Upside Down Cranberry and Orange Cake, Sticky Date Cake with Caramel Sauce, Mini Butter Tarts with Cranberries and Walnuts, Chocolate Truffles

Merry Christmas!

 

Hiya followers, Christmas is almost here! Hurrah!

The holiday season wouldn't be complete with tempting desserts and delicious sweets! Here are four fabulous recipes to satisfy your need for festive treats. I love Christmas time! It's certainly the time of year that I allow myself a sweet or two and I'm sure this year will be no different. 

Well, I'm pretty sure that this is the shortest blog I've ever done, but you know what they say, short and sweet! Have a merry Christmas, a joyful Boxing Day, a happy New Year and I'll be back in 2014 to continue the Culinary Adventure! Bye for now my loyal followers, thank you for stopping by and remember to be safe and sound this holiday season!



Upside Down Cranberry and Orange Cake

(serves 8)

½ cup butter, softened and divided

1 cup sugar
1 ¾ cups cranberries, fresh or frozen
1 egg
1 tsp vanilla
1 orange, zest only
1 ¼ cup all purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup milk

Preheat oven to 350, place rack in the middle.

Rub the bottom and sides of an 8-inch round cake pan with 2 tbps butter.  Sprinkle the sugar evenly in the bottom of pan and out spread the cranberries evenly on top. With an electric mixer, cream remaining butter and 1/2 cup sugar until light and fluffy. Add in the egg, vanilla and orange zest. Beat until well combined. In another bowl, mix together the flour, baking powder and salt. With the mixer on low speed, add the flour mixture to the butter mixture in two batches, alternating with the milk, until well combined. Spoon the batter into the cake pan and smooth evenly over the cranberries.

Place the cake pan on a baking sheet and bake for 30 to 35 mins, until a toothpick inserted in the middle comes out clean. Allow the cake cool in the pan for about 15 mins. Run a knife around edge of the pan, place a serving plate with a rim on top and carefully invert the cake. Serve warm or at room temperature.

Sticky Date Cake with Caramel Sauce

(makes 16 pieces)

1 ¼ cup dates, pitted
1 ¼ cup water
½ tsp baking soda
½ cup butter
¾ cup white sugar
2 eggs
2 cup flour
2 tsp baking powder
¼ tsp salt

Caramel Sauce

1 cup brown sugar
1 cup 35% cream
½ cup butter

Preheat the oven to 350 degrees and lightly grease a 20cm x20cm baking tin (8 inch x 8 inch).

Place the dates in a medium sauce pan with the water and bring to a boil. Simmer for a few 2 to 3 minutes to soften the dates, remove from the heat and stir in the baking soda. Set aside to cool, then transfer to a food processor and process until smooth.

Cream the butter and sugar with and electric mixer until pale and fluffy. Beat in one egg at a time until fully incorporated (remember to scrape down the sides). Stir in the flour, baking powder, salt and the dates. Pour the batter into the greased tin and place in the oven for 30 to 40 minutes, or until a toothpick or skewer that is pushed into the middle of the cakes comes out clean.

Meanwhile, make the caramel sauce by placing all of the sauce ingredients into a medium saucepan. Bring to the boil, reduce to a simmer and stir until the sauce has come together and is slightly thickened. Serve warm or at room temperature with the warm caramel sauce.

Mini Butter Tarts with Cranberries and Walnuts

(makes 24 mini tarts)

350 gr pastry, homemade or store bought
3 tbsp butter, melted
1/2 cup brown sugar
1 egg
1 tsp cider vinegar
pinch of salt
1/4 cup walnuts, chopped
1/4 cup dried cranberries

Preheat oven to 400.
Roll out pastry to 1/2 cm thick and cut out appropriate sized rounds, place them into lightly greased tart tins and refrigerate until the filling is done. In a bowl, vigorously whisk together the butter, brown sugar, egg and pinch of salt until the sugar is dissolved. Bring the tart tins out from the fridge, place several pieces of the walnuts and the cranberries into each shell. Pour the filling in until is it 3/4 full. Bake in the oven for about 10 to 12 mins until the pastry is browned and the filling is bubbling. Allow the tarts to cool in the tins before gently removing them.

 

Chocolate Truffles
(makes about 48)

300gr dark chocolate, about 70% cocoa solids, broken into small pieces
1/4 cup butter, cubed
1 cup 35% whipping cream
1/2 cup cocoa powder

Put the cocoa powder into a medium sized bowl, set aside. Combine the chocolate and butter pieces into a medium sized bowl. Pour the cream into a small saucepan and heat on high until it begins to boil. Pour the hot cream over the chocolate and butter, allow to rest for about a minute. Stir the mixture until the chocolate is fully melted and smooth. Turn the chocolate mixture out into a shallow dish and place into the fridge until it is firm, about an hour. Using a melon baller or measuring spoon, scoop out heaping  teaspoons of chocolate. Working fast, quickly shape them into a ball, drop into a bowl of the cocoa and toss around with a spoon until fully coated. Refrigerate until serving. Make up to 3 weeks ahead and store in an airtight container in the fridge.

Variations...

Amaretto and Dark Chocolate Truffles:
Stir 1/4 cup amaretto liquor into the chocolate mixture. Chill and shape as above, but coat in 1 cup chopped almonds instead of the cocoa.

Orange and Dark Chocolate Truffles:
Stir 2 tbsp orange zest into the chocolate mixture. Chill and shape as above, but coat in 1/2 cup white sugar combined with 1 tbsp orange zest instead of the cocoa.

Sea Salt and Dark Chocolate Truffles:
Stir 1/2 sea salt into the chocolate mixture. Chill and shape as above, but coat in 100gr grated dark chocolate instead of the cocoa powder. Sprinkle with a little extra sea salt to garnish.

Chili and Dark Chocolate Truffles:
Stir 1/4 tsp Mexican chili powder into the chocolate mixture. Chill, shape and coat in cocoa powder as above. Sprinkle with a little extra chili powder to garnish.

Pan Fried Brussels Sprouts with Pancetta, Rosemary and Garlic Roasted Potatoes, Honey and Thyme Roasted Vegetables

One week 'til Christmas! Ack!

Hiya my festive followers, don't you hope we get a white Christmas?!
As promised, I'm back with more holiday recipes! Today I am sharing a few side dish ideas, all fit to adorn your Christmas dinner table. Remember, just because it's a special meal doesn't mean your culinary creations need to be complicated! If you're an organized kinda person and have time a day or two ahead, you could always trim up the Brussels sprouts, peel and cut all of the root veggies and put them in water in the fridge and peel the pearl onions. But, even if you don't have the time, these recipes are still quick to prepare!
Hang in there followers, I know it's a busy time of year but remember to also enjoy it. I'll be back again very soon with some holiday dessert ideas! Yum!

Simple and tasty recipes:

Pan Fried Brussels Sprouts with Pancetta

(serves 4 to 6)

½ cup pancetta, roughly chopped (or substitute 4 pcs bacon, rough chopped)

1 tbsp butter
500 gr Brussels sprouts, trimmed and halved
½ large onion, sliced into thin wedges
3 sprigs of fresh thyme
Sea salt and fresh ground pepper to taste
*1 tbsp fresh parsley, chopped (optional)

In a large frying pan cook the pancetta (or bacon) on medium low heat until browned and crisp. Remove with a slotted spoon to a paper towel lined plate. Carefully pour the rendered fat into a bowl (do not discard) and carefully wipe out the frying pan.  Place 1 tbsp of the rendered fat back into in the frying pan along with the butter. Toss the Brussels sprouts, onion and thyme into the frying pan and turn the heat up to medium. Sprinkle with a pinch of salt and pepper. Stir occasionally until the sprouts are tender and golden brown, about 8 to 10 mins. Taste, adjust seasoning, remove the thyme sprigs, toss in the chopped parsley and serve immediately.

Rosemary and Garlic Roasted Potatoes

(serves 4 to 6)

1 kg (about 4 large) Yukon Gold potatoes
½ tsp salt
Freshly ground pepper
2 tbsp olive oil
2 cloves garlic, finely chopped
2 tbsp fresh rosemary, finely chopped

Preheat the oven to 400 degrees.

Scrub and cube the potatoes. Place the pieces into a bowl, add the salt, pepper and oil and toss to coat. Spread the potatoes out evenly on a parchment paper lined tray and place in the oven for 15 minutes. Remove the tray, turn the potatoes over and place back into the oven for 15 minutes more. Take the tray out of the oven, sprinkle the chopped rosemary and garlic over the potatoes and return them to the oven for 5 minutes more until the garlic is cooked. Serve immediately.

 

Honey and Thyme Roasted Vegetables

(serves 6 to 8)

2 sweet potatoes, peeled and cut into bite size pieces

4 carrots, peeled and cut into bite size pieces
½ rutabaga, peeled and cut into bite size pieces
18 to 24 pearl onions, peeled
¼ cup extra virgin olive oil
¼ cup honey
1 tbsp cider vinegar
8 sprigs of thyme
Sea salt and fresh ground pepper to taste

Preheat the oven to 375 degrees.

In a large bowl, combine the oil, honey and vinegar. Toss in the cut vegetables and sprigs of thyme with a pinch of salt and a grind or two of pepper. Spread the vegetables out evenly into a large casserole dish. Roast for 30 minutes, give the veggies a good stir and return to the oven for another 25 to 35 minutes, until the vegetables are lightly browned and tender.

Homemade Sausage Rolls, Brie en Crute & Cheese, Leek and Wine Melt

"It's beginning to look a lot like Christmas..."

 

Hiya followers! Isn't the snow beautiful?!

I love this time of year! The snow, the lights, decorating the Christmas tree, the music, the warm thoughts of family, friends and charity and... the food! Christmas is the time to indulge and delicious hors d'oeurves are a must for my family on Christmas Eve, Boxing Day and New Year's Eve. To make things a little easier during this busy time of year, I've already decided what I'll be making and I'm sharing my recipe choices with you today! So here you go, four festive appetizers that are easy to prepare and absolutely scrumptious!

Don't worry followers, although this blog all about the appetizers, I haven't forgotten about the rest of the holiday feasts! I will be back very soon to share with you three of my fave side dish recipes, then back again with three more dessert ideas! Bye for now and remember to stay bundled up!

 

Simple and Tasty Recipes:
 

 

Homemade Sausage Rolls

(makes 36 to 40 cocktail sized pieces)
 

1 lb ground pork, ground chicken or turkey

1 small onion, finely diced

2 1/2 tsp fine sea salt

2 tsp brown sugar

1 tsp ground black pepper

1 tsp each fresh thyme and fresh sage, finely chopped

¼ tsp grated nutmeg

2 eggs, divided (1 for the filling, 1 for the rolling process)

450gr pkg butter puff pastry, thawed (I use President’s Choice pre-rolled, frozen butter puff pastry) or 450gr of your fave flaky pastry

Place the ground meat into a bowl with the onion, spices, herbs and 1 egg. Mix until well combined. Cover and place in the refrigerator until ready to use. Lightly beat 1 egg in a dish and have a brush ready, set aside.

Preheat the oven to 375.

Unroll both pieces of the puff pastry. Lightly dust the top with flour and turn it over onto a clean surface. Cut both pieces of pastry it in half. Transfer the pieces of parchment paper onto two trays.

Take the sausage mixture out of the fridge and divide it into four equal pieces. Shape each quarter into a log. Place one log lengthwise along the bottom edge of one piece of pastry, making sure it reaches out to the edges. Roll the pastry over the sausage meat. Brush the egg wash along the pastry in front of the sausage, roll over and press down lightly to seal. Chill until all four rolls are made. Cut each roll into the desired amount of pieces, 9 or 10 per roll is what I made. Place the cut rolls onto the parchment lined trays, spaced out with a sausage roll length in between each. Brush the tops with the beaten egg.

 

Place the trays into the oven and bake the sausage rolls for 20 to 25 mins until they are golden brown. Allow to cool on tray for 5 mins. Serve on their own or with your favourite mustards.
 

 

Cheese, Leek and Wine Melt

(serves 6 to 8)

1 tbsp olive oil

1 leek, white only, rinsed well and thinly sliced

1/3 cup dry white wine

2 scallions, finely chopped

1 garlic clove, finely chopped

1 tbsp fresh thyme, chopped, plus extra for garnish

250g cream cheese, softened

113g goat cheese, softened

1 cup Gruyere cheese or old Cheddar, grated

Preheat oven to 400 degrees.

Heat the oil in a small frying pan on medium and toss the in the leeks with a pinch of sea salt. Stir until they are softened and begin to brown, about 5 mins. Pour in the wine and add in the scallions, garlic and thyme. Allow the liquid to reduce until there is about a tbsp left in the pan, another 3 or 4 mins.  Set aside and allow to cool slightly. In a bowl, mash together the softened cream cheese and goat cheese. Stir in the leek mixture along with half of the grated cheese. Transfer to a small oven proof dish, sprinkle the remaining grated cheese on top and some thyme leaves for garnish. Place in the oven for 20 to 25 mins, serve immediately.

 

Brie en Crute

(serves 4 to 6)

200 gr puff pastry, thawed

Flour for dusting

250gr wheel of Brie cheese

1 egg, lightly beaten

Preheat oven to 400 degrees.

Lightly flour your cooking surface and roll out the puff pastry into a 30cm by 30cm square and cut off the four corner edges. If you wish, use the scraps of pastry to make a decoration for the top of your brie en crute.

Place the wheel of brie in the centre and brush around the outside edge of the pastry with the beaten egg. Fold the pastry over the brie and gather, so the cheese is completely covered. Turn the brie en crute over, seam side down, onto a parchment lined tray. Brush the entire surface with the egg wash. Place your decorative pieces of pastry on the brie en crute and brush with egg.

Place the tray into the oven and bake in the middle for 20 to 25 mins, until golden brown. Remove the tray and allow the brie en crute to rest for 15 to 20 mins before serving. Serve with your fave preserves or chutneys. Accompany with fresh baguette, crostini or crackers.
 

Rosemary Crostini
(1 baguette makes 50 to 60 pcs)

1 x day old baguette, ciabatta loaf or buns with a small circumference
Extra virgin olive oil
Dried rosemary
Sea salt

Preheat oven to 325 degrees.

Slice the bread thinly with a good serrated knife, about 1/2 cm thickness. Place the slices single layer on a baking tray, drizzle or brush each piece with olive oil, sprinkle with sea salt and top with the dried rosemary. Put in the oven for about 12 to 15 mins until lightly toasted and crunchy. Allow to cool, serve.



Late Autumn in Norfolk County, ON

"Dull November brings the blast,
Then the leaves are whirling fast."
-  Sara Coleridge

 

 

Hiya my fave followers!

Wow, November is almost over... Can you believe it?! The last month has flown by and I am disappointed that I haven't stayed on top of things and blogged about our last couple of visits up to our 10 acres of land in Norfolk County, Ontario. Since we bought the property several years ago, we go through the ritual of opening up the land in the spring and shutting her down in the late fall. So many stories to tell and pictures to see, and this year I failed to keep up. Well, some say 'better late then never,' so why not?! Let's back track a bit and allow me to share with you what we've been up to!

 

 

In the last month or so we've had our last campout of the year, harvested the last of our vegetables, planted garlic, fixed up the asparagus patch and turned over the compost, among over duties. We have all have enjoyed our last autumn days up at our property and hope that all stays safe and sound while winter soon settles in and our visits become scarce until spring arrives next year.

 



Look how big our trees are getting. Hard to believe they were saplings a few years ago!

 

Sweet potatoes...

 

Yukon Golds...

 

 

 

The garlic patch. Isn't my Dad a tidy gardener?!

 

The asparagus patch. It has been weeded, hilled up and cover with well rotted cow manure.

 

We put a lot of hours, sweat and sore backs into the garden this past year and are so happy to be enjoying the delicious harvest! See you again in the spring!!!

 

Wet Hopping in Dundas, Ontario!

 

Quote: 

 

"Wet hopping is adding fresh hops to the fermenter to impart flavor and aroma to the finished beer. The principles are the same as for dry hopping - the hops are added to secondary (or to primary after fermentation is complete) 3-5 days before racking. The main difference is the hops are fresh, i.e. "wet" - the freshness gives a more vibrant aroma and cleaner flavour.

Fresh hops weigh 4-6 times more than their dry counterpart, so this needs to be taken into account when weighing. For example, if you normally dry hop with 1/2oz, then you'll need to wet hop with around 2-3oz of fresh hops.

Introducing spoilage organisms into the beer from fresh hops is unlikely, especially when added after (primary) fermentation is complete. Even so, you may want to put the hops in the freezer overnight to kill any pests, although this makes them slightly less fresh.

With fresh hops, the most desirable qualities that distinguish them from dry hops are the freshness of the volatile oils. This makes them best suited to flavoring and aroma additions, which also means there is less need to worry about the IBUs, since they contribute relatively little bitterness compared to the bittering additions. When using fresh hops in the kettle, remember that they contain a lot of water, which will be added to your wort. If you want to hit your SG on the mark, you'll need to compensate for the water added. Assuming wet hops weigh 5 times more than dry, then 4/5s of that weight is water. For example, 2oz of dry hops is 10oz when wet. Since 2oz of the wet hops is hop matter, the remaining 8oz is water."
 

Taken from 'Homebrewing Stack Exchange.com'
  

 

Hiya followers! Today's blog is about my Uncle Jeff's homebrew!

This summer, my uncle grew his own Willamette hops from hop rhizomes that my dad purchased last year. Uncle Jeff grew his hop plants in the backyard, allowing them to grow up the posts of the back deck. The hop bines prefer to grows upwards, sometimes reaching 20 feet long. After a great growing season, the hops were harvested in mid September and just this morning, I cracked open my bottle to taste the results... Delicious!!! Now, let's see how Uncle Jeff made his wonderful wet hop homebrew step by step!

 

 

My Uncle decided upon a recipe called 'Wet Hop American Summer,' although he slightly change the grain mix and used 2 Row pale barley, Cara Amber Crystal 30 and Cara-Foam.

 

 

 Let's get this homebrew started and steep the grains for 1 hour at 152 degrees F.

Fresh Willamette hops.

 

 Second batch of hops in with Irish moss‏.

Final ten minutes with 400 grams of wet hops.

 

The hops be done!

 

 Looks like this bee is ready to help pitch the yeast! Ha!

 

Hydrometer reads an alcohol level of  5% to 6%.

  

A few weeks later it's bottling day! Hurrah!

 

A few weeks after that, the wet hop homebrew is ready! It has a lovely 'hoppy' scent, full flavor and a beautiful rich amber colour with the unique and delicious bitter finish that only a wet hop brew achieve! Great job, Uncle Jeff and thank you for sharing your photos!

Chunky Ontario Autumn Vegetable Soup, White Bean and Sausage Soup with Swiss Chard, Ontario Roasted Root Vegetable Soup

“There is nothing like soup." Laurie Colwin

Hiya followers! If you live anywhere close to Georgetown, Ontario, make sure to check out my website and sign up to one of my cooking demonstrations! You can either come out to The Carter Farm Market located in Norval, Ontario, or I will come out to your house for a private demo!
www.sarahsculinaryadventure.com

 

Good morning, my fun loving followers!

How are you enjoying the autumn weather? Me too! Ahh, I love fall... The crisp air, changing colours, the local and seasonal vegetables and most of all, SOUP! So to celebrate autumn, I am sharing with you three simple and tasty soup creations that I have posted in the past. Enjoy!

 

 

Chunky Ontario Autumn Vegetable Soup
(serves 6 to 8)

2 tbsp olive oil
1 tbsp butter
2 onions, chopped
4 cloves garlic, chopped1 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.

 

 

White Bean and Sausage Soup with Swiss Chard
(serves 4)

1 tbsp olive oil
1 onion, rough chop
1 leek, white part only, rough chop
2 garlic cloves, rough chop
2 sausages, meat removed from casings (I used gluten free Bratwurst)
2 thyme sprig
1 bay leaf
1 tin (540 ml) white kidney beans
1 litre chicken or vegetable stock (can be found on my 'Recipes' page), or water
Sea salt
Freshly ground pepper
2 cups Swiss chard, rough chop
2 tbsp fresh parsley, chop
1/4 tsp rosemary, chop (dried or fresh)
Parmesan cheese

Heat the oil in a pot on medium heat, add the onion, leek, garlic, sausage, thyme, bay leaf with a pinch of salt and pepper. Cover with a lid, stir occasionally and cook for about 5 mins, until the onions are soft.
Pour in the stock, bring to the boil, partially cover and simmer on medium low for 30 mins.
Turn the soup off, stir in the chard, half the parsley and the rosemary, adjust seasoning.
Ladle the soup into bowls, sprinkle over remaining parsley, some Parmesan cheese and a grind of pepper.

 

 

Ontario Roasted Root Vegetable Soup
(serves 4)

2 tbsp olive oil
4 cups mixed root vegetables, rough chop (I used sweet potato, Yukon Gold potato, carrot and parsnip)
1 onion, rough chop
3 cloves garlic
2 sprigs of thyme
4 cups homemade vegetable stock or water

Sea salt
Freshly ground pepper

 

Preheat the oven to 375.Place the chopped veggies, garlic and thyme in a bowl, toss with the oil and season with salt and pep. Spread out single layered onto a lightly greased or parchment lined try and roast for about 45 mins, until browned with slightly charred bits.
Place the contents of the tray into a pot on the stove, add the liquid and bring to a boil on high heat. Turn down heat to low, cover with a lid and simmer for 30 mins.
Remove the thyme sprigs and puree until smooth ( I find my hand held wand blender is the best!), adjust the seasoning, enjoy!

 

Ontario Vegetable Side Dishes for Thanksgiving: Honey and Thyme Roasted Vegetables, Roasted Squash with Brown Butter and Sage, Two Potato Gratin

Happy Thanksgiving!

 

Hiya followers! If you live anywhere close to Georgetown, Ontario, make sure to check out my website and sign up to one of my cooking demonstrations! You can either come out to The Carter Farm Market located in Norval, Ontario, or I will come out to your house for a private demo!
www.sarahsculinaryadventure.com

 

Hiya followers, just a quick blog today featuring three of my Thanksgiving side dishes! They are all delicious, but I must admit that the one I get the requests more is the Squash with Brown Butter and Sage. Not only is it simple and tasty, it will also add great clour to your festive table! Then again, I could say the same thing about all three of my recipes! Ha! Have a fabulous Thanksgiving weekend and I'll be back soon with another Culinary Adventure!

 

 

Simple and Tasty Recipes:

 

Honey and Thyme Roasted Ontario Vegetables

(serves 6 to 8)
 

2 sweet potatoes, peeled and cut into bite size pieces

4 carrots, peeled and cut into bite size pieces

½ rutabaga, peeled and cut into bite size pieces

18 to 24 pearl onions, peeled

¼ cup extra virgin olive oil

¼ cup honey

1 tbsp cider vinegar

8 sprigs of thyme

Sea salt and fresh ground pepper to taste
 

Preheat the oven to 375 degrees.

In a large bowl, combine the oil, honey and vinegar. Toss in the cut vegetables and sprigs of thyme with a pinch of salt and a grind or two of pepper.

Spread the vegetables out evenly into a large casserole dish. Roast for 30 minutes, give the veggies a good stir and return to the oven for another 25 to 35 minutes, until the vegetables are lightly browned and tender.

Roasted Ontario Squash with Brown Butter and Sage
(serves 6 to 8)

8 cups of mixed squash (about 2 medium sized), I used butternut and acorn
1 medium red onion
4 sprigs of thyme
1 tbsp extra virgin olive oil
1/2 tsp sea salt
fresh ground pepper
2 tbsp butter
8 to 10 sage leaves, chopped

Preheat oven to 400.Peel and seed the squash, cut into bite sized pieces.

Peel the onion and cut it into similar sized pieces as the squash to ensure equal cooking time. In a large bowl toss together the vegetables and thyme sprigs with the oil, salt and pepper. Turn the bowl out onto a lightly greased sheet pan and spread the vegetables evenly. Roast for 25 to 30 mins until tender and lightly browned. Meanwhile make the brown butter...
In a small pot heat the butter on medium heat. The butter will splash a bit when it is fully melted, so gently swirl the pan to avoid this. When the butter begins to froth, cook it until the butter solids begin to brown (2 to 3 mins) then immediately remove the pot from the heat so the solids don't burn. Allow to cool for about 5 mins, add in the sage and set aside.
To serve, place the roasted veggies into a warmed serving bowl, spoon over the brown butter and top with a little extra ground pepper.

 

 

Ontario Two Potato Gratin
(serves 6 to 8)

3 medium sweet potatoes, scrubbed well
3 large Yukon Gold potatoes, scrubbed well
2 tbsp olive oil
2 garlic cloves, chopped
1 tbsp fresh thyme, chopped, plus extra for garnish
1 tbsp fresh sage, chopped, plus extra for garnish
2 tsp sea salt
fresh ground pepper
1 cup 35% cream

Preheat oven to 375.
Slice the sweet potatoes into 1/2cm thick medallions, place into a large bowl. Slice the Yukon Golds in the same fashion and place into a bowl of cold water to avoid them turning brown. Drain the Yukon Golds and pat them dry and add them into the large bowl with the sweet potatoes. Combine them with the oil, garlic, both herbs, sea salt and pepper. Thoroughly toss the potatoes to make sure each piece is coated with the ingredients.  In a large oven proof dish, line up the mixed potato slices into neat rows. Cover tightly with tin foil and place in the oven for 45 mins. Take out of oven, remove foil and evenly pour the cream over the potatoes. Place back into the oven, uncovered, and allow to bake for another 25 to 30 mins until the cream has thickened. Simply wipe away any splashes of baked cream off of the inside of dish with a damp cloth and serve immediately.

Ontario Quick Refrigerator Pickles

"I don't want a pickle, just want to ride my motorsickle." Arlo Guthrie

 

Hiya followers! If you live anywhere close to Georgetown, Ontario, make sure to check out my website and sign up to one of my cooking demonstrations! You can either come out to The Carter Farm Market located in Norval, Ontario, or I will come out to your house for a private demo!
www.sarahsculinaryadventure.com

 



 

Well, I'm back again with a simple and tasty recipe for quick refrigerator pickles. I never even knew such a thing existed until this time last year. Quick pickles are pickles that are made in a bowl or jar and kept in the fridge. No need for sterilizing, canning or fussing! This is the easiest method to make pickles and they are ready to taste in one day (although I feel they are better at one week old) and keep in the fridge for up to six weeks. As I mentioned earlier, I did try to make these last year, but I failed miserably! Ha! At the time I figured hey, the more garlic the better, right?! Wrong! My pickles were SO strong in flavor, I had to toss them. So, today I got out that old recipe and refined it and now I know we have a winner! Let's do this...

 

Simple and Tasty Recipe:

 

Ontario Quick Refrigerator Pickles

(makes 20 to 24 pickles)

 

5 to 6 Kirby cucmbers (the small pickling ones), sliced lengthwise into quarters 

2 to 3 sprigs of fresh dill

1/4 tsp each mustard seed, fennel seed and coriander seed

10 to 12 whole peppercorns (any colour, I used red and black)

1 bay leaf

1 3/4 cups white vinegar

2 garlic cloves, thinly sliced

4 tbsp sugar

1 1/2 salt, Kosher, sea or pickling

 

Wash and dry a medium sized non reaction bowl or jar (the one I used was a 900 ml jar). In the bowl or jar, place the dill sprigs, the spices and bay leaf and the cucumber slices.

In a non reactive sauce pot, combine the vinegar, garlic slices, sugar and salt, stirring until the sugar and salt are dissolved. Heat on high and bring to a boil and turn off.

Pour over the heated vinegar mixture over the cucumbers, making sure they are covered (you may need to heat and pour over a little more vinegar to do this).

Set aside, uncovered, until the liquid is cooled, cover and refrigerate for up to 6 weeks, enjoy!

 

See?! I told you it was easy! Now, my taste is most likely not the same as yours, but use this as a base and get creative! You can add more salt (a little at a time), more sugar, more garlic (one clove at a time!), dill or spices. Try using tarragon instead of dill, adding chili flakes or heck, you can even change up the veggies...

 

As you can see, for this jar of quick pickles, I threw caution to the wind and added Ontario cauliflower and carrots, using the exact same herbs, spices and liquid as the cucumber pickles. For this, I measured 2 generous cups of the sliced veggies and continued as above. Yum!

Bye for now and I'll be back very soon with a great Thanksgiving side dish!