Almond Peaches


Almond Peaches
Print Recipe
    Servings Prep Time
    8 peach halves 20-25 minutes
    Cook Time
    40-50 minutes
    Servings Prep Time
    8 peach halves 20-25 minutes
    Cook Time
    40-50 minutes
    Almond Peaches
    Print Recipe
      Servings Prep Time
      8 peach halves 20-25 minutes
      Cook Time
      40-50 minutes
      Servings Prep Time
      8 peach halves 20-25 minutes
      Cook Time
      40-50 minutes
      Ingredients
      Servings: peach halves
      Instructions
      1. Preheat grill or oven to 350℉. If using grill, turn on side burners only, cooking peaches in the centre over indirect heat.
      2. Using a food processor, blend almonds, sugar and spices until a course crumb is achieved. Add oatmeal and pulse several times to combine. Add butter and pulse until mixture is evenly mixed and crumbly.
      3. Wash peaches, cut in half vertically and remove pit. Lay peach halves cut side up in a cast iron skillet, trimming bottom slightly if needed to make peaches sit flat. Scoop 3tbsp (lightly packed) crumb mixture onto each peach half. Press down mixture until flat and covering entire peach half. Place in centre of grill using indirect heat or alternatively place in oven and cook for 40-50 minutes until peaches are tender and crumble is golden and crisp.
      4. Remove from heat and allow to cool slightly for warm peaches. Serve with ice cream, sweetened whipped cream or yogurt.

      Baked Apple Cranberry Oatmeal


      Baked Apple Cranberry Oatmeal
      Print Recipe
        Servings Prep Time
        8-10 people 20 minutes
        Cook Time
        25-28 minutes
        Servings Prep Time
        8-10 people 20 minutes
        Cook Time
        25-28 minutes
        Baked Apple Cranberry Oatmeal
        Print Recipe
          Servings Prep Time
          8-10 people 20 minutes
          Cook Time
          25-28 minutes
          Servings Prep Time
          8-10 people 20 minutes
          Cook Time
          25-28 minutes
          Ingredients
          Baked Oatmeal
          Topping
          Servings: people
          Instructions
          Baked Oatmeal
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
          3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
          Topping
          1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
          2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
          Recipe Notes

          If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

           

          Chocolate Coconut Nut Bars

          Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
          Chocolate Coconut Nut Bars
          Print Recipe
          A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
            Servings
            1 9"x13" pan
            Servings
            1 9"x13" pan
            Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
            Chocolate Coconut Nut Bars
            Print Recipe
            A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
              Servings
              1 9"x13" pan
              Servings
              1 9"x13" pan
              Ingredients
              Base
              Filling
              Servings: 9"x13" pan
              Instructions
              Base
              1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
              Filling
              1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
              2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
              Recipe Notes

              Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.

              Caraway Crusted Pork Pot Pie

              Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
              Caraway Crusted Pork Pot Pie
              Print Recipe
              Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
                Servings
                6 people
                Servings
                6 people
                Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
                Caraway Crusted Pork Pot Pie
                Print Recipe
                Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
                  Servings
                  6 people
                  Servings
                  6 people
                  Ingredients
                  Caraway Pastry
                  Pork Pot Pie
                  Servings: people
                  Instructions
                  Caraway Pastry
                  1. In a food processor bowl add flour, salt, baking powder, caraway seeds and butter. Pulse until the butter in broken down and crumbly. Add sour cream and pulse until just starting to pull away from sides. With processor running, add water and mix until just combined. Dump out dough onto a sheet of plastic wrap and form into a flat disc and wrap with plastic wrap. Mixture may still appear crumbly when dumping out onto plastic wrap, however once you start to form the dough it will start to come together. Chill for at least an hour, but can be done a day in advance. Let sit at room temperature for 20 minutes prior to rolling.
                  Pork Pot Pie
                  1. Heat a large heavy bottom dutch oven over medium high heat, add pancetta and cook until rendered and starting to crisp. With a slotted spoon remove pancetta to a paper towel lined plate, reserving fat in the dutch oven. Over high heat add half the pork, searing meat on all sides. Scoop out pork leaving the fat behind and set aside. Repeat with remaining pork.
                  2. Preheat oven to 350℉. Add enough butter to the existing fat to equal approximately 6 tbsp, add garlic and sauté for one minute over medium low heat. Add flour and stir to combine, cooking over medium heat until bubbling and starting to turn a light caramel colour. Stir in beer and whisk until smooth and bubbling. Whisk in chicken stock and bring to a boil. Remove from heat.
                  3. Add pork, pancetta, mushrooms, bay leaf, sugar and pepper. Cover and bake for 30 minutes. Add pearl onions and continue to bake for an additional 30 minutes until pork is tender. Add potatoes, celery, carrots and dill. Bake for 20 minutes or until vegetable are just tender. Remove from oven and discard bay leaf. Stir in sour cream and peas and adjust seasoning with salt and pepper. Ladle a scant 1 1/2 cups into 6 ramekins or cocotte dishes.
                  4. Increase oven to 400℉. Roll out pastry to at least 1/8" thickness. Cut rounds slightly bigger than couchette dish and lay each round on top of stew. Cut 4 slits in each pastry. Whisk egg with 1 tbsp of water and brush each pastry round with egg wash. Place cocotte dishes on a large baking sheet to catch any drips. Bake for approximately 25 minutes until golden. Serve immediately.
                  Recipe Notes

                  When adding the vegetables to the braise, remember to take pastry out of the fridge and allow to rest at room temperature for 20 minutes.

                  This pot pie can also be made in a 9"x13" pan if desired.

                  Any leftover pastry can be re-rolled very thin and cut into rounds or squares and baked on a parchment line baking sheet at 350℉ for 12-15 minutes for caraway crackers.

                  Pomegranate Balsamic Beets


                  Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                  Pomegranate Balsamic Beets
                  Print Recipe
                  Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                    Servings Prep Time
                    8 people 10 minutes
                    Cook Time Passive Time
                    60 minutes 20 minutes
                    Servings Prep Time
                    8 people 10 minutes
                    Cook Time Passive Time
                    60 minutes 20 minutes
                    Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                    Pomegranate Balsamic Beets
                    Print Recipe
                    Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                      Servings Prep Time
                      8 people 10 minutes
                      Cook Time Passive Time
                      60 minutes 20 minutes
                      Servings Prep Time
                      8 people 10 minutes
                      Cook Time Passive Time
                      60 minutes 20 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 400℉. Place clean and trimmed whole beets on a large sheet of tin foil, enough to wrap over beets. Rub beets with olive oil and season generously with salt and pepper. Break apart a rosemary sprig into 3-4 pieces and scatter throughout beets. Wrap foil over beets and seal ends. Place packet on a rimmed baking sheet or shallow roasting pan. Bake for 45-60 minutes or when beets are just tender when pierced.
                      2. While the beets are roasting make the glaze by combining pomegranate juice, balsamic vinegar, honey and rosemary sprig in a small sauce pan. Cook over medium heat until bubbling, stirring often to keep glaze off the sides of the pan. Let reduce for approximately 10-12 minutes until quite thick and glaze coats the back of a spoon. Remove from heat and whisk in butter. Take out rosemary sprig, scrape the sides of the pan with a spatula and set aside.
                      3. When beets are tender, open foil pack and allow beets to cool enough to handle. Peel beets and cut into large bite size pieces approximately 1"-1 1/2" chunks. Rewarm glaze over low heat and pour over beets. Heat beets and glaze together over low heat until warm if beets have cooled too much. Serve immediately.
                      Recipe Notes

                      In this recipe I used 1/3 cup pomegranate balsamic vinegar topped up with regular balsamic vinegar to equal the 1/2 cup required.  If you do not have pomegranate balsamic vinegar, regular balsamic vinegar will work nicely.  To get fresh pomegranate juice, cut 1/4" or so off the top and bottom, quarter the pomegranate and cut each quarter in half.  Place chunks in a bowl of cold water.  Push out the seeds and they will sink to the bottom, leaving any pith floating on the water, making it easy to scoop away.  Pulse the seeds in a blender or food processor and strain through a fine mesh sieve.