Self-Saucing Apple and Spiced Rum Pudding
Sweet apples and maple syrup team up with spiced rum for a taste of the islands in this easy and delicious warm saucy dessert.
Preparation Time: 15 minutes
Cooking Time: 3 minutes
Baking Time: 35 minutes
Serves 4 to 6
Rum Sauce:
1-1/2 cup (375 mL) boiling water
1/2 cup (125 mL) firmly packed brown sugar
1/3 cup (75 mL) Ontario Maple Syrup
1/4 cup (50 mL) butter
3 tbsp (45 mL) spiced rum
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) firmly packed brown sugar
1-1/2 tsp (7 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) Ontario Milk
2 tbsp (25 mL) butter, melted
1-1/2 cup (375 mL) diced Ontario Apple (Empire, McIntosh or Spartan)
Rum Sauce:
    In small saucepan, over medium heat, whisk together water, sugar, maple syrup, butter and rum until sugar is dissolved and butter is melted, about 3 minutes. Set rum sauce aside.
    Grease 8-cup (2 L) shallow baking dish. In large bowl, combine flour, sugar, baking soda and salt. In small bowl, stir together milk and butter; pour over dry ingredients and stir to combine. Fold in apple; spread mixture into prepared dish.
    Pour rum sauce slowly over the back of large spoon over batter. Bake in 350°F (180°C) oven until golden brown and firm to the touch in centre, 30 to 35 minutes. Let stand at least 5 minutes before serving.
Nutritional Information:
1 Serving (When recipe serves 6):
PROTEIN: 3 grams
FAT: 12 grams
FIBRE: 1 gram
SODIUM: 510 mg
– Printed with permission from Foodland Ontario

Jamaican-Style Shepherd’s Pie
Fire up classic Shepherd’s Pie with savoury jerk seasoning. Serve with a Caribbean inspired coleslaw.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Baking Time: 25 minutes
Serves 4 to 6
8 cups (2 L) peeled cubed, Ontario Potatoes (about 8)
2/3 cup (150 mL) Ontario Milk
1/3 cup (75 mL) butter
Salt and pepper
1-1/2 lb (750 g) lean Ontario Ground Beef
2 cloves Ontario Garlic, minced
1 Ontario Onion, chopped
1 tsp (5 mL) ground allspice
1/2 tsp (2 mL) each ground cumin and crushed red pepper flakes
1/4 tsp (1 mL) each salt and cayenne pepper
1/8 tsp (0.5 mL) each ground nutmeg and cinnamon
1 pkg (227 g) Ontario White Button Mushrooms, sliced
1 cup (250 mL) frozen Ontario Corn, thawed
1 cup (250 mL) grated Ontario Carrots (about 2)
    In large pot, cover potatoes with cold water. Cover and bring to boil, reduce heat and cook potatoes until tender, 15 to 20 minutes. Drain and return potatoes to pot. Add milk and butter, mash until butter is melted and mixture is smooth. Season with salt and pepper to taste.
    Meanwhile, in large nonstick skillet over medium-high heat, cook beef, garlic and onion until beef is no longer pink, about 5 minutes. Stir in allspice, cumin, red pepper flakes, salt, cayenne pepper, nutmeg, cinnamon and mushrooms. Cook, uncovered until mushrooms are tender, 3 to 5 minutes. Stir in corn, carrots and 1/2 cup (125 mL) of the mashed potatoes to absorb some of the liquid and thicken mixture.
    Spread mixture into 10-cup (2.5 L) baking dish. Top with remaining mashed potatoes, spreading evenly. Bake in 375°F (190°C) oven until potatoes are golden, 20 to 25 minutes.
Nutritional Information:
1 Serving (When recipe serves 6):
PROTEIN: 32 grams
FAT: 19 grams
FIBRE: 5 grams
SODIUM: 335 mg
– Printed with permission from Foodland Ontario

Vegetarian Jamaican Patties
This recipe uses prepared pizza dough instead of traditional pastry. The signature yellow colouring usually worked into the pastry is simply brushed on the pizza dough before baking.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Baking Time: 18 minutes
Makes 6
Spice Mix:
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each ground allspice and salt
1/4 tsp (1 mL) each ground cinnamon, nutmeg, cayenne pepper and crushed red pepper flakes
2 tbsp (25 mL) vegetable oil
1/2 cup (125 mL) finely chopped Ontario Onion
2 cloves Ontario Garlic, minced
3/4 cup (175 mL) coconut milk
1/4 cup (50 mL) each diced Ontario Carrot and Ontario  Potato
1/2 cup (125 mL) each frozen Ontario Green Peas and Ontario Corn, thawed
1/2 cup (125 mL) shredded Ontario Green Cabbage
1 tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) dried thyme leaves
Salt and freshly ground pepper
1 lb (500 g) frozen pizza dough, thawed
1/2 tsp (2 mL) ground turmeric
Spice Mix:
    In small bowl, combine cumin, allspice, salt, cinnamon, nutmeg, cayenne and red pepper flakes; set aside.
    In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-low heat. Add onion and 2 tsp (10 mL) of the Spice Mix, cook until onion is softened, 3 to 5 minutes. Add garlic and cook 2 minutes. Stir in coconut milk, carrot and potato, reduce heat to low, cover and simmer until carrot and potato are tender, about 10 minutes. Stir in peas, corn, cabbage, lemon juice and thyme; cover and cook until cabbage is wilted, about 3 minutes. Season with salt and pepper to taste; set aside.
On lightly floured surface, roll dough to 1/8-inch (3 mm) thickness. Using 6-inch (15 cm) pastry cutter, cut 6 circles from dough, rerolling scraps as needed. Divide filling between circles, spooning mixture into centre of one side of each circle, leaving about 1/8-inch (3 mm) border. Fold dough over to make a half-moon; brush edges lightly with water, press edges to seal. In small bowl, combine remaining oil and turmeric; brush over each patty.
Place patties on parchment paper-lined baking sheet. Bake in 400°F (200°C) oven until golden brown, 15 to18 minutes. Cool on wire rack for 5 minutes before serving.
Nutritional Information:
1 Patty
PROTEIN: 8 grams
FAT: 15 grams
FIBRE: 3 grams
SODIUM: 545 mg
– Printed with permission from Foodland Ontario

 This month the Town Crier’s weekly recipe will showcase the flavours of Jamaica. . .  a guaranteed  sure-fire way to keep you toasty warm this winter! Cook up a lip-smacking, rib-sticking feast highlighting the warm and soulful flavours of Jamaica. It’s like taking a hot and spicy trip to the Caribbean without leaving your kitchen!
    This week’s recipe is….
Sweet Jerk Pulled Pork Tacos
Jerk pulled pork is the perfect filling for tacos. Just one pork shoulder roast and maple syrup paired with classic jerk spices can serve a crowd.
Preparation Time: 15 minutes
Cooking Time: 2-1/2 hours
Serves 6 to 8
Jerk Sauce:
1 cup (250 mL) passata (strained tomatoes)
1/2 cup (125 mL) each Ontario Maple Syrup and water
2 tbsp (25 mL) butter
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) Scotch bonnet sauce
1 tbsp (15 mL) each ground allspice and dried thyme leaves
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) each ground nutmeg and salt
4-1/2 lb (2 kg) boneless Ontario Pork Shoulder Roast
1 Ontario Onion, chopped
1 Ontario Carrot, chopped
1 cup (250 mL) water
24 small corn or flour tortillas
3 cups (750 mL) shredded Ontario Red Cabbage
2-1/2 cups (625 mL) grated Ontario Carrots
1/2 cup (125 mL) chopped green onions
Jerk Sauce:
    In small saucepan, over medium-high heat, whisk together passata, maple syrup, water, butter, soy sauce, Scotch bonnet sauce, allspice, thyme, cinnamon, nutmeg and salt. Cook until mixture bubbles and thickens slightly, about 5 minutes; set aside.
    In large Dutch oven over medium-high heat, brown roast, 1 to 2 minutes per side. Add onion and carrot, water and 1/2 cup (125 mL) the reserved Jerk Sauce; bring to boil. Reduce heat, cover and simmer until meat falls apart easily, about 2 hours.
    Remove roast from liquid, place in serving dish and allow to cool slightly. Strain carrot and onion from cooking liquid; set aside. Reserve 1 cup (250 mL) of the liquid. Using two forks, shred pork, discarding excess fat. Add 1 cup (250 mL) of the reserved Jerk Sauce, reserved cooked carrot and onion and reserved cooking liquid, mix well.
    To serve, warm tortillas, top each with 2 heaping tbsp (25 mL) shredded pork mixture, drizzle with 2 tsp (10 mL) reserved Jerk Sauce.
    Top each with desired amounts of cabbage, carrots and green onions.
    For slow-cooker omit the 1 cup (250 mL) water; cook covered on High for 4 hours.
Nutritional Information:
1 Taco
PROTEIN: 18 grams
FAT: 10 grams
FIBRE: 2 grams
SODIUM: 450 mg
– Printed with permission from Foodland Ontario

What could be better than ooey-gooey toffee sauce poured over cake? Grated apple makes these sticky toffee puddings moist and sweet, a perfect pairing with homemade toffee sauce.
Preparation Time: 35 minutes
Cooking Time: 15 minutes
Baking Time: 20 minutes
Serves 12
1 cup (250 mL) chopped dates
3/4 cup (175 mL) water
1-1/3 cup (325 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) each baking soda and salt
1/4 cup (50 mL) butter, at room temperature
2/3 cup (150 mL) packed dark brown sugar
2 Ontario Eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) peeled and grated Ontario Apple (such as Cortland or Empire)
Toffee Sauce:
2/3 cup (150 mL) 35% Ontario Whipping Cream
1/2 cup (125 mL) packed dark brown sugar
1/3 cup (75 mL) butter
1 tsp (5 mL) vanilla
    Spray muffin cups with cooking spray; set aside.
    In small saucepan, over medium-high heat combine dates and water. Bring to boil, reduce heat and simmer, uncovered until dates are soft, about 7 minutes, stirring occasionally. Cool 5 minutes. Place in food processor and process until smooth.
    In medium bowl, whisk together flour, baking powder, baking soda and salt.
    In large bowl, using electric mixer, on high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, scraping bowl between additions. Stir in vanilla. Add flour mixture in 2 additions until well combined. Stir in date mixture; fold in apple. Spoon batter evenly into muffin cups.
    Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 18 to 20 minutes. Cool pan on wire rack for 5 minutes. Remove puddings to wire rack to cool.
    Toffee Sauce: Meanwhile, in small saucepan, over medium heat, combine cream, sugar and butter. Bring to boil and boil gently, stirring occasionally until sauce is slightly darkened and thickened, about 3 minutes. Remove from heat and stir in vanilla. Cool 5 minutes. Spoon sauce over puddings. Serve warm.
    Tip: Both the sauce and puddings can be made a day ahead. Just before serving, reheat toffee sauce and puddings separately in microwave on High for 20 second intervals until warm.
Nutritional Information:
1 Serving
PROTEIN: 3 grams
FAT: 15 grams
FIBRE: 2 grams
SODIUM: 270 mg
– Printed with permission from Foodland Ontario

A delicious pie version of the popular chicken and leek soup, this savoury pie is sure to please. For a shortcut use prepared pie crusts.
Preparation Time: 40 minutes
Chilling Time: 1 hour
Cooking Time: 25 minutes
Baking Time: 1 hour
Serves 8
2 cups (500 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/2 cup (125 mL) cold butter, cubed
1/3 cup (75 mL) cold shortening, cubed
3 tbsp (45 mL) ice water
1 lb (500 g) boneless skinlessOntario Chicken Thighs or Breasts, cut into 1/2-inch (1 cm) pieces
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
4 cups (1 L) halved and thinly sliced Ontario Leeks, (white and  light green parts)
1 pkg (227 g) Ontario Crimini Mushrooms, thinly sliced
3 tbsp (45 mL) butter
2 tsp (10 mL) minced fresh Ontario Rosemary
3 cloves Ontario Garlic, minced
3 tbsp (45 mL) all-purpose flour
1 cup (250 mL) sodium-reduced chicken broth
1/2 cup (125 mL) Ontario Milk (approx.)
    In large bowl, combine flour and salt. Using pastry blender or 2 knives, cut in butter and shortening until in coarse crumbs. Add water 1 tbsp (15 mL) at a time; adding more if needed. Toss with fork until ragged dough forms. Divide in half; shape into 2 discs. Wrap each in plastic wrap and refrigerate until chilled, about 1 hour.
    Filling: Season chicken with 1/4 tsp (1 mL) each salt and pepper. In large nonstick skillet, over medium-high heat, heat half of the vegetable oil. Add half of the chicken to skillet and cook until no longer pink and browned on all sides, about 5 to 6 minutes; transfer to bowl. Repeat with remaining oil and chicken. Add leeks and mushrooms to skillet; cook until mushrooms begin to brown, 6 to 8 minutes. Add to chicken; set aside.
    In same skillet, melt butter over medium heat. Add rosemary and garlic; cook until softened, about 1 minute. Sprinkle with flour and remaining salt and pepper; cook 1 minute. Gradually whisk in broth and 1/2 cup (125 mL) of milk; bring to boil and cook until thickened, about 2 minutes. Stir in reserved chicken mixture; toss to coat. Set aside to cool.
    Meanwhile, on lightly floured surface, roll one disc into 11-inch (28 cm) circle, 1/8-inch (3 mm) thick. Transfer to 9-inch (23 cm) pie dish. Spoon cooled filling into shell; brush edges with milk (about 1 tsp/5 mL). Roll out remaining dough; place over filling, press edges together. Trim off overhang and crimp edges. Brush top with milk (about 1 tsp/5 mL); cut vent in centre of pie.
    Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C) and bake for 45 minutes or until pastry is golden and filling is bubbling. Let stand 15 minutes before cutting to serve.
Nutritional Information:
1 Serving
PROTEIN: 19 grams
FAT: 29 grams
FIBRE: 2 grams
SODIUM: 600 mg
– Printed with permission from Foodland Ontario- recipe

Apple Cheddar Bread
If using frozen pizza dough, defrost overnight in the refrigerator. This loaf slices easily once cooled. It makes delicious turkey sandwiches with crisp greenhouse lettuce and cranberry sauce.
Preparation Time: 15 minutes (plus 1 hour for bread to rise)
Baking Time: 40 minutes
Serves 8 to 10
2 cups (500 mL) shredded Ontario Aged Cheddar Cheese
1 cup (250 mL) finely diced peeled Ontario Apple
2 tbsp (25 mL) finely chopped fresh sage leaves
1 lb (500 g) prepared white or whole wheat pizza dough
    Spray 9- x 5-inch (2 L) loaf pan with cooking spray; lightly coat with flour. In medium bowl, combine cheese, apple and sage. Remove 1 cup (250 mL) of the mixture to small bowl; cover and refrigerate.
    On lightly floured surface, roll dough to 9- x 5-inch (23 x 12 cm) rectangle, about 1/2-inch (1 cm) thick. Sprinkle remaining apple mixture evenly over dough. Roll dough to enclose apple mixture along its longest side. Using large sharp knife, loosely chop dough into 1/2-inch (1 cm) strips, then cut crosswise again, making coarse dice. Repeat cutting again as necessary, until cheese and apple are distributed evenly.
    Form dough into loaf shape and place in prepared pan; cover with parchment paper and clean tea towel. Let rise at room temperature until the dough doubles in size and springs back when touched lightly, about 1 hour.
    Sprinkle top of loaf with reserved apple mixture. Bake in 450°F (230°C) oven for 10 minutes. Reduce temperature to 350°F (180°C) and bake for 25 to 30 minutes, or until golden and crisp. Remove from pan; cool on wire rack.
Nutritional Information:
1 Serving (When recipe serves 10):
PROTEIN: 9 grams
FAT: 9 grams
FIBRE: 1 gram
SODIUM: 290 mg
– Printed with permission from Foodland Ontario

The showstopper dessert of the holiday season
(NC) Every year, there is always one hero recipe that leaves your guests craving for more. This holiday, whip up this rich and delicious brioche pudding that features a soft and buttery sweet loaf made in France that is hand-braided before baking for European-style flavour and flair.
    “Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture,” shares Tom Filippou, executive chef for President’s Choice Cooking School. “To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings.”
Chocolate Orange Brioche Bread Pudding
Prep time: 15 minutes
Cook time: 1 hour, 15 minutes
Cool time: 20 minutes
Serves: 12
1 loaf PC brioche loaf, cut into 1-inch cubes
8 large eggs
1 1/4 cups homogenized milk
1 cup 35% whipping cream
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tbsp grated orange zest
1/4 cup fresh orange juice
1 tbsp orange-flavoured liqueur
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
1 pkg PC dark chocolate with candied orange peel, finely chopped
2 tbsp PC pure orange marmalade
1 1/2 tsp water
    1. Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
    2. Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
    3. Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
    4. Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
    5. Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
    Nutritional information per serving: Calories 270, fat 15 g (8 g of which is saturated), sodium 190 mg, carbohydrates 27 g, fibre 1 g, sugars 21 g, protein 7 g.

The addition of carrot and apple makes these baked doughnuts with maple glaze moist and absolutely irresistible.
Preparation Time: 35 minutes
Baking Time: 20 minutes
Makes 10
1-1/2 cup (375 mL) self-raising cake and pastry flour
1-1/2 tsp (7 mL) ground cinnamon
1/2 tsp (2 mL) each cardamom and salt
2 Ontario Eggs
1/3 cup (75 mL) packed brown sugar
3 tbsp (45 mL) melted butter
1 tsp (5 mL) vanilla
3/4 cup (175 mL) grated Ontario Carrot
3/4 cup (175 mL) finely diced Ontario Apple
3/4 cup (175 mL) 2% plain Greek Yogurt
Maple Glaze:
1/2 cup (125 mL) icing sugar
3 tbsp (45 mL) Ontario Maple Syrup
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) ground cinnamon
    In medium bowl, combine flour, cinnamon, cardamom and salt.
    In large bowl, whisk together eggs, sugar, butter and vanilla. Stir in carrot and apple. Stir in flour mixture, alternating with yogurt until batter is smooth. Spoon into large zip-lock plastic bag and press out excess air. Cut small corner off bag; gently press to pipe dough into greased doughnut pan, filling 10 doughnut cavities.
    Bake in 425°F (220°C) oven for 18 to 20 minutes or until lightly browned and doughnuts spring back when lightly touched. Let cool in pan on rack for 5 minutes; invert onto rack and cool completely.
    Maple Glaze: In small bowl, stir together icing sugar, maple syrup, vanilla and cinnamon. If necessary, add water to thin icing to desired consistency. Drizzle doughnuts with glaze when cooled.
Nutritional Information:
1 Doughnut
PROTEIN: 4 grams
FAT: 5 grams
FIBRE: 1 gram
SODIUM: 170 mg
– Printed with permission from Foodland Ontario

If time permits, make this hearty comfort food a day ahead and refrigerate overnight. It will be easier to remove excess fat and slice before reheating in the sauce. Slice against the grain for a fork-tenderness that will almost melt into the sauce. Serve with mashed potatoes.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Slow-Cooker Time:
6 hours on Low
Serves 8
4 lb (2 kg) Ontario Beef Brisket
2 tsp (10 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) thinly sliced Ontario Onions
3 tbsp (45 mL) finely chopped Ontario Garlic
1 cup (250 mL) sweet-style chili sauce
3/4 cup (175 mL) Ontario Honey
1/2 cup (125 mL) raisins, finely chopped
1/3 cup (75 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
3 bay leaves
1 tbsp (15 mL) finely chopped fresh Ontario Parsley
    Pat brisket dry; season both sides with salt and pepper. In large skillet, heat oil over medium-high heat, brown brisket on all sides, about 5 minutes per side. Add half of the onions and half of the garlic to slow-cooker; top with brisket.
    Discard fat from skillet; return skillet to heat. Add chili sauce, honey, raisins, vinegar, mustard, chili powder, cinnamon, allspice and bay leaves; stir until just boiling, scraping up any browned bits on bottom of skillet. Pour over brisket; top with remaining onions and garlic. Cover and cook on Low for 6 hours, or until brisket is tender but still resistant when pierced with fork.
    Remove brisket to cutting board; discard any fat from the sauce. If there are 2 layers of meat, separate them and discard centre fat layer. Slice brisket thinly against the grain. Serve sliced meat and sauce sprinkled with parsley.
Nutritional Information:
1 Serving
PROTEIN: 43 grams
FAT: 16 grams
FIBRE: 1 gram
SODIUM: 1080 mg
– Printed with permission from Foodland Ontario