Thanksgiving | The art of receiving

It’s in Julie Zyromski’s DNA to entertain around her table. Thanksgiving is the perfect excuse to get together, believes the restaurateur who signed the recipe book Saturday: 20 menus to receive.

It is on the first real fall day that Julie Zyromski welcomes us to her cozy little nest in the Laurentians. This season of colors has a special place in her heart: it is at this time that she takes refuge at home and starts cooking comforting dishes for her loved ones.

Thanksgiving is the perfect time to entertain. “It’s an unmissable party for me, which deserves its place,” slips Julie Zyromski. It’s a time to invite family, but also friends – “we often do friends giving “, she said – and to celebrate the abundance of autumn. “It’s the time of year when you can eat almost everything local. » She even created a menu especially for this holiday in her second cookbook Saturday: 20 menus to receive. It accompanies the traditional turkey with a starter of squash and goat cheese bruschettas, and to finish in style, with an apple and cranberry tarte Tatin.

Recipe creator, food stylist and entrepreneur, Julie Zyromski is also the owner of the restaurant La Petite Cachée, in Mont-Tremblant.

Entertaining is his way of life and one of his greatest pleasures.

She can accommodate more than 20 people at a time in her home – “We’re moving the furniture!” », she exclaims – and even more so in the summer on her grounds, which even has an outdoor bar. Her receptions very often take place on Saturdays, a day she likes to spend bringing together those she loves around good food.

Through her years of experience, Julie Zyromski wanted to create a guide to help people receive. A friend suggested the idea to her. “She entertains a lot and said to me one day: ‘It’s complicated to take a dish from one book, a dessert from another and a recipe from the web, it would be so cool to have just one menu. ” » The restaurateur therefore created 20 harmonious menus, which include starter, main course and dessert, structured by season, according to the desire or the occasion to be highlighted. All the steps and all the ingredients, as well as an estimate of the budget and time required, are indicated: the reception day is organized like clockwork, but includes – all the same! – a few moments to breathe.

The key: want it

“Entertaining is always an investment of time, but when we are well guided, well prepared, it is very pleasant to have a good time,” illustrates Julie Zyromski. It’s also accessible to everyone, she believes, regardless of their experience behind the stove – you can choose dishes that require less technique, for example. Budget-wise, hosting can be quite expensive. You plan your menu wisely according to your means and don’t hesitate to ask guests to contribute to the meal, she advises.

One of the most important rules is to want it.

“It shouldn’t become heavy,” emphasizes Julie Zyromski. We also need to take the pressure off ourselves to do everything perfectly. Our dishes don’t have to look like they came straight from a restaurant kitchen. It also has to be give and take; change of hosts is always welcome.

The restaurateur hopes to inspire people to open the doors of their home and share a good meal in good company, a habit that some have abandoned with the pandemic. And what better occasion than Thanksgiving, where we celebrate the harvest and the importance of relationships in our lives? We follow the guide!

Saturday: 20 menus to receive

Julie Zyromski

Ink scent

280 pages

Squash and Goat Cheese Bruschettas

Ingredients

• 1 large butternut squash
• 30 ml (2 tbsp.) chopped thyme
• 2.5 ml (1/2 tsp) ground nutmeg
• 80 ml (1/3 cup) sweet liquid honey
• 15 ml (1 tbsp) balsamic vinegar
• 1 large sourdough baguette
• 1 clove of garlic
• 250 ml (1 cup) crumbled goat cheese
• A few sprigs of chives (to garnish, to taste)

Preparation

1. Peel, seed and cut the squash into small cubes of approximately 0.5 cm (1/4 inch). Chop the thyme. In a frying pan over medium high heat, heat a little olive oil. Add the squash, thyme and nutmeg, then season with salt and pepper. Cook until squash is tender and golden, about 10 to 15 minutes. Remove from heat and store at room temperature.
2. In a small microwave-safe bowl, whisk the honey with the balsamic vinegar until smooth. To book.
3. When ready to serve, preheat the oven to 165℃ (325℉).
4. Cut the sourdough baguette into 16 slices (or equivalent to the number of guests). Brush the slices with a little olive oil and place them on a baking sheet.
5. Place the baking sheet in the oven and grill until the bread is golden brown, about 8 to 10 minutes.
6. Cut the garlic clove in half and rub it on each slice of toast. Then spread the squash mixture on the slices, then sprinkle with crumbled goat cheese. Heat the honey mixture in the microwave for 15 to 30 seconds, then drizzle each slice. Salt and pepper. Sprinkle with chopped chives. Serve immediately on a large serving board.