WINTERLUDE PARTY

SLOW COOKER ASIAN PORK ROAST

Serves 8

• 2 large onions, thinly sliced
• 3 pound boneless whole pork loin roast
• ½ teaspoon each: salt and pepper
• 2 tablespoons vegetable oil
• ¼ cup each: soy sauce, liquid honey and hot water
• 1 tablespoon minced fresh gingerroot
• 3 cloves garlic, minced
• 2 tablespoons each: rice vinegar and hoisin sauce
• 3 tablespoons cornstarch

1. Place sliced onions in 4-quart slow cooker. Remove string from roast and separate into 2 single loins. Combine salt and pepper; rub over roasts.

2. In large non-stick skillet, brown pork in oil on all sides. Transfer to slow cooker.

3. In small bowl, combine soy sauce, honey, hot water, ginger, garlic, rice vinegar and hoisin sauce. Pour over pork. Cover and cook on Low for 4 to 5 hours or until meat thermometer inserted into pork reads 160 degrees F.

4. Remove meat and onions from slow cooker; keep warm. In small bowl, combine cornstarch and ¼ cup cold water; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice.

5. Slice pork and serve with onions and sauce.

Serves 8

ROASTED POTATO AND CRISPY LEEK SALAD

Serves 8

• 3 potatoes, peeled if desired, cut into bite-size chunks
• 2 tablespoons olive oil
• ½ teaspoon each: salt and pepper
• 1 sweet potato, peeled, cut into bitesize chunks
• 1 leek, white part only, sliced
• 1 tablespoon fresh rosemary leaves, minced

Dressing:

• 1 tablespoon olive oil
• ¼ cup diced pancetta, about 1 ounce (substitute bacon if pancetta not available)
• 2 tablespoons balsamic vinegar
• ¼ cup chopped fresh parsley

1. Place potatoes on 1 baking sheet; toss with 1 tablespoon of the oil and ¼ teaspoon each of salt and pepper. On second baking sheet, toss together sweet potato, leek, rosemary and remaining oil, salt and pepper.

2. Roast in preheated 400 degree F oven, stirring after 15 minutes, until potatoes are tender and crispy, 20 to 30 minutes in total. Sweet potatoes may take less time. Place potatoes, sweet potatoes and leeks in serving bowl.

3. Dressing: In medium skillet, heat oil over medium heat. Add pancetta; cook until crisp, stirring occasionally, 2 to 3 minutes. Drain 2 tablespoons of fat from skillet into small bowl; discard any remaining fat. If there is less than 2 tablespoons, add more oil. Whisk in vinegar,; pour over potatoes. Add pancetta and parsley and toss to coat. Serve warm or at room temperature.

CARROT CHOCOLATE CAKE

Serves 16

• ¾ pound dried apricots, chopped, about 2 cups
• ¾ cup dark rum
• 5 medium carrots, peeled, grated (4 cups grated)
• ¾ cup chopped pecans
• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons each: baking powder and baking soda
• 1 ½ teaspoons salt
• 4 eggs
• 1 ½ cups vegetable oil
• 1 ½ teaspoons vanilla

1. In small bowl, stir together apricots and rum; cover and let stand for 30 minutes, stirring occasionally.

2. Drain rum from apricots and set aside. In bowl combine carrots, nuts and apricots; set aside.

3. In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt. Make a well in centre.

4. In separate bowl, whisk together eggs, oil, vanilla and reserved rum from apricots; pour into well in dry ingredients and stir until just moistened. Stir in carrot mixture until well distributed.

5. Pour batter into greased 13 x 9-inch baking pan and smooth top. Bake in preheated 350 degree F oven for 40 to 50 minutes or until top springs back when lightly touched in centre. Do not overbake. Let cool on rack before removing from pan. Add your favourite frosting.

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  Maple Peameal Bacon Roast

  INGREDIENTS

  1 3 1/2 lb peameal bacon roast
• 1⁄2cup  maple syrup
• 2 tablespoons  Dijon mustard
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon fresh ground black pepper  
• 1 teaspoon  sea salt (optional)

DIRECTIONS

1. Preheat oven to 350°F.
2. Cut six 1-inch slits across roast.
3. Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
4. Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
5. Bake in centre of oven for 25 – 30 minutes and baste with remaining mixture.
6. Bake for 50 - 60 minutes, or until a thermometer registers 130°F.
7. Let rest for 5 minutes before slicing.

Serves 6

Balsamic-Glazed Squash

DIRECTIONS

Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper.

Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

Ham, Cheddar and Apple Pizza

Ingredients

1  

pound  

pizza dough, at room temperature 

cornmeal, for the baking sheets 

1/4  

cup  

honey mustard 

8  

ounces  

white Cheddar, grated (2 cups) 

1/4  

pound  

thinly sliced ham 

1  

Granny Smith apple, thinly sliced 

kosher salt and black pepper 

Directions

1. Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
2. Dividing evenly, top the rounds with the mustard, Cheddar, ham, and apple; season with ¼ teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes.

Award Winning Buttertarts

• INGREDIENTS
• pie pastry (enough to fill 16 muffin cups)
• 1⁄2cup raisins (optional) - could use pecans or nothing
• 1⁄4cup soft butter
• 1⁄4cup packed brown sugar
• 1 pinch  salt
• 1⁄2cup  corn syrup
• 1 egg, lightly beaten
• 1⁄2teaspoon vanilla

DIRECTIONS

1. Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
2. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
3. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
4. Add egg and vanilla and mix well.
5. Drain raisins.
6. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
7. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
8. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
9. I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
10. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

BTW, I would NEVER add raisins as they are evil but you suit yourself!!!

Chicken Cordon Bleu Scalloped Potatoes

INGREDIENTS

• 1 Savoury Herb Microwave Ready pack from The Little Potato Company (seasoning set aside) (available at Metro)
• 2 cups cooked, chopped chicken
• 1 cup chopped deli ham or cooked ham
• ¼ cup butter
• ¼ cup flour
• 2 cups milk
• ½ tsp salt
• 1 ½ cups shredded mozzarella cheese
• Parsley for garnish if desired

INSTRUCTIONS

1. Cook potatoes in Microwave Ready pack according to package directions (setting seasoning pack aside to add to the sauce). Set aside to cool completely (I even stick mine in the fridge for a bit so they’re easier to slice).
2. Make the sauce: in a medium pot, melt the butter over medium heat. Stir in the flour and cook 1 minute, whisking. Add the milk, and whisk until smooth. Continue cooking over medium heat, whisking, until milk is thickened. Season with salt and Savoury Herb seasoning pack. Set aside.
3. Preheat oven to 400 degrees F and lightly grease 4 individual casserole dishes (mine were about 5” in diameter).
4. Place one spoonful of sauce in the bottom of each dish. Top with a layer of potatoes (you will make 2 layers in each, so you’ll want to save half of the potatoes for your second layers). Top with half of the chicken and ham (divided between the 4 dishes).
5. Add another layer of potatoes on top, using up remaining potatoes. Top with remaining ham and chicken (divided between the 4 dishes), and remaining sauce (again, divided between the 4 dishes).
6. Bake for 20-30 minutes until hot and bubbly around the edges. Sprinkle each with cheese and broil for 1-2 minutes until golden brown. Garnish with parsley if desired. Serve.

Bob LOVES this dish!!!!!

Grilled Chocolate Banana Melt

INGREDIENTS

1 

banana, peeled

2 

tablespoons miniature marshmallows

2 

tablespoons semi-sweet chocolate chips

2 

tablespoons Cinnamon Toast Crunch™ cereal, slightly crushed

Aluminum foil

DIRECTIONS

Preheat grill to medium high heat.

Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.

Insert marshmallows and chocolate chips into the sliced banana.

Wrap banana up in foil and cook on the grill for 5-6 minutes.

Unwrap banana and top with cereal. After melt has slightly cooled eat with a spoon.

Makes 1 Serving .... so, repeat the recipe for the number of people you want to serve.

NO GRILL?

No worries.  These are also a classic campfire fave! Just add them to your fire for 3-5 minutes and remove carefully with tongs when the chocolate and marshmallow are melted.

Chicken with Sugar Snap Peas & Spring Herbs

INGREDIENTS

• 1 cup reduced-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons plus 1 tablespoon flour, divided
• 1 pound thin-sliced chicken breast cutlets
• 1 tablespoon extra-virgin olive oil
• 8 ounces sugar snap peas, cut in half (2 cups)
• 1 14-ounce can quartered artichoke hearts, rinsed
• 3 tablespoons minced fresh herbs, such as chives, tarragon or dill
• 2 teaspoons champagne vinegar, or white-wine vinegar

PREPARATION

1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
3. Stir the broth mixture and add to the pan along with snap peas and artichoke hearts. Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.