A classic Quiche Lorraine recipe with a slight twist — I use tarragon mustard instead of dijon and add red peppers. This recipe makes two pies, one of which I freeze for another day. This is not a low fat recipe but with homemade ingredients I think it’s worth it and way better than any… Read more »
Winter Vegetable Barley Soup
I’m always looking for creative ways to use winter vegetables in meals. While we love roasted root vegetables by mid-winter we are looking for a change. Add to that the fact that homemade soup is a weekly staple in our house in winter and you have the makings of Winter Vegetable Barley Soup. We loved… Read more »
Kale With Bacon and Onions
We are fortunate to be able to pick kale in the winter that is growing in the garden under small greenhouse covers. In fact, overall kale tastes even better once it is exposed to a slight frost and it is very cold weather tolerant. While easy to grow, the hard part is getting my children… Read more »
Roasted Italian Sausage, Carrots, Parsnips & Potatoes
Winter is a time for root vegetables in our household and I am always looking for a new way to prepare them. Today I roasted parboiled carrots, parsnips and potatoes with browned sausage pieces. A twist on a classic country meal, it was easy to prepare, flavourful and hearty. Served with some fried kale &… Read more »
A Fall Harvest Menu
I was looking to create a menu to entertain some friends for dinner to celebrate the end of the harvest season and the wonderful produce from our vegetable garden. The end result was this Harvest Menu that incorporated not only items from our own garden (carrots, beets, onions, garlic and potatoes) but some local apples… Read more »
Spiced Apple Crumb Pie
A crumb topping makes a delicious change for this spicy apple pie. The cinnamon, nutmeg and cloves are quite noticeable in this recipe. If you do not really love cinnamon, I would recommend reducing the spices by up to one half. INGREDIENTS 1/2 cup unbleached flour 1/3 cup firmly packed brown sugar 1 teaspoon ground… Read more »
Ice Wine Vinaigrette
Another part of my Harvest Menu, I used some of the Magnotta Vidal Ice Wine in this Ice Wine Vinaigrette. It is pleasantly not too sweet, and a perfect match with bitter baby arugula. INGREDIENTS 3 tablespoons ice wine 1 teaspoon white wine vinegar 1/2 teaspoon grainy dijon mustard 1/4 teaspoon each salt and pepper… Read more »
Ice Wine Martini
A classic vodka martini with just a hint of sweetness. We enjoyed these as part of our Harvest Menu and used Magnotta 2008 Vidal Icewine. It is best served very cold. 1 oz vidal icewine 2 oz vodka Frozen grapes Freeze grapes ahead of time for a minimum of 4 hours. Place vodka in freezer… Read more »
Garlic Jelly and Cream Cheese Spread
Made with our home made Garlic Jelly these are a one bite treat. INGREDIENTS 3 parts cream cheese 1 part garlic jelly crackers DIRECTIONS In food processor or small blender, mix cream cheese with garlic jelly until well combined. Place in a plastic squeeze bottle with fairly large opening in top (about 1/4 inch). Refrigerate… Read more »
Tomato Scape Canapes
A simple yet tasty appetizer with a delightful use of garlic scape pesto. We make these when out of season using frozen pesto (frozen without the cheese). Have everything ready to assemble at the last minute. Assembling early will result in a soggy cracker. INGREDIENTS cherry tomatoes, ends removed and sliced in half to form… Read more »