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  • Ontario Tender Fruit : Recipe : Ontario Pear Squares with Maple Icing
    tbsp butter melted cooled 75 mL Zest from 1 lemon 2 eggs 2 1 1 4 cups flour 300 mL 3 4 cup cornmeal 175 mL 1 tbsp baking powder 15 mL 1 2 tsp baking soda 2 mL 1 2 tsp cinnamon 2 mL 1 4 tsp salt 1 mL Maple icing 3 4 cup icing sugar 175 mL 1 2 tsp vanilla extract 2 mL 4 tbsp maple syrup 60 mL Directions Pear squares Preheat oven to 375 F 190 C Grease and flour two 12 cup square muffin pans alternatively you may use two 12 cup regular muffin pans In a large bowl add buttermilk butter lemon zest and eggs whisk until combined In a medium sized bowl add flour cornmeal baking powder baking soda cinnamon and salt and stir to combine Add wet ingredients to dry and stir just until combines do not overmix Fold in reserved pear mixture Divide batter evenly among pans Bake for about 20 minutes or until a tester inserted in the centre of the squares comes out clean Cool completely before removing from pan Maple Icing In a medium sized bowl add ingredients With a whisk mix until ingredients form a

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=4w8m0m1c6l6k (2016-04-27)
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  • Ontario Tender Fruit : Recipe : PEAR GALETTE
    flavoured with a splash of dark rum Makes 4 servings Print tip Use ripe Ontario Bartlett or Bosc pears for this galette Ingredients 1 refrigerated rolled piecrust 200 g 2 ripe Ontario pears peeled cored and sliced into thin wedges 2 tbsp granulated sugar 30 mL 1 2 tsp cornstarch 2 mL Egg wash 1 tbsp cold butter cut into cubes 15 mL 1 tbsp honey warmed 15 mL Directions Preheat the oven to 400 F 200 C Place the piecrust on a parchment lined baking sheet Toss pears with sugar and cornstarch until well combined Arrange the slices in a decorative patter over the piecrust leaving a 2 inch 5 cm border Fold the edges of the pastry to create a pleated border over the edge of the fruit Brush the pastry with egg wash Scatter the butter cubes over the exposed pear slices Bake in lower third of oven for 25 to 30 minutes or until the juices bubble and the pastry is golden brown Let cool for 10 to 15 minutes Brush the warm honey over the pears Slice into wedges and serve warm or room temperature Nutritional Info PER SERVING 1 4th of recipe about 275

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=0f7w9j4n2r3w (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Pork and Roasted Pears with Spinach Salad
    tbsp sherry vinegar 30 mL 1 tsp Dijon mustard 5 mL 1 tsp honey 5 mL 1 4 tsp each salt and pepper 1 mL 1 4 cup extra virgin olive oil 60 mL 8 cups baby spinach 2 L 2 tbsp toasted pecans 30 mL 1 4 cup shaved Asiago cheese 60 mL Directions Preheat oven to 400 F 200 C Cut each pear into 8 wedges remove seeds Toss with honey and butter roast on foil lined baking sheet for 20 minutes or until golden and tender Let cool Meanwhile coat pork tenderloin with half of the olive oil sprinkle with salt and pepper In large skillet heat remaining olive oil over medium high heat sear pork on all sides for 8 to 10 minutes or until golden all over Transfer pork to foil lined baking sheet roast for 10 to 15 minutes or until instant read thermometer registers 155 F 68 C when inserted into thickest portion of the tenderloin Let stand for 10 minutes before slicing Spinach Salad Meanwhile whisk together sherry vinegar mustard honey salt and pepper slowly whisk in olive oil Toss spinach and pecans with dressing sprinkle with cheese Serve sliced pork tenderloin

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=2j0h8k4l4c5g (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Roasted Ontario Pear, Shallot and Cumin Tartlets
    package instructions 18 1 2 cup grated old Canadian cheddar 125 ml 2 tbsp butter divided 30 ml 2 ripe Ontario pears peeled cored and thinly sliced 2 1 cup 1 2 inch 1 cm diced shallots 250 ml 1 tsp sugar 5 ml 1 tbsp sherry vingar 5 ml 1 2 tsp ground cumin 2 ml salt and pepper to taste Directions Preheat the oven to 375 F 190 C Place baked tart shells on a baking sheet Divide the cheddar evenly among the tart shells and set aside for later use In a skillet with an oven proof handle over medium high heat melt 1 tbsp 15 ml of butter and gently sauté the pear slices until golden about three to five minutes Transfer the pears to a plate and set aside Heat same skillet over medium high heat and add remaining butter shallots and sugar Sauté the shallots until golden about three to five minutes and add the vinegar cumin and salt and pepper to taste Add pears to the mixture and gently stir to combine all of the flavours Remove from heat Divide the pear and shallot mixture evenly among the cheese lined tart shells Bake

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=1c3r0g2h8c6g (2016-04-27)
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  • Ontario Tender Fruit : Recipe : SAFFRON AND VANILLA CANNED PEARS
    from heat and let stand in hot water until needed Bring a saucepan of water to a boil remove from heat Place seal lids in saucepan let stand in hot water for at least 5 minutes or until ready to use Jars bands and lids must be kept hot until ready to fill Wash peel quarter and core pears Add to bowl of water with lemon juice to prevent browning Meanwhile combine 2 1 2 cups 625 mL water and sugar in a large saucepan set over medium high heat Boil for 5 minutes or until the sugar is completely dissolved Drain pears from lemon water discard lemon water Place pears and saffron in saucepan return to a full boil and boil for 1 minute Fill the jars with pears Add half vanilla bean and a lemon slice to each jar Strain the syrup over the pears leaving 1 2 inch 1 cm headspace from the top of the jar Insert a non metallic utensil to remove any air bubbles Add more syrup to raise level and maintain a 1 2 inch 1 cm headspace Wipe the jar rims with a clean paper towel to remove any food residue Center the hot lids on the clean rims and screw on the bands until resistance is met then increase to fingertip tight Return the filled jars to the canner and ensure the jars are covered with at least 1 inch 5 cm of water Cover the canner and bring to a full boil Boil the jars for 20 minutes starting the time from when the water returns to a full boil After boiling lift the jars slightly so that the lids are exposed above the water wait 5 minutes and carefully lift the jars from the canner Place them on a

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=9i5d6g3l3t4j (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes:
    mouse click away click here Health Benefits A Michigan State University study suggests that Montmorency tart cherries the variety grown in Ontario may inhibit pain and inflammation The study compared the level and activity of anthocyanins found in a variety of fruits and berries Anthocyanins can block cyclooxygenzse COX which carry messages throughout the body and signal pain and inflammation and act as antioxidants to destroy free radicals The yield

    Original URL path: http://www.ontariotenderfruit.ca/cherries-health-benefits.php (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes:
    King St W 905 525 9641 Hamilton Farm Market Punjab Food Mart 969 Upper Ottawa St 905 385 1500 Zarky s Fine Foods 20 Hempstead Dr 905 574 1500 Hensall D D Variety 115 King St 519 262 2551 Huntsville Eva May Ferrier 553 Ravenscliffe Rd 705 788 9670 Kitchener Mary Jane Hundt 22 Westchester Dr 519 893 6275 London Alecia s Fine Foods 1290 Trafalgar St 519 659 9797 Hyde Park Feed Country Store 1830 Gainsbourgh Rd 519 471 6870 Crunican Orchards 23778 Richmond St N 519 666 0286 Lowbanks Country Road Brand Products 940 Hutchinson Rd 905 774 5249 Markham Forsythe Family Farms 10539 Kennedy Rd 905 887 1086 Mattawa Mattawa Pharmacy 300 Main St 705 744 5981 Meaford Grandma Lambe s Fruit Market 206580 Hwy 26 RR 4 519 538 2757 Hooper Chiropractic Sports Injury Clinic 364 Sykes Street South 519 538 5420 Millbank Zehr s Country Market 6979 Main St 519 595 4403 Mississauga Hooper s Pharmacy 88 Lakeshore Rd East 905 278 4242 Starsky Fine Food 3115 Dundas St W 905 363 2000 Mount Forest Ingredients Bulk Frozen Food 229 Main St South 519 323 9443 Napanee La Senda Eco Store 46 Dundas Street East 613 308 9077 New Hamburg Douglas Schmidt 58 Nithview Court 519 662 9585 Niagara Falls Lococo s 4167 Victoria Ave 905 358 3281 Comissos 6161 Thorald Stone Rd 905 357 6600 Oakville Denninger s 2410 Lakeshore Rd West 905 827 3717 The Medicine Shoppe Pharmacy 267 Lakeshore Rd East 905 842 2770 Hooper s Pharmacy Vitamin Shop Upper Oakville Shopping Center 1011 Upper Middle Rd East 905 337 8522 Orangeville Harmony Whole Foods Market Store 163 First St 519 941 8961 Orillia Country Produce 301 Westmount Dr North 705 325 9902 Parkhill The Currant Organic General Store 216 Main St

    Original URL path: http://www.ontariotenderfruit.ca/cherry-juice.php (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Balsamic Black Cherry Gelato
    balance of black sweet cherry and aged balsamic vinegar Made with milk this delight is lower in fat than most ice creams Makes about 4 cups 1 l Print Ingredients 4 egg yolks 4 1 cup granulated sugar 250 ml 2 cups homogenized milk 500 ml 4 cups Ontario sweet black cherries 1 L 2 tbsp good quality aged balsamic vinegar 30 ml 1 tbsp vanilla 15 ml Directions In bowl whisk together yolks with sugar until thickened and pale Set aside In medium saucepan over medium heat bring milk to simmer stirring often Whisk about 1 2 cup 125 ml of milk into egg mixture and then transfer back to the saucepan Cook over low heat and stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon about eight minutes Strain into clean bowl Let cool Purée two cups 500 ml of the cherries and their juices in a food processor or blender until smooth Stir cherry purée cherries balsamic and vanilla into milk mixture Cover and refrigerate overnight and up to one day Transfer to an ice cream maker and freeze according to manufacturer s instructions Alternatively freeze mixer in

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=1e2m4p2v6a5e (2016-04-27)
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