-courtesy Dairy Farmers of Canada Apple Cranberry Custard Vanilla Cream Tart Crust:1 1/4 cups graham cracker crumbs Pinch of ground nutmeg Pinch of ground cloves 1/4 cup butter, melted Custard: 1 cup 35% cream 3 egg yolks 1/2 cup sugar 1/4 cup all-purpose flour Pinch salt 1 tbsp butter 1 …
– recipe courtesy of La Castile, Mississauga Tournedos RossiniServes 2 2 filet mignons, about 6 ounces each Salt and black pepper 1⁄4 cup (60 mL) fond de veau (veal stock) 2 tbsp (30 mL) butter 2 slices French bread, trimmed to the shape of the filets mignons 2 slices fresh …
– courtesy Springridge Farm, Milton Springridge Farm's most popular pies are the Signature Apple Pie and Classic Cherry Pie. These top-secret recipes originated in Grandma Hughes' kitchen and they have been using them in the bakery for more than 25 years. Springridge Farm Signature Apple PiePastry for 2 crust pie …
– courtesy Rayhoon Persian Eatery, Burlington Baghali PoloA slow-cooked lamb shank spiced with cinnamon, saffron and bay leaf. 4 lamb shanks 6 cups water 4 small onions, roughly chopped 4 tbsp tomato paste ½ tsp turmeric ½ tsp saffron strands ¼ tsp chili powder ½ tsp cinnamon 4 bay leaves …
– courtesy Dairy Farmers of Canada/dairygoodness.ca Roasted Carrot Ricotta HummusRoasting gives this dip an addictive depth of flavour, while the Canadian Ricotta adds a refreshing lightness of both taste and texture. Serves eight. 1 tbsp melted butter1/2 onion, chopped2 minced cloves garlic1 tbsp fresh ginger, grated1/2 tsp ground turmeric1/2 tsp …
– courtesy Noble Bistro, Oakville Lobster Linguine 10 oz Nova Scotia lobster meat, cooked1 cup 35% cream1 cup lobster stock¼ cup mixed tomatoes, dicedFresh tarragon, finely choppedFresh chives, finely chopped2 tbsp butterHome made or store bought linguine For the lobster sauce:Combine cream and lobster stock in a saucepan and simmer …
– recipe courtesy of Lake House Restaurant, Vineland Ile Flottante Meringue1 cup egg whites 1 cup granulated sugar½ tbsp cream of tartar2 L water2 cups milk Using a hand mixer or a stand mixer, whisk together egg whites, sugar and cream of tartar until stiff peaks are formed. Heat milk …
Foie Gras Creme Brulee – recipe courtesy of Chef Michael Spukowski, Executive Chef of Jonathan's of Oakville and J-Bistro 9oz. Chef Spudowski has put a seasonal twist on the foie gras brulee by flavouring it with ginger and serving it with a Duck Crackling-Hazelnut Brittle, Warm Lavender Madelines and a …
– courtesy 7 Enoteca, Oakville Butternut Squash Pacchetti with Brown Butter, Hazelnuts & Savoury For the Pacchetti3 cups “00” flour 2 eggs plus 2 egg yolks 1 egg (reserve for forming pasta) Make a mound of flour in a bowl or on a clean work surface. Create a well in …
– courtesy Rayhoon Persian Eatery, Burlington Ghalieh MahiThis full-flavoured Southern-Persian dish is Rayhoon's house specialty. Tilapia luxuriates in a sauce packed with aromatic herbs and garlic, while the tang of tamarind and tomato accent subtle spices. ½ medium onion, finely chopped 3 tbsp canola oil 1 ½ tsp garlic, finely …