SOUR CREAM CHERRY SCONES
Jun07

SOUR CREAM CHERRY SCONES

INGREDIENTS: SCONES: 2 ½ cups all-purpose flour½ cup sugar2 tsp baking powder½ tsp salt½ cup butter¾ cup sour cream1 large egg½ tsp almond extract²/³ cup dried cherries TOPPING: ¼ cup sliced almonds1 tbsp sugar DIRECTIONS: Heat oven to 375°F. Place all topping ingredients in bowl; mix well. Set aside. Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse...

Read More
RICE PUDDING
Jun07

RICE PUDDING

INGREDIENTS: 2 cups rice2 cups sugar3 cups homogenized milk3 cups water2 tbs butter¼ tsp salt1 slice of the skin of a lemon6 egg yolkscinnamon (optional) DIRECTIONS: 1. Pour the water, milk, salt, butter and the skin of the lemon in a pan. Place it over medium heat. Bring it to a boil and then add the rice. 2. Let the rice cook until the liquids dissolve. 3. Then, add the sugar and mix. Once finished, add 6 egg yolks and mix. 4. If...

Read More
FRESH VEGETABLE SUMMER ROLLS
Jun07

FRESH VEGETABLE SUMMER ROLLS

(Family Features) For many parts of the country, warmer weather comes with more options for fresh produce, which is why it’s a perfect time to add fruits and vegetables to recipes. These easy-to-make Fresh Vegetable Summer Rolls are a vegetarian version of a classic dish – made with tofu coupled with lettuce, carrots, cucumber, sprouts and mint leaves. A healthy eating plan is especially important for people living with diabetes as...

Read More
BERRY NAPOLEON with GRAHAM CRACKER WAFERS and STRAWBERRY CREAM
Jun07

BERRY NAPOLEON with GRAHAM CRACKER WAFERS and STRAWBERRY CREAM

INGREDIENTS: 1 packet phyllo pastry1 cup graham cracker crumbs1 cup sugar½ lb melted butter1 cup strawberry cream1 cup sliced fresh strawberriesfresh mint for garnish DIRECTIONS: To prepare wafers, open packet of phyllo pastry and cover sheets with a damp towel. Place one sheet of phyllo on cutting board and using a pastry brush lightly cover with melted butter. Lightly sprinkle sugar and graham cracker crumbs then add another sheet...

Read More
CHOCOLATE RASPBERRY and LEMON TARTS
Jun07

CHOCOLATE RASPBERRY and LEMON TARTS

INGREDIENTS: ¼ cup fresh lemon juice2 tsp lemon zest4 egg yolks3 tbsp Lemon Fused Olive Oil8 oz dark chocolate1 cup cream4 tbsp Raspberry Dark Balsamic Vinegar24 2” mini tarts DIRECTIONS: 1. Combine the first four ingredients in a double boiler. Heat, whisking constantly until mixture thickens and coats the back of a spoon. Pour the lemon curd into a heat proof bowl and cover with clear plastic wrap pressed onto the curd to prevent a...

Read More
Three Generations, One Passion
Jun04

Three Generations, One Passion

SHOPPING FRESH and LOCAL The summer sun is shining, bright and friendly in the clear blue sky and it’s starting to drive that familiar itch – an itch that a trip to the grocery store’s produce section just isn’t going to cut. You want to drive, to escape, soaking in that warm sun and when you stop, wherever that may be, you want somewhere that’s going to provide you with all of the bright colours, fragrant smells and outstanding fresh...

Read More
FEATURED RESTAURANT: Rustik Local Bistro
Jun02

FEATURED RESTAURANT: Rustik Local Bistro

Everything about the dining experience at Rustik would make you think you were in a swanky restaurant in downtown Toronto. The décor has a modern rustic feel that is reminiscent of a place that might be found in the Distillery District or the Annex, but the warm and welcoming atmosphere is in a class all of its own.  Located in downtown Orangeville at the corner of Broadway and First Street, Rustik Restaurant offers casual fine dining...

Read More
RATATOUILLE
Feb26

RATATOUILLE

8 servings | 50 min INGREDIENTS: 3 onions500 g tomatoes500 g peppers (red, yellow and green)500 g zucchini500 g of eggplants100 ml of olive oil2 cloves of garlic1 sprig of thyme1 bay leaf1 pinch of saffron threadspepper, freshly groundsalt DIRECTIONS: Wash and prep the vegetables. Slice the onions, core the tomatoes and cut into cubes. Halve the peppers; deseed and remove all the white parts, then cut into julienne strips. Cut the...

Read More
CRÈME BRÛLÉE
Feb26

CRÈME BRÛLÉE

6 servings | 30 min INGREDIENTS: 350 ml heavy cream1 vanilla bean85 g granulated sugar4 egg yolks DIRECTIONS: Pour the heavy cream into a saucepan. Split the vanilla bean in half, then scrape out the seeds. Add the vanilla pod, the vanilla seeds, and half of the sugar to the heavy cream. Cook over medium heat for five minutes, or until boiling. Remove the vanilla pod. In a large bowl, whisk egg yolks with the remaining sugar until...

Read More
VOL-AU-VENT
Feb26

VOL-AU-VENT

Prep Time: 1 hour | Cook Time: 30 min | Servings: 18 INGREDIENTS: 18 puff pastry shells thaw and cook per package directions1¼ lb boneless skinless chicken breasts4 ozs butter 1 stick8 ozs mushrooms cut in quarters or eights depending on size1 clove garlic minced1 tsp fresh thyme leaves chopped¼ cup white wine¼ cup all-purpose flour2 cups chicken stock1 tbsp dijon mustard¼ cup whipping creampinch salt and pepper to taste1 medium egg...

Read More
SOUPE À L’OIGNON GRATINÉE
Feb26

SOUPE À L’OIGNON GRATINÉE

6 servings | 60 min INGREDIENTS: 250 grams of onions25 grams of flour2 liters of consommé or waterbutterbread, sliced and driedcheese, grated, preferably Gruyère or Comté DIRECTIONS: Start by preparing the bread. Arrange the slices of bread on a baking tray, sprinkle with grated cheese and broil in a pre-heated oven at 180 °C. When browned, take out of the oven and set aside. Next, fry the onions. In a large pan add butter and sliced...

Read More
QUICHE LORRAINE
Feb26

QUICHE LORRAINE

8 servings | 30 min INGREDIENTS: SHORTCRUST PASTRY 200g flour100g butter1 pinch of saltcold water, as needed FILLING 4 eggs200 ml crème fraîche200g smoked baconpepper & nutmeg, as desired (optional) DIRECTIONS: Set the oven to preheat to 200°C. Place flour and salt into a large bowl, add the cubes of butter, and work the butter into the flour with your fingers until the mixture becomes breadcrumb-like. Knead, adding cold water...

Read More
BEEF BOURGUIGNON
Feb26

BEEF BOURGUIGNON

6 servings | 210 min INGREDIENTS: STEW 6 oz chunk of bacon, cut into small cubes1 tbsp olive oil3 lbs beef chuck, cut into 2-inch cubes1 carrot, peeled and sliced1 onion, peeled and sliced1 tsp salt¼ tsp freshly ground black pepper2 tbsp flour3 cups of red wine (a full-bodied young wine like Bordeaux or Burgundy or Chianti)2 -3 cups beef stock (preferably homemade)1 tbsp tomato paste2 garlic cloves, mashed1 sprig thyme (or 1/2 tsp...

Read More
DRINKS from Around the World: FRANCE
Feb26

DRINKS from Around the World: FRANCE

FRENCH CONNECTION INGREDIENTS: 1 1/6 oz (1 part) Cognac1 1/6 oz (1 part) Disaronno liqueur PREPARATION: Pour all ingredients directly into old fashioned glass filled with ice cubes. Stir gently. SERVED: On the rocks; poured over ice DRINKWARE: Old Fashioned glass THE BOULEVARDIER INGREDIENTS: 1 ½ ozs bourbon, preferably Maker’s Mark¾ oz sweet vermouth, preferably Dolin Rouge¾ oz CampariTwist of orange peel, for garnish PREPARATION:...

Read More
Jerk Chicken Marinade
Feb26

Jerk Chicken Marinade

Chiquitita EVOO, Key Lime White Balsamic, & Red Cayenne Chili Fused Olive Oil INGREDIENTS: MARINADE 1 kg cubed chicken breast½ yellow onion, roughly chopped6 garlic cloves1/2 cup Chiquitita Extra Virgin Olive Oil3 tbsp Key Lime White Balsamic Vinegar2 tbsp fresh thyme2 tbsp minced ginger2 tbsp allspice2 tbsp brown sugar2 tbsp Red Cayenne Chili Fused Olive Oil1 tsp kosher salt1 tsp cracked black pepper½ tsp nutmeg SKEWER 3 bell...

Read More