This text is part of the special Plaisirs booklet
How do you approach the holiday season when you suffer from allergies and intolerances, or when you have chosen a ketogenic, vegetarian or vegan diet? In many Quebec homes, this question arises since Christmas usually comes with its share of pâtés, seafood, roast poultry, pastries and cookies that are the opposite of this reality. But should we forget the idea of feasting during this time of feasting? ” Absolutely not ! »Proclaims Katrine Paradis, the co-founder of K for Katrine, the popular platform for recipes without gluten or dairy products. This inveterate gourmet indeed succeeds, at Christmas like the rest of the year, in bringing together the “with” and the “without” at the same table with disarming simplicity… even if it means offering them a completely vegetarian menu! Let us follow her in her preparations.
Katrine, what does the holidays mean to you?
I love this time of year. On the one hand, because it allows me to enjoy my family and friends and, on the other hand, because it gives me the luxury of doing what I want without being in a hurry and without having to comply. So yes, I entertain and I do activities, but without stress. For example, I can keep the same tricks from snowshoeing to cooking, and that’s perfect!
Are there any Christmas traditions that are dear to you?
Sure ! Apart from the inevitable decorated Christmas tree, there is a habit that has followed me since I was 16: baking my huge apple and cream pie. I started making her a teenager because I didn’t really want to study my classes! Then it became a classic, which I serve every December 24th and, if there is any left, December 25th in the morning. Even when we go abroad for the holidays, she is unmissable. I take Crisco in my luggage if needed! Today, it has evolved a bit, since I prepare it with gluten-free dough and soy cream instead of traditional dairy products, but everyone enjoys it as much.
What are your favorite holiday dates?
All of them! More seriously, I like to stretch the festivities out over a good week, if not two. On December 24 and 25, we meet more with family, in small groups, with some dishes that my daughters adore, such as the rabbit with prunes for Margaux (the co-creator of K’s recipes for Katrine). And every December 25, the morning begins with the opening of the presents, followed by a breakfast of pancakes with sorbets from Bilboquet.
What exactly does Katrine Paradis’ Christmas party look like?
It is intentionally informal. So, no five-course sit-down meal, white tablecloths or porcelain service. On the other hand, I dim the lights, I light lots of candles, I prepare a good musical playlist and I place small fir branches or a pot of colorful Christmas balls on the table.
This relaxed way of receiving is also found in the structuring of the evening. For the aperitif, which brings all the guests together around the kitchen island, I take out glasses, a jug with a cocktail base, several bottles and a series of things to nibble on, and everyone helps themselves as they wish. wants. I also like to extend this special moment by serving the starter on the spot, in small bowls or a cup. Then, we sit down to the table for the main courses – I always offer two as I inspire me – and the desserts, but once again, these are prepared on the island with accompaniments so that everyone feels free to eat whatever he wishes.
Does the “greedy despite the minuses” logic apply well to the Holidays, in your opinion?
Absoutely ! With us, allergies and intolerances reign supreme, which necessitates making reasonable accommodations for the holiday menus. So even though we all eat pretty much the same thing, I’m planning gluten-free options, as well as vegan choices for Margaux, who can’t consume dairy products. But that doesn’t prevent me from serving a nice cheese board as an aperitif or from concocting pies, sauces and desserts of all kinds, believe me!
How did you build your vegetarian Christmas menu?
Some will wonder why I offer stuffed acorn squash as a main course. To which I will respond: “Why not? After all, they’re super pretty to the eye, and I’ve found a way to stuff them with veggie sausage and make a quick creamy sauce that everyone loves, even omnivores.
As for the dessert, well, that’s my little sin. I love desserts, so much so that, in some years, I offer a full table for my party of Christmas. And I push the vice so far as to present them on small pedestals near the island so that the guests salivate throughout the meal! For this menu, I chose a raspberry Christmas wreath because it is not only gorgeous, but delicious with its fresh raspberries. Unmissable and ultra-practical, it can be prepared in advance and frozen. So I recommend it, of course, for a festive dinner, for doggy bags guests – no one leaves my house empty-handed – and for the next day if there are any left, because you always have to think about the bad tomorrow.