Pumpkin Butter

Sep 25, 2017

If you love pumpkin, you can’t miss this flavourful Fall condiment! Pumpkin Butter is heavenly spread on muffins, toast, pancakes, and waffles, or dolloped over yogurt, granola, or hot oatmeal.

Using canned pumpkin purée makes this recipe quick and easy to make. For those more purist, you can always make your own pumpkin purée using fresh pumpkin. Make a few batches to jar and store in the refrigerator or to give as a welcome treat to family and friends.

Pumpkin Butter can be stored in the refrigerator in airtight containers for about 3 weeks or in freezer up to 3 months.

Ingredients

1 (15 ounce) can pumpkin purée
1/2 cup apple cider or unsweetened apple juice
1/4 cup maple syrup
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 teaspoon ground ginger
pinch ground cloves

Directions

1.     Combine pumpkin, apple cider, spices, maple syrup, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 20-25 minutes or until thickened; stirring frequently.
2.     Let cool completely. Store in a sealed container in the refrigerator.

Avocado Mousse with Smoked Salmon

Sep 25, 2017

Strips of smoked salmon are nestled into a creamy, buttery avocado mousse for a refreshing and colourful appetizer.

Makes: 4 servings  •  Total Time: 10 minutes

Ingredients:

• 2 ripe avocados
• 1/2 cucumber, peeled, seeds removed, roughly chopped
• 1 scallion, sliced, reserve green leaves for garnish
• 2 tablespoons sour cream
• 1 lemon, juiced
• Salt & freshly ground pepper
• 4 slices of smoked salmon
• 1 teaspoon chopped dill
• 1 lime, cut into 4 wedges

Directions:

1. Cut the avocados in half and remove the stones.
2. In a blender or food processor, pulse the avocado, cucumber, scallion, sour cream, and lemon juice until smooth and creamy. Season with salt and pepper.
3. Cut the salmon slices into strips.
4. In four small glasses, pour avocado mousse to fill up to 1-inch from top of each glass. Place strips of salmon in each glass. Sprinkle a little dill over salmon and garnish with reserved green scallion leaves, if desired. Serve immediately with lime wedges, or keep chilled in refrigerator.