Poached Pears
Recipes • October 10, 2019
INGREDIENTS 6 to 8 cardamom pods 2 cups white wine 3/4 cup sugar 1 ½ tablespoons fresh lemon juice Pinch of salt 4 pears, peeled INSTRUCTIONS Crack open cardamom pods without releasing seeds. Combine cardamom, white wine, sugar, lemon juice and salt in a…
Braised Beets
Recipes • October 10, 2019
INGREDIENTS 12 beets, halved if large 2 sprigs of thyme 2 sprigs of rosemary 2 bay leaves 4 cloves of garlic, whole 2 tbsp. olive oil Salt Black pepper, freshly ground INSTRUCTIONS Preheat oven to 425 °F/ 220 °C. Toss beets with oil in a stainless steel…
Cornbread Stuffing
This old fashioned Southern cornbread dressing recipe is a classic that’s a must-have for every Thanksgiving table. It’s made with celery, onions, homemade cornbread, white bread and plenty of herbs. You’ll never look at cornbread stuffing the same way…
Wild Boar Bacon & Brussel Sprouts
Ingredients: 6 slices wild boar bacon (or regular), chopped ¼ cup shallots, thinly sliced 6 cloves garlic, thinly sliced 1 ½ pounds Brussel sprouts, trimmed & halved salt, to taste pepper, to taste ½ cup chicken stock 1 tbls fresh lemon juice ½ cup grana…
Roasted Butternut Squash Soup
Soup Ingredients: 2 each (medium) Butternut squash, cut in half lengthwise 1 tbls Olive Oil 1 tsp Cinnamon, Ground Salt & Pepper 2 fl.oz Bourbon Maple Syrup .75L Heavy Cream Succotash Ingredients: Shallots, minced Garlic, minced Corn, off of the cob Red…
Canning Tips
When canning fruit I always do a syrup of 8 cups of water to 1 cup of sugar. It is very light but I like the natural sugars in the fruit to really shine through. You can add a bit more sugar if you like.
PEACH & APPLE SAUCE AND GRILLED OKANAGAN PEACH & BURRATA CHEESE CROSTINI
Okanagan Peach & Apple Sauce
