fall
Recipes Ideas You’ll Crave All Season With this Pageturner Ecookbook

48 Main Recipes
Baked spaghetti squash with spinach and cheese
Blueberry corn bread
Blueberry-buckwheat pancakes
Braised beef flamande
Butternut squash and apple soup
Cheese soufflé
Cod soup with coconut milk
Cold curried chicken
Cream of pumpkin soup
Creamy chickpea soup with crisp tofu
Croatian soparnik
Curried quinoa with chickpeas
Fall greens with walnuts feta and walnut vinaigrette
Florentine lamb chops
Gnocchi with green chive sauce
Ham and spinach souffle
Italian garden salad
Jamaican pumpkin soup
Kabocha squash soup
Kale fritters
Linguine primavera
Maitake and oyster mushroom pasta
Mamie zucchini au gratin
Marinated cod fillet with corn pudding
Mushroom bourguignon with polenta
Mussels and spaghetti
Orecchiette with shiitake mushroom sauce
Orzo pilaf with green onions
Pasta fagioli
Pear hazelnut gnocchi with greens
Pingree pasta
Pork and winter squash stew
Pork tenderloin with balsamic-cranberry sauce
Provençale fish soup
Quinoa vegetarian soup
Red pepper mousse
Refrigerator blueberry muffins
Silver dollar pear pancakes
Smoky halibut chowder with charred corn
Spaghetti squash pesto with tomatoes
Stuffed eggplant rolls
Texas chili and corn bread pudding
Tomato pie with polenta crust
Turkey fajitas
Vegan turkey
Watercress endive salad with roasted pears and roquefort
Wild blueberry preserves
Wild game pastrami

52 Dessert recipes
Apple au gratin with apricot
Apple Beignets bretons
Apple betty
Apple blueberry crisp
Apple bread pudding with Butterscotch Sauce
Apple cake with hot butterscotch sauce
Apple herbert
Apple pie cragwood
Apple strudel
Apple strudel with cranberry sauce
Blackberry mousse terrine
Blueberry cobbler
Blueberry crême brûlée
Blueberry crisp
Blueberry gingerbread
Caramelized figs with fudge sauce
Caramelized pear-cranberry strudel
Chiffon mincemeat pie
Chocolate cranberry mousse pie
Chocolate hazelnut cheesecake
Cider apples
Cinnamon soufflé
Country apple cake
Country apple pie
Cranberry apple cobbler
Cranberry pear phyllo tart
Cranberry strawberry and raspberry crisp
Cranberry walnut cake
Dark apple spice cake
Dutch apple pie
English apple pudding with rum sauce
Figs tart
French apple tart
Fresh blueberry pie
Jelly-filled pears in puff pastry with caramel sauce
Lemon meringue pie tart
marionberry pie
Oats and berry crumb dessert
Olive oil pumpkin bread
Pear apple crisp
Pear frangipane tart
Pear tart tatin
Pears vigneronne
Plum crumb cake
Plum raspberry sorbet
Poached pears in red wine
Poached pears with spiced caramel sauce
Pumpkin-orange pie
Raspberry-blueberry cake
Roasted pears and figs compote
Tarte tatin
Toffeed pears

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The end of summer is indicative of shorter days, longer nights, cooler temperatures, colorful leaves and sweatshirts. Not only is the weather going to change, but also the way we're cooking is too, from using fresh fall produce, like squash, sweet potatoes, apples and other Fall fruits, to creating warming comfort food dishes, like stews, pot pies, and mac and cheese. Check out our Fall {Pageturner E-Cookbooks} favorites to help tide yourself over until winter season.

Baked spaghetti squash with spinach and cheese

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours

It can be prepared ahead, then baked just before ready to serve.
Swiss chard can be used as a substitute for spinach as it is in season with spaghetti squash. Separate the green leaves from the white. Dice the white stems and steam with green leaves.

Ingredients

6 cups cooked spaghetti squash (from about 1 large squash)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
3 Tbsp flour
2 cups 2% or skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
3 Tbsp tomato salsa
4 oz reduced fat cheddar cheese
salt and pepper, to taste
4 cups (about 4 oz) baby spinach, steamed for 3 minutes
1/4 cup grated parmesan

preparation

Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and chopped baby spinach, pour into a baking dish and sprinkle with tomato salsa and Parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.

Blueberry corn bread

Serves: 6

Preparation time: 15 minutes

Cooking time:50 minutes

Ingredients

1 cup flour
1 tablespoons baking powder
1/2 teaspoon salt
1 cup yellow cornmeal
1/4 cup sugar
1 cup milk
1 large egg
1/2 cup unsalted butter, softened
1 cup blueberries

preparation

Preheat oven to 425 degrees.
Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well.
In a separate bowl, combine and beat milk, egg, and butter.
Pour the wet ingredients over dry mixture. Stir to blend. Fold in the blueberries.
Pour batter into pans.
Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.

Blueberry-buckwheat pancakes

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

3/4 cup all purpose flour
1/2 cup buckwheat flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
2 teaspoons canola oil
2 large eggs, separated
melted butter
1 1/2 cups fresh blueberries or frozen, unthawed

preparation

Mix first 6 ingredients in a large bowl.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.

Braised beef flamande

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours

Ingredients

4 ounces bacon, cut across into 1/2 inch pieces
3 pounds beef chuck, cubed
2 pounds sliced onion
3 tablespoons flour
3 cups beer
1 cup beef stock
1 tablespoon wine vinegar
1 teaspoon minced garlic
1 teaspoon chopped thyme leaves
2 bay leaves

preparation

In a heavy bottom cast iron skillet, cook bacon bits to crisp.
Remove bacon and save. Add the cubed beef chuck in the bacon fat. Add sliced onion, brown.
Remove fat. Singe with flour. Mix well. Add beer and beef stock to cover. Bring to boil. Add small amount of wine vinegar, minced garlic, thyme and bay leaf. Cover.
Cook for 2 hours or until beef is tender.
Sprinkle with crisp bacon before serving.
This Flemish style dish is served with braised red cabbage.

Butternut squash and apple soup

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
5 to 6 cups vegetable broth
1 Gala apple, peeled, cored, diced
1/2 cup apple juice
light sour cream
Chopped fresh chives

preparation

Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls.
Garnish with sour cream and chives.

Cheese soufflé

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

Ingredients

1 tablespoon butter, softened
1 tablespoon flour

4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
5 eggs
1 cup (4 oz by weight) grated Swiss cheese
1 cup (4 oz by weight) grated cheddar cheese
1/4 teaspoon cream of tartar

preparation

Preheat the oven to 400 degrees.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon And cook over low heat for 3 minutes. Add the milk. Cook over medium-high Heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg. Separate the eggs.
Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.) In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture.
Pour soufflé mixture into mold. Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready. I serve cheese soufflé with tomato basil sauce or melted brie.

Cod soup with coconut milk

Serves: 4

Preparation time:10 minutes

Cooking time:7 minutes

Bird's eye chilis range from 50,000 to 100,000 Scoville Heat Units on the Scoville Scale. Compare this to a typical jalapeno pepper, which averages 5,000 SHU, and the bird's eye pepper is anywhere from 10 to 20 times hotter. That's quite a lot of heat!

Ingredients

1 lb thick cod fillets, skinless and boneless
2 dl of coconut milk
2 small carrots
1 red pepper
4 spring onions
2 pinches of grated lime zest
1 fresh bird's eye chili
4 pinches of curry
2 tablespoons chopped fresh coriander
1 tablespoon of peanut oil
1 pinch of salt

preparation

Peel the spring onions, wash them and cut them into oblique slices, including the green part. Brush the carrots, wash them and cut them into very thin oblique slices. Wash the pepper and cut it into very thin slices. Wash, sort and cut the pepper into strips.
Rinse the fish fillets, pat them dry and cut them into 2 cm wide strips. Heat the oil in a 23 cm cast iron casserole dish and brown the spring onions, carrot and pepper.
Add the coconut milk, lemon zest, chili pepper, salt and curry. Mix and add the cod strips. Cover and cook for 5 minutes.
Finally add the coriander, mix and remove from the heat. Pour the soup into 4 plates and serve.

Cold curried chicken

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

2 cups cooked chicken breasts, cubed
2 teaspoons vegetable oil
1 medium chopped white onion
1 teaspoon curry powder
1 tablespoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya

preparation

Heat the oil and add the onion. Sauté and stir occasionally, until soft. Add curry powder, tomato sauce and chutney.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.

Cream of pumpkin soup

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

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

preparation

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.

Creamy chickpea soup with crisp tofu

Serves: 4

Preparation time:20 minutes

Cooking time:2 hours 30 minutes

Ingredients

2 bay leaves
2 cloves garlic, smashed
2 to 3 sprigs fresh thyme
1 cup dried chickpeas, sorted through and rinsed
1 tsp. kosher salt
For the soup:

3 Tbs. extra-virgin olive oil
1 yellow onion, diced
1 medium carrot, peeled and diced
1 inner rib celery, diced
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tsp. chopped fresh thyme
1/4 cup heavy cream
1 Tbs. sherry vinegar
10 oz. firm tofu, cut into 1/2-inch dice
3 Tbs. thinly sliced fresh chives

preparation

Cook the beans:
Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the chickpeas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the chickpeas are tender (try biting into one) but not splitting and falling apart, about 2 hours (check occasionally to be sure the chickpeas aren't boiling and are covered with liquid; add water if needed). Discard the herb bundle. Set aside the chickpeas and their cooking liquid.

Make the soup:
Heat 1-1/2 Tbsp. of the oil in a large saucepan over medium-high heat for 30 seconds. Add the onion, carrot, and celery, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add the garlic and cook for 30 seconds, stirring. Add the chickpeas and their cooking liquid (there should be about 5 cups; if not, add more water to equal this amount) and half of the thyme. Season well with salt and pepper. Bring to a boil, reduce the heat to a bare simmer, and cook for 30 minutes so that the chickpeas soften a little more but don’t break up. Working in batches, purée the chickpeas and broth in a blender. Return the puréed soup to the saucepan, stir in the cream, vinegar, and remaining chopped thyme, and keep warm over low heat, stirring occasionally to prevent scorching. Taste for salt, pepper, and vinegar.

Set a large skillet over medium-high heat for 1 minute. Cook the tofu in the remaining 1-1/2 Tbs. oil until it’s brown, about 5 minutes; With a slotted spoon. transfer half the tofu to a plate lined with paper towels and stir the rest into the soup.
Laddle the soup into shallow bowls. Sprinkle with the tofu, scatter with the chives, and drizzle with a bit of the reserved tofu oil, if you like. Serve immediately.

Croatian soparnik

Serves: 6

Preparation time:1 hour 20 minutes

Cooking time:20 minutes

Soparnik is known as a Croatian version of pizza, although it’s more like a pie, with dough on the top and bottom. It’s traditionally filled with swiss chard.

Ingredients

300 g plain flour (about 2 cups, plus more for dusting)
1 tablespoon olive oil
½ tsp Salt
¼ tsp Black pepper
2/3 cup (150ml water)

For the filling:
Large handful Swiss chard
1 onion finely diced
3 cloves garlic minced
4 tablespoon fresh parsley chopped
1 tablespoon olive oil
Salt
Black pepper
Extra virgin olive oil optional, to serve

preparation

1. Add the plain flour, olive oil and salt and pepper to a large mixing bowl. Gradually adding the water, knead the mixture with clean hands until it comes together into a dough. The dough should be moist but not overly sticky, so you may not need all of the water (or you may need to adjust the water).
2. Continue to knead for a few more minutes, until the dough is fairly elastic. Place the ball of dough into a lightly oiled bowl, and cover. Allow to rest for 1 hour.
3. While the dough is resting, prepare the filling. Remove any tough stems from the Swiss chard, and chop the leaves and stems. Add the finely diced onion, garlic and parsley, along with a tablespoon of olive oil and a touch more salt and pepper. Mix well, and set aside.
4. When the dough has rested, transfer it to a lightly floured surface. Divide the mixture in two equal pieces, and roll the first section out to your desired size (the thinner the better).
5. Transfer the rolled-out dough to a sheet of baking paper, and add the filling, making sure it's spread out evenly to the edges of the dough.
6. Roll out the second piece of dough in the same size, and place it over the filling.
7. Using a rolling pin, press the two layers of dough together over the filling, pressing out as much air as possible and tightly sealing the edges. Make a few small holes in the top of the pie with a fork.
8. Bake at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until lightly browned. Cut into diamonds with a pizza cutter, and serve warm, drizzled with extra virgin olive oil if desired.

Curried quinoa with chickpeas

Serves: 6

Preparation time: 10 minutes

Cooking time:15 minutes

Ingredients

2 1/2 cups vegetable stock
1 1/2 cups quinoa
1 teaspoon canola oil
3 cups chopped plum tomatoes
2 teaspoons curry powder
2 teaspoons minced garlic
1-19 ounce can chick-peas drained and rinsed
3/4 cup chopped fresh parsley or coriander
1/2 cup chopped green onions
salt and pepper

preparation

Bring 2 cups of the stock to boil.
Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
Season to taste with salt and pepper. Serve immediately.

Fall greens with walnuts feta and walnut vinaigrette

Serves: 8

Preparation time: 20 minutes

Ingredients

2 heads radicchio, washed, dried and separated into leaves
2 large Belgian endives, washed, root end cut off separated into leaves
1 bunch watercress, stems trimmed, washed and dried
3 ounces feta cheese, crumbled
1/2 cup walnut halves, lightly toasted

For dressing:
1 tespoon Dijon mustard
2 tablespoons red wine vinegar
salt and pepper to taste
1/4 cup walnut oil
1/4 cup extra virgin olive oil

preparation

Toss radicchio, endive and watercress in a large salad bowl.
Top with crumbled feta cheese and sprinkle with walnuts.
Beat together the dressing ingredients.
Just before serving, toss salad with the dressing

Florentine lamb chops

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

8 lamb chops, trimmed
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
10 ounces cooked spinach, drained and chopped
6 ounces cream cheese
1 egg
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
1/8 teaspoon ground nutmeg
1/2 teaspoon salt

preparation

Brush lamb chops with oil, season with thyme and black pepper.
Broil 4 to 6 minutes on each side or until desired doneness. Remove from broiler, cover and set aside.
In a saucepan, combine cream cheese, egg, Parmesan cheese, onion and nutmeg. Cook over low heat while stirring for 10 minutes or until cream cheese is melted. Add the spinach and blend well.
Heat for 5 minutes.
Arrange spinach mixture on a serving platter, top with lamb chops. Season with salt.

Gnocchi with green chive sauce

Serves: 6

Preparation time: 50 minutes

Cooking time:5 minutes.

Ingredients

For gnocchi:
3 russet potatoes
1 egg, beaten
2 teaspoons cream
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour

For sauce:
4 bunches chives, chopped
1 tablespoon butter
1 teaspoon white wine vinegar
1 cup cream
1 cup grated Parmesan cheese

preparation

Peel and boil potatoes. Drain, and mash coarsely. Mix in egg, cream and seasonings.
Place flour in a large mixing bowl. Add potato mixture. Using a spatula, mix well. If sticky, add more flour. The dough should be soft but not elastic. On a work surface, form the mass into a log.
Divide the log into smaller portions and using your hands, roll out into 1/2-inch-long pieces.
Dust them well with flour. Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with rest of dough.
Sauce:
Saute chives in butter and a tablespoon water and vinegar. Simmer for 2 minutes Add cream. Simmer 10 minutes. Cook gnocchi in boiling water for 4 to 5 minutes.
Drain. Stir in the chive sauce. Heat and serve with Parmesan cheese.

Ham and spinach souffle

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

Ingredients

1 tablespoon butter, soft
1 tablespoon dried bread crumbs
4 tablespoons butter
1/4 cup flour
1 cup milk
1 10-oz package frozen chopped spinach, thawed
1 cup grated cheddar cheese
1/2 cup chopped ham

4 large eggs, separated
1 large egg white
1/2 teaspoon cream of tartar

preparation

Butter a 6 cup soufflé dish; dust the bottom and sides with two tablespoons of The bread crumbs. Set aside. In a 4-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute.
Whisk in milk; cook stirring with a whisk until mixture boils and thickens. Squeeze spinach dry; stir into sauce with cheese and ham. Cool. Preheat oven to 350 degrees.
Beat the egg whites with the cream of tartar to stiff peaks. Stir yolks into Cheese sauce, then gradually and gently fold in whites just until blended. Pour mixture into prepared soufflé dish. Bake 35 to 40 minutes. Serve immediately.

Italian garden salad

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

1 1/2 cups elbow macaroni
3 tablespoons tarragon vinegar
2 tablespoons oil
1 teaspoon dill weed
salt and pepper to taste
1/4 teaspoon dry mustard
1 garlic clove, minced
1 cup chopped tomatoes
1 cup sliced zucchini
1 cup black olives

preparation

Cook macaroni according to directions on package. Drain. Rinse under cold running water. Drain.
For dressing:
In a small bowl, combine vinegar, oil, dill weed, salt and pepper, mustard, and minced garlic.
Combine cooked macaroni, tomatoes, zucchini, and olives. Pour dressing over salad mixture. Toss well to combine ingredients. Chill at least one hour to blend flavors.

Jamaican pumpkin soup

Serves: 8

Preparation time: 15 minutes

Cooking time:30 minutes

Ingredients

2 pounds peeled pumpkin (about 6 cups)
6 cups chicken broth
1 cup light coconut milk
4 ounce piece pickled or salt pork
1 large onion, chopped
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 bay leaf large
1 sprig thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon salt
hot chile pepper to taste (Scotch bonnet)

preparation

In large pot, combine all ingredients . Bring to boil; reduce heat, cover and simmer for about 30 minutes or until pumpkin is very soft.
Remove pork, thyme sprig and bay leaf.
In blender, purée soup until smooth. Return to pot and reheat. Add salt and pepper if needed.

Kabocha squash soup

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

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.

Ingredients

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

preparation

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.

Kale fritters

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

Ingredients

5 large leave of kale, cored, washed, 2 cups of chopped kale leaves put through the food processor
1/2 teaspoon sea salt
2 teaspoons grated fresh ginger root
1/2 teaspoon ground cumin

For the fritters:
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder or 1 tablespoon chopped fresh garlic
Ground black pepper to taste
2 tablespoons water
2 large eggs (separate yolks from whites)
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Oil for frying

preparation

1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
2. Add water, flour, baking powder and egg yolks. MIX WELL.
3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
4. Fold egg whites (beaten) into the kale mixture.
5. In a pan, heat up a thin layer of oil on medium-high.
6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
8. Serve with sour cream, a chutney or another dip of your choice.

Linguine primavera

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1 cup chicken or vegetable broth
12 Sun-dried tomatoes, (not in oil)
1 pound linguine
5 tablespoons olive oil
8 cloves garlic, minced
8 ounces shiitake, stemmed, sliced
1 medium zucchini, chopped
12 Broccoli rabbi florets
1/2 cup chopped fresh basil
to taste salt and pepper
1 cup freshly grated Parmesan cheese

preparation

Heat broth in a small saucepan. Remove from heat. Add tomatoes. Let stand until soft. Drain reserving broth. Slice tomatoes into thin strips.
Heat oil in a heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes strips, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes. Cook linguine in a large pot of boiling salted water until tender but still firm. Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper to taste.
Transfer pasta mixture to bowl; sprinkle with Parmesan cheese.

Maitake and oyster mushroom pasta

Serves: 4

Preparation time:15 minutes

Cooking time:25 minutes

Maitakes Mushrooms - also known as hen of the woods, these mushrooms provide that nutty, umami-rich flavor.
Oyster Mushrooms - mild, delicate mushrooms with a slightly earthy flavor and a meaty texture.

Ingredients

8 oz (225 g) egg noodles fresh pasta
2 tablespoon butter
2 tablespoon olive oil
2 tablespoon fresh thyme chopped
1 cup oyster mushrooms cleaned and chopped
1 cup maitake mushrooms cleaned and chopped
salt pepper to taste
fresh thyme chopped (for garnish)

preparation

Preheat the oven to 425°F (220°C).
Bring a large pot of salted water to a boil.
Cook pasta according to the package directions until al dente.
Drain the pasta, reserving 1 cup of the pasta water, and set both aside.

Heat a large cast iron skillet over medium-high heat. Add the butter and olive oil.
Once the butter has melted, add the oyster and maitake mushrooms to the skillet. Cook the mushrooms in a single layer for about 5-7 minutes until they soften and develop a golden, crispy texture.

For best results, cook half of the mushrooms at a time, then transfer them to a plate before adding the remaining batch.
Reduce the heat to medium and return all the mushrooms to the pan.
Add the chopped fresh thyme leaves and stir.
Season with salt and pepper to taste.

Transfer the cast iron skillet with the mushrooms to the preheated oven.
Bake for 5-7 minutes, or until the mushrooms are crispy and slightly caramelized.
Remove the skillet from the oven.

Place the cooked pasta on plates or bowls.
Top the pasta with the crispy mushrooms from the skillet.
Garnish with additional freshly chopped thyme.

Serve immediately.

Mamie zucchini au gratin

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

Ingredients

2 pounds small zucchini, about 8 small
1 cup of spring water
1 teaspoon chicken base
2 tablespoons semolina or corm meal
1/2 cup milk
1/2 teaspoon nutmeg
salt and pepper to taste
3/4 cup grated Emmenthal cheese

preparation

Preheat oven to 400 degrees.
Peel and slice zucchini. Put in a saucepan together with water and chicken base. Cover and boil until 3/4 of the moisture has evaporated about 20 minutes.
Using a wooden spoon, break zucchini into small pieces. Gradually stir in corn meal then add milk or cream.
Stir over medium heat until mixture is medium thick. Add more cornmeal if necessary. Transfer to a baking dish.
Sprinkle with grated cheese. Bake for 15 to 20 minutes, or is golden brown

Marinated cod fillet with corn pudding

Serves: 4

Preparation time:40 minutes

Cooking time:40 minutes

Ingredients

Serves 4

1-2 1/2 pound cod fillet, with skin
5 teaspoons coarse salt
1 teaspoon freshly ground white pepper
3 tablespoons chives
1/4 cup fresh flat leaf parsley
3 tablespoons fresh cilantro
1/4 cup olive oil, plus more for sautéing
2 teaspoons unsalted butter, cut into bits

Corn pudding (recipe follows)
Red Pepper Coulis (recipe follows)

CORN PUDDING
serves 4
4 cups frozen corn
1/2 cup low sodium chicken stock
coarse salt
freshly ground black pepper
1 tablespoon cornmeal, toasted
4 tablespoons unsalted butter

Red 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

preparation

Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.

CORN PUDDING
serves 4
Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.

RED PEPPER COULIS:

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.

SOURCE
Martha Stewart Living Television

Mushroom bourguignon with polenta

Serves: 4

Preparation time:20 minutes

Cooking time:1 hour

Meaty mushrooms simmered with wine and carrots make for a rich Bourguignon-style stew. Use vegetable broth for a vegetarian dish or beef broth.
You may also serve the Mushroom Bourguignon with noodles or mashed potatoes

Ingredients

4 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, such as portobello, shiitake or oyster, cut into 1-inch chunks
2 cups peeled pearl onions
salt and freshly ground black pepper
1 medium onion peeled and diced
2 carrots, thinly sliced
3 garlic cloves, minced
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 cup dry red wine (Pinot noir, or Beaujolais)
1 ½ cups beef, mushroom or vegetable broth
1 tablespoon soy sauce
2 teaspoon fresh thyme leaves, chopped
1 bay leaf
Polenta for serving
Chopped parsley, for serving

preparation

Heat 2 tablespoons butter or oil to a large Dutch oven or pot. Cook the mushrooms until they are brown. You might have to do this in batches. Use a slotted spoon to transfer mushrooms to a large bowl and sprinkle with salt and pepper.
Add another 2 tablespoons butter and brown the onions, seasoning them as you go. Transfer to bowl with mushrooms.
Reduce heat to medium-low. Add another tablespoon butter or oil to pan. Add sliced carrots and minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and flour and then add wine, broth, soy sauce, thyme and bay leaf, scraping up the brown bits at bottom of pot.
Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 20 to 30 minutes. Taste and add season if needed. Discard the bay leaf.
Serve mushroom Bourguignon over polenta, topped with parsley.

Mussels and spaghetti

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

3 pounds fresh mussels
1 bay leaf
6 peppercorns
2 whole cloves
1/4 cup dry white wine
3 quarts water
1/2 teaspoon salt
1 pound spaghetti
4 tablespoons olive oil
1 tablespoon garlic, minced
1 cup stewed tomatoes
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper

preparation

Scrub mussels under cold water. Remove beards and drain. In a large saucepan or kettle add mussels, bay leaf, peppercorns, cloves, and wine. Cover and bring to a boil. Cook over high heat until mussels open, 4 to 6 minutes. Strain mussels. Remove from shells. Save broth.
Cook spaghetti in boiling water for 6 minutes. Drain. Heat oil in a large skillet. Add garlic and cook briefly, stirring, but do not brown.
Add tomatoes, broth and spaghetti. Cook, stirring often until spaghetti are done. Add mussels. Stir and heat for a moment. Add basil and season with salt and pepper to taste. Toss and serve hot.

Orecchiette with shiitake mushroom sauce

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Little ears. That’s the literal translation of orecchiette. Orecchiette pasta was invented as a way to use every last bit of pasta dough.

Finely grated dried shiitake adds a big umami boost to this simple pasta.

Ingredients

4 tbsp extra virgin olive oil
4 shallots, finely minced
4 cloves garlic, minced
salt and pepper, to season
150ml cream
400g dried orecchiette pasta
150g shiitake mushrooms
2 tbsp finely chopped chives
1/4 cup grated parmesan cheese
Dried shiitake mushrooms

preparation

1. Heat the olive oil in a large frying pan over a medium heat and cook the shallots and garlic until fragrant. Add the mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
2. Add the cream and simmer for 5 minutes.
3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
4. Divide the pasta among warm serving plates and, using a rasp grater, scatter the dried shiitake mushrooms on top. Finish with the chives and parmesan cheese and serve.

Orzo pilaf with green onions

Serves: 6

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients

3 1/4 cups low salt chicken broth
1 pound orzo
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

preparation

Bring broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper.
Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer to large bowl and serve.

Pasta fagioli

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours 30 minutes

To expedite the recipe use cooked Italian white beans.

Ingredients

2 cups dried white bean
1 medium diced onion
1 large carrot, diced
2 celery ribs
1 tablespoon olive oil
3 quarts chicken stock
3/4 pound small orecchiette or small macaroni
Italian parsley,chopped

optional condiments:
2 cups stemmed arugala
4 plum tomatoes
2 teaspoons extra virgin olive oil
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt
French baguette, sliced
1 tablespoon olive oil
2 tablespoons grated Parmesan

preparation

Soak beans overnight.
In a saucepan sauté diced onion, carrot, and diced celery ribs in 1 tablespoon olive oil until soft.
Add beans, chicken stock, and 3 quarts water. Simmer until beans are soft. 1-1/2 hours to 2 hours.
Season with salt and pepper. Add small orecchiette or small macaroni. Cook until al dente.
Before serving, add chopped Italian parsley.
Condiments :
Cut stemmed arugala into 1/4 inch wide strips, set aside in a bowl. Peel, seed, and dice plum tomatoes, set aside in a bowl.
Also pass extra virgin olive oil, red wine vinegar, and kosher salt with soup, and serve condiments with thin sliced of French baguette, brushed with olive oil and toasted, and freshly grated Parmesan cheese.

Pear hazelnut gnocchi with greens

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

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

Ingredients

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

preparation

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

Pingree pasta

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

12 ounces fresh fettuccini
1 chicken cube
1/4 cup extra virgin olive oil
1 pound boned and skinned chicken scallopine
to taste salt and pepper
1/2 pound chanterelle mushrooms, cleaned and sliced
1/2 pound asparagus tips, cooked
2 artichoke bottoms, sliced
1 cup marinara sauce
1/2 cup pesto
1/2 cup fresh Parmesan cheese

preparation

In large pot of boiling salted water add chicken cube . Stir to dissolve . Cook pasta in water until tender but still firm to bite. Drain pasta, rinse in cold water and drain thoroughly.
Place in a large bowl. Cut the chicken into small strips. Heat oil in a sauté pan over high heat.
Quickly stir fry chicken strips. Season with salt and pepper. Transfer chicken to an oven proof casserole dish.
Add mushrooms and cook over high heat for 5 minutes. Combine chanterelle mushrooms with chicken. Steam to heat asparagus tips and artichokes.
Heat marinara sauce in a medium saucepan. Heat chicken and mushrooms until chicken is fully cooked.
To serve:
Heat fettuccini in boiling water. Drain well. Transfer to a large serving platter. Spoon marinara sauce over pasta. Garnish pasta with chicken, mushrooms, vegetables, and spoon pesto in center of pasta. Serve at once, with fresh parmesan cheese.

Pork and winter squash stew

Serves: 4

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

Ingredients

1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch pieces
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3/4 cups low-sodium nonfat chicken broth
2 large onions, coarsely chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1/4 teaspoon crushed red pepper
2 bay leaves
2/3 cup dry white wine
1-28-ounce can crushed tomatoes
1 medium butternut squash, peeled and cut into 1-inch chunks (3 cups)
1/2 cup coarsely chopped cilantro
Couscous for serving

preparation

Preheat oven to 350 degrees.
Season the pork with salt and pepper. In a large oven proof casserole, heat 1/2 tablespoon of the olive oil. Add half of the pork and cook over moderately high heat, stirring occasionally, until browned on all sides, about 5 minutes.
Transfer the pork to a plate. Repeat with another 1/2 tablespoon of olive oil and the remaining pork. Meanwhile, in a small saucepan, boil the chicken broth until reduced to 1 cup, about 10 minutes. Add the remaining 1 tablespoon of oil to the casserole. Add the onions and cook, stirring until softened. Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute. Add the wine and boil until reduced by half. Stir in the tomatoes, chicken broth and the pork.
Bring to a simmer, cover, then transfer to the oven and bake for 1 hour. Return the casserole to the top of the stove and add the butternut squash to the stew; cook over moderate heat until the squash is tender, about 20 minutes. Discard the bay leaves from the stew. Stir in half of the cilantro and sprinkle the rest on top. Spoon the stew on plates and serve with couscous.

Pork tenderloin with balsamic-cranberry sauce

Serves: 4

Preparation time: 20 minutes

Cooking time:35 minutes

Ingredients

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

preparation

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.

Provençale fish soup

Serves: 6

Preparation time:30 minutes

Cooking time:20 minutes

Other white firm fish may be used for this recipe.

Ingredients

1 pound grouper, cod, or halibut fillet
2 teaspoons saffron
2 tablespoons olive oil
1/2 teaspoon Aromat seasoning
2 medium chopped shallots
1 small diced white leek
1 large minced garlic clove
1 14 ounce can tomatoes
1/2 cup dry white wine
1 1/2 quarts fish stock
1/2 teaspoon seafood seasoning
4 ounces roux
1 teaspoon salt
1/4 teaspoon Tabasco sauce
croutons

preparation

Cut the grouper or halibut fillet into small cubes. Season with1/2 of the saffron, 1/2 of the olive oil, and Aromat seasoning.
Pour the remaining olive oil in a heavy bottom soup pot. Add shallots, leek, and garlic and sauté over low heat. Stir in the remaining saffron and the chopped tomatoes. Add the wine, fish stock, and sea food seasoning.
Whisk in the roux to slightly thicken the soup. Allow to simmer for 20 minutes. Season with salt, pepper and Tabasco sauce.
A few minutes before serving, add diced grouper. Simmer the soup for 5 minutes. Serve in soup plates or cups with croutons.

Quinoa vegetarian soup

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

Ingredients

1 tbsp olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 tsp sea salt
1 tsp fresh cracked pepper
2 cloves garlic, minced
2 tbsp red wine vinegar
1qt vegetable broth
3 leaves bay leaf
2 cups chopped butternut squash
2 cups diced canned tomatoes
1/2 cup quinoa
1 tbsp chopped fresh rosemary
1 tbsp thyme
1 can chickpeas (garbanzo beans), rinsed and drained
2 cups chopped kale, ribs and stems removed

preparation

In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.

Red pepper mousse

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

3 sweet red peppers
4 ounces creme fraiche or mascarpone cheese
to taste salt and pepper
4 eggs
1 egg yolk
6 small slices smoked salmon
anchovy cream (recipe below)

Anchovy cream:
2 teaspoons whipping cream
1 ounce anchovy, rinsed
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 shallot, sliced
to taste salt and pepper
Puree cream and anchovies in a blender until cream thickens. Transfer to a bowl. Add all ingredients.

preparation

Wash peppers. Cut in halves. Remove seeds. Place in a pan. Broil until peppers are browned. Cover with foil until cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor. Add the eggs, salt and pepper. Process until smooth.
Butter six 4-ounce timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch. Let stand for 5 minutes.
Place sliced salmon in the center of 6 round plates.
Invert mousse over salmon. Serve with a dab of anchovy cream.

Refrigerator blueberry muffins

Serves: 8

Preparation time: 15 minutes

Cooking time:25 minutes

Ingredients

1-1/2 cups fresh blueberries
2 cups sifted flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

preparation

Night before:
Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed until light and fluffy, scraping the sides occasionally. Beat for 4 minutes. On low speed beat in flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Beat until smooth. Gently fold in blueberries just to combine. Fill each muffin cup 2/3 full.
Refrigerate overnight.
Next day:
Bake in a preheated oven at 350 degrees for 25 minutes. Remove to wire rack. Let cool or serve warm.

Silver dollar pear pancakes

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

4 Bosc or Bartlett pears
3 tablespoons pure maple syrup, plus more for drizzling
3/4 teaspoon ground cinnamon
1/2 teaspoon unsalted butter
1 recipe buttermilk pancakes batter
sour cream for garnish.

preparation

Core pears with an apple corer.
Starting at the bottom, slice pears crosswise into 1/8 inch thick rings, and toss in a small bowl with maple syrup and cinnamon.
Heat an electric griddle to 375 degrees or a heavy skillet until very hot.
Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Cook for a minute. Ladle about 1/4 cup of the batter into center of each pear ring.
Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute.
Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.

Smoky halibut chowder with charred corn

Serves: 5

Preparation time:15 minutes

Cooking time:30 minutes

If halibut isn’t available (or too pricey), choose another white-flesh fish such as cod or haddock. Clam juice can be found alongside canned fish in the grocery store.

Ingredients

2 cobs corn, shucked
3 tbsp (45 mL) unsalted butter
1 tbsp (15 mL) olive oil
1 small onion, finely diced
2 stalks celery, finely diced
1 large Yukon gold potato, peeled,
cut into 1/4-inch (5-mm) dice
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 cup (60 mL) all-purpose flour
1 cup (250 mL) dry white wine
3 cups (750 mL) vegetable broth
1/2 cup (125 mL) bottled clam juice
3/4 lb (340 g) halibut, cut into
large bite-size chunks
1/4 lb (115 g) smoked trout, flaked
into bite-size pieces
1/2 cup (125 mL) heavy cream (35%)
1/4 cup (60 mL) chopped dill

preparation

1. Preheat grill to high. Clean and oil grate.
2. Grill corn, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to a plate. When cool enough to handle, slice kernels off cob and set aside.
3. Melt butter and oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add celery,
potatoes, garlic, corn and salt. Cook, stirring, until garlic is fragrant, about 2 minutes. Sprinkle in flour and cook, 1 minute. Add wine and cook, stirring, until almost all liquid has been absorbed. Pour in vegetable broth and clam juice. Bring to a boil then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until potatoes are tender and chowder thickens slightly, 10 to 12 minutes.
4. Stir in halibut pieces and cook until halibut is barely cooked, 2 to 3 minutes. Gently stir in flaked smoked trout and cream, cook until warmed through, 3 minutes. Remove from heat. Serve sprinkled with dill and crackers on side.

Spaghetti squash pesto with tomatoes

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Squash can be prepared in advance.

Ingredients

1 small spaghetti squash
20 large basil leaves
2 cloves of garlic
1/4 cup olive oil
4 tbsp Parmigiano-Reggiano
salt and fresh pepper
8 cherry tomatoes, diced

preparation

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.

In an electric blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.

Combine pesto with 4 cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper. Serve.

Stuffed eggplant rolls

Serves: 8

Preparation time:30 minutes

Cooking time:50 minutes

Serve with your favorite tomato sauce, cream sauce, or other topping sauce.

Ingredients

1 tablespoon soft butter
1 large eggplant, ends trimmed
2 teaspoons sea salt
1 cup all-purpose flour
3 eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

preparation

Preheat oven to 400 degrees F (200 degrees C). Brush a 9x13-inch baking dish with butter.

Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.

Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.

Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.

Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.

Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Serve with tomato sauce, cream sauce, or other topping sauce.

Texas chili and corn bread pudding

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

2 pounds ground beef
2 pounds ground pork
2 cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 tablespoon minced garlic
1 tablespoon chili powder
2 bay leaves
2 teaspoon cumin
3 cups chopped tomatoes
1/2 cup tomato paste
1 cup beef broth
1/2 teaspoon red pepper flakes, or chopped ortega chiles
2 cups drained kidney beans

Corn bread pudding (optional) see recipe below

preparation

In a thick bottom skillet, brown ground beef and pork in olive oil. Add chopped onions, peppers, celery, and garlic.
Cook to soften vegetables.
Mix in chili powder, bay leaf, ground cumin, chopped tomatoes, tomato paste paste, beef broth, red pepper flakes, or chopped Ortega chilies, and drained red kidney beans.
Simmer 30 to 40 minutes.
Serve with shredded cheddar cheese, sour cream, and or lime wedges.
Or place in casserole dish and cover with Corn bread pudding, and bake.

Tomato pie with polenta crust

Serves: 4

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

For filling:
olive oil
3 tomatoes
1 small zucchini
1 red onion, thickly sliced
1/4 teaspoon each salt and pepper

For crust:
olive oil
1/2 cup cornmeal
3/4 cup water
1/2 cup milk
1 egg white
1/2 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped fresh parsley
1/4 teaspoon chopped fresh thyme
1/4 cup Emmenthal cheese

preparation

Preheat broiler to high. Line a baking sheet with foil; brush with oil. Cut tomatoes into 1/2-inch slices; scoop out and discard seeds and juice. Cut zucchini into 1/4-inch diagonal slices.
Arrange tomatoes, zucchini and onion in single layer on baking sheet; brush vegetables with oil and sprinkle with salt and pepper. Broil until surface of tomatoes appears dry and zucchini and onions are browned. Set aside.
Lightly oil a 9-in pie plate or cake pan; sprinkle base and sides with a little cornmeal, tilting pan to coat entire surface evenly.
Tap pan to remove excess; set aside. In medium saucepan combine 1/2 cup cornmeal and the water; bring to boil over medium-high heat.
Reduce heat to low; cook, stirring constantly, 3 minutes or until mixture thickens and pulls away from sides of pan.
Whisk in milk until mixture is smooth. Set aside 5 minutes to cool slightly. Whisk in egg white; stir in Parmesan cheese.
In small bowl, combine flour, baking powder and salt; stir into cornmeal mixture until well combined.
Spread cornmeal mixture over base and up sides of prepared pan to form 1/2-in thick layer. Sprinkle with half of parsley and thyme. Using a slotted metal spatula, lift vegetables from baking sheet, draining off juices.
Cover cornmeal mixture with half of tomatoes, half of onion, the remaining thyme and all but 1 tablespoon of the parsley.
Arrange remaining tomatoes, the zucchini and onion decoratively on top. Bake in a 375 degree oven for 35 minutes or until crust is puffed and golden. Sprinkle evenly Emmenthal and reserved parsley. Let stand 15 minutes before cutting into wedges.

Turkey fajitas

Serves: 4

Preparation time:30 minutes

Cooking time:15 minutes

This meal is quick and easy.Serve with salsa and light sour cream on the side.

Ingredients

1 pound boneless turkey breast tenderloins, cut into thin strips
1 tablespoon canola oil
1 each medium green, sweet red and yellow peppers, cut into 1/4-inch strips
1 medium onion, thinly sliced and separated into rings
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
1/4 cup lime juice
8 flour tortillas (6 inches), warmed

preparation

In a large nonstick skillet, saute turkey in oil for 2 minutes.
Add the peppers, onion, garlic, salt, cumin, pepper and cayenne. Cook and stir for 5 minutes or until turkey is no longer pink and peppers are crisp-tender.
Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.

Vegan turkey

Serves: 6

Preparation time:15 Minutes

Cooking time:1 hour

Ingredients

18 fl oz (equivalent of 2 cups) can chickpeas, rinsed and drained
¾ cup water
2 tablespoons sesame oil, toasted or regular
2 tablespoons Tamari or soy sauce
1 tablespoon Better Than Bouillon Vegetarian
3 tablespoons nutritional yeast
½ teaspoon poultry seasoning
1 teaspoon granulated onion
½ teaspoon granulated garlic
¼ teaspoon pepper
½ teaspoon fresh rosemary, finely chopped (optional)
¼ teaspoon dried thyme (optional)
1½ cups Vital Wheat Gluten

For Steaming:
3 cups vegetable stock ( for steaming roast)

Basting/Oven:
2 tablespoons melted vegan butter + 1 tablespoon Tamari, + ¼ teaspoon poultry seasoning
¾ cup vegetable broth

preparation

Start by adding all the ingredients (except vital wheat gluten) to a food processor:
chickpeas,
water,
bouillon,
Braggs,
seasonings,
sesame oil
and nutritional yeast.

Process until smooth.
Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until combined (it won't stick to your hands) Then kneed the dough 10-15 times. Shape into a log.

Using a medium pot with a steamer insert. Place the turkey roll into the steamer part and fill the base of the pot with the veggie stock.
Cover with the lid and bring to a boil on high heat. Reduce to a good simmer and cook for 1 hour.

Baste the roast after 30 minutes with a ⅓ cup of the hot stock and add a little more veggie stock if necessary to the bottom of pot.

Once done remove the turkey loaf and cool on cutting board for at least 10 minutes. Slice thinly and serve.
Or cool completely, refrigerate and slice as deli meat. Enjoy!

Preheat oven 375° Add whole steamed turkey to a small casserole dish not much bigger than roast. Pour in the veggie broth. Brush on all melted butter mixture. Bake uncovered 35 minutes, basting half way through, add extra broth if needed.

Watercress endive salad with roasted pears and roquefort

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

For dressing:
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and freshly ground pepper to taste
For salad:

4 large bartlett pears
1/4 cup Port wine
2 tablespoons olive oil
3/4 cup coarsely chopped walnuts
2 bunches watercress
6 Belgian endives
8 ounces Roquefort cheese

preparation

Dressing:
Whisk together olive oil, vinegar and mustard in a bowl. Season with salt and pepper.
Preheat oven to 400 degrees F. (200 degrees C).
Peel pears, cut into quarters and core.
Cut into 10 to 12 thick slices each.
Place in a bowl and toss with the Port and olive oil. Arrange on a heavy baking sheet and roast for about 20 minutes or until slices are tender. Let cool. (Pears can be roasted up to a day ahead. Cover and Refrigerate).
Place walnuts on baking sheet. Toast in oven for 5 minutes. Remove stems from watercress. Wash and spin. Remove core from endives and cut into thick slices.
To serve, arrange watercress around edge of a large serving platter with endives in center.
Drizzle with dressing. Top with pear slices and sprinkle with Roquefort and walnuts. Serve immediately.

Wild blueberry preserves

Serves: 16

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

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

preparation

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 game pastrami

Serves: 8

Preparation time:2 hours

Cooking time:2 hours

serve the venison pastrami warm or cold. Slice thinly and make classic pastrami sandwiches with rye bread, sauerkraut, swiss cheese, and mustard.

Ingredients

3 lb. elk round roast or equivalent from any horned or antlered game.
Brine:

1 gallon water
2 tbsp. pink salt or Instacure #1
1 cup kosher salt
3/4 cup brown sugar
3 tbsp. pickling spices

Rub:

2 tbsp. black pepper
1 tbsp. ground coriander
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. paprika
1 tbsp. mustard seed

preparation

Preparation
In a non-reactive pot or crock, add brine ingredients to the water. Gently heat and mix until salt and sugar is completely dissolved. Place in the refrigerator until chilled.
In a non-reactive container, add the meat to the brine, making sure the meat is completely submerged. Cover with lid or tightly seal with plastic wrap.
Brine in the refrigerator for 4-5 days.
Remove meat from the brine, rinse thoroughly, and then allow it to dry for an hour.
Cut a small test piece, fry it and taste. If it’s too salty, soak the meat in cold water for an hour or two, rinse and dry.

Next add the rub to the surface of the meat. You’ll want to generously coat it with the rub mixture.

Place in a smoker preheated to 225 degrees and hot smoke the meat until the internal temperature reaches 145 degrees. You can also do this on a grill over low heat. Smolder wood chips in an aluminum pie tin in order to add smoke.
The final step is steaming the pastrami in a 275 degree oven. Add an inch or two of water or stock to a roasting pan then place the meat on a wire rack above the liquid. Cover tightly with lid or foil to ensure the liquid steams without escaping the roasting pan. Steam the meat in the oven for one to one and half hours.
Remove from oven and allow the pastrami to rest for at least ten minutes before slicing.

Good to know:

You can use roasts from the back legs of elk, deer or antelope, as well as brisket meat from large animals like moose or buffalo. A three-pound hunk of meat is about right.

Food grade sodium nitrite comes in the form of a pink salt, interchangeably referred to as instacure #1, pink curing salt #1, or prague powder #1. It contains about 6% sodium nitrite and 94% table salt. Sodium nitrate, on the other hand, is comprised of 6% sodium nitrite, 4% sodium nitrate, and 90% table salt and is referred to as pink curing salt #2 or prague powder #2.

The difference between these two salts is critical to understand as salt #1 can be used in fast cures and can be cooked and eaten quickly, while salt #2 must be cured long enough for the nitrates to convert into nitrites (nitrates should never be cooked and consumed). The vibrant reds and pinks inherent in cured meats occur when nitrite encounters oxygen and the resulting nitric oxide binds with the iron present in the meat.

A favorite wild game meal is elk pastrami. Serve it on rye bread, topped with Swiss cheese, sauerkraut, and stone-ground mustard and very easy to make. Think of it as your simple corned beef but with added layers of complexity from smoke and spices. Although the process of making pastrami takes several days, the reward is worth the wait.

Use elk round or sirloin roasts for pastrami because of their uniform shape and lack of tough connective tissue. You can also use roasts from the back legs of deer or antelope, as well as brisket meat from large animals like moose or buffalo. A three-pound hunk of meat is about right.

You can use smaller or larger pieces, but you’ll need to adjust the brining period accordingly. You can serve the venison pastrami warm or cold. Slice thinly and make classic pastrami sandwiches with rye bread, sauerkraut, swiss cheese, and mustard. Store the leftovers in a Zip-Loc bag or tightly sealed Tupperware in the refrigerator and pastrami will keep for weeks.

Apple au gratin with apricot

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

2 pounds baking apples
2 tablespoons dark rum
3 tablespoons sugar
1/2 cup apricot preserves
2 teaspoons sugar

preparation

Preheat oven to 350 degrees.
Peel apples. Core, and cut into thin round slices.
Combine rum and sugar. Pour over apples. Let stand a hour.
Spread apricot preserves over bottom of an 8-inch round baking dish.
Arrange apple slices on top. Save juice.
Sprinkle apples with sugar.
Bake until soft and brown. Cool.
Heat liquid, pour over apples. Serve warm.

Apple Beignets bretons

Serves: 4

Preparation time:20 minutes

Cooking time:15 minutes

These little treats are fluffy and airy, super tender and delicious to the very last bite.
The recipe is a specialty from Brittany, France. The Reinette apples variety is used for the recipe

Ingredients

3 apples (Honeycrisp, Stayman, Jonathan, Reinette)
2 tablespoons of rum or Calvados
3 heaped tablespoons of flour
2 tablespoons of fine sugar
3 eggs
1/4 l (1 cup) milk
salted butter

preparation

Peel, core and grate the apples.
Sprinkle them with the rum or Calvados and mix everything well.

In a medium mixing bowl, combine the flour, sugar and beaten eggs. Add the milk and whisk everything together to remove any lumps.
Fold the apples into the batter.
Melt a teaspoon of butter in a small pan (blini pan style). Place 2 tablespoons of the beignet mix in the frying pan, distributing the grated apples over the surface.
When the beignet is set and browned on one side, flip it. Add another teaspoon of butter to the pan and brown the other side.
Repeat the operation with the apple-batter mixture.
Reserve the beignets pancakes in a dish.
Sprinkle with powdered sugar.

Enjoy still warm.

Apple betty

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

6 cups apples, peeled and sliced, (granny smith or McIntosh)
1 cup Graham cracker crumbs
3/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup orange juice
Topping:
1/2 cup Graham cracker crumbs
1/4 cup dark brown sugar
1 teaspoon cinnamon
4 teaspoon melted butter
1 teaspoon vanilla extract

preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine baking apples, Graham cracker crumbs,
dark brown sugar, cinnamon, and orange juice.
Arrange as a mount in a buttered baking dish.
Topping:
Combine Graham cracker crumbs, bread crumbs, dark brown sugar,
melted butter, and vanilla. Spread over apples.
Bake 40 to 50 minutes. Test center for doneness.
Serve with whipped cream or ice cream.

Apple blueberry crisp

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

8

6 cups fresh blueberries
4 cups sliced peeled green apples
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Spoon in an oven proof casserole dish.

Topping:
1/2 cup flour
1 1/4 cups brown sugar
1/2 cup quick oatmeal
1/2 cup melted butter
1/4 teaspoon vanilla

preparation

Preheat oven to 350 degrees.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.

Apple bread pudding with Butterscotch Sauce

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

You can use other bread like Challah bread, panettone, brioche.

Ingredients

4 4x4-inch slices firm white bread, crusts trimmed
2 teaspoons butter
2 medium apples, peeled, cored, cut into 1/2-inch wedges
8 tablespoons sugar
1 tablespoon dried currants or raisins
2 cups milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

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

preparation

Preheat oven to 350 degrees.
Lightly butter 9-inch-square baking dish.
Cut each bread slice into 4 squares with crusts trimmed.
Arrange half of bread squares in single layer in prepared dish.
Melt 2 teaspoons butter in large nonstick skillet over medium heat.
Add apples; sauté 5 minutes.
Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 5 minutes.
Arrange apples atop bread in dish. Sprinkle with currants.
Top with remaining bread slices in single layer.
Bring milk to simmer in small saucepan.
Whisk eggs and remaining 6 tablespoons sugar in medium mixing bowl to blend.
Gradually whisk in hot milk, then vanilla and cinnamon.
Pour over bread and apple mixture.
Place pie dish in roasting pan.
Add enough hot water to roasting pan to come halfway up sides of pie dish.
Bake bread pudding until top is golden and custard is set, about 40 minutes.
Remove from water. Serve warm or at room temperature.

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. Cool to room temperature.

Apple cake with hot butterscotch sauce

Serves: 12

Preparation time: 25 minutes

Cooking time:45 minutes

Ingredients

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

preparation

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 herbert

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

Ingredients

4 large baking apples
2 teaspoons raisins
2 teaspoons soft butter
2 teaspoons sliced almonds
4 teaspoons melted red currant jelly
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup dark rum

preparation

Preheat oven to 350 degrees.
Cut apples in halves horizontally, remove core.
Combine raisins, butter, sliced almonds, and melted red currant jelly.
Spoon in core of apple halves.
Sprinkle a mixture of sugar and cinnamon over apples.
Pour a splash of dark rum over apples.
Bake till tender.

Apple pie cragwood

Serves: 10

Preparation time: 40 minutes

Cooking time:40 minutes

Ingredients

1 9-inch pie crust and more for lattice top
4 cups cooking apples, peeled and sliced
2 teaspoons butter
1/2 teaspoon cinnamon
1/4 cup sugar
4 ounces Calvados or Brandy

for custard:
1/3 cup sugar
2 teaspoons flour
1 teaspoon grated lemon rind
1/2 cup heavy cream
2 eggs
2 teaspoons vanilla extract

3 ounces melted apricot
1 beaten egg

preparation

Preheat oven at 400 degrees.
Line pie crust in a 9 inch pie plate. Peel, core, and cut apples into wedges.
Melt butter in a saute pan. Add apples. Cook for 2 minutes. Mix in the cinnamon, sugar, and Calvados and cook apples until tender. Transfer to a large bowl to cool.
To prepare the custard:
combine the sugar, flour, lemon zest, cream, eggs, and vanilla.
Pour over apples and blend well. Pour mixture in pie crust.
Bake for 15 minutes.
Top with the melted apricot jam.
Decorate top of pie with strips of remaining dough into a lattice work.
Brush with a beaten egg. Bake at 350 F for 15 to 20 minutes, until pie is golden brown.
Allow pie to cool, then serve at room temperature.

Apple strudel

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

6 phyllo sheets
1/2 cup melted butter
3 cups diced apples, peeled and cored
1/2 cup raisins
3 tablespoons dark rum
1/2 cup dry bread crumbs
2 ounces melted butter
2 tablespoons brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon melted butter
confectioners's sugar
vanilla ice cream

preparation

Preheat oven to 400 degrees.
Brush phyllo leaves with melted butted.
Stack together to fit in a baking sheet.
Soak raisins in dark rum.
Brown dry bread crumbs with melted butter.
In a mixing bowl, combine apples, raisins, crumbs, brown sugar,
chopped walnuts, ground cinnamon, and lemon juice.
Mix ingredients well.
Spoon filling on the lower end of phyllo in a heap, lengthwise.
Roll strudel like a jelly roll. Brush top with 1 tablespoon melted butter.
Bake 40 to 45 minutes or until apples are soft.

Apple strudel with cranberry sauce

Serves: 6

Preparation time: 45 minutes

Cooking time:30 minute

Ingredients

For sauce:
2 cups cranberries
1 cup sugar
1 cup water
3 tablespoons kirsch

For strudel:
1/4 cup raisins
1 1/2 tablespoons kirsch
3 medium granny smith apples, peeled, cored, cut 1/3-inch pieces
1/2 cup + 3 tablespoons gingersnap cookie crumbs
1/2 cup sugar
1/2 cup unsalted butter, melted
9 sheets phyllo
powdered sugar

preparation

Sauce:
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook until most berries burst, about 10 minutes.
Cool slightly. Transfer to processor and purée.
Strudel:
Combine raisins and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
Combine apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface.
Sprinkle 1 teaspoon of cookie crumbs over.
Top with second phyllo.
Brush with butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch wide log along 1 long side of phyllo,
leaving 2-inch border at long and short edges.
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
Transfer strudel to baking sheet, seam side down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining butter.
Bake until golden, about 30 minutes more.
Cool on baking sheet. Lightly sift powdered sugar over.
Cut into portions. Arrange on serving plates.
Spoon sauce around strudel.

Blackberry mousse terrine

Serves: 10

Preparation time: 40 minutes

Cooking time:10 minutes

Ingredients

5 ½ cups blackberries or raspberries
2 teaspoons lemon juice
1 1/4 cups sugar
3 eggs
1 egg yolk
1/2 light sour cream
1 1/2 whipping cream

preparation

Reserve 1/2 cup berries for garnish.
In food processor or blender, purée remaining berries. Press through sieve into bowl to remove seeds and make about 2 cups. Stir in lemon juice.
In top of heatproof bowl over simmering water, stir 1 cup of the purée with 1 cup of the sugar. Add eggs and egg yolk; whisk for about 10 minutes or until thick enough to leave trail after whisk is pulled through the bowl. Let cool to room temperature. Fold in sour cream.
Whip cream until firm; fold into purée mixture. Pour into plastic wrap-lined 9x5-inch loaf pan; cover with plastic wrap.
Freeze for at least 8 hours or until solid. In food processor or blender, blend reserved purée and remaining sugar until sugar is dissolved. Uncover terrine and loosen at ends using hot knife; invert onto platter. Remove pan and plastic wrap. Slice using hot dry knife. Pool sauce onto plates; top with terrine. Garnish with reserved berries.

Blueberry cobbler

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

"Cobble up" means to put together in a hurry.

Ingredients

½ cup sugar
1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice

Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)

preparation

Preheat oven to 400 degrees.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.

Blueberry crême brûlée

Serves: 6

Preparation time: 20 minutes

Cooking time:35 minutes

Ingredients

1/3 cup sugar
4 egg yolks
2 eggs
2 tablespoons lemon or orange liqueur
1 teaspoon finely grated lemon rind
1 cup whole milk
1 cup whipping cream
1 cup fresh blueberries

Topping:
1/3 cup packed brown sugar, sifted

preparation

Preheat oven to 350 degrees
Whisk together sugar, egg yolks, eggs, liqueur and grated lemon rind;
whisk in milk and cream. Strain into pitcher.
Pour into six 1-cup ramekins or custard cups. Sprinkle with blueberries.
Place in large shallow roasting pan; pour in enough hot water to come halfway up sides of ramekins.
Bake in centre of oven for about 35 minutes or until edges are set but centres still slightly jiggly. Let cool.
(Make ahead: Cover and refrigerate for up to 1 day).
Topping: Just before serving, sprinkle sifted brown sugar over crèmes.
Place on baking sheets; broil just until sugar melts and turns caramel color.
(Or caramelize sugar with blowtorch).

Blueberry crisp

Serves: 10

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

9 cups fresh blueberries
3/4 cup sugar
3 tablespoons flour
1 teaspoon lemon juice

For topping:
1 cup flour
1 cup quick oatmeal
½ cup brown sugar
½ cup melted butter
¼ teaspoon vanilla

preparation

Preheat oven to 350 degrees.
Combine the sugar, flour and lemon juice in a mixing bowl.
Blend in the fruit. Spoon in an oven proof casserole dish.
Mix the topping ingredients by hand in a mixing bowl.
Sprinkle over fruit.
Bake 25 to 30 minutes or until topping is golden brown.
Serve warm with cream or ice cream.

Blueberry gingerbread

Serves: 10

Preparation time: 20 minutes

Cooking time:35 minutes

Ingredients

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

preparation

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.

Caramelized figs with fudge sauce

Serves: 6

Preparation time:10 minutes

Cooking time:12 minutes

Ingredients

1 ½ Tbsp unsalted butter,
½ cup sugar
¼ tsp coarse salt
12 fesh figs, halved lengthwise)
Fudge sauce (recipe below)
Vanilla ice cream

preparation

In a medium shallow bowl, stir together sugar and salt. Press the cut side of each fig into the sugar mixture to coat.
Heat a large skillet over medium heat and add butter to melt. Add sugar-covered figs, cut side down, and cook until sugar and juices caramelize, about 3-4 minutes. As figs caramelize, turn them over.
Remove from heat and add lemon juice, gently swirling to combine.
Transfer to a serving dish. Serve with the fudge sauce and vanilla ice cream.

For the fudge sauce:

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
Preparation:
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.

Caramelized pear-cranberry strudel

Serves: 8

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

1/2 cup fresh cranberries
1/2 cup dried cranberries
1 tablespoon cornstarch
3 large ripe pears
1/2 cup butter
1 cup white sugar
1 teaspoon finely grated orange peel
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 sheets phyllo pastry
icing sugar

preparation

Toss fresh cranberries with cornstarch. Reserve.
Peel pears; core and chop into bite-size pieces.
Melt two tablespoons of the butter in a heavy skillet over high heat. Add pears and toss to coat in butter. Sprinkle with sugar and add fresh cranberries. Cook, tossing, until pears are golden and cranberries are beginning to split.
Stir in dried cranberries, orange peel, ginger and cinnamon. Cool to room temperature.
Melt remaining butter. Spread a sheet of phyllo on counter and brush evenly with butter. Add remaining layers, brushing liberally with butter between each layer. Leaving a 1-inch border along one of the short sides of the pastry and at top and bottom, spoon the pear mixture in a band down the side of the phyllo.
Fold over the edge and roll to encase fruit. Brush all edges with additional butter and press together to fully encase fruit.
Turn phyllo bundle so that the seam side faces down on a foil-lined, rimmed baking sheet. Brush remaining butter over top.
Preheat oven to 400 degrees. Slice three vent holes in strudel using a sharp knife. Bake for 20 minutes or until golden .
Cool pan on a rack. Sprinkle with icing sugar. Serve sliced at room temperature or warm.

Chiffon mincemeat pie

Serves: 8

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

1 recipe never fail pie crust, baked

1 cup mincemeat
1 teaspoon lemon juice
1/2 cup brandy
1 envelop unflavored gelatin
3 egg yolks
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon grated lemon rind
2/3 cup milk
3 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup heavy cream
1/4 cup chopped candied cherries

preparation

In a medium saucepan, combine mincemeat, lemon juice, Brandy and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin.
In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.
Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.
Whip cream until firm.
Fold into egg white mixture together with candied cherries. Top pie with cream mixture.
Brown in 450 F. oven.

Chocolate cranberry mousse pie

Serves: 8

Preparation time: 40 minutes

Cooking time:15 minutes

Ingredients

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

preparation

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 hazelnut cheesecake

Serves: 8

Preparation time:15 minutes

Ingredients

4 oz (200g) honey nut cornflakes
14 oz (400g) jars chocolate hazelnut spread
7 oz (200g)cream cheese,softened
1 tbsp roasted and chopped Hazelnut

preparation

Put the cornflakes and half a of the chocolate hazelnut spread in a bowl and beat to combine. Press the mix into the base of a 4-inch (10 cm) springform tin.

In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

Cider apples

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

3 tablespoons butter
2 large golden delicious apples, peeled, cored and sliced
2 Cortland apples, peeled, cored, sliced
3 tablespoons sugar
1/2 cup apple cider
1/8 teaspoon cinnamon

preparation

Melt butter in heavy skillet. add apple slices. sprinkle with sugar. Stir.
Cover and cook over medium heat, stirring from time to time, for 4 to 5 minutes.
Stir in apple cider and cinnamon.
Cover and cook, stirring occasionally, until apples are tender.
Remove cover and boil until syrup begins to thicken.
To serve:
Spoon warm apples into compote dishes.
Top each serving with a small scoop of frozen yogurt.
Delicious served over Brown sugar Pound cake.

Cinnamon soufflé

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

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

preparation

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.

Country apple cake

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
3 teaspoons milk
1/2 cup flour
1/4 cup cornstarch
3 eggs
1 teaspoon baking powder
1 teaspoon dark rum
1 pinch salt
3 large baking apples

preparation

Preheat oven to 350 degrees.
Cream in an electric mixer soft butter, sugar, and vanilla.
Mix in milk, flour, cornstarch. Beat in eggs one by one.
Stir in baking powder, rum, and salt.
Spoon in an 8-inch buttered round mold. Peel and slice 3 apples.
Stick slices in batter.
Bake 35 to 40 minutes.

Country apple pie

Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

1 9-inch pie crust, fully cooked
1 pound apples
1/2 cup sugar
1 teaspoon flour
1/4 cup molasses
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Topping:
1/2 cup graham cracker crumbs
4 teaspoons melted butter
2 teaspoons brown sugar

preparation

Preheat oven to 375 degrees Peel and core apples.
Cut into wedges. Stew in 1/4 cup water.
In a large bowl, combine sugar, flour, molasses, cinnamon,
nutmeg and salt. Add apples.
Spoon in pie shell.
Combine the topping ingredients in a bowl.
Sprinkle evenly over the pie.
Bake for 40-45 minutes.

Cranberry apple cobbler

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour

Ingredients

1 (12-ounce) package cranberries
1 1/2 cups apple juice
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
10 cups sliced peeled apples

Topping:
1 1/2 cups flour
1/3 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cubed
2/3 cup milk

preparation

Preheat oven to 400 degrees.
In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat; cook, stirring, until thickened.
Spoon into 13 x 9-inch baking dish. Arrange apples over cranberry mixture, overlapping to fit.
Bake for 15 minutes.
Topping:
Combine flour, all but 1 tablespoon of the sugar, baking powder and salt. Cut in butter until in coarse crumbs. Drizzle with milk, stirring until in pebble-size chunks. Drop by spoonfuls onto apples.
Sprinkle with remaining sugar. Bake for 45 minutes or until golden brown.
Note:
Apples that hold their shape well in this recipe . Golden Delicious, Idared, Mutsu (Crispin)and Northern Spy.

Cranberry pear phyllo tart

Serves: 12

Preparation time: 1 hour 30 minutes

Cooking time:50 minutes

Ingredients

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

preparation

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 strawberry and raspberry crisp

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

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

preparation

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.

Cranberry walnut cake

Serves: 6

Preparation time: 25 minutes

Cooking time:45 minutes

Ingredients

1 1/2 cups fresh or frozen cranberries
1/4 cup brown sugar, chopped
1 teaspoon cornstarch
1/2 cup chopped walnuts
1 egg
1/2 cup white sugar
1/2 cup all-purpose flour
1/3 cup melted butter
Vanilla ice cream

preparation

1. Preheat oven to 325 degrees F (165 degrees C.)
2. Butter a 9 inch cake pan. Combine the cranberries, brown sugar, walnuts and cornstarch in a bowl. Layer the cranberies mixture on the bottom of cake pan.
3. In a large bowl, beat egg. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
4. Bake in the preheated oven for 45 minutes, or until golden brown. Allow the cake to cool at room temperature for 10 minutes then invert on a serving platter.
5. Serve warm with vanilla ice cream.

Dark apple spice cake

Serves: 16

Preparation time: 35 minutes

Cooking time:1 hour 15 minutes

Ingredients

1 large egg plus
2 whites
2 cups sugar
3/4 cup canola oil plus extra for preparing pan
2 cups all purpose white flour
2/3 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground allspice
3 cups fresh apples, peeled
2 teaspoons baking soda
1 cup raisins
1/2 cup chopped pecans
Granulated or confectioners sugar for dusting cake (optional) Caramel Sauce. Recipe follows.

Caramel Sauce

Makes 1 1/2 cups

1 cup sugar
1 tablespoon butter
3/4 cup evaporated skim milk
1 teaspoon molasses
1/2 teaspoon vanilla

preparation

Preheat oven to 350 degrees. Brush oil over the inside of a 10-inch bundt pan. Dust with flour and tap out the excess.
In a mixing bowl, whish together eggs, sugar and oil. In another bowl, stir together flours, cocoa, salt, cinnamon and allspice.
Using a rubber spatula or a wooden spoon, add the dry ingredients to the oil mixture alternately with the grated apples. Dissolve baking soda 1/4 cup hot water and stir into the batter. Stir in the raisins and nuts. The batter will be thick.
Spoon the batter into the prepared pan and bake for about 1 hour 10 minutes, or until the top springs back when touched lightly and a cake tester inserted in the center comes out clean.
Cool on a wire rack for 10 minutes before unmolding from the pan. Let cool. Sprinkle with sugar or serve with caramel sauce.
Caramel sauce:
In small heavy-bottomed pot, combine sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally. Cook, without stirring, for about 15 minutes, or until the syrup turns amber. (Take care not to burn it.)
Remove from heat and cool 2 minutes. Using a wooden spoon, stir in butter. Gradually stir in milk. Return to the heat and cook, stirring, for about 1 minute, or until caramel has dissolved. Stir in molasses and vanilla.
Serve warm. ( The sauce can be cooled, then stored, covered, in the refrigerator for up to 5 days. Warm slightly before serving.)

Dutch apple pie

Serves: 8

Preparation time: 1 hour

Cooking time:1 hour

Ingredients

Pie Crust
1¼ cups all-purpose flour, plus more for rolling out the dough
½ teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening or butter , chilled
4 tablespoons cold unsalted butter, cubed
4-5 tablespoons ice water

Apple Filling
5 large Granny Smith apples (about 2½ pounds)
4 large McIntosh apples (about 2 pounds)
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter
½ cup heavy cream

Streusel Topping
1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted

preparation

1. For the pie crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening or butter and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.

Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

2. Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.

3. Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.

4. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.

5. Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cram to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.

6. For the streusel topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.

English apple pudding with rum sauce

Serves: 6

Preparation time: 30 min

Cooking time:35 minutes

Ingredients

3 medium green apples
1/4 cup butter, softened
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon

Rum sauce:
1/4 cup butter, softened
1/2 cup sugar
1/2 cup cream
1/2 teaspoon vanilla
3 tablespoons dark rum

preparation

Preheat oven at 400 degrees.
Core apples (do not peel). Put through food processor.
Cream butter, sugar and egg. Add apples and mix well. add dry ingredients.
Spoon into buttered glass dish or souffle glass dish and bake for 30 to 35 minutes in a water bath.
Serve with rum sauce.

Rum sauce:
Combine butter, sugar and cream in a saucepan.
Cook over low heat 8 to 12 minutes, then add vanilla and rum.
Cool and serve with cake.

Figs tart

Serves: 8

Preparation time: 25 minutes

Cooking time:25 minutes

Ingredients

1 pound puff pastry dough
2 pounds fresh figs
1 cup sugar
1/4 cup butter
8 4-inch round tart molds
Garnish with whipped cream

preparation

Roll the dough to 1/4-inch thickness.
Cut 8 5-inch pastry circles, and line molds with the circles. Prick dough with a fork and chill for 30 minutes.
Preheat the oven to 425 degrees.
Cut the figs in 3/8 inch slices. Arrange the slices slightly overlapping on the pastry rounds so that they just reach the edge of the pastry.
Sprinkle 2 tablespoons sugar evenly over each tart and dot the top with butter.
Bake until the pastry is thoroughly browned and the surface of the figs is lightly caramelized, 20 25 minutes.
Serve warm with whipped cream.

French apple tart

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

Serves 8

1 recipe never-fail pie crust
1 cup thick apple sauce
5 large baking apples
2 ounces melted butter
1/3 cup sugar
1/2 cup apricot jam
1 tablespoon kirsch or water

preparation

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 shallow flan pan with a removable ring.
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. Peel and core the apples. Slice into very thin slices.
Cover and spread pie crust with apple sauce. Arrange sliced apples over apple sauce.
Brush apples with butter and sprinkle sugar over apples. Bake the tart at the lowest rack for 30 to 40 minutes or until apples are tender and golden brown.
Remove the tart from the pan and transfer to a rack. In a small saucepan, melt apricot jam with Kirsch or water.
Strain apricot over apple. Spread evenly to form a glaze. Serve at room temperature.

Fresh blueberry pie

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

1 (9 inch) unbaked pie shell
1/3 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
4-1/2 cups fresh blueberries
1 tablespoon lemon juice
1/2 cup firmly packed brown sugar
1 cup flour
1/2 cup margarine or butter

preparation

Preheat oven to 425 degrees.
Combine flour, 1/2 cup sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle top with lemon juice.
Combine 1/2 cup brown sugar and flour. Cut in butter until mixture resembles coarse meal. Spread topping over berries.
Bake for 30 minutes at 425 degrees, then cover with foil and continue baking for 20 minutes more.

Jelly-filled pears in puff pastry with caramel sauce

Serves: 4

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

For the sauce:
1 1/3 cups sugar
1/2 cup water
1 cup whipping cream
1 teaspoon Calvados
Pears:
4 small bartlet pears, peeled (About 5 oz each)
4 teaspoons red currant jelly
1 pound puff pastry sheets
1 egg yolk, beaten for glaze
Vanilla ice cream (optional)

preparation

For the sauce:
Stir sugar and water in a saucepan over medium heat until sugar dissolves.
Increase heat and boil until syrup turns deep-amber color. Remove from heat.
Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in calvados. (can be made 1 or 2 days ahead.) Cover and chill.
For pears:
Cut off top of 1½ inches from stem end of the pears and reserve.
Core each pear through top, leaving bottom intact. Spoon 1 teaspoon jelly into hole of each pear. Replace stem end.
Roll out puff pastry about ¼ inch thick. Cut out 4 8-inch rounds and 4 2-inch rounds.
Place pear in center of each 8-inch pastry round. Gather pastry around each pear and pinch pastry to hold in place. Brush pastry with egg glaze.
Make hole in center of each 2-inch pastry round. Fit 1 round over stem of each pear to form top.
Press firmly against pastry bottom to seal.
Brush pastry top with egg glaze. Cut out 4 small leaves from pastry scraps. Brush with egg and place 1 leaf just below stem of each pear.
Refrigerate for 1 hour. Preheat oven to 400 degrees. Butter baking sheet.
Place pears on sheet and bake until pastry is golden brown, about 25 min.
Rewarm caramel sauce, stirring frequently. Spoon sauce over 4 plates.
Place hot pear in center of each plate. Serve with scoops of vanilla ice cream if desired.

Lemon meringue pie tart

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

A towering lemon meringue pie to wow guests at the table.

Ingredients

For the pastry

3 oz (90 g) unsalted butter
2 tbsp (20 g) ground almonds (almond meal)
1/2 cup (50 g) icing (confectioners’) sugar
2 large eggs
5 oz (150 g) plain (all-purpose) flour
1/2 tsp salt

For the lemon custard

1 leaf (sheet) gelatine
3 unwaxed lemons
3 eggs
70 g caster (superfine) sugar
4 oz (120 g) unsalted butter

For the Italian meringue
230 g caster (superfine) sugar
2 tbsp water
1 lemon, juice only
4 egg whites

preparation

First make the pastry. In a bowl, soften the butter with a spatula. In a mixer with a paddle (flat beater) attachment, beat the softened butter, ground almonds (almond meal) and icing (confectioners’) sugar until smooth.

Then add the eggs, one at a time, while beating. Incorporate the flour and salt. Mix the pastry dough until crumbly.

Form the dough into a ball, wrap in clingfilm (plastic wrap) and rest overnight in the refrigerator.

Make the lemon custard. Soften the gelatine in a bowl of cold water for 5 minutes. Zest two of the lemons and squeeze all three. In a bowl, beat the eggs with a fork.

Combine the lemon juice, sugar and butter in a pan and bring to the boil. Gradually add the eggs, incorporating with a whisk. Cook over a low heat until the mixture comes to a gentle boil.

Pour the mixture into a bowl. Squeeze the gelatine and incorporate. Add the lemon zest. Use an immersion blender to mix well. Put into an airtight container and rest overnight in the refrigerator.

Preheat the oven to 175°C/350°F/gas mark 4.

Roll out the pastry dough into a 6-mm/1/4-inch-thick disc. Grease a tart pan with butter and line with the pastry. Bake in the preheated oven for 15 minutes.

Make the Italian meringue. Dissolve the sugar into 2 tablespoons of water and the lemon juice in a pan over a low heat.

Bring to the boil and cook until the mixture reads 120°C/250°F on a cooking thermometer. If you don’t have a cooking thermometer, put a little of the syrup in a spoon and let one drop fall into a glass of cold water. If it forms a small, soft ball, the syrup is ready.

In a grease-free bowl, whisk the egg whites to stiff peaks. Pour the syrup in a thin stream into the meringue while whisking until the mixture cools.

Fill the pastry case (shell) with the lemon custard. Use a plastic spatula to cover the tart with meringue, creating a dome in the centre. Caramelise with a chef's blowtorch.

Chill in the refrigerator for 1 hour before serving.

marionberry pie

Serves: 8

Preparation time:15 minutes

Cooking time:1 hour 25 minutes

Marionberries, a type of blackberry hybrid developed by the USDA Agricultural Research Service and Oregon State University, are glossy, black-purple, conical berries with a somewhat tart flavor (though sweeter than the traditional blackberry). The voluminous annual early summer crop results in abundant marionberry pies, jams, jellies and more sweet-tart concoctions. Once the cooked berries have turned a reddish color, you'll know your pie is done, complete with a sweet crumb topping to balance the berries' tartness.

Ingredients

1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon apple cider vinegar
3 to 4 tablespoons ice water

Filling:
5 1/2 cups marionberries (if marionberries are not available, blackberries can be used)
3/4 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup cornstarch

Topping:
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
Pinch kosher salt
5 tablespoons unsalted butter, cold, cut into small pieces

Vanilla ice cream, for serving

preparation

For the crust:
Put the flour, granulated sugar and salt in the bowl of a food processor. Pulse a couple of times to mix. Add the shortening and pulse to combine. Add the butter and pulse until the mixture is coarse and a few pieces of butter are still visible. Add the apple cider vinegar and 2 tablespoons ice water. Pulse to combine. Add more water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic and refrigerate 1 hour or overnight.
Roll the dough on a lightly floured surface about 11 inches in diameter and 1/8-inch thick, to fit a 9-inch pie plate. Place in the pie pan, trim and decoratively crimp the edges. Refrigerate while preparing the filling.
For the filling:
Preheat the oven to 400 degrees F. In a medium saucepan over medium heat, combine 1 cup marionberries with the granulated sugar, lemon zest and lemon juice. Bring to a simmer and cook until the berries begin to burst and the mixture is saucy, 5 to 10 minutes, depending on the ripeness of the fruit. Allow to cool slightly. Combine the remaining 4 1/2 cups marionberries with the cornstarch in a large bowl. Add the cooled marionberry mixture to the bowl and gently fold them in.
For the topping:
Combine the flour, brown sugar, granulated sugar and salt. Cut in the butter pieces using a pastry blender or your hands to form large crumbs.
Pour the filling into the prepared pie shell. Sprinkle the crumbs over the filling.
Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the filling is thick, dark red and bubbly, 50 minutes to 1 hour. Cool completely before slicing. Serve with a scoop of vanilla ice cream.

Recipe courtesy of Treva Chadwell

Oats and berry crumb dessert

Serves: 6

Preparation time: 15 minutes

Cooking time:35 minutes

Ingredients

2 cups quick cooking oatmeal
1 cup firmly packed brown sugar
1 cup flour
3/4 cup butter, melted

1 tablespoon flour
pinch salt
1/2 cup sugar
3 tablespoons water
2 tablespoons lemon juice
2 cups fresh blueberries

preparation

Preheat oven to 350 degrees.
Mix oatmeal, brown sugar and flour. Add butter and mix well. Spread mixture in 8 inch square pan, leaving 3/4 cup aside for topping.
Combine flour, salt, sugar, water, lemon juice and blueberries in saucepan and simmer for 5 minutes.
Pour over oat mixture and sprinkle with remaining mixture. Bake for 35 minutes.
Can be served with ice cream or whipped topping.

Olive oil pumpkin bread

Serves: 8

Preparation time:15 minutes

Cooking time:50 minutes

Soft, moist and simple to make, this no fuss pumpkin olive oil bread is completely inviting!

Ingredients

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

preparation

• 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

Pear apple crisp

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

Pears and apples team together in the Fall for this easy crisp dessert

Ingredients

6 cups chopped, cored and peeled pears
2 cups shopped, cored and peeled apples
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
Topping:
1 cup quick cooking rolled oats (not instant)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 pinch ground nutmeg
1/3 cup salted butter melted

preparation

Topping: In small bowl, whisk together oats, sugar, flour and nutmeg; drizzle with butter, tossing with fork until crumbly. Sprinkle over pear mixture.

Bake in 350°F (180°C) oven for 45 minutes until the topping is golden brown. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Pear frangipane tart

Serves: 8

Preparation time:1 hour

Cooking time:1 hour 20 minutes

This classic Pear Frangipane Tart is also called Tarte Bourdaloue in French, The name Bourdaloue is a street in Paris where the tart was created.

Ingredients

Pâte Sucrée (Sweet Shortcrust Pastry)
100 gr Unsalted Butter - soft
50 gr Icing Sugar, sifted
1 Egg large, at room temperature
50 gr Almond Meal
200 gr Plain / All-Purpose Flour
1 pinch salt

For thePoached Pears:
3 Pears – firm (Bartlett Pears, Anjou Pears, or Bosc Pears)

1,5 litre water - or enough to cover the pears
50 gr sugar
20 ml lemon juice
1 1/2 teaspoon vanilla extract

For the Almond Cream Filling:

100 gr unsalted butter - softened
100 gr super fine sugar
2 eggs - about 100gr, at room temperature
100 gr almond meal
sliced almonds (optional) - to taste
Simple Syrup Glaze (optional)
45 ml pear cooking liquid
45 gr Sugar
1 teaspoon Vanilla extract - optional

preparation

Pâte Sucrée (Sweet Shortcrust Pastry)
• In the bowl of your stand mixer fitted with the paddle attachment, cream together the soft Butter and sifted Icing Sugar for a couple of minutes or until smooth.
• Mix in the Egg and Almond Meal, then add the Flour and Salt. Mix on low until the dough is well mixed and smooth.
• Place the flat pastry in the fridge for at least 1 hour.
• Take the pastry out of the fridge and leave to come back to room temperature for about 5 minutes.
• Transfer it inside over a Tart Pan (I used a 24 cm / 9,5 to 10-inch diameter Tart Pan with Removable Bottom). Gently press the pastry down into the corner of the pan to create a 90 degree angle.

Poached Pears
• Peel the Pears, slice them in half and core them.
• In a large saucepan, mix together the water, lemon Juice the sugar and vanilla. Simmer over medium to dissolve the sugar. Add the pear halves. Cook on low for 10 to 15 minutes or until the pears are slightly soft.
• Using a slotted spoon, carefully transfer them over a wire rack covered with paper towel to cool down and drain slightly. Save 1 cup of the cooking liquid for the glaze below. Cut each pear halves into thin slices of about half a centimetre (1/5 inch). Set aside.
Almond Cream Filling
• In a mixing bowl, cream together the soft Butter and Sugar with a mixer for about 3 minutes on medium speed or until very soft and creamy.
• Slowly mix in the Egg, then the Almond Meal until a thick paste comes together.
Assembling the Tart
• Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.
• Spread the Almond Cream at the bottom of the par-baked tart crust.
• Place each Poached Pear over the cream using a small offset spatula to lift them up. Lightly press them into the cream. Sprinkle some sliced Almonds between each pear.
• Bake for 40 to 45 minutes or until the almond filling has puffed up and looks golden.
Simple Syrup Glaze (optional)
• In a small saucepan, combine the cooking syrup, sugar and vanilla. Bring to a simmer and reduce to a thick consistency. Brush it over the pears while still warm.

Pear tart tatin

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 cans (1-lb, 14-oz size) pear halves
1 cup sugar
1 teaspoon butter
1 9-inch puff pastry circle
1 cup whipping cream
2 teaspoons confectioners' sugar

preparation

Preheat oven to 450 degrees.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.

Pears vigneronne

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

6 ripe pears
2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam

preparation

Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.

Plum crumb cake

Serves: 12

Preparation time:20 minutes

Cooking time:1 hour

Ingredients

18 large Italian plums
4 ounces butter, unsalted

3/4 cup sugar
1 teaspoon vanilla
1 egg
3 egg yolks
1 1/4 cups all purpose flour
1 teaspoon baking powder

Topping:
1 1/4 cups flour, all purpose
1/2 cup sugar
1/4 teaspoon cinnamon
4 ounces unsalted butter

preparation

Preheat oven at 350 degrees.
Rinse, and pit plums. Cut in halves and set aside.
Butter a 10 inch round cake pan, 2 inch deep with a removable bottom.
In the bowl of an electric mixer, whisk the butter, and sugar until creamy.
Add egg and egg yolks until creamy and light. Beat in vanilla.
Stir flour and baking powder into the batter.
Spread batter in prepared pan.
Arrange plums on batter, cut side up in concentric rows, overlapping slightly, leaving a margin of about an inch around the edge.

Topping:
In a mixing bowl, combine flour, sugar and cinnamon.
Rub mixture to coarse crumbs. Melt butter and stir in.
Scatter crumbs over plums.
Bake for 1 hour or until center is firm.
Cool cake in pan for 15 minutes.

Plum raspberry sorbet

Serves: 8

Preparation time:1 hour

Cooking time:5 minutes

Ingredients

3/4 cup sugar
2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice

preparation

Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.

Poached pears in red wine

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

Ingredients

6 ripe pears
2 cups red wine
1/2 cup sugar
1 lemon
1 stick cinnamon
3 whole cloves
1 teaspoon vanilla extract

preparation

Peel and core the pears. Cut them into quarters.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.

Poached pears with spiced caramel sauce

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

For poached pears:
4 juice oranges
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou pears

For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts

preparation

Poach pears:
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

Pumpkin-orange pie

Serves: 8

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

CRUST:
1 1/3 cups graham crumbs
1/3 cup ground almonds, toasted
2 tablespoons sugar
1/4 teaspoon grated orange peel
1/3 cup butter, melted

Filling:
2 3-1/2-ounces vanilla instant pudding
1 cup evaporated milk
4 ounces cream cheese, softened
14 ounces pumpkin puree
1 tablespoon frozen orange juice concentrate
1/2 teaspoon vanilla
1/4 teaspoon grated orange peel
1/4 teaspoon cinnamon

preparation

Crust:
Preheat oven to 350 degrees. In small bowl, thoroughly combine the crust ingredients. Press mixture over bottom and side of 9-inch pie plate. Bake for 6 to 8 minutes. Cool before filling.
Filling:
In large mixer bowl, combine pudding mix with 1 cup evaporated milk. Beat until well blended, 1-2 minutes.
Beat in cream cheese until smooth. Gradually beat in remaining ingredients.
Pour in crust. Freeze until firm. Allow frozen pie to stand at room temperature 10 to 15 minutes before slicing.
Garnish with whipped if desired.

Raspberry-blueberry cake

Serves: 10

Preparation time: 30 minutes

Cooking time:1 hour

Ingredients

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

preparation

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.

Roasted pears and figs compote

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

4 firm-ripe Bartlett pears
1/2 cup sugar
1/2 cup apple juice
1 tablespoon unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 dried figs, quartered lengthwise
8 ounces plain low-fat yogurt
1 teaspoon vanilla
1 1/2 tablespoons superfine sugar

preparation

Preheat oven to 425 degrees.
Halve the pears lengthwise and core them, then cut each half lengthwise into 3 wedges.
In a large nonstick ovenproof skillet, cook the sugar, apple juice and butter over moderate heat until the butter melts.
Stir in the cinnamon and allspice. Stir in the pears and figs and cook for 5 minutes.
Transfer the pears to the oven and roast for 25 minutes, or until tender.
Whisk the yogurt with the vanilla and superfine sugar. Spoon the compote on plates.
Serve warm or at room temperature with the yogurt sauce.

Tarte tatin

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

History of the recipe.

The legendary caramelized apple pie is baked upside-down.
Originally from Sologne, France, in the 19th century, the Tarte Tatin owes its name to two sisters: Caroline and Stéphanie Tatin. According to the versions, the legend tells that the recipe would be the result of a clumsiness (the pie would have been reversed and cooked upside down), of an oversight (the apples would have cooked too long) or would be simply the reproduction of an old solognote specialty. Anyway, victim of its success, the tart became a welcome in Paris in 1926. Served for the first time at Maxim's restaurant, the dessert has since become a classic French dessert!

Ingredients

The apples:
Use Royal Gala, Pink Lady, Grannty Smith or King of the Pippins, the same as Reine des Reinette, Golden Winter Pearmain, Golden Pearmain, or Clarkes Pearmain, a popular 19th century apple, very widely grown in Europe at the time, and versatile for culinary and dessert uses.

Ingredients for 8 people:
8 to 10 apples
150 g (5oz) of unsalted butter
150 g (5oz) superfine (caster) sugar
200 g (7oz) of pie crust dough or puff pastry
cinnamon powder (optional)
Accompaniment:
whipped cream or vanilla ice cream (optional)
Equipment used : A Ø 28 cm (11-inch) Tatin pie mold or a deep copper or stainless flan dish, Spatula, rolling pin, White round serving dish Ø 33 cm(13-inch)

preparation

To make this pie tatin recipe, start by preparing all the ingredients.
Peel the apples. cut them in quarters and remove the cores and seeds with the tip of a paring knife.
In a tart tatin mold, put the butter to melt over medium heat. Add the sugar. Mix gently with a spatula until both ingredients are well mixed.
Make a brown caramel. Let the caramel color to a light golden brown. Remove from fire. (Be careful not to let it darken too much, it will give a bitter taste to your pie.)
Arrange the half apples very tightly in the warm caramel. Keep them upright. Pack them well.
Add cinnamon (optional).
Cook for ten minutes over medium-high heat. Thus, the apples will begin to cook and they will be well mixed with caramel.
Sprinkle flour over your work surface. Roll dough with a rolling pin 3 or 4 mm (1/4-inch) thick into a disc slightly larger than the diameter of the dish.
To make sure of the size of the dough disc, I use here a pie circle that is slightly larger (2 to 3 cm) (¾ to 1-inch) than the tarte tatin mold, and I cut the dough all around.
Lift the dough circle and gently place it on the still hot apples.Tuck the dough edges protruding into the mold. Do not hesitate to push them with your fingers.
With the tip of a paring knife, make a small chimney so that water vapor can escape during cooking.
Bake in a hot oven (180-200 ° C) (350–375 F) for 20 to 25 minutes until apples are completely cooked and the crust is golden brown. This cooking time may vary from oven to oven. The dough is cooked when the caramel starts to rise on the sides. When finished, remove the pan from the oven.
Cover with a serving dish with a light border to collect the juice.
At the same time, catch both dishes with two dry cloths and turn the set in a fast but controlled movement.
Beware of splashing!
Lift the baking dish still hot and you can finally discover this delicious apple tatin tart. Preferably serve warm with a tablespoon of whipped cream or a scoop of vanilla ice cream.

Toffeed pears

Serves: 4

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

For the poached pear:
1 cup dry white wine
1 tablespoon lemon juice
1/2 cup sugar
1/3 cup water
Zest from a lemon
4 firm, not quite ripe Bosc, Barlett or Anjou pear, peeled, quartered and cored

For the toffee:
3 tablespoons honey
2 tablespoons unsalted butter
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 star anise, broken into pieces
1/8 teaspoon freshly cracked whole peppercorns
Vanilla ice cream

preparation

For the poached pear:
In a medium saucepan, heat the wine, sugar, lemon juice and water, stirring constantly, until the sugar dissolves. Increase the heat to medium and bring to a gentle simmer.
Add the lemon zest and juice and pear quarters and simmer gently, turning occasionally, just until the pears are tender and cooked through.
Remove from the heat; set aside to cool slightly. Transfer the pear quarters to a plate. Discard the poaching liquid or reserve for another use.
For the toffee:
Pat the pear quarters dry. In a small skillet over medium heat, heat the honey and butter, stirring constantly, until the butter melts. Add the allspice, cinnamon, star anise and peppercorns and heat, stirring constantly, until the mixture is combined and bubbles.
Add the pear quarters and cook, without moving, until they are slightly seared on one side, about 3 minutes. Cook, turning every few minutes, until the pear pieces are seared on all sides, and well coated with toffee, 3 to 5 minutes more.
Remove the skillet from the heat; remove and discard the star anise. The toffee should have reduced slightly to a glaze.
To serve, transfer 2 pear quarters to each plate, drizzle with the remaining toffee and immediately top with ice cream, which will melt into the sauce. Serve immediately.

conversion of liquids

Type a value in one of the inputs below to convert into other units.

Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g