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Recipes

Heather Chase is originally from Morrisdale, New Brunswick. She now lives with her family in Bangkok, Thailand. She also publishes a regularly-updated food blog entitled "The Culinary Chase".

CHOCOLATE PECAN CRINKLES

1/4 cup butter
1/4 cup brown sugar (packed)
3 Squares semi sweet chocolate
1 cup pecan halves or pieces
1 egg
1 tsp vanilla

Combine butter and sugar in a heavy saucepan and place over medium heat. Cook stirring until mixture boils. Remove from heat and add the chocolate, stirring, until completely melted.
Combine chocolate mixture, pecans, egg, & vanilla in a food processor and process until the nuts are coarsely chopped.
Drop mixture by heaping teaspoonfuls on greased, foil-lined cookie sheet. Leave 2 inches between cookies as they spread during cooking.
Bake for 10-12 minutes in 350 F oven. Chill cookies on the cookie sheets and when completely cool peel off from the foil.
Store air tight.

CHOCOLATE - CHESTNUT MOUSSE

1 (12 ounce) package semisweet chocolate chunks, melted
1/2 cup unsalted butter
1 (15 1/2 ounce) can chestnut puree
1/2 tsp vanilla
1/4 tsp. salt
1 cup whipping cream, beaten stiff
4 egg whites, beaten to form soft peaks
1/4 tsp. cream of tartar
1/2 cup sugar
3 Tbsp water
1 Tbsp icing sugar
red and green glazed cherries (for garnish

Melt the chocolate& butter in a heavy saucepan on very low heat, remove pan from heat Stir in the Chestnut puree, a little at a time, mashing with the back of the spoon to break up large pieces (small bits of puree will remain in the mixture) Add vanilla& salt. Beat until stiff and fold in a 1/2 cup cream. In a fresh bowl beat egg whites with the cream of tartar. Heat sugar and 3 tbsp water to boiling, stirring until it reaches 240 F degrees. Slowly beat the hot syrup into the egg whites. continue beating until stiff peaks form. Gently fold in the chocolate mixture, making sure no streaks of egg white remain Pour into a 2 quart clear or ceramic bowl. Cover and refrigeratE for 4 hours or overnight. To serve Beat the remaining cream with the icing sugar. Pipe the cream on the mousse and garnish with cherries


     CHESTNUT MARJOLAINE

3/4   cup hazelnuts
3/4 cup sugar
2 Tbsp cornstarch
4 large egg whites
Chestnut cream (recipe follows)
Chocolate butter cream (recipe follows)
Chocolate shaving for garnish
Whipped cream for garnish

Toast hazelnuts in the 350F (175C) oven for about 10 minutes, cool
Oil 15 ®  x 10 ® inch (39 x 26 cm) jelly roll pan and line it with parchment paper. Oil the paper
In a food processor process the hazelnuts with 2 Tbsp (30 mL ) of the sugar until finely ground
Put the egg whites and the remaining sugar in a large, non-plastic mixing bowl and place over a saucepan of simmering (NOT boiling) water.
Whisk the egg whites constantly until they are lukewarm. Remove the bowl from the heat and beat with a mixer or wire whisk until soft peaks form and they are shiny.
Gently fold in the hazelnuts.
Pour meringue into the prepared pan and smooth the top with a spatula.
Bake in a 250F (120C) oven for 1 hour or until the meringue feels firm
Remove from oven and invert on a linen towel.
Remove the parchment and let stand until cool.

       CHESTNUT CREAM

1 can whole chestnuts packed in water, drained
1/4 cup sugar
1 1/2 cups heavy cream
In a medium saucepan stir together the chestnuts, sugar and 1 cup (250 mL) of the cream
Bring to a boil over moderate heat and cook, stirring until very thick
Remove from heat and let cool
Place in a food processor and using the metal blade, process until very smooth.
Beat remaining cream and fold into the chestnut mixture. Refrigerate

      CHOCOLATE CREAM
8 Tbsp unsalted butter at room temperature
4 squares semi-sweet chocolate, melted and cooled to room temperature
1 1/2 cups heavy cream
Beat the butter until smooth add the melted chocolate and beat until blended
Whip the cream until it holds stiff peaks. Gently fold into the chocolate mixture and refrigerate until stiff enough to spread.
Assemble Cake
Cut the meringue lengthwise into three equal rectangles about 3 ® inches (9 cm) wide and 15 ® inches (39 cm) long.
Place one meringue layer on a serving plate, cover evenly with the chocolate butter cream, top with the second layer of meringue spread that with the chestnut cream and top with the third layer of meringue. Smooth the sides of the cake with a spatula and press in chocolate shavings.
Refrigerate 6 hours or overnight
Garnish with rosettes of whipped cream.
To serve cut diagonally into 1 ® inch (4 cm) slices.

        JEWEL BARS

1/2 cup butter
1 cup light brown sugar
1 beaten egg
2 cups flour
1/4 teaspoon salt
3/4 cup red and green candied cherries
3/4 cup candied pineapple, use yellow coloured only
1 1/2 cups filberts, blanched
1/2 cup raisins, seedless
1 tablespoon brandy
1 teaspoon vanilla extract
2 eggs , medium
1/2 cup sugar, white


Base:

2. Cream butter, brown sugar and when fluffly beat in egg.

3. Stir in flour and salt and pat into a 13" x 9" pan

4. Bake 15 minutes in 350F (175 C) oven

5. Topping:

6. Combine the cherries, pineapple, raisins and filberts with the brandy and vanilla.

7. Let stand for half an hour, tossing occasionally.

8. Drain.

9. Beat the eggs together with the sugar, add to the fruit mixture, mixinig well so all the fruit is coated.

10. Spread over the baked base making sure the different fruits and nuts are distributed evenly.

11. Bake 30 minutes in 350F (175C) oven

12. Cool and cut into 1"x2" bars.


BEAN, BACON & PUMPKIN CHOWDER

2 cans canellini beans or white navy beans
1 pound thick cut applewood (or other) smoked bacon cut into pieces 1/4 " thick
2 onions, chopped
2 stalks celery, chopped
1 bay leaf
1/3 teaspoon salt
1/4 teaspoon ground black pepper
2 cups fresh pumpkin ( or squash) cut in ½ inch cubes
Dash of nutmeg
Dash of ground thyme
Dash of ground clove
4 cups chicken or vegetable stock or water
1 cup cream
½ cup Chardonnay

Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain off all but ¼  cup bacon drippings. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the stock, beans, bay leaf, salt, pepper, cloves, nutmeg, thyme and cream and simmer for 1 hour. Stir in the pumpkin and cook another 20 minutes or until pumpkin is soft. Add the wine and stir in.  Taste for salt and pepper. Serve.

DEEP FRIED TURKEY

1 medium free range turkey - about 15 lbs (7 kg)
a candy or deep fat thermometer

Brine:
3 gallons (11 litres) cold water
2 tbsp (30ml) whole black peppercorns
1 cup ( 240ml) kosher salt
1 cup (240ml) sugar

Mix brine ingredients in a large food grade plastic bucket or pail large enough to hold the bird.  Stir until combined.  Carefully submerge the fresh (not frozen) turkey in the brine for a minimum of 24 hours and up to three days, completely submerged.

The day you are going to fry the turkey, remove the bird from the brine and dry thoroughly with paper towel or a towel you will wash immediately

2 hours before you wish to serve the turkey, heat the largest pot you have (minimum 20 liters that has been filled no more than ½ with vegetable oil over medium heat.  When the bird is in the oil it will displace a lot of it so do not over fill, better to add more later.

When the oil reaches 340F (170C) turn the temperature to medium.  CAREFULLY, lower the turkey into the oil slowly with the cavity facing up, taking care not to get a boil over.  Be sure to let the hot oil fill the bird's cavity before letting go.
Cook the bird at 340F (170C) about 1 hour or until a thermometer inserted into the thigh of the bird reads at least 165F (74C).  Turn off the oil and let cool a couple of minutes.   The next step is best done in a sink or outside.  With a friend helping you, utilize a couple of strainers, or tongs, or other implements that allow you to get underneath the bird.  Carefully remove the birds from the oil, taking care to empty the cavity of any oil.
Place on a cutting board or roasting pan and allow to rest 10-15 minutes. Collect any juices that accumulate for gravy

Gravy:
Take ½ cup (120 ml) of the turkey frying oil  and place in a saucepan.  Over medium heat stir in ½ cup (120 ml) of flour and whisk three to four minutes.  Add any accumulated juices from the cooked turkey and  up to 2 cups (500ml) of rich chicken or turkey stock.  Add ¼ cup (60ml) sherry.  If desired add 1 tbsp (15ml) of   Kitchen Bouquet. Cook five minutes or until lightly thickened. Whisk thoroughly.  Some may wish to add a little butter at this point.  Add a dash of salt and pepper just before serving.




TURKISH-STYLE LAMB BURGERS WITH WALNUT SAUCE

For burgers
1 cup boiling-hot water
1/3 cup bulgur
3/4 teaspoon salt
1 medium onion, quartered
1/4 cup packed fresh cilantro leaves
1/4 cup packed fresh flat-leaf parsley leaves
1 lb ground lamb
1/2 teaspoon paprika (not hot)
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon cayenne
For sauce
1 small garlic clove
1/8 teaspoon salt
1/2 cup walnuts (1 1/2 oz)
1/4 cup water
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne
For pitas
4 (4-inch) pita loaves
1 tablespoon olive oil
Paprika (not hot) for dusting
Garnish: fresh cilantro sprigs

Soak bulgur for burgers:
Pour boiling-hot water over bulgur with 1/2 teaspoon salt in a small bowl and soak 15 minutes, then drain in a sieve.
Make sauce while bulgur soaks:
Mince garlic and mash to a paste with salt (1/8 teaspoon) using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl.
Pulse onion and herbs in cleaned processor until finely chopped, then transfer to a bowl and stir in bulgur, lamb, paprika, allspice, pepper, cayenne, and remaining 1/4 teaspoon salt until just combined. Form lamb mixture into 4 patties (4 inches in diameter).
Broil pitas and burgers:
Preheat your BBQ to medium heat.  Brush patties with oil, then lightly dust with paprika and season with pepper. Cook burgers, turning over once, until cooked through, 5 to 7 minutes total. Serve burgers on pitas, topped with sauce.   Makes 4 servings.

Grilled Banana Split with Coconut Ice Cream

4 Bananas
1 tsp sugar
Pam
¼ cup Macadamia Nuts, toasted
Mango puree
Raspberry Puree
Chocolate Sauce
Coconut Ice cream (Recipe below)
1 can lychees
8 mint leaves
Whip cream

Warm a grill pan or Barbeque.  Spray with pam.  Split Bananas in half lengthwise, and sprinkle with sugar.  Grill until bananas have good grill marks.  Gently remove from grill.  Place on serving plates.  Top with Coconut Ice cream, scatter toasted macadamia nuts around plate, garnish with whip cream. Lychees, and three sauces.  Top with mint leaves and serve


Coconut Ice Cream
2 Cups heavy cream
2 cups whole milk
½  tbsp vanilla
1 cup sugar
8 Large  egg yolks
1 cup coconut syrup - Cream of Coconut - coco Lopez
¼ cup Malibu Coconut rum
1. In a large saucepan, bring heavy cream sugar, salt and milk to a simmer.  Let cool 10 minutes
2. In a bowl, beat egg yolks.
3. Very slowly add cream mixture, a little at a time, stirring constantly until eggs are warm to the touch.
4. Add mixture back to the saucepan and cook over low hear until the mixture coats the back of the spoon.  170-175F. Add vanilla.
5. Transfer to a bowl and cool.
6. Refrigerate until chilled.  Stir in coconut syrup and Malibu rum
7. Freeze according to ice cream manufacture's directions.
8. This makes 1.3 liters of ice cream






                                  KULICH
In Russia, these tall decorated loaves are taken to churches at Easter to be blessed

30 mL          2 Tbsp      dried yeast
5 mL           1 tsp         sugar
75 mL          1/3  cup    lukewarm water

250 mL        1 cup        milk
2                                  eggs
2                                  Egg yolks
3 mL           1/4 tsp      salt
250 mL         1 cup       sugar
165 mL            cup       butter
5 mL             1 tsp       vanilla
     Grated rind of half a lemon
     Grated rind of half an orange
250 mL         1 cup     golden raisins
1.25-1.5 L    5 1/2 cups       flour
Coloured icing

Proof the yeast in the lukewarm water and the teaspoon of sugar.
Scald the milk and add it gradually to about 100 mL (  cup) flour. Blend well to remove lumps.
Cool to lukewarm and add the proofed yeast. Cover and let rise for 2 hours.
Beat the eggs and yolks together until light and lemon coloured.
Add salt and sugar gradually, beating continuously .
Slowly add melted butter, vanilla and the rinds.
Combine the egg mixture with the risen yeast mixture (sponge) and add the flour,gradually beating until the dough just clings together. It will be too soft to knead and should be folded over and over in the bowl to develop the gluten. If you have a mixer with a dough hook, beat for 8-10 minutes. If not, work by hand for 15-20 minutes
Cover and let rise till double. Stir down and add raisins.
Prepare tall, cylindrical cans, greasing them well. Place dough in pans filling them to one-third depth.
Grease heavy brown paper and tie a collar of it around each tis as if for a souffle dish.
Leave dough to rise until it triples ...it should come to the top of the tins.
Gently place in 375 F oven and let bake for 10 minutes, Lower the heat to 350F and bake 30 minutes; lower again to 275 F and bake for a 10-15 minutes.
Remove from oven and let stand 5 minutes
Gently slide each loaf out of the tin on to a oft pillow covered with a tea towel. Cool on pillow, turning occasionally to prevent sagging.
When loaves are cooled, frost the top with coloured icing, allowing it to drip down the sides.
When serving cut off the iced top and slice pieces off the remaining cylinder. Afterward place decorated top on the remaining loaf.
Serve with paska, a rich moulded cream cheese.


HOT CROSS BUNS
These buns are sold, squashed and sticky, at the supermarket but the home made variety is quite different, fragrant, soft and spicy

15 mL 1 Tbsp dried yeast
5 mL 1 tsp sugar
30 mL 2 Tbsp lukewarm water
250 mL                 1 cup scalded milk
50 mL 3 Tbsp packed, light brown sugar
65 mL     cup                 butter
2 Eggs
2 mL                    tsp ground nutmeg
2 mL    tsp ground cinnamon
1 mL    tsp ground allspice
1 mL    tsp ground cloves
250 mL                 1 cup currants
1 L 4 cups flour

GLAZE:
30 mL 2 Tbsp milk
30 mL 2 Tbsp white sugar

Proof the yeast in the lukewarm water with the teaspoon of sugar.
Add brown sugar and butter to the hot milk and stir to melt butter. Let cool.
Add lightly beaten eggs and proofed yeast.
Mix the spices with one cup of the flour and add to the mixture, beating well
Add enough of the remaining flour to make a soft but not sticky dough.
Turn out and knead until smooth and satiny.
Place in a greased bowl, cover and leave to rise until double.
Punch down the dough and work in the currants.
Divide dough into 12 portions and shape them into flattened rounds
Place side by side, just touching on a greased baking sheet
Cover with a tea towel and leave to rise until double.
On top of each bun cut a fairly deep cross with a sharp knife. Let stand a few
minutes until the cut have opened up.
Bake 20 minutes in 375F oven.
Combine the milk and sugar for the glaze in a small saucepan and boil until syrupy.
Brush the buns with this glaze as soon as they come out of the oven.
Cool the buns on a rack and brush twice more with a glaze while they are still hot.


Michael Howell's Roasted Apple & Parsnip Soup

1 pound parsnips, peeled, cut in large pieces (about 3")
2 pounds not-too-sweet apples (Gala, Kings, Cortlands) quartered & seeded (leave peel on)
10 sprigs fresh thyme
2 tbsp good olive oil
Salt and Pepper
1 carrot, peeled and diced
1 onion, peeled and diced
2 stalks celery, diced
1 small head fennel, diced
1 tsp chopped garlic
½ tsp chopped ginger
¼ tsp Nutmeg
2 tbsp butter
1 tbsp good olive oil
6 cups light vegetable stock
salt and pepper
Optional : ¼ cup heavy cream, nub of butter

Preheat oven to 400F. Rub parsnips & apples with olive oil and toss with the thyme, some salt & pepper. Roast for 12-15 minutes or until a little brown colouring appears on the apples & parsnips. Remove from oven & let cool. Pick out any wooden thyme bits  Chop a bit more.
In a soup pot over medium heat, add butter & oil. Add the carrots, onion, celery & fennel and sauté for 10 minutes or until onions are translucent.
Add parsnips, apple, garlic, ginger & nutmeg and sauté for another 5 minutes.  Do not let garlic or ginger burn.
Add stock or water to cover the vegetables and bring to a boil. Simmer 30-40 minutes, adding more water if level goes down.
Remove from stove, let cool and then purée in a blender (Be careful when puréeing hot liquids !). Strain through a fine mesh strainer, return to the pot & reheat to a simmer.  Adjust seasoning with salt & pepper, add cream if desired (a nub of butter, too, if you want).

 

Michael Howell's Cuban Pork Asado with Tropical Citrus Mojo

5-7 pound (2-3 Kg) Pork shoulder, bone in
2 cups Five Alive tropical fruit blend
½ cup lemon juice
3 tablespoons cumin
4 large bay leaves
1 tsp peppercorns
¼ cup good olive oil
1 cup beef or chicken (or pork stock)

      In a small sauté pan over medium low heat, toast the cumin for 2 minutes until it is fragrant.
      In a small mixing bowl, combine the Five Alive, lemon juice, bay leaves (that have been crushed in your hand), cumin, pepper & olive oil. Combine well. Put in an airtight plastic bag & add the pork shoulder.  Swish the pork around to completely coat, seal off bag with a twist tie, put in a bowl or container and refrigerate for 24-48 hours.
      About 4 hours before you are eating, preheat oven to 300F. Remove pork from the bag, scrape off any excess marinade,  place in a roasting pan, cover & roast for 3 hours.  Remove lid, flip pork over & raise temperature to 350F. Roast for an additional 20-30 minutes, then remove from oven.
      Carefully remove any accumulated juices to a defatting cup, let sit for 15 minutes - while the pork is resting -  and remove excess fat.  Return sauce  to stove in a small saucepan, and stir in 1 teaspoon of cornstarch that's been dissolved in ¼ cup of water. Cook over medium high heat until thickened.
      With two forks, break apart the pork into small bite-sized pieces. Serve with the sauce poured over the top.
       Excellent with saffron rice and plantain chips

 

Michael Howell's Moroccan Peanut & Tomato Soup

1 onion finely chopped
2 carrots finely chopped
4 cloves of garlic, minced
2 Tbsp oil
1 (28 oz.) can tomatoes, crushed or diced
1 cup peanut butter
1/4 cup ketchup
1/4 cup vinegar
2 Tbsp chili powder
1 tsp cumin
1 tsp black pepper
1 tsp hot pepper sauce
1 tsp mustard powder
1 tsp parsley flakes (optional)
2 cups water

In a large pot, sauté onion & garlic in margarine until translucent. Add remaining ingredients, except the water. Bring to a boil, stirring constantly, being careful not to burn the mixture. Add water slowly. Reduce heat to simmer and cook uncovered for 10-15 minutes. Stir occasionally.
Finally, use an immersion blender to make the soup smooth.

 

Michael Howell's Posole Soup

3 pound chicken, cut into pieces
2 tbsp vegetable oil
1 large onion, chopped
1 large carrot, chopped
3 stalks celery, chopped
4 cloves garlic, minced
1 tsp minced ginger
2 yuccas, about 2 pounds, peeled, chopped
1 19 oz can poblano peppers, chopped
2 cans Hominy 19 oz
¼ cup lime juice
¼ cup cornstarch, dissolved in ¼ cup water
1 Tbsp  chicken base
¼ cupped chopped cilantro
1 cup medium salsa
1 sachet Achiote powder

   In a large pot, cover the chicken with water, bring to a boil & simmer for 1 hour.
   Remove the chicken from the water, let cool and remove meat from the bones,discarding the bones.
   Reserve 2 quarts of the cooking liquid.
   In a soup pot, add the oil over medium heat.
   Add the onion, carrot, celery & sauté 5 minutes or until vegetables are soft.
   Add the garlic, ginger & yucca and sauté 2-3 minutes more.
   Add the reserved chicken cooking liquid, the poblano peppers, the hominy and the chicken and bring to a simmer.
   Cook fifteen minutes, then add the lime juice, the chicken base and the corn starch dissolved in water, stirring until slightly thickened.
   Add the salsa and sachet of Achiote powder.
   Add the chopped cilantro at service. Top with fried corn tortilla strips.

 

Blueberry Bang Belly
Make a crust dough with the following:
2 cups flour
2/3 cup shortening
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk

Filling: Combine --
4 cups blueberries
1 1/2 cups sugar (or less if desired)
3 tablespoons flour

Cook filling on top of stove until it bubbles. Then spread in a buttered flat pan and cover over with rolled dough. Cook in hot oven until crust is golden brown. Cut in squares and serve from pan.

 

Tempest Cream of Fiddlehead Soup
2 French shallots -- finely chopped
1 tablespoon butter
¼ cup carrot -- finely diced
¼ cup leeks -- thinly sliced
¼ cup thinly sliced fennel
1 ½ cups fiddleheads -- cleaned
and washed thoroughly
2quarts chicken stock -- or
vegetable stock
salt and pepper
2cups heavy cream -- 35%
½ cup fiddleheads for garnish

Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft. Toss in carrots, leeks and fiddleheads. Add stock, salt and pepper to taste and bring to a boil. Simmer for 30 min.

Pour cream into soup. Heat to boiling. Cool briefly and puree in a blender. (Be careful when pureeing hot liquids. Pulse blender several times before turning on full.) Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Add cooked fiddleheads to pureed soup. Check seasoning and serve.

 

Rhubarb Pudding
1 cup flour
2 tsp. baking powder
1/2 cup white sugar
1/8 tsp. salt
3/4 cup milk
1 1/2 cups rhubarb (maybe more)

Sift flour and dry ingredients, add milk and rhubarb. Spread in large greased oven dish. Cover with a sauce of:

1 1/2 cups boiling water
1 cup brown sugar
Butter size of walnut
1 tsp. vanilla

Pour over batter and bake covered at 375 deg. (F) oven for 40 minutes.

 

Marinated Fiddleheads NB
Marinade:
3/4 cup vinegar
1 1/3 cups salad oil
1 teaspoon salt
1 teaspoon paprika
2/3 teaspoon black pepper
1 teaspoon crushed garlic
4 teaspoons dry mustard

 

OLD FASHIONED BAKED BEANS  NS, NB
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. mustard
¼ cup brown sugar
¾ lbs salt pork (sliced)
½ cup molasses

Wash beans and add enough water to come 2 inches above beans, boil until tender. Put in deep casserole mixed with other ingredients and bake until crisp and brown, Serve piping hot.

 

Molasses Cookies NS
1 cup sugar
1 egg, beaten
1 cup shortening, melted
1 cup molasses
4 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp cloves, ground
½ cup hot water, mixed with 1 tsp baking soda

Mix ingredients. Chill overnight.  Roll out, cut out cookies and bakes at 350F.

 

Hodgepodge NS
1 cup new baby carrots, scrubbed (cut in 1-inch pieces
1-2 cups small new potatoes
1 cup green beans or wax beans, trimmed (cut into 1-inch pieces)
1 cup broccoli
1 cup snap (snow) peas
1 cup new peas, shelled
1/4 lb salt pork, diced
1 medium onion, coarsely chopped
1 cup whipping cream, or sour cream
2 tbsp. butter
pepper to taste
1 tbsp. fresh parsley, chopped (1 tsp. dried)

1. In large saucepan, cook vegetables in approximately 2 cups of boiling water until tender.
(Start with those requiring the longest cooking time and add others as all will be tender at the same time. Do not overcook; vegetables should be bright in colour.)

2. Drain vegetables, reserving 1/4 cup of the liquid.

3. In skillet, fry salt pork pieces until crisp. Remove pork and add onions to fat; saute until tender and golden. Pour off most of the fat.

4. Add reserved liquid, cream, butter and pork scraps. Place vegetables into heated serving dish. Pour cream and salt pork mixture over vegetables and sprinkle with parsley and pepper.

 

Nova Scotia Chow Chow
Slice 2.5 kg (5 1/2 lbs) green tomatoes
Slice 680 g (1 1/2 lbs) onions
75 mL (1/3 cup) coarse pickling salt

Layer tomatoes with onion and salt in large pot. Cover and let stand on the counter overnight. Drain well.

Add remaining ingredients.
750 mL (3 1/2 cups) granulated white sugar
85mL (4 1/2 tbsp) mixed pickling spice, tied in double layer of cheesecloth
450 mL (2 cups) white pickling vinegar

Vinegar should just be barely visible, too much will make excessive juice. I also sprinkled 25ml of mustard seed over the other ingredients this is optional.Heat and stir until sugar dissolves. Bring to a boil. Simmer, uncovered for 2 hours, stirring occasionally. More sugar can be added for taste. Sterilized jars. Heat Snap Lids to soften sealing compound.

Pour the hot Chow Chow into hot sterilized jars, fill to with in 1cm (1/2 in) of top.

Seal with sterilized snap lids and rings. Process (boil) filled jars, in a pot of boiling water - 10 minutes. Label and store jars in a cool, dark place. Makes 4 pints.

 

Baked Finnan Haddie
¼ cup Butter
2 tbsp flour
2 cups Milk
Salt and Pepper
2 pounds Finnan Haddie
2 large potatoes, peeled, parboiled (still a bit hard), sliced
1 small onion sliced very thin
½ cup bread crumbs
3 tbsp melted butter
Slices of lemon
Fresh parsley, chopped

Make a béchamel sauce - melt butter, add flour , stir and cook a couple of minutes, add milk and salt and pepper. Bring to a boil, cook until thickened (if too thick thin with a little water).

Place sliced potatoes in bottom of greased baking dish, top with fish and top fish with sliced onion.

Pour béchamel sauce over all. Seal with foil and bake for 45 -50 minutes or until good and tender.

Open cover with bread crumbs, drizzle over melted butter and cook another 15 minutes or until breadcrumbs are lightly brown. Sprinkle parsley over fish and serve

 

Wild Blueberry Grunt Sauce:
Ingredients:
2 cups fresh or frozen wild blueberries
1/4 - 1/2 cup water
1/3 cup water

Dumplings:
1 cup flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/2 tablespoon butter
1/2 tablespoon shortening
1/3 - 1/2 cup milk
vanilla ice cream or whipped cream for garnish

Wash and drain berries, combine with sugar and water and bring to a boil in a large saucepan.

Reduce heat and simmer until berries are soft and sauce begins to thicken, about 5 minutes. 

Whisk together flour, baking powder, sugar and salt. Cut in butter and shortening. Stir in just enough milk to make a soft dough.

Drop the batter by tablespoons on top of the simmering berry sauce. Immediately cover saucepan and cook over medium heat without removing cover for 15-18 minutes.

Serves 4-6.

 

Potato Pavee
Ingredients:
2 lbs. sweet potato, peeled
2 lbs. Yukon Gold potatoes, washed – do not peel
1 lb. celery root – peeled
500 ml 35% whipping cream
2 tbsp. fresh rosemary, coarsely chopped
2 tbsp. chopped garlic
2 ozs. grated parmesan cheese
Sea salt and freshly ground pepper to taste

Thinly slice the sweet potato, Yukon Gold potatoes and celery root.

Keep the three vegetables separate and pour a little whipping cream on each

In a greased casserole dish, lay a thin layer of Yukon Gold potatoes. Add a little chopped garlic, rosemary, parmesan cheese and salt and pepper. Drizzle lightly with whipping cream.

Continue layering with the sweet potato and celery root, each time adding chopped garlic, rosemary, parmesan cheese. Season every second layer with salt and pepper.

Drizzle each layer with whipping cream.

When all of the vegetables are layered, pour on all of the remaining whipping cream.

Tightly cover with aluminum foil, place casserole dish on a baking sheet and bake in the oven at 325 degrees for 1 1\2 - 2 hours or until soft and tender

 

Sumac Lemonaid
5 pounds (2 kg) sumac berries
2 gallons water
4 cup sugar
2 lemons

Clean berries by discarding dark ones.

Boil water add sugar and stir to dissolve.

In second kettle crush berries with wooden spoon and add peeled and quartered lemons.

Pour sugar and water over berries and cover with cheesecloth. Cool to room temp.

Clean first kettle and strain berries from one kettle to the other. Let stand overnight.

Siphon off lemonade into bottles and chill. Discard sediment.

 

BERRY WILD SYRUPS for MILKSHAKES or SUNDAES
Foxberry Syrup
1 cup. foxberries
½ cup. water
1 cup. sugar

Boil and cool. Good over icecream, pancakes, etc.

Wild Cherry Syrup
4 cup. black or choke Cherries
½ cup. water

Boil, blend then strain. Return pureé (about 2/3 cup.) to pot, add 2/3 cup. water, 3/4 cup. sugar and a couple of drops of almond flavouring. Reheat and stir until sugar dissolves. Cool and serve over cheesecake, ice cream or pancakes.

Bunchberry Syrup
4 cup. bunchberries
½ cup. water.

Boil and mash, sieve pulp. Return to pot and add 1/4 cup. sugar, ½ tsp.
Salt, 1 tsp. Cinnamon, 1 tbsp. Lemon juice and a sprinkle of nutmeg. Heat and
serve hot with pork, or cold over ice cream.

Huckleberry Sauce
Heat 2 cup. huckleberries with 1/4 cup. water, and 1 cup. sugar together until sugar is dissolved. Delicious on pancakes, ice cream or by the spoonful with unpleasant medicine!

Blackberry Sauce
- same as for huckleberry sauce. Can strain some or all, to remove seeds.

 

Pot Haggis
The traditional haggis is prepared from sheep's liver, "lights" and heart and is cooked in the stomach bag. However, this requires a great deal of preparation and the meats are hard to get. The following recipe - known as Pot Haggis - tastes almost as good and is easy to make.

Ingredients:
125 grams liver (lamb or beef)
2 lamb's hearts OR
1/2 beef heart
1 large onion
50 grams beef suet
125 mL oatmeal (not rolled oats)
salt and freshly ground black pepper

Trim the fat and vessels from the heart and add to liver and sliced onion and simmer in about 250 mL of water or beef broth until tender.

When cool, chop meat and onion finely.

Put the oatmeal in a frying pan and stir over medium heat until lightly brown.

Mix the lmeat, onions, seasonings, oatmeal and enough broth from the meat to make a soft dropping consistency.

Place in a greased pudding basin and cover with foil .Steam for 2 hours and serve with mashed turnips and potatoes.

"Lang may your lum reek"

 

Herbed Vegetable Strips
Ingredients:
2 large zucchini, ends trimmed off
2 medium carrots, peeled
2 small leeks, tops & bottoms trimmed, sliced lengthwise and well washed
125 mL walnuts or pecans
1 small onion chopped
30 mL chopped parsley
30 mL chopped basil
125 mL olive oil
salt & pepper

Cut the carrots and zucchini and leeks into long thin strips about 4 mm thick. Cut the leeks into strips the same size and length as the other vegetables.

Place the carrots in a pan of boiling water and cook for 3-4 minutes. Remove from pan and rinse under cold water. Add the zucchini to the pan and cook for 2 minutes then add the leek strips and cook for a further minute. Drain and rinse under cold water.

Process the nuts, onion, parsley and basil in a food processor and all enough olive oil to bring the mixture to the consistency of mayonnaise. Add salt and pepper to taste.

Heat the rest of the oil in a saute pan and add the cooked vegetables. Stir and toss until heated through then add the herb and walnut sauce and toss to coat. Place in heated dish and serve immediately.

 

Buttery Baked Red Potatoes
Ingredients:
1 large sweet onions
45-60 mL butter
6-8 medium red potatoes
salt & ground black pepper

Preheat oven to 350.

Melt butter in large skillet.

Chop onion, and add to melted butter; saute until caramelized.

Cut potatoes into thirds; cook in boiling water until just tender. Drain potatoes and place in greased 2 L casserole. Top evenly with caramelized onions and butter. Sprinkle with salt and fresh ground black pepper. Bake at 350F for 15-20 minutes.

6 servings.

 

Turnip Puff
This dish can be done ahead of time

Ingredients:
6 cups turnips, cubed
30 mL butter
2 eggs, beaten
50 mL flour
15 mL brown sugar, packed
5 mL baking powder
salt and pepper
pinch nutmeg
125 mL fine breadcrumbs
30 mL melted butter

Cook turnip until tender, drain and mash (by hand).

Add butter and eggs and beat well.. (Recipe can be made to this point a day ahead).

Combine flour, sugar, baking powder, seasoning and nutmeg. Stir into turnip mixture. Pour into a buttered casserole dish.

Mix breadcrumbs and butter and sprinkle on top.Bake at 375F for 25 minutes or until light brown on top.

6 servings

 

Perfect Cranberry Sauce
Ingredients:
1 L cranberries
250 mL sugar
500 mL water
2 mL salt
1 mL baking soda

Pick over the cranberries, discarding any soft ones.

Combine all ingredients in a large saucepan and cook ,covered, very gently for 15 minutes after you hear the first berry pop.

Remove from heat and let stand for 24 hours.

DO NOT REMOVE THE COVER (this is important) Every berry will be whole and crystal clear.

 

Pear & Cranberry Pie
Ingredients:
1 unbaked 9" pieshell
3 Cups fresh or frozen cranberries
Pears
1/4 Cup water
1 1/4 Cup sugar
2 Tbsp cornstarch
1 Tbsp grated lemon zest
2 Tbsp lemon juice
2 Tbsp butter
1/4 Cup of pecans or walnuts, coarsely chopped

Chill pieshell 20-30 min in fridge

Combine cranberries, water & sugar in saucepan. Cook over medium heat, stirring constantly until sugar dissolves & berries start to pop.

Mix cornstarch with remaining sugar & stir quickly into simmering cranberry mixture.

Remove from heat. Stir in lemon juice & zest. Return mixture to heat & bring to boil
Once boiling, remove from heat, stir in butter & nuts.

Peel pears, cut in half, remove core & place in shell, cut side down. Fill shell with cranberry mixture.

Bake in preheated 400 F oven until crust is golden & pears are tender. Serve warm with whipped cream or ice cream.

 

Corn Pudding

Ingredients:
1 Tbsp butter, softened
4 Tbsps melted and cooled
1/4 cup flour mixed with 1/2 tsp slat and 1/4 tsp white pepper
3 eggs
3 cups fresh corn kernels or 3 cups frozen kernels, defrosted
2 cups light cream

Preheat oven to 325' F. Brush the tabsp of softened butter over the bottom and sides of a 1-and-a-1/2 quart baking dish.

In a bowl, beat the eggs until frothy. Stir in the corn and, stirring constantly, sift in the combined flour, salt and pepper.

Add the melted butter and cream and stir well for 2 - 3 minutes.

Pour the mixture into the baking dish and place it in a large, shallow pan set on the middle shelf of the oven.

Pour enough boiling water into the pan to rise at least 1" up the sides of the dish.

Bake the pudding for 2 hours or until the top is a delicate brown and a knife inserted comes out clean. Serve at once from the dish.

 

Creamed Onions
Ingredients:
2 1/2 lb small, white onions
4 Tsps butter
4 Tsps flour
1 cup milk
1/2 cup heavy cream
1 tsp ground nutmeg
1 tsp salt ground white pepper

Peel the onions by dropping them into boiling water and letting them boil briskly for about 30 seconds. Drain in a sieve under cold water and cut off the root ends. Peel off the skin and trim the tops neatly.
Simmer the onions in lightly salted water for about 15 -20 minutes, until tender. Drain and set aside.

Measure and reserve 1 cup of the cooking liquid.

In a heavy 3 - 4 qt. saucepan melt the butter over moderate heat. Add the flour and mix well.

Stirring constantly, pour in the reserved cup of cooking liquid, the milk and the cream and cook over high heat until the sauce comes to a boil, thickens lightly and is smooth.

Reduce heat and simmer for 3 - 4 min.

Stir in nutmeg, salt and white pepper and taste. Add the onions, turning them gently and simmer for a few minutes until heated through

 

Squash & Rosemary Gnocchi
Sean Kettley

Ingredients (Makes 40 servings):
2 potatoes, baked and mashed
1/2 small butternut squash, baked and mashed
4 egg yolk
2 tablespoons fresh rosemary, chopped salt and pepper, to taste
all-purpose flour, as needed

Mix together the potato & squash.

Add egg yolks, salt & Pepper and rosemary.

Work in enough flour with hands to form a soft dough that is only slightly sticky.

Using lots of flour to prevent sticking, cut small thumb-nail sized pieces, and drop them into boiling salted water. Gnocchi is done when they "pop-up" like corks.

Drain gnocchi and saute in butter.

 

Sweet Potato and Turnip Gratin
Ingredients:
1 large clove of garlic, crushed
1 small turnip, peeled, cut in half and sliced very thin
2 medium sweet potatoes, peeled and sliced very thin crosswise
1 onion, sliced thin
salt and freshly ground black pepper
1 1/4 cups heavy cream
1/8 tsp. nutmeg
1/2 cup Cheddar cheese, grated
2 tbsp. minced parsley

Rub bottom and sides of a 1 quart casserole dish with garlic. Arrange one-third of the turnip slices over the bottom of the dish. Arrange one-third of the sweet potato slices over the turnips. Top with one-third of the onion slices. Sprinkle with one-eighth teaspoon of salt and one-eighth teaspoon of pepper.

Repeat layering and seasoning twice more.

Bring cream and nutmeg to a boil in a medium saucepan, pour over vegetables. Sprinkle with grated cheese.

Bake in a preheated 350OF oven until vegetables are tender and top is browned, approximately 50 minutes. Sprinkle with parsley and serve immediately.

 

Homemade Baby Wipes
1 clean 4L ice cream container
1 roll of Bounty paper towels (do notsubstitute)
2 T baby bath or shampoo
1 T baby oil
2 cups water

Cut a roll of paper towel in half. Remove the cardboard tube from the paper towel. Pull a little bit of the paper towel up through the centre. (This is how you will pull the wipes out.) Add the paper towel to the container. Put the lid on. Turn upside down for about 5 minutes.

For Homemade Cleaning Wipes
Replace the baby oil and baby bath/shampoo with about 1/4 cup of multi-purpose cleaner.

 

Art Smith's University Frittata
Ingredients:
3 eggs, whipped up with the handle end of a spoon
1/2 medium-sized onion, chopped
1 fat clove of garlic, crushed and chopped
1 frozen broccoli stalk, just the bulby parts, cut into bite-sized pieces (save the stem for soup or dental floss)
1 small handful leftover white rice
1 inch worth of cheddar cheese off your block, cubed
1/2 packet soya sauce (for sodium) great dollops of olive oil
1/7 can petit pois, drained (if 1/7 is too hard to measure, 2/13 will do)

Preheat the oven to 375 degrees.

Warm about two tablespoons olive oil in an oven-safe pan over low heat. When it's ready to sizzle, add the onions and the garlic. Then add more oil. The oil won't hurt you.

Turn the heat up to medium-high. That's about the 5 o'clock position. Maybe a shade earlier...4:45ish.
Toss in the broccoli bits next. If your fridge is not as enthusiastic as mine and they are not frozen, you may continue with unfrozen broccoli. It's you that has to live with it, not me.

Don't forget to move the food around in the pan with your spatula as you're going. If a spatula is not available, you can use a wooden ruler, a back scratcher, or a good piece of cardboard.

Add the peas. Some people are skeptical about putting peas in an omelette, but I say give peas a chance.
Consummate the marriage of flavours by throwing the rice on top. If an Italian-style Frittata is desired, the rice may be substituted with an equivalent amount of Alphaghetti or Zoodles.

Pour about half of your soya sauce packet over the mixture.

Now is a good time for a little more olive oil. (Olive oil tip: store your bottle in a sock, because olive oil loses it's nutrients with light. Sock requisition tip: Roommates never miss one sock.)

Whip up the three eggs in a bowl with the handle end of a spoon. Make sure to rinse off the end of the spoon before you eat with it or you'll get gookey hands.

Pour the eggs into the pan. Distribute them evenly around the veggies, and tilt the pan around until the bottom is totally obscured by the egg. Leave it on the burner without mixing it.

Space the cheese cubes evenly around on top of the mixture. Leave the whole lot on the stove for a few minutes until it's starting to cook around the sides. Using your spatula (back-scratcher, ruler, etc.) carefully run it alongside the inside of the pan so the sides of the soon-to-be frittata are pulled away from it. If it's sticking don't get broken up. Ruined frittata is just another way of saying great scrambled eggs.
Put the pan un-covered in the centre of the oven. Close the door and leave it until the egg on the top is solid and the cheese is melted. This will probably take about 10 minutes - or 1 beer - but keep an eye on it.

Take out your new frittata! Make sure to use a pot-holder, or a face-cloth, or some folded-up underpants, so you don't burn your hand.

Cut the frittata into wedges. It might stick to the bottom a bit. Don't let that bother you...you just made a frittata! It makes a light lunch for 4, a big lunch for two, or about half a lunch for an average student.

 

Blueberry Wine
Ingredients (yield 5 gallons (23 litres)):
10 lb blueberries ( do not increase fruit) room temperature water to 23+ litre mark approx. 8 - 10 lb white sugar ( depends on sugar content of berries )
7 1/2 tsp. Acid blend ( balances the citric acid of the berries)
2 1/2 tsp Pectic enzyme ( prevents pectin haze in finished wine)
2 1/2 tsp Yeast energizer ( encourages vigorous fermentation)
10 campden tablets ( 5 at start / 5 at end )
2 pkg wine yeast (Lalvin EC1118 recommended )
4-6 cups red grape concentrate
OR
5 lbs raisins ( liquify with a little water in a food processor )
2 1/2 level tsp potassium sorbate ( to prevent bottle fermentation )

Wash and drain berries. Discard bugs, moldy berries and as many leaves and sticks as realistically possible. Choose one of the following methods - A. or B.
Method A
Put fruit into a nylon straining bag and press juice into a large sanitized primary fermentor. Keeping all pulp in the bag, tie the top and place in the bucket.

Method B
Put the fruit directly into the sanitized primary fermentor and mash the fruit. Be careful as you do not wish to scratch the smooth surface of your bucket.

Stir in the acid blend, pectic enzyme, energizer, processed raisins or grape concentrate, five crushed campden tablets and most of the sugar. Add water to the 23 litre mark. Stir really well. Check your specific gravity. Specific gravity should be 1.085 - 1.095. Add the rest of the sugar to bring to this point if necessary. Write down all of your information - date, ingredients, specific gravity, temperature and any other particulars. Cover.

After 24 hours, stir the must really well again and add the two packages of yeast. Two packs will ensure a healthy colony of yeast and speed up the start time of your fermentation.

Stir daily. Press the pulp bag lightly to aid in extraction of the juice. If using loose pulp method, be sure to keep pulp cap punched down and moist. Check specific gravity and temperature daily and record. Try not to let the temperature rise above 24C.

When specific gravity reaches about 1.030 (~5-7 days), drain the juice from the bag. Siphon wine into a clean and sanitized carboy. Leave the bulk of the sediment behind but be sure to take ALL the liquid, so if you need to take some of the sediment then do so. Attach an airlock. It is a good idea to place a towel in the bottom of your freshly emptied and cleaned bucket and set the carboy of fermenting must in it. Any overflows will be contained and the bucket will also help to insulate the carboy.

Fermentation is nearing completion when the specific gravity has reached 1.000 or less. This should be about the three-week mark. Do not be concerned if it takes longer than three weeks. Rack the wine into another carboy and off the sediment. Again, be sure to take all the liquid, even if it means taking a little of the sediment.

When the wine has stopped fermentation and the specific gravity reading is between 1.000 and .990, add the last five crushed campden tablets and potassium sorbate. A fining agent such as isinglass can also be added at this time. Top the wine up with water to within a couple inches of the bottom of the bung. Too much airspace on top of your wine will seriously affect the longetivety of your wine.

Move the wine to a cool/cold spot and leave for about three months. The wine should be clear. If it is not move back to the cold for a further month or so. Taste the wine if it is clear. If you like dry wine then bottle the wine as it is. If you prefer a sweeter wine, then sweeten to taste by adding a commercial sweetner, available at your local homebrew shop or make your own. If you choose to filter, do so at this time.

Label, shrink top and lay wine to rest in a cool, dark spot for several months before drinking.

 

Wine Jelly
(Use your favorite wine)
Ingredients:
4 cups (900ml) dry red wine
6 cups (1.3L) granulated white sugar
6oz. (170ml) liquid pectin

Combine wine and sugar in a large pot. Heat on high and stir occasionally as it comes to a rolling boil.

Add liquid pectin and return to a rolling boil. Boil hard for one minute. Remove from heat promptly and skim off foam. Pour into hot sterilized jars to within ¼ inch of top. Seal. Makes 8 half pints.

Golden Wine Jelly: Use pale sherry instead of red wine

Port Wine Jelly: Use port instead of red wine for deeper ruby red colour

Purple wine Jelly: Use concord grape wine instead of red wine.

 

Making White Wine From Fresh Grapes
Ingredients (yield: 1 gallon):
16-18 pounds grapes (use only fully ripe fruit)
Sugar to specific gravity of 1.085 - 1.095
Acid Blend to .70%
1 tsp Yeast Nutrient
1 ½ crushed Campden tablet
Wine yeast (try Lalvin D47 or 71B-1122)


Discard bugs, moldy grapes and as many leaves and stems as realistically possible. For a small quantity (5 gallons or less) crush the fruit by hand into a spare bucket. For larger quantities, use a crusher. Quickly stir in one crushed campden tablet per gallon.

Immediately press out juice into the primary fermentor using a nylon bag or press. Using an acid test, determine acid content and adjust the acid accordingly. White wines should be .70%. Take a specific gravity reading and add sugar to bring the starting gravity to between 1.085 and 1.095. Add nutrient. Cover primary and leave overnight.

Write down all of your information - date, ingredients, specific gravity, temperature and any other particulars.

Stir well in the morning and add yeast. If making more than a couple of gallons, two packages of the same type of yeast are recommended. Two packs will ensure a healthy colony of yeast and speed up the start time of your fermentation. Leave a hydrometer floating in the must. Cover.

Check specific gravity and temperature daily and record. Try to maintain the temperature at 20C.

When specific gravity reaches about 1.040 - 1.030 (~ 4 - 6 days), rack the must into a clean and sanitized carboy. Leave the bulk of the sediment behind but be sure to take ALL the liquid, so if you need to take some of the sediment then do so. It is advisable NOT to fill your carboy(s) more than ¾ full. Attach an airlock or a blow off tube. It is a good idea to place a towel in the bottom of your freshly emptied and cleaned bucket and set the carboy of fermenting must in it. Any overflows will be contained and the bucket will also help to insulate the carboy.

Fermentation is nearing completion when the specific gravity has reached 1.000 or less. This should be about the three-week mark. Rack the wine into another carboy and off the sediment. Again, be sure to take all the liquid, even if it means taking a little of the sediment. As airspace is an issue at this point, make sure that your carboy(s) are full to within a couple of inches of the bung.

When the wine has stopped fermentation and the specific gravity reading is between 1.000 and .990, move the carboy to a cool/cold spot to clear. The colder the spot, the more likely excess tartaric acid will precipitate.

After the wine has cleared, add ½ crushed campden tablet per gallon of wine. If you would like to add a stabilizer like potassium sorbate or sodium benzoate, this would be a good time to add it. If you choose to filter, do so at this time.

Bottle the wine, label, shrink top and lay wine to rest in a cool, dark spot for several months before drinking.

 

Making Red Wine From Fresh Grapes
Ingredients (yield: 1 gallon):
16 - 18 pounds grapes (use only fully ripe fruit)
Sugar to specific gravity of 1.085 -1.100
Acid Blend to .65%
1 tsp Yeast Nutrient
1 ½ crushed Campden tablet
Wine yeast (try Lalvin BourgRC212)
Raisins or sugar (if S.G. is low)
Oak chips (if desired)

Process the grapes through a grape crusher without breaking the seeds. Try to remove as many of the grape stems and leaves as possible, either before pressing or after.

Put the crushed and cleaned  grapes, juice and skins, into a primary fermentor. Fill to no more than 75% capacity. Add sulphite (crushed campden tablets). Note: If you intend to induce malolactic fermentation, do not add sulphite at this time but proceed quickly with the addition of yeast.

Check the specific gravity and acid of the must and adjust accordingly. Acid should be at 5.5-6.5 (PH3.3-3.6) and the specific gravity 1.085 - 1.100. Cover.

Write down all of your information - date, ingredients, specific gravity, temperature and any other particulars.

After allowing the sulphited grapes to sit for 12 - 18 hours, stir vigorously and add yeast and nutrient.

Temperature should be 20 - 24C and fermentation should be visible within 24 -36 hours.

Keep the pulp cap of floating grape skins punched down, as you do not want them to dry out. This may require attention two to four times daily.

As temperature and duration of skin contact affects the character of the wine, you must decide whether you want a light, medium or heavy - bodied wine. The longer and warmer the contact time, the fuller bodied the wine. Four to six days is generally sufficient.

When the specific gravity has dropped to 1.040, rack the must off the skins. The use of a press may be enlisted for larger quantities to extract all the juice from the grapes. Note: second run wines can be made from the unpressed skins of the grapes at this time. See instructions below.

Fill carboy(s) only to 75% capacity to prevent overflow. You can place a towel in the bottom of your primary fermentor and set the carboy of fermenting must in it. Any overflows will be contained and the bucket will also help to insulate the carboy. If you would like to add oak chips, do so at this time. Attach an airlock and leave at 20 - 24C.

After ten to fourteen days, rack the wine off the sediment on the bottom of the carboy into another carboy(s). As fermentation is slowing down, airspace becomes an issue so make sure that carboys are filled to within a couple of inches of the bottom of the bung. Leave at room temperature.

Once wine is finished fermentation, one to three + months, rack again into clean carboy(s). Move to as cold a spot as you have, to cold stabilize.

Once wine is clear add one-half crushed campden tablet per gallon. If you wish to add a stabilizer and/or filter, do so at this time. Bottle, label, shrink top and after allow bottles to stand for a couple of days after being corked. Lie bottles on their sides in a cool, dark spot for one year +.

 

Second Run Wine
After racking the fermenting must off the skins, you can use the unpressed skins to make a lighter second run table wine. For every gallon of wine you have made, you can make a second gallon or if you would like a little more body, you can reduce it to make half the amount.

Ingredients:
Unpressed grape skins
1 gallon of water
8 ounces red grape concentrate
1 ½ -2 pounds sugar
2 tsp acid blend
1/8 tsp tannin
½ tsp yeast nutrient

Use the yeast already in the pulp. Because there is already alcohol present in the pulp, the hydrometer reading may be a little lower than anticipated. When the S.G. is at 1.040, rack wine off the skins and press skins to extract as much juice as possible. Follow the rest of the recipe.

 

Marmalade
Folklore & Recipes from Janice Murray Gill

Marmalade is the preserve that has dominated the British breakfast table since the 19th century. However, it has a much longer history and is not really British at all. It was first imported into England as a luxury food from Portugal and was made from quinces from whence it takes its name, marmelo being the Portuguese word for quince. Its first appearance was in wooden boxes. A solid, sugary mass of quinces, exported from Portugal, and first mentioned as 'marmelada' in port records at the end of the 15th century.

There are more romantic myths surrounding the name .....the most persistent being that is comes from Marie malade because it was made by Mary, Queen of Scots' French cook to tempt the appetite of an ailing princess. Her request: 'Marmelade pour Marie malade' was no more than an amusing medicinal pun.

'Marmelade' had become a useful name for a thick purée of fruit. At this time, the medicinal properties of oranges were highly regarded. Candied orange peel was eaten during a fast, so it was a natural thing to pulp and sweeten oranges into a 'marmelade'. According to C A Wilson in The Book of Marmalade (1985) it makes its first appearance as a recipe in 17th-century English cookery books, when it was eaten as a sweetmeat to aid digestion.

Mary or not, it was in Scotland that Janet Keiller invented modern marmalade. In 1700 her husband bought a bargain-load of bitter oranges from Spain, from a boat in Dundee harbour. According to recipes of the time, pounding with much patience, in a pestle and mortar to make a 'thick paste' was the thing to do. But being a resourceful and inventive character, and with an awful lot of oranges, she decided to forego this time-consuming procedure. She would use another method, in which the peel was chopped into shreds, taking less time and effort.

With a shrewd eye on economy, she also worked out that since this 'marmelade' was not concentrated to a thick paste, it would produce many more pots and the cooking time would be shorter. It would produce a better marmalade, which it did; the first Dundee Keiller marmalade. It proved to be so popular that the Dundee public demanded more and Keiller's from then on ensured a regular order for Seville oranges. Several generations later, in 1797, another Mrs Keiller and her son James finally felt confident enough to build the world's first marmalade factory.

Eighty years after this, in 1874 in Oxford, another grocer's wife, Mrs Sarah Cooper, then aged 24, made 76 lb of marmalade to her secret recipe, and sold what the family could not eat. It was so popular that a quarter of a century later in 1900 the marmalade factory of Frank Cooper Ltd opened their marmalade factory and, doubtless through the influence of graduates from Oxford colleges, their product became synonymous with the best of British breakfasts and has been carried around the world

Frank Cooper's of Oxford still have a tin which was taken on Scott's expedition to the North Pole in 1911, which was discovered there in perfect condition in 1980. Marmalade has also been taken with UK expeditions up Everest.

In the early 1900's, the Empress of Russia and the Queen of Greece, both grand-daughters of Queen Victoria, had supplies sent regularly from Wilkins of Tiptree and during the second world war, Douglas Bader, the famous 'legless' air ace demanded that his German captors supply him with breakfast marmalade, which they did!

Throughout the centuries the method of making marmalade has remained virtually unchanged, the basic ratio being twice as much sugar as fruit. Lemons, however, seem not to figure before the 19th-century, but nearly all Victorian recipes add them, or citric acid. Other additions seem to be minimal, producing variants or enrichments.

A cinnamon stick or a tablespoon of black treacle to every pound of fruit will give you a dark marmalade. Dark muscovado sugar and 'dark' honey will produce the same effect.

 

Dundee Orange Marmalade
Ingredients:
3 pounds 1.36 K Seville oranges (about 12)
3 Lemons
6 pounds 2.75K Sugar
15 cups 3.4L Water
Scotch whiskey (optional)

Select fruit with as few blemishes as possible. Wash the fruit and put into a large saucepan with the water. Cover and bring to the boil. Reduce heat and dimmer until the oranges are soft. Remove orange from the cooking liquid.

Working on a large platter, cut the oranges in half and dig out the pulp and seeds from the skins. Set the shells aside and place the seeds and coarse parts of the fruit in a square of gauze or cheesecloth and tie it into a bag. Return this to the liquid in the pan.

Slice or chop the orange shells into slivers or chunks and return the pan together with the juice and pulp that has collected in the platter.

Replace on the heat and when the liquid comes to a boil, add the sugar, stirring all the while. Bring back to the boil and cook rapidly until the setting point is reached (220F -104C).

Remove from heat, remove the bag of pips and discard. Let stand until the mixture has cooled to 158F- 70C and pour into hot, sterile jars. Stir one Tablespoon (15 mL) whiskey into each jar and seal.
Let stand for 1 week to mellow before using.

 

Dark Oxford Marmalade
Ingredients:
1 pound 500 g sweet oranges
1 pound 500 g Seville oranges
2 quarts 2.25L water
2 pounds 1 K white sugar
1 pound 500g light brown sugar
1 pound 500g dark brown sugar
Juice of 1 lemon
2 Tablespoons 30 mL unsalted butter

Wash the fruit and slice it. Chop half of the sliced fruit to give an uneven texture.

Put the fruit, lemon juice and water into a preserving kettle, bring to a boil and simmer until the peel is soft and the amount reduce by about one third. Test the peel for softness by squeezing it. Once it is soft, add the sugar, stirring well until it is dissolved and then add the butter.

Increase the heat, bring to a full boil and cook rapidly until the setting point is reached (220F -104C).

Allow to boil more slowly for about 5 minutes more. Remove from heat and let stand until the mixture has cooled to 158F- 70C and pour into hot, sterile jars. Let stand for 1 week to mellow before using.

 

3 Fruit Marmalade
Ingredients:
3 grapefruit
3 sweet oranges
3 large lemons
6 lbs 2.75K sugar

Wash the fruit, and, working on a large platter cut into quarters, lengthwise and then thinly slice the quarters across. Remove seeds as you cut, setting them aside. Place seeds in a square of gauze or cheesecloth and tie up into a bag.

Measure the cut fruit, pulp and juice and place in a large bowl. Add three times the amount of cold water. Place the bag of pips in the bowl and let stand for 24 hours.

Place the contents of the bowl in a preserving kettle and bring it to a boil and cook slowly for about 2 hours. Remove the bag of seeds, squeezing it to remove as much liquid as possible.

Measure the liquid in the pan and return it to the pan with an equal amount of sugar. Stir constantly until the sugar has dissolved, bring to a full, rolling boil and cook rapidly until the setting point is reached (220F -104C). Remove from heat and let stand until the mixture has cooled to 158F- 70C and pour into hot, sterile jars.

 

Seasonal Recipes From Janice Gill
Hanukkah Latkes
Ingredients:
3 cups 750 mL baking potato -- cubed, and peeled (1 1/4 pounds)
2 Tbsp 30 mL all-purpose flour
1/2 Tsp 2 mL salt
1/4 Tsp 1 mL baking powder
1/8 tsp .5 mL pepper
2 egg whites
1 small onion -- quartered
1 Tbsp 15 mL vegetable oil -- divided

Place the first 7 ingredients in a food processor. Pulse 20 times or until potato is very finely chopped. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high on about 1 heaping tablespoon batter per pancake into skillet; cook 1-1/2 minutes on each side or until browned. Repeat procedure with remaining oil and batter.

Notes : Serve pancakes with sour cream; garnish with green onions, if desired.

 

Warm Spinach Garlic Spread
An easy starter for Holiday dinners and parties...

Ingredients:
1 package (10 oz.) frozen chopped spinach
1/4 cup 60 mL milk
1 Tbsp 15 mL olive oil
1 Tbsp 15 mL minced roasted garlic
1/2 tsp 2 mL salt
3 dashes hot pepper sauce
1 package (8 oz.)(225 g) cream cheese (cut up)
1 package (3 oz.) ( 85 g) cream cheese (cut up)
Crackers

Cook spinach as directed on package. Empty into a colander and press down hard on the spinach to remove excess liquid. Combine milk, oil, roasted garlic, salt and hot pepper sauce in a heavy saucepan and place over moderate heat.. Add all of the cream cheese; cook and stir over low heat until all the cheese is melted. Stir inspinach. Serve chilled or warm with plain Crackers.

 

Kourabiedes
Though not especially associated with Christmas, these little crescent-shaped cookies are served at virtually every Greek festive occasion...

Ingredeints:
2 cups 500 mL butter
1/2 cups 125 mL sugar
1 egg yolk
2 Tbsp 30 mL cognac
1 tsp 5 mL vanilla extract
2 cups 500 mL flour
2 tsp 10 mL baking powder (optional)
1/2 tsp 2 mL ground cloves

1/4 tsp 1 mL salt
1/2 cup 125 mL finely chopped, toasted almonds
Confectioners' sugar for dusting

Cream butter and sugar until fluffy and light. Beat in the yolk until mixture is lemon coloured. Add cognac and vanilla.

Sift together flour, baking powder, cloves and salt. Work into creamed mixture followed by the toasted almonds. Knead well, the dough will be stiff. Chill for 30 minutes.

Roll into long cylinders, 1/2- inch (1.25 cm) thick. Cut into 2-inch (5 cm) pieces. Taper ends of these pieces place on a greased baking sheet. Curve into crescents. Bake in a preheated 350 F (175 C) oven for 20 - 25 minutes, just until golden. Dust with confectioners. Makes about 3 1/2 dozen.

 

Peppernoten
These spicy pepper nuts are given to Dutch children on St Nicholas day by Black Peter, St Nicholas' faithful attendant. Since he throws them about by handfuls - these cookies are hard!

Ingredients:
2 Eggs
1 1/2 cups 375 mL sugar
3 cups 750 mL flour
1 tsp 5 mL ground cinnamon
1/2 tsp 5 mL allspice
1/2 tsp 5 mL ground cloves
1/4 tsp 1 mL black pepper
1/4 tsp 1 mL ground cardamom
1 tsp 5 mL baking powder
1/8 tsp .5 mL salt
1 1/2 oz 45 grams ground almonds
1 1/2 oz 45 grams minced, candied citron
1 tsp 5 mL grated lemon rind
1/2 cup 125 mL rum
Confectioner's sugar for dusting

Beat eggs and sugar until light. Add almonds, citron and lemon rind. Sift flour with cinnamon, allspice, cloves, pepper, cardamom, baking powder and salt. Work into egg mixture and knead. Chill and form long rolls, 1-inch (2.5 cm) in diameter and cut into 1/2-inch thick slices. Form pieces into balls and dry on cookie sheet overnight. Place on greased cookie sheet and bake in preheated 300F (150 C) for 15-20 minutes. Sprinkle with rum while warm and roll in confectioners' sugar. Store airtight.

 

Our Canning &Amp; Preserving Phone-In On August 22
We mentioned the Bernardin website where you can find canning info and recipes.
It is www.homecanning.com and the toll-free number is 1-888-430-4321.

And here is a sampling of the recipes listeners sent us for Icicle Pickles.

...from Dawn Swanson
Ingredients:
recipe 6 med cucumbers peeled
3 med onions thinly sliced
1 green pepper cut in strips (optional)
1 sweet red pepper in strips (optional)
1/4 cup coarse pickling salt
2 cups white or cider vinegar
2 cups granulated sugar
2 tsp celery seed
2 tsp mustard seed
1/2 tsp tumeric

Cut cucumbers into long strips removing most seeds. Combine in large bowl with onions, peppers and salt. Soak in ice water for three hours adding more ice as it melts. Drain well. In large saucepan combine remaining ingrediants, bring to a boil, simmer five minutes, add vegetables and return to boil. Pack into hot sterilized jars, covering vegetables with liquid, and then seal. Yields three pints.

...from Kathleen Whiston
Cut large cucumbers in eights lengthwise, let stand in ice water eight hours or overnight. Pack in hot, sterilized jars. Fill centre of each jar with two pieces of celery and six pickling onions. For three to four quarts mix one quart cider vinegar, 1/3 cup coarse to medium salt, and one cup of sugar. Heat to a boil, fill jars and seal.

...from Bobby Comeau
Ingredients:
20 6-inch cucumbers quartered lengthwise
6 cups of vinegar
6 cups of sugar
2 cups of water
1/2 cup of salt

Cover the cucumbers in ice water, let them stand overnight. Drain them, pack them upright in clean jars. Mix the vinegar and sugar with 2 cups of water in a pot. Boil for three minutes. Add the salt, pour over the cucumbers, leave quarter of an inch head-space. Close the jars and process for ten minutes.

 

Knock-Your-Socks-Off Bbq Sauce
From "Getting Ya Through The Summer: Cooking for the Rushed" by Sandi Richard

Ingredients:
1/4 cup hoisin sauce
1/4 cup V-H plum sauce
1/4 cup V-H soy sauce
1/4 cup peach jam
1/4 cup water
1 tsp ginger powder
1 tsp lemon juice
1 tsp hot chili sauce (optional)

 

Rowanberry Jelly (Mountain Ash Berry)
from "Nova Scotia Down Home Cooking" by Janice Murray Gill
(special thanks to Ruth Butler of Wolfville for sending this in)

Ingredients:
3 lb. of rowanberries
1 lb. sweet crabapples
2 lb. sugar (approx.)

Gather rowanberries after first frost. Wash well and remove stems.

Stem the crabapples and cut out the blossom end. Chop apples coarsely.

Combine rowans and apples in large kettle. Add water to cover and simmer for 45 minutes.

Pour into jelly bag and let drip undisturbed overnight.

Measure juice and add 2 lbs. sugar to every 4 cups of juice.

Place over high heat and boil quickly until 2 drops hang side by side on the edge of a silver spoon.

Skim and pour into sterilized jars.

 

Home Preserving
Norma Morley's Spiced Blueberries
Combine in large kettle:
6 cups blueberries
1/2 cup white vinegar
1/2 cup white sugar
1 tbsp whole cloves

Bring to a boil, simmer, stir often until mixture thickens. Pour into hot sterilized jars and seal.

 

Sally Tosselmeyer's Pickled Eggs
Hard-boil: 12 eggs

Cover eggs immediately with cold water

Combine:
3 c white vinegar
1 1/2 cup water
1 1/2 tsp salt
1 tsp peppercorns
2 tsp mixed pickling spice

Simmer above ingredients 10 mins, then cool. Remove shells from eggs and pack in sterilized jars. Pour vinegar mixture over eggs.

 

Irene Fowler's Bean Relish
Mix:
10 lbs green beans
10 lbs yellow beans
3 green peppers
3 red peppers
2 lbs onions

Set aside In large pot mix:
2 qts vinegar
10 cups brown sugar
10 cups white sugar
2 tbsp pickling salt
2 tbsp celery seed

Bring to a boil. Add above ingredients and bring back to boil.

Mix in large bowl:
2 cups flour
1 cup mustard powder
2 tbsp tumeric
1 tsp curry

Add 2 qt vinegar and mix into a paste Stir paste into the boiling mixture until thickening. Be careful not to burn. Remove from stove and bottle in sterile jars while hot.

 

Geraldine McCarthy's Pickled Eggs
Hard-boil 3 dozen eggs for 20 mins Chill eggs

Mix:
6 cups white vinegar
6 tbs sugar
2 tsp salt
2 tsp pickling spice

Simmer 5 mins Place eggs in a gallon jar with slices of Spanish Onion. Pour vinegar mixture over eggs. Let sit 3 or 4 days.

 

Kim Roy's Fruit Jam
2 cups fruit
1 cup sugar
4 tbsp lemon juice

Cook 20 minutes.
Add: 2 tbsp Certo

 

Play-Dough & Flubber Recipeswarning - do not eat!
A Flubber-Like Substance

In one container, mix the following:
1 cup white glue
3/4 cup boiling water
food colouring

In a second container, mix the following:
1/4 cup boiling water
3 tsp borax soap
Mix the contents of the two containers.

A Play-Dough-Like Substance
3 Tbsp shortening (or cold cream)
4 Tbsp corn starch
food colouring

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