archive-ca.com » CA » O » ONTARIOTENDERFRUIT.CA

Total: 318

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Ontario Tender Fruit : Recipe : Jackie's Peach Toffee Scones
    8 10 Print Ingredients Scones 2 cups all purpose flour 500 ml 1 4 cup brown sugar 50 ml 1 tbsp baking powder 15 ml 1 pinch of sea salt 1 4 tbsp unsalted butter cold cut into pieces 4 tbsp 2 cups Ontario peaches 500 ml 1 2 cup Skor bits 125 ml 2 large eggs 2 1 2 cup cream 35 is best 10 will work 125 ml Directions Preheat oven to 450 F 230 C In large bowl mix flour brown sugar baking powder and salt Add butter to mixture and using your fingertips work butter into mixture until it looks like a coarse meal Add diced peaches and Skor bits and mix lightly In large bowl whisk eggs and cream together add dry peach mixture stirring to combine Scrape dough onto a floured board and lightly knead to bring dough together don t over knead Roll into a 1 inch 2 5 cm thick slab and cut dough with a round 3 inch 7 5 cm cookie cutter Place on a parchment covered or non stick baking sheet and bake for 10 to 15 minutes until golden brown and firm to touch Serve warm with butter

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=2o2j2h1a5q9k (2016-04-27)
    Open archived version from archive


  • Ontario Tender Fruit : Recipe : Lavender-Poached Ontario Peaches
    sugar 15 ml 1 2 cup mascarpone cheese 125 ml 1 2 tsp ground nutmeg 2 ml 1 2 cup 35 whipping cream 125 ml Directions In large pot over medium high heat bring water and sugar to a boil stirring occasionally Boil five minutes do not stir Add lavender remove from heat and let sit one hour Add peaches to lavender syrup Over medium high heat poach eight minutes

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=5i4w6o5i0j1q (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit : Recipe : Layered Ontario Peach and Chicken Ciabatta Loaf
    plain yogurt 125 ml 1 tbsp chopped fresh mint and basil 15 ml 1 tsp granulated sugar 5 ml 1 tbsp minced red onion 15 ml 1 4 tsp salt and pepper 1 ml 1 rectangular large ciabatta loaf 1 4 6 butter lettuce leaves 4 6 1 lb grilled chicken sliced 500 g 2 Ontario peaches peeled pitted and sliced 2 1 ripe avocado peeled pitted and sliced 1

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=5v3v2a6p8a9f (2016-04-27)
    Open archived version from archive



  • Ontario Tender Fruit : Recipe : MAPLE PEACH CRUMBLE
    in boiling water for 30 to 60 seconds or until skins start to loosen With slotted spoon transfer to a bowl of ice water and slip off skins Ingredients Filling 6 cups peeled and sliced ripe Ontario peaches 1 5 L 3 tbsp brown sugar 45 mL 3 tbsp maple syrup 45 mL 2 tbsp lemon juice 30 mL 2 tbsp cornstarch 30 mL 2 tbsp unsalted butter melted 30 mL 1 tsp ground cinnamon 5 mL 1 tsp vanilla extract 5 mL pinch ground nutmeg Topping 3 4 cup large flake oats 175 mL 1 3 cup brown sugar 75 mL 1 3 cup slivered almonds 75 mL 1 4 cup all purpose flour 60 mL 1 4 cup cold unsalted butter cut into cubes 60 mL 1 tbsp maple syrup 15 mL Directions Filling Preheat oven to 350 F 180 C Toss peach slices with brown sugar maple syrup lemon juice cornstarch butter cinnamon vanilla and nutmeg Spread into a 9 inch 2 L square baking dish Topping Stir oats with brown sugar almonds and flour Cut butter in with your fingertips until crumbly Toss in maple syrup Sprinkle evenly over the peach mixture Bake for 60 to

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=6o5y5c3s7g7a (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit : Recipe : NECTARINE SHORTCAKES
    4 tsp salt 1 mL 1 2 cup cold unsalted butter cut into cubes 125 mL 3 4 cup 35 whipping cream 175 mL 1 egg 1 tsp tsp vanilla extract 5 mL FILLING 4 Ontario nectarines pitted and sliced 1 4 cup amaretto liqueur 60 mL 1 4 cup granulated sugar 60 mL 1 2 cup mascarpone cheese 125 mL 2 tbsp icing sugar 30 mL 1 2 tsp finely grated orange zest 2 mL 1 4 cup 35 whipping cream 60 mL 1 4 cup toasted sliced almonds 60 mL Directions Shortcakes Preheat oven to 400 F 200 C Stir flour with sugar baking powder and salt Cut in the butter using a pastry blender two knives or fingertips until mixture resembles coarse meal In a separate bowl whisk cream with egg and vanilla Stir into flour mixture until combined do not over work the dough Transfer dough to a lightly floured surface Pat into a circle about 1 2 inch 1 cm thick Using a 3 inch 8 cm biscuit cutter cut into 6 rounds Re roll dough to make 2 more rounds Place rounds about 2 inches 5 cm apart on a parchment lined baking sheet Brush tops with additional cream Bake for 15 to 20 minutes or until golden Cool completely Filling Toss nectarines with liqueur and granulated sugar let stand for 1 hour Meanwhile using an electric mixer beat mascarpone with icing sugar and orange zest until light and fluffy In a separate bowl whip cream with clean beaters until it holds a stiff peak Fold whipped cream into mascarpone mixture until combined Cut shortcakes in half For each serving place the bottom half on a dessert plate Top with some of the nectarines and a dollop of the mascarpone mixture Cap with the

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=7k0q2t0m9m9f (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit : Recipe : Ontario Nectarine Salad with Minted Chili Dressing
    the senses Chef Mark Picone Vineland ON 6 servings Print tip Chef s tip In substitution of lettuces use 500 g 1lb of pre washed springmix In substitution of Niagara Ice Wine Vinegar may use sherry vinegar or red wine vinegar Ingredients Dressing 1 red chili finely chopped 1 1 2 cup extra virgin olive oil 125 ml 3 tbsp Niagara Ice Wine vinegar 45 mL 1 tbsp maple syrup 15 mL 1 4 cup freshly chopped mint 50 mL 2 tbsp chives snipped 30 mL Sea salt to taste Salad 1 ea Boston bibb lettuce washed and dried 1 ea 1 ea romaine lettuce washed and dried 1 ea 1 ea red leaf lettuce washed and dried 1 ea 3 Ontario nectarines cut into wedges 3 1 2 red onion thinly sliced 1 2 Directions Dressing In a small bowl combine ingredients and set aside Salad Tear lettuce into bite sized pieces and place in a large sald bowl Add nectarines and onion Whisk dressing pour over greens and toss lightly Serve on cold sald plates Suggested wine pairing Riesling from the Niagara Peninsula Nutritional Info PER SERVING about 234 cal 3 g protein 19 g total fat 3

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=2i1w5v2g5a0u (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit : Recipe : Ontario Peach and Brie Cheese Stuffed Chicken Breast
    washed and peeled slice 4 peaches and dice 1 peach 5 4 chicken breast skinless and boneless 4 salt and freshly ground pepper 4 Brie cheese cut into 1 oz 30 g slices 125 g 8 basil leaves washed 8 4 bamboo skewers soaked in water 4 Directions Preheat BBQ to 425 F 230 C In a smal sauce pan over high heat comine water and sugar Bring to boil and then simmer for 1 minute To mixture add mixed spices and sliced peaches bring to a boil and then reduce to simmer and cook for another 10 minutes Allow to cool to room temperature remove spices and then puree in blender until smooth Add diced peach and set aside for later use Place chicken breasts on clean work surface Using a sharp knife and focusing on one breast at a time cut a 3 inch 7 5 cm long slit horizontally into one side of the chicken breast to form a pocket Take about 2 tbsp 30 mL of the puree mixture and spread in the pocket of each breast Then stuff each breast with 2 basil leaves and a piece of Brie In a horizontal and weaving fashion

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=8r5t4s4r0w2i (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit : Recipe : Ontario Peach and Honey Semifreddo
    50 ml Semifreddo 2 eggs 2 1 3 cups granulated sugar 75 ml pinch of salt 2 cups Ontario peaches pitted sliced 500 ml 1 4 cup wildflower honey 50 ml 1 cup 35 whipping cream 250 ml Garnish 2 Ontario peaches pitted sliced 2 1 cup raspberries 250 ml Directions In bowl stir gingersnap crumbs with butter until moistened evenly pat onto 6 inch 15 cm springform pan or in 6 4 oz 125 mL ramekins lined with 3 inch 7 5 cm high parchment paper Set aside In heatproof bowl with hand mixer at medium high speed beat eggs sugar and salt until doubled in volume about five minutes Over saucepan of simmering water set bowl and beat mixture until thermometer registers 150 F 65 C about five minutes Over heat continue beating minutes minutes more Remove bowl from heat and chill mixture until cool about 10 minutes In blender or food processor blend peaches and honey until smooth Fold peaches into cooled mixture Using clean beaters beat cream until stiff peaks form and gently fold into peach mixture Spoon into prepared crust smoothing top Wrap pan in foil and freeze at least four hours The filling should

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=5b9s8u7d1n8l (2016-04-27)
    Open archived version from archive