Just got a big warm’n’fuzzy this weekend by attending Trillium. It was a wonderful time! I couldnt find anything to complain about if I tried, well ok, it was cold, just a little bit.

I had some successes with the boiling-bag method I used this weekend. Having bacon and scrambled eggs simply by boiling water for dishes ROCKS! And it tasted like it had just jumped out of the frying pan even though it was pre-cooked.

The Rumbledethumps came out perfectly, so I can assume that all potatoes cooked, mashed, frozen and reheated by boiling would come out the same.

The dishes I used this weekend were mostly not period, but good nonetheless.


2 lbs Ground Beef or Venison
White Wine, to cover
2 tbsps Grains of Paradise/per cup of wine
Sage to Taste
Cornstarch (Not a period item)

Preheat oven to 350º making sure rack is in middle of oven. In dutch oven add venison, wine, g.o.p’s and sage. Bring this to a boil and then simmer until meat is cooked and liquid is absorbed.

Place pie in shells and top. Bake approx. 1 hour.

Originated in Ireland (Scottish Lowlands style)
2-4 servings

1½ lbs potatoes, peeled & cut into small even size pieces
6-8 large Savoy cabbage leaves, washed, trimmed & cut into ¼” strips
4 tablespoons fresh chives, chopped
2 ounces butter
2-4 tablespoons milk
Salt & Pepper
4 ounces Scottish Cheddar Cheese, grated

Preheat oven to 225C/450F – ONLY if you wish to bake this. Otherwise, this dish can be grilled.

Lightly grease a heat resistant serving or baking dish. Boil the potatoes for about 20 minutes or until soft. At the same time, boil the Savoy cabbage for 5 minutes maximum – take off the heat, drain & allow to cool in a colander.

Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer – mix & mash the potatoes thoroughly until smooth & with no lumps. Add the cabbage & chives to the mashed potatoes – gently mix together.

Pile the Rumbledethumps mixture into your serving or baking dish – scatter the grated cheddar cheese over the top and EITHER…bake for 15 – 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling. Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.

This also makes a wonderful vegetarian meal or a light luncheon dish – serve with crusty bread and extra vegetables if you wish. This serves 4 people as an accompaniment and 2 people as a light luncheon dish.

Picnic Pasta Salad
Recipe #62784
6 servings 10 min 10 min prep

4 cups cooked pasta, drained and rinsed in cold water (I like the multi-color variety for visual effect)
1 cup chopped green onions
2 cups diced tomatoes
1 (4 ounce) can chopped green chilies, drained
1 cup sweet corn (I barbequed a couple of ears)
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
⅔ cup picante sauce or salsa
Mayonnaise & Milk
½ cup sliced black olives (optional)

In salad bowl, combine pasta, onions, tomato, chilies, corn, cilantro, lime juice, salsa, and olives. Stir to blend. Add enough mayo & milk to coat ingredients. Refrigerate a couple of hours before serving.

Maple Raisin Pound Cake
LCBO Holiday 2006

Pound cakes got their name because they originally were made with a pound of flour, a pound of eggs, a pound of sugar and a pound of butter. This cake, with its Quebec twist of raisins and maple syrup, is served with a maple sauce but it can be omitted.
1 cup butter, at room temperature
2 cups granulated sugar
6 eggs
3 cups all-purpose flour
½ tsp salt
¼ tsp baking soda
1 cup yogurt
1½ tsp vanilla
1 cup raisins
2 tsp grated lime rind
2 tbsp maple syrup

1 cup whipping cream
1 cup maple syrup

Preheat the oven to 325ºF (160ºC). Butter and flour a 10-inch (25-cm) bundt pan or tube pan, or a 10-inch (25-cm) springform pan.

Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.

In a separate bowl, combine flour, salt and baking soda.

Add flour alternately with yogurt, starting and beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not over beat. Spoon the batter into the prepared cake pan and smooth out the surface.

Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown. Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.

Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.

Scotch Eggs

6 hard-cooked eggs, well chilled
1 pound breakfast sausage
½ cup flour
2 eggs, beaten
¾ cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350°.

Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper towelling. Serve warm.

Blueberry Tarts

Pastry for 2 pie crusts or 2 doz tarts

1 cup Sugar
½ tsp Cinnamon
½ tsp Ginger
½ cup Grape Juice
4 tbsp Cornstarch
8 cups Blueberries

Preheat oven to 350º. Roll out the pastry and line a 9" pie plate. Bake the crust blind (or empty). To ensure that the pastry keeps its shape, prick it all over with a fork. Bake it until the pastry is golden (about 20 minutes), then remove from the oven.

While the pastry is baking, prepare the filling. Put the blueberries in a sauce pan with the sugar, cinnamon, ginger, and half the grape juice. Simmer for about 10 minutes. Bring to a boil. Mix the cornstarch with the remaining juice until it is fully dissolved. Pour the cornstarch mixture into the blueberries and stir well until thickened. Remove from the heat. Fill tart shell. Chill.

Apple Butter

5 quarts finely chpd Apples (20 cups approx)
4 c. Sugar
¼ tsp. Salt
¼ tsp. Cloves
⅛ tsp Nutmeg
⅛ tsp Allspice
4 tsp. Cinnamon

Fill a 5 quart crock pot heaping full with finely chopped apples. (Tart apples are best.) Drizzle 4 cups sugar (or less, depending upon sweetness of apples), 4 teaspoons cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon salt, over the apples. Cover. (Lid may not fit tightly at start, but apples will shrink as cooked.) Begin cooking on high, then lower heat and cook all day until thick and dark color. Stir occasionally. Place in small peanut butter jars, cool and freeze

Smoked Paprika Shrimp with Lime Dip – YUM!
LCBO Holiday 2006

Plain shrimp cocktail is okay but smoked paprika shrimp cocktail is great! Served warm, this shrimp is addictive dipped into a lime-spiked dip and easy to pop into your mouth. Be sure to have a small plate handy for those shrimp tails. Otherwise, they are bound to find a home in your houseplants. Look for smoked paprika in small tins, available in specialty food stores. It is available in sweet or hot styles.

Lime Dip
¼ cup (50 mL) sour cream
2 tbsp (25 mL) mayonnaise
1 tsp (5 mL) grated lime rind
1 tbsp (15 mL) lime juice
Chopped fresh coriander or Italian parsley

2 tbsp (25 mL) vegetable oil
1 large shallot, minced
1 tbsp (15 mL) smoked paprika
⅔ cup (150 mL) dry white wine
1 lb (500 g) jumbo raw shrimp, peeled and deveined
2 tbsp (25 mL) chopped fresh coriander

Chopped fresh coriander or Italian parsley

1. To make lime dip, whisk together sour cream, mayonnaise, lime rind and juice in bowl. Set aside.

2. In large nonstick skillet, heat oil over medium-high heat and sauté shallots and paprika for 2 minutes or until turning golden. Add wine and bring to boil. Boil for about 2 minutes or until reduced by half. Add shrimp and coriander and cook, stirring constantly for about 4 minutes or until shrimp is pink and firm.

3. Serve shrimp with dip. Sprinkle with coriander if desired. Serves 8

Chicken Curry
LCBO Winter 2004

An excellent, fragrant curry to eat on its own or paired with Indian bread or rice. If you are cooking it to combine with the rice casserole, cook about 5 minutes or until chicken is still slightly pink in centre. The chicken continues to cook when layered with the rice and baked. If you are making the curry and not combining it with the rice, cook the chicken for 10 minutes or until juices are clear. Use a curry paste to suit your taste, mild, medium or hot. We used medium for this recipe.
2 tbsp (25 mL) vegetable oil
1 large onion, finely chopped
1 tbsp (15 mL) ginger, finely chopped
1 tbsp (15 mL) garlic, finely chopped
2 tbsp (25 mL) medium curry paste
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground coriander seed
1 tsp (5 mL) ground cumin
1 kg boneless, skinless chicken breasts cut in 2” pieces
Salt and freshly ground pepper
1 cup (250 mL) coconut milk
2 cups (500 mL) drained chopped canned tomatoes
1 tbsp (15 mL) lemon juice
2 cups (500 mL) baby spinach
1 cup (250 mL) golden raisins

2 tbsp (25 mL) chopped coriander

Heat the oil over medium-low heat in a wok or skillet. Sauté the onions slowly until softened and browned on the edges, about 10 minutes. Add the ginger and garlic. Sauté for 5 minutes longer.

Stir in the curry paste, cinnamon, coriander and cumin, and cook until fragrant, about 1 minute. Add the chicken and sauté for about 4 minutes or until coated with the spices and slightly brown. Season to taste and remove chicken to a bowl.

Add the coconut milk and tomatoes to the wok, scraping up any bits at the bottom of the pan. Bring to the boil. Reduce heat and simmer 5 minutes or until thickened.

Return chicken and simmer, uncovered for 2 to 3 minutes or until the chicken is almost cooked through. Remove from heat and stir in lemon juice, spinach and raisins. Taste for seasoning, adding salt or lemon juice as needed. Garnish with coriander. Serves 8

Baked Ham with Sour Cherry Compote
LCBO Spring 2004

Historically, to celebrate spring and the end of Lent, a roast suckling pig was often served. Today, a roast ham is a more common centerpiece for the festive table. The compote offers a sweet and tangy accompaniment to the smoky flavour of ham. If you prefer to use dried cherries in place of those in a jar, use a 6 oz (175 g) package of dried cherries and 2 ½ cups (625 mL) of cherry nectar or water, adding the dried cherries at the same time as the liquid.

One 10 to 12 lb (4.5 to 5.5 kg) bone-in smoked ham
2 lbs (1 kg) carrots, cut into chunks
8 oz (250 g) pearl onions, peeled
2 tbsp (25 mL) butter, melted
Salt and freshly ground pepper

One 28 oz (796 mL) jar sour cherries
2 tbsp (25 mL) butter
1 small onion, finely chopped
1 clove garlic, minced
½ cup (125 mL) packed brown sugar
½ tsp (2 mL) dry mustard
One 3-inch (8-cm) cinnamon stick
6 whole cloves
1 tbsp (15 mL) cornstarch
2 tbsp (25 mL) lemon juice

Preheat oven to 325ºF (160ºC).

Place ham in roasting pan, skin-side up. Toss carrots and onions with butter and season with salt and pepper. Sprinkle into pan around ham. Roast uncovered for 2 ½ hours.

While the ham is roasting, prepare the compote. Drain cherries, reserving juice; set both aside. Melt butter over medium heat in a saucepan. Add onion and garlic, stirring, until soft. Add reserved cherry juice, sugar, dry mustard, cinnamon stick and cloves and bring to boil, stirring until sugar is dissolved. Boil gently until reduced by about half, about 10 minutes. Whisk cornstarch with lemon juice and gradually stir into sauce. Reduce heat to medium-low and cook stirring until thick and glossy, 1 to 2 minutes. Stir in cherries. Remove from heat and cover to keep warm.

Spoon off ¼ cup (50 mL) of the compote sauce, avoiding the cherries. Remove ham from oven and score skin in a criss-cross pattern. Brush all over with ¼ cup (50mL) of just-scooped off sauce. Roast for about 30 minutes longer or until meat thermometer reads 140ºF (60ºC). Spoon vegetables into a warmed serving dish and keep warm. Let ham stand for 15 minutes before carving.
While ham is standing, return compote sauce to medium heat and heat to steaming. Discard cinnamon stick and cloves. Season with salt and pepper. Serve slices of ham with compote.

Makes 8 to 10 servings (with leftovers)

Caramelized Leek and Mushroom Soup
LCBO Holiday 2006 – Serves 6

A light soup rich in flavour and topped with crunchy, cheesy croutons is a lovely start to a festive meal. If you would like a deeper mushroom flavour, use cremini or other exotic mushrooms. The flavours benefit from being made ahead, so make the soup a day or two ahead and reheat before serving, which also makes for easy entertaining. Be sure to make the croutons just before you serve the soup, for the crispiest texture. The aroma as they toast in the oven will tantalize everyone’s taste buds. A hard cheese that can be very finely grated is best for the croutons. Try Parmesan, Romano, Manchego, Asiago or very well aged Gouda or cheddar (at least 5 years old). Use the finest grater you have to shred the cheese, a fine rasp-type, a rotary cheese grater or the fine side of a box grater.

2 tbsp butter
3 leeks, white and light green, finely sliced
1 tsp packed brown sugar
4 cups (1 L) sliced mushrooms
1 tbsp chopped fresh thyme
Salt and freshly ground black pepper
2 tbsp brandy, Cognac or sherry
6 cups vegetable stock (low sodium)

¼ baguette, cut into ½-inch cubes,about 2 cups
2 tbsp butter, melted
½ cup finely shredded sharp, hard cheese

1. Melt butter over medium heat in a large pot. Cook leeks and sugar, stirring, for 2 minutes. Reduce heat to low and cook, stirring often, for about 30 minutes or until starting to caramelize. Increase heat to medium-high and stir in mushrooms, thyme, and ¼ tsp (1 mL) each salt and pepper. Cook, stirring often, for about 10 minutes or until mushrooms release their liquid and start to brown.

2. Stir in brandy and cook, stirring, until evaporated. Stir in stock and bring to boil, scraping up brown bits stuck to pot. Simmer for about 20 minutes or until flavours are blended. (Soup can be cooled, covered and refrigerated for up to 2 days. Reheat to steaming before serving.)

3. Just before serving, make the croutons. Preheat oven to 450ºF (230ºC).

4. In a bowl, drizzle bread cubes with melted butter and toss to coat. Sprinkle with cheese and toss to evenly coat, pressing to adhere cheese if necessary. Spread out in a single layer on a baking sheet. Bake for about 8 minutes or until deep golden and crispy (watch closely that they don’t burn). Remove from baking sheet immediately using a spatula and transfer to a bowl.

5. Season soup with salt and pepper to taste. Ladle into warmed bowls and serve topped with hot croutons.

Bisquick Biscuits

2¼ cups Original Bisquick
⅔ cup milk

Stir ingredients until soft dough forms. Turn onto surface generously sprinkled with Bisquick. Knead 10 times. Roll ½” thick. Cut with a 2½” cutter. Fry on medium heat in a greased pan until golden brown.

"Cheddar Bay" Biscuits
These are pretty close to the ones served at Red Lobster, and they are every bit as delicious.

2 cups Bisquick
¾ cup buttermilk
1 cup shredded cheddar cheese
2 tablespoons margarine
¼ teaspoon garlic powder
¼ teaspoon dried parsley flakes, finely crushed

Preheat oven to 400. Combine bisquick, milk, and cheese in medium bowl. Divide the dough into 12 portions and spoon onto a nonstick cookie sheet, flatten with fingers a bit. Bake for 18-20 minutes.
In small bowl combine margarine with garlic powder, heat in microwave for 30 seconds. Brush atop biscuits immediately after removing from oven. Sprinkle with parsley flakes.

Pickled Eggs

2 dozen Eggs (hard boiled and peeled
2 cups White Vinegar
2 cups White Wine Vinegar
1 cups Water
1 tbsp Salt
20 Whole Cloves
1 tbsp Peppercorns
3 Bay Leaves

Combine vinegar, water and salt in pan. Place all spices in a cheesecloth bag and add to pan. Bring to a boil and simmer 10 minutes. Remove bag and add vinegar to eggs. Pickle for at least two days but do not leave more than 2 weeks as the eggs get tough.

Apple Sausage Oven Pancake
Recipe #149302

4 brown & serve sausage patties
1 cup Bisquick
½ teaspoon ground Cinnamon
½ cup Milk
1 Egg
1 medium Apple, chopped

Maple Syrup

Heat oven to 450 degrees. Spray a 8 x 8 x 2 baking dish with cooking spray.

Brown sausage & dice. Beat bisquick, cinnamon, egg & milk until smooth. Add chopped apple. Stir just until moistened.

Pour into baking dish and arrange sausage on top. Bake until light brown, about 20 -25 minutes. Serve with syrup. Serves 4.

Allendale Dip
Recipe #196226

This is from a great little restaurant in South Louisiana.

1 cup sour cream
2 cups mayonnaise
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped finely
1 teaspoon sugar
¾ tablespoon garlic powder
⅓ cup parmesan cheese, grated
1 ½ cups mozzarella cheese, grated
1 tablespoon onion flakes
½ teaspoon salt
¼ teaspoon red pepper flakes

One day prior to serving, mix all ingredients in a medium bowl that can be covered. Refrigerate 24 hours, stirring occasionally.

Keep in refrigerator until ready to serve. Serve with crackers, chips or my favorite, raw veggies. This can be doubled or tripled easily with a triple serving equal to about 2 quarts.