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  • Ontario Tender Fruit : Recipe : Ontario Peach and Pork Brochettes
    three minutes per side Transfer browned brochettes to a baking sheet and brush generously with marinade Bake in oven at 425 F 220 C for 12 to 15 minutes or until cooked through Ingredients Brochettes 12 slices of bacon cut in half widthwise 12 1 lb pork tenderloin cut into 1 inch 2 5 cm cubes about 24 pieces 500 g 4 ripe Ontario peaches peeled pitted and cut into 6 pieces each 4 8 10 inch 25 cm skewers 8 Marinade 1 3 cup maple syrup 75 ml 3 tbsp extra virgin olive oil 45 ml 4 tsp Dijon mustard 20 ml 1 tbsp roughly chopped rosemary 150 ml 1 tsp kosher salt 5 ml 1 2 tsp pepper 2 ml Directions Preheat barbecue to medium high Wrap one strip of bacon around a piece of pork and peach slice Thread onto skewer piercing bacon to secure Repeat two more times threading three brochettes on each skewer In a small bowl combine maple syrup olive oil Dijon mustard rosemary salt and pepper mix well Brush the brochettes with half of the marinade and place on grill about five minutes per side brushing with the remaining sauce throughout grilling A

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=8r0p5w7c9l4r (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Ontario Peach Breakfast Crostini
    diets In addition to breakfast it also makes a light dessert or beautiful brunch item Makes 24 pieces Print tip If you want the bread a little softer do not toast Ingredients 2 cups thinly sliced pitted Ontario peaches approximately two medium sized peaches 500 ml 1 cup Ontario blueberries 250 ml 1 cup Ontario raspberries 250 ml 1 4 cup chopped crystallized ginger 50 ml 2 tbsp maple syrup or honey 30 ml 24 1 2 inch 1 25 cm slices of baguette 24 1 tbsp butter melted 15 ml 1 tsp ground cinnamon 5 ml 1 tsp granulated sugar 5 ml 1 4 cup low fat cream cheese 50 ml Directions Preheat oven to 375F 190C In a bowl combine peaches blueberries raspberries and ginger Drizzle with maple syrup and toss gently to combine Sprinkle with mint Let sit for 15 minutes or covered for up to six hours Arrange slices of baguette on a rimmed baking sheet Brush one side of each slice lightly with melted butter and sprinkle with cinnamon and sugar Bake in the centre of the oven until toasted and golden turning once about eight minutes Spread cream cheese lightly over each toast and

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=0r4g5b0x2c8k (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Ontario Peach Caesar Salad
    meal add 2 cups 500 mL of sliced grilled chicken or 4 pieces grilled salmon Ingredients 2 cups 1 inch 2 5 cm cubed crusty bread 500 ml 1 tbsp olive oil 15 ml 1 4 tsp coarse salt 1 ml 1 4 tsp fresh cracked pepper 1 ml 4 strips of bacon 4 4 cups chopped romaine lettuce hearts 1 l 4 cups chopped Boston lettuce 1 l 2 Ontario peaches pitted and cut into wedges 2 Dressing 1 4 cup fresh lemon juice 50 ml 1 4 cup low fat mayonnaise 50 ml 1 4 cup fresh grated Parmesan cheese 50 ml 2 anchovy filets 2 1 clove garlic smashed 1 Directions Preheat the oven to 375F 190C Arrange bread on a rimmed baking sheet Drizzle with olive oil and sprinkle with salt and pepper toss to coat Bake tossing occasionally until golden about 12 to 15 minutes Remove from oven and let cool In large skillet cook bacon over medium high heat until crispy Drain on paper towel lined plate and cool Crumble In a large bowl toss romaine Boston lettuce and peaches Set aside In blender combine lemon juice mayonnaise Parmesan anchovy fillets and garlic Blend

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=6u5a3l6w7r9m (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Ontario Peach Crème Brulée
    be baked a day ahead Makes 6 servings Print Ingredients 2 cups 35 whipping cream 500 ml 1 cup peeled pitted and finely diced fresh Ontario peaches 250 ml 1 tsp vanilla extract or one vanilla bean halved lengthwise 5 ml 5 egg yolks 5 ml 3 tbsp granulated sugar 45 ml 1 3 cup granulated sugar for boiling 75 ml Directions In saucepan over low heat combine cream peaches and vanilla simmer for three minutes In small bowl beat egg yolks and three tbsp 45 mL sugar slowly whisk in hot cream mixture Return egg mixture to saucepan over low heat stir until mixture thickens enough to coat back of spoon Remove vanilla bean if using Pour mixture into six 1 2 cup 125 ml ramekins or custard cups Place ramekins in glass baking dish and fill with hot water to come halfway up sides of ramekins Bake in 350 F 180 C oven for 30 to 35 minutes or until just set Remove ramekins from baking dish and refrigerate for 1 hour or until well chilled Sprinkle custards with 1 3 cup 75 ml sugar and place on baking sheet arrange ice cubes around ramekins Broil for one

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=2e5c5z7r8r6k (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Ontario Peach Fritters
    eat just one Makes 24 fritters Print Ingredients 1 1 2 cups all purpose flour 375 ml 1 2 tsp salt and pepper to taste 2 ml 1 cup milk 250 ml 1 tbsp butter 15 ml 2 eggs separated 15 ml 4 large ripe Ontario peaches each peeled pitted and sliced into 6 slices and patted dry 4 vegetable oil Garnish powdered sugar Directions In a medium sized bowl combine flour and salt In a separate medium sized bowl whisk egg whites until stiff peaks form In a small sauce pot over medium heat warm the milk with the butter until butter is just melted remove from heat and cool for 10 minutes Gradually whisk the milk into the flour and stir well to remove any lumps Mix in yolks then gently fold in whisked egg whites Pour oil in medium sized sauce pan to a height of 3 to 4 inches Heat to 350 F to 365 F 180 C to 185 C Dip the peaches in batter until covered and fry in heated oil Rotate in batches do not over crowd and cook until golden brown about three to five minutes Drain on paper towel and dust

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=6x4d4t1r9k0j (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Ontario Peach Fusion Salad
    tip Alternatively shrimp can be sautéed or steamed or you can purchase cooked shrimp Sriracha sauce is a generic name for a hot sauce from Thailand It can found in the Asian condiment aisle at your local grocery store Ingredients Vinaigrette 1 lime 1 1 4 cup extra virgin olive oil 50 ml t tbsp liquid honey 15 ml 1 tsp peeled and freshly grated ginger 5 ml 1 tsp sesame oil 5 ml 1 tsp Sriracha sauce 5 ml 1 2 tbsp sesame seeds black or white 30 ml pepper to taste 1 Ontario peach diced 1 Avocado diced 1 Mango diced Cilantro to garnish Directions Vinaigrette In a small bowl combine zest and juice of one lime olive oil honey ginger sesame oil Sriracha and salt Mix well and set aside Salad Preheat barbecue to medium high Grill the shrimp about six to eight minutes turning once until cooked through Place on a clean plate and let cool In a large bowl combine cooked cooled shrimp peaches green onions avocado mango cilantro sesame seeds and pepper Pour vinaigrette over salad toss well Cover and refrigerate for at least 10 minutes before serving Nutritional Info PER SERVING appetizer about

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=5d4b4n2c3n3v (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Ontario Peach Mojitos
    Ingredients 1 lime 1 1 Ontario peach peeled and sliced 1 3 tbsp sugar 45 ml 1 4 cup peach juice 50 ml 3 oz white rum 90 ml 2 cups ice crushed 500 ml 10 mint leaves 10 1 4 cup carbonated soda 50 ml Garnish Sliced Ontario peaches Mint leaves Directions Squeeze juice from the lime into blender Add peach slices sugar juice and rum blend until smooth

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=0h1k6c3j2u3a (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Ontario Peach Pepper Chutney
    ham Also delicious with crackers on bagels and cream cheese Makes 4 jars Print Ingredients 2 lb ripe Ontario peaches 1 kg 1 tbsp olive oil 15 ml 3 garlic cloves minced 3 1 jalapeño pepper seeds and viens removed 1 1 2 cup chopped red pepper 125 ml 1 2 cup cider vinegar 125 ml 1 2 cup chopped onion 125 ml 1 2 cup sugar 125 ml 1 4 cup dark raisins 50 ml Directions Prepare four half pint 250 mL mason jars and lids boil lid centres five minutes to soften sealing compound Immerse peaches in boiling water several seconds place in cold water then slip off skins Coarsely chop peaches should measure about four cups 1 l In a large deep stainless steel or enamel saucepan heat oil over medium heat Add garlic peppers and onion cook stirring just until golden several minutes Add chopped peaches sugar vinegar raisins and gingerroot Stirring constantly bring mixture to a boil Reduce heat and boil gently 25 minutes stirring occasionally until thickened Ladle chutney into hot jars to within 1 2 inch 1 cm of top rim Apply two piece metal lids just until fingertip tight Process filled jars

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=7q2g9x4q2u4s (2016-04-27)
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