Jul 19, 2016
Seasoned slices of pan-seared beef tenderloin nestled in watermelon ‘boats’. A healthy and flavourful entree for summer entertaining. Can you say très chic?
Serves: 4
INGREDIENTS
1 tablespoon vegetable or canola oil
4 beef tenderloin steaks, cut 1 1/2 inches thick
1 tablespoon rosemary
2 tablespoons whole peppercorn blend, slightly crushed
1 teaspoon salt
1 very small watermelon, quartered
1 large green Bell pepper, thinly sliced
4 ounces feta, cubed
1 cup fresh raspberries
1 lime, juice and zest
1/2 lb. Prosciutto or Parma Ham, optional
Fresh blueberries, optional
MARINADE
1 cup dry red wine
1 tablespoon Dijon mustard
2 tablespoons soy sauce
1 tablespoon minced garlic
1 cup olive oil
DIRECTIONS
1. In a small bowl, whisk together red wine, soy sauce, Dijon mustard, garlic, and oil. Place steaks in a sealable plastic bag. Cover with marinade and refrigerate for 45 minutes.
2. Preheat oven to 350ºF.
3. Heat oil in heavy skillet over medium-high heat. Place the peppercorns in a Ziploc bag, and with a meat tenderizer or a large, heavy can, smash the peppercorns to break them up a bit. Combine rosemary, peppercorn blend and salt in a small bowl.
4. Remove steaks from marinade and season with peppercorn mixture, lightly pressing mixture to steak. When oil is very hot (almost smoking), sear steaks 1 to 2 minutes on each side. Place in oven to continue to cook; about 5 – 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest at least 5 minutes before slicing.
5. While the steak is resting, remove carve out watermelon flesh from the quarters and cut into bite size cubes. Combine cubed watermelon, green pepper, feta, and raspberries in a large mixing bowl, season with salt and pepper, and toss to combine. Add the lime juice and zest, and toss to coat evenly.
6. When the steak has rested, cut it into thin slices, against the grain.
7. To serve, arrange each watermelon quarter on a plate. Divide the salad mixture among each watermelon ‘boat’, and top each with equal amounts of sliced steak. Arrange a few slices of Prosciutto on each plate and top with fresh blueberries. Enjoy!
Jul 19, 2016
Ice cold, fruity wine pops – they’re the perfect refreshment on a hot summer day. Serve as a sophisticated dessert, enjoy on a quiet night on the patio, or at happy hour!
INGREDIENTS
– 1 bottle of fruity red wine
– 1/2 cup fresh orange juice
– 2 tablespoons of lime juice
– 1 shot of Brandy
– 2 tablespoons of sugar
– Your choice of sliced & chopped fruit – orange, lemon, lime, melon, apple, peach, nectarine, pineapple, grape, berries, kiwi and mango – juicier fruit works best
– mint leaves, optional
DIRECTIONS
Combine wine, orange juice, lime juice, brandy and sugar; stir until sugar is dissolved. Add sliced and chopped fruit; stir the mixture and refrigerate for at least an hour.
Using a slotted spoon, remove the fruit and add to popsicle molds. Pour sangria mixture over fruit. Tap molds gently on the countertop to remove any air bubbles. Freeze for an hour, insert popsicle sticks, and then freeze until completely firm (at least 8 hours). Run popsicle molds under warm water to dislodge pops before serving.
TIP: If you are planning to make the Sangria solely for drinking, you can add 1 cup of lemon-lime or ginger ale soda to the mixture just before serving. Serve over ice. Garnish with mint leaves, if desired.
Jun 13, 2016
Who could resist these moist, chewy brownies topped with an airy chocolate mousse? They’re deliciously decadent and sure to hit your chocolate craving sweet spot!
Makes: 12 servings.
NOTE: If you’re not up to making the brownies from scratch you can always use a fudge brownie packaged mix. Prepare and bake according to package directions then follow mousse directions.
Prep Time: 30 min • Cook Time: 30 min • Total Time: 1 hr plus 1-hour cooling
INGREDIENTS
For the brownies
3/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
3/4 cup butter
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
2 eggs, room temperature
For the mousse
3/4 cup miniature white marshmallows
3/4 cup chopped semi-sweet chocolate
1/4 cup milk
1 cup heavy whipping cream
DIRECTIONS
1. Preheat oven to 350°F. Grease a 9×9-inch square baking pan.
2. In a small saucepan, melt butter over medium heat for 2-3 minutes until the color just changes to a light golden colour. Remove from heat.
3. In a large bowl, combine flour, cocoa, sugar, and salt. Add melted butter, eggs, and vanilla. Mix just until combined.
4. Pour and spread brownie batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely.
To make the mousse: Heat marshmallows, chocolate, and milk in a medium saucepan over medium-low heat, stirring often until completely smooth. Cool completely.
With an electric mixer, beat whipping cream until stiff peaks form. Gently fold whipped cream into cooled chocolate mixture.
Spread mousse evenly over cooled brownies. Top with chocolate chips or shavings and raspberries, if desired. Chill brownies in refrigerator for 1 hour before serving, or overnight. Store leftover brownies, covered, in the refrigerator.
Jun 13, 2016
Pair your favourite sausage with an array of fresh, flavourful veggies for a quick and easy meal.
Prep. Time: 15 min • Cook Time: 1 hour • Makes: 4 servings
Arrange vegetables and sausages in an even layer in baking dish.
INGREDIENTS
1 1/2 lbs. sausage (your choice)
5 medium yellow potatoes, quartered
1 large yellow Bell pepper, seeded and cut into chunks
1/2 lb. green beans
1-pint cherry tomatoes
1 large head of garlic, halved
1 red jalapeno pepper, sliced
2 bay leaves
2 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon dried oregano
Salt and pepper
Chili flakes, to taste, optional
Green onions, top green leaves only, for garnish, optional
DIRECTIONS
1. Preheat oven to 390F.
2. Place potatoes, green beans, onion, cherry tomatoes, garlic heads, jalapeno, bay leaves, olive oil, thyme, oregano, salt and pepper in a large bowl. Toss well to coat.
3. Add sausages and toss briefly.
4. In a large shallow pan, add the sausages and vegetables. Spread it out in the pan in an even layer.
5. Bake for 20 minutes. Remove and turn the sausages, then bake for a further 20 – 25 minutes until the sausages are a deep brown.
6. Place in serving dish and garnish with chopped green onion leaves, if desired.
May 31, 2016
It’s that glorious time of year again, when we joyfully take our gourmet ambitions outdoors, picnicking and dining in nature’s realm! Yes, of course, we’re talking barbecue.
As part of the immensely popular organic foods revolution, we’re featuring Woodstock Foods, produced with healthful content and sustainability in mind.
This month, you’ll find a selection from Woodstock’s range of premium organic condiments: Sweet Relish just right for your grilled burgers and hot dogs; and indispensable for homemade tartar sauce.
Homemade Tartar Sauce
Wonderfully versatile, tartar sauce is great on fish, other seafood, french fries, or chicken burgers.
Prep. Time: 10 minutes
Makes: 2½ cups
INGREDIENTS
2 ounces sweet relish
1-ounce onion, finely chopped
1-ounce capers, minced
2 cups mayonnaise
1 tablespoon parsley, finely chopped
DIRECTIONS
1. Place sweet relish and capers on a paper towel and blot to remove excess moisture.
2. Add all ingredients in a small bowl and whisk until smooth.
3. Cover bowl and refrigerate one hour before serving.
May 31, 2016
Welch’s, the producers of the world’s best-known grape juice, are based in Concord Massachusetts and have been a growing concern since 1869. We’re featuring Welch’s Concord Grape Juice and Niagara White Grape Juice for their impressive health benefits and unmistakable, bold flavour.
What makes these grapes so special, is the nutritional punch they pack. The wealth of plant nutrients and antioxidants in these juices helps maintain health, and there is no added sugar, colour or flavour. That’s why Welch’s Grape Juice tastes so good!
Great for dipping chips or an accompaniment for chicken or fish.
Serves: 4 Prep Time: 15 min Total Time: 15 min
INGREDIENTS
1 medium navel orange, peeled and cut into ½-inch pieces
8 oz. seedless red grapes, stemmed and cut into quarters
½ cup chopped red pepper
¼ cup chopped cilantro
¼ cup chopped green onions
1 tbsp minced jalapenos (optional)
½ cup Welch’s 100% Grape Juice
About 1 tbsp fresh lime juice
One 8 oz. bag baked tortilla chips
DIRECTIONS
1. In a medium bowl, mix the orange, grapes, red pepper, cilantro, green onions and jalapenos if using. Stir in the grape juice and lime juice. Taste and adjust the seasoning with more lime juice if needed.
2. Serve immediately with tortilla chips.
For more great recipes visit http://www.welchs.com/recipes
