Main Courses
BUTTERNUT MAC AND CHEESE
A great way to add a vegetable to a family favourite.
1 cup mashed Butternut squash, mashed (you could substitute Buttercup or Hubbard squash.)
8 oz of macaroni or penne
2 tblsp butter
2 tblsp flour
½ onion cut into small dice
½ t dry mustard
2 cups milk
1 cup grated old cheddar cheese
¼ cup parmesan cheese
¼ tsp each of Salt and pepper
½ cup buttered bread crumbs
Cook the pasta until tender but firm (al dente) in a large pot of boiling salted water. Meanwhile in a heavy bottomed saucepan melt the butter and gently cook the diced onion. Add the flour to make a paste. Add the milk and whisk until smooth and thickened. Combine the sauce and the mashed squash. Add the cheese. Season the sauce. Mix the pasta and sauce. Top with buttered breadcrumbs and bake until the crumbs are toasty. Hint: Add a little garlic to the buttered breadcrumbs.
1 cup mashed Butternut squash, mashed (you could substitute Buttercup or Hubbard squash.)
8 oz of macaroni or penne
2 tblsp butter
2 tblsp flour
½ onion cut into small dice
½ t dry mustard
2 cups milk
1 cup grated old cheddar cheese
¼ cup parmesan cheese
¼ tsp each of Salt and pepper
½ cup buttered bread crumbs
Cook the pasta until tender but firm (al dente) in a large pot of boiling salted water. Meanwhile in a heavy bottomed saucepan melt the butter and gently cook the diced onion. Add the flour to make a paste. Add the milk and whisk until smooth and thickened. Combine the sauce and the mashed squash. Add the cheese. Season the sauce. Mix the pasta and sauce. Top with buttered breadcrumbs and bake until the crumbs are toasty. Hint: Add a little garlic to the buttered breadcrumbs.
CORN, BACON AND ZUCCINI PIE
3 tblsp butter
1 yellow onion, diced
2 ears corn
2 large zucchini, sliced thinly (about 4 cups)
4 slices of bacon, diced
1 tblsp dried basil
1 tsp dried oregano
½ tsp salt
1 ½ cups shredded mozzarella cheese
3 eggs, beaten
A handful of fresh parsley, chopped
Preheat the oven to 375 degrees. Heat 1tbsp of butter in a deep skillet. Cook the diced bacon until crisp and remove from the pan. Heat the remaining butter in the same skillet over medium heat. Add the onions and zucchini. While the veggies saute, cut the corn kernels off of the cob, add them to the pan and continue to saute until the veggies are tender-about 5-10 min. Add the bacon, stir and remove from heat.
Add the basil, oregano and salt. Stir once to combine. Add the cheese and the beaten eggs. Grease a 9" pie plate or line with parchment paper. Pour the mixture into the pan. Arrange the zucchini on the top to lay flat and look nice. Top with a little extra cheese, cover with greased foil and bake for 20 min. Remove the foil and bake for another five to brown the top. Sprinkle with parsley. Let stand for 10-15 minutes before cutting into portions.
Main Course Winner of our Squash recipe Contest
Jennifer Naugler
1 yellow onion, diced
2 ears corn
2 large zucchini, sliced thinly (about 4 cups)
4 slices of bacon, diced
1 tblsp dried basil
1 tsp dried oregano
½ tsp salt
1 ½ cups shredded mozzarella cheese
3 eggs, beaten
A handful of fresh parsley, chopped
Preheat the oven to 375 degrees. Heat 1tbsp of butter in a deep skillet. Cook the diced bacon until crisp and remove from the pan. Heat the remaining butter in the same skillet over medium heat. Add the onions and zucchini. While the veggies saute, cut the corn kernels off of the cob, add them to the pan and continue to saute until the veggies are tender-about 5-10 min. Add the bacon, stir and remove from heat.
Add the basil, oregano and salt. Stir once to combine. Add the cheese and the beaten eggs. Grease a 9" pie plate or line with parchment paper. Pour the mixture into the pan. Arrange the zucchini on the top to lay flat and look nice. Top with a little extra cheese, cover with greased foil and bake for 20 min. Remove the foil and bake for another five to brown the top. Sprinkle with parsley. Let stand for 10-15 minutes before cutting into portions.
Main Course Winner of our Squash recipe Contest
Jennifer Naugler
PETER'S HODGE PODGE
"I learned early on that I was not a very good hodge podge maker. I did not grow up eating this famous dish and never acquired the experience to make a good potful. Peter took over creating our version — I expect this is based on his Mom's (Clarice Wile) and perhaps his grandmother's (Elsie Wile) recipe." —Elspeth
Ingredients for a pot to feed 4 people.
10 - 12 small new potatoes
3 handfuls of beans, green and/or yellow, 1 inch long pieces
1/2 pound peas, pod or snap (cook the pod and all)
1 good sized bunch of new carrots
1 - 1 ½ cups blend
¼ to ½ cup butter
Salt and fresh ground pepper to taste.
We think there is no substitute for the blend and butter.
Start by cooking the potatoes in slightly salted water and boil until firm but not completely cooked. Approximately 7 - 8 minutes.
Add the carrots and boil another 5 minutes until tender crisp.
Throw in the beans and boil for another 5 minutes until tender crisp.
Add the peas and cook for a few minutes.
Now you have a pot full of freshly cooked veggies — a real Hodge Podge. Drain off most of the water, leaving perhaps an inch or so in the bottom of the pot. Add Blend to match the volume of water in the pot— maybe 1 - 1 ½ cups and ¼ to ½ cup of butter. Season with pepper and salt to taste. Heat through but do not boil. Serve with fresh bread from the Market.
Ingredients for a pot to feed 4 people.
10 - 12 small new potatoes
3 handfuls of beans, green and/or yellow, 1 inch long pieces
1/2 pound peas, pod or snap (cook the pod and all)
1 good sized bunch of new carrots
1 - 1 ½ cups blend
¼ to ½ cup butter
Salt and fresh ground pepper to taste.
We think there is no substitute for the blend and butter.
Start by cooking the potatoes in slightly salted water and boil until firm but not completely cooked. Approximately 7 - 8 minutes.
Add the carrots and boil another 5 minutes until tender crisp.
Throw in the beans and boil for another 5 minutes until tender crisp.
Add the peas and cook for a few minutes.
Now you have a pot full of freshly cooked veggies — a real Hodge Podge. Drain off most of the water, leaving perhaps an inch or so in the bottom of the pot. Add Blend to match the volume of water in the pot— maybe 1 - 1 ½ cups and ¼ to ½ cup of butter. Season with pepper and salt to taste. Heat through but do not boil. Serve with fresh bread from the Market.
Beverages
MINT ICED TEA
3 cups boiling water
4 tea bags
2 fresh mint sprigs
1 cup granulated sugar
½ cup lemon juice
5 cups cold water
fresh mint and fresh lemon balm for garnish
Brew tea with mint sprigs. Strain or remove tea bags and mint. Add sugar and lemon juice, stirring until sugar dissolves. Stir in cold water. Serve over ice, garnish with fresh sprigs of mint and lemon balm.
4 tea bags
2 fresh mint sprigs
1 cup granulated sugar
½ cup lemon juice
5 cups cold water
fresh mint and fresh lemon balm for garnish
Brew tea with mint sprigs. Strain or remove tea bags and mint. Add sugar and lemon juice, stirring until sugar dissolves. Stir in cold water. Serve over ice, garnish with fresh sprigs of mint and lemon balm.
Strawberry Smoothie
2 ½ cups fresh local strawberries
1 med-ripe banana
2 cups milk (dairy, soy, oat, etc.)
1 cup vanilla yogurt
Mix together in a blender, serve chilled.
1 med-ripe banana
2 cups milk (dairy, soy, oat, etc.)
1 cup vanilla yogurt
Mix together in a blender, serve chilled.
RHUBARB PUNCH
4 cups fresh or frozen rhubarb
5 cups water
1 cup sugar
1 cup orange juice
1/2 cup sugar
Cook until rhubarb is soft in 4 cups of water. Strain through cheesecloth.
Combine 1 cup of water with 1 cup sugar and boil for 2 minutes. Add the sugar syrup to the rhubarb juice. Add 1 cup orange juice and 1/2 cup lemon juice. Chill
Serve as is or mix with soda water , sprite or 7-up.
4 cups fresh or frozen rhubarb
5 cups water
1 cup sugar
1 cup orange juice
1/2 cup sugar
Cook until rhubarb is soft in 4 cups of water. Strain through cheesecloth.
Combine 1 cup of water with 1 cup sugar and boil for 2 minutes. Add the sugar syrup to the rhubarb juice. Add 1 cup orange juice and 1/2 cup lemon juice. Chill
Serve as is or mix with soda water , sprite or 7-up.
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Desserts
Rhubarb Eton MesS
2 oranges
4 stalks rhubarb, cut in 1 inch pieces (2 cups)
¼ cup liquid honey
8 meringue cookies, 3 ½ in wide x ½ in thick
2 cups 35% whipping cream
1 tsp vanilla
Grate zest from oranges. Squeeze juice and measure ½ cup, adding water if necessary to make enough.
In a small saucepan, combine rhubarb, orange zest, juice and honey. Bring to simmer over medium heat. Stir until honey dissolves. Cover, reduce heat to medium-low and simmer gently for about 8 minutes or until rhubarb is very soft (reduce heat if necessary to avoid boiling). Remove from heat and let cool completely.
Just before serving, break meringues into bite-sized pieces and place in a large bowl. There should be 3 cups of broken meringue. In a separate, chilled bowl, whip cream until soft peaks form; fold into broken meringue bits with vanilla. Add half of the cooled poached rhubarb to the cream mixture and stir gently until combined.
To serve, spoon mixture in a large serving bowl and top with remaining rhubarb and serve “family style” at the table; or spoon cream mixture into small serving dishes and top with remaining poached rhubarb. Serve immediately.
4 stalks rhubarb, cut in 1 inch pieces (2 cups)
¼ cup liquid honey
8 meringue cookies, 3 ½ in wide x ½ in thick
2 cups 35% whipping cream
1 tsp vanilla
Grate zest from oranges. Squeeze juice and measure ½ cup, adding water if necessary to make enough.
In a small saucepan, combine rhubarb, orange zest, juice and honey. Bring to simmer over medium heat. Stir until honey dissolves. Cover, reduce heat to medium-low and simmer gently for about 8 minutes or until rhubarb is very soft (reduce heat if necessary to avoid boiling). Remove from heat and let cool completely.
Just before serving, break meringues into bite-sized pieces and place in a large bowl. There should be 3 cups of broken meringue. In a separate, chilled bowl, whip cream until soft peaks form; fold into broken meringue bits with vanilla. Add half of the cooled poached rhubarb to the cream mixture and stir gently until combined.
To serve, spoon mixture in a large serving bowl and top with remaining rhubarb and serve “family style” at the table; or spoon cream mixture into small serving dishes and top with remaining poached rhubarb. Serve immediately.
Rhubarb Crisp
Filling
2 pounds (8 cups) cubed fresh rhubarb
1 cup sugar
1/4 cup water
1/2 tsp ground cinnamon
Topping
½ cup old-fashioned rolled oats
¼ tsp nutmeg
⅓ cup four
pinch of baking powder
2 tbsp light brown sugar
pinch of salt
2 tbsp chopped walnuts
3 tbsp chilled unsalted butter, cubed
1 tsp ground cinnamon
Preheat oven to 350 degrees F.
To prepare the filling, in a shallow, non-reactive saucepan, combine the rhubarb, sugar, water and cinnamon and cook over medium heat for about 15 minutes, stirring occasionally, until the mixture is thickened and the rhubarb is softened. Set aside to cool slightly.
To prepare the topping, combine the oats, flour, sugar, walnuts, cinnamon, nutmeg, baking powder, salt and butter in the bowl of a food processor or mixer until crumbly.
Spoon the rhubarb into a shallow 2 quart casserole and sprinkle the oat mixture evenly over the fruit. Bake for 35-40 minutes or until the topping is browned and the fruit is bubbling hot. Serve warm. Serves 6. We like a dollop of whipped cream or vanilla ice cream on top.
2 pounds (8 cups) cubed fresh rhubarb
1 cup sugar
1/4 cup water
1/2 tsp ground cinnamon
Topping
½ cup old-fashioned rolled oats
¼ tsp nutmeg
⅓ cup four
pinch of baking powder
2 tbsp light brown sugar
pinch of salt
2 tbsp chopped walnuts
3 tbsp chilled unsalted butter, cubed
1 tsp ground cinnamon
Preheat oven to 350 degrees F.
To prepare the filling, in a shallow, non-reactive saucepan, combine the rhubarb, sugar, water and cinnamon and cook over medium heat for about 15 minutes, stirring occasionally, until the mixture is thickened and the rhubarb is softened. Set aside to cool slightly.
To prepare the topping, combine the oats, flour, sugar, walnuts, cinnamon, nutmeg, baking powder, salt and butter in the bowl of a food processor or mixer until crumbly.
Spoon the rhubarb into a shallow 2 quart casserole and sprinkle the oat mixture evenly over the fruit. Bake for 35-40 minutes or until the topping is browned and the fruit is bubbling hot. Serve warm. Serves 6. We like a dollop of whipped cream or vanilla ice cream on top.
Fresh Rhubarb Muffins
½ cup butter, softened
¾ cup sugar
1 egg
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup milk
½ tsp vanilla
1½ cups chopped fresh rhubarb
Topping
1 tblsp of sugar mixed with ½ tsp of cinnamon.
½ cup chopped pecans
Preheat oven to 350 degrees. Cream the butter and sugar until light. Add the egg. Mix the flour, baking powder and salt together. Add the vanilla to the milk. Add dry ingredients to the creamed mixture alternately with the milk. Do not over mix. Fold in the chopped rhubarb. Scoop into greased muffin tin or muffin cups. Sprinkle with cinnamon sugar and chopped pecans. Yield - 1 dozen.
¾ cup sugar
1 egg
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup milk
½ tsp vanilla
1½ cups chopped fresh rhubarb
Topping
1 tblsp of sugar mixed with ½ tsp of cinnamon.
½ cup chopped pecans
Preheat oven to 350 degrees. Cream the butter and sugar until light. Add the egg. Mix the flour, baking powder and salt together. Add the vanilla to the milk. Add dry ingredients to the creamed mixture alternately with the milk. Do not over mix. Fold in the chopped rhubarb. Scoop into greased muffin tin or muffin cups. Sprinkle with cinnamon sugar and chopped pecans. Yield - 1 dozen.
Blueberry Grunt
1 quart blueberries (wild are best)
½ cup sugar or more
½ cup water
2 cups flour
2 tsp baking powder
½ tsp salt
1 tsp sugar
1 tbsp butter
Boil berries, water and sugar in a pan until there is plenty of juice. While the berries are boiling, sift dry ingredients together. Cut in 1 tbsp butter until mixture is crumbly then add enough milk to make a soft dough (like biscuit dough). Drop by tbsp over berries, cover tightly and cook for 15 minutes. DO NOT lift the lid until time is up. After 15 minutes are up immediately lift the lid, cool, and serve.
½ cup sugar or more
½ cup water
2 cups flour
2 tsp baking powder
½ tsp salt
1 tsp sugar
1 tbsp butter
Boil berries, water and sugar in a pan until there is plenty of juice. While the berries are boiling, sift dry ingredients together. Cut in 1 tbsp butter until mixture is crumbly then add enough milk to make a soft dough (like biscuit dough). Drop by tbsp over berries, cover tightly and cook for 15 minutes. DO NOT lift the lid until time is up. After 15 minutes are up immediately lift the lid, cool, and serve.
Blueberry Apple Crisp
Filling
4 cups of fresh or frozen wild blueberries
4 cups peeled and chopped apples
2 tblsp cornstarch
½ cup brown sugar
1 tblsp lemon juice
Topping
1 ½ cup quick cooking rolled oats
⅓ cup brown sugar
⅓ cup flour
¼ cup pecan pieces (optional)
⅓ cup butter, melted
½ tsp cinnamon
Preheat the oven to 350degrees.
Toss the fruit together with the brown sugar, cornstarch and lemon juice. Place in a 9 inch square baking pan.
For the topping, mix the dry ingredients together and add melted butter until just moistened. Sprinkle on top of the fruit mixture. Bake for 1 hour or until the fruit filling has bubbled up and crisp is golden brown. Serve warm with whipped cream or vanilla ice cream.
4 cups of fresh or frozen wild blueberries
4 cups peeled and chopped apples
2 tblsp cornstarch
½ cup brown sugar
1 tblsp lemon juice
Topping
1 ½ cup quick cooking rolled oats
⅓ cup brown sugar
⅓ cup flour
¼ cup pecan pieces (optional)
⅓ cup butter, melted
½ tsp cinnamon
Preheat the oven to 350degrees.
Toss the fruit together with the brown sugar, cornstarch and lemon juice. Place in a 9 inch square baking pan.
For the topping, mix the dry ingredients together and add melted butter until just moistened. Sprinkle on top of the fruit mixture. Bake for 1 hour or until the fruit filling has bubbled up and crisp is golden brown. Serve warm with whipped cream or vanilla ice cream.
Blueberry Flan
1 1/2 cups flour
1/2 cup sugar
1/2 cup butter
1 1/2 tsp baking powder
1 egg
½ tsp almond extract
5 cups fresh or frozen blueberries
2 tbsp orange liqueur
4 tsp minute tapioca
1 tsp grated lemon rind
2 cups sour cream
2 egg yolks
½ cup sugar
½ tsp almond extract
Combine first 6 ingredients and mix well. Pat on bottom and halfway up sides of buttered 10 ½ inch springform pan. Mix together blueberries, liqueur, minute tapioca and lemon rind. Spoon into crust. Combine last 4 ingredients and mix well. Spoon evenly over blueberries in crust. Bake in 350 oven for 1- 1 ¼ hours. Cool and serve with whipped cream.
1/2 cup sugar
1/2 cup butter
1 1/2 tsp baking powder
1 egg
½ tsp almond extract
5 cups fresh or frozen blueberries
2 tbsp orange liqueur
4 tsp minute tapioca
1 tsp grated lemon rind
2 cups sour cream
2 egg yolks
½ cup sugar
½ tsp almond extract
Combine first 6 ingredients and mix well. Pat on bottom and halfway up sides of buttered 10 ½ inch springform pan. Mix together blueberries, liqueur, minute tapioca and lemon rind. Spoon into crust. Combine last 4 ingredients and mix well. Spoon evenly over blueberries in crust. Bake in 350 oven for 1- 1 ¼ hours. Cool and serve with whipped cream.
Strawberry Lovers Pie
1 baked pie shell
3 squares semi-sweet chocolate1 tbsp butter
2 packages ( 250 gm each) cream cheese, softened
½ cup sour cream
3 tbsp sugar
½ tsp vanilla
3 or 4 cups fresh strawberries, hulled
⅓ cup strawberry jam
Preparation
Melt 2 squares chocolate with butter over low heat, stirring constantly. Brush over bottom and sides of baked pastry shell. Chill. In a mixing bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth. Spread over chocolate layer. Cover and chill for 2 hours. Arrange strawberries, tip ends up, atop the filling. Brush melted jam over strawberries. Melt the remaining square of chocolate and drizzle over all. Yields 6 - 8 servings.
3 squares semi-sweet chocolate1 tbsp butter
2 packages ( 250 gm each) cream cheese, softened
½ cup sour cream
3 tbsp sugar
½ tsp vanilla
3 or 4 cups fresh strawberries, hulled
⅓ cup strawberry jam
Preparation
Melt 2 squares chocolate with butter over low heat, stirring constantly. Brush over bottom and sides of baked pastry shell. Chill. In a mixing bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth. Spread over chocolate layer. Cover and chill for 2 hours. Arrange strawberries, tip ends up, atop the filling. Brush melted jam over strawberries. Melt the remaining square of chocolate and drizzle over all. Yields 6 - 8 servings.
Strawberry Squares
¾ cup butter
¼ cup sugar
1 ½ cups flour
½ tsp salt
2 cups strawberries
1 egg
¾ cup brown sugar
½ tsp vanilla
½ cup flaked coconut
Mix together the first four ingredients and press into a 9" square pan. Blend the last five ingredients well and spread over the crust in the pan. Bake at 375 degrees for 50 minutes or until topping has set. Serve with whipped cream or ice cream.
¼ cup sugar
1 ½ cups flour
½ tsp salt
2 cups strawberries
1 egg
¾ cup brown sugar
½ tsp vanilla
½ cup flaked coconut
Mix together the first four ingredients and press into a 9" square pan. Blend the last five ingredients well and spread over the crust in the pan. Bake at 375 degrees for 50 minutes or until topping has set. Serve with whipped cream or ice cream.
Strawberry Basil PopsicleS
1 quart strawberries, washed and hulled
½ cup honey
2 lemons, zested
½ cup fresh lemon juice
½ cup loosely packed fresh basil or mint
½ cup water
Loosely chop the herbs. Combine herbs, honey, lemon juice, zest and water in a saucepan. Bring to the boil. Remove from heat and steep for 10 minutes. Strain the herbs out and puree the steeped liquid with the berries in a blender. Put in popsicle molds and freeze solid.
½ cup honey
2 lemons, zested
½ cup fresh lemon juice
½ cup loosely packed fresh basil or mint
½ cup water
Loosely chop the herbs. Combine herbs, honey, lemon juice, zest and water in a saucepan. Bring to the boil. Remove from heat and steep for 10 minutes. Strain the herbs out and puree the steeped liquid with the berries in a blender. Put in popsicle molds and freeze solid.
Pumpkin Pie
2 cups pumpkin puree (use Sugar Pie Pumpkin, not pumpkin pie filling
3 eggs
1/3 cup sugar
¼ cup brown sugar
2 tbsp molasses
1 tbsp flour
1 tsp ginger
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp salt
½ cup whipping cream
1 tsp vanilla
Whisk the eggs into the pumpkin, add sugar, molasses, flour, spices and salt. Fold in the cream and vanilla. Pour into an unbaked 10” pie shell.
Topping
½ cup whole wheat flour
¼ cup sugar
⅓ cup brown sugar
½ tsp cinnamon
½ cup butter
¾ cup toasted pecan pieces
¼ cup chopped crystallized ginger
Scatter the streusel topping over the pumpkin. Bake until the top is evenly cooked and no longer looks wet, about 50-60 minutes.
3 eggs
1/3 cup sugar
¼ cup brown sugar
2 tbsp molasses
1 tbsp flour
1 tsp ginger
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp salt
½ cup whipping cream
1 tsp vanilla
Whisk the eggs into the pumpkin, add sugar, molasses, flour, spices and salt. Fold in the cream and vanilla. Pour into an unbaked 10” pie shell.
Topping
½ cup whole wheat flour
¼ cup sugar
⅓ cup brown sugar
½ tsp cinnamon
½ cup butter
¾ cup toasted pecan pieces
¼ cup chopped crystallized ginger
Scatter the streusel topping over the pumpkin. Bake until the top is evenly cooked and no longer looks wet, about 50-60 minutes.
Autumn Cheesecake
Crust
1 cup graham cracker crumbs
2 tbsp. Sugar
½ tsp. Cinnamon
½ cup melted butter
Filling
2 x 8 ounce pkgs. Cream cheese, softened
½ cup sugar
2 eggs
½ tsp. vanilla
Topping
4 cups thin peeled apple slices
½ cup brown sugar
½ cup raisins or craisins
½ tsp. Cinnamon
½ cup chopped, toasted pecans or walnuts
Note: You should use a good quality cooking apple like Gravenstein, Cortland, Spy, or Ida Red
Combine all the crust ingredients and press into the bottom of a 9" springform pan. Bake at 350 degrees for 10 minutes. Combine the cream cheese and the sugar, mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and pour over the crust. Toss apples with sugar and cinnamon. Fold in the raisins or craisins, and pecans or walnuts. Spoon over the cream cheese layer. Bake at 350 degrees for 1 hour and 10 minutes. Cool before removing the rim and serve chilled with a dollop of whipped cream. 10-12 servings.
1 cup graham cracker crumbs
2 tbsp. Sugar
½ tsp. Cinnamon
½ cup melted butter
Filling
2 x 8 ounce pkgs. Cream cheese, softened
½ cup sugar
2 eggs
½ tsp. vanilla
Topping
4 cups thin peeled apple slices
½ cup brown sugar
½ cup raisins or craisins
½ tsp. Cinnamon
½ cup chopped, toasted pecans or walnuts
Note: You should use a good quality cooking apple like Gravenstein, Cortland, Spy, or Ida Red
Combine all the crust ingredients and press into the bottom of a 9" springform pan. Bake at 350 degrees for 10 minutes. Combine the cream cheese and the sugar, mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and pour over the crust. Toss apples with sugar and cinnamon. Fold in the raisins or craisins, and pecans or walnuts. Spoon over the cream cheese layer. Bake at 350 degrees for 1 hour and 10 minutes. Cool before removing the rim and serve chilled with a dollop of whipped cream. 10-12 servings.
Salads, Sides and Appetizer
Traditional Lunenburg Co. Cucumber Salad
1 or 2 large cucumbers, peeled and sliced thin
1 onion, peeled and sliced thin
½ cup vinegar
½ cup sugar
½ cup blend cream
Combine sliced cucumbers and onion in a large bowl, sprinkle salt on top and place a plate on top of the mixture. To this add a weight ( I use a filled 2 litre pop bottle or water jug) as a press . You're trying to get the moisture out of the cukes and onions so they are limp. Let stand overnight or for several hours. When limp, pour off the liquid and rinse. Combine vinegar, sugar, and blend ( add more or less of each to suit your taste ). Pour over the cukes and onions. Serves four.
1 onion, peeled and sliced thin
½ cup vinegar
½ cup sugar
½ cup blend cream
Combine sliced cucumbers and onion in a large bowl, sprinkle salt on top and place a plate on top of the mixture. To this add a weight ( I use a filled 2 litre pop bottle or water jug) as a press . You're trying to get the moisture out of the cukes and onions so they are limp. Let stand overnight or for several hours. When limp, pour off the liquid and rinse. Combine vinegar, sugar, and blend ( add more or less of each to suit your taste ). Pour over the cukes and onions. Serves four.
Roasted Beet SalaD
8 roasted beets, sliced or cubed
1 chopped green onion or chives
4 oz mesclun greens, washed and dried
⅓ cup toasted walnuts, pecans or almonds
4 oz feta cheese in small chunks
To roast beets, wash medium sized beets and toss with oil. Either wrap in foil or place on a small baking pan. Roast at medium heat until tender. Remove skins and cool.
Lay the greens on a plate and top with beets. Sprinkle green onions, nuts and feta on top. Drizzle with some of the following dressing just before serving.
Dressing
½ cup balsamic vinegar
½ cup good quality olive oil
2 tsp Dijon mustard
salt and pepper
Whisk all ingredients together or shake together in a bottle.
1 chopped green onion or chives
4 oz mesclun greens, washed and dried
⅓ cup toasted walnuts, pecans or almonds
4 oz feta cheese in small chunks
To roast beets, wash medium sized beets and toss with oil. Either wrap in foil or place on a small baking pan. Roast at medium heat until tender. Remove skins and cool.
Lay the greens on a plate and top with beets. Sprinkle green onions, nuts and feta on top. Drizzle with some of the following dressing just before serving.
Dressing
½ cup balsamic vinegar
½ cup good quality olive oil
2 tsp Dijon mustard
salt and pepper
Whisk all ingredients together or shake together in a bottle.
Spinach Salad
5 slices Greek’s home smoked bacon
1 pkg. mushrooms, thinly sliced
2 eggs
1/2 red onion, thinly sliced
8 ounce pkg. fresh spinach
1/4 cup red wine vinegar
3/4 cup olive oil
2 tsp. Dijon mustard
1 clove garlic, finely chopped
2 tsp.sugar
Pinch of salt and pepper
Hard boil the eggs by placing in cold water, bringing to a full boil, turn off the heat and leave in hot water for 20 minutes. Drain, cover in cold water to stop the cooking process.
Fry the bacon until crispy, drain and set aside. Wash the spinach and lay on a tea towel to dry. Prepare the dressing. Dissolve the sugar in vinegar, add mustard and garlic. Gradually whisk in the olive oil to create a creamy consistency. Add salt and pepper to taste.
Assemble the salad by placing the spinach in a salad bowl. Top with bacon, mushrooms, sliced eggs, and red onion. Toss with dressing based on your own taste, there is plenty leftover for other salads.
Tip: For an added twist, the red onions are delicious sautéed in the bacon fat!
1 pkg. mushrooms, thinly sliced
2 eggs
1/2 red onion, thinly sliced
8 ounce pkg. fresh spinach
1/4 cup red wine vinegar
3/4 cup olive oil
2 tsp. Dijon mustard
1 clove garlic, finely chopped
2 tsp.sugar
Pinch of salt and pepper
Hard boil the eggs by placing in cold water, bringing to a full boil, turn off the heat and leave in hot water for 20 minutes. Drain, cover in cold water to stop the cooking process.
Fry the bacon until crispy, drain and set aside. Wash the spinach and lay on a tea towel to dry. Prepare the dressing. Dissolve the sugar in vinegar, add mustard and garlic. Gradually whisk in the olive oil to create a creamy consistency. Add salt and pepper to taste.
Assemble the salad by placing the spinach in a salad bowl. Top with bacon, mushrooms, sliced eggs, and red onion. Toss with dressing based on your own taste, there is plenty leftover for other salads.
Tip: For an added twist, the red onions are delicious sautéed in the bacon fat!
Danish Cucumber Salad
Elspeth’s grandparents were Danish and so she grew up eating many traditional Danish dishes. The Danes, and as she learned later, the Dutch make their cucumber salad like this:
2 English cucumbers, thinly sliced, paper thin
1 tbsp salt
1 cup sugar
1 cup vinegar
Salt and pepper to taste
Chopped fresh dill, also available at the Market
Thinly slice unpeeled cukes and place in a bowl. Sprinkle with salt and let stand for a couple of hours. Pour off liquid and pat dry. In a small saucepan combine sugar and vinegar, stir over low heat until sugar dissolves, remove from heat and cool. Pour over cucumbers, let stand for 30-60 minutes. Season with salt and pepper and garnish with chopped dill. Delicious!
2 English cucumbers, thinly sliced, paper thin
1 tbsp salt
1 cup sugar
1 cup vinegar
Salt and pepper to taste
Chopped fresh dill, also available at the Market
Thinly slice unpeeled cukes and place in a bowl. Sprinkle with salt and let stand for a couple of hours. Pour off liquid and pat dry. In a small saucepan combine sugar and vinegar, stir over low heat until sugar dissolves, remove from heat and cool. Pour over cucumbers, let stand for 30-60 minutes. Season with salt and pepper and garnish with chopped dill. Delicious!
Strawberry Soup
4 cups strawberries
1 cup orange juice
1 cup buttermilk
½ cup sugar
½ tsp cinnamon
⅛ tsp allspice
1 tbsp lemon juice
1 tsp grated lemon zest
Blend in a food processor or blender and serve chilled, garnished with strawberry slices and mint leaves.
1 cup orange juice
1 cup buttermilk
½ cup sugar
½ tsp cinnamon
⅛ tsp allspice
1 tbsp lemon juice
1 tsp grated lemon zest
Blend in a food processor or blender and serve chilled, garnished with strawberry slices and mint leaves.
Chicken, Apple, and Curry Soup
¼ cup butter
2 apples, peeled and diced
1 onion, chopped
1 carrot, thinly sliced
2 celery stalks, thinly sliced
4 tsp flour
2 tsp curry powder
½ tsp thyme
4 cups chicken stock
1 cup shredded cooked chicken or turkey
½ cup uncooked rice
salt and pepper to taste
1 cup whole milk or cream
In a large saucepan, melt butter. Add apples, onion, carrot and celery and saute over medium heat until tender, 5-7 minutes. Add flour, curry and thyme; cook, stirring for 2-3 minutes. Stir in chicken stock, chicken and rice. Bring to boil, reduce heat and simmer for 15 minutes or until rice is tender. Add salt and pepper to taste. Just before serving, stir in milk or cream and heat through. Makes 4-6 servings.
2 apples, peeled and diced
1 onion, chopped
1 carrot, thinly sliced
2 celery stalks, thinly sliced
4 tsp flour
2 tsp curry powder
½ tsp thyme
4 cups chicken stock
1 cup shredded cooked chicken or turkey
½ cup uncooked rice
salt and pepper to taste
1 cup whole milk or cream
In a large saucepan, melt butter. Add apples, onion, carrot and celery and saute over medium heat until tender, 5-7 minutes. Add flour, curry and thyme; cook, stirring for 2-3 minutes. Stir in chicken stock, chicken and rice. Bring to boil, reduce heat and simmer for 15 minutes or until rice is tender. Add salt and pepper to taste. Just before serving, stir in milk or cream and heat through. Makes 4-6 servings.
Orange Glazed Butternut Squash
Glaze
2 tbsp of butter melted
2 tbsp honey or to taste
zest of one orange
3 tbsp freshly squeezed orange juice
2 tsp balsamic vinegar
½ tsp fresh thyme leaves chopped or to taste
salt and pepper to taste.
Combine all ingredients and set aside.
Squash Mixture
1 medium butternut squash, peeled and cut into 1” cubes
1 small red onion into rings.
1 tablespoon olive oil
Toss the squash and onions in the oil. Bake in the oven at 375 degrees F. allowing the squash to brown slightly. Turn the squash gently. When tender, toss with glaze. Serve warm.
2 tbsp of butter melted
2 tbsp honey or to taste
zest of one orange
3 tbsp freshly squeezed orange juice
2 tsp balsamic vinegar
½ tsp fresh thyme leaves chopped or to taste
salt and pepper to taste.
Combine all ingredients and set aside.
Squash Mixture
1 medium butternut squash, peeled and cut into 1” cubes
1 small red onion into rings.
1 tablespoon olive oil
Toss the squash and onions in the oil. Bake in the oven at 375 degrees F. allowing the squash to brown slightly. Turn the squash gently. When tender, toss with glaze. Serve warm.
Squash and Potato Gratin
Our play on scalloped potatoes. Substitute sage for the thyme if you have some on hand. The colourful layers make this an excellent potluck dish.
1 butternut squash
4 large baking potatoes such as Russet, peeled
¼ cup butter
¼ cup flour
2 cups squash stock or broth or a mixture of both.
¾ cup cream
2 garlic cloves, crushed
4 thyme sprigs or 1 teaspoon thyme leaves
Salt and pepper
1 cup grated old cheddar cheese
½ tsp dry herbs such as thyme or oregano
To prepare the squash, cut it in half lengthwise, scrape the seeds and pulp into a saucepan. Set the squash aside. Add two cups of water, the garlic and the thyme to the pulp/seeds and simmer for 20 minutes. After 20 minutes strain the liquid squeezing all of the flavours out of the garlic and thyme.
Add vegetable broth to make 2 cups. Microwave the squash halves. (see tip below) Melt the butter in a saucepan and add 2T flour to make a paste. Add the squash stock and cream and simmer until thickened. Season to taste. Thinly slice the squash and the potatoes on a mandolin. Butter the bottom of an 8”x8” glass baking dish. Start layering the slices beginning with squash then alternating squash and potato to create colorful layers. Pour the liquid over the vegetables, cover with foil and bake for about 40 minutes. Remove foil and bake uncovered another 10-20 minutes. Liquid should bubble and vegetables should be cooked through.
Mix the herbs with the cheese sprinkle on top for the final 5 minutes until the cheese melts.
1 butternut squash
4 large baking potatoes such as Russet, peeled
¼ cup butter
¼ cup flour
2 cups squash stock or broth or a mixture of both.
¾ cup cream
2 garlic cloves, crushed
4 thyme sprigs or 1 teaspoon thyme leaves
Salt and pepper
1 cup grated old cheddar cheese
½ tsp dry herbs such as thyme or oregano
To prepare the squash, cut it in half lengthwise, scrape the seeds and pulp into a saucepan. Set the squash aside. Add two cups of water, the garlic and the thyme to the pulp/seeds and simmer for 20 minutes. After 20 minutes strain the liquid squeezing all of the flavours out of the garlic and thyme.
Add vegetable broth to make 2 cups. Microwave the squash halves. (see tip below) Melt the butter in a saucepan and add 2T flour to make a paste. Add the squash stock and cream and simmer until thickened. Season to taste. Thinly slice the squash and the potatoes on a mandolin. Butter the bottom of an 8”x8” glass baking dish. Start layering the slices beginning with squash then alternating squash and potato to create colorful layers. Pour the liquid over the vegetables, cover with foil and bake for about 40 minutes. Remove foil and bake uncovered another 10-20 minutes. Liquid should bubble and vegetables should be cooked through.
Mix the herbs with the cheese sprinkle on top for the final 5 minutes until the cheese melts.
Summer Sweet Corn
Nothing beats the sweet taste of summer fresh corn —don't overcook it! Many folks make the mistake of cooking their corn too long. Here's a hint for cooking the sweetest, tastiest, most tender corn in town or in the country.
Husk corn.
Bring water to a boil.
Add corn, and return water to boil.
For small cobs, cook 4 minutes from the time corn starts boiling.
For large cobs cook 6 to 8 minutes from the time corn starts boiling.
Serve with fresh butter. Sprinkle with parmesan cheese or squeeze a lime and sprinkle with chili powder.
Husk corn.
Bring water to a boil.
Add corn, and return water to boil.
For small cobs, cook 4 minutes from the time corn starts boiling.
For large cobs cook 6 to 8 minutes from the time corn starts boiling.
Serve with fresh butter. Sprinkle with parmesan cheese or squeeze a lime and sprinkle with chili powder.
Zucchini RELISH
Mix and let stand overnight:
10 cups of ground zucchini (do not peel)
4 cups of ground onions
5 tablespoons of salt
Drain then rinse in cold water. Drain again, pressing out remaining water.
Add the following ingredients and cook 30 minutes, stirring often.
2 1/4 cups of cider vinegar
6 cups of sugar
1 tablespoon of nutmeger
1 tablespoon of tumeric
2 tablespoons of cornstarch
2 tablespoons of celery seed
1/2 teaspoon of ground pepper
3 red sweet peppers ground
3 green sweet peppers ground.
Seal in sterilized jars while hot. Makes 12-18 jars.
10 cups of ground zucchini (do not peel)
4 cups of ground onions
5 tablespoons of salt
Drain then rinse in cold water. Drain again, pressing out remaining water.
Add the following ingredients and cook 30 minutes, stirring often.
2 1/4 cups of cider vinegar
6 cups of sugar
1 tablespoon of nutmeger
1 tablespoon of tumeric
2 tablespoons of cornstarch
2 tablespoons of celery seed
1/2 teaspoon of ground pepper
3 red sweet peppers ground
3 green sweet peppers ground.
Seal in sterilized jars while hot. Makes 12-18 jars.
