Homemade Apple Jelly

Oct 26, 2015

Spread on toast or biscuits, or served with pork dishes, homemade apple jelly is a sweet fall treat! Making apple jelly is easy too, and it doesn’t require the addition of pectin for the jelly to set because apples are already naturally high in pectin. However, for the best “set”, use a mix of sweet and tart, slightly under ripe apples – tart apples have the most pectin but you’ll want the sweet flavour from varieties like Rome Beauty and Fuji.

Make a few batches so you can share with family and friends, or for tucking into holiday gift baskets.

Ingredients

• 3-4 pounds apples
• 4-5 cups of water
• sugar – use this ratio:  ¾ cup sugar to 1 cup of strained apple juice
• juice of one lemon
• Cinnamon stick

Directions

1. Wash and rinse the apples and the lemon. Cut apples into quarters and the lemon in half.
2. Add the quartered apples, lemon halves and cinnamon stick to a large pot and add enough water to cover about an inch above top of fruit (apples should be floating).  Bring to a boil. Reduce heat and simmer until fruit is soft and pulpy, about 45-60 minutes.
3. Remove from heat and let cool. Strain apple mixture in a sieve lined with cheesecloth. Refrigerate overnight. NOTE: Do not press apple mixture through sieve as this will result in cloudy jelly.
4. Add the juice to a large heavy bottomed pan and add the sugar. Slowly bring to the boil, stirring to dissolve the sugar. When the juice and sugar has come to the boil remove from the heat and skim off foam. Return to the heat and using a jelly or candy thermometer, boil until mixture reaches 8 degrees above the boiling point of water: 218°F (about 15 minutes at rolling boil). Alternatively, you can use the spoon test. Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.
5. Skim off foam and pour into warm sterilised jars, leaving 1-inch space from top of jar. Add jars to a waterbath to seal lids (about 10 minutes). Remove, and allow to cool completely before handling or checking seal.
6. Label the jars with the name and date. Store apple jelly in a cool, dark, dry environment.

NOTE: You can add more spices if desired – nutmeg, ginger, cloves, pumpkin pie spice, etc. in step 4. Our favourite addition? Chili peppers! Simply add 2½ tablespoons of chopped red chili pepper (seeds and all!) to step 1 but omit the cinnamon stick and lemon.

Roasted Pumpkin with Balsamic & Rosemary

Oct 26, 2015

It’s pumpkin season! Pumpkin slices roasted with sweet balsamic vinegar and savoury rosemary – a delicious, and easy side dish using Autumn’s favourite veggie. Makes about 4-6 servings.

Ingredients
– 2 lbs. Pumpkin, sliced
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 3 garlic cloves, chopped
– 2 large sprigs rosemary, finely chopped (about 1 teaspoon) plus use for garnish
– Coarse sea salt, to taste
– Freshly ground black pepper

Directions
1. Preheat oven to 400°F.
2. Spread pumpkin slices in an even layer on a large baking sheet.
3. Whisk together olive oil, balsamic vinegar, garlic cloves and rosemary. Drizzle over pumpkin. Toss together well to coat evenly.
4. Roast pumpkin, turning after 20 minutes, until tender and golden, about 40-45 minutes.
5. Sprinkle on coarse sea salt and freshly ground black pepper, add small sprigs of rosemary and serve.

Sauteed Bananas with Toffee Sauce

Oct 13, 2015

Impress your guests with this elegant dessert. It’s quick and easy to make.

PREP TIME: 2 mins  COOK TIME: 15 mins

Ingredients

• 4 Bananas, cut in half, then sliced lengthwise
• 1 tablespoon Butter

For the Sauce

• 1 cup Dark Brown Sugar
• 4 Tablespoons Butter
• 1/2 cup Half & Half Cream
• 1 Tablespoon Vanilla Extract
• 1/4 teaspoon Ground Cinnamon
• Pinch of Salt

Directions

1. Heat 1 tablespoon butter in a skillet over medium heat. Once butter has melted add sliced bananas and gently brown until golden, about 3 to 5 minutes. Remove bananas from skillet.
2. Add all sauce ingredients to the skillet and whisk together over medium high heat. Continue to cook, whisking constantly for about 5 to 7 minutes, until sauce thickens. Return bananas to the skillet with the toffee sauce and gently toss to coat for about 1
   minute. Remove from heat.
3. Serve glazed bananas (4 banana slices) with a scoop of vanilla ice cream, or better yet, Alex & Pete’s Black Rum & Raisin Artisan Bermuda Ice Cream. Spoon additional sauce over bananas. Top ice cream with a caramel cage (optional) for an elegant presentation. Caramel cages are super easy to make – learn how in this video from Dulce Delight.

Grilled Marinated Tuna with Sautéed Vegetables

Sep 28, 2015

Local Yellowfin Tuna has a mild flavor and a firm texture that makes it ideal for grilling. Prepared in a simple marinade and paired with sautéed fresh vegetables, you can feel good about serving up a healthy, nutritious meal. Serves: 2

Grilled Marinated Tuna

Ingredients
2 (6-ounce) tuna fillets, thickly cut
2 teaspoons soy sauce
2 tablespoons olive oil
2 tablespoons sesame oil
1 clove of garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon Kosher salt
1 teaspoon ground pepper

Directions
1. In a small bowl whisk together soy sauce, olive oil, sesame oil, minced garlic, grated ginger, salt and pepper.

2. Place tuna fillets in sealable plastic bag and add marinade. Turn bag over and over, to coat fillet. Refrigerate for 1 to hours, turning bag every 20 minutes.

3. Grill tuna fillet for 3-4 minutes on each side, or until desired doneness (don’t overcook as fish will dry out). Remove from grill and cover with aluminum foil to rest.

Sautéed Vegetables
Makes: 6 servings

Ingredients
1 Tablespoon extra-virgin olive oil
2 to 3 cloves garlic, minced
6 small shallots, peeled
1 cup broccoli florets
1 cup sliced carrots
3/4 cup shiitake mushrooms, sliced
1 medium zucchini or summer squash, cut into 2-inch strips
1/4 cup fresh cilantro or parsley, minced
2 small sprigs of fresh rosemary
Salt and freshly ground black pepper, to taste

Directions
1. Heat the oil in a large skillet. Add the garlic, shallots, shiitake mushrooms and small rosemary sprig and sauté for 1-2 minutes, until golden.

2. Add broccoli florets, carrots, and 1/4 cup water. Cover and cook over medium-high heat; stirring occasionally, until broccoli turns a deep, bright green.

3. Add the squash to the skillet and continue to sauté over medium heat, stirring occasionally until vegetables are crisp tender.

4. Remove from heat and stir in cilantro or parsley. Season with salt and pepper.

TO SERVE: Spoon a portion of the vegetables onto a plate and top with marinated tuna fillet. Place one rosemary sprig on each tuna fillet. Add a wedge of lemon on the side of the plate for garnish.