Mini Ontario Apple and Pear Pastries

"In the entire circle of the year there are no days so delightful as those of a fine October..." Alexander Smith

Hiya my followers! What a lovely autumn day!
Here in our neck of the woods, we're enjoying some of those fall days that make you want to get outside and do something! You know, perhaps go to a farmer's market, buy some locally grown apples, pick out a Halloween pumpkin... Well, my sweetie Kevin and I did all of the latter yesterday, right here in Georgetown at 'Allison's Farm Market!' How fun!
So, since I now have a bag of Ontario grown McIntosh apples in our apartment, I figured I should make something with them for my blog today! A quick inventory lets me know we also have some pears, dried cherries, orange juice and puff pastry. Let's see what I can do!

Simple and Tasty Recipe:

Mini Ontario Apple and Pear Pastries
(makes 18)

2 McIntosh apples, peeled, cored and finely chopped
2 Bosc pears, peeled, cored and finely chopped
1/3 cup dried cherries, chopped
2 tbsp brown sugar
1 tbsp orange juice
1 package butter puff pastry, I prefer President's Choice brand (it comes pre-rolled)
1 to 2 tbsp flour
1 egg, beaten
Icing sugar for dusting

Preheat the oven to 375 degrees. Place the chopped fruit, dried cherries, sugar and orange juice into a bowl and toss together until the sugar is dissolved. Unroll both sheets of puff pastry and using a glass with a circumference of about 8cm, cut out 9 circles of pastry out of each sheet, totalling 18. Place the circles onto a lightly floured surface and transfer the parchment paper from under the pastry onto a large sheet pan or two smaller sheet pans to accommodate all of the pastries. Arrange the circles onto the tray, so they are not touching. Place a heaping tbsp of the apple and pear filling onto the centre of each circle. Brush the edge of the pastry with the beaten egg. Place the tray into the oven and bake for 20 to 25 mins, until the pastry is browned. Allow to cool slightly, sprinkle with icing sugar and serve. Enjoy!

Having the pre-rolled puff pastry in the freezer is so handy! Wouldn't a batch of these mini tarts be perfect for a last minute dinner party offering? Now, as always, please feel free to switch up the recipe to suit your own tastes. Use all apples if you like, substitute the dried cherries with cranberries, add a touch of  cinnamon, toss in some nuts, etc!
So, make sure you also get outside and enjoy these lovely autumn days, okay followers?! Blogger's orders! Ha! Till next time!

Chunky Ontario Autumn Vegetable Soup



"Good soup is one of the prime ingredients of good living." Louis P. De Gouy

Hiya my fab followers!
Well, I woke up this morning feeling a tad under the weather and I now have a hankering for a hot bowl of homemade soup. Luckily for me, it looks like I don't even have to leave the house to shop for any ingredients. And thank goodness, since it looks rather dreary outside! Last week my sweetie Kevin came home with two giant squash that were harvested out of one of his co worker's gardens. One is a butternut, but I have no idea what the other one is! Do any of you know? So, along with the squash, I've got a few carrots, sweet potatoes, onions and some celery. All locally grown, of course! I'm happy to see that most of our herbs have survived the first couple of frosts, so I'll be tossing some of them into the pot as well! Okay, I better get started cooking. Mmmm, can't wait to taste it!

Simple and Tasty Recipe:

Chunky Ontario Autumn Vegetable Soup
(serves 6 to 8)

2 tbsp olive oil
1 tbsp butter
2 onions, chopped
4 cloves garlic, chopped
1 butternut squash (small in size), chopped
2 sweet potatoes, peeled and chopped
2 carrots, scrubbed and chopped
2 celery stalks, chopped
2 bay leaves
6 thyme sprigs
2 sage leaves
2 parsley stalks, 1 in the pot, 1 reserved
Sea salt
Freshly ground pepper
Water or vegetable stock

In a large pot with a lid, heat the oil on medium heat and add all of the vegetables and herbs, stir in a generous pinch of salt and a grind of pepper. Cover with the lid and allow to cook for about 20 mins, stirring occasionally, making sure to scrape up any dark bits on the bottom of the pot. Pour in enough cold water, or stock, until the vegetables are covered by about a couple of cms. Replace the lid and bring to the boil. Once boiling, remove lid, reduce heat to medium low and simmer for about another 20 mins, until all the veggies are soft. Chop the reserved parsley and toss in the pot and if you like, use a potato masher and give the pot a few good mashes. Remove the stalks and leaves, adjust the seasoning with salt and pepper, serve with buttered bread and sharp cheese. Enjoy!

There you go! A delicious soup, perfect for a day like today! Please feel free to use whatever autumn veggies you have around. Turnip, cabbage, parsnips or Brussels sprouts would all be delicious additions!
Now, at the bottom of today's blog I have included a couple of pictures from our recent trip to Cuba. 43 of us managed to get down there for the marriage of my brother Jordan and his wonderful Jennifer. The wedding went off without a hitch and a fantastic time was had by all! Congratulations again!
Also, I would like to say hello to my great aunt Marge and to my great uncle Ed! It was so lovely to have dinner together and get to spend some time with you both!



Kitchen Tip Number Three: Butchering a Butternut

Butternut squashes can be a bit intimidating! They are generally large in size and have a very tough skin. Trying to tackle one without a game plan can be a stressful experience, but with my step by step instructions, you might find it a bit easier. But, before we begin, make sure your knife is sharp and that your cutting board is secure!

1. Cut the squash into smaller pieces, so it is more manageable to handle.

2. Cut the tough skin off one piece at a time, then continue to cut into your desired shapes and sizes.

 

 

 

3. Use a spoon to scoop out the seeds.

4. Turn the scooped out piece upside down and cut in half. Cut off the skin around the edges. You can hold the piece like a handle for a better grip.

 

5. Flip the piece of squash on it's side to remove the last of the skin and the core end.

 

  

 

6. Cut into your desired shapes and sizes.

 

7. Not too shabby!

 

 

 

Turkey Stock and Turkey Soup

"Only the pure of heart can make soup." Ludwig Van Beethoven

Hello followers! I hope you all had a fabulous Thanksgiving!
Now, I'm sure that all of you have had your fill of turkey sandwiches by now and are ready to warm up to a bowl of homemade turkey soup! So, today I have posted my turkey stock recipe and my recipe for turkey soup. Both very easy to make and not only will you enjoy eating your delicious soup, but your house will be filled with the most inviting aroma while making the stock!

Simple and Tasty Recipe:

Turkey Stock

1 roasted turkey carcass, any meat or stuffing removed and set aside
1 onion, quartered
1 leek, green only, rough chop
1-2 celery stalks, rough chop
1-2 carrots, rough chop

1 bouquet garni:
1 pc of rinsed leek green
1 sprig of fresh thyme & parsley
1 bay leaf
4 - 5 peppercorns
(make your bouquet garni by placing the thyme, parsley, bay leaf and peppercorns inside the leek and tie with butchers twine, as pictured below)

.in the roasting pan, add enough cold water to cover the carcass and place on top of the stove over one or two burners, depending on the size of your pan (or in a stock pot), heat on medium
.add leek, onion, celery stalk, carrot and the bouquet garni
.slowly bring the water up to a rolling boil, then turn down to a low simmer, cook for 4 to 6 hrs
.skim off the fat and impurities regularly with a spoon or small ladle, discard
.once done, pass through a cheesecloth lined colander or a fine mesh strainer
.once cooled, discard bones and veg

Turkey Soup
(serves 4 to 6)

2 Tbsp extra virgin olive oil
1 onion, chopped
1 leek, white part only, rinsed well and chopped
2 celery stalk, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 bay leaf
1 sprig of fresh thyme, left whole
2 L home made turkey stock
1 cup egg noodles
a hand full each of frozen peas and green beans
2 cups leftover turkey and stuffing, cut or torn into bite sized pieces
sea salt and fresh ground pepper, to taste
a hand full of fresh parsley, chopped

. in a pot on medium heat, add olive oil, throw in onion, leek, celery, carrot, bay leaf and thyme
. cook 5 mins and stir frequently until onions start to brown, season with salt and pepper
. next add garlic, stir 1 min, add stock
. bring to a rolling boil, then turn down heat to a low simmer, cover with lid
. simmer for about 20 to 30 mins until veg have reached desired doneness, meanwhile...
. in a small pot boil the noodles until el dente, throw in the frozen veg to thaw, strain and rinse under cold water, set aside
. once the veg in the soup are done, stir in noodles, beans and peas, turkey and stuffing
. heat through, taste for seasoning, throw in chopped parsley, serve, enjoy!