The Crier’s “Recipes of the Week”

Recipes

Dec 18, 2018

Maple Whiskey Gravy

Local barrel aged whiskey adds a smoky flavour to the sweet maple syrup in this tasty gravy. Serve spooned over prime rib.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes 2 cups (500 mL)

1 tbsp (15 mL) butter
6 to 8 cloves Ontario Garlic, minced
2 Ontario Onions, thinly sliced
2 cups (500 mL) beef broth
1/4 cup (50 mL) Ontario Maple Syrup
2 tbsp (25 mL) Ontario Whiskey
2 tsp (10 mL) fresh Ontario Rosemary Leaves, chopped roughly
1 tbsp (15 mL) potato starch or cornstarch
4 tbsp (60 mL) cold water
2 tsp (10 mL) cold butter
Salt and freshly ground black pepper, to taste

In medium saucepan, melt 1 tbsp (15 mL) butter over medium heat. Add garlic and onions; cook, stirring frequently until onions are tender and lightly browned, about 10 to 15 minutes.
Stir in broth and maple syrup; bring to boil over high heat. Reduce heat to medium and simmer, stirring occasionally until reduced by half. Stir in whiskey and rosemary.
In small bowl, dissolve potato starch in cold water. Stir into gravy; return to boil, remove from heat and allow to thicken. Stir in cold butter 1/2 tsp (2 mL) at a time until melted. Season to taste with salt and pepper.

Nutritional Information:
1 Serving (1/4 cup/50 mL):
PROTEIN: 1 gram
FAT: 3 grams
CARBOHYDRATE: 12 grams
CALORIES: 82
FIBRE: 1 gram
SODIUM: 235 mg

Butter Tart Cheesecake with Roasted Pear Compote

This delicious and impressive cheesecake is perfect for entertaining. It takes time to make but is worth every bite. You can make the butter tarts and compote the day before, or buy good quality butter tarts to speed up the process.

Preparation Time: 80 minutes
Chilling Time: 4 hours or overnight
Baking Time: 1-1/2 hours
Serves 12

1-1/2 cup (375 mL) graham wafer crumbs
1/3 cup (75 mL) light brown sugar, firmly packed
1/3 cup (75 mL) butter, melted
1 lb (454 g) cream cheese, at room temperature
3/4 cup (175 mL) granulated sugar
1 cup (250 mL) 14% Ontario Sour Cream
2 tbsp (25 mL) all-purpose flour
4 Ontario Eggs
1-1/2 tsp (7 mL) vanilla
8 Butter Tarts

Compote:
2 lbs (1 kg) ripe Ontario Pears, peeled, cored, and cut into half length-wise (about 5)
2 tbsp (25 mL) Ontario Honey (approx.)
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves (approx.)
2 tbsp (25 mL) semi-dry Ontario Riesling White Wine

In medium bowl, combine crumbs, brown sugar and butter. Mix well and press into bottom of 9-inch (23 cm) springform pan.
In large bowl, using electric mixer, on medium speed, beat together cream cheese and sugar until creamy. Gradually beat in sour cream and flour. Beat in eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Break butter tarts in halves and quarters; pile evenly over the crust in the springform pan. Pour cheesecake mixture over the butter tarts. Gently jiggle the pan to allow the cheesecake filling to get into all the butter tarts. Bake in 350°F (180°C) oven, until just set; approximately 40 to 45 minutes. Turn oven off and let cheesecake stand for 10 minutes. Remove from oven, run knife around edge of pan. Let cool completely on rack; refrigerate 4 hours. Slice cheesecake into wedges; serve with compote.

Compote: In large ovenproof skillet, place pears cut side down. Drizzle honey and lemon juice over pears; sprinkle with thyme leaves. Cover skillet; roast in 400°F (200°C) oven for 45 minutes or until pears are tender. Let cool enough to handle; coarsely chop and place in medium bowl. Drizzle with wine and extra honey and thyme; stir to combine. Serve warm or cold.

Nutritional Information:
1 Serving
PROTEIN: 8 grams
FAT: 32 grams
CARBOHYDRATE: 61 grams
CALORIES: 558
FIBRE: 3 grams
SODIUM: 420 mg