chunks
  • 2 pears, cored and cut into chunks
  • 1 orange, sliced
  • 1 cup peeled tamarind pods
  • ¾ cup chopped prunes
  • ½ cup raisins
  • 3 sticks sugar cane, each cut into four pieces
  • 2 Tbsp dried hibiscus flowers Rum or brandy, to taste (optional)

Method

  1. In a large stockpot over high heat, bring 3.5L water to a boil. Add the piloncillo (or brown sugar), cinnamon sticks and cloves, and stir to combine. Cook for about 15 minutes, stirring occasionally.
  2. Add the rest of the ingredients, other than the rum or brandy (if using).
  3. Lower the heat to medium and let simmer for about one hour. Serve hot in mugs with a splash of rum or brandy if desired. Make sure each cup has some fruit in it.

Note: Find piloncillo cones at your local Mexican specialty food shop. If you can’t find one, you can substitute 1 cup of dark brown sugar.

 


Nannie Jewell’s Butter Tarts

Nannie Jewell Butter Tarts

Recipe courtesy of Marilyn Bolomey

This is a recipe that my grandmother and mother made for us at Christmas when we were growing up. They always had them ready for when visitors came by. I continued the tradition of making them during the holidays, but I give them to friends for little Christmas gifts.

Ingredients

  • ½ cup packed brown sugar
  • ½ cup maple syrup
  • 1/3 cup melted butter
  • 2 eggs
  • 1 tsp vanilla
  • ¼ tsp salt
  • ½ cup raisins
  • ½ cup roughly chopped walnuts
  • 24 small premade tart shells

Method

  1. Preheat the oven to 350°F.
  2. In a large bowl, mix together the brown sugar, maple syrup, butter, eggs, vanilla and salt until well combined. Set aside.
  3. Transfer the tart shells to a baking sheet, still in their tinfoil cups.
  4. Divide the raisins and nuts evenly between the tart shells.
  5. You should have about 10 raisins per tart.
  6. Fill the shells with the brown sugar maple mixture.
  7. Bake for about 20 minutes, until the tart mixture is set and shells are golden brown.

 


Salmon Wellington

Salmon Wellington 

Recipe courtesy of Zach Kompst

I love gathering with my family during the winter and sharing a good meal. This dish is something I make for them every year. It’s warm, comforting and nutritious, filled with plenty of vegetables and healthy salmon. I add mushrooms and radishes for a twist on the classic recipe. 

Serves 4

Ingredients

  • 4 tsp extra virgin olive oil
  • 1 cup sliced mushrooms
  • ¾ cup sliced radishes
  • 8 cups fresh baby spinach
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt
  • Pepper
  • ¼ cup freshly grated Parmesan cheese
  • 2 large egg yolks
  • 2 sheets frozen puff pastry, thawed in the fridge
  • Four 170g salmon fillets, skin removed

Method

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Add the oil to a large frying pan over medium-high heat. Add the mushrooms and radishes and cook until softened, about 4 minutes. Add the spinach and cook until it wilts, about 1 minute. Stir in the garlic and thyme, then season with salt and pepper. Stir in the Parmesan, then remove from heat and let cool.
  3. In a small bowl, lightly beat the egg yolks with 2 tsp water. Set aside.
  4. On a lightly floured surface, roll each sheet of puff pastry into a 30 × 36cm rectangle, then cut them in half to make two 30 x 18cm rectangles.
  5. Take the salmon fillets out of the fridge and place one in the centre of each piece of puff pastry. Top each fillet with a quarter of the cooked vegetables.
  6. Fold the four sides of puff pastry over the salmon and vegetables, brushing each flap with egg wash as needed to hold it together. When fully wrapped, carefully flip each piece over and transfer to the prepared baking sheet, folded side down.
  7. Brush the flat side of the puff pastry with more egg wash. Use a sharp paring knife to cut a shallow crosshatch pattern into the pastry.
  8. Bake until the pastry turns golden brown, about 20 to 25 minutes. Let rest for a few minutes on the sheet, then serve hot.

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