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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 soups.

Check out our Fall {Pageturner E-Cookbooks} favorites to help tide yourself over until winter season.

Blueberry corn bread  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:50 minutes

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 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  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

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 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.

Butternut squash and caramelized onion flatbread  Print Recipe

Serves: 4

Preparation time:1 hour

Cooking time:1 hour

Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional) Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Herbed spinach-ricotta srudel  Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:40 minutes

1 (10-ounce) package frozen spinach
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese, divided
2 tablespoons cornstarch
1/2 cup minced green onions
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1/4 teaspoon salt
2 egg whites
6 sheets phyllo pastry
Vegetable cooking spray

Preheat oven to 375 degrees. Drain spinach and remove excess moisture. Place ricotta in a cheesecloth-lined colander, and let drain 2 hours. Combine ricotta, 2 tablespoons Parmesan and cornstarch; stir well. Add drained spinach, green onions, basil, oregano, thyme, and salt; stir well.
Beat egg whites at high speed until stiff peaks form. Fold one-fourth of beaten egg white into spinach mixture; gently fold in remaining egg white.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered); lightly coat phyllo with cooking spray. Repeat layers twice. Spoon half of spinach mixture along short side of phyllo, leaving 1-inch borders on outer edges and a 2-inch border at short end.
Fold short edge of phyllo over filling. Fold lengthwise edges in 1-inch, and roll up, jelly roll fashion. Lightly coat phyllo roll with cooking spray. Place, seam side down, on a baking sheet coated with cooking spray; pierce top several times with tip of sharp knife, and sprinkle with 1 tbsp of Parmesan.
Repeat procedure with remaining phyllo, spinach mixture and Parmesan. Bake at 375 for 35 to 40 minutes or until crisp and golden. Cut each strudel in slices and serve hot or room temperature.

Marinated goat cheese crostini  Print Recipe

Serves: 4

Preparation time: 12 hours

Cooking time:5 minutes

1 cup olive oil
1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
2 plum tomatoes, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.

In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.

Refrigerator blueberry muffins  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:25 minutes

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 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.

Toasted pumpkin seed dip  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

1 cup hulled pepitas (pumpkin seeds)
3 plum tomatoes
1 small red onion, finely chopped
4 cloves garlic, roasted
¼ cup finely chopped cilantro
1/2 habanero chile, stemmed, seeded and finely chopped (optional)
1 tablespoon chipotle chile en adobo, finely minced
Juice of 1 lime
Juice of ½ orange
1 teaspoon ground cinnamon Place the pepitas in a large skillet over medium-low heat. When the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Blend in a food processor to a smooth paste, scraping down the sides a few times.

Place the tomatoes on a baking sheet under the broiler and roast until blackened and very soft, flipping halfway through, about 5 to 6 minutes per side. Cool and finely chop.

In a medium bowl, combine the seed paste, tomatoes, onion, garlic, cilantro, chipotle and habanero. Stir in lime juice, orange juice and cinnamon. Taste and season with sea salt.

Serve with warm corn tortillas or crisp vegetables like baby carrots, cucumber slices, radishes and sliced fennel.

Baked spaghetti squash with spinach and cheese  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours

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
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.

Cod soup with coconut milk  Print Recipe

Serves: 4

Preparation time:10 minutes

Cooking time:7 minutes

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 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.

Creamy chickpea soup with crisp tofu  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:2 hours 30 minutes

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 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.

Florentine lamb chops  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

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 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.

Kale fritters  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

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 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  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

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 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.

Mamie zucchini au gratin  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

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 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  Print Recipe

Serves: 4

Preparation time:40 minutes

Cooking time:40 minutes

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 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

Mussels and spaghetti  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

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 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  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

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 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.

Pasta fagioli  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:2 hours 30 minutes

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 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  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

2 tbsp (30 mL) butter
¼ cup (60 mL) hazelnuts, coarsely chopped
1 small onion, halved and thinly sliced
2 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) Pinot Grigio
1 cup (250 mL) whipping cream
¼ cup (60 mL) Pear Paste
1 lb (500 g) fresh potato gnocchi
3 cups (750 mL) packed chopped Swiss chard
(leaves and tender stems) or baby kale

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

Pingree pasta  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

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 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  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

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
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  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:35 minutes

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

Provençale fish soup  Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:20 minutes

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
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.

Spaghetti squash pesto with tomatoes  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

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

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.

Texas chili and corn bread pudding  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

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 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  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:45 minutes

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
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  Print Recipe

Serves: 4

Preparation time:30 minutes

Cooking time:15 minutes

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
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.

Watercress endive salad with roasted pears and roquefort  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

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 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 game pastrami  Print Recipe

Serves: 8

Preparation time:2 hours

Cooking time:2 hours

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
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.
Side Dishes
Beet with frizzled leek and gorgonzola crostini

Caramelized onion biscuits

Fried green tomatoes

Gratin of swiss chard

Kasknopfle

Mashed butternut squash

Potato galette

Roasted acorn squash

Wild rice with apricot and almond salad

Zucchini carpaccio salad

Beet with frizzled leek and gorgonzola crostini  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:50 minutes

3 medium beets, (3/4 lb), trimmed and scrubbed
1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons chopped fresh Italian parsley
To taste salt and ground black pepper
1 leek, white part only
1 cup canola oil
4 slices Italian bread, cut diagonally
2 ounces Gorgonzola cheese Wash beets. Place in a saucepan, cover with water and cook over medium heat for 30 to 40 minutesor until tender. Drain. When cool enough to handle, slide the peel off by hand, and slice into small wedges. Place in a medium bowl. Season with oil, vinegar, parsley, salt and pepper. Set aside and cover.
Cut leek crosswise about 3-inch long. Slice lengthwise into thin strips. Wash in cold water and dry. Heat the oil in a cast iron pan over moderate heat. The oil should not be too hot. Fry the leeks until golden brown. Drain on paper towel. Set aside. Can be made a day ahead, and kept in an air tight container.
Toast the bread until golden. Spread each toast with Gorgonzola. Top with 2 to 3 slices of beet mixture, and a few more on the plate. Sprinkle leeks on top, and serve at once.

Caramelized onion biscuits  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:20 minutes

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

Fried green tomatoes  Print Recipe

Serves: 5

Preparation time: 20 minutes

Cooking time:20 minutes

4 green tomatoes, cut in 1/4-inch slices
1 cup flour
1 egg beaten with cup skim milk
1 cup yellow cornmeal
1 teaspoon each salt and black pepper
Canola oil for frying Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate, add salt and pepper, and mix well.
Dredge the tomato slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently.
Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over a medium flame.
When hot, add the tomato slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn.
Drain on paper towels and serve while still hot.

Gratin of swiss chard  Print Recipe

Serves: 5

Preparation time:30 minutes

Cooking time:40 minutes

5 tbsp olive oil, plus extra for greasing
450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
salt and freshly ground black pepper
60g/2oz black olives, stones removed
2 canned anchovy fillets, chopped
2 sun-dried tomatoes, chopped
½ tbsp capers, rinsed and drained
1 tbsp chopped fresh parsley
60g/2oz gruyère cheese, grated
30g/1oz parmesan, freshly grated Preheat the oven to 190C/375F/Gas 5.
Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.
Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.
Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices. Spread a little of the olive paste over the chard and season with freshly ground black pepper. Continue to layer up the chard, spreading more of the olive paste between each layer and finishing with a layer of chard.
Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.

Kasknopfle  Print Recipe

Serves: 8

Preparation time:10 minutes

Cooking time:15 minutes

1 1/2 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 cup milk
3 tablespoons butter
1 medium onion, sliced
1 1/2 cups shredded Emmentaler cheese Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.

Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle rise to the top of the water, remove to a bowl with a slotted spoon. Mix in 1 cup of the cheese.

Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

Mashed butternut squash  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

1 (3 pound) butternut squash
1/4 cup butter
1/2 teaspoon salt
pinch of pepper Peel and cut squash into cubes. In large saucepan of boiling salted water, cook for 20 minutes or until tender.
Drain and return to pot. Mash with butter, salt and pepper.

Potato galette  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:25 minutes

4 large baking potatoes
To taste, salt and pepper
1 tablespoon oil
2 tablespoon butter
1/2 cup grated gruyere cheese Preheat oven to 400 degrees F.
Peel and wash potatoes. Grate on a food processor grater. Squeeze moisture and starch out, either by hand or in a towel. Season to taste.
Heat oil and butter in a non stick frying pan. Spread half of the potatoes over bottom of pan.
Sprinkle with cheese. Add remaining potatoes over cheese. Brown over medium heat for 5 to 8 minutes.
Turn galette over and brown other side. Cook in oven until potatoes are cooked inside. Unmold on a serving platter.

Roasted acorn squash  Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:30 minutes

1 (2 pound) acorn squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
pinch of pepper Preheat oven to 425 degrees. Wash and cut squash crosswise into 1/2 inch thick slices; remove seeds. Place on rimmed baking sheet.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.

Wild rice with apricot and almond salad  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour

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

Zucchini carpaccio salad  Print Recipe

Serves: 4

Preparation time: 15 minutes

4 small zucchinis
2 scallions, chopped
2 sun dried tomatoes, chopped
1/4 cup toasted pine nuts, chopped
1/4 cup crumbled feta
pinch of red pepper flakes (optional)

basil & parsley vinaigrette: (this will make extra)
1 cup flat leaf parsley
1 cup basil
1/4 cup olive oil
2 tablespoon wine vinegar
juice of 1/2 small lemon (about 2 tablespoons)
2 garlic cloves, crushed
1 teaspoon honey or agave
salt & pepper to taste Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.

Using a mandoline slicer, shave un-peeled zucchinis into thin coins.

Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.

Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.

Cover leftover dressing and store it at room temperature.

Apple au gratin with apricot  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

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

Serves: 4

Preparation time:20 minutes

Cooking time:15 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

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 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   Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

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 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   Print Recipe

Serves: 12

Preparation time: 25 minutes

Cooking time:45 minutes

1 1/4 cups chopped dates
1/2 cup Calvados or apple cider
3/4 cup unsalted butter
1 1/2 cups packed brown sugar
2 eggs
2 1/2 cups grated peeled apples
3 cups flour
4 teaspoons cinnamon
1 tablespoon baking soda
1 teaspoon nutmeg
1/2 teaspoon ground cloves


Hot Butterscotch Sauce

Makes 2 ½ cups

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

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

Hot Butterscotch Sauce

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

Apple herbert   Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

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 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  Print Recipe

Serves: 10

Preparation time: 40 minutes

Cooking time:40 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

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 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  Print Recipe

Serves: 6

Preparation time: 45 minutes

Cooking time:30 minute

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 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  Print Recipe

Serves: 10

Preparation time: 40 minutes

Cooking time:10 minutes

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 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   Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:30 minutes

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) 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  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:35 minutes

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 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   Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:30 minutes

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 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   Print Recipe

Serves: 10

Preparation time: 20 minutes

Cooking time:35 minutes

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

Caramelized figs with fudge sauce  Print Recipe

Serves: 6

Preparation time:10 minutes

Cooking time:12 minutes

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

Serves: 8

Preparation time: 25 minutes

Cooking time:30 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:15 minutes

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

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  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:15 minutes

Crust:
1 cup Graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa

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


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

Chocolate hazelnut cheesecake  Print Recipe

Serves: 8

Preparation time:15 minutes

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


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  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

Makes two 1-quart soufflés
For sauce:
1 cup half and half
1 vanilla bean, split lengthwise
1/4 cup sugar
3 large egg yolks

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

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

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

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

Country apple cake  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour

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 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  Print Recipe

Serves: 12

Preparation time: 1 hour 30 minutes

Cooking time:50 minutes

9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

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

For garnish:
phyllo flowers and frosted cranberries

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

Cranberry strawberry and raspberry crisp  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:30 minutes

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

Cranberry walnut cake  Print Recipe

Serves: 6

Preparation time: 25 minutes

Cooking time:45 minutes

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
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  Print Recipe

Serves: 16

Preparation time: 35 minutes

Cooking time:1 hour 15 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 1 hour

Cooking time:1 hour

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


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  Print Recipe

Serves: 6

Preparation time: 30 min

Cooking time:35 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 25 minutes

Cooking time:25 minutes

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
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  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

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 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  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:30 minutes

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) 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  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

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 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  Print Recipe

Serves: 8

Preparation time:15 minutes

Cooking time:1 hour 25 minutes

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 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  Print Recipe

Serves: 6

Preparation time: 15 minutes

Cooking time:35 minutes

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 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  Print Recipe

Serves: 8

Preparation time:15 minutes

Cooking time:50 minutes

Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
1/2 cup packed light brown sugar
2 large eggs
1 cup canned pumpkin purée
1/3 cup light olive oil
1/3 cup honey
2 Tbs. unsalted pumpkin seeds
• Preheat the oven to 325ºF. Grease a 9×5-inch loaf pan with nonstick spray and set aside.
• In a large bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking soda, baking powder and salt.
• In a medium bowl, whisk together the brown sugar, eggs until well combined. Add in the olive oil, pumpkin puree and honey and whisk again until well combined.
• Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the pumpkin seeds pressing down lightly.
• Bake for about 45 to 50 minutes, or until a cake tester inserted into the middle comes out clean. (If the bread begins to brown too much before it is fully baked, lay a piece of aluminum foil on top)
• Set the pan on a wire rack and allow to cool for 15 minutes and then transfer the bread to a rack to cool completely before slicing.
Original recipe inspired from The Taunton Press and fine cooking

Pear apple crisp  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

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
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  Print Recipe

Serves: 8

Preparation time:1 hour

Cooking time:1 hour 20 minutes

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
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  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes

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 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  Print Recipe

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes

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 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  Print Recipe

Serves: 12

Preparation time:20 minutes

Cooking time:1 hour

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 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  Print Recipe

Serves: 8

Preparation time:1 hour

Cooking time:5 minutes

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

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

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

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  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:10 minutes

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

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  Print Recipe

Serves: 10

Preparation time: 30 minutes

Cooking time:1 hour

Topping:

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

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

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

Roasted pears and figs compote  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

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 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  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:25 minutes

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)
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  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:10 minutes

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 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.
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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
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
  • Canada Complete E-cookbook
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fall
{Page-Turner} E-Cookbooks Library
on a world cooking journey.

7 Appetizers

22 Main dishes

10 Side dishes

52 Dessert dishes

91
Fall recipes