RECIPES
2024 Recipes
Chocolate Caramel Brittle
Ingredients
450g unsalted butter, chopped
2 cups (440g) white (granulated) sugar
2 tablespoons glucose syrup (substitute: honey or maple syrup)
1/2 cup (125ml) water
300g dark chocolate, finely chopped
Direction
Line a 24cm x 34cm baking tray with non-stick baking paper. Place the butter in a mid-sized saucepan over medium heat and stir until melted. Add the sugar, glucose syrup and water and stir with a metal spoon to combine. Place a sugar (candy) thermometer in the saucepan and cook, stirring occasionally until the temperature reads above 140°C (284°F), for 22-25 minutes or until it reaches 152° (305°F). Working quickly, pour the caramel onto the tray and allow to stand for 5 minutes.
Sprinkle the chocolate over the caramel and allow to melt for 2 minutes. Smooth the chocolate using a palette knife and allow to stand at room temperature for 10 minutes. Refrigerate for 40 minutes or until the chocolate is set.
Break the brittle into shards to serve. SERVES 10-12
Tip: Store the brittle in an airtight container for up to 1 week
Bourbon, Marmalade and Ginger Glazed Ham
Ingredients
1 1/2 cups (510g) store bought orange marmalade
30g ginger, peeled and thinly sliced
1 clove garlic, crushed
2 cups (350g) light brown sugar
3 cups (750ml) water
2 tablespoons Dijon mustard
¼ cup (60ml) bourbon
1 x 6-7kg ham leg
cloves for decorating
Directions
Place the marmalade, ginger, garlic, sugar, water and mustard in a medium saucepan over medium heat. Bring to a simmer, whisking to combine. Cook for 15 minutes or until slightly reduced. Add the bourbon, whisk to combine and remove from the heat.
Preheat oven to 180°C (350°F). Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Score the fat of the ham in a diamond pattern and push 1 clove into the center of each diamond. Place the ham on the rack and pour the glaze over. Roast, brushing with the glaze every 15 minutes, for 1 hour or until the ham is golden and sticky.
Serve the ham with any remaining glaze. SERVES 12-14
2023 Recipes
Caramel Snickerdoodle Martini
Ingredients
1/4 c. caramel, warmed
2 tbsp. cinnamon sugar
1 c. heavy cream
2 oz. Smirnoff Kissed Caramel
Pinch of ground cinnamon
Ice
Whipped cream, for garnish
Cinnamon sticks, for garnish
Directions
Step 1 Place caramel on a plate and cinnamon sugar on another. Dip rims of martini glasses in caramel, then in cinnamon sugar.
Step 2 In a cocktail shaker, add heavy cream, Smirnoff Kissed Caramel, and cinnamon. Add ice and shake until cold. Pour into glasses and top each one with whipped cream and a cinnamon stick.
Christmas Mule
Ingredients:
2 ounce vodka
2 ounce peppermint schnapps
2 ounce 100% all natural cranberry juice
1 tablespoon simple syrup (omit if using sweetened cranberry juice*)
8 ounce ginger beer
For the garnish: Rosemary sprig, peppermint stick (optional)
Directions:
Step 1 In a copper mug or glass, pour in the vodka, cranberry juice, peppermint schnapps, and simple syrup. Add the ginger beer.
Step 2 Add ice and garnish with a rosemary sprig and peppermint stick, if desired. Serve immediately.
Notes:
**100% cranberry juice has no sugar added. If using cranberry juice cocktail, omit the
simple syrup. You can also add simple syrup to taste if you prefer a more tart drink.
**Tip: For advanced prep, pour together the 8x the recipe in a pitcher. Then pour a little over 3 ounces in each glass and top with 4 ounces ginger beer.
Ratatouille Pie
Ratatouille Filling
1 medium eggplant (about 1 lb. or 500 gm).
6 Tbsp (90ml) olive oil, more as necessary
1 large onion, diced
1 large zucchini (about 12 oz 360g),
1 large red pepper, diced
¼ tsp (1ml) kosher salt
2 cloves garlic, minced
One 14-oz (420 g) can good quality
Plum tomatoes
One 6-oz (175 g) jar marinated artichoke.
Hearts, drained and finely chopped
18 large Kalamata olives, pits removed and
Coarsely chopped
1 tsp (5 ml) hot sauce (such as Sriracha)
3 Tbsp (45 ml) freshly chopped parsley
1 Tbsp (15 ml) freshly chopped basil
Cheese Filling
1 3/4 cups (435 ml) ricotta cheese, strained
In a sieve to remove excess water
1 cup (250 ml) crumbled feta cheese
½ cup (125 ml) freshly grated
Parmesan cheese
1 egg, slightly beaten + an extra beaten egg
For brushing the pastry
Special Equipment
9-inch (23 cm) springform pan
Preparation
This is one of those dishes where starting the day ahead for some of the ingredients makes sense, allowing flavours to develop and also to reduce the sauce so that the pastry does not get soggy.
Leave the eggplant, zucchini and cheese filling to the time you will fill the pie and bake.
Tomato Base:
In a wide saucepan, sauté the onion in olive oil until translucent. Add the red pepper cook until soft if you are using a fresh pepper. We find that using roasted pepper adds more flavour and shortens this step. Add garlic and cook for a short period until aromatic and then add the tomatoes, breaking them up with a wooden spoon. Add the artichokes, pitted olives, hot sauce and herbs.
Simmer uncovered over medium heat until the liquid has completely evaporated.
Eggplant and Zucchini.
Slice the eggplant into ½” disks, sprinkle with a small amount of salt and let stand for 30 minutes, then blot dry.
Heat about two Tablespoons of olive oil in a wide pan, and working in small batches, cook the eggplant until browned. Add oil as needed to keep them from sticking. Set aside.
Cut the Zucchini into ¼” slices and again working in batches, cook in olive oil until browned.
Gently mix in the tomato and red pepper filling. Add seasoning and salt as needed.
Cheese Filling:
Strain the ricotta, add feta parmesan and egg into a bowl and mix well.
Putting it together:
Heat the oven to 350°F.
Spread the cheese mixture along the bottom of a pastry lined springform pan (or pie plate).
Then cover the cheese mixture with the eggplant slices and top with the tomato-zucchini mixture.
Brush the pastry edge with the beaten egg and press on the pastry lid. Brush the top with more of the beaten egg. Cut the slots for steam to escape.
Place the pie on a cookie sheet and bake for 50 to 60 minutes until the pastry is golden. Rotate the pie halfway through. You may need to cover it with aluminum foil to protect the pastry from becoming over cooked.
Allow the pie to rest about 30 minutes before serving.
Butternut Squash and Apple Soup
Ingredients
2 butternut squash, peeled, seeded and roughly diced (substitute pumpkin)
¼ cup maple syrup
2 Granny Smith apples (or other sour apples)
1 Tbsp vegetable oil
3 large shallots, roughly diced (or substitute a small onion)
6 garlic cloves, chopped
¾ cup white wine
1 cup apple juice
5½ cup vegetable stock
1¼ cup whipping cream
Juice of one lemon
Directions
Preheat oven to 450° F. Line a baking sheet with parchment paper.
Place the squash in a large bowl and season with salt and pepper. Add the maple syrup and toss until the squash is well covered. Transfer squash to the baking sheet and roast until cooked through and slightly caramelized. About 30 minutes.
Peel and core the apples. Cut the flesh into ¼ inch pieces.
Heat the oil in a medium pot over medium heat. Add the garlic and shallots and sauté for 2 minutes. Stir in the diced apple, white wine and apple juice, cook until the liquid is reduced by half, about 10 minutes. Add the vegetable stock and bring to a boil. Add the roasted squash, as well its cooking juices. Add the cream and reduce the heat to a simmer and cook for about 10 minutes.
Remove from heat. Use a hand blender (or food processor) to purée the soup until smooth. Stir in the lemon juice and season to taste with salt and pepper.
If need be, thin with a small amount of vegetable stock or water.
2022 Recipes
Sour Cream Drops
Ingredients
Source: Taste of Home
1/4 cup shortening
3/4 cup sugar
1 large egg, room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Frosting:
2 tablespoons butter
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water
Directions
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream, and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla, and enough water to reach a spreading consistency. Frost cooled cookies.
Sausage Stuffing
Ingredients
2 tbsp olive oil
1 lb bulk sausage meat
¼ cup butter
1 large onion chopped
1 ½ cup celery chopped
2 large apples chopped
12 cups of bread – sourdough ideally
1 tsp salt
1 tsp pepper
1 ½ tsp sage
1 ½ tsp thyme
1 tbsp poultry seasoning
¼ tsp nutmeg
½ cup chicken stock
Cooking
Brown sausage in oil then add butter, onion, celery, and apples and gently cook until onions soften. Stir occasionally. Then add half the bread cubes and stir until golden.
Add spices, remaining bread cubes, and ½ cup of chicken stock
Makes enough to stuff a 12-14 lb turkey
Baking
If you prefer to cook it outside the turkey (like me), after the cooking steps, bake it in a pan at 350◦F for 30-40 minutes. Or until the top is browned and crispy.
Cheese Straws
Source: Jack Photo
Ingredients:
¼ Cup Butter (or shortening)
1 Cup Flour
½ teaspoon Salt
1 Cup grated Cheddar cheese
1 egg
2 Tablespoons ice water
¼ teaspoon Cayenne pepper
Directions:
Cut the butter into the flour and add the salt, grated cheese and cayenne. Beat the egg well with ice water and add to the flour mixture. Knead well together
On a lightly floured board, roll out to ~1/8” thickness.
Cut into ¼” strips, twist into spirals.
Place on pans lined with parchment paper (or greased with butter) and bake at 400°F for roughly 10 minutes until golden brown.
2021 Recipes
Cornish Hens with Stuffing
Hens:
2 (1 1/4- to 1 1/2 pound) Cornish hens thawed (see note 1)
2 tablespoons butter softened
salt and freshly ground black pepper
Stuffing:
1/4 cup butter (1/2 stick) plus more for buttering dish
1/2 large onion chopped
2 celery ribs halved lengthwise and chopped
1 large egg
1 cup chicken broth (see note 2)
salt and freshly ground black pepper
1/4 cup fresh parsley minced (see note 3)
1/2 teaspoon fresh sage minced, or 1/4 teaspoon dried
1/2 teaspoon fresh thyme minced, or 1/4 teaspoon dried
1/2 teaspoon fresh marjoram minced, or 1/4 teaspoon dried
1/2 large loaf French bread cut into 1/2-inch cubes and dried overnight on counter (see note 4)
Apple glaze:
2 cups apple cider or apple juice
1 tablespoon honey
1 tablespoon Dijon Mustard
Cooking Instructions
Adjust oven racks to accommodate both baking dishes at the same time (one for the hens, one for the stuffing). Preheat oven to 350 degrees.
For the hens:
Truss the hens by tucking the wings against the hens, running a piece of cooking twine from the neck of the bird around the breasts, and tie the drumsticks together.
Place the hens breast side up in a shallow baking dish. Rub each hen with butter, and sprinkle with salt and freshly ground pepper. Bake uncovered for one hour.
For the stuffing:
While the hens are baking, prepare the stuffing. Coat a 9-inch by 9-inch baking dish with butter.
In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, in a large bowl whisk the egg. Stir in broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
To the skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to the bowl with the eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
For the apple glaze:
While the hens and stuffing bake, prepare the apple glaze in a small saucepan. Bring the apple cider to boil and cook until reduced by half (1 cup). Remove the saucepan from heat and stir in honey and Dijon mustard. Set aside 1/2 cup for serving.
Brush hens with apple glaze and bake until a thermometer reads 170 degrees, about 25 to 35 minutes longer, basting with pan juices occasionally (if hens brown too quickly, cover the pan loosely with foil).
Remove hens from oven, tent with foil, and let stand 10 minutes. Serve the hens with stuffing, passing the reserved apple glaze separately.
Mushroom Tart
1 sheet puff pastry (about 1 lb)
1 to 1½ lbs of 3 types of mushrooms. (Chanterelle, crimini, oyster, shitake etc)
1 cup chopped shallots
¼ cup unsalted butter
2 tsp fresh thyme
Olive oil
~¼ cup white wine vinegar
2 tsp soya sauce
3 Tbsp fresh grated parmesan cheese
½ cup grated gouda (or other cheese)
¼ cup goat cheese
2-3 Tbsp Milk
Preheat oven to 425ºF
Lay the puff pastry on parchment paper on a cookie sheet. Cut the corners @ 45º and fold the edges over to make a border. Use a fork to prick the pastry to reduce the pastry buckling. Sprinkle with the parmesan cheese and place in oven. Reduce temperature to 350ºF and bake for 15 - 20 minutes until the edges are golden, rotate the pan once.
Combine the other two cheeses with a little milk so that the mixture is spreadable.
Saute the shallots on low - medium heat in olive oil, when the shallots are translucent add the thyme and saute for 1 minute more. Remove and transfer to a bowl, where you can mix with the finished mushrooms.
Slice the mushrooms and saute in butter and olive oil in small batches until golden, add a small amount of the wine vinegar and soya sauce and saute until mostly reduced than transfer to the bowl and continue until the mushrooms are all cooked.
Spread the cheese on the puff pastry and then sprinkle the mushroom and shallots over top.
Bake for 15 minutes @ 350ºF.
Can serve right away or rewarm when needed.
2020 Recipes
Maple and prosciutto wrapped brined turkey breast with herb butter (portion friendly)
Brine
• 2 cups fry white wine
• 2 cups water
• ¼ cup salt
• ½ cup light brown sugar
• 6 cloves of garlic, bruised
• 4 springs flat-leaf parsley
• 1 bunch sage
• 4 sprigs of thyme
• 2 bay leaves
• 1 litre water, extra
Herb butter
• 2 gloves of garlic, crushed
• 1/3 cup finely chopped flat leaf parsley
• 2 tsp chopped thyme
• 2 tsp chopped sage
• 2 tsp lemon rind
• 300 g unsalted butter
• 2 tsp sea salt
• 2 tsp cracked black pepper
Remaining
• 2 x 1.8KG turkey breast fillets, skin on
• 20 slices of prosciutto
• ¼ cup maple syrup
• Dijon mustard to serve
• Fruit chutney (store bought) to serve
Place the wine, water, salt, sugar, garlic, parsley, sage, thyme, and bay leaves in a medium saucepan over high heat. Bring to boil, stirring to dissolve salt. Allow to cool slightly and pour the brining liquid into a large 6 litre container. Add the extra water and stir to combine. Using your hands, carefully loosen the skin from the flesh of the turkey breasts. Lower the turkey breast, skin-side down, into the brine. Cover and refrigerate for 2-3 hours (no longer).
To make the herb butter, place garlic, parsley, thyme, sage, lemon rind, butter, salt and pepper in a medium bowl. Mix well to combine and set aside.
Preheat over to 350 F. Line a large baking tray with aluminum foil. Remove the turkey from the container, discarding the brine, and pat dry with absorbent kitchen paper towel. Spread the herb butter under the skin. Lay 10 slices of prosciutto on a board, overlapping slightly. Top with a turkey breast, skin-side down. Wrap the prosciutto around the turkey breast, pressing to secure. Repeat with the remaining prosciutto and turkey. Place the turkey breasts on the tray and roast for 1 hour or until golden and the juices run clear when tested with a skewer. Brush the prosciutto with the maple syrup, loosely cover with aluminum foil and allow to rest for 15 minutes.
Thinly slice the turkey and serve with mustard and fruit chutney.
Serves 6-8.
Chocolate-hazelnut Pavlova with marinated raspberries.
Meringues
• 150 ml egg whites (about 4 eggs)
• 1¾ cups (280g) icing sugar, sifted + extra for dusting
• 1 Tbls cornstarch, sifted
• 1 cup (100g) ground hazelnut
• 2 Tbls cocoa powder, sifted
• 3½ cups (875ml) cream
• 200g dark chocolate, chopped
• 2 cups (500g) mascarpone
Marinated raspberries
• 250 g raspberries
• 1 Tbls icing sugar
• 2 Tbls white rum
Meringues
Whisk egg whites at high speed until stiff peaks form. Add 1½ cups of the icing sugar, 1 tablespoon at a time allowing it to be fully incorporated. Whisk for a further 5 to 7 minutes after all the icing sugar has been added until the mixture is thick and glossy. Add cornstarch, cocoa and ground hazelnuts and whisk until well combined.
Divide into 4 7” circles on two baking sheets lined with parchment paper, use a palette knife to spread evenly. (use non stick parchment paper or grease parchment paper with butter.)
Bake in preheated oven at 250ºF for 30 minutes. Meringues should be crisp to the touch. Turn oven off and leave meringues to cool in closed oven for another 30 to 40 minutes. Remove and allow to cool to room temperature.
Filling
Heat 1½ cups of the cream to the boil in a saucepan, remove from heat and add the chopped chocolate and whisk until smooth. Allow to cool completely. In mixer, whisk mascarpone and chocolate cream mixture until stiff peaks form. Separately, whisk 2 cups of cream and ¼ cup of icing sugar until soft peaks form. Layer meringue, 1/3 each of the chocolate mixture and the cream mixture and repeat twice more, topping with final meringue. Add marinated raspberries and dust with icing sugar.
Serves 6-8 (depending on how generous you are)