‘A little fancier than a pumpkin pie’
Pie crust for a 9-10’pie plate
2 cups cooked pumpkin
(We suggest using sugar pie pumpkins for a smooth flavorful pumpkin or 1-14 oz can pure pumpkin)
3 eggs ½ tsp nutmeg
1/3 cup sugar ¼ tsp cloves
¼ cup brown sugar ¼ tsp salt
2 Tbsp all purpose flour 2 Tblsp molasses
1 tsp ginger ½ cup whipping cream
1 tsp cinnamon ¼ cup whiskey
¾ cup all purpose flour ½ tsp salt
¼ cup sugar ½ cup cold butter in ½” cubes
¼ cup brown sugar ¾ cup walnuts toasted, chopped
½ tsp cinnamon ¼ cup crystallized ginger, chopped
Spoon pumpkin into a bowl, whisk in the eggs until thoroughly incorporated. Add sugars, molasses, flour, spices and salt. Whisk in cream and whiskey. Prepare the topping. Mix the flour, sugars and spices in a bowl. Using a pastry blender or two knives cut in the butter forming pea sized pieces. Add the nuts and ginger. Pour the pumpkin filling into the unbaked pie shell, sprinkle the streusel on top and Bake at 350° for 50-60 minutes until set. Let sit 2 hours before serving or refrigerate overnight. Bring to room temperature before serving. Serve with lightly sweetened whipped cream.
Blueberry Apple Crisp
4 cups of fresh or frozen wild blueberries
4 cups peeled and chopped apples
2 Tablespoons cornstarch
½ cup brown sugar
1 Tablespoon lemon juice
1 ½ cup quick cooking rolled oats
1/3 cup brown sugar
1/3 cup flour
1/4 cup pecan pieces (optional)
1/3 cup butter, melted
1/2 t cinnamon
Preheat the oven to 350 degrees.
Toss the fruit together with the brown sugar, cornstarch and lemon juice. Place in a 9 inch square baking pan.
For the topping, mix the dry ingredients together and add melted butter until just moistened. Sprinkle on top of the fruit mixture. Bake for 1 hour or until the fruit filling has bubbled up and crisp is golden brown. Serve warm with whipped cream or vanilla ice cream.
8 roasted beets, sliced or cubed
1 chopped green onion or chives
4 oz mesclun greens, washed and dried
1/3 cup toasted walnuts, pecans or almonds
4 oz feta cheese in small chunks
To roast beets, wash medium sized beets and toss with oil. Either wrap in foil or place on a small baking pan. Roast at medium heat until tender. Remove skins and cool.
Lay the greens on a plate and top with beets. Sprinkle green onions, nuts and feta on top. Drizzle with some of the following dressing just before serving.
½ cup balsamic vinegar
½ cup good quality olive oil
2 t Dijon mustard
salt and pepper
Whisk all ingredients together or shake together in a bottle.
1 cucumber, peeled and grated
2 cups plain Greek yogurt
2 cloves garlic, minced
3 Tablespoons oil
1/4 cup chopped fresh dill leaves
salt and pepper
Mix all ingredients together, season with salt and pepper. Let sit a couple of hours for flavors to blend.
Great with grilled meats and as a dip.
Strawberry Basil Popsicles
1 quart strawberries, washed and hulled
½ cup honey
2 lemons, zested
½ cup fresh lemon juice
½ cup loosely packed fresh basil or mint
½ cup water
Loosely chop the herbs. Combine herbs, honey, lemon juice, zest and water in a saucepan. Bring to the boil. Remove from heat and steep for 10 minutes. Strain the herbs out and puree the steeped liquid with the berries in a blender. Put in popsicle molds and freeze solid.
Asparagus is best prepared simply to fully enjoy the delicate flavor.
Remove the dry end by holding the spear in both hands and snapping as little of the bottom off as possible. The fresher the spear the less needs to be removed. Allow ¼ lb per person.
1 lb fresh asparagus
salt and pepper
1 lemon zested and juiced.
(zest is tiny strips of the outer, coloured layer of the lemon skin)
Preheat the barbecue grill on high for 10 minutes. Brush the asparagus spears lightly with olive oil. Sprinkle with salt and pepper. Place on grill on an angle and cook for approximately 8 minutes turning once or twice until they are fork tender.
Silicone tipped tongs work well. Remove to a platter and sprinkle with lemon juice and zest. Season to taste. Enjoy!
5 slices Greek’s home smoked bacon
1 pkg. mushrooms, thinly sliced
1/2 red onion, thinly sliced
8 ounce pkg. fresh spinach
1/4 cup red wine vinegar
3/4 cup olive oil
2 tsp. Dijon mustard
1 clove garlic, finely chopped
Pinch of salt and pepper
Hard boil the eggs by placing in cold water, bringing to a full boil, turn off the heat and leave in hot water for 20 minutes. Drain, cover in cold water to stop the cooking process.
Fry the bacon until crispy, drain and set aside.
Wash the spinach and lay on a tea towel to dry.
Prepare the dressing. Dissolve the sugar in vinegar, add mustard and garlic. Gradually whisk in the olive oil to create a creamy consistency. Add salt and pepper to taste.
Assemble the salad by placing the spinach in a salad bowl. Top with bacon, mushrooms, sliced eggs, and red onion. Toss with dressing based on your own taste, there is plenty leftover for other salads.
Tip: For an added twist, the red onions are delicious sautéed in the bacon fat!
Fresh Rhubarb Muffins – yield 1 dozen
One of our favorite seasonal ‘Muffin of the Day’ selections.
½ cup butter, softened
¾ cup sugar
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla
1½ cups chopped fresh rhubarb
1 Tablespoon of sugar mixed with ½ teaspoon of cinnamon.
½ cup chopped pecans
Preheat oven to 350 degrees. Cream the butter and sugar until light. Add the egg. Mix the flour, baking powder and salt together. Add the vanilla to the milk. Add dry ingredients to the creamed mixture alternately with the milk. Do not over mix. Fold in the chopped rhubarb. Scoop into greased muffin tin or muffin cups. Sprinkle with cinnamon sugar and chopped pecans.
Roasted Squash with Thai Red Curry
Roasting the Squash
4 cups of squash cut into 3/4 “ cubes. You may use your favourite squash - Butternut, Hubbard, Buttercup. Roast until tender approximately 20 minutes.
Toss squash with oil, salt and pepper and roast at 375 or 350 in a convection oven until tender, stirring occasionally. A little browning is ok.
2 Tablespoons of oil 1 Tablespoon Thai Red Curry Paste
2 chicken breasts cut in cubes 2 Tablespoons tomato sauce
1 medium onion, diced 1 can unsweetened coconut milk
1 large bell pepper cut into thin strips ½ cup broth
2 large cloves of garlic, minced 1 Tablespoon brown sugar
1 ½ inch piece of ginger peeled and grated Fresh basil, cilantro, lime - garnish
2 Tablespoons soy sauce or fish sauce
Heat oil in a heavy bottomed saucepan then add chicken cubes. Cook half way then add onions, peppers, garlic and ginger. Cook until veggies are heated through then add the tomato sauce and curry paste. Stir till fragrant (1 minute) then add soy sauce, broth and coconut milk. Let simmer until reduced and thickened about 20 min. Add the roasted squash. Serve over basmati or jasmine rice and sprinkle with fresh basil or cilantro and a wedge of lime.
Orange Glazed Butternut Squash
Recipe from ‘Squashtastic cook-off’ team Mary and Edward
2 Tablespoons of butter melted
2 Tablespoons honey or to taste
zest of one orange
3 Tablespoons freshly squeezed orange juice
2 teaspoons balsamic vinegar
1/2 teaspoon fresh thyme leaves chopped or to taste
salt and pepper to taste.
Combine all ingredients and set aside.
1 medium butternut squash, peeled and cut into 1” cubes
I small red onion cut into rings.
1 tablespoon olive oil
Toss the squash and onions in the oil. Bake in the oven at 375 allowing the squash to brown slightly. Turn the squash gently. When tender toss with glaze. Serve warm.
Adapted from Jessica Gavin’s Honey Orange Glazed Brussel Sprouts with Butternut Squash.