Nov 1, 2016
Alternating layers of sweet pumpkin pie mousse, whipped cream, and a slightly tart cranberry puree, capture the flavours of the season. A delicious ending to your Thanksgiving Day festivities!
Time: 20 minutes Chill time: 2 hrs or overnight Makes: 8 servings
INGREDIENTS
For the pumpkin pie mousse:
1 1/2 cups whipping cream
3-ounces cream cheese, softened
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
For the cranberry layer:
2 cups frozen cranberries, thawed
1/2 cup agave or coconut nectar
Whipped cream layer:
2 cups heavy whipping cream
1 1/2-2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
INSTRUCTIONS
To make Pumpkin Pie Mousse
1. In a large bowl, beat whipping cream with electric mixer on high speed until soft peaks form; refrigerate.
2. In medium bowl, beat cream cheese, brown sugar, pumpkin pie spice and salt with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in pumpkin, scraping bowl occasionally.
3 Using a rubber spatula, gently fold 2 cups of the whipped cream into pumpkin mixture.
For the Cranberry Puree Layer
Add thawed cranberries and nectar to a blender. Pulse until mixture is pureed.
To make Maple Whipped Cream
In a large, glass mixing bowl, mix the cream and maple syrup. Using a whisk, or an electric handheld mixer, whisk or beat until desired thickness is reached.
To Assemble: Using a tall glass, layer the parfait. Start with pumpkin mousse followed by whipped cream, then cranberry puree, another layer of pumpkin mousse and finally top with whipped cream. Repeat for other servings.
Garnish parfaits with a sprinkling of cinnamon and demerara sugar and a few whole cranberries. Chill for 2 hours or overnight.
Nov 1, 2016
Loaded with the goodness of quinoa and kale, these crispy fritters are satisfying and delicious.
Makes: 8 fritters
INGREDIENTS
2 1/2 cups cooked quinoa, cooled (follow package directions)
3 large eggs, beaten
1/4 cup Parmesan cheese, grated
1/4 cup sharp white cheddar cheese, finely shredded
1/2 cup chopped green onion
1 teaspoon salt
1 teaspoon cayenne pepper
1-2 tablespoons olive oil, plus more for frying
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely diced (optional)
4 cups fresh kale, chopped (or frozen chopped kale)
3/4 cup fine breadcrumbs
INSTRUCTIONS
1. In a large bowl, whisk together 3 eggs until smooth. Add quinoa, Parmesan & cheddar cheese, green onion, salt and cayenne pepper and mix until combined well.
2. Heat olive oil in large skillet over medium heat. Add onions and jalapeño and sauté for 2 minutes. Add garlic and cook 1 minute more. Add kale to skillet and cook until bright green and slightly softened.
3. Add kale mixture to quinoa mixture. Stir in breadcrumbs and mix to combine.
4. Heat a large skillet over medium heat. Add a few tablespoons of oil, or enough to cover the bottom of the pan.
5. Form 8 patties using approx. ½ cup of quinoa mixture. Working in batches, place patties in the skillet, and fry until golden brown, about 3-4 minutes per side.
Nov 1, 2016
This easy, make-ahead recipe is full of flavour and colour for holiday entertaining.
Cook time: 5-10 minutes • Prep Time: 10 minutes • Chill Time: 4 hrs to overnight
Serves: 10
INGREDIENTS
8 oz. cream cheese, softened
2 cups sharp white cheddar, shredded
1 cup dried cranberries, divided
1/2 cup green onions, chopped
1/4 cup chopped parsley, divided
1 cup walnuts, chopped
INSTRUCTIONS
1. Coarsely chop walnuts. Spread walnuts on a baking sheet in a single, even layer; toast in a 375°F pre-heated oven for 5-10 minutes, or just until lightly browned. Note: check frequently after 5 minutes because they can burn quickly. Remove from oven and let walnuts cool completely.
2. Stir together the cream cheese and shredded cheddar until combined. Stir in 1/2 cup dried cranberries, green onion and 1/8th cup chopped parsley. Form the cheese mixture into 10 ball shapes.
3. Add the remaining 1/2 cup dried cranberries and 1/8th cup chopped parsley to the baking sheet with the walnuts. Mix with hands to distribute ingredients evenly over baking sheet. Roll the cheese balls over the walnuts and cranberries to completely coat the outside of the balls.
4. Cover with plastic wrap and store overnight, or at least 4 hours, to allow the flavors to meld.
Nov 1, 2016
John Barritt and Son, Bermuda’s foremost beverage producer is bringing on the joyful festivities this winter with Barritt’s Stone Ginger Beer. We’ve extolled the virtues of this traditional Bermudian drink before; it’s refreshing and spicy, and wonderful in the kitchen! Google “cooking with ginger beer” and you’ll be amazed by the diversity and wow factor of the recipes.
As our good friend, Bruce Barritt says, “Bubbly, tasty, full of spice, refreshing and exciting. When it hits your taste buds, mate, full flavour is igniting.”
Ginger Beer & Orange Marmalade Glazed Pork Loin
INGREDIENTS
Shallowly score pork fat diagonally in a criss-cross pattern.
One 3 to 4-pound boneless pork loin roast
1 large onion, sliced
Whole cloves
1 cup orange marmalade
1/3 cup ginger beer
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons five spice powder
1 teaspoon grated fresh ginger
1/2 teaspoon Tabasco sauce
2 cloves garlic, minced
DIRECTIONS
1. Pre-heat oven to 350°F.
2. Layer the onion slices in the bottom of a shallow baking pan. Place the pork loin roast, fat-side up, on top of the sliced onion. Lightly score fat diagonally in a criss-cross pattern. Insert whole cloves along diagonal intersecting points.
2. In a medium bowl, whisk together the marmalade, ginger beer, rice vinegar, soy sauce, five spice, ginger, Tabasco sauce, and minced garlic. Pour three-quarters of the marinade over the pork roast. Use the remaining marinade to baste the roast half way through cooking time.
3. Cook for 1 hour 20 minutes to 1 hour 40 minutes, or when an internal temperature of 145°-160° F is reached when using a meat thermometer. Remove from oven, and let roast rest for 5 minutes before carving. Drizzle with pan juices, if desired.
Nov 1, 2016
The Potato chip originated in the nineteenth century. Since then, mass production has made power-snacking what it is today, served by an industry worth over $300 billion a year.
Alternative producer Jackson’s Honest Chips focus more on integrity of the product than on the bottom line and add creativity to the mix, cooking organic potatoes in organic coconut oil, yielding a unique flavour signature.
We’re featuring Jackson’s Organic Honest Chips in Red and Purple Heirloom, Salt And Vinegar and Sweet Potato with Maple Syrup and Cinnamon.
Available at Lindo’s Family Foods, Warwick, only.
