On the Menu
Desserts
Newfoundland Berry and Pear Cobbler
Filling:
8 to 10 large, ripe pears - peeled, pitted and sliced
2 rounded pints mixed berries, washed and stemmed
3/4 cup sugar
1/2 teaspoon cinnamon
dash nutmeg, freshly ground
2 teaspoons almond extract
4 tablespoons flour
1 tablespoon lemon juice
Topping:
1 cup flour
1 cup oatmeal
1/2 cup light brown sugar
1 stick (1/2 cup) butter
dash salt
In a large mixing bowl, mix all of the fruit with the sugar and flour, spices and almond extract. Arrange in large casserole or 10 individual portion (1/2 cup) size ramekins and sprinkle with lemon juice. In another bowl, mix together the flour, oatmeal, sugar and butter with your fingers until it resembles corn meal. Sprinkle over fruit mixture and place in 350 F oven for approximately 45 minutes or until the edges are bubbling and the topping is golden brown. Serve warm with ice cream, cream or sour cream for a delightful dessert or a distinctive and eye-opening breakfast.
Main Meals
Newfoundland Cod Cakes
1 Onion, chopped
8 sprigs Parsley, chopped
2 cups Potatoes, mashed
2 Egg whites, beaten
1 tbsp Compliments Non-Hydrogenated Margarine, melted
1 lb Cod, boneless and steamed until flakey
¾ cup Bread crumbs
¼ cup Compliments Canola Oil
1 tsp salt
Pinch Pepper, to taste
Mix together onion, parsley, potatoes, egg whites and margarine. Add steamed cod and mix well. Let cool slightly and shape mixture into 3-inch patties. Gently coat each cod cake with breadcrumbs. Heat oil in a skillet over medium heat and fry the patties for 4-5 minutes on each side until they are golden brown and heated through. Serve immediately.
Makes 10 cod cakes
Ginger Maple Salmon
1/3 cup Compliments Essentials Pure Maple Syrup
½ cup Water
2 tbsp Ginger, peeled and minced
2 cloves Garlic, peeled and minced
1 tsp Dried hot red pepper flakes
¼ tsp Salt
4 Salmon fillet portions, 1-inch thick (135 g)
Pinch Pepper, to taste
In a small, heavy saucepan, combine maple syrup, water, ginger, garlic, hot red pepper flakes, and salt. Simmer until reduced to about ½ cup. Allow sauce to cool slightly. Preheat your broiler on high. Arrange salmon, skin side down, on a lightly oiled rack of the broiler pan and season with pepper. Broil salmon about 4-inches from heat for 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6 minutes more.
Serves 4
Harvest Rice
2 cups chicken stock
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter
3 onions, sliced into 1/2 inch wedges
1 tablespoon brown sugar
1 cup dried cranberries
2/3 cup fresh sliced mushrooms
1/2 cut slivered almonds, toasted
1/2 teaspoon orange zest
salt to taste
ground black pepper to taste
Combine rice and broth in saucepan and bring to boil. Reduce heat to low; cover and simmer 35-45 minutes, until rice is tender and broth is absorbed. In a medium skillet, melt butter over medium to high heat. Add onions and sugar. Saute until butter is absorbed and onions are translucent and soft. Lower heat and cook onions for another 20 minutes until they are caramelized. Stir in cranberries and mushrooms. Cover skillet and cook for 10 minutes or until berries start to swell. Stir in nuts and orange zest, and then fold this mixture into the cooked rice. Add salt and pepper to taste. Makes 7 Servings.
Apricot Maple Glazed Port Chops
2 tablespoons butter
4 1/2 inch thick pork chops
1/4 cup diced red onion
1/2 cup apricot nectar
1/4 cup maple syrup
1/4 teaspoon instant chicken bouillon
4 dried apricot halves, thinly sliced (optional)
1 tablespoon finely chopped parsley (optional)
Melt Butter in large skillet. Add pork chops, cook, turning once until no longer pink in the center. Transfer to serving plate: keep warm. Add onion to skillet, cook stirring frequently until tender. Stir in nectar, sherry, maple syrup and bouillon. bring to boil; cook stirring frequently until sauce has thickened. Remove from heat, pour sauce over pork. Sprinkle with apricots and parsley. Makes 4 servings.
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