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Any Fruit Coffee Cake
Grace Nyman, Taste the County
FILLING
4 cups local chopped fruit (whatever is in season)
1 cup water
2 tbsp. lemon juice
1¼ cup granulated sugar
1/3 cup cornstarch
BATTER
1 cup granulated sugar
1 tbsp. baking powder
1 tsp. cinnamon
¼ tsp. mace
1 tsp. salt
3 cups flour
1 cup butter
2 eggs slightly beaten
1 cup milk
1 tsp. vanilla
TOPPING
½ cup granulated sugar
½ cup flour
¼ cup butter
½ cup walnuts
FILLING
1. In saucepan combine fruit and 1 cup water.
2. Simmer for 5 minutes or until fruit is tender.
3. Stir in lemon juice.
4. Mix sugar and cornstarch and stir in. Cook until thick.
BATTER
5. In bowl stir flour, sugar baking powder, salt, mace & cinnamon.
6. Cut in butter until mixture resembles fine crumbs. Add rest of ingredients.
7. Spread ½ of mixture in 13” x 9" pan or two 8” x 8” pans
8. Spread the cooled mixture over batter.
NOTE: I generally spread the mixture when it is slightly warm as it makes the spreading much easier
9. Spread rest of batter over the filling layer
TOPPING
10. Mix sugar, butter, flour and walnuts. Sprinkle over batter
Bake 350° for 35 - 50 minutes.
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Apple Bread Pudding With Maple Glaze
Bob Downey Certified Culinary Development Chef, Wellington Times
8 slices day old raisin bread (cubed)
2 apples (peeled, cored, sliced)
2 ½ cups milk
4 eggs
½ cup butter (softened)
¼ cup white sugar
¼ cup maple syrup
½ tsp. cinnamon
1/8 tsp. allspice
10 caramels
2 tbsp. heavy cream
- in a large bowl add milk, eggs, ¼ cup butter, white sugar, cinnamon, allspice and mix even
- in a greased slow cooker and bread cubes, apples and fold to mix
- pour milk mixture over top
- cook on high for 50-60 minutes covered
- reduce heat to low and cook 3-4 hours, until fully cooked minimum 165F
- in a small saucepan add rum and flash over high heat for 1 minute
- add ¼ cup butter, maple syrup and bring to a soft boil
- simmer 1-2 minutes
- add caramels and stir until melted and smooth
- remove from heat
- add cream and blend smooth
- spoon pudding onto serving dishes
- drizzle with maple glaze
- serve warm
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Apple Caramel Cheesecake
Bob Downey, Certified Culinary Development Chef, Wellington Times
5 cups apples (peeled and sliced)
2 cups cream cheese
2 eggs
1½ cups graham cracker crumbs
¼ cup butter (softened)
1 tsp. vanilla
1½ tsp. cinnamon
1 cup sugar
½ cup pecans (chopped)
1½ cups caramels
¼ cup heavy cream
½ tsp. rum extract
1 tbsp. butter
In a medium bowl add graham crackers crumbs, ¼ cup butter, ½ tsp. cinnamon, ¼ cup sugar and mix well
Press firmly into bottom and up sides of a spring foam pan
Place in oven pre-heated to 350ºF for 8-10 minutes
Remove from oven and cool
In a medium bowl add cream cheese, ½ cup sugar, vanilla and mix well
Add one egg at a time while continuing to mix
Spoon cheese mixture into graham crust
In a large bowl add apple slices, ¼ cup sugar, 1 tsp. cinnamon and fold to coat
Spoon coated apples evenly over top of cheese mixture
Sprinkle pecans over top
Place in oven pre-heated to 350ºF for 60-70 minutes until set
Remove from oven and cool
In a small sauce pan add and melt 1 tbsp. butter over low heat
Add caramels, cream, rum extract and continue to heat over low while stirring until caramels melt and smooth
Drizzle over cool cheesecake
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Apple Dessert Salad
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 apples (sliced into wedges with peel on)
2 cups crushed pineapple
2 cups mandarin orange wedges (drained)
1 cup raisins
½ cup coconut (shredded)
1 cup pecans (chopped)
½ cup powder sugar
2 cups whipping cream
1 cup cream cheese (softened)
1 tsp. cinnamon
1 tbsp. brown sugar
In a medium chilled bowl add whipping cream, powder sugar, softened cream cheese, coconut and whip until firm, cover and chill
In a large bowl add apple wedges, orange wedges, crushed pineapple, raisins, pecans and fold together
Add chilled whip cream mix and fold gently until evenly blended
In a small bowl add brown sugar, cinnamon and mix well
Dust top of apple mix and hold chilled until served
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Apple Peach Crumble With Warm Maple Glaze
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 apples (peeled, sliced)
2 peaches (pitted, sliced)
½ cup raisins
1 egg (beaten)
¾ cup butter
¾ cup sugar
1 cup maple syrup
1 tbsp dark rum
½ cup white sugar
1 tsp cinnamon (ground)
¼ tsp nutmeg
1 cup all-purpose flour
½ cup packed brown sugar
1/8 tsp salt
in a medium bowl and apples,peaches, 1/2 cup maple syrup, egg and folf to coat
in a small bowl add white sugar, nutmeg, cinnamon and mix well
sprinkle evenly over fruit and fold coat even
spoon mixture into a greased baking dish
in a medium bowl add flour, brown sugar, salt and mix well
cut in 1/2 vup butter until mixture becomes coarse crumble
spoon topping evenly over fruit mixture to cover
place in owen pre-heated to 350F for 45-55 minutes, until bubbles then remove from oven
and let set
in a small sauce pan add 1/4 cup butter, and melt
add rum, 1/2 cup maple syrup and bring to a soft boil then reduce heat
add raisins and fold well until well mixed
remove from heat o
portion out baked crumble onto serving dishes
drizzle with warm maple rum sauce
serve warm
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Baked Pumpkin Pudding With Rum Sauce
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 cups pumpkin puree
3 slices French bread (cut into 1” pcs)
3 eggs (beaten)
2 cups cream
½ cup sour cream
½ cup butter (softened)
1½ tsp vanilla extract
1½ cups brown sugar
1¼ tsp cinnamon (ground)
½ tsp nutmeg (ground)
¼ tsp allspice
10 caramels
¼ cup dark rum
in a large bowl add cream, 1 tsp vanilla and mix well
add French bread pcs and fold to coat then let soak
in a medium bowl add pumpkin puree, eggs, sour cream, ¼ cup butter, 1½ cup brown sugar, cinnamon, nutmeg, allspice and mix well
add pumpkin blend to bread blend and fold gently to mix
spoon mixture into a greased baking dish
place in oven preheated to 350F and bake for 50- 60 minutes, until fully cooked and set
remove from oven and let cool
in a sauce pan add and melt remaining butter
add rum, ¼ tsp cinnamon, mix well and bring to a soft boil
reduce heat and simmer 3-5 minutes
add caramels and stir continuously until melted and smooth
remove from heat
drizzle over pumpkin bake
serve
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Blueberry Ambrosia
Lizanne Donnelly, WDBA President
6 quarts blueberries
3 tablespoons pure maple sugar (not syrup)
1 litre vanilla yogurt
Mix it all up & serve chilled.
You can substitute grapes for blueberries.
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Chocolate Drizzle Pumpkin Pie
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 cups pumpkin (pureed)
1 egg (beaten)
1 cup evaporated milk
½ cup brown sugar
1½ tsp. cinnamon (ground
½ tsp. nutmeg (ground)
¼ tsp. ginger (ground)
1/8 tsp. cloves (ground)
1½ tsp. rum
pinch of salt
2/3 cup semisweet chocolate chips
1 tbsp. corn syrup
¼ cup heavy cream
2 tbsp. butter
½ cup pecans (chopped)
Powder sugar to garnish
In a large bowl add pumpkin purée, brown sugar, egg and mix well
Add evaporated milk, rum and mix well
Add cinnamon, nutmeg, ginger, cloves, salt and mix even and smooth
Pour mix into pie crust evenly and place in oven pre-heated to 375°F
Bake until toothpick placed in center comes out clean, approx. 40-50 minutes
Place on wire rack to cool
In a double boiler add and melt butter
Add chocolate chips and stir until melted and smooth
Add corn syrup, pecans and stir until even
Remove from heat, add cream and stir until evenly blended
Portion pie and drizzle with chocolate glaze
Dust pie and serving dish with powder sugar and serve
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The County Apple Crisp
William G. Ostrander, The Special Prince Edward County Cookbook, pg. 95
Ingredients
3 cups apples, sliced or chopped
1 tbsp. water
1 tbsp. flour
¼ cup sugar
1 tsp. cinnamon
Topping ingredients
½ cup rolled oats
¼ tsp salt
1/3 brown sugar
¼ butter
Preparation:
Preheat the oven to 375ºF (190ºC). Combine and put into greased casserole, all ingredients except the topping ingredients. Combine the topping ingredients and cut together with a pastry blender. Sprinkle the oats mixture on top of casserole mixture. Bake approximately 35 minutes.
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Creamy Strawberry Banana Smoothie
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 bananas (peeled, sliced)
1 ½ cups strawberries (chopped)
1 ½ cups fresh cream
1 cup vanilla yogurt
1 cup French vanilla ice cream
10 ice cubes
½ tsp. vanilla extract
shaved chocolate for garnish
in blender add ice and crush
add cream, yogurt, vanilla extract and blend well
add bananas, strawberries and blend well
add ice cream and blend smooth
pour into serving glasses
garnish with shaved chocolate
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Crispy Cherry Treats
Bob Downey, Certified Culinary Development Chef, Wellington Times
3 egg whites
¼ cup rice crispies
1½ cups coconut (shredded)
1 cup toasted almonds (crushed)
1½ cups powder sugar
1 cup red maraschino cherries (chopped)
½ tsp almond extract
in a large bowl add egg whites and whip until stiff peaks form
add powder sugar and fold to mix
add rice crispies, almonds, coconut, almond extract and fold to mix even
add cherries and fold to mix
spoon drop onto lightly greased baking sheet
place in oven pre-heated to 300F 20-25 minutes, until light golden with highlights
remove from oven and cool on a wire rack
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Festive Macaroons
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 ½ cups coconut (shredded)
¾ cup sweetened condensed milk
½ cup flour
1 tsp. rum extract
1/8 tsp. salt
red maraschino cherries
2 tbsp. crushed pineapple
in a large bowl add flour, coconut, salt and mix well
add sweetened condensed milk and mix until well blended
add rum extract, pineapple and fold until well blended
spoon batter onto a greased baking sheet (about 1 tbsp. each)
place a cherry on top and press in gently
place in pre-heated oven at 350F
bake until golden, about 15-20 minutes
remove from oven and let cool
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Glazed Pumpkin Bars
Bob Downey, Certified Culinary Development Chef, Wellington Times
1½ cups fresh pumpkin (puréed)
1 cup cranberries
1 tbsp. orange zest
1 cup chopped walnuts
½ cup raisins
3 eggs (beaten)
1½ cups butter (softened)
1 cup maple syrup
1½ cups all-purpose flour
1½ cups white sugar
½ cup butterscotch chips
2½ tsp. cinnamon (ground)
½ tsp nutmeg
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
In a large bowl add pumpkin, eggs, white sugar, 1 cup butter and mix well
In a medium bowl add flour, cinnamon, nutmeg, baking powder, baking soda, salt and mix even
Add to pumpkin mix and blend until evenly mixed
Add raisins, cranberries, orange zest and fold until even
Spoon into lightly greased baking pans
Place in oven pre-heated to 350°F until cooked, approx: 25-30 minutes
Remove from oven and let cool
In a small sauce pan add and melt ½ cup butter
Add brown sugar, stir and continue to heat until start to boil
Reduce heat and add maple syrup, butterscotch chips while stirring until melted and smooth
Remove from heat
Add walnuts and stir until evenly mixed
Drizzle glaze over cooled pumpkin bars
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Harvest Apple Strawberry Smoothie
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 large apples (peeled and quartered)
1 cup strawberries
1 cup French vanilla yogurt
½ cup apple juice concentrate
2 cups ice cubes
white sugar (to taste)
1 tbsp. brown sugar
½ tsp. cinnamon
In a blender add ice, apple juice concentrate and chop until blended
Add apples, strawberries, yogurt, white sugar and blend until smooth
In a small bowl add brown sugar, cinnamon and mix together
Wet the tops of the serving glasses and rim serving glasses with cinnamon blend
Pour smoothie mix into serving glasses.
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Harvest Pumpkin Cheesecake with Pumpkin Glace
Bob Downey, Certified Culinary Development Chef, Wellington Times
Harvest Pumpkin Cheesecake
1 graham cracker crust
1½ cup cream cheese, softened
1 cup ricotta cheese
1½ cups pumpkin (purée)
2 eggs
1 cup white sugar
1 tsp. cinnamon (ground)
½ tsp. nutmeg (ground)
½ tsp. ginger (ground)
¼ tsp. salt
1 tbsp. brown sugar
1 tbsp. butter (melted)
¼ tsp. allspice (ground)
½ cup pecans (chopped)
In a small bowl add brown sugar, pecans, allspice, melted butter and mix well
Spoon onto bottom of graham crust evenly
In a large bowl add cream cheese, ricotta cheese, white sugar and beat smooth
Add one egg at a time and beat until blended
Add pumpkin, cinnamon, nutmeg, ginger, salt and blend even
Spoon mix into graham crust over top of pecans
Place into oven preheated to 350°F for 45-55 minutes, (until toothpick pushed into center comes out clean)
Remove from oven and let cool and set before serving
Pumpkin Glace
½ cup butter
1 cup brown sugar
¼ cup pumpkin (purée)
1 tsp. vanilla
1 tsp. dark rum
1 tsp. cinnamon (ground)
¼ tsp. nutmeg (ground)
½ cup heavy cream
1½ cups pralines (chopped)
In a small sauce pan add butter and melt
Add brown sugar, vanilla, rum and mix well
Bring to a soft boil while stirring, reduce heat and simmer gently for 3-5 minutes
Add pumpkin, cinnamon, nutmeg, mix well and continue to simmer 2-3 minutes
Remove from heat, add cream and mix until blended
Add pralines and fold until well blended
Spoon warm drizzle over cheesecake
Heavy Shortbread
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 cups flour
1 lb. whey butter (softened)
1 ½ tsp. salt
½ tsp. baking soda
red coloured granulated sugar
in a large bowl add butter, brown sugar and blend until creamed
add flour, salt, baking soda and mix well
roll out dough on lightly floured surface about ½” thick
cut out with desired cookie cutter shapes
place on baking sheet
sprinkle with coloured sugar
place in pre-heated oven at 350F until golden, about 10-12 minutes
remove from oven and let cool
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Lemon Chiffon Ice Cream and Fresh Blueberries
Kato Wake, Cherry Valley
Pretty straightforward. But perfect.
Buy a litre of Lemon Chiffon ice cream
Add fresh blueberries
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Lemon Verbena Pound Cake
Vicki Emlaw, Vicki's Veggies
1 cup flour
1/2 tea baking powder
3 tbl of crushed lemon verbena leaves
1tbl of lemon zest
1/2 cup butter
3 eggs
1cup sugar
2 tbl of fresh lemon juice
1 tea vanilla
Mix butter, sugar, eggs, vanilla and lemon juice and zest together
In a 2nd bowl mix dry ingredients with crushed lemon verbena leaves
Fold dry into wet and mix well. A bunt pan is best.
Bake 350 for 40 to 50 min.
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Maple-Apple Crisp Pie
Emily Seres,
Prince Edward County Public Works Department
½ cup oatmeal
½ cup brown sugar
1 tsp. ground cinnamon
½ tsp. nutmeg
¼ cup butter
¼ cup local Maple Syrup
5-10 local apples
Prepared pie crust
Crisp: Place oatmeal, sugar, cinnamon, nutmeg and salt into bowl
Stir together
Add butter and mix together
Pie: Preheat oven to 350°
Peel and slice apples
Place in prepared pie crust until full
Sprinkle crisp over apples
Drizzle Maple Syrup over all
Bake Pie for 20-30 minutes or until ready
Serve with ice cream
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Marinated Apple Parfaits
Bob Downey, Certified Culinary Development Chef, Wellington Times
6 apples (sliced into wedges)
1 small can crushed pineapple
¾ cup apple juice
¼ cup pineapple juice
¾ cup honey
½ cup port wine
¼ cup butter
2 tsp. cinnamon (ground)
¼ tsp. cloves (ground)
1 tsp. brown sugar
1½ tsp. powder sugar
whipping cream
In a large skillet add butter and melt
Add apple slices and sauté 3-5 minutes then remove from heat
In a medium sauce pan add apple juice, pineapple juice, honey and blend together
Bring mixture to a soft boil and simmer 1-2 minutes
Add 1 tsp. cinnamon, cloves and mix and continue simmer 1 minute
Add sautéed apple slices and continue to simmer 2-3 minutes
Remove from heat, add port wine and fold
Spoon into a medium bowl and chill
In a small bowl add 1 tsp. cinnamon, brown sugar and mix
Whip the whipping cream and powder sugar until firm peaks
Spoon 1 tbsp. of crushed pineapple in the bottom of parfait dishes
Place a dollop of whipped cream over top
Spoon in a layer of apple mix
Place another dollop of whipped cream over top
Spoon in a layer of apple mix
Top with a dollop of whipped cream
Dust top with sugar cinnamon
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Organic Carrot Pie
Brian Marisett, Councillor, Athol
1 (9 inch) unbaked pie shell
3/4 cup organic sugar
2 cups chopped organic carrots
2 organic eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 cup organic milk
Preheat the oven to 400°F (200°C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
Bake for 10 minutes in the preheated oven, then reduce heat to 350°F (175°C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Can be served with dinner, or as a dessert.
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Pomegranate Cheese Cake Moito
Bob Downey, Certified Culinary Development Chef, Wellington Times
3 packages cream cheese, 8 oz (softened)
1 cup ricotta cheese (crumbled)
1 cup sour cream
½ cup unsalted butter (softened)
1 tsp vanilla extract
4 eggs
1 cup white sugar
1 teaspoon cream of tartar
1½ cups pomegranate juice
¼ cup white rum
½ tsp ginger (ground)
1 tsp white sugar
1½ cups graham cracker crumbs
1/4 cup white sugar
2/3 cup butter (melted)
fresh mint sprigs
in a large bowl add cream cheese, ricotta cheese, unsalted butter, 1 cup sugar and blend until smooth
add sour cream, eggs, vanilla, cream of tarter and blend smooth
in a medium bowl add graham crumbs, ¼ cup sugar, melted butter and mix until evenly moistened
spoon graham mixture into a 9” spring form pan and press evenly on the bottom
spoon cream cheese mix in over graham mix
place in oven pre-heated to 350F for 45-55 minutes, until center is set
remove from oven, let cool then chill
in a sauce pan add pomegranate juice, rum, ginger, 1 tsp sugar and mix well
bring to a soft boil, reduce heat and simmer 3-5 minutes while stirring then remove from heat and let cool
once cheese cake is chilled, gently remove outer ring of pan
slice cheese cake and place on serving dishes
drizzle pomegranate sauce over cheesecake
garnish with fresh mint
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Pumpkin Pie
Bob Downey, Certified Culinary Development Chef, Wellington Times
1½ cups pumpkin puree
2 eggs (beaten)
1 cup cream cheese (softened)
½ cup condensed milk
½ cup cream
¼ cup maple syrup
½ tsp vanilla extract
½ cup sugar
1 tsp cinnamon (ground)
½ tsp nutmeg (ground)
¼ tsp cloves (ground)
¼ tsp salt
¼ cup pecans (chopped)
1 pie pastry shell (uncooked)
in a medium bowl add cream cheese, maple syrup, pecans and mix smooth
spoon into pie shell and spread even
in a medium bowl add pumpkin, eggs, condensed milk, cream, vanilla and mix well
add sugar, cinnamon, nutmeg, cloves, salt and fold in to mix evenly
spoon pumpkin mix over cream cheese blend
place in oven pre-heated to 350F and bake for 5--60 minutes, until fully cookined and set
remove from oven and let cool
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Raspberry Cobbler
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 cups fresh raspberries
¾ cup butter
1½ cups sugar
1 tsp vanilla extract
1 tablespoon fresh lemon juice
2 cups flour
1 tbsp baking powder
½ tsp salt
1 cup milk
in a skillet add and melt 1/2 butter
add raspberries and start saute
gradually add 1/2 cup sugar and continue to gently saute 2-3 minutes, until slightly syrupy
remove from heat, add lemon juice and fold gently
in a medium add remaining sugar, flour, baking powder, salt and mix well
add milk, vanilla, and mix smooth
in a baking dish add butter and melt
poor batter into baking dish evenly
spoon raspberry saute over top of batter
placee in oven pre-heated to 325F and bake until set and golden, about 45-50 minutes
remove from oven,serve warm
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Rich Raspberry Hot Chocolate
Bob Downey, Certified Culinary Development Chef, Wellington Times
½ cup raspberries (mashed , substitute with frozen)
4 cups whole milk
½ cup cream
1 cup whipping cream
1 tsp vanilla extract
1/3 cup cocoa
1 cup sugar
1 tbsp powder sugar
2 tbsp chocolate (shaved)
whole raspberries for garnish
in a medium chilled bowl add whipping cream and whip until firm peaks then hold chilled
in a sauce pan add cream, vanilla, cocoa, sugar and blend smooth
stir in milk while starting to heat
bring to a soft boil then reduce heat
hold for 3-5 minutes continually stirring, (be careful not to scorch)
pour into cups, spoon a dollop of whip cream mix on top
place whole raspberry on top of whip cream
sprinkle shaved chocolate over top
dust lightly with powder sugar
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Rhubarb Crisp
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 cups strawberries (washed, sliced)
2 cups rhubarb, chopped
¾ cup white sugar
¼ cup flour
½ tsp. cinnamon
1 cup flour
1 cup brown sugar
½ cup rolled oats
½ cup butter melted
Mix rhubarb, strawberries, white sugar, flour and cinnamon together
Place in baking dish
Combine flour, brown sugar, oats and butter into crumbly mixture
Sprinkle over rhubarb mixture
Bake in 375ºF oven for 35 minutes
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Rhu-Berry Rosé Compote
Heather Zorzini, Toronto
We loved our visits to the County so much, we bought a place here! On each trip, we eat out at least once. Sometimes it’s gourmet dining, others it’s just a burger and cider. We always buy locally, stopping at County farm-fresh markets on the drive in and back to Toronto.
Our little house on the Milford millpond has yielded some surprising crops, planted long before we arrived, and I used rhubarb from our garden in the following easy recipe.
¼ cup rosé wine
¼ cup sugar
1¼ cup county Rrhubarb, trimmed & cut into 1” pieces
½ cup strawberries, hulled and halved
Simmer wine and sugar in a medium saucepan until sugar dissolves. Add rhubarb and strawberries. Cover and simmer until just tender, stirring occasionally, about 8 - 10 minutes. Spoon warm compote into bowls. Top with ice cream or yogurt. Serves 2; recipe can be doubled or tripled.
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Sabayon
Yvonne Temple-Vermeulen, Wellington
This old fashioned and rarely found desert on a restaurants’ menu is a variety with the use of local cider. It is not as hard to make as it seems and ingredients are always available for unexpected guests.
Ingredients for 4 people:
6 egg yolks (or 1 tbsp. per yolk)
6 tbsp. sugar (or 1 tbsp. per yolk)
6 tbsp. Waupoos Cider (or white wine or sherry)
In a double boiler: separate egg yolks from whites and put the yolks in the top boiler or bowl over pot with boiling water
Add 6 tbsp. of sugar and cider
Bring water to a boil, but don’t let it boil too fast
Keep beating the egg mixture over the boiling water with an electric mixer or hand beater until the egg mixture gets fluffy and creamy
This could take 5 minutes
Make sure that you keep mixing and not let the mixture become hard and solid
Pour mixture in an elegant glass
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Sautéed Strawberry-Chocolate Parfaits
Bob Downey, Certified Culinary Development Chef, Wellington Times
3 cups fresh strawberries (hulled and sliced in half)
¾ cup white sugar
1½ tbsp. butter
1 cup white wine
1 tsp. balsamic vinegar
chocolate syrup
6 scoops French vanilla ice cream
4 fresh mint leaves (for garnish)
In a large bowl add strawberries, white wine and toss to coat
Cover and chill 4-6 hours
In a large skillet add and melt butter
Add chilled strawberries, balsamic vinegar and sauté until strawberries are heated and darken in color
Into the bottom of serving dishes spoon in sautéed strawberries
Drizzle with chocolate syrup
Add 1½ scoops French vanilla ice-cream to serving dishes
Spoon remaining sautéed strawberries on top of ice-cream
Drizzle chocolate syrup over top to finish
Garnish with fresh mint leaf
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Snow Topped Ginger Cookies
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 ½ cups flour
1 egg (beaten)
½ cup molasses
¾ cup brown sugar
¾ cup white sugar
1 cup butter (softened)
2 tsp. ginger
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
½ tsp. salt
2 tsp. baking soda
powder sugar
in a large bowl add butter, brown sugar, white sugar and blend until becomes fluffy
add the egg, molasses and blend until mixed even
in a medium bowl add flour, ginger, cinnamon, nutmeg, allspice, salt, baking soda and mix well
add dry ingredients mix to butter mix and blend even then chill for 20-30 minutes
roll into balls about 1 ½”
place balls on a lightly greased baking sheet and gently flatten
place in pre-heated oven at 325F until golden around edges about 10-14 minutes
remove from oven and dust lightly with powder sugar
let cool then dust lightly again with powder sugar
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Strawberry Cake
Bob Downey, Certified Culinary Development Chef, Wellington Times
With the season of fresh strawberries well upon us, take advantage of the abundance the County has to offer. Nothing will draw the family to the evening dinner table like the anticipation of a family baked seasonal treat!
1½ cups brown sugar
½ cup margarine or butter
1 egg
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1¼ cups strawberries (sliced)
1 cup milk
1 tsp. vanilla
½ cup white sugar
1 tsp. cinnamon
Cream brown sugar and margarine or butter
Add egg
Combine flour, baking soda and salt
Add alternately with milk
Stir in strawberries and vanilla
Turn into a greased 9x13 inch pan and sprinkle with white sugar and cinnamon
Bake at
350ºF for 40 minutes
Topping:
2 cups whipping cream
¼ cup powder sugar
1 cup strawberries (sliced)
In a large bowl add whipping cream and powder sugar and whip until firm with peaks
Place dollop on cooled cake pieces
Garnish with fresh sliced strawberries
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Strawberry Cheesecake
Bob Downey, Certified Culinary Development Chef, Wellington Times
1 cup strawberries (sliced)
1½ cups fine wafer crumbs
¼ cup soft butter or margarine
1 to 2 tbsp. sugar
2 oz. whipped topping mix
8 oz. package of cream cheese
½ cup cold milk
½ tsp. vanilla
½ cup icing sugar
Blend crumbs, butter or margarine and sugar
Press evenly in bottom of 9x13 inch pan
Prepare whipped topping by beating with milk and vanilla until stiff
Mash cheese with fork and add to prepared whipped topping
Beat until thoroughly blended
Add icing sugar and mix then fold in sliced strawberries and spread evenly over wafer crust
Topping:
1½ cups whole strawberries
1½ cups strawberries (mashed)
1 tbsp. butter
¼ cup white sugar
1 cup water
1 tsp. almond extract
In a medium sauce pot melt butter
Add water, sugar and stir until dissolves
Add mashed strawberries and mix well
Bring to a soft boil over medium heat while stirring
Reduce heat and simmer 2 minutes
Add almond extract and mix
Drizzle over strawberry cheesecake
Garnish with fresh whole strawberries
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Strawberry Ecstasy
Bob Downey, Certified Culinary Development Chef, Wellington Times
2 pints strawberries (washed)
¼ cup chocolate (semi-sweet)
1 egg yolk
¼ cup whole milk
1 tsp. vanilla
1 cup powder sugar
2 tbsp. powder sugar (garnish)
¼ cup shaved dark chocolate
1 tbsp. pecans (crushed small)
¼ cup whipping cream
In a medium chilled bowl add whipping cream, 1 tbsp. powder sugar and whip until firm
Cover and chill
In a double boiler add milk, ¼ cup semi-sweet chocolate, vanilla, 1 cup powder sugar and melt smooth while continuously stirring
Remove from heat
Let stand 3-5 minutes then add egg yolk and stir smooth
In a large serving tray place a large dollop of whip cream in the middle
Dip strawberries in chocolate glaze to cover ½ to ¾
Start from center around whip cream and pinwheel spiral outwards
Dust entire with crushed pecans
Drizzle chocolate glaze over top lightly
Sprinkle shaved chocolate over top
Dust with remaining powder sugar
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Strawberry Glaze Drizzle
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 cups strawberries (hulled and sliced)
1 cup white wine
1½ tsp vanilla
1 cup sugar
½ tsp cinnamon (ground)i
¼ tsp nutmeg (ground)
in a saute pan add 2 cups strawberries, white wine and heat to boil
flash wine for 2 minutes while folding
reduce heat to medium
add remaining strawberries, vanilla and continue to fold
in a small bowl add sugar, cinnamon, nutmeg and mix
sprinkle sugar mix evenly over berries and continue to gently fold until syrupy
remove from heat
use warm as topping for desserts, grilled chicken or pork
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Strawberry Shortcake Chocolate Truffle
Bob Downey, Certified Culinary Development Chef, Wellington Times
5 cups fresh strawberries (hulled and sliced in half)
6 cups fresh whipped cream
2 lb. plain pound cakes (sliced into ¾ inch slices)
2 tbsp. orange liqueur
1 cup chocolate (shaved)
4 squares semi sweet chocolate
1 tsp. butter
1 tbsp. cream
Fresh whole strawberries for garnish
In a double boiler add and melt butter
Add semi sweet chocolate squares and melt gently while stirring
Once melted and smooth add cream while stirring until blended and smooth
Reduce heat and hold warm while stirring
To a medium bowl add 3 cups fresh whipped cream, orange liqueur and blend even
In a large truffle bowl layer cake in bottom
Spoon sliced strawberries over top of cake
Drizzle warm chocolate syrup over strawberries
Spoon whipped orange whipped cream over drizzled strawberries
Sprinkle ½ shaved chocolate over whipped cream
Layer in next the remaining cake slices
Spoon in remaining sliced strawberries
Drizzle warm chocolate syrup over top of strawberries
Top with plain whipped cream
Place whole strawberries on top for garnish
Sprinkle remaining shaved chocolate over top
Drizzle with remaining chocolate syrup
Chill before serving
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Sweet Roasted Garlic Glaze
Bob Downey, Certified Culinary Development Chef, Wellington Times
4 cloves garlic (peeled)
¼ cup onion (minced)
½ cup miran wine
1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup soy sauce
1 tbsp olive oil
1 tbsp Worcestershire sauce
2 tbsps sesame oil
1 tsp fresh ginger (grated)
salt and pepper to taste
in a small bowl add olive oil, garlic and fold to coat
wrap coated garlic in foil to seal and place on BBQ pre-heated to medium for 35-40 minutes
remove from heat, let cool and chop
in a medium bowl add miran wine, balsamic vinegar, soy sauce, Worcestershire sauce, sesame oil and mix well
add onion, brown sugar, ginger, salt, peppper and mix well
add roasted garlic and fold to mix
chill until required
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Supreme Apple Pie
Bob Downey, Certified Culinary Development Chef, Wellington Times
Fresh County apples are ready for the picking. Utilize the harvest in dessert salads, baking and enjoy in warm beverages on the cool evenings. Create different glazes and drizzles to compliment and transform your dessert creations to a decadent feast for the family dining table. Enjoy!
9 inch crust pie
7 cups apples (sliced thin)
1 cup cream cheese (softened)
½ cup heavy cream
1 cup brown sugar
½ cup white sugar
2 tsp. cinnamon ground
½ tsp. nutmeg ground
2 tbsp. all-purpose flour
1 tbsp. lemon juice
¾ cup butter (softened)
¼ cup dark rum
1 cup pecans (chopped)
12 caramels
In a medium bowl add white sugar, ¼ cup brown sugar, cinnamon, nutmeg, flour and mix well blended
Add softened cream cheese and mix smooth
In a large bowl add 6 sliced apples, sprinkle with lemon juice and toss gently
Add spice cream cheese blend fold gently until evenly coated
Spoon filling into pie shell, lay slices of 1 apple evenly over top
Place in oven pre-heated to 400°F and bake for 50-60 minutes
Remove from oven and let cool
In a small sauce pan add rum, bring to a boil and flash for 2-3 minutes
Reduce heat and add butter, ¾ cup brown sugar, pecans and mix even
Add caramels and continue to heat over low while stirring until caramels are melted And blended smooth
Add cream while stirring until heated then remove from heat
Portion apple pie on serving dishes
Drizzle with hot caramel glaze and serve
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Taffy Apple Tart with Ground Cherries
Ruth Gangbar, Ruth's Canteen
A large cast iron skillet is ideal for making this upside-down tart. Choose tart apples that will hold their shape when cooked, like Spy, Empire or Cortland. The ground cherries dissolve deliciously into the taffy, adding a little crunch from their tiny seeds. Lots of people around here get nostalgic about these once familiar canned gems of the harvest time. Serve slices topped with a scoop of Ice Cream, with some glasses of chilled County Ice Cider.
Makes 6 - 8 servings :
6 medium sized, tart apples peeled, cored and quartered
1 pint ground cherries, husked (about 1 cup)
2/3 cup unsalted butter
2/3 cup granulated sugar
Pie dough for a 9" crust - your favourite recipe or half a 397g package of frozen puff pastry
Preheat the oven to 400ºF
Place the butter and sugar in a large ovenproof skillet over medium heat for 2 minutes or until melted
Fit the apples tightly into the pan and cook for 15 minutes until mixture starts to turn a light golden colour and the apples become tender
Add the groundcherries, nestling them between the apples and gently coat them with the caramel syrup
Continue to cook until the mixture is a rich golden colour, gently shaking the pan occasionally
Meanwhile, roll the pastry into a circle that fits the size of the skillet
Remove skillet from heat and fit the pie crust over the apples, tucking in the edges Cut 6 small vent holes with a sharp knife into the top
Place the skillet into the preheated oven and bake for 25 minutes or until the crust is golden brown
Remove from oven and let cool for 2 minutes before inverting directly onto a large serving plate with a rim
Serve warm
Variation: For Taffy Pear Tart with Ground Cherries, substitute apples with firm pears
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