This hearty appetizer is great for the cold weather. It’s the perfect app for meat and potato lovers!
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes 18
2 Ontario Yellow Fleshed Potatoes, sliced into 1/4-inch (5 mm) rounds
1 Ontario Sweet potato, peeled and sliced into 1/4-inch (5 mm) rounds
2 tbsp (25 mL) butter, melted
2 tsp (10 mL) dried parsley
1/2 tsp (2 mL) each salt, pepper, garlic powder, dried thyme and dried rosemary leaves
1 tsp (5 mL) vegetable oil
500 g cooked Ontario Roast Beef, thinly sliced
1/4 cup (50 mL) chopped fresh Ontario Chives
1/2 cup (125 mL) Ontario Sour cream
In large bowl, toss potato and sweet potato rounds with butter, parsley, salt, pepper, garlic, thyme and rosemary until well coated. Place in single layer on foil lined baking sheet. Bake in 400ºF (200ºC) oven for 20 minutes. Turn oven to broil; broil for 3 minutes on each side, or until slightly crispy.
In large nonstick skillet; heat oil over medium-high heat. Add sliced roast beef and cook for 2 minutes or until warm.
To assemble stacks, place one potato round on bottom, add slice of beef, top with sweet potato round. Skewer stack with a decorative toothpick. Repeat until the potato and sweet potato rounds have been used; alternating potato rounds. Sprinkle stacks with 1 tbsp (15 mL) of the chives.
In small bowl, mix sour cream with remaining chives until well combined. Serve with potato stacks.
Nothing is more comforting when the cold weather hits than a bowl of onion soup. This recipe takes that classic flavour and turns it into a bite-sized appetizer to serve at your next holiday party!
2 tbsp (25 mL) butter
1 Ontario Leek, white part, quartered and thinly sliced
1 Ontario Onion, thinly sliced
1/2 cup (125 mL) shredded Ontario Mozzarella Cheese
1/4 cup (50 mL) block cream cheese, at room temperature
1/4 cup (50 mL) Ontario Sour Cream
1/2 tsp (2 mL) onion powder
1/4 tsp (1 mL) each salt and pepper
235 g refrigerated crescent roll dough
In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Stir in leek; cook, stirring for 4 minutes, or until softened. Set leek aside in medium bowl. In same skillet, melt remaining butter. Stir in onion, cook for 7 to 10 minutes, stirring often, until onion is deep brown and softened. Add onion to leek. Stir in mozzarella cheese, cream cheese, sour cream, onion powder, salt and pepper until well combined.
On lightly floured surface, gently roll out dough into large rectangle 14- x 9-inch (35 x 23 cm). Spread onion filling evenly over the entire surface of dough (if filling is hard to spread, microwave on High for 30 seconds); roll-up lengthwise to form a log.
Slice log into 1/2-inch (1 cm) rounds, place on parchment paper-lined baking sheet. Bake in 375°F (190°C) oven for 14 minutes or until lightly browned.
Tips: Filling can be made in advance and kept in the refrigerator for up to 3 days. Baked pinwheels can be frozen in a re-sealable plastic bag and thawed by placing in the microwave on High for 30 seconds.
At this busy time of the year everyone one is looking for their new favourite appetizer that’s quick and delicious. For this year’s holiday parties, we have turned easy-to-find Ontario ingredients into scrumptious apps.
Brie Puff Pastry with Pear Cranberry Chutney comes together by cooking a quick chutney made with Ontario pear and cranberries. You can make the chutney ahead of the party to speed-up prep time. To prepare this impressive and tasty appetizer, wrap a round of creamy Ontario Brie with puff pastry, top with chutney and bake until golden brown. Serve with slices of pear and pastry decorations. Yum!
For a more casual get-together, Cheesy Onion Dip Pinwheels are simple to make and baked in under 15 minutes. Your guests will enjoy the hint of classic onion soup in these bite-sized appetizers. You can make the filling in advance and refrigerate for up to 3 days or the pinwheels can be made ahead and frozen.
Looking for a hearty appetizer that is perfect for the cold weather. Serve Beef and Potato Stacks with a simple sour cream and chive dip and watch them disappear! You can prepare the Ontario roast beef yourself or ask the deli counter to slice some for you. The combination of potato and sweet potato rounds adds colour to this satisfying starter.
Spring Roll Phyllo Cups are always in style, try this version made with local pork, carrots, bean sprouts, cabbage and garlic. The phyllo cups can be made ahead. Before serving, fill cups with the pork mixture and drizzle with dipping sauce.
Here’s to a festive and delectable holiday entertaining season!
Baked Brie with Pear Cranberry Chutney
A festive cheesy dish for the holiday season, perfect for sharing! Your guests will have fun pulling this appetizer apart and dipping the crispy puff pastry into the gooey, warm Brie. The pear and cranberry chutney pairs perfectly with the Brie.
Chutney: In medium saucepan, combine pear, cranberries, onion, sugar, salt, pepper and ginger. Cook over medium heat, for 10 minutes, stirring often to prevent burning. Remove from heat; set aside to cool.
Brie: On lightly floured surface unfold the pastry; place cheese in centre. Cut circle about 2-inches (5 cm) larger than the cheese. Set aside pastry scraps for decoration. Spoon cooled chutney on top of cheese, reserving 1 tbsp (15 mL). Brush egg on pastry seams. Fold pastry up over the cheese and chutney to cover. Press to seal; trim any excess pastry. Place onto parchment paper-lined baking sheet seam side up.
Make decorations or decorate with the pastry scraps; use a cookie cutter if desired. Brush pastry with egg. Bake in 400°F (200°C) oven 25 minutes or until pastry is golden brown. Let stand for 10 minutes before serving. Top with reserved chutney. Serve with pear slices and pastry decorations.
Fall flavours of pumpkin and maple come together for a perfect dessert for your Halloween party. Or, you can change the decorations and enjoy for your autumn celebrations.
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) each baking powder and ground cinnamon
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) each ground allspice and nutmeg
1/4 tsp (1 mL) salt
3/4 cup (175 mL) butter, at room temperature
3/4 cup (175 mL) packed light brown sugar
3/4 cup (175 mL) Ontario Maple Syrup
3 Ontario Eggs
1-1/4 cups (300 mL) cooked Ontario Pie Pumpkin Purée
2 tsp (10 mL) vanilla
1 cup (250 mL) sifted icing sugar
5 tsp (25 mL) Ontario Milk
Orange food colouring
1 cup (250 mL) chocolate wafer crumbs
Gummy worms (about 15)
Spray 10-inch (3 L) Bundt pan with nonstick cooking spray; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, allspice, nutmeg and salt; set aside.
In large bowl, using electric mixer, beat together butter, sugar and maple syrup until light and fluffy. Beat in eggs, one at a time until smooth. Beat in pumpkin and vanilla until smooth. Stir in flour mixture until well combined. Spread into prepared pan, smooth top and bake in 350°F (180°C) oven for about 50 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on wire rack for 5 minutes. Remove from pan; let cool completely on rack.
In small bowl, whisk together icing sugar and milk until smooth. Whisk in food colouring to tint as desired; pour over top of cake and let stand for 10 minutes. Fill centre with chocolate crumbs and decorate with gummy worms.
2 boneless Ontario Pork Loin Centre Chops (250 g)
Salt and freshly ground black pepper
1 tbsp (15 mL) vegetable oil
1 carton (900 mL) sodium-free chicken broth
2 cups (500 mL) sliced Ontario Crimini Mushrooms
1 tbsp (15 mL) grated fresh gingerroot
3 cloves Ontario Garlic, pressed
4 Ontario Baby Bok Choy, quartered lengthwise
3 tbsp (45 mL) hoisin sauce
1 tbsp (15 mL) each soy sauce and rice vinegar
1 tsp (5 mL) each sesame oil and sriracha sauce
2 cups (500 mL) cooked spaghetti
2 cups (500 mL) Ontario Corn Kernels
4 soft cooked Ontario Eggs, peeled and halved
3 Ontario Green Onions, thinly sliced
Crushed red pepper flakes
Season pork with salt and pepper. In large pot, heat oil over
medium-high heat; cook pork turning once, until hint of pink
remains, about 5 minutes. Transfer to cutting board; let rest
before thinly slicing.
Add broth, 1/4 cup (50 mL) water, mushrooms, ginger and
garlic to pot. Cover, bring to boil over high heat. Reduce
heat to medium-low; partially cover, simmer for 5 minutes.
Increase heat to high. Add bok choy, cook for 2 minutes or
until leaves wilt. Remove bok choy; divide among 4 large
soup bowls. Stir in hoisin, soy sauce, vinegar, sesame oil and
sriracha into pot; cover and bring to boil.
Divide spaghetti, corn, eggs and pork among soup bowls;
ladle hot soup. Sprinkle with onions and red pepper flakes.
Tip: For intense mushroom flavour, try shiitake mushrooms
and slice only the caps (reserve the stems for broth).
Topping:
1/2 cup (125 mL) all-purpose flour
1/3 cup (75 mL) packed brown sugar
1/4 cup (50 mL) butter
Apple Filling:
4 cups (1 L) sliced peeled Ontario Apples*
1/3 cup (75 mL) packed brown sugar
1 tsp (5 mL) cinnamon
Cake Batter:
2/3 cup (150 mL) butter
1/2 cup (125 mL) granulated sugar
3 Ontario Eggs
1 tsp (5 mL) vanilla
1 1/4 cup (300 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
Preheat the oven to 350°F (180°C).
Topping: In small bowl, combine flour and brown sugar,
blend in butter to form small crumbs.
Apple Filling: In large bowl, combine sliced apples, brown
sugar and cinnamon.
Cake Batter: In large bowl with electric mixer, cream butter
and granulated sugar until light and fluffy. Beat in eggs, one
at a time; beat in vanilla. In small bowl, combine flour, baking
powder and salt; stir into creamed mixture just until
combined.
Spread half of batter in greased 9-inch (23 cm) springform
pan or square baking pan. Spoon half of apples over batter.
Repeat with remaining batter and apples. Sprinkle topping
over apples.
Bake in a 350°F (180°C) for 60 to 70 minutes or until tester
inserted in center comes out clean.
*Variety Tip: For best results, use Ontario Cortland, Crispin,
Golden Delicious, Idared, Jonagold, Northern Spy, or Spartan
apples.
Recipe and Photography Courtesy of the Ontario Apple Growers
The fresh taste of Ontario leeks and the smooth texture of Ontario Russet potatoes are both enhanced when combined with bacon. This soup will appeal to everyone;
serve with crusty bread and a selection of local cheese for a satisfying meal.
4 slices smoked Ontario Bacon, chopped
2 tbsp (25 mL) unsalted butter
1 tbsp (15 mL) vegetable oil
2 large Ontario Leeks, white and light green parts only, sliced
2 cloves Ontario Garlic, chopped
4 cups (1L) low sodium chicken broth
2 Ontario Russet Potatoes, peeled and cut into cubes
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
1/2 cup (125 mL) 35% Ontario Whipping Cream or Ontario Milk
2 Ontario Scallions or Ontario Green
Onions, thinly sliced
In large pot over medium heat, cook bacon until crisp, about
8 minutes. Transfer with slotted spoon to paper towel-lined
plate and reserve for garnish. Discard all but 1 tbsp (15 mL)
of fat from pan, add butter and olive oil; combine over
medium heat. Add leeks and garlic, cover and cook on
medium heat until soft, about 5 minutes. Add broth, 2 cups
(500 mL) water, potatoes, salt and pepper; cover and bring
to boil over high heat. Cover and reduce heat to simmer until
potatoes are tender, about 10 to 12 minutes.
Remove from heat, let cool slightly. Pour into blender or use
hand blender to purée until smooth. Return soup to pot, add
cream. Heat over medium heat until steaming.
Sprinkle with reserved bacon and scallions.
There’s nothing more satisfying than a bowl of soup packed with the goodness of seasonal Ontario vegetables. This soup freezes well for up to 2 months, so make a batch and divide into separate containers.
2 tbsp (25 mL) each unsalted butter and olive oil
2 cups (500 mL) diced Ontario Onions
2 cups (500 mL) diced Ontario Carrots
2 cups (500 mL) cubed 1-inch (2.5 cm) Ontario Celeriac (Celery Root)
2 cloves Ontario Garlic, finely chopped
1/2 cup (125 mL) chopped fresh Ontario Flat Leaf Parsley
1 tsp (5 mL) each dried oregano leaves, salt and pepper
2 cups (500 mL) brown lentils, rinsed
1 can (540 mL) diced tomatoes, with liquid
8 cups (2 L) vegetable or beef broth
In large pot, over medium-high heat, add butter, oil, onions,
carrots, celeriac and garlic, stirring occasionally, until tender,
5 to 7 minutes. Add parsley, oregano, salt and pepper; cook
for 3 minutes. Stir in lentils, tomatoes and broth; bring to
boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Add 2 cups (500 mL) water, cover and simmer for 20 to
25 minutes or until lentils are tender. Pour 1/3 of soup into
blender or use hand blender to purée until smooth. Return to
pot; stir until combined. Ladle into bowls.
Tip: As lentils absorb liquid; the soup becomes thicker after
sitting in the fridge. Add water, 1/2 cup (125 mL) at a time, to
thin soup.
Soup is the ultimate comfort food and the most versatile. Using
local ingredients, you can easily have a pot of soup hearty enough for a main course. Our Creamy Roasted Parsnip Celeriac Soup made with parsnips and celeriac is an elegant yet quick and easy soup. Using Ontario cream adds to the creamy rich texture of this soup, and can be adjusted based on your taste preferences.
Combining Ontario turkey, barley and root vegetables creates our Turkey Barley Soup. It can be prepared with a fresh turkey leg or using the leftover turkey in your fridge.
Smoky Potato Soup with Bacon takes advantage of the fresh taste of leeks and the smooth texture of Ontario Russet potatoes. Served topped with scallions, bacon and a side of bread this soup is irresistibly satisfying.
You will enjoy the heartiness of Vegetable Lentil Soup. Cook up some Ontario root vegetables, add lentils and tomatoes and you have a healthy meal that the whole family will love.
Ontario pork and seasonal vegetables provide a meal-in-a-bowl. This flavourful Pork Chop Vegetable Soup is served with a fork and spoon.
Finally, it wouldn’t be fall without an apple dessert. For an “applelicious” dessert with layers of apples inside and on top, try Apple Crumble Coffecake courtesy of the Ontario Apple Growers.
Stock your fridge with nourishing soups made with Ontario ingredients.
Creamy Roasted Parsnip Celeriac Soup
This elegant soup is quick and easy, while showcasing a perfect balance between Ontario parsnips and celeriac.
3 cups (750 mL) each cubed (1-inch/2.5 cm) Ontario
Parsnips and Celeriac (Celery Root)
2 Ontario Parsnips, thinly sliced with vegetable peeler
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt
6 cups (1.5 L) chicken or vegetable broth
2/3 cup (150 mL) 35% Ontario Whipping Cream or Ontario Milk
Freshly ground black pepper
Ontario Microgreens
In medium bowl, toss cubed parsnips and celeriac, sliced parsnips, oil and salt.
Place on parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for about 25 minutes, or until golden.
Remove crisped sliced parsnips when golden, about 5 to 8 minutes; set aside.
In large pot, combine roasted vegetables and broth. Cover and simmer over medium heat for 10 minutes.
Remove from heat, let cool slightly.
Pour into blender or use hand blender in pot to purée until smooth.
Return soup to pot; add cream.
Heat but don’t allow to boil. Season with pepper to taste.
Garnish soup with reserved sliced crisped parsnips and microgreens.
Tip: Thickness of this soup can be adjusted according to taste with the addition of more broth or cream.
You can make this hearty soup with a fresh turkey leg or leftover turkey.
Preparation Time: 35 minutes
Roasting Time: 25 minutes
Cooking Time: about 2 hours
Serves 10
500 g Ontario Turkey Leg or 4 cups (1 L) cooked diced Ontario Turkey
1 cup (250 mL) barley (pot or pearl)
1-1/2 cup (375 mL) diced Ontario Carrots
1 cup (250 mL) diced Ontario Onion
1 cup (250 mL) each diced Ontario Fennel Root and Ontario Celery
1 tbsp (15 mL) vegetable oil
6 whole black peppercorns
1 bay leaf
1 tsp (5 mL) salt
4 cups (1 L) sodium-reduced chicken broth
2 tbsp (25 mL) each chopped fresh Ontario Parsley
Leaves and Thyme Leaves
Fresh Ontario Thyme Sprigs
Place turkey leg on parchment paper-lined rimmed baking
sheet. Roast in 375°F (190°C) oven for 25 minutes.
Meanwhile, in medium pot, cook barley in 3 cups (750 mL)
water until tender, about 25 to 30 minutes or according to
package instructions. Drain and set aside. Remove turkey
from oven, set aside.
In large pot, combine, carrots, onion, fennel, celery and oil.
Cook over medium heat until vegetables start to soften,
about 5 minutes. Add peppercorns, bay leaf, salt and turkey
leg. Add broth and 1 cup (250 mL) water; cover and bring to
boil. Reduce to simmer, cook for 1 hour. Remove turkey leg
from pot, dice meat discarding skin and bones. Add barley
and turkey to pot. (If using cooked diced turkey add it here.)
Add parsley and thyme; simmer for 5 to 10 minutes, or until
heated through. Ladle into soup bowls and garnish with
thyme sprigs.
Tip: Pre-cooking barley prevents it from absorbing too much
broth when adding it to the soup.
Nutritional Information:
1 Serving
PROTEIN: 11 grams
FAT: 3 grams
CARBOHYDRATE: 20 grams
CALORIES: 155
FIBRE: 4 grams
SODIUM: 450 mg
3 cups (750 mL) chopped Ontario Peaches or halved Ontario Strawberries
2 cups (500 mL) non-fat vanilla yogurt
1/2 cup (125 mL) Ontario Milk
1/2 cup (125 mL) light coconut milk
1/4 cup (50 mL) Ontario Honey
1/8 tsp (0.5 mL) ground cardamom or cinnamon
Pinch salt
In blender, combine peaches or strawberries, yogurt, milk, coconut milk, honey, cardamom and salt; process until smooth.
Pour into 6 glasses and serve.
Prev
