CREAMY CHANTARELLE MUSHROOM SOUP
Dec03

CREAMY CHANTARELLE MUSHROOM SOUP

Serves 4 | Prep Time: 15 minutes | Total Time: 1 hour INGREDIENTS: 1 lb chanterelle mushrooms, cleaned and trimmed, trimmings reserved (see note)1.45 L chicken broth (1 ½ containers)7 tbsp butter3 med cloves garlic, thinly sliced1 ½ shallots, thinly sliced (1 cup)½ shallot, minced (2 tbsp)1 tbsp flour1 cup dry sherry or white wine2 bay leaves6 thyme sprigs½ tsp thyme leavessaltground black pepper1 tbsp vegetable oil NOTE: To trim...

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ENJOYMINT PEPPERMINT PIE
Dec03

ENJOYMINT PEPPERMINT PIE

Prep time: 15 min | Cook time: 20 min INGREDIENTS: 1 envelope unflavoured gelatin¼ cup cold water2 ½ cups heavy whipping cream, divided8 ozs soft peppermint candy1 chocolate cookie crustcrushed peppermint candies, for garnish DIRECTIONS: Soften gelatin in water; set aside. In small saucepan over low heat, cook ½ cup whipping cream with candy until candy melts. Add gelatin; mix well. Whip remaining whipping cream. Let gelatin mixture...

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CRANBERRY ORANGE SAUCE
Dec03

CRANBERRY ORANGE SAUCE

INGREDIENTS: 16 oz cranberries, fresh or frozen1 orange½ cup sugar1 cinnamon stick½ tsp nutmeg DIRECTIONS: Zest the orange rind then cut orange in half and scoop the pulp out of each wedge (be careful not to get any seeds). Put the orange zest, pulp and all the ingredients into a saucepan. Simmer over medium heat until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and...

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Holiday Cheer Drinks
Dec03

Holiday Cheer Drinks

SANTA’S SECRECT INGREDIENTS: 1 cup vodka ½ cup orange liqueur½ cup cherry juice¼ cup cranberry juice¼ cup orange juice, freshly, no pulp cranberriesrosemary sprigs to garnish DIRECTIONS: Pour all ingredients into a cocktail shaker with ice. Shake vigorously. Pour into a martini glass. Add cranberries and a rosemary sprig to four martini glasses. MISTLETOE MARGARITAS INGREDIENTS: ½ cup cranberries¼ cup sugar2 tbsp salt1 lime...

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Flavours from Around the World: ISRAEL
Dec03

Flavours from Around the World: ISRAEL

LEMON & MINT LAMB KEBAB with COUSCOUS SALAD Prep: 20 minutes | Cook Time: 10-12 minutes INGREDIENTS: 500g lamb leg steaks4 small red onions, cut into wedges2 small-medium zucchini, halved lengthways and thickly sliced LEMON AND MINT DRESSING: grated zest from 3 lemons4 tbsp    olive oil2 cloves garlic, crushed2 tbsp    granular sugar4 tbsp    finely chopped mint leaves COUSCOUS: 125g     couscous200ml   chicken or vegetable...

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FEATURE RESTAURANT: Trattoria Semplice, Orangeville
Dec02

FEATURE RESTAURANT: Trattoria Semplice, Orangeville

Written by: Tanya Bottomley | Photography: Cory Bruyea TRATTORIA SEMPLICE can be loosely translated as “simple restaurant”. The surroundings and cuisine at Trattoria Semplice are reflective of their name, but certainly don’t do it justice. The atmosphere is casual and family friendly, boasting large windows and a modern, welcoming environment that you can feel from the minute you walk in the door. Charmingly rustic...

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Drinks from Around the World: GERMANY
Sep04

Drinks from Around the World: GERMANY

RÜDESHEIMER COFFEE original recipe by Hans Karl Adam (makes one serving) 3 sugar cubes40 ml brandy (1 1/3 oz) 120 ml strong brewed coffee (4 oz) whipped cream (sweetened with a little vanilla sugar)chocolate shavingsSpecial equipment (optional) – Rüdesheimer coffee cup and saucer (a regular heatproof coffee mug is fine)long spoon DIRECTIONS: Place the sugar cubes in the mug. Heat the brandy in the microwave for about 30 seconds then...

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Flavours from Around the World: GERMANY (Oktoberfest)
Sep04

Flavours from Around the World: GERMANY (Oktoberfest)

SCHNITZEL Schnitzel is always made from a boneless cut of meat. For weiner schnitzel, use boneless veal chops. For pork schnitzel, use boneless pork chops. And for a chicken schnitzel (less common), use boneless skinless chicken breasts. Prep Time: 10 mins | Cook Time: 10 mins | 4 Servings INGREDIENTS: 4 boneless pork or veal chops 1 cup plain bread crumbs1 tsp salt vegetable oil for frying½ tsp black pepper lemon slices for garnish1...

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Leek and Potato Soup
Sep04

Leek and Potato Soup

INGREDIENTS: 3 large leeks (about 3 cups after chopping)2 tbsp butter4 cups chicken broth (or vegetable for vegetarian option)2 lbs potatoes (Yukon gold or Russet),peeled, diced into ½” pieces1 tsp sea salt, less or more to taste pinch of dried marjoram1-2 sprigs fresh thyme, or ½ tsp dried thyme1 bay leaf¼ cup fresh parsley, chopped tabasco or red chili sauce to taste white or black pepper to taste DIRECTIONS: Clean the leeks and cut...

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Mulled Red and White Wine
Sep04

Mulled Red and White Wine

INGREDIENTS FOR MULLED WHITE WINE 1 bottle dry white wine, like chardonnay1 ½ cups apple cider¹⁄₃ cup honey¹⁄₃ cup whole cranberries1 orange, sliced1 apple, sliced4 cinnamon sticks1 vanilla bean, split in half1 tbsp whole cardamom pods1 tsp whole cloves knob of ginger (tsp size)extra for serving: cinnamon sticks,orange wedges, cranberries, star anise DIRECTIONS: MULLED WHITE WINE Combine all ingredients together in a saucepan and heat...

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Spiced Pear Loaf
Sep04

Spiced Pear Loaf

INGREDIENTS: 3 cups all-purpose flour 2 tsp baking powder 1 tsp ground ginger ½ tsp baking soda ½ tsp ground cinnamon½ tsp salt ¼ tsp cardamom 1 cup buttermilk 1 cup milk 4 eggs, lightly beaten½ cup butter, melted ½ cup granulated sugar ½ cup brown sugar 1 tsp vanilla 2 cups pear, peeled and chopped¾ cup regular rolled oats, divided ¾ cup toasted walnuts, chopped * Yield: 2 loaves Oats, walnuts and nuggets of chopped pear give this...

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Spiced Pumpkin Latte
Sep04

Spiced Pumpkin Latte

Prep time: 5mins  |  Cook Time: 5mins  |  Makes 2 drinks INGREDIENTS: 2 cups milk (dairy or non-dairy)2 tbsp pumpkin puree1-3 tbsp sugar, depending on how sweet you like it1 tbsp vanilla extract½ tsp pumpkin pie spice, plus more for serving½ cup strong hot coffeewhipped cream, for serving DIRECTIONS: Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the...

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RESTAURANT FEATURE: The Edge Restaurant + Bar
Sep03

RESTAURANT FEATURE: The Edge Restaurant + Bar

The Edge Restaurant. located above the Headwaters Fitness and Racquet Club, is a refreshing departure from the ordinary restaurant fare in Orangeville’s growing West End. The vibe is Intimate and friendly, with a fresh, modern flare, and the atmosphere is relaxed and inviting. But, perhaps the most striking point of differentiation is the enthusiasm of the owners/staff who are working hard to successfully establish the EDGE as a...

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Sunsational Summer Drinks
Jun05

Sunsational Summer Drinks

Grapefruit Spritzer INGREDIENTS: 1 grapefruit; plus additional grapefruit for garnish 2 cups ice 3 x 12oz cans of ginger soda handful of fresh basil 1/4 cup basil simple syrup DIRECTIONS: Juice one large grapefruit and segment additional grapefruit for garnish if preferred. Fill a pitcher half way with ice. Pour soda, fresh grapefruit juice and simple syrup. Mix well. Garnish with grapefruit slices and fresh basil. Moscow Mule (yields...

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VEGGIE BURRITO (BLACK BEAN)
Jun05

VEGGIE BURRITO (BLACK BEAN)

BLACK BEANS 2 cups black beans (dried – soak over night for optimal nutrients). Boil black beans in salted water for 45 min or until soft. 1 red onion, diced small 1 jalapeño pepper, seeded and diced small 2 tbsp vegetable oil (to sauté) 1 tsp lime juice (maybe two depending on how juicy)  Salt pepper to taste ½ cup Cilantro, chopped DIRECTIONS: Add oil to large pan and heat. Sauté the red onion and jalapeño peppers until onions...

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