Baked Apples

Oct 3, 2017

You can find a variety of apples in our produce section any time during the year, but Autumn is the time to take advantage of the season’s pick of baking apples.

Whether you prefer sweet or tart apples, choose a variety that holds its shape when baking. Good varieties include; Rome Beauty, Honeycrisp, Jonathan and Jonagold, and Granny Smith – the tried and true baking apple!

Baked apples are really quick and easy to make, and you can use a variety of stuffings – granola and cranberries; raisins and nuts; oats and brown sugar; Brie, honey, and pistachios – or top them with pastry!

Classic Baked Apples

Filled with fruit and nuts, brown sugar, and spices, baked apples are a welcome treat on cool Autumn days.

Ingredients

•     6 large baking apples
•     1/4 cup light brown sugar
•     1 teaspoon ground cinnamon
•     1/4 cup chopped pecans or walnuts
•     1/4 cup golden or black seedless raisins
•     1 tablespoon butter
•     3/4 cup boiling water

Directions

1. Preheat your oven to 375°F.
2. Wash and dry apples. Using a sharp knife cut the top off each apple about 1/2-inch down from stem; set tops/lids aside. Using a knife or an apple corer, cut out the cores and flesh, leaving sides and bottom 1/2 inch of the apples intact. Peel and core the remaining two apples. Chop remainder of the apples into bite-size chunks.
3. In a small bowl, stir together brown sugar, cinnamon, chopped apples, pecans, and raisins. Spoon mixture into the four cored apples. Dot each apple with butter.
4. Place the apples in a baking dish. Place reserved apple top/lid on each apple or alongside apples in baking dish. Pour the boiling water into bottom of dish to surround apples in a water bath. Bake at 375°F for 30 to 45 minutes, or until the apples are cooked through and tender.
5. Serve with vanilla ice cream, if desired.

Pumpkin Doughnuts

Oct 3, 2017

These pumpkin doughnuts are baked, not fried, resulting in a cake-like texture that is moist and delicious. They’re full of spices reminiscent of pumpkin pie and glazed and decorated in colours that are frightfully fun for Halloween celebrations.

Prep time: 10 mins  •  Cook Time: 15 mins  •  Total time: 25 mins  •  Makes: 12 doughnuts

Extras you’ll need for this recipe: A doughnut pan, and Halloween themed nonpareils and sprinkles.

Ingredients

•     ½ cup vegetable oil
•     3 large eggs
•     1½ cups granulated white sugar
•     1½ cups canned pumpkin
•     1 teaspoon ground cinnamon
•     ¼ teaspoon ground ginger
•     ¼ teaspoon ground nutmeg
•     1½ teaspoons salt
•     1½ teaspoons baking powder
•     1¾ cups + 2 tablespoons all-purpose unbleached flour

Instructions

1.     Preheat oven to 350°F.
2.     Lightly grease a doughnut pan with a cooking spray. Set aside.
3.     In a small mixing bowl whisk together the cinnamon, nutmeg, ginger, salt, baking powder and flour.
4.     In a medium mixing bowl, combine the oil, eggs, sugar and pumpkin. Mix together until well blended.
5.     Add the flour and mix on low until smooth, do not overbeat.
6.     Fill each doughnut pan cavity to three-quarters full.
7.     Bake for 15-18 minutes. Doughnuts are cooked when a toothpick inserted in center of the doughnut come out clean.
8.     Remove from the oven; allow to cool for 5 minutes, then remove doughnuts from pan and finish cooling on a wire rack. Cool completely before glazing.

For Glaze:

• 2 cups icing sugar
• 4 tablespoons milk
• A drop of vanilla bean paste
• Food colouring (red, blue, yellow)

1. In a small bowl, mix icing sugar and milk intil sugar is dissolved.
2. Separate glaze into two bowls.
3. For purple glaze add red and blue food colouring until you reach desired shade.
4. For orange glaze add yellow and red food colouring until you reach desired shade.
5. Add edible decorations as desired.

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.

Cauliflower Crust Pizza

Sep 18, 2017

Cauliflower Crust Pizza topped with a rich tomato sauce, chopped garlic, artichoke, red onions, and hearty chunks of mozzarella cheese.

A gluten-free and delicious alternative to grain crust pizza, Cauliflower Crust Pizza is easy to make and can be topped with your favourite sauce, cheese and veggies like a traditional pizza.

Prep time: 20 minutes  •  Cook time: 30 minutes  •  Makes: 2 servings

Ingredients

It is important to remove as much moisture as possible from the cooked and cooled cauliflower. Use a clean dish towels to wring and squeeze out the excess moisture.

1 medium head cauliflower, cut into florets
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 large egg
1 cup freshly grated mozzarella
1 cup fresh mozzarella, sliced
Vegetables, diced, sliced, or chopped

Directions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Pulse the cauliflower florets in a food processor to a fine, grainy powder. Place processed cauliflower in a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Drain in a colander and then pour cauliflower onto a clean, kitchen towel and allow to cool.
3. When the cauliflower has cooled enough to handle, wrap the cauliflower in the towel and
   

   Perfectly baked crust waiting for the addition of your favourite toppings

   wring and squeeze out as much moisture as possible. If necessary, transfer the cauliflower to another dry towel to maximize the moisture removal.

4. In a large bowl, add the cauliflower, Parmesan cheese, Italian seasoning, salt, egg and 1 cup of the mozzarella cheese; stir until well combined. Transfer mixture to parchment-lined baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
5. Remove the crust from the oven and top with your favourite pizza sauce, 1 cup fresh mozzarella cheese slices, and veggies. Return to oven and bake until the cheese is melted and bubbly; about 10 minutes. Sprinkle on a little more Italian seasonong, if desired, and serve.