Sweet Potatoes with Cranberries

Make way for this savoury sweet potato side, turned into something special with the addition of cranberries and maple syrup.

Preparation Time: 15 minutes
Roasting Time: 25 minutes
Cooking Time: 5 minutes
Serves 6

4 cups (1 L) peeled, cubed Ontario Sweet Potatoes, (about 4)
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves
1 cup (250 mL) frozen Ontario Cranberries
3 tbsp (45 mL) Ontario Maple Syrup
1 tbsp (15 mL) apple cider vinegar
1 tbsp (15 mL) butter
1/4 cup (50 mL) chopped walnuts, toasted

Place sweet potatoes on parchment paper-lined large rimmed baking sheet. Toss with 1 tbsp (15 mL) of the oil and thyme until coated. Place cranberries in small bowl; toss with remaining oil and set aside.

Roast sweet potatoes in 400°F (200°C) oven for 20 to 25 minutes or until tender; stir in cranberries during the last 8 minutes of cooking time.

Meanwhile, in small saucepan, over medium-high heat, combine maple syrup and vinegar. Bring to boil; reduce heat, simmer 4 minutes or until slightly thickened. Remove from heat; stir in butter.

In medium bowl, toss sweet potato mixture with maple syrup mixture and stir in walnuts.

Nutritional Information:
1 Serving
PROTEIN: 2 grams
FAT: 10 grams
CARBOHYDRATE: 27 grams
CALORIES: 200
FIBRE: 4 grams
SODIUM: 65 mg

• Printed with permission from Foodland Ontario

Ring in the New Year on a local note

If your New Year’s resolution includes eating as many local ingredients as possible, we have you covered. Begin the year by creating an impressive and delicious Ontario menu for your family and friends.
Make like a chef and try this delicious show-stopping centerpiece. Served with gravy, this melt-in-your-mouth, Bacon Wrapped Beef Tenderloin is sure to be a winner at your next family gathering.
Enjoy this sweet potato side, turned into something special with the addition of roasted cranberries and maple syrup. Roasted Sweet Potatoes with Cranberries is the perfect side dish for your meal.
Beet and Carrot Tarte Tatin is a savoury variation of the famous dessert tarte Tatin made with glazed roasted beets and carrots. Serve this colourful and flavourful tart warm or at room temperature. A great make-ahead dish.
An easy dessert with all the flavours of apple crisp plus yummy caramel. Apple Caramel Bars can be made ahead with Ontario Empire, Cortland or Spartan apples – you choose. You can make a double batch as these bars can be frozen up to one month.
Start the New Year off right with delicious food produced close to home.

Bacon Wrapped Beef Tenderloin

Served with gravy, this melt-in-your-mouth, beef tenderloin is sure to be the centrepiece at your next family gathering.

Preparation Time: 20 minutes
Roasting Time: 1 hour
Cooking Time: 13 minutes
Serves 8

3 tbsp (45 mL) grainy Dijon mustard
1 tbsp (15 mL) chopped fresh Ontario Rosemary Leaves
8 Ontario Shallots (340 g)
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1.5 kg Ontario Beef Tenderloin
5 slices Ontario Bacon
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) sodium-reduced beef broth
3 tbsp (45 mL) port or red wine (optional)
1/2 tsp (2 mL) salt
2 tbsp (25 mL) butter

In small bowl, combine mustard and rosemary; set aside.

Peel shallots and trim off roots. Cut larger shallots in half, place in small bowl and toss with olive oil and vinegar.

Pat meat dry; remove any string. Spread mustard mixture all over the tenderloin. Wrap bacon around the tenderloin; secure with toothpicks. Transfer to roasting pan. Add shallots. Roast in 450°F (230°C) oven for 20 minutes; stir shallots.

Reduce oven temperature to 300°F (150°C); continue roasting until thermometer inserted into the thickest part of the roast reads 145°F (63°C) for medium-rare, 40 to 45 minutes. Remove shallots with slotted spoon to small bowl, loosely cover and let stand. Transfer meat to cutting board; remove toothpicks and tent with foil. Let stand 10 minutes.

Meanwhile, set roasting pan on stovetop over medium heat. Sprinkle with flour. Cook, whisking constantly until flour starts to brown, about 3 to 5 minutes. Whisk in broth, port (if using) and salt, scraping brown bits from bottom of pan into sauce. Bring to boil over medium-high heat. Reduce to medium heat and cook until sauce is thickened, about 5 minutes. Stir in butter. Remove from heat; strain gravy through fine mesh sieve.

Slice beef tenderloin and serve with shallots and gravy.

Nutritional Information:
1 Serving
PROTEIN: 34 grams
FAT: 17 grams
CARBOHYDRATE: 11 grams
CALORIES: 337
FIBRE: 1 gram
SODIUM: 580 mg

  - Printed with permission from Foodland Ontario

Spring Roll Phyllo Cups

These spring rolls are the perfect combination of salty and sweet with a deliciously crispy and savoury bite complimented with a ginger-garlic sauce. The ideal appetizer for entertaining.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Baking Time: 8 minutes
Makes 48

250 g lean Ontario Ground Pork
1 tsp (5 mL) each ground ginger and garlic powder
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) grated Ontario Carrots
1 cup (250 mL) Ontario Bean Sprouts
1 cup (250 mL) chopped Ontario Red Cabbage
Half pkg (454 g) phyllo pastry,thawed according to package directions
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) sliced Ontario Chives

Dipping Sauce:
1 clove Ontario Garlic, chopped
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) water
1 tbsp (15 mL) Ontario Honey
2 tsp (10 mL) sesame oil
1/2 tsp (2 mL) ground ginger

In large nonstick skillet, over medium-high heat, cook pork, stirring constantly to break meat up, until pork is lightly browned, 8 to 10 minutes. Stir in 1 tsp (5 mL) ginger, garlic, salt and pepper. Stir in carrots, bean sprouts and cabbage; cook for 2 minutes or until vegetables are softened. Remove from heat; set aside.

Gently unroll the phyllo pastry and place 1 sheet of phyllo pastry on parchment paper, brush with some of the oil. Continue with oil and phyllo until you have 5 sheets layered. Cut into 2-inch (5 cm) squares and gently press into the bottom of greased mini muffin tin, to make a cup. Bake in 375°F (190°C) oven for 8 minutes or until cups are crisp and golden brown. Transfer to cooling rack. Repeat to make 48 cups in total.

Dipping Sauce: In small bowl whisk together garlic, soy sauce, water, honey, sesame oil and ginger.

Fill each baked phyllo cup with 1 tbsp (15 mL) of the pork filling, sprinkle with chives and drizzle with some of the dipping sauce. Serve with remaining dipping sauce.

Nutritional Information:
1 Appetizer
PROTEIN: 1 gram
FAT: 2 grams
CARBOHYDRATE: 3 grams
CALORIES: 34
FIBRE: 0 grams
SODIUM: 95 mg

• Printed with permission from Foodland Ontario

Beef and Potato Stacks

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.

Nutritional Information:
1 Stack with Dip
PROTEIN: 10 grams
FAT: 5 grams
CARBOHYDRATE: 6 grams
CALORIES: 109
FIBRE: 1 gram
SODIUM: 95 mg

• Printed with permission from Foodland Ontario

Cheesy Onion Dip Pinwheels

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!

Preparation Time: 15 minutes
Cooking Time: 14 minutes
Baking Time: 14 minutes
Makes 24

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.

Nutritional Information:
1 Pinwheel
PROTEIN: 1 gram
FAT: 4 grams
CARBOHYDRATE: 5 grams
CALORIES: 64
FIBRE: 0 grams
SODIUM: 120 mg

- Printed with permission from Foodland Ontario

Easy Holiday Appetizers

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.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Baking Time: 25 minutes
Serves 12

Chutney:
1 Ontario Pear, diced
1/2 cup (125 mL) Ontario Cranberries
1/4 cup (50 mL) diced Ontario Onion
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) ground ginger

Brie:
1 sheet (225 g) frozen butter puff pastry, thawed and refrigerated
200 g round Ontario Brie
1 Ontario Egg, beaten
Ontario Pears, sliced (about 2)

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.

Nutritional Information:
1 Serving
PROTEIN: 5 grams
FAT: 9 grams
CARBOHYDRATE: 12 grams
CALORIES: 151
FIBRE: 1 gram
SODIUM: 265 mg

  - Printed with permission from Foodland Ontario

Pumpkin Maple Bundt Cake

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.

Preparation Time: 20 minutes
Baking Time: 50 minutes
Serves 12 to 16

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.

Nutritional Information:
Serving (When recipe serves 16):
PROTEIN: 4 grams
FAT: 11 grams
CARBOHYDRATE: 50 grams
CALORIES: 317
FIBRE: 1 gram
SODIUM: 190 mg

• Printed with permission from Foodland Ontario

Pork Chop Vegetable Soup

This is a satisfying and good for you, meal-in-a-bowl. Serve with a spoon and fork.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves 4

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).

Nutritional Information:
1 Serving
PROTEIN: 25 grams
FAT: 14 grams
CARBOHYDRATE: 41 grams
CALORIES: 398
FIBRE: 5 grams
SODIUM: 1010 mg
Pork Chop Vegetable Soup

• Printed with permission from Foodland Ontario

Apple Crumble Coffeecake

Layers of apples inside and on top give extra moistness to this scrumptipous cake

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves 12

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

Smoky Potato Soup with Bacon

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.

Preparation Time: 25 minutes
Cooking Time: 35 minutes
Serves 6

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.

Nutritional Information:
1 Serving
PROTEIN: 6 grams
FAT: 6 grams
CARBOHYDRATE: 20 grams
CALORIES: 250
FIBRE: 2 grams
SODIUM: 320 mg

• Printed with permission from Foodland Ontario