When we think of a traditional holiday meal, classic dishes come to mind – oven roasted or smoked turkey, baked ham, stuffing, seasonal vegetables, mashed, sweet potatoes, rich gravy, warm rolls and perhaps a casserole or two. Like most states, Oregon boasts a unique cuisine that deeply influences our state’s culture, daily eating habits and our holiday traditions.
Our natural, rich resources – from farm raised turkeys to ocean and river waters that provide fresh seafood and fish, to moisture rich terrain that yields grapes, berries and mushrooms and the fertile regions known for hazelnuts and hops – offer a diverse selection of ingredients. Add to this Oregon’s local purveyors producing award-winning cheeses, beer and wines and it’s clear, Oregon truly has everything for an amazing Thanksgiving meal.
Central Oregonians are committed to buying and consuming local foods and beverages, reflecting a sense of pride, along with comfort in knowing where their food comes from. Many grocery stores and specialty stores often stock goods and foods from local farmers and ranchers and area restaurants also serve dishes made with locally sourced ingredients.
An Oregon style holiday dinner begins with sipping locally crafted cocktails, wines and beer around a grazing table of local cheeses, like Rogue Creamery’s Rogue River Blue, Tillamook Extra Sharp White Cheddar and Briar Rose Butterbaby cheeses. Complimented by olives, fresh vegetables, nuts and locally sourced meats, an authentic Oregon charcuterie is not complete without smoked salmon dip and hearty artisan crackers.
Combining two Oregon favorites—bite-sized mushrooms and Dungeness crab—it’s possible to create a standout hot appetizer that can be passed around the room before the main event. And the best part about Thanksgiving? The desserts of course! In Oregon, we have a deep love for our pies and what better to accompany the classic pumpkin, with a pie that brings together Oregon grown hazelnuts, high quality chocolate and a splash of bourbon, a sweet and unforgettable way to end your holiday meal. Enjoy!
Oregon Marionberry Cider Crush (one drink)
Muddle a handful of marionberries in a cold shaker
Add 2 ounces of Crater Lake Vodka or Wild Roots Marionberry Vodka
Add 2 ounces of fresh apple cider
½ ounce of fresh lime juice
Shake and pour into a copper mug filled with ice and top with Ginger Beer, garnish with a lemon wedge, cinnamon stick or apple slice; enjoy.
Crab Stuffed Mushrooms
- 14 large cremini or button mushrooms, stems removed, and brush cleaned
- 8 ounces (1 cup) cooked, finely chopped, cooked Dungeness crabmeat
- 4 ounces of softened cream cheese
- 1/4 cup of mayonnaise
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 1/3 cup of panko breadcrumbs (divided in half)
- 2 tablespoons of melted butter
- 2 finely diced scallions
- 2 cloves of minced garlic
- 2 tablespoons of finely chopped fresh parsley
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- Olive Oil
Heat oven to 375 degrees. Place clean mushroom caps on a parchment paper lined baking sheet and either lightly coat or spray with olive oil. In a mixing bowl, combine the softened cream cheese, mayo, grated Parmesan, half of the panko breadcrumbs, diced scallions, minced garlic, parsley, Worcestershire sauce, and Old Bay seasoning. Gently fold in the chopped Dungeness crabmeat. Season with salt and pepper. In a separate bowl, mix the melted butter and rest of panko breadcrumbs. Spoon 1 ½ tablespoons into the mushroom cap. When all the caps are filled, spread the buttery panko mixture over the top of all the mushrooms. Bake for 18 to 20 minutes. Remove from the oven, sprinkle parsley on top and serve immediately.
Smoked Salmon Dip
- 8 ounces hot-smoked salmon fillet
- 8 ounces of softened cream cheese
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 tablespoon drained, roughly chopped capers
- 1 small shallot, minced (about 2 tbsp)
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon hot sauce (optional)
In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat with a hand mixer or spatula until the mixture is smooth and creamy. Stir in all the additional ingredients and mix very well until all are combined. Gently flake the salmon into the mixture, making sure the pieces aren’t too large. Let sit in the fridge for a minimum of one hour to overnight. When ready to serve, sprinkle more fresh dill and chives on top, serve with a baguette or fancy crackers.
Chocolate Hazelnut Bourbon Pie
Ingredients
- 1 cup granulated sugar
- 1 cup of brown rice syrup or light corn syrup
- 1/2 cup unsalted butter (1 stick)
- 4 eggs
- 1/4 cup of Oregon Spirit Bourbon Whiskey
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1 1/3 cup coarsely chopped hazelnuts
- 3/4 cup of chopped dark chocolate
- 1 9-inch unbaked pie shell, chilled or frozen
Instructions
Preheat oven to 350 degrees. In a medium saucepan combine sugar, brown rice syrup and butter. Stir ingredients over medium heat until butter melts and sugar dissolves. Let cool slightly, set aside. In a large bowl combine eggs, bourbon, vanilla and salt. Whisk well to combine. Slowly stir in sugar mixture. Stir in hazelnuts and chocolate. Allow to cool slightly, then pour into the pie shell. Bake the pie for 50 to 60 minutes until the filling is set, though still slightly jiggly in the center and crust is golden. Allow it to cool completely, serve with whip cream, vanilla ice cream or a glass of milk.