TC Reader Recipes

Dec 10, 2019 A Special Feature

A collection of favourite recipes submitted by our readers that are sure to inspire your holiday season!

Page 5 Featured Recipe by Chef & Times Colonist writer Eric Akis

PROUDLY SUPPORTED BY

Winner of the $400 Gift Card from Capital Iron!

Page 2

Great Meals start with Great Organization!

CALL FOR A FREE IN-HOME CONSULTATION

Organization Feels Great AS SEEN ON

ASK US ABOUT OUR NEW COLOUR SPECIAL

Contact Lisa Ashe Lisa.Ashe@STOR-X.com P. 236-464-2245 www.STOR-X.com

CLOSETS | GARAGE | PANTRY | OFFICE | KIDS | LAUNDRY | MUDROOM | MORE

Winner of the $400 Gift Card from Capital Iron!

Toffee Pear Cake Submitted by Michelle Perry Preparation time: 20 minutes Cooking time: 55 to 60 minutes Makes: One 9 inch cake

• 3-4 BC Bartlett pears, peeled, cored and cut into 8 wedges • 2 cups flour • 1/2 tsp salt

Combine flour, salt, spices and brown sugar.

Cut in butter with pastry blender until mixture in crumbly.

Sprinkle half of mixture into a 9 inch spring-form pan; press down firmly and evenly.

Arrange pear wedges over the top in a circular layout with smaller ends towards the centre of the pan.

• 1 tsp cinnamon • 1/4 tsp nutmeg • 2 cups brown sugar, lightly packed

Combine sour cream with baking soda and egg.

Mix well and add to remaining flour mixture.

Stir until blended.

• 1/2 cup butter

Pour over top of fruit and spread evenly.

• 1 tsp baking soda

Top with walnuts.

• 1 cup sour cream

Bake at 350°F for 55 to 60 minutes or until cake tester comes out clean.

• 1 egg • 1/2 cup chopped walnuts • Whipped cream (optional)

Jim’s Power Breakfast: Steel Cut Oats, Seeds, Nuts, and Berries

Can be served warm with or without whipping cream, and is equally delicious at room temperature.

Thanks to everyone who submitted a recipe!

Watch for their new Colour Special January 1st!

Submitted by Jim Brackenbury NOTE: I pre-mix the seed ingredients in bulk (5 cups) and store them in the fridge. I stir them in after cooking the oats, then add the walnuts and frozen mixed berries. Cover and let it sit for a few minutes, then put in bowls and sprinkle pomegranate seeds on top. I generally use organic products if available. The result is rich in protein and fibre.

The following is based on two generous servings.

I have been using this for breakfast every second day for several years. I have been a competitive tri-athlete since 1989, and have selected these ingredients from endurance sports nutritional reading over the years, but I believe this to be a unique combination of ingredients. My partner prefers her boiled egg in the morning, so I put it in with the oats to cook, and take it out before adding the other ingredients (and draining most of the water off).

You may wish to check the arithmetic on the ingredients. My “bulk” seed mixture is about 1 cup each of the flax, chia and hemp, and about 1/2 cup each of the other 4.

Today’s culinary creators don’t just dream about being organized, they demand it! Because they know that great meals start with great organization!

Preparation time: 20 minutes Makes: 2 servings • 1/2 cup steel cut oats • 1/2 cup seed mixture • 4 tsp ground flaxseed • 4 tsp chia seeds • 4 tsp hemp seeds • 2 tsp sesame seeds • 2 tsp pumpkin seeds (raw) • 2 tsp sunflower seeds (raw) • 2 tsp cinnamon • 1/2 cup mixed frozen berries • 1/4 cup walnuts (raw) • 1/8 cup pomegranate seeds

2 READER RECIPES | December 10, 2019

Who hasn't, at one point in their lives, lamented a lack of space and organization at home, especially in the kitchen?

A lifetime's worth of items have to be kept somewhere, and without the right organizational strategy, clutter can quickly take over.

The home improvement site, Home Therapy, says that when square footage is limited, tapping vertical walls is the fastest way to maximize and multiply the space available with hooks, rods, shelving, and built-ins. The sky is the limit when it comes to finding additional storage and adding a bit of personality to tight quarters. Even homes that may have adequate space can benefit from custom organization solutions.

Greater Victoria franchise owner, Lisa Ashe, always had a natural interest in homes and interiors. Combine that with her

independent, entrepreneurial streak and it’s easy to see why becoming part of STOR-X was a perfect fit for her.

Her keen eye for style, form and function means Lisa is a natural fit when it comes to working with the STOR-X system. “I’m all about making something functional,” says Lisa. “It has to work for people. Just looking good isn’t enough anymore.”

“Life is so chaotic for everyone these days,” says Lisa. “People don’t want to spend time looking for things, especially when they are cooking, they want to enjoy the experience.

Well-planned closets, pantries, garages and storage are absolutely critical when it comes to making a home, a kitchen – even a business – more functional.”

For more information, contact: lisa.ashe@stor-x.com • 236-464-2245 STOR-X.com

Baked Salsa Oysters Submitted by Shelley Johnson Preparation time: 10 minutes Cooking time: 20 minutes Makes: 4 servings Using a metal muffin pan, pour about 1/2 tsp oil in each muffin cup, oiling sides and bottom.

Place one fresh medium size oyster in each cup.

Cover each oyster with about 2 tbsp salsa (I use medium salsa, but use your preference).

Top each oyster with a slice of feta cheese (about 1/4" thick and the size of a cracker).

• 1/2 tsp oil • 12 fresh medium size oysters • 1 1/2 cups salsa • Feta cheese • 1 1/2 tbsp Parmesan Cheese This appetizer recipe is flexible for any number of people you wish to serve. The following serves 4, allowing 2 oysters per person.

Sprinkle each with 1 or 2 tsp of grated Parmesan cheese.

Bake at 350°F for 20 minutes.

Serve at table with fork and knife.

NOTE: If using a 12 cup muffin

tin, put a tsp of water in the unfilled cups.

The history of Glenwood Meats

I

n 1963, Milton handed over the reins of the family-owned business to his son, Barry. During this decade, a contemporary and more spacious shop was built, and modern equipment was purchased to improve production efficiencies.

In 1965, the slaughter side of the business was discontinued, and the livestock was shipped to Van Isle Meat Packers in View Royal. This provided more space, enabling Glenwood Meats to embark on the hotel and restaurant wholesale supply business, providing growth for the company and its employees.

In 1968, Glenwood opened its second location at the Farmer’s Market in View Royal, creating more opportunity for growth and a larger customer base.

In 1972, Glenwood Meats purchased the Van Isle Meat Packers Ltd abattoir business. Later that same year, the Duncan Farm Boy Meat Market was opened at the Farmer’s Market/ Whippletree Junction location.

In 1974, Barry retired from the day-to-day meat operations to pursue other business interests, and all locations except the Glenwood Farms location on Glenlake Road were sold.

Holiday Entertaining Starts Here!

In 1981, Barry’s eldest son Rick assumed ownership of the company, staying true to his family roots by opening Glenwood Meat Packers on the same site as the original Glenwood Farms.

Today, the Fisher family runs a modern, progressive business, with a large customer base and an excellent reputation in the community. From generation to generation, Glenwood Meats has maintained its strong traditions of superior quality, affordable prices, and exceptional customer service.

glenwoodmeats.ca Call for Special Requests 1245 Parkdale Drive | 250-478-6328 STORE HOURS: Wed - Sat 9 am - 6 pm • Sun 11 am - 5 pm December 10, 2019 | READER RECIPES

3

Roasted Chicken with Potatoes, Garlic and Boursin Cheese This is a fabulous dinner that will make you wish you could double the recipe and still fit it all in the oven.

Submitted by Lesleigh Slade • 1 large roasting chicken

Preheat oven to 350 ° F.

• 1 package of Boursin cheese (your favourite flavour)

Place unwrapped Boursin cheese in the cavity of the roasting chicken. Season the chicken with salt and pepper. Place chopped potatoes and garlic cloves in a bowl, sprinkle with olive oil, stir to coat well.

• Mini potatoes (red or white) halved or quartered (as many as will fit around the chicken in your roasting pan).

• 4 to 10 cloves of garlic, peeled • Salt and pepper • Olive oil • Your favourite gravy for serving

Place chicken and potatoes in a large open roasting pan.

Roast for about an hour and a half until the chicken is cooked and the potatoes and garlic are golden browned goodness. Stir the potatoes and garlic occasionally while cooking to prevent sticking and to ensure even browning.

When done, remove Boursin cheese from chicken and let chicken sit for a few minutes before carving. Place roasted potatoes and garlic on a platter and spoon the Boursin cheese on top.

Preparation time: Approx 20 minutes • Cooking time: About 90 minutes Makes: 4-6 servings

Category 12 Beeramisu

• 1 - 8 oz container mascarpone cheese

Submitted by Category 12

• 1 - 7 oz package crunchy ladyfingers

• 3/4 cup heavy cream • 2 tbsp coffee liqueur • 1 1/2 cups excitation Espresso Stout • 1 tbsp cocoa powder

4 READER RECIPES | December 10, 2019

Serve chicken and potatoes topped with your favourite gravy. It's like a roasted poutine.

Line a 5 x 9” loaf pan with parchment or plastic wrap. Slowly whip first three ingredients until thickened. Press a single ladyfinger against the edge, trimming it flush with the edge of the pan. Trim at least 12 more cookies to the same length, reserving the ends.

Soak the trimmed cookies quickly in the Excitation Stout, pressing them along the long

side of the pan (picket-fence style). Spoon half of mascarpone cheese into the pan, covering with another layer of beer-soaked cookies (using those ends first!).

Add the remaining half of the whipped mixture, smoothing the surface. Sprinkle with cocoa powder and refrigerate for at least 8 hours.

Pork and Veal Tourtière with Peppercorns and Herbes de Provence Savoury tourtière richly flavoured with a splash of red wine, mildly spicy green peppercorns, tangy mustard and a wonderful blend of herbs.

Featured Recipe by Chef & Times Colonist Writer Eric Akis Preparation time: 40 minutes, plus overnight chilling of the filling Cooking time: About 70 minutes Makes: 8 servings • 3/4 lb ground pork • 3/4 lb ground veal • 1/3 cup finely chopped shallot (2 small to medium shallots) • 2 medium garlic cloves, minced • 1 tsp Herbes de Provence (see note) • 2 to 3 tsp green peppercorns, drained well and coarsely chopped (see note) • 1 tsp ground cinnamon • 1/4 tsp ground clove • 2 Tbsp all-purpose flour • 1 cup chicken stock • 1/4 cup red wine • 1 cup small (about 1/4-inch) potato cubes, boiled until just tender, drained and cooled • 1 Tbsp Dijon mustard • 2 green onions, very thinly sliced • salt and freshly ground black pepper to taste • 1 (10-inch) deep-dish double crust pie shell • egg wash (1 large egg mixed with 2 Tbsp milk)

Place ground meats, shallots and garlic in a pot over medium heat. Cook, breaking up the meat with a wooden spoon, until meat is cooked through and no longer pink. At that point, drain away excess fat. (If there are still noticeable clumps of meat, use a potato masher to create a smooth meat mixture.) Add the Herbes de Provence, green peppercorns, cinnamon, clove and flour and mix well to combine.

While stirring, slowly pour in the stock and wine. Simmer the meat mixture until the liquid has almost evaporated, and then mix in potatoes, mustard and green onions.

Season the meat mixture with salt and pepper. Remove from the heat, cool to room temperature, cover, and refrigerate filling overnight.

Evenly pack the filling into bottom pie crust.

Brush the edges of the pastry with eggwash. Set the top crust on, crimping the edges to seal. Trim off excess pastry. Brush the top of tourtière with egg-wash. Cut a small hole in the centre of the tourtière to allow steam to escape. Refrigerate tourtière 20 minutes to allow the pastry to firm up.

Preheat oven 425° F. Bake tourtière in the middle of the oven for 20 minutes.

Reduce heat to 350° F and cook 25 to 30 minutes more, or until pastry is cooked and nicely browned top and bottom. Allow tourtière to set 10 to 15 minutes before slicing and serving.

FLAKY PIE DOUGH In this recipe, the generous amount of shortening and a touch of butter create an ultra-flaky crust when baked.

Preparation time: 10 minutes Cooking time: See main recipe Makes: Dough for 1 double-crust pie, or 2 single-crust pies • 3 cups all-purpose flour • 1/2 tsp salt • 1 1/4 cups cold vegetable shortening, cut into 1/2-inch cubes • 1/4 cup cold butter, cut into 1/2-inch cubes • 1 large egg beaten with 1/3 cup ice-cold water

NOTE: Green peppercorns, packed in brine, are sold in jars or cans in the pickle aisle of most supermarkets.

Herbes de Provence is available in bottled herb and spice aisle of most supermarkets.

Pork and Veal Tourtiere with Peppercorns and Herbes de Provence

– eakis@timescolonist.com

ERIC'S OPTIONS: You could make the tourtière several hours before needed and keep it refrigerated until ready to bake. This tour-tière, unbaked, also freezes well. Thaw in the refrigerator overnight before baking. If you do either of these things, add a few minutes to the baking time, as you'll be starting with a very cold product.

AS SEEN IN THE

FEATURED INGREDIENT

Combine the flour and salt in a bowl.

With a pastry cutter or two forks (or with the paddle attachment of your stand mixer), cut the shortening and butter into the flour until well blended.

Pour the egg/water mixture into the bowl; gently work it until it forms a loose, moist dough that just holds together.

Transfer dough to a lightly floured work surface. With lightly floured hands, shape the dough into a ball.

Cut the ball in half. Press each half into a 1/2-inch-thick disk. Wrap and refrigerate each disk for 20 minutes before rolling out.

If you've chilled the dough more than 20 minutes so the fat in it is very firm, let the dough warm at room temperature for a few minutes before rolling it out.

– eakis@timescolonist.com ERIC'S OPTIONS: The dough, if tightly wrapped and kept refrigerated, could be prepared up to two days in advance.

ns at Look for these in-store sig t your favourite Fairway Marke for all the ingredients!

December 10, 2019 | READER RECIPES

5

Gourmet Chicken Nacho Platter with Spiked Sour Cream Submitted by Helen Anglehart Preparation time: Approx 25 minutes Cooking time: 15 Minutes Makes: 8 servings

CHICKEN TOPPING • 1 tbsp (15 mL) olive oil • 2 boneless skinless chicken breasts, cut into 1/2-inch (1-cm) dice • 2 small cloves garlic, minced • 1 tsp (5 mL) chopped fresh rosemary, or 1/2 tsp (2 mL) dried • 1/4 tsp (1 mL) each salt and pepper • 3/4 cup (175 mL) drained canned diced tomatoes • 1/2 cup (125 mL) cooked white kidney beans • 2 tbsp (25 mL) chopped fresh Italian parsley • 1 bag (320 g) large nacho chips

CARAMELIZED ONIONS

SPIKED SOUR CREAM

• 1 tbsp (15 mL) olive oil

• 1 cup (250 mL) sour cream

• 1 large onion, thinly sliced be generous with onions

• 1/3 cup (75 mL) raspberry chipotle sauce (such as Dan-T's)

• 1 tsp (5 mL) granulated sugar

• 1 cup (250 mL) shredded lettuce or spinach

• 1 round brie cheese (200 g), chopped

• To make caramelized onions, heat oil over medium-high heat in large nonstick skillet.

Add onions, cover and cook for about 8 minutes, stirring once or until softened.

Sprinkle with sugar and reduce heat to medium heat and cook for about 15 minutes or until brown and very soft.

Set aside.

• To make chicken mixture, heat oil in shallow saucepan over medium heat.

Add chicken, garlic, rosemary, salt and pepper. Cook, stirring for 5 minutes. Add tomatoes, beans and parsley. Cook, stirring for about 5 minutes or until no liquid remains and chicken is no longer pink inside.

• Preheat oven to 375°F (190°C).

• Spread nacho chips over parchment-paperlined baking sheet in single layer. Spoon chicken mixture over chips to cover most chips. Spread caramelized onions overtop.

Sprinkle brie over onions.

Bake for about 15 minutes or until cheese is melted.

• To make flavoured sour cream, stir together sour cream and raspberry chipotle sauce until combined; set aside.

• Remove nachos from oven and sprinkle with lettuce. Serve with spiked sour cream for dipping.

Mary Gallagher’s Chocolate Chip Cookies Submitted by Lori Ann Sutherland • 1 cup butter • 3/4 cup brown sugar – firmly packed • 1/4 cup white sugar • 1 tsp vanilla • 1 1/2 cups flour (3/4 whole wheat, 3/4 white) • 1/2 tsp salt • 1 tsp baking soda • 1/3 cup boiling water • 2 cups rolled oats • 1/2 cup chopped nuts (optional) • 3/4 cup chocolate chips 6 READER RECIPES | December 10, 2019

Preparation time: Approx 8 minutes Cooking time: 10-12 minutes Makes: 4 to 5 dozen cookies Beat butter until soft, add sugars and beat until fluffy. Add vanilla, add flour and salt and mix well.

Dissolve baking soda in boiling water.

Blend into mixture. Stir in the rolled oats, nuts and chocolate chips.

Roll into balls and flatten with fork that has been dipped in cold water. Bake at 350 for 10-12 minutes. Yields 4 to 5 dozen cookies.

Mrs. Gallagher had eight children and they all lived in Sidney. Each Christmas, she would make these cookies and invite all of the children in the neighbourhood in for cookies. This became a Christmas tradition in Sidney.

Butter Pecan Delights Submitted by Brenda Plakholm Preparation time: Approx 10 minutes • Cooking time: 20 Minutes Makes: 3 1/2 to 4 dozen cookies • 1 cup sugar • 2 cups flour • 1 tsp baking powder

Combine ingredients in order given and mix thoroughly. Can be done by hand or in a food processor.

• 1/2 cup Skor Bar toffee chips

Shape teaspoonfuls of dough into balls and place two inches apart on lightly greased cookie sheet.

• 1 cup butter

Bake in oven at 325° F for 15 - 17 minutes.

• 2 - 3 egg yolks

Makes 3 1/2 to 4 dozen.

• 1 cup finely chopped pecans

Momma Luke's Carrot Christmas Pudding Countless persons have ingested this pudding, prepared by the hands of Momma Luke since the 1960s without a dissenting comment.

Submitted by Don Luke Preparation time: Approx 1 hour • Cooking time: 4 hours • Makes: 4 servings Mix fruit and almonds together.

Measure and sifted flour, spices, salt and soda. Sift three times, to add air.

Add fruit and nuts, coat well.

Add breadcrumbs and chopped, ground suet and brown sugar.

Combine well.

• 1 cup seedless raisins, Sultana or Thompson • 1 1/2 cups currants • 1 cup seeded raisins, Muscat (hard to find these days; use the biggest, darkest ones you can find) • 1/3 cup mixed candied peels

• 3/4 tsp soda

Mix in prepared carrots, potato and apples.

• 1 1/2 cup coarse white breadcrumbs

Beat egg until light and fluffy. Add to mixture and mix thoroughly.

• 1 cup finely chopped suet

Turn into well greased pudding mould 2/3 full. Makes 2 four cup moulds or 1 large 8 cup mould.

• 1 1/2 cups brown sugar, lightly packed

• 1/4 cup slivered almonds (I use more)

• 1 cup finely shredded carrots (approx 1 large)

• 3/4 cup pastry flour, (or regular flour minus one tbsp)

• 1 cup finely shredded potato (2 medium)

• 1 1/4 tsp salt

• 1/4 tsp ground cloves

• 1 cup finely shredded apples, (1 large- to prevent them turning brown, shred potatoes and apples just before adding to other ingredients)

• 1/4 tsp ginger

• 1 egg

• 1 1/2 tsp cinnamon • 1/4 tsp nutmeg

Cover with cooking parchment which has been wrung out with water, or cover with foil, If not using pudding moulds with covers. Steam closely covered for 3 to 4 hours.

Uncover and cool thoroughly. Store in a cool dry place for up to 2 months or freeze. I have used puddings that have been frozen for up to 3 years.

Add a tbsp of brandy each year to preserve and moisten.

To serve, re-steam until hot for 1 to 1 1/2 hours. Put the pudding on while the turkey is being eaten, usually. 3/4 to 1 hour is enough to heat it up. Invert pudding onto serving plate and serve with hard sauce, recipe following, or the sauce of your choice.

HARD SAUCE Mix well, (whip) together one-part butter to two-parts icing (confectionary's) sugar. For each cup (half pound) of butter, add 2 tbsp of your favourite flavouring, Vanilla, brandy, etc.

Refrigerate sauce until hard. Let participants add their own sauce to pudding.

For a real "Grand Spectacle", after inverting pudding onto serving plate, make a small indentation with a serving spoon in the top of the pudding. Warm 1 to 1 1/2 oz of brandy, (10 to 15 seconds in the microwave or 2 to 3 minutes in almost boiling hot water).

Lower lights in dining room, pour warm brandy into indentation made in pudding, letting it spill onto sides. Ignite with a match and carry. Flaming into dining room amid the ooh's and ah's. Pudding should remain flaming for 60 to 90 seconds before it burns itself out. – ENJOY!

• 1/4 tsp allspice December 10, 2019 | READER RECIPES

7

Come see the experts, let’s design your dream kitchen

48” PROFESSIONAL SERIES CLASSIC 48-PROG

36” FRENCH DOOR, BOTTOM MOUNT, PROFESSIONAL HANDLES ON STAINLESS.

30” ALL GAS RANGE GR304

BI-36UFD/S/PH

30” DUAL FUEL RANGE DF304

48” DUAL FUEL RANGE, WITH GRIDDLE AND GRILL RANGE

DISHWASHER DW2450

DF484CG

lansdowneappliance.com

2517 Douglas Street

30 Years IN BUSINESS

250.383.1275