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Nanaimo bars

Nanaimo bars

The {Page-Turner-Cookbook} featuring

Canada
182 recipes
Air buns
Apple and cinnamon oatmeal pancakes
Apple and pork stuffing
Apple cake with hot butterscotch sauce
Apple oat-bran muffins
Apple-cranberry crisp with warm toffee sauce
Baked cod greek-style
Baked fiddleheads
Baked oatmeal
Baked pears
Baked salmon in the swimming position
Baked whole salmon
Banana muffins
Banana-blueberry nut bread
Beer-batter cod fillets
Best lobster rolls
Black chocolate espresso cake
Black walnut pie
Blueberry basic pie filling
Blueberry butter
Blueberry cinnamon pancakes
Blueberry cream cheese pie
Blueberry gingerbread
Blueberry orange mufins
Blueberry pie
Blueberry scones
Blueberry sour cream pie
Breaded Fish Fingers
Broccoli cauliflower casserole
Brochettes of salmon
Broiled Salmon With Sweet Corn and Barley Risotto
Buttermilk blueberry muffins
Buttermilk blueberry waffles
Buttermilk pancakes
Butterscotch coffee squares
Caramelized banana purses with white chocolate sauce
Caramelized onion biscuits
Carrot cake
Carrot soufflé with parsley sauce
Chili
Chipits cookies
Chocolate cake sheila
Chocolate cranberry mousse pie
Chocolate raspberry ice-cream cake
Chocolate raspberry pie
Christmas cake
Christmas chocolate dipped maple log walnut cookies
Cinnamon rolls version 1
Cinnamon soufflé
Classic carrot pineapple muffins
Cod fillets florentine
Cod fritters
Codfish cakes
Crab and lobster cakes with roasted red pepper coulis and dill cream
Cranberry clusters
Cranberry crepes
Cranberry orange crunch muffins
Cranberry pear phyllo tart
Cranberry shortbread
Cranberry strawberry and raspberry crisp
Cream of asparagus soup
Cream of pumpkin soup
Cream puff wreath
Creamy rice pudding
Date and nut squares
Date squares
Double chocolate chip cookies
Doughnuts
Easy beef stew
Easy blueberry crunch
Easy pie dough
Fiddlehead soufflé
Fiddlehead with white bean and shrimp salad
Fiddleheads and black olive salad
Fiddleheads with morels and lobster
fidleheads with asparagus and new potatoes
Fish Fillet Parcels with Sun-dried tomatoes
Flatbread with fiddlehead ferns ramp and pecorino
Flax bran muffins
Flounder with fiddleheads and red potatoes
French Canada trifle
Fried oysters
Frosted dream bars
Frozen maple syrup mousse
Fruit and nut breakfast squares
Fudge sauce
Garlic flavored fiddleheads
Gaspe meat pie
Ginger molasses cookies big and soft
Ginger snaps
Gingerbread and cranberry torte
Glazed holiday stars
Glazed molasses cookies
Great Canada potato salad
Grilled chicken salad with asparagus and blue cheese
Grilled honey-thyme chicken and potatoes
Herb potato and bread stuffing
Herbed seafood casserole
Honey energy bars
Kabocha squash soup
Kedgeree of salmon with sea asparagus
Leek and lobster linguine
Lemon custard squares
Lemon meringue ice cream pie
Lemon pound cake loaf
Lemon shortbread coconut squares
Lemon snow pudding
Lemon squares
Lemon tart #1
Lemon-cranberry pound cake
Lemony lemon pound cake
Lime and coconut mousse tart
Luscious lemon mousse and passion
Macaroni and cheese with tomatoes
Malt bread with raisins
Maple almond roll
Maple apple and bluebery crisp
Maple blueberry muffins
Maple wafers
Maple walnut ice cream
Melting moments
Nanaimo bars
Never fail pie crust
No Bake chocolate cookies
Oatmeal pie
Old fashioned oatmeal cookies
Olive oil pumpkin bread
Pan-smoked salmon
Parsnip oven-fries with curry dipping sauce
Peach cake pudding
Pear cake with walnut streusel
Pear hazelnut gnocchi with greens
Pizza dough with oatmeal
Pork tenderloin with balsamic-cranberry sauce
Pork tenderloin with raisin sauce
Potato soup with fiddleheads and garlic croutons
Poutine with homemade gravy
Provencale salt cod and potato puree
Pumpkin pie
Raspberry delight
Raspberry pie
Raspberry squares
Raspberry-blueberry cake
Rhubarb custard pie
Rhubarb sponge pudding
Rhubarb tart with orange-ginger glaze
Rillettes of salmon
Salmon burgers
Salmon-stuffed crab cakes
Sautéed fiddleheads with pancetta
Seafood casserole
seafood with couscous
Smoked salmon and lobster Lorne cottage
Smoked salmon salad
Smoked salmon terrine
Smoked trout chowder
Soft and chewy ginger molasses cookies
Sour cream-maple bread
Spaghetti Squash with Roasted Tomatoes
Spicy baked beans
Spinach and feta-stuffed portobellos with lemony rice
Split pea soup
Stewed Kale and Lentils
Strawberry mousse cake
Strawberry orange shortcakes
Strawberry rhubarb crumble bars
Strawberry shortcake
Strawberry-blueberry jam
Stuffed chicken legs
Sweet cookie dough
Swiss roll
The pan-seared salmon
The stars shortbread cookies
Tofu coffee pudding
Veal with fiddlehead and shiatake sauce
Vegetable barley soup
Vegetable cheese strudel
Vegetarian shepherds pie
Warm blueberry and mango compote
Wild blueberry preserves
Wild rice with apricot and almond salad
Yogurt with cranberry port topping
liquid Measures
Weight & temperature Measures
Non liquid ingredients
Last page
Canadian cuisine varies widely depending on the regions of the nation. The three earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders.
Here are 12 Canadian Specialties.
Poutine with homemade gravy (French-Canadian/Quebec)

Tourtiere (Quebec)

Butter tarts (Ontario)

Nanaimo-bars (Quebec and BC)

Bannock

Beavertails (Ontario)

Saskatoon berry pie (Saskatoon, the prairie provinces)

Canadian bacon (Ontario)

Split pea soup (French Canadian)

Fish and brewis (Newfoundland)

Figgy Duff (Newfoundland)

Montreal bagels

Air buns   Print Recipe


Serves: 18
Preparation time: 3 hours
Cooking time:30 minutes
1 tablespoon dry yeast
1/2 cup warm water
1 teaspoon sugar
3 cups warm water
1/4 cup sugar
1/2 cup melted shortening
1 teaspoon salt
1 tablespoon vinegar
9 cups flour
Dissolve yeast in water and sugar. Let stand 10 minutes. Stir briskly and add to warm water, sugar, shortening, salt and vinegar. Beat in 6 cups flour, then knead in remaining flour for 10 minutes. Let rise in a greased bowl until doubled in bulk.
Punch dough down. Let rise 1 hour.
Preheat oven to 350 degrees.
Shape into buns, (3 small balls in muffin tins). Let rise 1 hour. Bake for 25 to 30 minutes.

Apple and cinnamon oatmeal pancakes  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
1 cup +1/4 cup buttermilk
2/3 cup quick cooking rolled oats
1 egg, lightly beaten
2 tablespoons light brown sugar
2/3 cup grated granny smith apple, juice squeezed out
6 tablespoons flour
6 tablespoons whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons oil
In a mixing bowl, whisk together 1 cup of buttermilk and the oats. Let stand 15 minutes.
In a large bowl, whisk together the egg, and brown sugar. Squeeze juice out of apple and combine with egg mixture.
Stir in the flours, baking soda, salt, cinnamon, oil, the oats mix, and the remaining 1/4 cup buttermilk. Combine well.
Cook pancakes on a hot greased griddle, or a non-stick frying pan.
Cook the pancakes 1 to 2 minutes on each side or until they are golden.

Apple and pork stuffing  Print Recipe

This recipe is ideal for the Crown Roast of Pork. Use about half of the stuffing to fill the crown roast of pork, and bake the rest in a shallow baking dish until a meat thermometer registers 155 degrees.
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour 15 minutes
2 tablespoons vegetable oil
1 cup chopped celery
1/4 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup canned beef broth
Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender. Transfer mixture to large bowl.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan large enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.

Apple cake with hot butterscotch sauce   Print Recipe


Serves: 12
Preparation time: 25 minutes
Cooking time:45 minutes
1 1/4 cups chopped dates
1/2 cup Calvados or apple cider
3/4 cup unsalted butter
1 1/2 cups packed brown sugar
2 eggs
2 1/2 cups grated peeled apples
3 cups flour
4 teaspoons cinnamon
1 tablespoon baking soda
1 teaspoon nutmeg
1/2 teaspoon ground cloves


Hot Butterscotch Sauce

Makes 2 ½ cups

1 cup granulated sugar
3/4 cup corn syrup
1/3 cup butter
1 1/3 cups light cream
1 1/2 teaspoons vanilla

Preheat oven to 350 degrees.
Grease a 13x9-inch cake pan. Heat dates and Calvados, covered until bubbly; simmer for 1 minute. Let cool.
Cream butter and sugar until fluffy.
Beat in eggs, one at a time: stir in apples and date mixture. In separate bowl, sift together flour, cinnamon, baking soda, nutmeg and cloves; gently stir into apple batter just until mixed. Spread evenly in prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched in centre.
Serve cake warm with Hot Butterscotch Sauce. Recipe adapted from Canada Living October 1990 Georgian Bay restaurant The Spike & Spoon.

Hot Butterscotch Sauce

In saucepan, bring sugar, syrup and butter to boil; stirring; boil for 3 minutes. Stir in cream and bring back to boil. Remove from heat; add vanilla.

Apple oat-bran muffins  Print Recipe

Wake up with a muffin that's delicious, loaded with fiber and heart-healthy oat bran, and isn't made with fat.
Serves: 12
Preparation time:20 minutes
Cooking time:25 minutes
Canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple-juice concentrate, thawed
1 cup water
1. Heat oven to 325 degrees F.
Lightly oil a muffin pan for 12 muffins. Peel and core apples; chop them coarsely. Set aside.
2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
5. Remove muffins from cups while hot.

Apple-cranberry crisp with warm toffee sauce  Print Recipe

Rich toffee sauce adds lavishness to this tart autumn-fruit crisp.
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
Toffee Sauce:
1/4 cup water
1 cup granulated sugar
1 tablespoon butter
3/4 cup whipping cream
1/2 teaspoon pure vanilla extract

Apple Crisp:
8 cups peeled and sliced apples
1 1/2 cups fresh or frozen whole cranberries, cut in half
3/4 cup brown sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 1/2 cups quick-cooking rolled oats
6 tablespoons melted butter
1. For toffee sauce; measure water into a heavy-bottomed medium saucepan. Add sugar and butter; do not stir! Measure out whipping cream, set near the stove along with vanilla.
2. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change color. Swirl pan gently on the unit until the color becomes deeply golden. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth. Slide pan off heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.) Warm sauce in a small saucepan or briefly in the microwave before serving.
3. For crisp, evenly spread fruit in a 9 x 13-inch baking dish or pan. Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened. Spread over fruit.
Bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature. (If made ahead, cool, cover and refrigerate for up to 2 days. Warm, uncovered, in a 350ºF (180ºC) oven for 15 to 20 minutes before serving.)
To serve, pour about 1 tablespoon of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce overtop.

Baked cod greek-style  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:25 minutes
1 lb (454 g) cod fillets, thawed
3 tbsp (45 mL) all purpose flour
2 tbsp (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
(about 1/4 lb/125 g)1 onion, chopped
3 cloves garlic, minced
1 sweet green bell pepper, chopped
1 can (19 oz/540 mL) tomatoes, (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
1 pinch hot pepper flakes
1 pinch granulated sugar
2 tbsp (30 mL) minced fresh parsley
Salt and pepper

Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.

Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.

Baked fiddleheads  Print Recipe


Serves: 6
Preparation time: 25 minutes
Cooking time:30 minutes
1 pound fiddleheads, cleaned
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock
1/2 cup cream
2 egg yolks
2 tablespoons Parmesan cheese
1/2 cup breadcrumbs
Wash fiddleheads.
Cook in boiling salted water for ten minutes, until partly cooked.
Make a sauce by melting the butter; into which stir the flour, a pinch of salt, the chicken stock and cream.
Then stir in the egg yolks and finally the grated Parmesan cheese. Stir until all the cheese melts.
Do this over a low heat.
In a buttered oven-proof dish put the fiddleheads carefully in layers. Pour sauce over each layer; sprinkle a little Parmesan on each layer of sauce.
Cover the top layer of fiddleheads with sauce and sprinkle with breadcrumbs.
Bake until sauce is bubbly.

Baked oatmeal  Print Recipe

Be sure to use rolled oats and not instant oats. Feel free to substitute your favorite in-season berries, or any other fruit.
Serves: 6
Preparation time: 15 minutes
Cooking time:45 minutes
2 cups/7 oz/200 g rolled oats
1/2 cup/2 oz/60 g walnut pieces, toasted and chopped
1/3 cup/2 oz/60 g natural cane sugar or maple syrup, plus more for serving
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups/475 ml milk or almond milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch/1 cm pieces
1 1/2 cups/6.5 oz/185 g huckleberries, blueberries, or mixed berries
Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.
In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup.

Baked pears  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:15 minutes
8 ripe pears
1 cup light brown sugar
3 tablespoons butter
1/2 cup dark rum
1 cup sour cream

Peel pears, quarter, and core. Place in a round baking dish.
Sprinkle brown sugar on top.
Dot with butter. Pour rum in bottom of dish. Cover with foil Bake at 350 degrees for 15 minutes.
Remove foil, baste and bake until pears are cooked and tender. Serve with a dollop of sour cream.

Baked salmon in the swimming position  Print Recipe

A wonderful recipe for a whole salmon and a perfect presentation. A 6 to 8 pound salmon is ideal for this recipe. Served cold, and decorated with shrimp and cucumber scales
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
one 6 to 8 pound salmon, whole
to taste salt and pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
3 cups hollandaise sauce (see recipe)
Preheat the oven to 425 degrees. The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water. Season the cavity of the fish with salt and pepper. Use the largest baking sheet that will fit in the oven. Line the baking sheet with heavy foil. Place the salmon on the baking pan in the 'swimming position'. Curve the tail of the fish for a more dramatic effect. Wrap the tail and the head of the salmon in buttered sheets of foil. Season the salmon with salt and pepper. Pour the lemon juice, white wine, and water in the pan. Brush the surface of the salmon with melted butter.
Measure the salmon across at its thickest part.
Bake 12 to 15 minutes per inch thickness. Baste the fish occasionally. Make sure that the pan juices do not dry out. Add more water if necessary. When the salmon is done, remove from the oven, cover with foil, and keep in a warm place. A few minutes before serving, remove the foil around the head and tail of the salmon. Peel away skin on both sides of the fish. If the fish was lying flat on the tray, it would be difficult to remove the skin off the bottom fillet. Scrape away the dark fatty layer adhering to the flesh. To transfer the whole salmon on a serving tray or platter, use four wide spatulas. One person slides two spatulas under the head and below, another slides the other two spatulas under the tail end and higher.
Synchronize the transfer of the whole salmon onto a serving tray or platter. Cover the fish with foil. Pour the pan juices in a small, heavy saucepan. Reduce the juices to one half cup. Pour and strain over the salmon. Garnish the platter with lemon baskets and parsley. Serve with hollandaise, parsleyed potatoes, and spinach, or green beans.

Baked whole salmon  Print Recipe

This recipe is suitable for a small whole fish, from 3 to 6 pounds. Attention salmon angler: If your catch of the day is a grilse or a small salmon, you found the right recipe. See also recipe for Baked-salmon-in-the-swimming-position
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
one 5 pound whole dressed salmon
to taste salt and freshly ground pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
2 tablespoons soft butter
4 tablespoons flour
6 medium mushroom caps
1 ounce butter
1 tablespoon lemon juice
Preheat the oven to 425 degrees. The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water. Season the cavity of the fish with salt and pepper. Use the largest baking sheet that will fit in the oven. Line the baking sheet with heavy foil. Place the salmon on the baking pan in the "swimming position". Curve the tail of the fish for a more dramatic effect. Wrap the tail and the head of the salmon in buttered sheets of foil. Season the salmon with salt and pepper. Pour the lemon juice, white wine, and water in the pan. Brush the surface of the salmon with melted butter.
Measure the salmon across at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. When the salmon in done, transfer to a large serving platter. Remove skin from both sides. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Combine the butter and flour to form a smooth paste called beurre manié. Whip the mixture into the boiling stock to make a creamy sauce. Season to taste. Pour any juice from the platter in the sauce. Reduce the sauce to a medium-thick consistency. Pour a small amount over salmon. Saute the cleaned mushroom caps in butter and lemon juice.

PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. To serve the second fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece.The fillet is now boneless and easy to serve. Free skin from portions before serving. Spoon the sauce over salmon. Top with a mushroom cap. Serve with small parsleyed potatoes, and vegetables.

Banana muffins  Print Recipe


Serves: 12
Preparation time: 15 minutes
Cooking time:25 minutes
1 1/2 cups flour
1/2 cup wheat germ
1/2 cup sugar
1 tablespoon baking powder
3 medium mashed bananas
1/2 cup milk
1/4 cup vegetable oil
1 egg
Preheat oven to 400 degrees.
Grease the muffin pans, or line with paper baking cups. Combine flour, wheat germ, sugar, and baking powder. Add combined remaining ingredients, mixing until dry ingredients are moistened.
Fill prepared muffin cups 3/4 full. Bake 20 to 25 minutes or until light golden brown.

Banana-blueberry nut bread  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour
1/2 cup fresh blueberries
1-1/2 cups sifted flour
2/3 cup sugar
2-1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup uncooked oats
2 eggs, beaten
1/3 cup melted shortening
1 cup mashed ripe banana
1 cup chopped nuts
Sprinkle 2 teaspoons of flour over the blueberries.
Sift remaining flour with sugar, baking powder and salt. Stir in oats.
Blend eggs, shortening and banana.
Combine with dry ingredients. Stir in nuts. Fold in blueberries. Pour into greased and floured loaf pan.
Bake in 350 degree oven for one hour. Let cool 10 minutes. Remove from pan. Cool before slicing.

Beer-batter cod fillets  Print Recipe

Other fish options include haddock, sea bass, orange roughy, and tilapia.
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature

Best lobster rolls  Print Recipe


Serves: 4
Preparation time:20 minutes
Cooking time:12 minutes
2 lb freshly boiled and shelled lobster. (See how to boil lobsters here)
2 tbsp mayonnaise
1 tbsp lemon juice
1/2 stalk celery very finely chopped
4 toasted brioche buns or hot dog style buns.
Salt
Pepper
chives or tarragon.
Boil fresh lobsters, see details below and then take all the meat out of the tail shell, claws, and knuckles. Avoid the frozen version as it can be somewhat chewy.

Wash the celery, and chop it up into small little pieces. Then roughly chop up the lobster meat into bite sized pieces, the chunkier the better.

Mix the chopped lobster meat with the mayonnaise, finely chopped celery, lemon juice, salt and pepper into a bowl and mix thoroughly. Taste the lobster filling and adjust the seasoning as needed.

Get your lobster roll buns ready. Top the rolls/bun with a heaping portion of lobster. Garnish the lobster roll with some freshly chopped chives or tarragon. The lobster rolls are best served immediately, though you can easily make the lobster filling ahead of time and keep it in the fridge for a day or two, then assemble sandwiches as needed.

How long do I boil lobster for?
As a rule of thumb you want the pot to be large enough to completely cover the lobsters with at least 2 inches of water.
In a large Bring the water to a boil and add about 1 tbsp of salt per liter of water, better yet use fresh seawater for best results.
Add the live lobsters to the boiling water and then bring the pot back to a boil as quickly as possible. Reduce the heat to a simmer, and cook the lobsters for 10 to 12 minutes.


As a general rule of thumb you should boil lobster for 7 minutes per pound. This is based on the lobster size though and not the combined total weight. So if you are cooking 1.5 lb lobsters you should simmer them for about 11 minutes, if you are cooking 2 lb lobsters 14 minutes and so on.

Black chocolate espresso cake  Print Recipe


Serves: 12
Preparation time: 40 minutes
Cooking time:2 hours
1 1/2 cups unsalted butter, in small pieces
8 ounces unsweetened chocolate, coarsely chopped
2 1/3 cups strong, freshly brewed, dark-roast coffee, cooled to room temperature
3 cups sugar
3 tablespoons Kahlua
3 tablespoons brandy
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
2 1/2 cups flour
1/2 cup cake and pastry flour, not self rising
1 1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze:
10 ounces bittersweet or semi-sweet chocolate, chopped
7 tablespoons unsalted butter, in small pieces
additional unsalted butter, at room temperature for greasing the pan
16 dark chocolate-covered espresso beans, for garnish
lightly sweetened whipped cream, optional
Preheat oven to 325 degrees.
Grease a 10-inch springform pan, line with a circle of parchment paper, and lightly grease the paper.
Combine the butter, chocolate and coffee in the top of double boiler, or a stainless steel or glass bowl set over a pot of simmering water, and stir frequently with a wooden spoon until melted.
Place the sugar in the bottom of a large mixing bowl, or the bowl of an electric mixer.
Remove the chocolate mixture from the heat, and pour over the sugar. Stir to blend and dissolve the sugar, and allow to cool for 10 minutes. With a wire whisk or the paddle attachment of the electric mixer, add the Kahlua, brandy, and vanilla extract to the cooled chocolate mixture and blend well.
Blend in the lightly beaten eggs, making sure they are thoroughly incorporated. The batter at this point will be extremely thin; don't worry, just make sure to work each added ingredient into it carefully. Sift the flours, baking soda and salt together. Add dry ingredients to the chocolate mixture in two additions, scraping down the sides of the bowl several times.
Beat on medium speed for one minute. The batter may have little lumps, but they won't affect the finished cake.
Place the prepared pan on a baking sheet to catch any leaks, and pour the batter into the pan.
Bake for 1 3/4 hours to 2 hours, rotating the pan several times during that time to ensure even baking. A crust will form on the top of the cake. Test for doneness by inserting a wooden skewer in a fault of the crust, poking near the centre of the cake. It should come out clean.
Remove the cake from the oven, and cool completely in the pan set on a rack. (The cake may be made up to two days ahead of time, and kept in the pan at room temperature, covered tightly with plastic wrap.

To prepare the glaze, combine the chopped chocolate and butter in the top of a double boiler or a bowl set over barely simmering water. Stir frequently until melted, then remove from the heat and cool slightly, stirring occasionally.
Run a thin knife around the cake, and loosen and remove the sides of the pan.
Using a long bladed serrated knife, carefully even off the top of the cake, slicing off any domed or uneven part of the crust.
Place a dab of the chocolate glaze on a 10 inch cardboard circle, and invert the cake onto the board. Remove the pan bottom and the parchment paper.
Brush any crumbs from the cake, and pour the warm glaze onto the centre. Using a metal spatula, coax the glaze to the edges of the cake and over the sides; quickly spread the overflow evenly onto the sides. Garnish with the chocolate cover espresso beans, placing one for each piece around the perimeter of the cake.
Set the glaze an hour or so, then serve with lightly sweetened whipped cream, if desired.

Black walnut pie  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
1 recipe never fail pie crust

3 large eggs
1/3 cup light brown sugar
1 cup maple syrup
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
3 teaspoons melted butter
1 cup black walnuts, chopped
Preheat oven at 375 degrees. Roll out the dough over an 8 inch pie plate, trimming and crimping the edge. Chill dough.
FILLING:
In a mixing bowl, beat the eggs with brown sugar.
Stir in the maple syrup, vinegar, and melted butter. Spread the coarsely chopped black walnuts evenly on the bottom of the shell.
Pour the filling over them.
Bake pie for 35 minutes.
The center will not be completely set. It will set as pie cools.
Can be made one day in advance.

Blueberry basic pie filling   Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:35 minutes
4 cups blueberries
1 cup sugar
1/3 cup cornstarch
1/4 cup lemon juice
Mix blueberries, sugar and lemon juice in a heavy saucepan.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.

Blueberry butter  Print Recipe


Serves: 8
Preparation time: 10 minutes
2 sticks sweet butter, softened
1/2 cup fresh blueberries, chopped
3 tablespoons powdered sugar
1 tablespoon lemon juice

Combine all ingredients in blender.
Whip until light. This is great on pancakes, waffles

Blueberry cinnamon pancakes  Print Recipe

In the Nordic countries the berries are mostly bilberries, lingonberries, cloudberries, and sea buckthor
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
1 1/2 cups sifted flour
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups milk
1/4 cup butter or shortening, melted
2 lightly beaten eggs
1-1/4 cups fresh blueberries
Mix flour, baking powder, sugar, salt and cinnamon. Add milk, shortening and eggs. Mix lightly and stir in blueberries.
Spoon batter onto lightly greased hot griddle. Cook on both sides, turning once.

Blueberry cream cheese pie  Print Recipe


Serves: 8
Preparation time: 25 minutes
Cooking time:20 minutes
Shell:
1-1/4 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup finely chopped pecans
1/2 cup melted butter
Filling:
1-(8 ounce) package cream cheese, softened
1/2 cup sugar
2 eggs, beaten
Topping:
4 cups blueberries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon. lemon juice
whipped cream (optional)
For shell:
Combine cracker crumbs, brown sugar, nuts and butter; press into a 9-inch pie pan. For filling:
Combine cream cheese, sugar and eggs. Mix thoroughly and pour over shell. Bake for 20 minutes at 350 degrees. Cool.
For topping:
Mix topping ingredients and cook over medium heat, stirring constantly until mixture thickens. Cool. Top pie with cooled topping and serve with whipped cream, if desired.

Blueberry gingerbread   Print Recipe


Serves: 10
Preparation time: 20 minutes
Cooking time:35 minutes
1/2 cup butter, soft
1/2 cup brown sugar, packed
1 cup molasses
1 egg
2-1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1-1/4 cups fresh blueberries
1 cup hot water
Cream butter. Add sugar and molasses. Beat until light. Add egg and beat well.
Sift dry ingredients together and use a small amount to coat berries. Add remainder alternately with hot water to first mixture, beating until smooth. Fold in floured blueberries.
Bake in greased and floured 13-inch by 9-inch 3-inch pan at 350 degrees for about 35 minutes.
Serve hot or cold with blueberry sauce.

Blueberry orange mufins  Print Recipe


Serves: 12
Preparation time:15 minutes
Cooking time:20 minutes
1 3/4 cups flour
2/3 cup brown sugar
1 tablespoon baking powder
1 tablespoon orange zest
1 cup milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla
1 cup blueberries
Preheat oven to 375 degrees.
In bowl, mix together flour, sugar, baking powder, and orange rind.
Whisk together eggs, milk, butter and vanilla.
Stir into flour mixture just until blended.
Fold in blueberries. Spoon into a greased 12-muffin tins 3/4 full.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins on a rack to cool.

Blueberry pie  Print Recipe


Serves: 8
Preparation time:20 minutes
Cooking time:45 minutes
Double Crust Pie Dough
Makes enough pastry for 1 2-crust pie

Ingredients:
2 1/3 cups All-purpose flour
4 tsp Granulated sugar
1 tsp Salt
1 cup Cool unsalted butter, cut into small pieces
1 Large egg, directly from the fridge
2 tbsp Cold water
2 tsp White vinegar or lemon juice

Cooked Blueberry Filling:
4 cups fresh or frozen blueberries
1 medium apple, peeled and coarsely grated
1 cup sugar
1 Tbsp lemon or lime juice
1 tsp lemon or lime zest
¼ tsp ground cinnamon
2 ½ Tbsp cornstarch
Assembly:
1 recipe Double crust pie dough
1 egg mixed with 2 Tbsp water, for brushing
Turbinado or granulated sugar, for sprinkling

Directions for Double Crust Pie Dough:
Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.
Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into 2 logs or discs, wrap them in plastic and chill for at least one hour before rolling.
The pie dough can be frozen for up to 6 months and thawed in the refrigerator.

For the filling, bring the blueberries, apple, sugar, citrus juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and returning to a simmer until the filling has thickened and is glossy. Set aside to cool to room temperature. If making ahead, store the filling chilled, but bring it up to room temperature before baking into a pie.

Preheat the oven to 400 F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.

Roll out the second disk of pastry slightly thinner than the bottom crust, about 1/8 - inch, but into more of a square shape. Use a knife or pastry wheel to cut long strips about ½ -inch wide (you should have between 12 and 18 strips). Lay half of the strips over the blueberry pie filling, leaving a ½ -inch between them. Gently lift alternating strip of pastry, folding them halfway back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those very pieces over the newly laid strip. Now lift the opposite alternating strips and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique moving toward one side of the pie shell, and then repeat towards the other side, until the top has a complete lattice top. Trim away the excess pastry and pinch the edges to create a fluted design. Brush the lattice top with the egg wash and sprinkle with sugar.

Bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and cook for about another 40 minutes, until the pastry is golden brown. Cool the pie to room temperature and then chill until ready to serve.

Blueberry scones   Print Recipe

cold butter, grated on a box grater makes the mixing process easy.
Serves: 8
Preparation time: 25 minutes
Cooking time:25 minutes
2 cups flour
1/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
2/3 cup cold butter, grated
2 eggs
½ cup plain Greek yogurt
½ cup milk
2 teaspoons finely grated lemon rind
1/4 cup lemon juice

Glaze:
1 tablespoon lemon juice
1 tablespoon sugar
Preheat oven to 350 degrees.
Whisk together flour, sugar, baking powder and salt. Add the butter and combine mixture until crumbly. Add fresh blueberries.
Whisk together eggs, buttermilk or yogurt,milk, lemon rind and juice; drizzle over dry ingredients, tossing with a fork until mixture clumps together. Turn out onto floured surface. With floured hands, form into ball, kneading about 8 times.
Place on parchment paper-lined lightly floured baking sheet. Pat into 3/4-inch thick circle; cut into 8 wedges. Do not separate.
Glaze: Brush with lemon juice; sprinkle with sugar.
Bake for about 25 minutes or until golden. Serve warm with Wild Blueberry Preserves and Devon Cream.
Variation. Blueberry Scones:
Gently toss 1 cup fresh blueberries with dry ingredients just before adding egg mixture. Increase lemon rind to 1 tablespoon.
Adapted from Canadian Living Magazine

Blueberry sour cream pie   Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:25 minutes
2 cups sour cream
3 tablespoons flour
3 tablespoons light brown sugar
1 egg, beaten
1 (9 inch) graham cracker crust (unbaked)
1/2 cup firmly packed light brown sugar
2 cups fresh blueberries
Preheat oven to 400 degrees.
Combine sour cream, flour and brown sugar; add egg and beat well.
Place one half of the mixture into the graham cracker crust.
Mix blueberries and 1/2 cup brown sugar together, then spread over sour cream mixture.
Cover berries with remaining cream mixture.
Bake for 25 minutes.
Chill several hours.

Breaded Fish Fingers  Print Recipe

Children will enjoy these fish fingers.
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
4 white fish fillets, cod, halibut,tilapia, perch or basa fish fillets (about 6 oz/175 g each)
1/3 cup (75 mL) light mayonnaise
3/4 cup (175 mL) dry bread crumbs or panko
1 tbsp (15 mL) minced fresh parsley
1-1/2 tsp (7 mL) Cajun seasoning

garnis: lemon wedgews
Preheat oven to 450 degress F.
cut fish into 3- x 1-1/2-inch (8 x 4 cm) fingers; place in large bowl.Add mayonnaise; toss to coat.
In shallow dish, combine bread crumbs, parsley and Cajun seasoning; dip fish into bread crumb mixture, turning to coat.

Bake on greased rimmed baking sheet, turning once, for about 15 minutes or until dark golden and fish flakes easily when tested.

Broccoli cauliflower casserole  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
1/3 cup dry breadcrumbs
2 tablespoons finely shredded extra sharp cheddar cheese
2 cups small broccoli florets
2 cups small cauliflower florets
vegetable cooking spray
1 tablespoon melted butter
1 tablespoon coarse grained mustard
1/4 teaspoon white pepper
Combine breadcrumbs and cheddar cheese; stir breadcrumb mixture well.
Steam broccoli and cauliflower, covered, until vegetables are crisp-tender. Drain vegetables, and place in a 1 1/2 quart casserole coated with vegetable cooking spray.
Combine the butter, mustard, and white pepper; drizzle over vegetables and toss well.
Sprinkle vegetables with the breadcrumb mixture, and bake at 425 degrees until thoroughly heated.

Brochettes of salmon  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 1/2 pounds salmon fillet
to taste salt and pepper
1 tablespoon lemon juice
4 ounces butter
24 mushroom caps
1 tablespoon lemon juice
2 ounces fresh bread crumbs
2 tablespoons vegetable oil
5 cups cooked rice
PREPARATION
Bone and skin salmon. Cut into 1-inch cubes. Season with salt, pepper and lemon juice. Wash and drain the mushroom caps. Sprinkle with lemon juice. Saute the mushroom caps in half of the butter, for two minutes on each side. Alternate salmon pieces and mushroom caps on metal or bamboo skewers. Dip in remaining melted butter and roll in fresh bread crumbs.
Heat the oil in a large saute pan over medium-high heat. Saute the salmon brochettes until evenly golden brown.
PRESENTATION
Spoon the hot rice in the middle of warm plates. Arrange a brochette on each plate. Serve the hot sauce over the brochettes.

Broiled Salmon With Sweet Corn and Barley Risotto  Print Recipe

A delicious salmon recipe adapted from Canadian Living Magazine. Tested till perfect.
Serves: 4
Preparation time: 35 minutes
Cooking time:1 hour
1 tsp fennel seeds
4 small skin-on salmon fillets, 1 pound (450 g) total
1 tsp (5 mL) olive oil
Pinch each salt and pepper
lemon wedges

Sweet Corn Barley Risotto:

2-1/2 cups (625 mL) vegetable broth
2 tsp (10 mL) olive oil
1 onion, diced
2 cloves garlic, chopped
1 cup (250 mL) pot barley
1 cup (250 mL) fresh corn kernels, (about 2 cobs) or frozen corn kernels
3 green onions, chopped
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) chopped fresh chervil or parsley
1 tsp (5 mL) lemon juice
1/2 tsp pepper
1/4 tsp salt
Sweet Corn Barley Risotto:
In saucepan, bring vegetable broth and 2-1/2 cups water to simmer; keep warm. Meanwhile, in large skillet, heat oil over medium-high heat; cook onion and garlic until onion is softened, about 3 minutes. Add barley; cook, stirring to coat, for 1 minute. Reduce heat to medium; stir in corn and green onions. Add hot broth mixture; cook, stirring occasionally, until creamy and barley is tender but still slightly firm in center, about 45 minutes. Stir in Parmesan cheese, chervil, sour cream, lemon juice, pepper and salt.

Meanwhile, using bottom of heavy skillet, crush fennel seeds. Arrange fish on greased rimmed baking sheet. Brush with oil; sprinkle with fennel seeds, salt and pepper. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested, about 7 minutes. Serve with risotto and lemon wedges to squeeze over top.

Buttermilk blueberry muffins  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:20 minutes
1 cup flour
1 cup instant oatmeal
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 beaten egg
3 tablespoons vegetable oil
1 cup blueberries
Preheat oven to at 425 degrees.
Mix together all dry ingredients. Add buttermilk, egg and oil. Mix thoroughly. Fold in blueberries.
Fill greased muffin cups 2/3 full. Bake 20 minutes.

Buttermilk blueberry waffles  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:15 minutes
1-1/2 cups instant oatmeal
1-1/2 cups all-purpose flour, sifted
2 teaspoon baking powder
2 tablespoon sugar
2 cups buttermilk
3 eggs
1 teaspoon vanilla
1/3 cup oil
2 cups small or wild blueberries
Mix together oatmeal, flour, baking powder and sugar. Beat buttermilk, eggs, vanilla and oil. Add liquid to dry ingredients and stir until moistened.
Fold in blueberries and spoon into preheated, lightly oiled waffle iron.

Buttermilk pancakes  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus
1/2 teaspoon for griddle
Heat griddle to 375 degrees.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4 ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from each other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. 4. Repeat with remaining batter, keeping finished pancakes on a heat proof plate in oven. Serve warm.

Butterscotch coffee squares  Print Recipe


Serves: 12
Preparation time:20 minutes
Cooking time:35 minutes
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoons cinnamon
1 14-ounce package butterscotch morsels
1 1/2 cups shortening
1 cup firmly packed brown sugar
1 egg
1/2 cup boiling water
1 teaspoon instant coffee
1/2 cup chopped pecans

In small bowl, combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In large bowl, combine shortening and sugar. Add egg and beat well. In measuring cup, combine boiling water and instant coffee. Gradually blend in flour mixture alternately with dissolved coffee. Stir in butterscotch morsels and 1/2 cup chopped nuts. Spread in greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes. Cool. Cut into 2 inch squares.

Caramelized banana purses with white chocolate sauce  Print Recipe


Serves: 10
Preparation time: 40 minutes
Cooking time:30 minutes
For crumble:
1 cup light brown sugar
1/2 cup unsalted butter
1 1/2 cups all purpose flour
1 cup hazelnuts, chopped coarsely

For filling:
3/4 cup sugar
6 teaspoons unsalted butter
1/4 cup lime juice 6 medium bananas, peeled, cut into 3/4-inch thick slices
2 teaspoons Frangelico or amaretto
10 sheets phyllo dough
3/4 cup unsalted butter
For white chocolate sauce:
6 ounces white chocolate
1 1/2 cups whipping cream.
For crumble:
Preheat oven to 300 degrees. In a saucepan, combine butter and sugar. heat to melt. Remove from heat.
Mix in flour and hazelnuts. Spread on baking sheet. Bake until dry and golden, about 30 min. Cool. Break into small pieces. (can be made a day ahead).
For filling:
Stir sugar, butter and lime juice in a non stick skillet. Heat to dissolve. Increase heat to high. Stir to brown around edges of pan. Add bananas and liqueur. Stir until bananas are coated.
Transfer to a large bowl and cool. Mix 1 cup hazelnut crumble into banana mixture. Brush a phyllo sheet with butter. Fold in half crosswise. Brush with butter. Fold in half again, forming square.
Place phyllo in large muffin tins. Spoon 1/4 cup filling in center of square. Bring edges together.
Squeeze firmly at top, forming purse. Repeat with remaining phyllo forming 10 purses. Bake at 350 degrees until golden.
Serve with white chocolate sauce.
White chocolate sauce:
Boil cream. Pour over chocolate. Whisk until smooth.

Caramelized onion biscuits  Print Recipe


Serves: 6
Preparation time: 40 minutes
Cooking time:20 minutes
4 tablespoons butter
1 medium diced onion
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons vegetable shortening or butter
1/2 cup milk
Preheat oven to 425 degrees Fry diced onion in butter until caramelized, about 15 to 20 minutes.
Combine cooled onions, flour, baking powder, salt and pepper. Rub in vegetable shortening or butter. Mix in 1/2 cup milk. Gently knead dough. Pat out to a 1-inch thickness.
Cut into round or square biscuits. Place in a greased 9-inch pan so that they touch. Brush melted butter over. Bake until well browned, about 20 minutes.
Serve with BLACK BEAN SOUP

Carrot cake  Print Recipe


Serves: 12
Preparation time: 30 minutes
Cooking time:45 minutes
4 eggs
1 cup light brown sugar
3/4 cup canola oil
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups carrot, shredded
1/2 cup crushed pineapple, drained
1/4 cup walnuts, chopped
Preheat oven to 350 degrees F. In an electric mixer, beat eggs well. Add sugar, oil, flour, soda, salt, baking powder and cinnamon.
Add carrots, pineapple and nuts.
Pour into well greased 9 inch square pan.
Bake 40 45 minutes. Frost with a vanilla cream icing or a cream cheese frosting.

Carrot soufflé with parsley sauce  Print Recipe


Serves: 6
Preparation time:40 minutes
Cooking time:30 minutes
4 to 6

1-1/3 cups (325 mL) milk
3 cloves garlic
1/4 cup (60 mL) butter
4 cups (1 L) finely shredded carrots (about 12 oz/375 g)
1 tsp (5 mL) salt
1/4 tsp (1 mL) white pepper
Pinch nutmeg
1/4 cup (60 mL) all-purpose flour
6 eggs, separated
Pinch cream of tartar

Parsley Sauce:
Half bunch fresh parsley
1/3 cup (75 mL) chopped blanched almonds
1/2 cup (125 mL) (approx) vegetable stock
1/4 tsp (1 mL) salt
1 tbsp (15 mL) almond oil or olive oil
In small saucepan, bring milk to simmer; add whole garlic cloves and simmer until tender, about 10 minutes. Remove garlic from milk; set milk and garlic aside.

Grease and flour 10-cup/2.5 L soufflé dish; set aside. Preheat oven to 425°F/220°C.

In saucepan, melt butter over medium-high heat; sauté carrots, salt, pepper and nutmeg until carrots are soft, 5 to 6 minutes. Stir in flour; cook, stirring, for 2 minutes. Stir in reserved milk; bring to boil. Reduce heat to medium; simmer, stirring, for 3 minutes. Scrape into large bowl. Whisk in egg yolks.

In separate bowl, beat egg whites with cream of tartar until stiff peaks form; fold one-third into carrot mixture. Fold in remaining whites. Scrape into prepared soufflé dish. Place on middle rack of oven; reduce heat to 400°F/200°C. Bake until puffed and golden, 25 to 30 minutes.

Parsley Sauce: Trim off long stems of parsley and discard. In pot of boiling salted water, blanch parsley for 30 seconds. Drain, chill under cold water and drain again. Using kitchen towel, press out any excess moisture. Chop parsley and add to small bowl of food processor; whirl with almonds, stock, salt and reserved poached garlic until fairly smooth, adding a little more stock if sauce is too thick. Stir in oil. Serve soufflé with sauce on the side.

Chili  Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:1 hour
1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/4 pounds lean ground beef
2 (14 oz.) cans kidney beans
1 (19 oz.) can stewed tomatoes
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon oregano
Sprinkle of cayenne pepper
Heat oil in a frying pan. Saute onion for 2 minutes; add ground beef and cook and stir until beef is well done.
Wash and drain kidney beans. Drain some of the juice from the tomatoes.
In a large pot, combine beef, kidney beans, tomatoes, chili powder, salt and oregano. Bring to a boil; reduce and cook slowly for an hour. Stir regularly.
Recipe can be doubled. Freezes well.

Chipits cookies  Print Recipe


Serves: 20
Preparation time: 15 minutes
Cooking time:12 minutes
1 cup shortening
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 375 degrees.
Cream shortening, brown sugar and white sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt.
Gradually blend into creamed mixture. Stir in the chocolate chips and nuts (optional).
Drop from small spoon onto ungreased cookie sheet. Bake for 10 to 12 minutes.

Chocolate cake sheila  Print Recipe


Serves: 10
Preparation time: 20 minutes
Cooking time:40 minutes
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350 degrees.
Grease and flour 2 9-inch cake pans.
Combine dry ingredients in a mixing bowl. Add remaining ingredients except the water.
Beat with an electric mixer for 2 to 3 minutes. Stir in the water. Pour batter in cake mold.
Bake 40 minutes or until center is set and dry. Use a cake tester.

Chocolate cranberry mousse pie  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:15 minutes
Crust:
1 cup Graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa

1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce


Crust:
Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool.
In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.

Chocolate raspberry ice-cream cake  Print Recipe


Serves: 12
Preparation time: 20 minutes
Cooking time:10 minutes
Crust:
1 1/2 cups chocolate wafer crumbs
2 ounces semisweet chocolate, chopped
1/4 cup butter
2 tablespoons sugar

Cake:
3 cups chocolate ice cream
2- 10 oz (300g) packages frozen raspberries
1/4 cup raspberry liqueur or schnapps
2 tablespoons sugar
6 cups vanilla ice cream
chocolate curls
Crust:
stir together crumbs, chocolate, butter and sugar until well moistened. Press onto bottom of 9-inch springform pan.
Bake in 350 F. (180 C.) oven for 10 minutes. Let cool. Line inside of pan above crust with double thickness waxed paper extending 2 inches above pan and overlapping by 1 inch. Tape or staple edges together. Let chocolate ice cream stand at room temperature for 10 to 15 minutes or until softened; stir until smooth. Spread over crust and freeze. Meanwhile, reserve 24 raspberries in freezer for garnish.

Cut 1 cup of the remaining berries in half; set aside in freezer. Thaw remaining berries and puree in food processor; press through sieve into bowl to remove seeds. Stir in raspberry liqueur and sugar.
Soften 3 cups of the vanilla ice cream; stir in halved raspberries and 1 1/2 cups of the puree.
Spread over chocolate layer and freeze for 1 hour. Soften remaining vanilla ice cream; spread over raspberry layer, smoothing top.
Freeze for 15 minutes.
Spread remaining puree over top; freeze until solid. (Can be wrapped and stored in freezer for up to two weeks.)
Garnish with chocolate curls and reserved frozen raspberries. Let stand in refrigerator for 1 1/2 hours before serving.
Making chocolate curls:
Melt chocolate and spread evenly and thinly with palette knife onto clean baking sheet. Refrigerate until set but not hard, about 5 minutes, letting warm again at room temperature if necessary. Scrape a knife or scraper across chocolate in opposite direction, forming curls of desired width.

Chocolate raspberry pie  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
Crust:
1 cup Graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa powder

2/3 cup boiling water
3 ounce package raspberry Jello
1 cup frozen vanilla yogurt
2 cups non dairy whip topping
1 cup raspberries
chocolate shavings
raspberries

Crust:
Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate. Bake for 10 minutes. Set aside to cool.

In large bowl, stir water with jello until completely dissolved. Stir in frozen yogurt until melted.
Stir in whipped topping and fruit.
Refrigerate until mixture starts setting. Spoon into crust. Refrigerate 2 hours or until firm.
Garnish with shaved chocolate, additional whipped topping and berries.

Christmas cake  Print Recipe


Serves: 15
Preparation time:40 minutes
Cooking time:2 hours 20 minutes
6 oz (175 g) pitted prunes
6 oz (175 g) dried apricots
4 oz (125 g) dried pineapple
4 oz (125 g) dried black Mission figs,
hard stem ends removed
4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
3/4 cup (175 mL) port
1/2 cup (125 mL) dark rum
1/2 cup (125 mL) brandy
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, packed
4 large eggs, at room temperature
Cut prunes,apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stir ring every few days.
2 Preheat oven to 275°F (140°C). Grease 5mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper.
3 Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and all-spice in a small bowl and stir with a fork until uniform.
4 Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixtureand beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined.
Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it.
5 Let cakes cool in pans for 10 minutes, then carefully turn out ontowire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary.

Christmas chocolate dipped maple log walnut cookies  Print Recipe

These little maple logs are delicious and a great idea for Christmas. Children love dipping the ends in chocolate.
Serves: 12
Preparation time:20 minutes
Cooking time:20 minutes
1/2 cup butter, softened
1/2 cup shortening
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
6 ounces semisweet chocolate, melted
3 tablespoons warm milk
3/4 cup ground walnuts
In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and maple flavoring.
Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool.
Mix melted chocolate and milk; stir until smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Roll in walnuts. Place on waxed paper until set.

Cinnamon rolls version 1  Print Recipe


Serves: 12
Preparation time: 15 minutes
Cooking time:20 minutes
1/2 cup shortening
3/4 cup brown sugar
1 egg
3/4 cup milk
1/2 teaspoon baking soda
2 teaspoons cream of tartar
2 1/2 cups flour

Filling:
1 cup brown sugar
1 teaspoon cinnamon or more if you like
1/2 cup melted butter

Glaze:
1 1/2 cups confectioners' sugar
3 or 4 tablespoons of milk.
Cream shortening, sugar and egg. Add the dry ingredients and milk alternately.
To assemble the cinnamon rolls:
On a lightly floured surface, use a rolling pin to flatten the dough into as large a rectangle as possible (until the dough is about 1/8 inch to 1/4 thick).
Soften the butter and spread evenly over surface of dough. Sprinkle the cinnamon sugar mixture on the melted butter.
Starting with the longer side (it is a rectangle, so pick one of the longer sides) roll the rectangle into a tube. Pinch the edges to seal.
With a sharp knife, slice the tube into 1 inch thick slices.
Place on a non-stick cookie sheet (or a cookie sheet coated with baking spray).
Bake the rolls at 400°F until golden brown. Allow to cool for a few minutes then transfer on a rack to cool.
Glaze:
Cinnamon rolls are wonderful if treated with this glaze:
Mix 1 1/2 cups confectioners' sugar with 3 or 4 tablespoons of milk.
Drizzle on cinnamon rolls after they have cooled for about 5 minutes.

Cinnamon soufflé  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:25 minutes
Makes two 1-quart soufflés
For sauce:
1 cup half and half
1 vanilla bean, split lengthwise
1/4 cup sugar
3 large egg yolks

For soufflés molds:
1 teaspoon butter, softened
1 teaspoon sugar

For soufflés:
1/4 cup (1/2 stick) unsalted butter
1/3 cup all purpose flour
1 1/4 cups milk
1/3 cup sugar
1/4 cup unsulfured molasses
2 teaspoons dark rum
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of salt
5 large egg yolks
6 large egg whites
1/2 teaspoon cream of tartar
for sauce: Can be made a day ahead.
In a medium saucepan, bring half and half to a simmer. Scrape in seeds from vanilla bean; add bean. In a medium bowl, whisk sugar and egg yolks. Gradually whisk in half and half mixture. Return mixture to saucepan; stir with a wooden spoon over medium heat for about 5 minutes, until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain sauce. Cover and chill until cold.

For soufflés:
Preheat oven to 400 degrees.
Butter two 1-quart soufflé dishes. Sprinkle the bottom and sides of dishes with sugar; shake out excess. Place dishes on a baking sheet.

Melt butter in a heavy medium saucepan over medium heat. Add flour. Stir until mixture is smooth and bubbly, about 2 minutes. Gradually whisk in milk. Bring to boil while whisking continuously. Boil until thick, about 1 minute. Remove form heat. Stir in sugar, molasses, rum, ginger, vanilla extract, cinnamon, and salt. Cool until just warm, about 10 minutes. (can be prepared two hours ahead. Cover with plastic wrap, and let stand at room temperature. Whisk over low heat until warm before continuing). Mix in egg yolks.
Using an electric mixer, beat egg whites with cream of tartar in a large bowl until stiff but not dry. Fold beaten egg whites into the yolk mixture.
Divide mixture among prepared dishes. Bake until soufflés are puffed and golden, about 20-25 minutes. Serve immediately with sauce.

Classic carrot pineapple muffins  Print Recipe


Serves: 12
Preparation time: 20 minutes
Cooking time:25 minutes
1 1/4 cups 100% bran cereal
1 can crushed pineapple (14 oz) in juice
1/4 cup milk
1 egg
1/2 cup packed brown sugar
1/3 cup vegetablesetable oil
1 cup shredded carrots
2 cups flour
1 tablespoon baking powder
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 cup raisins
Preheat oven to 400 degrees.
Combine cereal, undrained pineapple, and milk. Let stand 5 minutes. Stir in egg, brown sugar, oil and carrots.
In large bowl, mix flour, baking powder, cinnamon, ginger and salt.
Add cereal mix and raisins to dry ingredients stirring just until moist. Fill each muffin cup generously to the top.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.

Cod fillets florentine  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:30 minutes
3 pounds cod fillets
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup white wine
1 1/2 pounds cleaned spinach
2 cups Mornay sauce
1/2 cup grated Swiss cheese
Bone and skin the fillets. Cut into 8 equal portions. Arrange in a buttered baking pan. Season with salt and pepper. Pour the wine over. Cover with foil, and bake at 350 F (180 C) until flaky.
Blanch the spinach in salted boiling water. Drain and squeeze out excess of water. Mix a small amount of sauce into spinach. Spread the bottom of an oven proof serving dish with chopped spinach.
Arrange the fish on top, and pour the remaining sauce over. Sprinkle with cheese, and brown under a broiler.

Cod fritters  Print Recipe

To desalt the cod, soak for 24 hours, changing water twice
Serves: 5
Preparation time: 20 minutes
Cooking time:30 minutes
1 pound salt cod, desalted
4 large eggs
1/4 cup minced fresh flat leaf parsley
1 large clove garlic, minced
1 tablespoon finely chopped onion
4 tablespoons mayonnaise
pinch cayenne
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups dried breadcrumbs
flour for dredging
8 cups canola oil .
Bring a large pot of water to a boil and then reduce the heat so that the water is simmering. Add the salt cod and cover tightly. Turn off the heat and let the cod sit until the fish can be pulled apart with a fork but is still moist, 10 to 15 minutes.
Remove the fish from the water. When cool enough to handle, remove any bones and break up the fish.
Put the fish in a food processor and process until uniformly mashed. Add 2 of the eggs and process until well incorporated and the mixture is fluffy. Transfer the mixture to a bowl and stir in the parsley, garlic, onion, mayonnaise, cayenne, salt and pepper.
Gradually add 1/3 to 1/2 cup of the breadcrumbs and mix them in; stop adding when the mixture is stiff. Moisten your hands and shape the mixture into small disks about 2 1/2 inches wide and 1 inch thick.
In a bowl, beat the remaining 2 eggs; put the flour on one piece of waxed paper and the remaining breadcrumbs on another.
Dredge the disks in the flour, dip in the beaten egg, and roll in the breadcrumbs. Refrigerate for 30 minutes.
Heat the oil in a deep fryer or a deep stockpot to 375 degrees. Deep fry the fritters, a few at a time, until deep golden brown. Drain the fritters on paper towels.
Serve with tomato sauce, mayonnaise or tartar sauce.

Codfish cakes  Print Recipe


Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
1 cup chopped onions
1 tablespoon butter
2 pounds cooked codfish
3 cups cooked potatoes, cut up (about 3 medium potatoes)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs
1 teaspoon prepared mustard
1 teaspoon Worcestershire
3 tablespoons parsley
1 cup seasoned bread crumbs
1/3 cup olive oil
2 tablespoons butter
Melt butter in a frying pan. Add onion and sauté for 5 minutes over low heat. Chop potatoes coarsely. Flake the cod flesh. Combine potatoes, salt and pepper, onion, eggs, mustard, Worcestershire sauce, and parsley.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.

Crab and lobster cakes with roasted red pepper coulis and dill cream  Print Recipe

Adapted from Canadian Living Magazine April 2003
Serves: 4
Preparation time: 25 minutes
Cooking time:40 minutes
1 7ounce package crabmeat
1 2 ounce lobster tail
2 eggs
2 tablespoons sour cream
1 tablespoon lemon juice
1 1/4 cups fresh bread crumbs
3 tablespoons finely diced red onion
1 tablespoon chopped fresh dill
1/4 teaspoon Worcestershire and hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil

Roasted Pepper Coulis:
1 sweet red pepper
1 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, minced
1/2 cup tomato juice
1 tablespoon white wine
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Dill Cream:
1/2 cup white wine
3/4 cup whipping cream
1 teaspoon butter
1 teaspoon flour
2 tablespoons chopped fresh dill
pinch each salt and pepper
Place crab in sieve. Remove lobster from shell;dice and add to crab. Press out liquid and remove any visible cartilage or shell. Whisk eggs, sour cream and lemon juice until smooth. Stir in crumbs, onion, dill, Worcestershire and hot pepper sauces, salt and pepper. Mix in crab and lobster.
With damp hands, form by 1/4 cupfuls into 8 cakes, each scant 1/2 inch thick. Lightly brush large non-stick skillet with oil; place over medium heat.
Fry cakes, in batches if necessary and brushing lightly with oil if needed, until golden and crisp on both sides, about 4 minutes per side.
Roasted Pepper Coulis:
Meanwhile, grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.

Dill Cream:
In saucepan, boil wine until reduced to 1/4 cup. Pour in cream; boil for 3 minutes. Meanwhile, mash butter and flour until smooth; whisk into pan. Simmer, whisking, until smooth and slightly thickened, about 1 minute. Stir in dill, salt and pepper. Reheat coulis; pool generous 2 tablespoons each of the coulis and dill cream separately onto each warmed plate. Top with 2 crab-and-lobster cakes.

Cranberry clusters  Print Recipe


Serves: 7
Preparation time: 15 minutes
Cooking time:3 minutes
6 squares white chocolate, coarsely chopped
1-7 ounce package sweetened dried cranberries
Place chocolate in a microwave-safe bowl. Heat at Medium for 3 minutes or until chocolate is partially melted.
Remove from heat and stir until completely melted. Stir in cranberries.
Drop small spoonfuls of mixture on a foil or waxpaper-lined baking sheet.
Refrigerate until firm, about 15 minutes.
Wrap and store in refrigerator for up to two weeks.

Cranberry crepes  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:50 minutes
1 cup flour
1/4 cup salad oil
2 eggs
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter

Cranberry Filling
2 cups cranberries
1 1/2 cups sugar
1/2 cup water
2 tablespoons Cointreau
1 tablespoon grated orange rind

For Custard:
1 cup light cream
1/4 cup sugar
4 egg yolks, well beaten
1 teaspoon vanilla
Crêpes:
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2 cup milk, beating until blended and smooth. Add remaining milk, whisking until batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer.
Melt the butter over low heat, and mix into the crepe batter.
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly.
Cook until lightly browned. Turn; brown slightly. Cool on rack. Stack crêpes.
Crêpes may be made ahead and refrigerated.
Filling:
In saucepan, bring cranberries, sugar and water to boil; reduce heat and boil gently, stirring often, for 5 minutes or until skin pops. Stir in liqueur and orange rind; let cool.
Custard:
In top of double boiler or heavy saucepan; stir together cream, sugar and egg yolks; cook over medium-low heat, stirring constantly, for 10 minutes or until smooth and thickened enough to coat back of spoon. stir in vanilla; let cool.
Spoon about 1 tablespoon filling onto each crêpe; top with heaping tablespoon custard.
Roll up loosely, tucking in ends; place on serving plate. Drizzle with a little more filling.

Cranberry orange crunch muffins  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
Batter
2 cups (8 7/8 ounces) all-purpose flour
1/3 cup (2 3/8 ounces) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup (1 3/4 ounces) vegetable oil
3/4 cup (6 ounces) milk
1/4 cup (2 ounces) orange juice
1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" muffin)
Topping
1/4 cup (7/8 ounce) finely chopped walnuts or pecans
1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
1/2 teaspoon cinnamon
Batter:
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full. Topping:
Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
Baking:
Bake the muffins in a preheated 400¡F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan.
Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool.
After about 5 minutes, transfer them to a rack to cool completely

Cranberry pear phyllo tart  Print Recipe


Serves: 12
Preparation time: 1 hour 30 minutes
Cooking time:50 minutes
9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

Filling:
3 cups cranberries
4 pears, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind

For garnish:
phyllo flowers and frosted cranberries

Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter.
Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn.
Sprinkle with another 2 teaspoons sugar.
Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filing over phyllo crust. Fold pastry edges over top.
Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar.
Gently fold top pastry under bottom.
Using knife, cut vents in top of pastry.
Tart can be prepared up to this point and refrigerated covered for up to 4 hours.
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack.
Remove from pan; slide onto serving platter.
Garnish:
Top with phyllo flowers. Scatter Frosted Cranberries on top and around side.
Top with orange rind, and mint (if using) Serve warm. For garnish: Phyllo flowers:
Arrange 2 stacks of phyllo pastry on work surface. cut out six-4 inch circles; wet center of 1 circle with water; top with second circle. Pinch centres together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups.
Sprinkle with 1/2 teaspoons sugar.
Repeat with remaining circles.
Bake in 400 degree oven until golden.
Frosted Cranberries:
In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon.
Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.

Cranberry shortbread  Print Recipe

Delicious, tender, buttery shortbread.
When storing a log of cookie dough in the fridge or freezer, put it in a plastic tube or the empty paper towel roll that you've cut down the middle. It helps to keep the round shape and prevents the flat side you might get after it rests for awhile.
Serves: 12
Preparation time:15 minutes
Cooking time:8 minutes
1 cup butter, room temperature
1 cup icing sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup dried cranberries
With an electric or stand mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in cranberries
Divide dough in half; place each half on a sheet of foil plastic wrap. Gently roll each into a 1 1/2-inch-diameter log. It will be about 12 inches long. Wrap tightly in the plastic wrap, and refrigerate until firm, 1 to 1 1/2 hours.
Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 1/4 inch thick Arrange slices, about 1 inch apart, on baking sheets.
Bake until lightly golden around the edges, 6 to 8 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

Cranberry strawberry and raspberry crisp  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
2 cups cranberries
2 cups strawberries, sliced
2 cups raspberries
1 cup sugar
1 1/2 tablespoons cornstarch
3/4 cup oatmeal
1/3 cup brown sugar
1/4 cup butter
1/2 cup flour
Preheat oven to 350 degrees.
Cook the cranberries for 2-3 minutes with half the sugar.
Cook the strawberries with the other half cup of sugar. Add 1 tablespoon of cornstarch and the raspberries.
Take out a half cup of the juice from the berry mixture and mix with remaining 1/2 tablespoon of cornstarch.
Stir into the fruit mixture. Place into oval baking dish.
Combine filling ingredients until crumbly.
Sprinkle over berries. Bake until golden brown for 20 to 25 minutes.

Cream of asparagus soup  Print Recipe

This soup is delicious hot or cold
Serves: 8
Preparation time: 15 minutes
Cooking time:10 minutes
4 tablespoons unsalted butter
2 cups chopped yellow onions
3 tablespoons flour
2 quarts chicken stock
2 pounds asparagus spears
1/2 cup light cream
Melt the butter in a large pot and simmer the onion until very soft. Add a little water to steam onion and avoid browning. Stir often.
Stir in flour to blend. Add chicken stock. Whisk and bring to a boil. Simmer soup for 10 minutes.
Meanwhile, trim the asparagus spears, discarding the tough woody ends. Wash and chop spears into 1/2-inch pieces and cook in salted boiling water until tender. Drain and cool under cold water.
Place asparagus in a blender, mixing in batches, and puree adding a little water if necessary. Strain asparagus puree through a strainer. Reserve in a bowl.
Cool soup, and puree in a blender. Strain and return to a soup pot.
To serve hot:
At serving time, heat soup and asparagus puree in separate pots.
Just before serving add the green asparagus puree to soup. If serving into individual soup plates, swirl the green puree in soup to get a decorative effect.
To serve cold:
Spoon soup in into individual soup plates, swirling spoonfuls of the asparagus puree into the soup.

Cream of pumpkin soup  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 tablespoons butter
2 tablespoons flour
1 tablespoon minced onions
2 1/2 cups chicken stock
2 cups peeled pumpkin, cut into pieces
1 bay leaf
pinch of saffron
1/2 teaspoon lemon juice
1/4 teaspoon nutmeg
to taste salt and pepper
1 cup light cream
1 ounce butter
In a soup pot, melt butter, add the flour and stir over medium heat for 3 minutes. Mix in the onions and cook for 2 more minutes.
Whisk in the chicken stock. Add pumpkin pieces and simmer for 20 minutes.
Add bay leaf, saffron, lemon juice, nutmeg, salt and pepper.
Puree soup in a blender. Stir in the light cream and butter. Serve hot.

Cream puff wreath  Print Recipe

Making cream puffs is easy. The dough comes together quickly on the stovetop, so be sure to have all of the ingredients ready before you start. For a splash of colour, you can garnish the wreath with fresh bay leaves and sugared cranberries (made by tossing fresh or frozen berries in egg white then granulated sugar). Recipe adapted from The Canadian Living Test Kitchen
Serves: 12
Preparation time: 3 hours
Cooking time:20 minutes
1 cup (250 mL) water
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, cubed
1 cup (250 mL) all-purpose flour
4 eggs
2 tbsp (30 mL) icing sugar

Peppermint Filling:
1-1/3 cups (325 mL) whipping cream, (35%)
10 oz (283 g) white chocolate, chopped
1 tsp (5 mL) peppermint extract
Peppermint Filling:
In small saucepan, bring cream to boil; pour over chocolate in heatproof bowl,
stirring until melted. Stir in peppermint extract. Loosely cover and refrigerate until chilled, about 2
hours. Using electric mixer, whisk until thickened and soft peaks form (do not overbeat).

Cream puffs:
In saucepan, bring water, granulated sugar and salt to boil over medium-high heat, stirring. Stir in
butter until melted. Reduce heat to medium-low; add flour all at once and beat with wooden spoon
until dough comes cleanly off side of pan but lightly films bottom of pan.
Transfer to stand mixer with paddle attachment; beat on medium speed for 30 seconds. Beat in
eggs, 1 at a time, beating each until thoroughly incorporated. (Or remove saucepan from heat; with
wooden spoon, beat in eggs, 1 at a time.)
Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe dough, 2 inches (5 cm) apart, into 1-1/2-inch
(4 cm) circles, about 1/2 inch (1 cm) high and dragging tip toward you to create tip of leaf, onto 2
parchment paper-lined baking sheets.
Bake in top and bottom thirds of 400ºF (200ºC) oven, switching and rotating pans after 8 minutes,
until golden, 14 to 16 minutes.
Reduce heat to 350ºF (180ºC); bake until golden brown, 10 to 12 minutes. Turn off heat; open door
slightly and let dry in oven until cool enough to handle. Remove to racks; let cool completely.
Cut each leaf in half horizontally. Spoon filling into each bottom; replace top. To serve, arrange leaves
on large platter with points facing outward to resemble wreath. Dust with icing sugar.

Creamy rice pudding  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:2 hours
½ cup plain white rice
1 cup water
½ cup sugar
1 tablespoon cornstarch
1 pinch salt
2 eggs, separated
2 ½ cups milk
1 tablespoon lemon juice
1/2 cup raisins
1/4 cup sugar
1/2 teaspoon ground cinnamon
In a heavy bottom pot, combine rice and water. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer for 14 minutes, or until all water has been absorbed.
Heat oven to 350 degrees. Blend ½ cup sugar, cornstarch and salt. Beat egg yolks slightly. Add egg yolks and milk to sugar-cornstarch mixture. Whisk to blend. Stir in rice, lemon Juice and raisins. Pour into a 1 ½ quart casserole or baking dish. Place dish in a pan containing boiling water about 1-inch deep.
Bake about 1 ½ hours, stirring occasionally, or until pudding is creamy and most of the liquid is absorbed. Remove pudding from oven, leaving it in the pan of hot water. Sprinkle with cinnamon. Remove from pan when cool. Serve at room temperature.
To make Meringue rice pudding:
Beat egg whites with ½ teaspoon cream of tartar until stiff and glossy. Add 1/4 cup icing sugar. Continue beating for a minute. Spoon Meringue over surface of rice pudding. Bake 8 to 10 minutes or until meringue is golden brown.

Date and nut squares  Print Recipe


Serves: 12
Preparation time: 15 minutes
Cooking time:45 minutes
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
1 heaping tablespoon flour
1 cup dates, chopped
1 cup walnuts, chopped
Preheat oven to 325 degrees.
In a large mixing bowl, combine the sugar, eggs, baking powder and flour. Mix well.
Stir in the dates and walnuts.
Pour the mixture in a greased 8-by-8 inch pan.
Bake for 45 minutes. Cool.
Cut up into small squares. May be served with whipped cream.

Date squares  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 cups oatmeal
1 1/2 cups brown sugar
1 cup butter

For filling:
1 1/2 pounds pitted dates
1 cup hot water
1/4 cup sugar pinch of salt
1 teaspoon vanilla
Preheat oven to 350 degrees.
Prepare filling first. Combine dates, hot water, sugar and salt together in a saucepan.
Cook over medium heat until dates are soft and water is absorbed; add vanilla and let cool.
Stir flour and baking soda together; add to oatmeal and brown sugar and mix well.
Work in butter with fork until mixture is crumbly. Spread 1/2 the mixture in bottom of greased 9" square pan and pat down; cover with cooled date filling.
Pat 1/2 of remaining mixture on top; then sprinkle over lightly with remainder.
Bake for 35 minutes.

Double chocolate chip cookies   Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:14 minutes
1 3/4 cups flour
1/4 teaspoon baking soda
1 cup soft butter
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup dark brown sugar
1 egg
1/3 cup unsweetened cocoa
2 teaspoons milk
1 cup chopped walnuts (optional)
2 cups semi sweet chocolate chips
Preheat oven at 350 degrees.
Combine flour and baking soda and set aside. In a mixer, cream butter, vanilla, sugars, and beat until fluffy.
Beat in egg. At low speed, beat in cocoa and milk. Mix in walnuts (optional) and chocolate chips.
Drop by rounded teaspoonfuls about 2 inches apart onto non-stick or foil-lined baking sheets.
Bake for 12 to 14 minutes. Remove from oven and cool slightly before transferring to a rack.

Doughnuts  Print Recipe


Serves: 10
Preparation time: 20 minutes
Cooking time:20 minutes
6 tbsp (100 ml) water
5 oz buttermilk (150 ml) (at room temperature)
1 egg, beaten (at room temperature)
2 oz (57 g) butter, melted
16 oz (454 g) all-purpose or bread flour
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (3.5 g) quick-rise yeast (one and a half teaspoons)
oil for frying (sunflower oil)
sugar for coating the doughnuts
jam, Nutella and or real whipped cream for filling, if desired

Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast.
Make a small indentation in the dry ingredients, then add the yeast.
Set the bread machine on the ‘dough’ setting.
If using a stand mixer (see directions in printable recipe below, as steps with the yeast are different), run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size.
Once the dough has risen, place it on a floured surface and knead lightly.
Divide it in half, keeping half the dough covered, so it doesn’t form a skin.
With a rolling pin, roll out half of the dough to about 1/2″ thickness.
Cut with a round, sharp doughnut cutter (about 3″ diameter). Or use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes.
Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet.
Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).
Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming).
Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.
Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil.
Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.
When the doughnuts have cooled, roll them in sugar to coat evenly.
If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.

Easy beef stew  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:3 hours
1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) stewing beef cubes
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1 bay leaf
4 large carrots
2 stalks celery
1/2 small rutabaga, peeled
2 cups (500 mL) beef stock
1 can (19 oz/540 mL) tomatoes
4 potatoes, peeled and quartered
1 cup (250 mL) frozen peas or beans
1 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) fresh parsley, chopped
In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to1 tbsp (15 mL) more oil if necessary. Transfer to plate.

Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.

Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.

Easy blueberry crunch  Print Recipe


Serves: 8
Preparation time: 10 minutes
Cooking time:45 minutes
4 cups fresh blueberries
1 cup firmly packed brown sugar
3/4 cup flour
3/4 cup quick oatmeal
1/2 cup butter melted
Preheat oven to 350 degrees.
Place blueberries in a 2 quart baking dish; spread out evenly.
Combine remaining ingredients and sprinkle over blueberries.
Bake for 45 minutes.

Easy pie dough  Print Recipe

Makes dough for 1 double crust pie or 2 single crust pies Dough can be frozen for up to 3 months; thaw before using.
Preparation time:10 minutes
2 1/2 cups (300 grs) all-purpose flour
1pinch of salt
1 1/2 tablespoons granulated sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen 15 minutes
1/2 cup chilled solid vegetable shortening, cut into pieces
1 tablespoon apple cider vinegar or white vinegar, chilled
In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs appear, about 10 seconds.
With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds.
Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball.
Knead a few times to combine, then divide into two equal balls.
Flatten each ball into a disc with smooth edges, cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.

Fiddlehead soufflé  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
5 eggs
1 cup Swiss cheese, grated
1 cup cheddar cheese, grated
2 cups fiddleheads, cooked and chopped
1/4 teaspoon cream of tartar
1 ounce butter
1 ounce flour
Preheat oven to 350 degrees.
In a heavy saucepan, melt butter. Stir in the flour, then add the milk. Cook while whisking until sauce becomes thick. Season with salt and pepper.
Separate the eggs. Mix the yolks and cheeses in the thick cream sauce. Fold in the fiddleheads.
Whip the egg whites and cream of tartar until firm. Gently fold in the cheese-fiddlehead mixture.
Butter 2 7-inch soufflé molds. Coat with flour. Shake any excess out. Pour souffle mixture into molds. They should be 3/4 full.
Bake 30 to 40 minutes.
You may serve this souffle with cheddar cheese sauce.

Fiddlehead with white bean and shrimp salad  Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:8 minutes
1 pound cooked shrimp,shelled and deveined
1 15-ounce can white beans, drained and rinsed
1 cup fiddleheads, trimmed and cleaned
1 cup diced red onion
3 tablespoons rice wine vinegar
salt and pepper to taste
2 tablespoons chopped parsley
French bread
In a large pot, bring water to a boil. Add fiddleheads and blanch until tender.
Combine all ingredients except parsley in a medium-size bowl. Refrigerate for 1 hour.
Toss in the parsley.
Serve with crusty French bread.

Fiddleheads and black olive salad  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:10 minutes
2 cups fiddleheads, trimmed and cleaned
1/4 cup black olives, pitted and sliced
1/4 cup fresh lemon juice
1 tablespoon olive oil
salt to taste
1 tablespoon chives, chopped
Cook the fiddleheads in salted boiling water until tender. Drain. Toss the hot ferns with the olives, lemon juice, olive oil and salt.
Let cool. Sprinkle with chives and serve.

Fiddleheads with morels and lobster  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
4 cups fiddleheads, trimmed and cleaned
2 tablespoons olive oil
2 cups fresh morels, cleaned
2 1/2 pounds lobster, steamed, meat cut into 1/2-inch pieces
salt and fresh ground pepper to taste
Blanch the fiddleheads in salted boiling water for 5 minutes. Drain. Heat the oil in a skillet
Sauté the morels for 2 minutes. Add the fiddleheads and sauté for 5 minutes. Add the lobster meat.
Mix and season with salt and pepper.

fidleheads with asparagus and new potatoes  Print Recipe


Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
12 small red potatoes
Herb steaming liquid ( recipe below)
2 cups trimmed and cleaned fiddleheads
16 asparagus spears, ends snapped off
salt and freshly ground pepper to taste
4 tablespoons Italian parsley, chopped

HERB STEAMING LIQUID

2 cups Chardonnay
1/2 cup water
1 bay leaf
1 teaspoon dried rosemary
2 teaspoons dried thyme
1/2 teaspoon black peppercorns
1 lemon, thinly sliced


Place the potatoes in a steamer, cover and steam over herb steaming liquid until tender, about 30 minutes. Add the fiddleheads and steam for 5 to 8 minutes.
Add the asparagus and steam until the fiddleheads and asparagus are crisp-tender, about 4 minutes more.
Divide the vegetables among four plates. Season with salt and pepper, sprinkle with parsley and serve immediately.

HERB STEAMING LIQUID

Combine the wine, water, bay leaf, rosemary, thyme, peppercorns and lemon in the bottom of the desired steaming equipment.
Bring to a boil. Reduce heat and simmer for 1 minute.
Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.
Yield: About three and one-half cups.

Fish Fillet Parcels with Sun-dried tomatoes  Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
4 fish fillets, (such as catfish, trout or salmon) about 1-1/2 lb (750 g) total
1 tbsp extra-virgin olive oil
1 tsp grated lemon rind
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
2 tbsp chopped black olives
2 tbsp rinsed capers
4 fresh thyme sprigs
The fish can be enclosed in parchment paper or foil.
Preheat oven to 400 F.
Cut four sheets of heavy-duty foil or parchment paper in 6 to 8 inches long; arrange fish in single layer in center. Brush fish with half of the oil; turn.

In small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with tomatoes, olives, capers and thyme.
Double-fold sides then ends to seal, leaving room in package for steam.

Place, seam side up, in oven; cook until fish flakes easily when tested, about 15 minutes.

Flatbread with fiddlehead ferns ramp and pecorino  Print Recipe


Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
1 piece of 6×9″ lavash cut into 3-inch rectangles
24 small fiddleheads
1/4 cup ramp (wild onion), chopped (can substitute leeks or caramelized onions)
1 cup Pecorino cheese, grated
1/2 cup marinara sauce
1 tablespoon fresh thyme, chopped
1 teaspoon dried oregano
olive oil
salt+ pepper
Preheat oven to 375 degrees.
Bring a small pot of salted water to a boil.
Clean the fiddleheads (this is important): You want to remove any of the brown, papery material casing the fiddlehead. Wash them extremely thoroughly to remove this.
Blanch the fiddleheads for five minutes in the salted water. Drain, and place in an ice bath to cool.
Meanwhile, prepare the lavash. Place it on a baking sheet and brush it lightly with olive oil. Sprinkle salt and pepper over the lavash. Arrange the marinara sauce on the flatbread, followed by the ramp, cheese, fiddleheads and herbs
Bake for about 10 minutes at 375 degrees, until the cheese is golden and bubbling and the edges of the flatbread are nicely browned. Best served immediately! Enjoy.

Flax bran muffins  Print Recipe


Serves: 12
Preparation time: 15 minutes
Cooking time:20 minutes
3/4 cup wheat bran
2 cups whole wheat flour
1/4 cup flax meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden raisins
1/2 cup chopped dates
1/2 cup chopped dried apricots
1 cup skim-milk buttermilk
1/3 cup molasses
1/3 cup apple butter
1 large egg white
3 tablespoons canola oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract

Set rack in upper third of the oven; preheat to 425 degrees.
Coat 12 muffin cups with nonstick cooking spray. Stir together bran, flour, flax, baking powder, baking soda and salt. Stir in raisins, dates and dried apricots.
Whisk together buttermilk, molasses, apple butter, egg white, oil, lemon juice, lemon zest and vanilla. Stir into the dry ingredients just until moistened; do not over mix.
Divide the batter among the prepared muffin cups. Bake for 15 to 20 minutes or until cake tester inserted in the centre comes out clean.
Turn the muffins out onto a rack and let cool before serving.

Flounder with fiddleheads and red potatoes  Print Recipe


Serves: 2
Preparation time: 20 minutes
Cooking time:10 minutes
2 large flounder fillets, cut in half lengthwise
salt and pepper to taste
1 tablespoon flour
1 egg, beaten
2 tablespoons olive oil
1 cup fiddleheads, trimmed and cleaned, and steamed 5 minutes
6 small red potatoes, steamed
1 tablespoon melted butter
Garnish: chopped parsley and Micro greens
Season the flounder with salt and pepper. Cut in half lengthwise. Coat in flour, dip in egg. Heat a frying pan with a tablespoon of olive oil. Fry fish gently until golden, about 2 minutes each side, remove from pan and transferred to 2 plates
Garnish plates with steamed fiddleheads and red potatoes and micro greens . Pour melted butter over. Sprinkle flounder with parsley.

French Canada trifle  Print Recipe

Serves: 12
Preparation time: 40 minutes
Cooking time:15 minutes
custard:
5 tablespoons sugar
3 tablespoons cornstarch
3 egg yolks
3 cups milk
1 teaspoon vanilla

trifle:
1 pound cake or equal amounts of genoise or sponge cake
2-4 tablespoons marsala, rum or brandy
1 cup strawberry jam
2 cups fresh raspberries
1 1/2 cups heavy cream
1 tablespoon sugar
For the custard:
Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custards thickens to the consistency of thick cream, about 10 minutes. Transfer to a large bowl and add vanilla. Cover surface of custard with plastic wrap to prevent a skin forming, and refrigerate until completely chilled, about 2 hours.
For the trifle:
Cut cake into 2-inch by 1-inch pieces. Arrange a layer of cake in the bottom of a large trifle glass bowl. Sprinkle cake with some of the Marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam. Pour some of the custard over the berries. Repeat layering, ending with custard. Cover with plastic wrap, and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving. Just before serving, put heavy cream and sugar in a large bowl. Beat cream until it holds soft peaks. Do not over beat. Decorate trifle with large dollops of whipped cream.

Fried oysters  Print Recipe


Serves: 6
Preparation time:15 minutes
Cooking time:4 minutes
2 cups shucked oysters
2 eggs
1 tablespoon milk
2 cups fresh bread crumbs
1/2 teaspoon dried tarragon
1 teaspoon chopped chives
1 teaspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon ground white pepper
6 lemon wedges
Pat the oysters dry. Beat the eggs and milk. Combine the bread crumbs, tarragon, chives and parsley. Dip the oysters in the beaten egg mixture.
Coat with bread crumbs and deep fry for 3 to 4 minutes until golden brown and crisp. Drain and serve hot with lemon wedges.

Frosted dream bars  Print Recipe

A buttertart-like filling between a shortbread base and a lemon glaze.
Serves: 10
Preparation time: 20 minutes
Cooking time:35 minutes
Base:
1 cup All-purpose flour
1 teaspoon baking powder
1/2 shortening
1 egg
1 tablespoon milk
1/2 raspberry jam

Filling:
2 eggs
1 cup light brown sugar
2 tablespoon flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup coconut

Icing:
1 1/2 cups icing sugar
1 1/2 tablespoon lemon juice
1 to 2 tablespoons cream

Base:
Combine flour and baking powder. Cut in shortening until mixture is crumbly. Beat egg and milk together. Add to flour mixture. Mix well.
Press firmly into greased 9 inch square cake pan. Spread jam evenly over crust.
Filling:
Beat eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.
Bake at 350 degrees for 35 to 40 minutes, or until set and golden. Cool slightly then frost while still warm.
Icing:
Combine all ingredients using enough cream to make a spreading consistency.
Spread quickly over slightly warm bars.

Frozen maple syrup mousse  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:12 minutes
4 egg yolks
1 cup maple syrup
2 cups whipping cream

In saucepan,whisk egg yolks until pale and thickened. Whisk in maple syrup. Cook over low heat, whisking constantly, about 12 minutes or until thick enough to coat back of wooden spoon. Immediately strain through sieve into bowl. Place bowl over larger bowl filled with ice. Whisk egg mixture until cool, about 10 minutes.
Beat cream until stiff peaks form. Fold into egg mixture until combined. Place in serving bowls. Freeze overnight.

Fruit and nut breakfast squares  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:35 minutes
3/4 cup coarsely chopped dried apricots
3/4 cup dried cranberries
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup packed brown sugar
1/3 cup white sugar
1/4 cup quick-cooking rolled oats
2 teaspoons baking soda
1/2 teaspoon salt
1 cup toasted walnut pieces
3/4 cup toasted and coarsely chopped slivered almonds
1 1/4 cups fat-free plain yogurt
1/4 cup canola oil
2 eggs
1 teaspoon pure vanilla
1/2 teaspoon finely grated orange peel
Combine apricots and cranberries. Pour enough boiling water over to cover fruit. Let stand for one minute. Drain well and spread on paper towel to dry.
Mix whole wheat flour, all purpose flour, brown sugar, white sugar, oats, baking soda and salt. Stir in walnuts and almonds. Whisk yogurt and oil, eggs, vanilla and orange peel. Stir in apricots and cranberries. Preheat oven to 350 degrees.
Grease and flour an 11 x 7 inch cake pan. Fold cranberry mixture into dry ingredients just until moistened. Spread mixture into pan. Bake for 30 to 35 minutes or until top is golden and toothpick comes out clean when inserted in center.
Cool on a rack; cut into squares using a serrated knife. Wrap tightly and store in a cool place for up to 2 to 3 days. Bars may be wrapped individually and frozen for up to one month.

Fudge sauce  Print Recipe


Serves: 12
Preparation time: 15 minutes
Cooking time:10 minutes
1 cup brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract
1/4 cup light cream (half and half)
3/4 cup heavy cream
In a medium pot, combine the brown sugar, butter, vanilla, and cream. Bring to boil on high heat for 2 minutes.
Add the heavy cream. Bring to boil, simmer for 8 minutes. Keeps well refrigerated for a week.

Garlic flavored fiddleheads  Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
1 pound fresh fiddleheads
1/4 cup butter
6 garlic cloves, finely chopped
2 dry shallots, finely chopped
1 tablespoon soy sauce
1 teaspoon sugar
3 tablespoons white wine
Steam fiddleheads just until tender. Meanwhile, heat butter in a heavy frying pan and sauté garlic and shallots until softened.
Blend in soy sauce, sugar and wine.
Add steamed fiddleheads, turning to coat them well in the sauce. Serve at once.

Gaspe meat pie  Print Recipe


Serves: 14
Preparation time: 30 minutes
Cooking time:40 minutes
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 pounds lean ground beef
2 pounds lean ground pork
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground all spice
1 teaspoon dried savory
3/4 cup water
1 tablespoon Worcestershire sauce
2 tablespoons Knorr brown sauce mix
1 recipe never fail pie crust
In a large dutch oven, heat the oil over medium heat. Add onions and stir for 5 minutes. Do not brown. Add the beef and pork, stirring to blend. Cook until no longer pink.
Season with salt and pepper to taste, allspice and savory.
Allow the mixture to cool. Remove any excess of fat and place in a food processor. Pulse to finely chop the meat. Return to dutch oven.
Combine water, Worcestershire and brown sauce mix powder. Stir well to dissolve. Add to meat. Mix and heat to simmer for 10 to 15 minutes.
Taste the mixture and season if necessary. Cool for 30 minutes or longer.
Divide meat between 3 pastry lined 9 inch pie plates.
Cover with top crust, trim, crimp edges to seal and cut steam vents. Bake for 10 minutes in 425 oven.
Reduce to 350 degrees and bake 20 to 25 minutes or until golden. Note: Meat pies freeze well unbaked. Cover the ready-made pies with foil. and freeze.

Ginger molasses cookies big and soft   Print Recipe


Preparation time: 20 minutes
Cooking time:12 minutes
2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice (optional)
1/2 teaspoon clove (optional)
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses
granulated sugar (for coating cookie dough before baking)
vegetable oil cooking spray (for coating) (optional)
Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside. Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.

Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.

Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.

Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.

Ginger snaps  Print Recipe


Serves: 24
Preparation time: 20 minutes
Cooking time:12 minutes
1 cup molasses
1 cup shortening
1 tablespoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 teaspoon salt
1/2 cup sugar
3 1/2 cups flour
Combine molasses, shortening, and baking soda in saucepan. Bring to boil. Cool mixture.
Add the remaining ingredients. Knead well on a working surface. Chill dough for a few hours or more, or freeze dough in several small batches.
Roll very thin,(1/8-inch thick) with a rolling pin. Cut with a 2-inch round cutter. Bake in preheated oven at 350 degrees for 12 minutes.

Gingerbread and cranberry torte  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
2/3 cup unsalted butter, softened
1/2 cup sugar
1/3 cup molasses
1 large egg
1 1/2 cups all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground clove
2/3 cup sour cream
1/2 cup whole berry cranberry sauce
confectioners' sugar
Preheat oven to 350 degrees. Grease and flour a 10-inch round cake pan with removable sides.
In bowl of an electric mixer, beat butter and sugar until creamy. Add molasses, egg, until well blended. In a small bowl, combine flour, ground ginger, baking powder, baking soda, cinnamon, salt and ground clove. Add flour mixture to butter mixture, alternating with sour cream. Spread batter in pan.
Drop spoonfuls of cranberry sauce on batter. Bake cake 40 to 45 minutes or until center of cake is firm. Cool in pan for 10 minutes.
Remove from pan. Sift confectioners' sugar around edge of cake.

Glazed holiday stars  Print Recipe


Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
1 1/4 cups unsalted butter, softened
1 cup white sugar
2 egg yolks
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt

For the glaze:
2 tablespoons light cream
2/3 cup icing sugar
1/2 cup thick raspberry jam
In the bowl of an electric mixer, cream butter and sugar. Beat in egg yolks and vanilla until fluffy.
In another mixing bowl, combine flour, baking powder and salt; blend into creamed mixture until well-blended.
Gather dough into a ball and divide into two flat rounds. Wrap each in plastic and refrigerate at least an hour or up to one day. Dough can be frozen for up to two weeks.
Preheat oven to 350 degrees (180 degrees C). Roll out dough on floured work surface to a thickness of about 1/4 inch. Using a 3-inch star cookie cutter, cut out cookies and place on parchment-lined baking sheets.
(Gather scraps of dough, chill and roll again). Using a small 1-inch star cookie cutter, cut centers out of half of the cookies. Bake cookies 13 to 15 minutes or until lightly golden around the edges. Transfer cookies to rack.
To make glaze, mix cream and sugar in a bowl until smooth and creamy.
Dip the warm cookies with the cut-out center into glaze or use a brush to glaze. Let icing set for one hour.
Melt raspberry jam. Cool and spread about 1/2 teaspoon on each uncut cookie.
Top with glazed cookies to sandwich together.
Store cookies in covered container, separating layers with waxed paper, no more than 1 day at room temperature or up to 2 weeks in the freezer.

Glazed molasses cookies  Print Recipe


Serves: 12
Preparation time: 15 minutes
Cooking time:12 minutes
1/2 cup shortening
1/2 cup lightly packed brown sugar
1 egg
1/4 cup molasses
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup raisins

For glaze:
1 tablespoon soft butter
1 cup icing sugar
5 teaspoons cream
1/2 vanilla
Preheat oven to 350 degrees.
Cream together shortening and brown sugar. Add egg and molasses. Beat well. Blend and sift together flour, baking soda, salt, ginger, and cinnamon.
Add to creamed mixture and combine thoroughly. Fold in the chopped walnuts and raisins.
Drop teaspoonfuls onto greased baking sheets. Bake for about 12 minutes.
While the cookies are slightly warm, glaze with a mixture of butter, icing sugar, cream and vanilla.

Great Canada potato salad  Print Recipe


Serves: 10
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

4 cups cubed cooked potatoes
2 hard boiled eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup chopped sweet gherkins pickles
Combine first 5 ingredients until well blended. Chop eggs with a potato masher.
Add to potatoes, onion, celery and pickles. Gently fold in mayonnaise mixture.

Grilled chicken salad with asparagus and blue cheese  Print Recipe


Serves: 6
Preparation time: 40 minutes
Cooking time:1 hour
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
2 1/4 pounds skinless, boneless chicken breast halves
1/2 pound asparagus, stems trimmed and peeled
1 red pepper, cut into matchsticks
1 yellow pepper, cut into matchsticks
1 small red onion, halved lengthwise and thinly sliced
2 teaspoons fresh rosemary, finely chopped
1/2 cup oil-packed sun-dried tomato halves, patted dry and coarsely chopped
3 ounces drained canned water chestnuts, thinly sliced
1/2 pound Gorgonzola or Stilton cheese, crumbled
1/2 pound finely diced ham
3 bibb lettuce, leaves separated
Whisk 3 tablespoons of the oil with the lemon juice, mustard and 1/2 teaspoon each of salt and pepper.
Add the chicken breast and turn to coat. Cover and marinate at room temperature for 1 hour.
In a large skillet of boiling salted water, cook the asparagus until crisp tender. Drain, rinse with cold water and drain again.
Cut the asparagus into 1 1/2 inch lengths.Grill or panfry the chicken until nicely browned and cooked through. Let cool.
Heat 2 more tablespoons of the oil in a large skillet. Add the peppers and onion and cook until crisp tender.
Cut the chicken into 1/4-inch thick slices. Transfer to a bowl, add the rosemary and toss.
Stir in the pepper mixture, asparagus, sun-dried tomatoes and water chestnuts.
Add the cheese, ham and remaining 3 tablespoons oil and toss well. Season with salt and pepper.
Serve the salad on lettuce leaves.

Grilled honey-thyme chicken and potatoes  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:40 minutes
4 chicken legs, excess fat trimmed
2 tbsp olive oil
1/2 tsp salt
1 lb (454 g) baby potatoes, sliced in half
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp fresh thyme leaves
2 lemons, sliced in wedges

Preheat barbecue to medium.
Coat chicken with 1 tbsp oil and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Toss potatoes in remaining oil and salt in another bowl. Season with fresh pepper. Stir Dijon with honey and 1 tbsp thyme
Oil grill. Barbecue chicken and potatoes, with lid closed, flipping chicken halfway through, until chicken is springy when pressed, about 30 min. Transfer potatoes to a platter when they are fork-tender, about 15 min.
Transfer chicken to a platter with potatoes and brush with Dijon mixture. Sprinkle with remaining thyme.
Barbecue lemons about 1 min. Serve with chicken and potatoes.

Recipe published by chatelaine.com/

Herb potato and bread stuffing  Print Recipe


Serves: 12
Preparation time: 30 minutes
Cooking time:1 hour
6 cups (1-inch) cubes crusty country-style bread (1 lb)
3 cups mashed potatoes
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
4 oz unsalted butter
1 1/2 cups chicken broth
1/2 cup water
Preheat oven to 325 degrees. Toast bread in a large rimmed baking sheet until dry, 15 to 20 minutes.
Peel and cook potatoes. Drain and mash. Set aside.
Cook onions, celery, and herbs in butter in a large heavy skillet over moderate heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, mashed potatoes, vegetables, broth, water, and salt and pepper to taste, then cool completely.
Stuffing can be made a day ahead and kept covered and chilled.

Herbed seafood casserole  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour
1 cup white rice
2 cups boiling water
2 tablespoons chopped parsley
1 tablespoon butter
1 medium chopped onion
3 minced garlic cloves
1 large chopped carrot
1 cup chopped fennel or celery
1 tablespoon chopped dill
salt and pepper to taste
1 tablespoon butter
1 pound clean scallops
1 pound cleaned and deveined shrimp
1 pound cooked crabmeat or cooked mussels
2 ounces butter
1/4 cup flour
2 cups milk
1/2 pound cream cheese
1 tablespoon chopped dill
2 tablespoons chopped parsley

Topping:
2 tablespoons bread crumbs
1 tablespoon melted butter.
chopped parsley
In a saucepan, combine white rice with salted boiled water.
Cover and simmer 20 minutes. Water should be absorbed. Stir in chopped parsley.
In a skillet, melt butter. Add and Saute chopped onion, minced garlic cloves, large chopped carrot, and chopped fennel or celery until tender. Stir in chopped dill, salt and pepper.
In a skillet, melt butter. Saute clean scallops until opaque. Transfer to a bowl. Saute clean and deveined shrimp until pink.
Add to bowl. Add clean cooked crabmeat to seafood.
In the same skillet, melt butter. Whisk in flour. Stir well. Add milk. Stir till thickened. Whisk in cream cheese, chopped dill, chopped parsley. Add seafood.
Line bottom of greased 13 by 9-inch baking dish with rice. Spoon seafood over. Spoon seafood mix over top.
Topping:
Mix bread crumbs with melted butter. Sprinkle over casserole.
Bake at 350 degrees about 40 minutes until golden brown and heated through. Garnish with chopped parsley.

Honey energy bars  Print Recipe


Serves: 14
Preparation time:15 mintes
Cooking time:18 minutes
3/4 cup smooth natural almond butter
1/2 teaspoon salt
2/3 cups liquid honey
4 cups plain granola (see recipe)
1 1/2 cup unsalted roasted pepitas (punpkin seeds)
1 cup roasted mixed nuts, chopped
1/2 cup dried cranberries
Preheat oven to 325°F. Mist 15- x 10-inch baking sheet with cooking spray; line with parchment paper, leaving overhang.
In medium pot, heat almond butter and salt over medium heat until almond butter is melted. Let cool slightly. Stir in honey until smooth.
In large bowl, combine granola, pepitas, nuts and cranberries; stir in almond butter mixture until coated.
Scrape into prepared pan; cover with parchment paper. Using rolling pin, press granola mixture firmly to compact evenly. Remove top sheet of parchment paper. Bake until edges are golden, 15 to 18 minutes. Let cool in pan until firm.
Lift out onto cutting board; cut into bars.

Layer the cooled bars between parchment paper in an airtight container. Store at room temperature for up to two weeks, or freeze for up to two months and thaw at room temperature for 20 minutes before serving.

Kabocha squash soup  Print Recipe

The kabocha squash-bumpy, squat, and unseasonably green has a deeply flavored meat and a more fiery orange than that of its famous cousin. The soup can be made 3 days ahead and chilled, covered.
Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour 30 minutes
1 (4 pound) kabocha squash, halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves
1 1/2 teaspoons chopped fresh sage
1/4 pound sliced pancetta, coarsely chopped
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon red wine vinegar

Roast squash:
Preheat oven to 400 F. Roast squash, cut sides down, in an oiled roasting pan in oven until tender, about 1 hour. Cool and scrape flesh from skin.

Fry sage leaves while squash roasts:
Heat vegetable oil in a deep small saucepan until it registers 365 F on a deep fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.

Cook pancetta and make soup:
Cook pancetta in a 4 quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute.
Add squash, broth, and water and simmer 20 minutes to blend flavors. Purée soup in a blender, transferring to a bowl.
Return soup to pot and reheat. If necessary, thin to desired consistency with water.
Stir in vinegar and salt and pepper to taste. Serve sprinkled with pancetta and fried sage leaves.

Kedgeree of salmon with sea asparagus  Print Recipe

A colorful dish using fresh and smoked salmon, decorated in yellow, white and green.The recipe can be cut in half. Sea asparagus, also known as Salicornia has a salty, crunchy brininess. The plant grows in protected salt marshes on all continents except Antarctica. To cook sea asparagus, blanch the plant in boiling water for 1 to 2 minutes, then shock it in a bowl of ice water. Once you have your blanched sea asparagus, all you really need to do is dress them with your best olive oil and add a little lemon juice, balsamic vinegar or other acidic component, plus a few grinds of black pepper.
Serves: 10 to 12
Preparation time: 30 minutes
Cooking time:1 hour
3 tablespoons butter
5 medium chopped scallions
2 cups sour cream
3 tablespoons curry powder
2 pounds salmon, poached
1 pound smoked salmon, diced
2 cups converted rice
4 cups chicken or vegetable broth
6 hard cooked eggs
1 tablespoon onion, chopped
2 tablespoons soft butter
2 tablespoons parsley, chopped
8 sprigs fresh parsley

1 cup lemon butter




Preheat oven to 400 degrees.
Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
Reserve. Chop the egg yolks and save for garnish.
Combine the rice and the salmon mixture. Mix in the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.

PRESENTATION

Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
Serve with the lemon butter.

Leek and lobster linguine  Print Recipe

The recipe is adapted from foodnetwork.ca/.
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
6 3-oz lobster tails
2 tablespoons (30 mL) butter
4 cups (1 L) leeks, sliced (white and light green portion only)
1 cup (250 mL) fennel, finely sliced
1 teaspoon (5 mL) garlic, chopped
½ teaspoon (2 mL) salt
¼ cup (60 mL) white wine
2 cups (500 mL) whipping cream
2 tablespoons (30 mL) tarragon, chopped
12 oz (350 grams) linguine
1. Preheat oven to 400ºF. Remove lobster from shells and clean. Pat dry and place on a baking sheet. Bake until opaque, about 7 min. Remove from oven and reserve.

2. Melt butter in a large saucepan over medium-low heat. Add leeks, fennel and garlic and cook, stirring occasionally until very tender, 10 to 12 min. Pour in wine and cook until evaporated. Add cream and bring to a boil. Reduce heat and simmer until thickened but still saucy, about 5 min. Remove saucepan from heat.

3. Bring a large pot of salted water to a boil. Cook linguine until just al dente, about 10 minutes. Scoop ½ cup (125ml) cooking water from the pot and reserve. Drain pasta.

4. Return saucepan to burner over medium heat. Stir in tarragon. Add linguine and stir well to coat. Add cooking water by the tablespoon to help the sauce coat the noodles. Add enough to make it very creamy.

5. Chop four lobster tails into bite-sized pieces and toss with the linguine. Season with salt and pepper to taste. Divide among bowls.

6. Slice remaining lobster and place over the pasta. Garnish with more tarragon if desired.

Lemon custard squares  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
CRUST:

1 cup flour
1 cup Graham wafer crumbs
1 cup coconut
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened

FILLING:
1 can (300 ml) condensed milk
2 egg yolks
1/2 cup lemon juice

TOPPING:
2 egg whites
2 tablespoons sugar
Preheat oven at 350 degrees.
Bottom crust:
Combine ingredients in a large bowl. Mix well together. Press one half into an 8-inch square pan. Save remaining half of crumb mixture for the top.
Filling:
In a mixing bowl, combine milk, egg yolks and lemon juice. Beat 1 minute. Spread over bottom mixture.
Topping:
Beat egg whites and sugar until it reaches the consistency of meringue. Spread on top of filling. Spoon remaining crumbs mixture over top. Bake for about 25 minutes and until top is brown.

Lemon meringue ice cream pie  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
Lemon curd:

2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt

Crust:
1 1/2 cups finely chopped pecans or walnuts
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, or coconut ice cream, slightly softened, divided

Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

For lemon curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours.
Can be made 2 days ahead. Keep chilled.

for crust:
Preheat oven to 400°F. Mix pecans or walnuts, sugar, and butter in medium bowl until moistened. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively.
Can be made 1 day ahead. Freeze pie. Brown meringue until golden in a preheated 500°F oven watching to prevent burning, about 2 to 3 minutes. Cut pie into wedges; serve immediately.

Lemon pound cake loaf  Print Recipe


Serves: 10
Preparation time: 15 minutes
Cooking time:45 minutes
1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs
grated rind of 2 lemons
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
3/4 cup milk
Glaze:
juice of 2 lemons mixed with
1/2 cup icing sugar
Preheat oven to 350 degrees.
Butter and flour two 9-inch by 5-inch loaf pans.

In an electric mixer, cream butter and sugar. Add eggs one at a time, beating well after each addition.
Add lemon rind.
Combine flour, salt and baking powder. Mix into creamed mixture alternately with milk.
Transfer to prepared pan.
Bake 40-45 minutes.
Prick holes in top of hot loaf and pour glaze over. Cool 10 minutes in pan.
Unmold on platter.

Lemon shortbread coconut squares  Print Recipe


Serves: 12
Preparation time: 15 minutes
Cooking time:50 minutes
1 cup all-purpose flour
1 cup sweetened shredded coconut
1/2 cup sifted icing sugar
1/2 cup unsalted butter, at room temperature
6 eggs
1 cup freshly squeezed lemon juice, from about 4 lemons
1/2 cup all-purpose flour
2 1/2 cups granulated sugar
1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Do not overcook. . Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C).
2. For filling, in a large bowl, whisk eggs with lemon juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving.

Lemon snow pudding  Print Recipe


Serves: 6
Preparation time: 20 minutes
1 envelop unflavored gelatin
1/4 cup cold water
1 cup boiling water
1/2 cup fresh lemon juice
1/2 cup sugar
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1/2 cup toasted almonds
raspberry sauce
Dissolve gelatin in cold water. Add the boiling water and lemon juice. Stir in sugar and blend well until completely dissolved. Chill until mixture starts to jell.
Beat egg whites with cream of tartar to form soft peaks, and gradually add sugar while beating to firm peaks.
Fold into the jellied mixture. Pour in ring mold, decorative molds or individual molds.
Chill until set. Unmold and sprinkle with almonds.
Serve with raspberry sauce.

Lemon squares  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 rounded cup powdered sugar


1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
11. Spread 1/2 the glaze over the bars, and let it set.
12. Cut into bars and serve.

Lemon tart #1  Print Recipe


Serves: 8
Preparation time: 25 minutes
Cooking time:20 minutes
1 recipe
never fail pie crust
1 package unflavored gelatin
1/4 cup water
1 teaspoon grated lemon rind
1/2 cup lemon juice
1 cup sugar
6 large egg whites
1/4 teaspoon cream of tartar
1 cup non dairy dessert topping
Pie crust:
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Soften gelatin in water. Add lemon rind, juice and sugar. Heat to dissolve gelatin. Cool mixture but do not set.
Beat egg whites with cream of tartar in an electric mixer. Fold egg whites in gelatin mixture.
Fold in the non dairy dessert topping. Transfer into the tart shell. Chill to set. Garnish with lemon slices and lemon grated rind.

Lemon-cranberry pound cake  Print Recipe


Serves: 6
Preparation time: 40 minutes
Cooking time:60 minutes
1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
2 tablespoons grated lemon rind
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup cranberries, fresh or frozen, coarsely chopped

Glaze:
1/2 cup icing sugar, sifted
2 tablespoons lemon juice
Preheat oven to 325 degrees.
Grease and flour a 10-inch bundt or tube pan.
Beat butter and sugar until light and fluffy.
Beat in eggs, one at a time. Beat in vanilla and lemon rind. Combine flour, baking powder and salt.
Gradually add dry ingredients into mixture alternately with milk just until blended. Stir in cranberries.
Spoon batter into pan. Bake for 55 to 60 minutes or until toothpick comes out clean. Combine the icing sugar and lemon juice until sugar dissolves.
Pierce cake all over with toothpick.
Spoon glaze evenly over top of cake.
Let cool on rack before removing from pan. Wrap and store at room temperature a day before serving.
If you prefer to make two loaves, divide batter between two 8 1/2x4 1/2 inch loaf pans.
Cake freezes well.

Lemony lemon pound cake   Print Recipe

Refreshingly tart and fragrantly lemony all the way through from the moist rich crumb to the hard lemony drizzle on top.
Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
1 cup butter (227g)
1 cup sugar (215g)
2 lemons, zest of
3 eggs
1 3/4 all purpose flour (218g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp milk

Lemon Sugar Syrup
1/2 cup sugar (100g)
1/4 cup water
1/4 cup fresh lemon juice

Lemon Zest Drizzle
1 1/2 cup powdered sugar (180g)
1/4 cup fresh lemon juice
zest of one lemon,
Preheat oven to 350°F (176°C). Butter a 9-inch by 4-inch loaf pan. Line the bottom with parchment paper, leaving an overhang on both sides to allow you to pull cake from pan when done.

Add cubed butter, sugar and zest of two lemons to mixing bowl and beat at high speed until very light and fluffy. Add in eggs, one at a time, beating in thoroughly each time.

Whisk together flour, baking powder and salt in a bowl. Add the half of flour mixture to butter egg mixture and mix at low speed until just combined. Add in milk and mix in. Add in the rest of the flour mixture and mix until just combined. Pour into pan and smooth top. Bake 45 mins or until a knife stuck in comes out clean.

While cake is baking make the Lemon Sugar Syrup. Combine sugar and water in small pot and cook over low heat until the sugar dissolves. Let cool to room temperature, then add in fresh lemon juice.

Leave the cake in the baking pan once out of the oven. Use skewer to poke holes through to cake bottom at 2" intervals. Pour about 1/2 -3/4 cup of sugar syrup over the cake, using a brush to help the syrup settle evenly. Let the cake sit in the pan until completely cool and syrup absorbed.

While cake is cooling make the Lemon Zest Drizzle. Shift powdered sugar into mixing bowl. Add lemon juice and zest and whisk until smooth.

Use a sharp knife to loosen cake from sides of pan and lift out using parchment paper overhang. Remove paper and place on serving plate. Pour drizzle evenly over cake and let set for 10-15 mins or until hardened.

Lime and coconut mousse tart  Print Recipe


Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
12

Crust:
1 1/2 cups graham wafer crumbs
1/2 cup ground pecans
1/2 cup brown sugar
1/3 cup sifted cocoa powder
1/2 cup melted butter

Filling:
1/2 cup sugar
2 envelops unflavored gelatin
1/2 cup lime juice
1 tablespoon grated lime rind
1 can (14 ounce) coconut milk
3 eggs yolks
1/2 cup sugar
2 tablespoons white rum
1 pound cream cheese, softened
3 egg whites
1/2 cup sugar

Raspberry sauce:
2 cups fresh or frozen raspberries
1/3 cup sugar
Crust:
In large bowl, combine Graham crumbs, pecans, sugar, cocoa. Stir in butter. Press mixture onto base of greased 10-inch spring-form cake pan, pressing mixture slightly up sides. Bake at 350 degrees for 12 minutes or until golden brown.
Filling:
In a small bowl, combine 1/2 cup sugar and gelatin. Stir in lime juice and rind. Set aside to soften. In a medium saucepan, heat coconut milk. In a medium bowl, whisk egg yolks with 1/2 cup sugar until lemony. Whisk in the hot coconut milk. Return mixture to saucepan. Cook stirring constantly, over medium heat to the consistency of thin custard. Do not boil.
Stir in gelatin mixture with rum. Cool to room temperature. Beat cream cheese. Blend in coconut mixture. Cover and refrigerate for one hour or until barely set.
Beat egg whites to soft peaks. Add sugar, and beat until stiff. Gradually fold into the prepared mixture. Pour into crust. Refrigerate 2 hours.
Sauce:
Puree raspberries with sugar. Strain to a sieve. To serve: Loosen edges of tart. Remove side of pan.
Decorate with lime slices.

Luscious lemon mousse and passion  Print Recipe

This punchy lemon mousse will cleanse the palate and satisfy that sweet craving at the end of a meal. For a special finish, garnish it with fresh berries, toasted shaved coconut or crushed ginger cookies.
Serves: 8
Preparation time:25 minutes
Cooking time:12 minutes
6 egg yolks
2 eggs
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) lemon juice
1-1/2 cups (375 mL) whipping cream, (35%)
1 tsp (5 mL) vanilla
4 passion fruit
Preparation
In large heatproof bowl, whisk together egg yolks, eggs, sugar and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until thickened enough to mound on spoon and space remains after spoon is drawn through, 10 to 12 minutes.

Strain through fine sieve into large bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.
Whip cream with vanilla; gently stir one-third into lemon mixture. Fold in remaining whipped cream mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Before serving garnish with the pulp of passion fruits

Macaroni and cheese with tomatoes  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:40 minutes
1 tablespoon salt
1/2 cup vegetable oil
1 pound elbow macaroni or cavatelli
1 quart milk
4 ounces ( 8 tablespoons) (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere or Emmenthal cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
3/4 pound fresh tomatoes (2 medium)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan to a boiling point . Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere or Emmenthal and Cheddar, Dijon mustard and pepper. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Malt bread with raisins  Print Recipe

Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malting grain develops the enzymes required for modifying the grain's starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast.
Serves: 4
Preparation time: 20 minutes
Cooking time:40 Minutes
1 Tablespoon (15 mL) Brown sugar
3 Tablespoon (45 mL) Malt extract
2 Tablespoons (30 mL) Molasses
25 Gram (1 oz) Butter
250 Milliliter (1 cup) Milk
100 Grammes (3 1/2 oz) Whole wheat flour
350 Grammes (plus extra for bench) Bread flour
Salt To Taste
14 Grammes (1 Tbsp) Active dry yeast
225 Grammes (1 1/2 cups) Seedless raisins

1. Place the sugar, malt extract, molasses, butter, and milk in a pot and heat gently until the butter has just melted.
2. Set aside to cool, below 95ºF.
Mix the flours, salt, yeast and raisins in a mixing bowl. Pour in the malt/milk mixture.
3. Mix thoroughly; the mixture will be soft and a little sticky. Turn the mixture onto a floured surface and knead gently for 5-6 minutes.
4. Divide the dough in two, and shape into a loaf. Place the shaped dough into two greased 450g/1lb loaf pans or loaf dishes.
5. Shape into the dishes so that the top is smooth and level.
6. Cover loosely with plastic wrap.
7. Let rise for a couple of hours, or until the dough has risen to the top of the dishes. Preheat your oven to 190ºC (375ºF).
8. Remove the plastic wrap and bake for 30-40 minutes.
9. The loaves are done when they reach an internal temperature of 195º.F. Cool on a wire rack.

Maple almond roll  Print Recipe

This Maple Almond Roll is a perfect addition to your Thanksgiving dessert.
Serves: 8
Preparation time:30 minutes
Cooking time:25 minutes
For the Almond Pastry Cream
1/2 Granulated Sugar
4 tsp. Cornstarch
1/4 tsp. Salt
2 C. Half-and-half
4 Large egg yolks, lightly beaten and discard the egg whites
1/2 tsp. Almond extract

For the Maple Cake
1/2 cup all-purpose f
lour
1 tsp. Baking powder
1 tsp. Ground ginger
3/4 tsp. Ground cinnamon
1/2 tsp. Salt
1/4 tsp. Ground cloves
1/3 C. Maple syrup
4 Large eggs, at room temperature and separated
1/2 C. Granulated sugar

For the Maple Glaze
1 C. Powdered sugar
2 Tbsp. Maple syrup
1-2 tsp. Milk
Sliced almonds, optional
Make the pastry cream:
In a medium sauce pan combine the sugar, cornstarch and salt.
Gradually stir in the half-and-half and cook over medium heat until the mixture has come to a light boil and thickened.
Cook the cream for 1 more minute.
Now stir half of the cream into the beaten egg yolks.
Add the cream and egg yolk mixture back into the medium sauce pan.
Bring the cream back to a light boil, reduce the heat to low and cook the cream for 2 more minutes.
After the 2 minutes are up remove the pan from the heat, stir in the almond extract and strain the pastry cream through a fine mesh strainer into a small mixing bowl.
Place the small mixing bowl into a ice water bath and let the pastry cream cool for 5 minutes, stirring occasionally.
Directly cover the pastry cream with plastic wrap. Make sure the plastic is touching the top of the cream to stop a film forming on top of the pastry cream, you do not want a film.
Chill the pastry cream in the refrigerator until it is cold.
Make the cake:
Preheat your oven to 375°F, 350°F if using a convection oven.
Line a 10 x 15 inch jelly roll pan with parchment paper, grease the parchment paper.
In a small bowl combine the flour, baking powder, ginger, cinnamon, salt and cloves.
With your stand mixer, with the wire whisk attachment, in your small bowl beat the egg yolks on high speed until they are light yellow and thickened, about 5 minutes.
Add in the maple syrup and whip until just combined.
Now take the small bowl off of your mixer, clean the wire whisk attachment and connect your large bowl to your mixer.
Add the egg whites to the large bowl and whip them on medium speed until soft peak form.
Gradually add in the sugar and whip the egg whites until they are stiff.
Now take the large bowl off of the stand mixer and with a large spatula fold the egg yolk mixture into the egg whites. Make sure to fold and not stir the egg whites, you do not want to take the air out of the egg whites, stirring will deflate the egg whites and make the cake turn out flat.
After the egg yolks are folded in sprinkle the flour mixture over the egg whites and fold them in one tablespoon at a time until you have all of the flour added in and the mixture is just combined.
Spread the cake batter into your lined jelly roll pan and bake the cake for 12-15 minutes until it springs back when touched.
While the cake is baking take a large, lint free, kitchen towel and cover it with powdered sugar.
When the cake is done immediately invert it into the prepared kitchen towel and peel the parchment paper off.
Now while the cake is hot roll the cake into a spiral in the kitchen towel, make sure to roll with the short side in, and let it cool until it is at room temperature.
Once the cake and the pastry cream are cooled unroll the cake and spread the pastry cream on the inside of the cake roll. Be sure to keep the cream 1 inch from the edges of the cake.
Re-roll the cake, place it on your serving dish and trim off the end edges.

Make the glaze: In a small bowl add the powdered sugar, maple syrup and enough milk to bring the glaze to drizzle consistency and mix until well combined.
Drizzle the glaze over the cake roll and decorate with almond slices.
The cake will keep for 2-4 days covered in plastic wrap in the refrigerator.

Maple apple and bluebery crisp  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:1 hour
6 cups sliced peeled apples
2 cups blueberries
1/4 cup white sugar
2 tablespoons flour
1 tablespoon lemon juice
1/4 teaspoon cinnamon

Topping:
1/2 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/3 cup maple syrup
2 tablespoons butter, melted
Preheat oven to 350 degrees.
Toss apples, blueberries, sugar, flour, lemon juice and cinnamon;
spread in 8-inch square baking dish.
Topping:
Combine brown sugar, flour, rolled oats and cinnamon.
Pour in maple syrup and butter; toss until moistened.
Sprinkle over fruit.
Bake for 1 hour or until golden and fruit is fork tender.
Let cool on rack for 15 minutes.

Maple blueberry muffins  Print Recipe


Serves: 12
Preparation time: 15 minutes
Cooking time:25 minutes
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup milk
1/4 cup butter, melted
1 cup fresh blueberries

Streusel topping:
1/4 cup packed brown sugar
2 tablespoons slivered almonds
1 tablespoon butter, melted
1 teaspoon cinnamon
Preheat oven to 375 degrees.
Grease a 12 cup muffin pan.
Streusel topping:
Stir together brown sugar, almonds, butter and cinnamon. Set aside. Whisk together flour, sugar, baking powder and salt. In separate bowl, whisk together egg, maple syrup, milk and butter; pour over dry ingredients. Evenly sprinkle with blueberries; stir just enough to moisten dry ingredients and distribute blueberries. Spoon into muffin cups, filling two-thirds full.
Sprinkle with streusel topping .
Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 3 minutes.
Transfer to rack and let cool completely.
Adapted from Canadian Living Magazine.

Maple wafers  Print Recipe


Serves: 16
Preparation time: 15 minutes
Cooking time:10 minutes
1/4 cup shortening
1/2 cup melted butter, cooled
3/4 cup light brown sugar
1 egg
1 teaspoon maple extract
1/2 cup all purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine shortening, butter, sugar, egg and maple extract.
Beat until thick and creamy. Combine the flour, cream of tartar and baking soda, and beat into the creamy mixture until smooth.
Using a teaspoon, spoon a teaspoonful onto a buttered baking sheet. Press with a wet glass bottom.
Bake for 8 to 10 minutes. Cool and transfer to a rack.

Maple walnut ice cream  Print Recipe


Serves: 8
Preparation time: 1 hour
Cooking time:6 minutes
4 ounces sugar
7 egg yolks
2 cups milk
1/2 cup maple syrup
1 teaspoon maple extract
1/2 cup finely chopped walnuts
Combine sugar and egg yolks in a mixer. Whisk until mixture is white. Boil the milk, and pour over egg yolk mixture while stirring continuously.
Transfer to a saucepan, and slowly heat to thicken while stirring with a wooden spoon and scraping the bottom of saucepan. Do not boil. Strain ice cream mixture into a bowl. Add remaining ingredients, and cool.
Pour into an ice cream maker, and freeze.

Melting moments  Print Recipe


Serves: 12
Preparation time: 20 minutes
Cooking time:25 minutes
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 cup confectioners' sugar
1 cup butter, softened
1 1/2 cups flaked coconut
Preheat oven to 300 degrees.
Mix flour, cornstarch, and sugar in a bowl. Blend in butter to form a soft dough.
If dough is too soft to handle, cover and chill.
Shape into 3/4-inch balls.
Roll in coconut.
Place 1 1/2 inches apart on ungreased baking sheets. Bake for 20-25 minutes, or until lightly browned.

Nanaimo bars  Print Recipe

The Nanaimo bar is a dessert item of Canada origin popular across North America. It is a bar dessert which requires no baking and is named after the west coast city of Nanaimo, British Columbia.
Serves: 12
Preparation time: 20 minutes
Cooking time:8 minutes
bottom layer
1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 3/4 cups Graham crackers crumbs
3/4 cup fine coconut
1/2 cup finely chopped walnuts

second layer
1/2 cup butter
3 tablespoons milk
2 tablespoons instant vanilla custard powder
2 cups icing sugar

third layer
2/3 cup semisweet chocolate
2 tablespoons butter
bottom layer:
Melt butter, sugar, and cocoa in a heavy saucepan.
Add beaten egg and stir to cook and thicken. Remove from heat . Stir in crumbs, coconut and walnuts.
Press firmly into ungreased 9 by 9 inch pan.
Second layer:
Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
Third layer:
Melt chips and butter over low heat. Cool. When cool but still runny, spread over second layer. Chill in refrigerator. Cut into 36 squares.

Never fail pie crust  Print Recipe


Serves: 6
Preparation time: 15 minutes
1 pound (3 1/4 cups) all purpose flour
1/2 pound (11/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 beaten egg
4 tablespoons cold water
In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water.
Blend all ingredients to form a ball. Add more water if necessary.
Chill dough and use as needed.

No Bake chocolate cookies  Print Recipe

Fun and easy to make with my kids Enjoy eating and baking them.
Serves: 8
Preparation time: 10 minutes
Cooking time:5 minutes
2 cups white sugar
1/2 cup half and half or 15% cream
1/2 cup butter
1 teaspoon vanilla
pinch salt
1/2 cup cocoa powder
1 cup coconut flakes
2 cups quick oatmeal
In a thick bottom saucepan, combine sugar, cream, butter, vanilla and salt. Bring to a boil. Let boil for 3 minutes.
Stir in the cocoa powder.
Remove from heat and mix in the coconut and oatmeal.
Line a buttered cookie sheet with spoonfuls of the mixture.
Refrigerate. Store cookies in an airtight container in the refrigerator.

Oatmeal pie  Print Recipe


Serves: 8
Preparation time: 25 minutes
Cooking time:40 minutes
1 recipe Never fail pie crust
1/2 cup chopped walnuts
3 eggs
2/3 cup sugar
1 cup dark corn syrup
1/3 cup melted butter
1/4 teaspoon salt
1 cup old fashion oatmeal

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 8-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Preheat oven at 375 degrees.
Place chopped walnuts in pie shell bottom.
Mix all other ingredients and pour into shell.
Bake for 40 minutes.

Old fashioned oatmeal cookies  Print Recipe


Serves: 10
Preparation time: 25 minutes
Cooking time:15 minutes
1 1/2 cups old fashioned oats
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
2 tsp vanilla extract

Icing (optional)
2 cups powdered sugar
3 Tbsp milk
Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.
Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 - 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.

In a mixing bowl whisk together powdered sugar and milk and spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.

Olive oil pumpkin bread  Print Recipe

Soft, moist and simple to make, this no fuss pumpkin olive oil bread is completely inviting!
Serves: 8
Preparation time:15 minutes
Cooking time:50 minutes
Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
1/2 cup packed light brown sugar
2 large eggs
1 cup canned pumpkin purée
1/3 cup light olive oil
1/3 cup honey
2 Tbs. unsalted pumpkin seeds
• Preheat the oven to 325ºF. Grease a 9×5-inch loaf pan with nonstick spray and set aside.
• In a large bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking soda, baking powder and salt.
• In a medium bowl, whisk together the brown sugar, eggs until well combined. Add in the olive oil, pumpkin puree and honey and whisk again until well combined.
• Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the pumpkin seeds pressing down lightly.
• Bake for about 45 to 50 minutes, or until a cake tester inserted into the middle comes out clean. (If the bread begins to brown too much before it is fully baked, lay a piece of aluminum foil on top)
• Set the pan on a wire rack and allow to cool for 15 minutes and then transfer the bread to a rack to cool completely before slicing.
Original recipe inspired from The Taunton Press and fine cooking

Pan-smoked salmon  Print Recipe

This is a home-made hot smoked salmon that gives great results. Use a 10 to 11 inch round cast-iron skillet, a round wire cake rack with 1 inch high feet to sit in the bottom of the skillet.
Serves: 4
Preparation time: 3 hours
Cooking time:15 minutes
2 teaspoons sugar
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil
In a small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.

Parsnip oven-fries with curry dipping sauce  Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:40 minutes
1 pound parsnips
1 tablespoon canola oil
1 teaspoon each ground cumin and coriander
1/4 teaspoon each salt and pepper
1/2 cup low-fat plain yogurt
1/4 teaspoon curry paste
1 small green onion, minced
Peel parsnips; cut into 2- x 1/2-inch (5 x 1cm) sticks.
In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper. Bake on greased baking sheet in 425° F (220°C) oven, turning occasionally, for 30 to 40 minutes or until browned and tender.
In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.

Peach cake pudding  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:50 minutes
8 cups peeled, thickly sliced peaches
2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon nutmeg

topping:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla
2/3 cup flour
1 teaspoon baking powder
pinch of salt
1/3 cup milk
In bowl, combine peaches, sugar, juice and nutmeg.
Spoon into 11 X 7 inch baking dish.
Topping:
In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt. Stir half into batter; stir in milk, then remaining flour mixture.
Spread over fruit.
Bake in 375 oven for 50 minutes or until tester inserted in center comes out clean.

Pear cake with walnut streusel  Print Recipe

This homey cake is great as a casual dessert, coffee cake or after-school treat. Source : Canadian Living Magazine
Serves: 10
Preparation time: 30 minutes
Cooking time:1 hour
2 cups (500 mL) all-purpose flour
2-1/2 tsp (10 mL) baking powder
1/4 tsp (1 mL) ground cardamom or cinnamon
1/4 tsp (1 mL) salt
3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter, melted
1/4 cup (60 mL) pear nectar

Pear Filling:
3 ripe pears, (about 1-1/4 lb/625 g)
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour

Walnut Streusel:
1/2 cup (125 mL) all-purpose flour
1/3 cup (75 mL) packed brown sugar
1 Pinch salt
1/4 cup (60 mL) butter, cubed
1/2 cup (125 mL) coarsely chopped walnuts


Walnut Streusel: In bowl, stir together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in walnuts. Set aside.

In separate bowl, whisk together flour, baking powder, cardamom and salt.
In large bowl, beat eggs with brown sugar until pale; beat in butter. Stir in flour mixture alternately with pear nectar, making 2 additions of flour mixture and 1 of pear nectar. Set aside.

Pear Filling: Peel, halve and core pears; thinly slice crosswise. In bowl, toss together pears, sugar and flour. Set aside.

Scrape half of the batter into parchment paper–lined 9-inch (2.5 L) square metal pan. Arrange pears over top. Dollop remaining batter over pears; spread evenly. Sprinkle with streusel.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 1 hour. Let cool on rack.

Pear hazelnut gnocchi with greens  Print Recipe

Fresh-picked pears are simmered to an intensely flavored paste letting you capture that harvest flavor all year long. In this dish, tender gnocchi coated in a light cream sauce fragrant with pears and Pinot Grigio and a slight bitterness of wilted greens are finished with salted butter hazelnuts. The dish is simple to put together and can stand on its own as a main course or served with baked fish or chicken. Top with finely shredded washed-rind cheese or Parmesan if you like. Recipe adapted from LCBO Food and Drink, ON Canada
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
2 tbsp (30 mL) butter
¼ cup (60 mL) hazelnuts, coarsely chopped
1 small onion, halved and thinly sliced
2 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) Pinot Grigio
1 cup (250 mL) whipping cream
¼ cup (60 mL) Pear Paste
1 lb (500 g) fresh potato gnocchi
3 cups (750 mL) packed chopped Swiss chard
(leaves and tender stems) or baby kale

1 Melt butter in a skillet over medium heat until bubbling; add hazelnuts and toast them, stirring, for 2 to 3 minutes or until golden and fragrant. Using a slotted spoon, transfer to a bowl. 2 Add onion to butter in skillet and sauté for about 3 minutes or until softened. Add gar- lic, ½ tsp (2 mL) salt, and pepper to taste and sauté for about 1 minute or until just slightly golden. Pour in wine and boil, scraping up any brown bits stuck to pan, until reduced by about half. Stir in whipping cream and Bartlett Pear Paste and bring to a boil. Boil, stirring often to help pear paste melt, for about 3 min- utes or until sauce is slightly thickened. 3 Meanwhile, cook gnocchi in a large pot of boiling salted water according to package di- rections, about 3 to 4 minutes, or until they float and are just tender. 4 Add Swiss chard to sauce and stir for 1 to 2 minutes or until just wilted. Using a heat- proof strainer, scoop gnocchi out of water and add to sauce; stir gently to coat. Season with salt and pepper. Season hazelnuts with salt. Spoon gnocchi into warmed serving bowls and serve topped with hazelnuts. Serves 4 to 6

Pizza dough with oatmeal  Print Recipe


Serves: 12
Preparation time: 1 hour
Cooking time:10 minutes
1 1/4 cups all-purpose flour, plus more for rolling
4 tablespoons quick-cooking oatmeal
1/2 teaspoon sugar
1 envelope instant dry yeast
1/2 teaspoon salt
1/2 cups water, 110 degrees F
1 tablespoon olive oil plus 1 teaspoon
In a food processor, mix the oatmeal into a powder.
Combine the flour, oatmeal, sugar, yeast and salt in the bowl of a stand mixer. While the mixer is running, add the water and 1 tablespoon of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 1 teaspoon olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and roll into a 12 inch round.

Pork tenderloin with balsamic-cranberry sauce  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:35 minutes
3 tablespoons butter
2 8- to 10-ounce pork tenderloin
1 cup chopped onion
2 tablespoons chopped fresh rosemary
1 cup canned low-salt chicken broth
3/4 cup canned whole berry cranberry sauce
2 tablespoons balsamic vinegar
Preheat oven to 450 °F.
Melt 1 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155 °F, about 10 minutes.
Meanwhile, melt remaining butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté over medium heat until onion is tender, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 3 minutes.
Transfer pork to a warm plate. Scrape any juices from large skillet into cranberry mixture.
Boil until sauce has reduced enough to coat spoon thickly. Season with salt and pepper. Slice pork and serve with sauce.

Pork tenderloin with raisin sauce  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:1 hour
1/2 cup raisins
1 cup dry red wine
3 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 cups low salt chicken broth
3 tablespoons olive oil
3 8- to 10-ounce pork tenderloins
1 cup chopped onion
6 shallots, peeled and minced
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
2 tablespoons butter
Place raisins in wine in a small saucepan and let stand for 1 hour or refrigerated overnight.
Add brown sugar and 1 tablespoon balsamic vinegar to raisin mixture. Boil over high heat until liquid is reduced to 1 tablespoon. Add chicken broth and continue to boil until mixture is reduced by half. (Can be prepared up to 2 days ahead of time.)
Preheat oven to 450 degrees.
Heat olive oil in a heavy, large oven-proof skillet over medium heat. Add tenderloins, and cook until browned on bottom. Add onions and shallots and continue to cook until pork is brown on all sides ans onions are tender. (About 6-8 minutes). Next add garlic. Place skillet in oven and cook pork until meat is done, about 5 minutes.
Transfer pork to platter. Add the raisin mixture to skillet. Boil, scraping up any brown bits in the skillet. Add remaining balsamic vinegar. Boil sauce for a minute.
Remove from heat and whisk in the butter. Season with salt and pepper. Slice pork and serve with sauce.

Potato soup with fiddleheads and garlic croutons  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
the soup:
3 medium potatoes, peeled, and cut into 1/2-inch cubes
3 cup chicken broth
1/4 cup heavy cream
to taste salt and pepper

the garnish:
2 tablespoons olive oil
2 garlic cloves, peeled and minced
6 thick slices of Italian bread, cut into 1/4-inch cubes
3/4 cup fiddleheads, trimmed and cleaned, blanched until tender
4 tablespoons shaved parmesan cheese
Peel potatoes and cut into 1/2-inch cubes.
Cook the potatoes in chicken broth and cream. Season with salt and pepper. Puree in a mixer.
Garnish:
Heat olive oil in a skillet. Add the garlic and cook a few seconds. Add the bread cubes and cook until golden and crisp.
Ladle the soup among the 4 plates or bowls. Garnish with fiddleheads, croutons, and Parmesan shavings. Serve hot.

Poutine with homemade gravy  Print Recipe

Cheese curds are the fresh curds of cheese, often cheddar. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
1 1/2 lbs (675 g) cheese curds
Brown Gravy Sauce for Poutine (recipe below)
Canola oil
Salt
BROWN GRAVY SAUCE FOR POUTINE
1 tablespoon (15 ml) cornstarch
1 tablespoon (15 ml) water
3 tablespoons (50 ml) unsalted butter
2 tablespoons (30 ml) unbleached all-purpose flour
2 cloves garlic, finely chopped
1 can 10 oz (284 ml) beef broth, undiluted
Pepper
In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.
Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven.
Divide the fries onto four plates, top with the cheese and sauce.

BROWN GRAVY SAUCE FOR POUTINE
In a small bowl, dissolve the cornstarch in the water. Set aside.
In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.

Provencale salt cod and potato puree  Print Recipe


Serves: 6
Preparation time:30 minutes
Cooking time:40 minutes
1 pound salt cod, desalted
2 medium onions, quartered
7 large cloves garlic (3 halved, 4 minced)
2 bay leaves
12 ounces potatoes
2/3 cup milk
3/4 cup extra virgin olive oil
3/4 teaspoon coarse salt ground black pepper to taste
Heat the oven to 375 degrees.
Oil a small (4 cup) gratin dish. In a saucepan, combine 2 quarts water with the onions, the halved garlic and bay leaves. Bring to a boil, reduce to a simmer, add the salt cod, and cover the pot tightly. Turn off the heat and let the fish sit in the water 10 to 15 minutes. Remove from the water and set aside the water for cooking the potatoes. When the fish is cool enough to handle, pick out any bones and remove any skin. Flake the fish. Transfer to a food processor.
Simmer the potatoes until very tender. Drain the potatoes and mash. Add 1/3 cup of the milk and 1/4 cup of the olive oil to the potatoes and combine well. In a saucepan, heat another 1/4 cup of the olive oil over medium-low heat and add the minced garlic. When garlic begins to sizzle, remove pan from heat. Add the garlic and oil, along with the the salt, to the salt cod in the processor.
Combine the remaining 1/3 cup of milk and 1/4 cup oil and add to processor in slow stream. Continue to process until fluffy.
Add the salt cod purée to to the potato mixture and combine well. Season with pepper.
Spoon the mixture into the gratin dish, drizzle with 1 to 2 tablespoons olive oil, and bake until the top begins to brown. Serve hot.

Pumpkin pie  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
1 recipe never fail pie crust
Filling:
2 eggs, lightly beaten
16 ounces solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups evaporated milk
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie crust.
Bake in preheated for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40-50 minutes, or until knife inserted near center comes out clean.
Cool; garnish, if desired with whipped topping.

Raspberry delight  Print Recipe


Serves: 10
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup flour
1/2 cup butter
3/4 cup brown sugar

3 egg whites
1 pgk (8 ounces) (300 g) raspberries in syrup, thawed
1/2 cup sugar
1 teaspoon vanilla
1/2 pint whipped cream
Mix the flour, butter and brown sugar in a mixing bowl to obtain a crumbled mixture
Spread unto a baking pan.
Bake in 350 degree oven, stirring often until golden brown. Press half of the crumb mixture in bottom of a 10-inch springform pan.

In bowl of an electric stand mixer, combine egg whites, raspberries, sugar and vanilla.
Whisk on medium speed until mixture is thick and fluffy, about 10 minutes.
Fold in the whipped cream and spoon into pan.
Level mixture with a spatula. Spread remaining crumb mixture over. Freeze for about 6 hours, or until firm.
Serve with raspberry sauce.
Recipe by Hanne Barter

Raspberry pie  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
1 recipe never fail pie crust
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons melted butter
4 cups fresh raspberries
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch shallow pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Save leftover dough for top.
Preheat oven to 375 degrees.
In a large bowl, combine sugar, cornstarch and a pinch of salt. Gently blend in raspberries and melted butter.
Fill in prepared pie crusts. Cover top with pie crust, or lattice. Pierce hole in center. Bake for 30 to 40 minutes. Cool on rack and refrigerate.

Raspberry squares  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons icing sugar
1/2 cup butter, melted
1 egg, beaten
1 tablespoon milk
1/2 cup raspberry jam
1 egg
1 cup brown sugar
4 tablespoons melted butter
2 cups angel flake coconut
Preheat oven to 350 degrees.
In a large mixing bowl, mix flour, baking powder, sugar and butter. Beat in the egg and milk.
Spoon and press into a buttered 9-inch square pan. Bake for 10 minutes.
Spread raspberry jam over warm crust. In a medium mixing bow, beat the egg with brown sugar, melted butter. Stir in the coconut.
Spoon evenly over raspberry jam.
Bake for about 30 minutes or until lightly brown.

Raspberry-blueberry cake  Print Recipe

Serves: 10
Preparation time: 30 minutes
Cooking time:1 hour
Topping:

1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter

Cake:
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup fresh blueberries
1 cup fresh raspberries
For Topping:

Combine sugar, flour, cinnamon and salt. Add butter and cut in until mixture resembles coarse meal.
For Cake:
Preheat oven to 375 degrees. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt. Cream butter until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries.
Pour half of batter in pan. Spoon berries over.
Spread remaining batter over berries.
Sprinkle with topping. Bake until tester inserted in centre comes out clean, about 1 hour.
Cut into squares.

Rhubarb custard pie  Print Recipe

For a perfect match, combine strawberries with the rhubarb
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
1 recipe never fail pie crust
4 cup diced rhubarb
1 3/4 cups sugar
4 tablespoon flour
2 eggs, beaten
1/2 teaspoon salt
2 teaspoons vanilla
Sugar to sprinkle over crust

Preheat oven to 400 degrees.
Divide pie crust in two equal batches.
Roll the dough into a round 1/8 inch thick on a floured surface,
drape it over a rolling pin, and fit it into a 10-inch pie dish.
Press the dough firmly into the pan and cut off any excess with
the floured rolling pin.
Reserve the other dough half and refrigerate.
Pour boiling water over rhubarb and let stand about 5 minutes.
Drain off water. In a large bowl, combine flour, sugar and salt.
Add beaten eggs, salt and vanilla.
Blend into drained rhubarb.
Fill pie crust. Cover with a top crust.
Pierce holes with fork.
Bake 45 to 50 minutes.
Sprinkle top with sugar while pie is still hot.

Note: The recipe may be fully prepared and frozen unbaked.

Rhubarb sponge pudding  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:35 minutes
1 pound (about 3 cups) rhubarb, cut in 1-inch pieces
1/3 cup Golden Syrup (or substitute maple syrup)
½ cup room-temperature butter, diced
½ cup granulated sugar
2 eggs, beaten together
¾ cup self-rising flour
Method
Preheat oven to 375 F.
Place rhubarb in a well buttered deep-dish 9-inch pie plate or ovenproof gratin. Drizzle syrup on top.
Beat butter and sugar together in a bowl with a hand mixer until light and fluffy. Beat in eggs.
Gently fold in flour. Spread mixture on top of rhubarb.
Bake for 30 to 35 minutes or until a toothpick comes out clean.
Serve while still warm with custard, whipping cream or ice cream.

Rhubarb tart with orange-ginger glaze  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 cup fresh orange juice
1/2 teaspoon grated ginger
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound red rhubarb stalks, unpeeled and thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest

Accompaniment: vanilla ice cream
Preheat oven to 400°F with rack in middle.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.

Rillettes of salmon  Print Recipe

The combination of fresh and smoked salmon well seasoned with a variety of condiments and herbs bring a rich flavor to this hors d'oeuvre. Can be prepared a day in advance. Recipe can be doubled.
Serves: 8
Preparation time: 20 minutes
8 ounces fresh salmon, cooked
8 ounces smoked salmon
1 teaspoon shallots, minced
1/2 cup unsalted butter, softened
1/4 cup parsley, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon capers
1 teaspoon cognac
1 teaspoon lemon peel, grated
1/4 teaspoon ground white pepper
8 slices pumpernickel or 4 dozens blinis
Remove any skin or bones from the cooked fresh salmon. Put in a mixing bowl of a food processor. Mix to a smooth paste. Cut smoked salmon into small dices.
Add to the fresh salmon paste together with shallots, soft butter, parsley, lemon juice, Dijon mustard, capers, cognac, lemon peel, and ground white pepper. Mix thoroughly.
Spoon salmon mixture into small crock or serving bowl. Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
PRESENTATION
Place the salmon rillettes in the center of a round serving paltter. Arrange the pumpernickel bread circles, and or small blinis.

Salmon burgers  Print Recipe

Making burgers has taken a new meaning. Use fresh salmon for this recipe. The burger patties can be prepared 2 hours in advance.
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
4 kaiser rolls, or hamburger buns
1 tablespoon butter, softened
1 pound salmon, boned and skinned
1/2 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
2 tablespoons chopped green onion
1/4 teaspoon green tabasco sauce
1 tablespoon fresh dill, chopped
to taste salt, ground black pepper
1 egg white
1 tablespoon canola oil
2 teaspoon butter
4 thick slices large tomatoes
1/2 cup tartar sauce
2 cups cole slaw
Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside.
To prepare the salmon burger mixture:
Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
Refrigerate the patties on a tray until ready to use.
When chilled they hold together better.
Preheat a large nonstick skillet on the stove over medium heat until hot.
Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
PRESENTATION
Arrange each salmon burger on a bun. Top with a slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.

Salmon-stuffed crab cakes  Print Recipe

The salmon is smoked, which adds an interesting layer of flavor to a basic crab cake. Wasabi makes the sauce spicy.
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1 pound fresh lump crabmeat, drained
1/4 cup finely chopped green onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 slices smoked salmon, 1/4 inch thick
1 cup panko (Japanese breadcrumbs)
1/4 cup canola oil
Spicy Avocado Tartar Sauce (recipe below)
Garnish: fresh cilantro sprigs
Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.

Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.


Spicy Avocado Tartar Sauce

1 tablespoon wasabi powder
1 tablespoon water
1/2 cup mayonnaise
1 ripe avocado
1 1/2 tablespoons dill pickle relish
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Preparation

Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.

Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.

Sautéed fiddleheads with pancetta  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
4 cups fiddleheads, trimmed and cleaned
8 ounces pancetta, cut into 1/4-inch cubes
salt and pepper to taste
Cook the fiddleheads in salted boiling water until tender. Drain. Brown the pancetta in a skillet.
Add the fiddleheads and sauté for 2 minutes or until hot. Season to taste.

Seafood casserole  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
1 pound shrimp
2 ounces butter
1 pound crab meat
1 pound scallops
2 ounces butter
2 cups cream sauce or velouté sauce
1/2 cup mayonnaise
1 cup sour cream
2 teaspoon Worcestershire
2 cups potatoes, cubed
2 cups carrots, diced
1/2 cup breadcrumbs
1 tablespoon butter
Sauté shrimp in butter. Season with salt and pepper. Repeat same process with scallops. Combine all seafood.
Strain the juices out, and combine with the velouté sauce. Simmer seafood in sauce for a while. Season to taste. Add the cooked potatoes, and carrots. Mix in the mayonnaise, sour cream, and Worcestershire. Spoon in casserole dish. Sprinkle breacrumbs over top. Drizzle with butter.
Bake at 350 F. for about 25 minutes or until bubbly.

seafood with couscous  Print Recipe

this dish is versatile. Mix up your fish selection by using halibut, black cod or salmon, add shrimps or take out the squid..
Serves: 4
Preparation time: 25 minutes
Cooking time:45 minutes
3 tbsp olive oil
1 cup chopped onion
1 cup chopped carrot
1 tbsp chopped garlic
1 cup diced fennel
1/2 red pepper, diced
1 cup diced zucchini
1 cup pearl (Israeli) couscous
1/2 cups chicken or vegetable stock
1 cup canned tomatoes, chopped in juice
1/2 tsp chili flakes
Salt and freshly ground pepper
1 cup fresh peas
500 g mussels, cleaned (about 12)
250 g clams (about 16)
175 g squid, cut into 1/2-inch rings
2 tbsp chopped parsley

Heat oil in a large skillet over medium heat. Add onion, carrot and garlic. Sauté until beginning to soften, about 3 minutes. Add fennel and pepper and sauté for another 2 minutes, or until just tender.

Add zucchini and pearl couscous. Cook until zucchini is slightly softened and couscous is toasted, about 2 minutes. Pour in stock and tomatoes. Season with chili flakes, salt and pepper.

Simmer for 3 minutes, or until the couscous begins to absorb the liquid. Stir in peas. Add all of the seafood and cover skillet. Cook for 5 minutes, or until seafood is just cooked, mussels and clams are open and couscous is tender. Add additional stock if needed. Garnish with parsley and serve at once.

Smoked salmon and lobster Lorne cottage  Print Recipe

I created this recipe in the ideal surroundings of a salmon fishing camp, on the Grand Cascapedia river, on the Gaspé coast in Québec, Canada, where salmon and lobsters abound.
Serves: 8
Preparation time: 30 minutes
2 envelops unflavored gelatin
1/3 cup cold water
1 cup parsley, chopped
1/2 up dill, chopped
1/2 up tarragon, chopped
1/2 up chives, chopped
2 ounces butter, softened
2 ounces cream cheese, softened
1/2 cup mayonnaise
1 pound lobster chunks, cooked
8 ounces smoked salmon, sliced
to taste salt and pepper
1 tablespoon lemon juice
1/4 teaspoon aromat seasoning
Dissolve the gelatin in water. In a mixing bowl, combine the parsley, dill, tarragon, chives, butter, cream cheese, and mayonnaise. Melt the gelatin over low heat. Stir in the herb mixture.
Combine the lobster chunks with the green sauce. Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8-inch rectangle.
Spoon the lobster-herb mixture over the smoked salmon to form a log about a foot long. Lift the film wrap, and enclose the smoked salmon in the lobster mixture.
Twist both ends of the roll. Refrigerate for 3 to 4 hours, or until the roll is firm.
Remove the film wrap. Place the roll on a cutting board, and slice into -inch slices.

PRESENTATION
Arrange two slices of the smoked salmon and lobster roll on cold plates. Serve with cucumber salad, and tomato slices. Decorate with lemon baskets or wedges.

Smoked salmon salad  Print Recipe


Serves: 4
Preparation time: 15 minutes
8 cups torn leaf lettuce
2 green onions, sliced
2 tbsp drained capers
Dressing:
2 tbsp vegetable oil
1 tsp grated lemon rind
1 tbsp lemon juice
1 tbsp liquid honey
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1/4 tsp each salt and pepper

3 oz (85 g) thinly sliced smoked salmon
Dressing: In bowl, whisk together oil, lemon rind and juice, honey, mustard, vinegar, salt and pepper. Mince half of the smoked salmon; add to dressing.

In salad bowl, toss together lettuce, onions and dressing until coated. Divide among plates.

Cut remaining salmon into strips; curl into rosettes and arrange on salad. Sprinkle capers over top.

Smoked salmon terrine  Print Recipe

Layers of smoked salmon and spinach mixed with cream cheese and butter are molded and chilled. This dish may be prepared a day or day in advance.
Serves: 8
Preparation time: 30 minutes
Cooking time:5 minutes
1 pound fresh spinach, stems removed
4 ounces cream cheese
4 ounces butter, softened
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco Sauce
salt, ground pepper to taste
1 pound smoked salmon, sliced thin
2 bunches watercress or mache
1/2 cup vinaigrette dressing
16 slices toasted french bread

Wash the spinach thoroughly in two or three changes of cold water. Cook in salted boiling water for about 4 minutes. Plunge the spinach in ice cold water. Drain and squeeze the excess of water out of the spinach.
Combine the cream cheese, butter, Worcestershire sauce, and Tabasco in a food processor. Mix to a smooth paste. Season to taste with salt and pepper.
Lightly butter the sides of a 1 1/2 quart terrine or a rectangular cake mold. Then, line the mold with parchment paper. Cover the bottom and sides of the mold with slices of smoked salmon. Spoon the spinach mixture into a pastry bag fitted with a medium size plain tube. Pipe a 1/4-inch layer of the spinach mixture over the bottom of the terrine or mold and smooth evenly.
Arrange a layer of smoked salmon over the spinach mixture. Continue to alternate layers of spinach and salmon, ending with salmon. Cover with film wrap, and refrigerate at least three hours.
Invert the terrine or mold onto a cutting board. Remove the layer of parchment paper, and slice the terrine into 1/2-inch slices with a knife that is dipped in hot water for each cut.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Lay two slices of the salmon terrine over the lettuce in each plate.
Garnish with lemon wedges. Serve with toasted bread.
Note:
Marinated avocado slices may also be used as garnish with the terrine of salmon.

Smoked trout chowder  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
2 tbsp butter
2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
1/4 cup dry white wine
3 cups vegetable broth
1 1/2 cups milk
1 tsp herbes de Provence
1/2 cup cream
200 g smoked trout or salmon fillet, skin discarded, flaked
2 tbsp fresh parsley, chopped

Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.

Soft and chewy ginger molasses cookies  Print Recipe


Preparation time:15 minutes
Cooking time:10 minutes
1½ cups butter, softened
1½ cups sugar, plus more for rolling
½ cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. salt
Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
In the bowl of a stand mixer, cream together butter and sugar until combined. Add in the molasses and eggs and mix until incorporated.
Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
Fill a small bowl with about ¾ cup granulated sugar.
Using a medium-sized cookie scoop (or 1½ tbsp.), form dough into balls then gently roll them in the granulated sugar. Place onto baking sheets, about 2-inches apart. Repeat until all the cookie dough has been used up.
Bake for 10 minutes (they will still look soft and undercooked but they cook while they cool and you want them to stay soft and chewy so remove them!) then let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Store in an airtight container for up to 1 week.

Sour cream-maple bread  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour
1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at
room temperature
3/4 cup pure maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans
Preheat an oven to 350ºF. Grease and flour a loaf pan 8 1/2" x 4 1/2" x 2 3/4" high also called 1lb loaf pan

In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.

In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely.

Spaghetti Squash with Roasted Tomatoes  Print Recipe

spaghetti squash can be micro waved.
Serves: 5
Preparation time: 20 minutes
Cooking time:1 hour
1 spaghetti squash (2-1/2 lb/1.25 kg)
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) grape tomatoes or cherry tomatoes, halved
3 cloves garlic, minced
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1/4 tsp (1 mL) hot pepper flakes
1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
3 tbsp (45 mL) chopped fresh parsley
Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.

Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes.

Stir in beans and parsley; continue baking until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.

Spicy baked beans  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:3 hours
1 cup dried kidney beans
1/2 cup dried cannellini beans
1/2 cup dried great northern or navy beans
2 sprigs fresh thyme
1 tablespoon cumin seeds
3 tablespoons olive oil
1 large onion, chopped
1 carrot, chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, chopped
1/2 cup crushed canned tomatoes
4 ripe plum tomatoes, diced
1/4 cup maple syrup
1/4 cup light brown sugar
1 bay leaf
Grated rind of 1 orange
1/2 teaspoon crushed black peppercorns
1/3 cup chopped fresh coriander leaves
1/4 cup cider vinegar, or more, to taste
Salt to taste
Place all beans in a bowl, cover with water to a depth of 2 inches. Add thyme and soak at least 4 hours.
Heat a heavy 3-quart casserole. Add cumin seeds, and cook, stirring, until they dance around and smell toasty. Remove them. Add the oil, onion, carrot to casserole, and saute over medium heat 10 minutes. Stir in the jalapeño, garlic and toasted cumin seeds.
Preheat to 250 degrees. Drain beans, and add them along with the canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns.
Stir in all but 1 tablespoon of the coriander, and add 3 cups of water. Cover, and bring to a slow simmer.
Place in the oven, and cook 2 hours. Add vinegar and salt to taste. Return to the oven 2 1/2 hours longer, until the liquid has been absorbed, but the beans are still moist.
Adjust seasonings, adding more vinegar and salt if needed. Sprinkle the remaining coriander, and serve.

Spinach and feta-stuffed portobellos with lemony rice  Print Recipe

Source: Canada Living Magazine: December 2013
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
4 portobello mushrooms, trimmed
Pinch each salt and pepper
2 tsp (10 mL) olive oil
2 shallots, diced
2 cloves garlic, minced
1/2 tsp (2 mL) fresh thyme
10 cups (2.4 L) packed baby spinach, chopped
2 tbsp (30 mL) golden raisins
1/4 cup (60 mL) crumbled Light feta cheese
3 tbsp (45 mL) shreddded part-skim mozzarella cheese
2 tbsp (30 mL) sliced natural almonds

Mixed Lemony Rice:
1 cup (250 mL) 15-minute rice, blend
1/4 tsp (1 mL) salt
2 tbsp (30 mL) chopped fresh chives
4 tsp (18 mL) lemon juice

Lemon Yogurt Sauce:
1 tbsp (15 mL) chopped fresh mint
1/2 tsp (2 mL) grated lemon zest
Mixed Lemony Rice: In large saucepan, cook rice with salt according to package directions. Stir in chives and lemon juice.

Meanwhile, arrange mushrooms, stemside up, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.

Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon into mushrooms. Sprinkle with mozzarella cheese and almonds. Bake until cheese is melted and almonds are browned.

Lemon Yogurt Sauce: In bowl, stir together yogurt, mint and lemon zest. Serve with stuffed mushrooms and rice.

Split pea soup  Print Recipe


Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
6 Tbsp butter or olive oil, divided
2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish
Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.

Stewed Kale and Lentils  Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:40 minutes
1 tbsp olive oil
1 red onion, diced
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 carrot, peeled and diced
1 tsp ground cumin
1/2 tsp cinnamon
1 cup dried green lentils
3 cups organic vegetable broth
4 cups chopped, stemmed kale
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted
In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until softened, about 5 minutes.

Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in lentils to coat.

Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.

Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until almost no liquid remains, about 4 minutes. Sprinkle with walnuts.

Strawberry mousse cake   Print Recipe


Serves: 8
Preparation time: 1 hour
Cooking time:40 minutes
almond génoise (see recipe)
For syrup:
1/2 cup sugar
1/4 cup water
1 tablespoon lemon juice

For mousse:
1 1/2 cups hulled and cleaned strawberries
2 teaspoons unflavored gelatin
1/4 cup sugar
2 cups whipping cream
1 cup halved strawberries
1/2 cup currant jelly
Prepare almond genoise.
Syrup:
In a medium saucepan, combine syrup ingredients. Heat to dissolve sugar.
Mousse:
Puree strawberries in food processor. Strain through fine sieve to make 1 cup.
Dissolve gelatin in 1/4 cup of the puree. Heat remaining puree with sugar to dissolve. Add gelatin to melt. Let mixture stand until cool but not set.
Whip the cream to form peaks. Fold into strawberry mixture.
Cut the two cakes in halves lengthwise. Line bottom of a 9-inch springform pan with cardboard. Line with 1 cake layer. Brush with syrup. Spread with 1/4 of the mousse. Continue with remaining layers. Decorate top with strawberries.

Strawberry orange shortcakes  Print Recipe


Serves: 10
Preparation time: 40 minutes
Cooking time:35 minutes
For compote:
3 1-pint baskets strawberries, hulled, washed
3/4 cup sugar
1 cinnamon stick

For shortcakes:
2 3/4 cups flour
1 1/4 sticks unsalted butter, cut into pieces
1/4 cup sugar
2 teaspoons minced orange peel
1 teaspoon baking powder
1 teaspoon salt
3 cups whipping cream
Compote:
Slice berries; combine in a medium saucepan with sugar and cinnamon. Cook over medium heat for about 15 minutes or until compote thickens, stirring occasionally. Cool.
Shortcakes:
Preheat oven to 350 degrees. Blend first 6 ingredients in a food processor until mixture resembles coarse meal. Add 1 cup cream and process until evenly moist. Transfer to a large bowl. Add 1/4 cup cream.
Knead gently until dough forms. Roll out dough on floured surface to a thickness of 3/4 inch. Use 2-inch round cutter to cut out dough. Gather dough. Roll and cut more to make 20. Place on heavy baking sheet. Brush top with 1/4 cup cream. Sprinkle with additional sugar. Bake until brown about 35 minutes.
Whip remaining 1 1/2 cups cream to firm peaks.
Spoon 1/3 cup compote in shallow plates. Cut shortcakes horizontally in half. Arrange two shortcake bottoms on each plate. Spoon dollop of cream on each bottom half. Press tops over.

Strawberry rhubarb crumble bars  Print Recipe

To create the perfect balance of tart and sweet, rhubarb is most often paired with strawberries.
Serves: 10
Preparation time: 30 minutes
Cooking time:45 minutes
Crumble mixture
1 cup 3 plus tablespoons unsalted butter, chilled from the fridge
2 ½ cups (390 g) all-purpose flour
¾ cup (95 g) graham cracker crumbs
½ cup plus 2 tablespoons (62 g) large flake oats
½ cup (105 g) sugar
¾ cup (144 g) brown sugar, packed
1/8 teaspoon salt
Zest of one lemon
1 egg; 1 egg white
Filling
3 cups rhubarb sliced into 1-cm pieces
3 cups strawberries halved and then sliced
½ cup (105 g) sugar
2 teaspoons vanilla
1 tablespoon plus 2 teaspoons corn starch

Preheat oven to 375 and grease a 9 x 13 tray. Use a cheese grater to grate the butter onto a plate and then place the grated butter in the freezer while you mix the rest of the ingredients. This works best with butter from the fridge, not room temperature or frozen butter.
In a large bowl stir together the flour, graham cracker crumbs, ½ cup oats (do not add the 2 tablespoons yet), brown sugar, white sugar, lemon zest, and salt. Add the egg and egg white and mix them into the dry ingredients with a fork.
Get the grated butter from the freezer and add it to the crumble mixture. Use your hands to rub the butter into the flour until it resembles crumbs the size of peas. Remove two cups of the crumble mixture to use as the topping and stir the 2 tablespoons of oats into this mixture.
Press the remaining crumble mixture into the greased pan into an even layer.
In a different bowl stir together the chopped rhubarb, strawberries, sugar, vanilla and corn starch. Spread on top of the layer of pressed crumble. Top with the reserved two cups of crumble mixture.
Bake for 45 to 50 minutes until the top is golden and the filling is bubbling. Allow to cool completely before cutting into bars. While warm, the rhubarb flavor is a lot sharper and sour, it mellows and sweetens as it cools. These bars are excellent leftover. Cover with plastic wrap loosely to avoid soggy topping.

Strawberry shortcake  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:15 minutes
3/4 cup sugar
4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup all purpose flour
2 teaspoons baking powder

For the filling:
1 cup strawberry jam
1 1/2 cups heavy cream
1/2 cup confectioner's sugar
1 teaspoon instant vanilla pudding
2 cups cleaned strawberries, hulled and sliced
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Preheat oven to 375 degrees.
In bowl of an electric mixer, beat sugar, egg yolks, milk and vanilla until light and creamy. Set aside in a separate bowl.
In bowl of the electric mixer, beat egg whites with cream of tartar until medium firm.
Combine flour and baking powder. Fold and sift flour in egg yolk mix alternately with egg whites.
Cover the bottom of a 9-inch round pan with parchment paper. Grease and flour the bottom and sides of pan. Spread cake mixture over the bottom of pan. Bake 12 to 15 minutes. Cake should be springy and seet in center.
Unmold cake over a wire rack. Cool.
Garnish the cake:
Slice into two layers.
Whip the cream with icing sugar and vanilla pudding until thick.
Spread strawberry jam over cakes. Top with sliced strawberries and whipped cream.
Stack layers together. Decorate top with berries.

Strawberry-blueberry jam  Print Recipe


Serves: 18
Preparation time: 10 minutes
Cooking time:20 minutes
3 cups strawberries
3 cups fresh blueberries
3 cups sugar
1-1/2 cups light corn syrup
1/3 cup lemon juice
Wash and crush strawberries and blueberries. Place berries, sugar, corn syrup and lemon juice in a large saucepan and bring to a full rolling boil over high heat. Stir constantly.
Reduce heat and stir frequently.
Simmer for about 15 minutes. Remove from heat and skim. Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.

Stuffed chicken legs  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
4 8-ounce boned chicken legs
2 teaspoons butter
2 ounces chopped onions
2 ounces chopped shallots
1 cup cubed mushrooms
3/4 cup cooked wild rice
to taste salt and black pepper
2 tablespoons Cognac
Bone chicken legs leaving the thighs attached.
Heat the butter in a skillet and add the onions and shallots. Cook and stir until wilted. Add mushrooms. Cook for a minute.
Sprinkle the cognac then mix in the rice. Season. Stuff chicken legs with equal portion of filling.
Carefully fold over the boned thighs to enclose filling.
Wrap each chicken leg in a square of plastic wrap.
Steam the chicken legs over a steamer for about 20 minutes.
Remove the plastic wrap and place the stuffed chicken legs on plates. Serve with a cream sauce or other chicken sauce.

Sweet cookie dough  Print Recipe


Serves: 12
Preparation time: 20 minutes
2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter
3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons ice water
1 teaspoon vanilla
Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
Form dough into a ball and divide into 2 pieces.
Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
Use as needed in making tartlets.

Swiss roll  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
3/4 cup sugar
4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup flour, all purpose
2 teaspoons baking powder
Filling:
12 ounces apricot jam
Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.

The pan-seared salmon   Print Recipe

A Simple, quick weeknight meal. Can be doubled
Serves: 2
Preparation time:20 minutes
Cooking time:12 minutes
two 8-oz salmon fillets with skin on
Brine: 3 Tablespoons of salt dissolved in 4 cups of water
1 teaspoon vegetable oil
1 recipe Sauce beurre blanc
Steamed red potatoes.
parsley for garnish
Immerse the salmon fillets in the cold brine for 15 minutes. Make the sauce while the salmon is in the brine.
Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.

Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
Serve with steamed potatoes and beurre blanc.

The stars shortbread cookies  Print Recipe

These cookies are truly the stars for the holidays. They are simply delicious.
Serves: 12
Preparation time:15 minutes
Cooking time:18 minutes
1 cup (1/2 pound) butter, softened
1/2 cup confectioner's sugar
2 teaspoons oil
1/2 teaspoon salt
1 3/4 cups (8 ounces by weight) all-purpose flour
Preheat oven to 350 degrees.
Cream butter and sugar in an electric mixer. Add the remaining ingredients and beat at medium speed for 2 minutes.
Spoon the mixture into a pastry bag fitted with a star pastry tube.
Pipe the equivalent of a teaspoon onto cookie sheets. Bake 18 20 minutes.
Transfer cookies to racks. Cool. Store in an airtight container

Tofu coffee pudding  Print Recipe


Serves: 4
Preparation time: 10 minutes
1 pound soft or silken style tofu
1/3 cup sugar
1/4 cup maple syrup
4 teaspoons instant coffee granules
1 tablespoon brandy (optional)
1/2 teaspoon vanilla
1/4 teaspoon cocoa
Unwrap tofu and place on paper towel lined plate; let drain for 15 minutes.
Pat dry with paper towel.
In food processor, combine tofu, sugar, maple syrup, coffee granules, brandy, vanilla and cocoa powder; blend until smooth. Spoon into dessert cups.

Veal with fiddlehead and shiatake sauce  Print Recipe

15-20 minutes
Serves: 4
Preparation time: 10 minutes
Cooking time:40 minutes
4 slices bacon
4 small veal cutlets
salt and pepper to taste
2 tablespoons all purpose flour
1 tablespoon unsalted butter
2 cloves garlic, minced
1/2 cup sherry
8 shiitake mushrooms, stemmed and sliced
1 cup fiddleheads, trimmed and cleaned
Cut bacon across into small pieces. Cook in a skillet until brown. Remove from skillet with a slotted spoon and set aside.
Season the veal cutlets with salt and pepper. Dust with flour. Sauté veal in skillet with bacon fat until browned on both sides and cooked through. Remove veal from pan. Cover and keep warm.
Melt the butter in the skillet. Add garlic and cook for a minute. Add the sherry and deglaze the pan.
Add the shiitakes, fiddleheads and reserved bacon, and cook for 5 minutes.
Divide the veal among 4 plates. Spoon the sauce over and serve immediately.

Vegetable barley soup  Print Recipe

Serves: 5
Preparation time:15 minutes
Cooking time:40 minutes
2 tablespoons olive oil (30 ml)
1 onion, cut in 1/4-inch dice
1 clove garlic, minced
2 carrots, cut in 1/4-inch dice
2 celery stalks, cut in 1/4-inch dice
1 19 oz -can plum tomatoes, chopped
4 sprigs of fresh thyme
4 cups chicken broth (1 L)
1/2 cup pearl barley (125 ml)
2 bay leaves
Salt and pepper

Put a soup pot over medium-high heat. Add olive oil and onions and sauté for 5 minutes over medium heat while stirring occasionally. Add garlic, carrots and celery and continue to sauté until softened.
Add tomatoes, thyme, chicken broth, barley and bay leaves and simmer until the barley is tender, about 30-40 minutes. Season with salt and pepper.

Vegetable cheese strudel  Print Recipe

Serve with a green salad. Vary the vegetables using eggplant, beans, snow peas, carrots, sweet potatoes or squash, all thinly sliced. You can use leftover cooked vegetables too. For a non-vegetarian dish, sauté chopped smoked bacon and add to vegetables.
Serves: 4
Preparation time: 25 minutes
Cooking time:25 minutes
2 tbsp (25 mL) olive oil
1/2 red pepper, thinly sliced
1 tsp (5 mL) chopped garlic
1 onion, sliced
1 zucchini, thinly sliced
1 cup (250 mL) thinly sliced cabbage or fennel
6 shiitake mushrooms, sliced
2 tbsp (25 mL) chopped parsley
1 1/2 cups (375 mL) Gruyere, mozzarella or cheddar, grated
Salt and freshly ground pepper
8 oz (250 g) frozen puff pastry, defrosted
1 egg, beaten with a pinch of salt


Spiced Pesto Vinaigrette
1/2 cup (125 mL) pesto
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) hot pepper sauce
2 tbsp (25 mL) olive oil

Preheat oven to 400°F (200°C).
Heat olive oil in skillet on medium-high heat. Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes. Remove from heat and drain off any liquid. Stir in parsley and cheese. Season with salt and pepper and cool.
Roll out pastry to a 10 x 14-inch (25 x 35-cm) rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides. Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
Bake for 20 to 25 minutes or until golden brown.
Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
Cut strudel in slices and drizzle some sauce over.
This recipe is adapted from the LCBO Food and Drink Magazine in Ontario, Canada

Vegetarian shepherds pie  Print Recipe


Serves: 4
Preparation time: 40 minutes
Cooking time:25 minutes
3/4 cup (175 mL) no-salt added vegetable broth
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
2 large russet potatoes, about 700 g total
2 tsp olive oil
1 pkg (227 g) button mushrooms, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1-1/2 tsp chopped fresh thyme
1 can (540 mL) lentils, drained and rinsed
1/4 cup chopped fresh parsley
1/4 cup (60 mL) milk
2 tbsp butter
1/2 tsp grainy mustard
In small bowl, whisk together broth, soy sauce, cornstarch and half each of the salt and pepper until smooth. Set aside.

Using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, 8 to 10 minutes. Set aside until cool enough to handle.

Meanwhile, in large skillet, heat oil over medium-high heat; cook mushrooms, onion, carrot and thyme, stirring occasionally, until softened and no liquid remains, 6 to 8 minutes. Stir in lentils; cook for 1 minute.

Stir in broth mixture; cook, whisking, until slightly thickened, about 2 minutes. Stir in 3 tbsp of the parsley. Scrape into 6-cup (1.5 L) casserole dish.

Peel potatoes. Using potato masher, mash together potatoes, milk, half of the butter and the remaining salt and pepper. Stir in remaining parsley and the mustard. Spoon over mushroom mixture, spreading to edge; dot with remaining butter. Broil on centre rack until top is golden, 3 to 5 minutes.

Warm blueberry and mango compote   Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1 medium mango
1/2 cup blueberries
3 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon candied ginger (finely minced)
1/2 teaspoon lemon zest (finely grated)
Peel half the mango and cut ½ inch-thick lengthwise slices down to the pit. Cut crosswise to release the slices. Repeat the process with the other half, then cut the mango slices into ½-inch dice.
In a small non reactive pan, combine the mango, blueberries, sugar, lemon juice, candied ginger, and lemon zest with 1/4 cup of water. Bring to a boil over high heat. Lower the heat and simmer until the fruit is softened and the liquid thickened, about 15 minutes. Let cool slightly.
(The compote can be prepared up to 3 days ahead; cover and refrigerate. Rewarm before serving)

Wild blueberry preserves  Print Recipe


Serves: 16
Preparation time: 10 minutes
Cooking time:10 minutes
4 cups fresh or frozen wild blueberries
4 cups sugar
1 pouch liquid fruit pectin
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
Pour half of the blueberries into large Dutch oven; gently mash to just break up. Stir in sugar and remaining blueberries. Heat over low heat, stirring often, until sugar dissolves. Increase heat to high and bring to full rolling boil and boil for 1 minute. Stir in fruit pectin, lemon rind and juice; return to boil.
Pour into hot sterilized 1-cup jars, leaving ½-inch headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water bath canner for 10 minutes, timing from when water returns to boil. Let cool on rack. Check seals.
(refrigerate any jars with lids that have not snapped downward to use within 3 weeks). Wipe jars; store in cool dark, dry place for up to 1 year.

Wild rice with apricot and almond salad  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour
6-14 ounce cans vegetable broth
2 cups wild rice
1 cup dried apricots coarsely chopped
1/2 cup dried currants
1 cup blanched slivered almonds, toasted
2/3 cup chopped red onion
1/2 cup chopped fresh parsley
6 tablespoons tarragon vinegar
4 teaspoons Dijon vinegar
2 garlic cloves
Bring broth to boil in heavy saucepan. Mix in wild rice. Reduce heat to medium-low. Simmer uncovered until rice is tender, stirring occasionally, about 50 minutes. Drain rice well. Transfer rice to bowl.
Mix dried apricots and currants into rice mixture. Cool completely.
Mix toasted almonds, chopped red onion and parsley into rice. Whisk vinegar, Dijon mustard and minced garlic, gradually whisk in olive oil.
Mix enough dressing into salad to season to taste. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate).

Yogurt with cranberry port topping  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
4 cups greek yogurt
1 bag (340 g) fresh or frozen cranberries
1/4 cup granulated sugar
1/2 cup (125 mL) water
1 tbsp (15 mL) cornstarch
1/2 cup (125 mL) port

In small saucepan, bring cranberries, sugar and water to boil; reduce heat and simmer until saucy and berries pop but still retain shape, about 8 minutes.

Whisk cornstarch into port until dissolved; gently whisk into cranberry mixture and return to boil. Boil until thickened, about 1 minute. Let cool slightly; cover and refrigerate until cold, about 2 hours.
Make-ahead: Refrigerate in airtight container for up to 5 days.

Spoon about 2 to 3 tablespoons topping evenly over yogurt and serve.
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