Tourtière, a savoury Quebeçois meat pie, has become a holiday must-have for many across Canada. Here we’ve incorporated the flavours into easy-to-make meatballs and added a cranberry glaze for festive noshing.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Baking Time: 20 minutes

Makes about 42 meatballs

Meatballs:

8 oz (250 g) Ontario Mushrooms

1/2 cup (125 mL) coarsely chopped Ontario Onion

1-1/2 lb (750 g) lean Ontario Ground Beef

1-1/2 tsp (7 mL) each dried sage leaves, thyme leaves and celery salt

1/2 tsp (2 mL) each ground allspice, cinnamon and nutmeg

3/4 cup (175 mL) packed mashed Ontario Potato (1 potato)

Glaze:

1 cup (250 mL) smooth jellied cranberry sauce

1/4 cup (50 mL) each barbecue sauce and water

2 tbsp (25 mL) Ontario Maple Syrup

    In food processor, pulse mushrooms and onion until evenly ground, stopping often to scrape down side. Place in large bowl; add beef, sage, thyme, celery salt, allspice, cinnamon and nutmeg. Add potato; mix well with your hands. Shape into approximately 42 meatballs 1-1/2 inches (2.5 cm).

    Arrange racks in top and bottom third of oven. Spray or oil 2 large rimmed baking sheets. Place meatballs on baking sheet. Bake in 350°F (180°C) oven, switching racks half way through, until meatballs are brown and firm to the touch, about 20 minutes. Let stand on baking sheets for 3 minutes. Remove to large serving bowl.

    Meanwhile, in medium skillet, over medium-low heat, combine cranberry, barbecue sauce, water and maple syrup, stirring often, until melted and fairly smooth. If desired, stir in more water, a tablespoon (15 mL) at a time.

    Pour over meatballs and stir gently to coat. Serve with toothpicks.

    Tip: Make meatballs ahead, bake and cool on sheets; refrigerate in sealed container up to 3 days or freeze. Warm meatballs in microwave for 7 minutes. Prepare glaze as above; pour over meatballs, stir to coat. Serve warm.

Nutritional Information:

1 Meatball (when recipe makes 42):

PROTEIN: 4 grams

FAT: 1 gram

CARBOHYDRATE: 4 grams

CALORIES: 40

FIBRE: 0 grams

SODIUM: 65 mg

– Printed with permission from Foodland Ontario

Torta di ricotta has appeared at Italian family holiday gatherings for generations. Lighter than cheesecake, it’s creamy with a hint of orange and cinnamon. No matter how you slice it, it will contribute to a buon natale!

Draining Time: Overnight

Preparation Time: 30 minutes

Baking Time: 1 hour and 25 minutes

Chilling Time: 4 hours or overnight

Serves 16

2 containers (475 g each) extra smooth Ontario Ricotta Cheese

1 package (200 g) amaretti cookies

2 tbsp (25 mL) melted butter

2/3 cup (150 mL) granulated sugar

1/4 cup (50 mL) all-purpose flour

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) ground cinnamon

Finely grated rind of 1 large orange

1 pkg (250 g) brick cream cheese,at room temperature

4 Ontario Eggs

2 tsp (10 mL) vanilla

Garnish:

5 crushed amaretti cookies

    Spoon ricotta into large fine mesh strainer set over large bowl; cover and refrigerate overnight. Drain liquid and discard.

    In food processor, process cookies (reserving 5 for garnish), until fine crumbs. Measure out 1-1/4 cups (300 mL) crumbs; transfer to medium bowl. Stir in melted butter until crumbs are evenly coated. Spray 9-inch (23 cm) springform pan with nonstick spray. Press crumbs evenly over pan bottom. Bake in 325°F (160°C) oven for 10 minutes.

    Meanwhile, in medium bowl, combine sugar, flour, salt, cinnamon and orange rind. In large bowl, using electric mixer, beat together cream cheese, eggs and vanilla until smooth, about 2 minutes. Slowly beat in flour mixture just until combined. On low speed, gradually beat in drained ricotta until smooth. Pour over hot crust; smooth top.

    Place pan on rimmed baking sheet. Place in oven. Set loaf pan, half filled with water, beside pan. Bake for 1-1/4 hours or until filling is set in the centre. Remove from oven and immediately run a knife around edge of pan. Place on rack to cool completely. Don’t remove ring from pan until just before serving. Cover and refrigerate until cold, about 4 hours or up to 3 days. Before serving, garnish with crushed cookies or dust with icing sugar.

Nutritional Information:

1 Serving

PROTEIN: 10 grams

FAT: 14 grams

CARBOHYDRATE: 27 grams

CALORIES: 274

FIBRE: 0 grams

SODIUM: 215 mg

– Printed with permission from Foodland Ontario

Many feel that creamy fudge is one of the best uses for our amazing Ontario maple syrup. Make this and you’ll understand why. To achieve the right texture, it is essential to use an accurate candy thermometer.

Preparation Time: 15 minutes

Cooking Time: 22 minutes

Cooling Time: about 2 hours

Makes 36 pieces

1 tbsp (15 mL) butter (for saucepan and bowl)

3/4 cup (175 mL) Ontario Maple Syrup

1 cup (250 mL) each granulated and packed brown sugars

1 cup (250 mL) 35% OntarioWhipping Cream

1 tsp (5 mL) baking soda

2 tbsp (25 mL) butter

2 tsp (10 mL) vanilla

    Using 1 tbsp (15 mL) butter, generously butter heatproof bowl and sides of high-sided heavy-bottomed 4 quart (4 L) pot; set bowl aside.

    In large pot, combine maple syrup, granulated and brown sugars, whipping cream, baking soda, 2 tbsp (25 mL) butter and vanilla; cook over medium-high heat, stirring constantly with wooden spoon, until boiling. Clip candy thermometer to side of pan.

    Reduce heat to medium-low. Continue boiling vigorously, without stirring, until candy thermometer reaches 240°F (115°C), about 15 minutes.

    Pour hot mixture into prepared bowl and set on heatproof surface. Let cool, without stirring, to 110°F (43°C), about 2 hours (bottom of bowl will feel warm, not hot). Using electric mixer, beat on low speed until thick and sheen is gone, about 5 minutes. Spread in parchment paper-lined 8-inch (2 L) square baking dish. Smooth top.

    When firm, use parchment paper to lift out onto cutting board. Remove parchment paper. Cut into squares and store in covered container in a cool place for up to 2 weeks.

Nutritional Information:

1 Piece

PROTEIN: 0 grams

FAT: 3 grams

CARBOHYDRATE: 16 grams

CALORIES: 92

FIBRE: 0 grams

SODIUM: 45 mg

– Printed with permission from Foodland Ontario

A popular entertaining dish from the 60s and 70s, fondue has recently been rediscovered. If you don’t have a fondue pan, place the mixture in a flame-proof container set over lit candles to keep it warm. The trick for silky, smooth fondue is finely shredded cheese added very slowly over low heat.

Preparation Time: 10 minutes

Cooking Time: 7 minutes

Serves 6 to 8

8 oz (250 g) Ontario Swiss-style Cheese, finely shredded  (2 cups/500 mL)

1 tbsp (15 mL) cornstarch

1-1/2 cups (375 mL) Ontario Dry White Wine

1 clove Ontario Garlic, crushed

Freshly grated nutmeg and freshly ground black pepper

    In large bowl, toss cheese with cornstarch until cheese is well coated. Set aside.

    In medium saucepan, combine wine and garlic. Bring to boil, reduce heat and cook over low heat for 2 minutes. Very gradually add cheese mixture a handful at a time and cook, stirring, until melted and thick.

    Remove from heat and season with nutmeg and pepper to taste. Immediately transfer to warm fondue pot or dish and surround it with prosciutto-wrapped apple and pear wedges, cooked potato cubes and buttered sautéed mushrooms.

Nutritional Information

1 Serving (When recipe serves 8):

PROTEIN: 7 grams

FAT: 8 grams

CARBOHYDRATE: 3 grams

CALORIES: 130

FIBRE: 0 grams

SODIUM: 55 mg

– Printed with permission from Foodland Ontario

This versatile dish is ideal for large holiday celebrations either as a main or a side dish. In this simplified recipe, the ground spices provide all the flavour for an exceptional meal that can be quickly and easily prepared.

1 lb  Ontario top sirloin, cubed (500 g)

2  cloves garlic, minced

1/2 tsp  each, turmeric, cardamom, cumin, red pepper flakes and salt (2 mL)

1/4 tsp  cinnamon, nutmeg (1 mL)

2 tbsp oil (30 mL)

2 cups  julienne carrots (500 mL)

2 tbsp oil, divided (30 mL)

1 cup  finely chopped onion (250 mL)

1 cup  basmati rice (250 mL)

1 cup  beef broth (250 mL)

1 cup water (250 mL)

Garnishes:

Fresh sprigs of cilantro

Toasted pine nuts

    In bowl, combine beef, garlic, turmeric, cardamom, cumin, red pepper flakes, salt, cinnamon, nutmeg and oil. Stir until well combined and the beef is evenly coated. Let sit for 30 minutes at room temperature or covered in the refrigerated for up to one day.

    In large deep skillet, heat 1 tbsp (15 mL) of the oil over medium high heat. Brown beef on all sides; toss in carrots and cook one minute. Transfer to plate. Add remaining oil to skillet and sauté onions until golden. Add rice, stirring until all coated with oil and starting to crackle, about one minute. Pour in beef broth and water. Bring to a boil, reduce heat to low, cover and simmer until all the liquid has been absorbed. Stir in beef and carrot mixture. Let sit for 10 minutes before serving sprinkled with cilantro and pine nuts (if desired).

    Makes 4 servings.

PER SERVING: about 510 cal, 25 g pro, 23 g total fat (5 g sat fat), 55 g carb, 4 g fibre, 55 mg chol, 120 mg sodium. %RDI: iron 25%, calcium 4%, vit A 180%, vit C 10%.

– Recipe and photo courtesy of Beef Farmers of Ontario

Strips of tender Ontario pork threaded onto skewers take only a few minutes under the broiler or on the grill for a quick and easy appetizer that will appeal to all ages.

Preparation Time: 25 minutes

Marinating Time: up to 4 hours

Broiling Time: 4 minutes

Makes 24 pieces and 1-1/2 cups  (375 mL) peanut sauce

1 lb (500 g) boneless Ontario Pork Loin

1/4 cup (50 mL) sodium-reduced soy sauce

3 cloves Ontario Garlic, minced

2 tbsp (25 mL) chopped fresh Ontario Coriander Leaves

2 tbsp (25 mL) vegetable oil

1 tbsp (15 mL) each minced fresh gingerroot, fresh lime juice and ground coriander

1 tbsp (15 mL) Ontario Honey

1/2 tsp (2 mL) crushed red pepperflakes

Peanut Sauce:

1 cup (250 mL) unsalted Ontario Redskin Peanuts

2 thin slices fresh gingerroot

1 Ontario Shallot, coarsely chopped

2 tbsp (25 mL) Ontario Honey

1/4 tsp (1 mL) cayenne pepper

1/2 cup (125 mL) warm water

2 tbsp (25 mL) fresh lime juice

    Cut pork into 1-inch (2.5 cm) thick slices and then cut across the grain into 1/4-inch (5 mm) thick strips. Place in large glass bowl.

    In measuring cup, stir together soy sauce, garlic, fresh coriander, oil, ginger, lime juice, ground coriander, honey and red pepper flakes. Pour over pork, toss well, cover and refrigerate for at least 2 hours and up to 4 hours, stirring occasionally.

    Peanut Sauce: Meanwhile, in food processor, combine peanuts, ginger, shallot, honey and cayenne. Process until smooth. With motor running, add water in a slow stream. Transfer to small bowl and stir in lime juice. Sauce can be made up to several hours ahead, cover and refrigerate.

    Thread 1 piece of pork onto each of 24 soaked skewers*. Place on broiler rack on greased pan. Place pan about 4-inches (10 cm) from broiling element and broil until browned, but still a touch of pink inside, 3 to 4 minutes, turning once. Alternately place skewers on greased grill over medium-high heat and grill 3 to 4 minutes, turning once. Serve hot with Peanut Sauce.

*Soak twenty-four 6-inch (15 cm) bamboo skewers in cold water for at least 30 minutes.

Nutritional Information:

1 Serving (1 Satay with 1 tbsp/15  mL Peanut Sauce):

PROTEIN: 7 grams

FAT: 4.5 grams

CARBOHYDRATE: 4 grams

CALORIES: 80

FIBRE: 1 gram

SODIUM: 90 mg

Ingredients

1 pkg  (100 g) hazelnuts

2 cups  (500 mL) 35% cream

3 tbsp  (45 mL) icing sugar

3 tbsp  (45 mL) Frangelico liqueur plus more for the brownies and for drizzling

1 pkg  (90 g) instant chocolate pudding, made according to instructions

Favourite brownie recipe or store bought

Preparation

Roast hazelnuts in a 350F. oven for 10 minutes and place on a tea towel. Roll the nuts inside the tea towel to remove the skins and lightly chop. Set aside.

Whip cream using a cold bowl and beaters. Then, add the icing sugar and 3 tablespoons of Frangelico liqueur (Fragelico is always optional). Add 1/3 cup of whipped cream to the pudding and fold. Set aside.

Line the bottom of each glass with 2-3 small pieces of the brownies, broken up, and drizzle 1 tablespoon of Frangelico liqueur over brownies in each glass. Top with hazelnuts.

  Add a layer of whipped cream, followed by a layer of pudding and another layer of whipped cream and top with hazelnuts. These can now be refrigerated for up to six hours. Just before serving, drizzle on more Frangelico.

  Note: Frangelico contains alcohol. For a a kid-friendly recipe, leave it out or use it only in the individual adult portions.

– Recipe and photo courtesy of Dairy Farmers of Canada

You will be pleasantly surprised at how sweet cabbage tastes when you roast it. Fresh local tomatoes and sweet red peppers add even more sweetness to this tasty, colourful dish.

Preparation Time: 15 minutes

Roasting Time: 45 minutes

Serves 8 to 10

Half Ontario Cabbage, coarsely chopped, about 8 cups (2 L)

1 small Ontario Onion, coarsely chopped

1 small Ontario Sweet Red Pepper, coarsely chopped

1 large Ontario Tomato, coarsely chopped

2 cloves Ontario Garlic, coarsely chopped

1/4 cup (50 mL) olive oil

2 tbsp (25 mL) apple cider or red wine vinegar

Dash hot sauce, to taste (optional)

1/2 tsp (2 mL) each salt, pepper  and dried oregano leaves

    In large bowl combine cabbage, onion, red pepper, tomato and garlic.

    In small bowl whisk together oil, vinegar and hot sauce (if using); pour over vegetables and toss to mix well.

    Spread vegetables evenly on lightly oiled rimmed baking sheet. Sprinkle with salt, pepper and oregano.

    Roast in 400ºF (200ºC) oven, stirring every 15 minutes, until cabbage is crisp-tender, about 45 minutes.

    Place in serving bowl, serve warm, cold or at room temperature.

    Tip: Salad can be roasted a day ahead.

Nutritional Information:

1 Serving (When recipe serves 10):

PROTEIN: 1 gram

FAT: 6 grams

CARBOHYDRATE: 7 grams

CALORIES: 78

FIBRE: 2 grams

SODIUM: 130 mg

– Printed with permission from Foodland Ontario

This one bowl cake is fragrant with rum and spices and loaded with chopped Ontario apples. Just before serving, dust lightly with icing sugar and serve warm with frozen yogurt or ice cream if you like.

Preparation Time: 25 minutes

Baking Time: 35 minutes

Serves 8

4 cups (1 L) chopped and peeled Ontario Apples (Cortland, McIntosh or Empire)

2 Ontario Eggs

1/4 cup (50 mL) vegetable oil

3/4 cup (175 mL) dark brown sugar

1 tbsp (15 mL) dark or amber rum

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) ground cinnamon

1 tsp (5 mL) baking soda

1/4 tsp (1 mL) each ground nutmeg and salt

1/4 cup (50 mL) sliced almonds

1 tsp (5 mL) granulated sugar Icing sugar

    In large bowl, place apples. Using wooden spoon and stirring after each addition until well mixed (do not overbeat); add eggs, oil, brown sugar, rum, flour, cinnamon, baking soda, nutmeg and salt.

    Spoon batter into greased 9-inch (23 cm) springform pan; smooth top. Sprinkle almonds over cake then sprinkle with granulated sugar.

    Bake in 350ºF (180ºC) oven for 35 minutes, or until toothpick inserted into cake comes out clean. Let cool in pan on wire rack for 10 minutes then remove from pan. Dust with icing sugar before serving.

    Tip: A 9-inch (23 cm) square or round baking pan can be used for the springform pan.

Nutritional Information:

1 Serving

PROTEIN: 4 grams

FAT: 10 grams

CARBOHYDRATE: 42 grams

CALORIES: 268

FIBRE: 2 grams

SODIUM: 260 mg

– Printed with permission from Foodland Ontario

Ingredients

8 choice of bell peppers

1 cup  (250 mL) grated Sharp Canadian Cheddar cheese

1 lb  (450 g) ground veal

1 1/2 cups  (375 mL) cooked pumpkin pulp

2 tbsp  (30 mL) chopped fresh parsley

1 cup  (250 mL) cooked brown rice

1/4 cup  (60 mL) white wine

2 tbsp  (30 mL) chopped fresh chives

2  eggs, beaten

Salt and pepper, to taste

Vegetable broth

Preparation

    Preheat oven to 375 °F (190 °C).

    Slice top off of each bell pepper. Trim peppers and set aside. In large bowl, combine Strong Canadian Cheddar cheese with remaining ingredients, except broth. Season to taste with salt and pepper. Mix well.

    Stuff each pepper with meat mixture. Place stuffed peppers in baking dish and pour in broth to come 1/2-inch (1 cm) up side. Bake for 35 minutes or until meat is well done.

    Remove from oven and let stand for 5 minutes. Serve 1 to 2 stuffed peppers per person. Serve with steamed broccoli and cucumber salad with creamy fennel dressing.

– Recipe and photo courtesy of Dairy Farmers of Canada