The holidays are often synonymous with food waste. People shop for groceries with the intention of indulging to the maximum and fridges are often overflowing with leftovers the day after the big holiday meal. However, with the smaller gatherings taking place this year, holiday meals may generate less food waste than usual.

If you don’t feel like opening your fridge and seeing yet another slice of Yule log when your freezer (and pants) are already bursting at the seams, then it’s your lucky day! In partnership with our Food Fight program, the chef Bobby from Atelier du goût wants to share some inventive recipes with you so you can give your leftovers a second chance. Time to grab your apron!

GNOCCHI WITH POULTRY AND BREADCRUMBS

INGREDIENTS :

– 200 g breadcrumbs
– 200 g white unbleached flour
– 400 g poultry leftovers
– 4 eggs
– 100 g cheese
– 5 mL salt

METHOD:

1. In a bowl, combine the salt, breadcrumbs and flour, then make a well in the centre. Add the eggs and gradually mix them in with a fork.
2. Knead the dough until the eggs are fully combined with the flour and breadcrumbs. The dough should not be sticky and should be firm to the touch and hold together without crumbling. Wrap the dough in a kitchen towel and let it rest for 30 minutes in a cool, dry environment.
3. Bring a pot of salted water to a boil as you roll the ball of dough into cylinders with a maximum diameter of 1 cm.
4. Using a knife or a pastry cutter, cut the cylinders into 1 cm pieces in order to make the gnocchi. Slowly roll the gnocchi along the back of a fork exerting pressure with your thumb to make shallow indentations in the dough.
5. Cook the gnocchi in boiling water until it rises to the surface (about 3 to 4 minutes).
6. Drain and service with poultry leftovers and gastrique sauce.

GRILLED VEGGIES

INGREDIENTS:

– Raw or cooked veggies  
– Vegetable oil
– Salt
– Pepper

METHOD:

1. Preheat your oven to 375 F.
2. Use a knife to cut the vegetables into 1/2 cm pieces. Set aside.
3. Place the vegetables on a parchment-lined baking sheet or silicone cooking mat. Drizzle with a generous amount of oil or melted butter, then season salt and pepper to taste.
4. Cook in the oven until the veggies are golden-brown.

GASTRIQUE SAUCE WITH FRUIT AND GRAVY

INGREDIENTS:

– 80 mL brown gravy / meat glaze / wine sauce
– 60 mL sugar / maple syrup / honey
– 45 mL cider vinegar
– 80 mL leftover berries

METHOD:

1. Pour the sugar into a frying pan over medium heat and let it caramelize slowly without stirring.
2. Once it turns a caramel colour, deglaze with cider vinegar, then add the berries and gravy.
3. Reduce by half or to the desired consistency.

YULE LOG CAKE POPS

INGREDIENTS:

– 200 g leftover cake or Yule log
– 25 g fresh cheese
– 25 g marmalade or jam
– 60 mL rum or cognac
– 200 g chocolate
– Sugar or other candy decorations

MÉTHODE :

1. In a large bowl, crumble the cake with a fork. The drier the cake is, the easier it will crumble.
2. Add the fresh cheese and marmalade or jam to the crumbled cake and mix together.
3. In the palm of your hand, roll the mixture into very round balls the size of walnuts, then moisten the balls with alcohol. If they become too wet, roll the balls in cocoa to dry their surface a bit.
4. Melt the chocolate in a double boiler.
5. Dip the top 1 cm of the forks or sticks in the chocolate, then use one to prick each ball. Repeat.
6. Place the cake pops in the freezer for at least 30 minutes. Once chilled, dip the balls in the melted chocolate until they are fully covered.
7. Decorate the cake pops with sugar or candy decorations for cakes and freeze for 5 minutes until the chocolate hardens.