Shop Local, Make a Difference
Table of Contents
- Preamble
- Conquering the Christmas Chaos
- DVP (Don Valley Pudding)
- What are we drinking with that?
- Maple Parsnip Gin & Tonic
- Decorating for Christmas Using Mother Nature for Inspiration
- Banana Bread
- Beef Wellington
- Black Forest Pie
Preamble
As soon as the Black Friday frenzy ends, we head into peak Christmas in our region. Between parades, bake sales, farmer’s markets, concerts, cookie exchanges, the festival of Trees, and the list goes on, there are multiple events across Frontenac, Tay Valley and Addington Highlands each weekend day, and on most weekdays as well. The “season”, which also includes staff parties, tree lighting, and more, runs into mid-December, when thoughts turn to preparing for more intimate family gatherings and a couple of community Christmas Dinners (in Northbrook and Verona) and church services on the 24th and 25th.
This year, we are marking peak Christmas with our annual local shopping guide, with some help from Chef’s from some of new and established eateries in the region, along with some decorating and organising tips, and some previews of upcoming events.
The section was produced by Lesley Gauer, who took on the job of herding chefs, a job not dissimilar to herding cats, but the result if a mix of recipes that capture the variety of food that is available, from comfort food like Banana Bread and Don Valley Pudding, to beef Wellington, wine pairings and a luxurious Beef Wellington, black Forest Pie and Gin and Tonic flavoured with parsnips and a secret ingredient.
We hope you enjoy the ride (JG)
Conquering the Christmas Chaos
By Lesley Gauer
So, what is the key to maintaining calm during the busiest time of the year? A time when we want to entertain friends and family, but it all seems a little overwhelming. The answer is a four letter word – PLAN. When I spoke to my most organized friends, that was their secret. You can’t just fly in at the last minute with a turkey under one arm and a bag of potatoes under the other!
Here are some tips for helping to make this Christmas a relaxing time for all.
- Plan how much you want to spend on each person and stick to it. There will be no regret when the January credit card statement comes in.
- Prepare some freezer meals. A lovely home cooked meal heating in the oven while you are enjoying your guests means no stress. And while you are creating those meals, why not make and freeze some cookie dough. Then you can bake them leisurely before guests arrive (and your house will smell divine)
- Stock up on gift wrapping supplies. Tape, ribbon, name tags and maybe even a roll of brown paper and fun stamps. Then the kids can help decorate the gifts with you.
- Keep your decorating simple. Perhaps only decorate one room – think how easy it will be to put everything away for next year.
- Stick to your tried and true recipes. Keep it simple. Don’t stress yourself out trying Martha’s Strawberry Mousse in Praline Baskets – no matter how good it sounds.
- Hosting overnight guests can be a challenge. Be sure to stock the fridge with drinks and snacks, so guests can help themselves. Provide a soft, fluffy towel and a hook on their door to hang it on. Some magazines or books for bedtime reading (a box of Kleenex too) And most importantly, have the coffee/tea area ready for the morning so your guests can help themselves and you can steal an extra few minutes under the covers.
“A lot of organization plus a bit of style matched with good food makes every guest smile.”
- John Hadamuscin
DVP (Don Valley Pudding)
By Brad Long, Belong, Sharbot Lake
Yield: Serves 8 individual Pudds in a ramekin
Ingredients:
- 1/4 pound butter
- 5 cups fresh corn kernels cut off the cob (6 to 8 ears)
- 1 cup chopped yellow onion (1 onion)
- 4 extra-large eggs
- 1 cup milk
- 1 cup 35%
- 1/2 cup yellow cornmeal
- 1 cup ricotta cheese
- 3 tablespoons chopped fresh basil leaves or micro basil
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup (6 ounces) grated extra old Gouda (or Gouda style) Cheese
Method:
Preheat the oven to 375 degrees. Lightly butter the inside of the ramekins. Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly. Whisk together the eggs, milk, and cream in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheese, and then pour into the baking dish. Sprinkle the top with more grated cheese. Place the dish in a larger pan and fill the pan halfway up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
What are we drinking with that?
By Brent Fehr
I get asked that question a lot. Both as a local wine educator at my Wine School hosted by RockHill BnB, and as the Cellar Master. Or, should I say the root cellar master? You see, We live in a log home built by the draft dodgers, off-the-grid, in Central Frontenac.
It depends what “that” is, and “where” we are, and sometimes “who’s” paying.
In early September, we went on vacation to Prince Edward Island. We stayed at a lovely 2-season clapboard cottage and wooded property with an ocean view at the Eastern edge. When in PEI… of course we had to have Colville Bay Oysters, Lobster and fresh Scallops, from The Lobster Shack in Souris.
For the oysters, I opened a bottle of Crémant de Loire, a sparkling white wine from the scenic Loire Valley in France. (Crémant is made similar to Champagne in 8 regions of France, at about 1/3 the price). Sparkling wine shouldn’t be sweet, and is a great way to gently start a gathering, celebrate an occasion, or have with oysters & shellfish.
With the Lobster cooked on the charcoal Weber, and dipped in liquid salted “Cow’s” butter, we enjoyed a Chablis. (Chablis is a region in France that produces Chardonnay, typically un-oaked). The scallops were done on the BBQ, along with red peppers, snap peas, and shallots. I poured a dry gourmet Tavel (it’s a Rosé from the South France, the Mecca of Rosé). Think, a basket of fresh fruits with finesse.
When I think about the upcoming holidays, and what will be on “my menu”, it will be Muscovy Duck, Rabbit, Chicken, all raised on our property. We get our Beef and Pork from Whan Farms on Long Lake Road.
Duck Breast can be both slightly sweet and very fatty, in a delicious way. I will select a mediumbodied red, like a Côtes du Rhône from France or a Pinot Noir from New Zealand. (NOTE: all of my wine recommendations include either the grape or the wine region, and not the brand. That way you can select your favourite from a local bottle shop, grocery store or wine purveyor). With Duck, we love our potatoes, currently Red Pontiacs from Whan, that are amazing as fries, or pommes de terre sautées (sliced potato fried in cast iron with loads of butter, salt + pepper, and shallots until crispy).
Not every meal calls for a robust & bold Cabernet Sauvignon or Shiraz! I usually save that for a thick, juicy, grilled steak that we have on Friday night. And ditto on the potatoes from above. Then I have a full-bodied red from Bordeaux (the grand daddy of French Reds) or that California Cab.
With chicken, rabbit or turkey, you may prefer a white wine (like Chardonnay or Verdicchio from Italy) if it’s grilled. Or a lighter red wine (like Pinot Noir or Gamay from France) depending on the sauce, the accompaniments, or how’s it prepared. With just two of us at the dinner table, we always have left overs. That chicken, rabbit & turkey will find its way into “Taco Monday” for dinner. We may have a glass of wine, only if something is left over from the weekend.
Do you like Bubbles? I’m not much into Mimosa’s (equal parts sparkling wine & orange juice) but many are. I would rather enjoy my sparkling wine (Cava, Prosecco, Champagne or Crémant) and my OJ separately. Bubbles always makes the occasion feel more special and festive. And, they’re great with dessert (apple tarte, pumpkin pie, chocolate mouse, or cheese), and to finish off the evening.
So what are we drinking with that? It does depend on what we have planned for the Holiday menu(s). Please reach out if I can help make your Holiday Wine experience more Joyful. I always have a curated Mixed Case for “that”. Or, come and join Me on December 4th @ RockHill BnB for our Holiday Wine School. Brent A. Fehr | This email address is being protected from spambots. You need JavaScript enabled to view it. | 416.825.8949
Maple Parsnip Gin & Tonic
By Greg Butler - The Cardinal Cafe
This is a fun cocktail for this time of the year. A play on a classic Gin and Tonic!
Maple Parsnip Gin and Tonic (makes 3 drinks)
Ingredients:
- 1.5 oz Maple Syrup
- 1 oz fresh squeezed lemon juice
- 6 oz Parsnip Gin
- 1.5 oz Aquafaba (the juice from canned chickpeas)
- 8 oz Fever Tree Tonic
First step is to make the parsnip gin. Peel 8-10 large parsnips and roughly pulse them in a blender with 1 bottle of London Dry gin until chunky but NOT pureed. Allow to steep overnight and then strain.
To make it easy, you can pre batch the Parsnip Gin, maple syrup and lemon juice and keep it chilled in the fridge.
When ready to serve add 8.5 oz of the cocktail mix into a martini shaker or large mason jar, add ice and 1.5 oz of Aquafaba. Shake for 15-20 seconds, strain 2 oz into each coupe or martini glass, top off with just over equal parts tonic and garnish with a light dash of cinnamon.
This gin and tonic is still classic with a little more effort, but offers a simple and beautiful cocktail that mashes up the world of sour mix cocktails with a softer touch. The Aquafaba gives everything a more full mouth feel and foam on the top. The parsnip and maple really feel like winter weather comfort food with the cinnamon bringing in the holiday notes.
Decorating for Christmas Using Mother Nature for Inspiration
By Lesley Gauer
How to make Outdoor Planters – These are the perfect adornment for outside your front door.
- Fill your plastic liner pot with soil and place it in your urn.
- First place the birch poles or branches in the center. Stick them down as far as you can into the soil and compact the soil around with your hands so that they stay secure.
- Add in your evergreen boughs. Place them all around the birch poles and in between. Use a mix of different evergreens for more interest.
- Add in some dogwood twigs (some of these can be spray painted white). Place these in the middle toward the back along with the birch poles for center accent.
- Add in decorative elements such as pinecones, sumac and holly.
- Add bows, ribbons and festive balls.
The Table – Trying to squeeze as many people in as possible and still creating a pretty table can be daunting. Here we show you how to make a centrepiece that your guests can see over and a fun tablecloth that becomes a memory.
- Make a very rudimentary box from leftover wood – 22” x 4” x 3” high
- Fill with floral foam. I used a skewer to make holes for the branches
- Push in 2 white taper candles
- Then add your greenery – small cedar and pine twigs pushed into the foam
- Give it an ethereal feel with white carnations and some babies breath
- Now, cover your entire table with brown paper decorated with hand drawn Christmas pictures and pretty stickers, draw a circle at each place and label the “plate” with each guest’s name. Add a couple of marker pens for everyone to add their own embellishments and voila – a memory for years to come!
Banana Bread
By Christine Lavallee, Lavallee’s Cookery
This Banana Bread Recipe is loaded with ripe bananas and toasted walnuts.
- 3 very ripe bananas, (medium/large)
- ½ cup unsalted butter, (8 Tbsp) at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts
Instructions
- Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
- In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
- Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
- In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
- Add 1/2 tsp of vanilla extract and mix in chopped walnuts. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.
Substitutions for a Healthy Banana Bread:
- Replacing sugar with honey.
- Use organic whole wheat flour instead of all-purpose flour.
- Replace 1 Tbsp of flour with 1 Tbsp ground flaxseed.
- Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness
Beef Wellington
By Mike McKenzie, Seed to Sausage
This dish, with its tender beef, rich mushroom duxelles, and flaky pastry, is always a showstopper at any dinner party. And not as hard you you may think.
Ingredients:
- 1 kg beef fillet
- 400 g puff pastry
- 250 g chestnut mushrooms, finely chopped
- 2 tbsp olive oil
- 50 g butter
- 2 sprigs of fresh thyme
- 100 ml dry white wine
- English mustard, for brushing
- 8 slices of prosciutto
- Flour, for dusting
- 2 egg yolks, beaten
Method:
- Prepare the Beef:
- Season the beef fillet generously with salt and pepper.
- In a hot pan, sear the beef on all sides in olive oil until browned. Let it cool, then brush with mustard.
- Make the Mushroom Duxelles:
- In the same pan, melt butter and add chopped mushrooms and thyme.
- Cook until the mushrooms release their moisture. Add wine and cook until the mixture is dry. Set aside to cool.
- Assemble the Wellington:
- Lay out the prosciutto slices, slightly overlapping, on a sheet of cling film.
- Spread the mushroom duxelles over the prosciutto, then place the beef at one end and roll tightly using the cling film. Chill for 15 minutes.
- Wrap with Pastry:
- Roll out the puff pastry on a floured surface.
- Unwrap the beef from the cling film and place it in the center of the pastry.
- Fold the pastry over the beef, cutting off any excess. Seal all edges.
- Final Touches:
- Brush the pastry with beaten egg yolks.
- Make light scores on the pastry surface for a decorative touch.
- Bake in a preheated oven at 400°F for 20 minutes, or until the pastry is golden.
Black Forest Pie
by Arlette Rodgers, Rock Hill Bed & Breakfast
Ingredients:
This Dessert is topped with sour cream and Cherry pie filling
Single crust pastry
Filling:
- 3/4 c. Butter
- 3/4 c. Sugar
- 6 Tbsp unsweetened cocoa
- 2/3 c. Ground blanched almonds
- 2 Tbsp all-purpose flour
- 3 eggs (separated)
- 2 Tbsp water
- 1/4 c. Sugar
Topping:
- 1/3 c. Sour cream
- 2 Tbsp Sugar
- 1/2 tsp. Vanilla
- 1- C canned cherry pie filling
Glaze
- 1/2 c. Semi-sweet chocolate chips
- 1-1/2 tsp. Shortening
Directions:
Heat oven to 350F. Line 9-in pie pan with pastry; crimp or flute crust edge. Set aside. In 2-qt. saucepan melt butter over medium heat (3-5 min). Stir in 3/4c sugar and cocoa. Remove from heat; cool 5min. Stir in almonds and flour. Stir in egg yolks, one at a time, until well mixed. Stir in water. In a small mixer bowl beat egg whites at high speed, scraping bowl often, until foamy. Continue beating, gradually adding 1/4c sugar until soft peaks form (30-60sec). Fold chocolate mixture into egg whites just until blended. Pour into prepared pie shell. Bake for 35-45min or until wooden pick inserted in centre comes out clean. Cool 5min. In medium bowl stir together all the topping ingredients EXCEPT cherry pie filling. Spread over warm pie, top with spoonfuls of cherry pie filling. Return pie to oven for 5min. In 1-qt. saucepan melt chocolate chips and shortening over low heat, stirring constantly, until melted (2-3min). Drizzle over pie. Refrigerate at least 2-3 hours. Serves 10.
