TABLE OF CONTENTS
Appetizers: Goat Cheese Truffles
Page 3
Cranberry, Jalapeno and Goat Cheese Crostini
Page 4
Nova Scotia Brown Bread
Page 5
Winter Beet and Goat Cheese Salad
Page 6
French Fry Supreme
Page 7
Holiday Drink: Mango or Sorrel Caipirinha
Page 8
Main Dishes: Tourtière
Page 9
Stuffed Squash with Chicken or Tofu, and Vegetables
Page 10
Crustless Vegetable Quiche
Page 12
Desserts: Chilli Chocolate Cookie
Page 13
Carrot Cake
Page 15
Chocolate Chip Cookie
Page 16
Best Gingerbread Cake
Page 17
Chocolate Coconut Cherry Drops
Page 18
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GOAT CHEESE TRUFFLES Submitted By: Megan Gariepy Note from Megan: I know it may sound like an odd combination, but these are addictive. Every year, I like to make some new treat for my family but there would be a mutiny if I didn’t make these. My kids even ask if they can help to make them to ensure they get some! Ingredients: • • • • •
6 ounces bittersweet chocolate, chopped 6 ounces fresh (mild) goat cheese, at room temperature 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/4 cup sweetened cocoa powder, sifted
Directions 1. In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients. 2. In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour. 3. To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes.
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CRANBERRY, JALAPENO, AND GOAT CHEESE CROSTINI Submitted By: Lauren Brick Note from Lauren: A festive appetizer that is easy to make. It’s a combination of sweet and savoury. The hint of spice, the sweet of honey, and the creaminess of the goat cheese is the perfect combination. I know it sounds odd, but just trust me. Ingredients: • • • • • • •
Half of a large jalapeno (or full if you’re brave) Half of a bag of fresh cranberries 3-4 tablespoons of honey Lime juice (half of a lime) Salt and pepper to taste 300 g of goat cheese (small container) Small baguette
Note: This will be enough for 8-10 pieces. This topping mix can be made ahead of time. Should be left minimum an hour in the fridge before serving. You want to give the toppings enough time to marinate. Can even leave it overnight! Cranberries and jalapenos are hard – so the mixture won’t go soggy. Directions: 1. Chop all the cranberries into bite size pieces. Need to be small enough to sit on top of the baguette. 2. Chop the jalapeno also into bite size pieces. For less heat, make sure to de-seed the jalapeno. 3. Toss jalapeno and cranberries in a mixing bowl. Add honey, salt and pepper, and lime juice. Mix all together, cover and put in the fridge to marinate. 4. Cut baguette into one-inch size pieces and cover both sides with olive oil. Put your oven on broil, low. Watch carefully and bake both sides. Approximately 2 minutes per side. 5. Take out of oven and cover each baguette with goat cheese. Bring mixture out of the fridge and coat it on top. Enjoy! 4
NOVA SCOTIA BROWN BREAD Submitted By: Virginia Hatchette Note from Virginia: Delicious, and no kneading! Ingredients: • • • • • • • • •
2 cups boiling water 2 Tbsp butter 2 tsp. salt 1 cup rolled oats 2 Tbsp dry yeast 1 cup warm water 2 tsp sugar 2/3 cup Crosby’s Fancy Molasses 6 cups flour
Directions: 1. In a large bowl combine butter, salt and rolled oats. 2. Pour the 2 cups of boiling water over the rolled oats mixture. Cool to lukewarm. 3. In a small bowl combine the 1 cup warm water and sugar. Stir in yeast then add to the cooled oat mixture. 4. Mix in molasses. 5. Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.) 6. Divide dough in half, shape into loaves and place in two greased loaf pans. 7. Cover with a clean dishtowel and let rise until doubled in bulk (about 1.5 hours, but really depends on how warm your kitchen is). 8. Bake at 350 F for 45 minutes to an hour, until loaves sound hollow when tapped. 9. Remove from pans to cool.
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WINTER BEET AND GOAT CHEESE SALAD Submitted By: Lauren Brick Note from Lauren: This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too. Ingredients: • • • • • • • •
1 Jar of pre-cut beets 1/3 cup chopped pecans or walnuts 3 tablespoons maple syrup 1 package mixed baby green salads ½ cup frozen orange juice concentrate ¼ cup balsamic vinegar ½ cup extra virgin olive oil 2 ounces crumbled goat cheese (or more, because it’s delicious)
Directions: 1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes. 2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool. 3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. 4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
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FRENCH FRY SUPREME Submitted By: Stirling Tieu-Lafrance Note from Stirling: Save those French fries!! Pandemic got you ordering out slightly more that usual? Got some left-over French fries that you don’t want to waste? Well don’t, save them for tomorrow morning’s brunch! Ingredients: • • • • • •
Left over French fries (kind of critical) Olive oil and 2-3 eggs Grated cheese (lots…whatever you think you need, then half again more), preferably a mix of mozzarella, cheddar and whatever other hard-ish cheese you may have Thinly sliced green onion/chives (you want to nicely cover your dish) Salsa (a solid couple of dollops for the middle) Other nacho toppings you may enjoy: Chopped avocado (guac), sour cream (or plain Greek yogurt)
Directions: 1. Get all your additional ingredients ready before you start. Grate your cheese, chop your onion, have everything ready in bowls/a cutting board to throw in. 2. Pre-head your over 350F. 3. In an oven safe pan, warm lots of olive oil (again whatever you think you need plus some more). 4. Once the oil is shimmering, add the French fries. You don’t want to cook the fries, that’s been done. You simply want to warm them to the centre and crisp them up with the olive oil you have added. Mix them up and toss them around. 5. Heat a regular sized fry pan (medium to high heat – eventually to be used for your eggs) 6. Once your fries are warm and crispy, remove them from the element and cover them in your grated cheese 7. Throw the cheese and newly revived fries into the over for 5 minutes-ish. 8. Immediately after putting the fries in the oven cook your eggs to over easy (this is crucial and the trickiest part – the yolks must be runny to coat/moisturize the fries) 9. Remove the fries and cheese from oven. Place items in this order on your cheese covered fries (you should be able to ‘slide’ it onto another dish/plate) o Over easy eggs o Salsa/sour cream/avocado etc. o Chives/green onion 10. Enjoy immediately 7
MANGO OR SORREL CAIPIRINHA Submitted By: Kelly De Fogain Note from Kelly: I usually serve a remixed Caipirinha drink during the holidays. I learned to master this drink during a trip in Brazil seven year ago and it has now become my favourite holiday drink. This drink can be very strong. If you serve it, make sure to have your guest room or sofa-bed available. Ingredients: • • • • •
6 to 8 limes, quartered 3 cups of mango puree or of sorrel juice (guest choice) 6 teaspoon white sugar 5 ½ fluid ounces of Cachaca (you can find it at LCBO) 6 cup ice cubes
*Note: Services 6 people Directions: 1. 2. 3. 4. 5.
In a large pitcher, squeeze and drop in your lime. Add sugar, crush and mix with a spoon. Then add your mango puree or sorrel juice. Pour in the cachaca and plenty of ice. Stir well. And serve.
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TOURTIERE Submitted By: Laura Jamer Note from Laura: This is my personal Tourtiere recipe for the OWI cookbook. This is one that I make every year around Christmas time. This recipe makes 5, 8” pies. Ingredients: • 1800 g lean ground pork (4 lb) • 900 g lean ground beef (2 lb) • 3 small/medium onions, diced • 6 cloves garlic, minced • olive oil (about 3 tablespoons) • 1 cup of water (not really needed) • 1.5 tablespoons salt • 3 tablespoons all-spice • 1 teaspoon ground black pepper • 1 teaspoon ground cloves • 2 teaspoons ground sage • 2 teaspoons cinnamon • 2 teaspoons dried thyme Directions: 1. Sauté onions and garlic in olive oil until onions are clear. Add meat, spices and water as needed and stir until well combined. Cook (covered or uncovered) until all meat is cooked through, stirring frequently. Once the meat is cooked, there may be too much liquid in the pot. Transfer the meat to a big bowl, leaving much of the liquid behind in the pot. Cover and refrigerate until the next day. 2. Make your dough, roll it out and line the bottom of five pie tins. Divide the meat between the five pies and cover them with top dough. Make an opening at the top using slits or a cookie-cutter shape (if using a shape, cut the shape out before putting the dough on the pie). 3. Bake immediately or freeze. Dough recipe: Makes 6 double crust 8” pies: • 10 cups flour • 4 cups butter, chilled and diced • 2 teaspoons salt • 3 cups ice water as needed If cooking from fresh 20 min uncovered at 400, then at 325 for 20-30 mins or longer until crust is cooked Cooking from frozen Preheat 350 and cook uncovered for 1 hour
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STUFFED SQUASH WITH CHICKEN OR TOFU AND VEGETABLES Submitted By: Melani Tandon Note from Melani: Real food photography by Melani Tandon! My family ALL ate this last week! No complaining! Spaghetti Squash is my favourite. Buttercup Squash, in the photo, is nice too! You can also toss the seeds from the squash in some salt and pepper and roast them for a snack – yum! Ingredients: • 2 lg squash cut lengthwise and seeds removed • Little olive oil • Salt and pepper • 1 onion and red pepper diced • 3 cloves garlic, minced • 2 cups cooked chicken (ground, shredded or cut in small cubes) o Vegetarian option: Fry up some tofu, or just go with the veggies! • 2 cups spinach, torn and washed • 2 cups chopped mushrooms, or broccoli or both • 1 cup plain Greek yoghurt • 6 oz cheese of your choice (nippy, with big flavour is best!) • spices of your choice: suggest Italian seasoning, Mexican chili powder, Cajun spice, paprika Directions: 1. Preheat oven to 415 degrees F. Line a large baking sheet with parchment paper. 2. Lightly coat the flesh of the four squash halves with olive oil, salt and pepper and place them face-down on the baking sheet. Roast for 30 to 40 minutes, or until tender and shreddable. 3. Remove from oven and set aside to cool. Once cooled, carefully scrape each squash half with a fork, to fluff and create the “spaghetti” noodles (if using spaghetti squash). 4. Meanwhile, heat a large sauté pan over medium heat. Add olive oil and add the diced onion. Cook until onion is soft. 5. Add diced red pepper, garlic and whatever other veggies you love. Cook until veggies start to caramelize and are soft. 10
STUFFED SQUASH WITH CHICKEN OR TOFU AND VEGETABLES CONTINUED 6. Remove from heat, and add the cooked chicken or tofu, chopped spinach, Greek yogurt, 4 oz of the cheese, spices, salt and pepper. Stir well to completely combine. 7. Distribute the mixture among the four halves and top with the remaining 2 oz of cheese. 8. Place back in oven and cook for 10 minutes longer, or until heated through. 9. Remove from oven and serve immediately.
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CRUSTLESS VEGETABLE QUICHE Submitted By: Priscilla McKenzie Ingredients: • • • • • • • • • •
2 cups chopped veggie mix (onion, broccoli, peppers, mushroom, etc.) 1 cup grated Swiss cheese 6 eggs 1 ½ cups light cream ½ tsp salt ¼ tsp pepper 1 ½ tbsp fresh herbs (rosemary, thyme, tarragon) Pinch nutmeg Pinch garlic powder Parmesan cheese to taste
Directions: 1. 2. 3. 4. 5.
Preheat oven to 350 degrees. Spray 8-inch pie pan with non-stick cooking spray. Layer veggies plus cheese in dish halfway to the top. Liberally beat eggs, cream and spices together. Pour over veggies and cheese. Bake for 30 mins at 350 degrees. Remove from oven and sprinkle with Parmesan. Return to oven for an additional 15 mins. Remove from oven and serve.
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CHILLI CHOCOLATE COOKIE Submitted by: Olena Bykova Note from Olena: Sharing a good cookie recipe for those who like it hot. It was in the Star a few years ago and I’ve been baking these cookies since then. Note from recipe: The subtle heat combined with bitter dark chocolate and a pinch of salt makes this one of my favourites. It’s sweet, but not too sweet, and it has a soft texture. Ingredients: Maldon salt can be found at gourmet food stores, but in lieu of Maldon, any finishing salt or a pinch of kosher salt will do. • 1/2 cup (125 mL) room temperature unsalted butter • 1/2 cup (125 mL) semi-sweet chocolate chips • 1 cup (250 mL) packed dark brown sugar • 2 large eggs • 2 tsp (10 mL) vanilla extract • 1/2 tsp (2 mL) kosher salt • 1 tsp (5 mL) baking powder • 1 tsp (5 mL) cayenne pepper • 2 tsp (10 mL) ground cinnamon • 1/2 cup (125 mL) unsweetened cocoa powder • 1 cup (250 mL) all-purpose flour • Maldon salt, for garnish Directions: 5. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 6. In a microwave-safe bowl, add butter and chocolate chips and microwave in 10- to 15-second intervals, stirring until completely melted. Let cool to room temperature. 7. Transfer chocolate-butter mixture to a stand mixer with paddle attachment or a large bowl with an electric mixer. Add brown sugar, eggs and vanilla. Beat on medium speed until fluffy. Add salt, baking powder, cayenne and cinnamon. Continue to mix until well-incorporated. 8. Turn mixer down to low speed and slowly add cocoa powder and flour. Continue to mix until well-incorporated and there are no streaks.
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CHILLI CHOCOLATE COOKIE CONTINUED 9. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350 F (180 C). Remove chilled dough from fridge and scoop out 1 tbsp-(15 ml) sized balls. 10. Smooth out balls with hands and place on a lined baking sheet, leaving about 2 inches (5cm) between cookies. 11. Slightly flatten balls with palms and sprinkle a bit of Maldon salt on top. 12. Bake for 15 minutes, rotating sheets halfway, or until cookies are well-formed but still slightly soft. 13. Remove from oven and let rest for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough. Note: Makes about 24 cookies.
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CARROT CAKE Submitted By: Anam Kidwai Note from Anam: This is a recipe my mom has mastered over the years. The cake is rich but light and the walnuts give it that extra kick. It’s the perfect carrot cake recipe. Ingredients: • • • • • • • • •
1-1/2 cups Crisco oil 2 cups Sugar 4 Eggs 3 cups Grated Carrots 2 cups Flour 2 tsp. Baking powder 2 tsp. Cinnamon 1 tsp. Salt 1-1/2 cups Chopped walnuts (optional)
Icing Ingredients: • • • •
8 oz. Cream cheese 4 tbsp. Butter 1 lb. Icing sugar 2 tsp. Vanilla
Directions: 1. In a mixer, blend oil, sugar and add beaten eggs. 2. Sift dry ingredients and add to above alternately, with carrots. 3. Add nuts and bake at 325 degrees F in greased 9” x 12” pan for 1-1/4 hours (2 10” pans could be used). Icing Instructions: 1. Mix cream cheese and butter. 2. Add icing sugar and vanilla 3. Once cake has cooled, spread on top.
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CHOCOLATE CHIP COOKIE Submitted By: Victoria Ip Ingredients: • • • • • • • • • • •
½ cup (115 g) unsalted butter, at room temperature ½ cup (100 g) packed light brown sugar ½ cup (100 g) granulated sugar 1 large egg, at room temperature 1 tsp (5 mL) vanilla extract 1 ¼ cups (185 g) all-purpose flour 1 Tbsp (7 g) cornstarch ½ tsp (2.5 g) baking soda ½ tsp (2.5 g) salt 1 ½ cups (240 g) chocolate chips 1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions: 1. Cream the butter with the brown sugar and granulated sugar together well by hand. Beat in the egg and the vanilla. 2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using). 3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp/30 mL), shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later. 4. Preheat the oven to 325 °F (160 °C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches (7.5 cm) between the cookies. Bake for 15-17 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
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BEST GINGERBREAD CAKE Submitted By: Barb Simmons Note from Barb: THE BEST GINGERBREAD (THE CAKE KIND NOT THE COOKIE KIND). Ingredients: • • • • • • • • • • • • • •
¾ cup stout beer – Guinness is good ½ teaspoon baking soda 2/3 cup molasses (dark) ¾ cup lightly packed brown sugar ¼ cup granulated sugar 1 ½ cups all-purpose flour 2 tablespoons ground ginger ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon black pepper 2 large eggs 1/3 cup vegetable oil 1 tablespoon grated fresh ginger
Directions: 1. Heat oven to 350 degrees. Grease 8-inch square baking pan or 8-inch round, line with parchment paper on bottom, re-grease bottom and flour pan. 2. Bring stout to a boil over medium heat. Remove from heat and stir in baking soda – it will foam a lot! When foaming subsides, stir in molasses, brown sugar and granulated sugar until dissolved – set aside. 3. Whisk together flour, ground ginger, baking powder, salt, cinnamon and pepper in a large bowl. 4. Transfer stout mixture to a second large bowl. Whisk in eggs, oil, grated fresh ginger. Whisk wet mixture into flour mixture in thirds, stirring vigorously until smooth after each addition. 5. Scrape into prepared pan – it will be very liquid – and gently tap on counter to release larger air bubbles. 6. Bake 35 to 45 minutes, until toothpick comes out clean. Let it cook on a wire rack in the pan completely, about 1 hour. 7. Serve with fresh whipped cream and candy cane sprinkles if you have them!
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CHOCOLATE COCONUT CHERRY DROPS Submitted By: Priscilla McKenzie Ingredients: • • • • • • • • •
1/3 cup vegetable shortening ½ cup granulated sugar 1 egg ½ tsp almond extract ¾ cup all-purpose flour ½ tsp baking powder ¾ cup semi-sweet chocolate chips ½ cup shredded coconut ½ cup chopped maraschino cherries
Directions: 1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Grease a cookie sheet. 2. In a large bowl, cream shortening with sugar. Beat in egg, almond extract, flour and baking powder. Add remaining ingredients and mix well. 3. Drop spoonfuls of dough onto cookie sheet and bake 15 to 17 minutes. Transfer to wire racks and let cool. Note: Recipe makes 2 dozen cookies
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