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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    dish with juicy steak or fish fillet Makes 8 servings Ingredients 2 medium beets trimmed 2 1 4 cup cider vinegar 50 ml 1 tsp honey or maple syrup 5 ml 1 tsp grainy mustard 5 ml 1 2 cup extra virgin olive oil 125 ml 1 tbsp chopped fresh chives 15 ml 1 2 tsp each salt and fresh cracked pepper 2 mlL 1 1 2 Ontario plums pitted and cut into wedges approximately 6 to 8 plums 750 g 1 4 cup thinly sliced red onion 50 ml 2 cups baby arugula or watercress 500 ml 3 oz crumbled blue cheese or goat cheese 75 g 1 4 cup chopped toasted walnuts 50 ml Directions Preheat oven to 375F 190C Wrap beets tightly in foil package Place on baking sheet Roast beets until tender about 60 minutes Unwrap beets cool completely Peel beets and cut into wedges Set aside in bowl In bowl whisk vinegar honey and mustard until combined Slowly whisk in olive oil until blended Whisk in chives salt and pepper Pour 1 tbsp 15 ml of dressing over beets and toss to combine In large bowl combine plums red onion and arugula Toss with remaining

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=8n0x0n1u1f0f (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    Grape Sauce 1 4 cup water 60 mL 2 tbsp cornstarch 30 mL 4 cups Ontario Coronation grapes 1 L 1 2 cup granulated sugar 125 mL 1 4 cup lemon juice 60 mL pinch salt tip Use any leftover Coronation Grape Dipping Sauce as a fruit sauce to finish a dessert or simply serve over vanilla ice cream waffles or pancakes Directions Salad Rolls Toss pears nectarines and plums with honey and chopped mint Soak a rice paper wrap in hot tap water for 10 seconds or until pliable carefully transfer to a slightly damp kitchen towel Arrange 2 mint leaves in the center of the wrap leaving space on the sides Top with some of the fruit mixture Firmly fold the bottom half of the wrap over the filling Fold in the sides and roll up to completely enclose filling Repeat with remaining fruit wraps Store in the refrigerator tightly covered with plastic wrap for up to 2 hours Cut in half on an angle before serving with Coronation Grape Sauce for dipping Coronation Grape Sauce Whisk water with cornstarch and until smooth set aside Add grapes sugar lemon juice and salt to a heavy bottomed saucepan set

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=8s5x1d9d0j3a (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    mL Stuffing 2 tbsp Butter 25 mL 1 cup Diced leeks white and light green part only 250 mL 1 2 tsp Each salt and pepper 2 mL 2 cups Ontario Peaches pitted sliced 500 mL 1 2 cup Coarsely chopped walnuts 125 mL 2 tbsp Pure maple syrup 25 mL 1 4 cup Minced fresh parsley leaves 50 mL Sauce 2 Cloves garlic crushed 2 1 2 cup Red wine 125 mL Directions Butterfly pork loin by making long cut lengthwise almost in half stopping 1 inch from edge Open loin like a book Cover with plastic wrap With a smooth meat pounder or rolling pin pound meat 1 inch 2 5 cm thick Set aside In skillet over medium heat melt butter Add leeks and salt and pepper cook until slightly wilted about 3 minutes Add peaches cook 2 minutes Add walnuts and stir in maple syrup Remove from heat Stir in parsley Let cool 10 minutes On greased grill over medium high heat place roast Sear outside of roast turning until golden about 20 minutes Turn off side of grill that roast is on maintaining high heat on other side to provide indirect heat Close cover of

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=4k1o2j1t0v0z (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    tsp sesame oil 5 mL Pinch hot pepper flakes 1 tbsp vegetable oil 15 mL 1 red onion thinly sliced 2 cloves garlic minced 3 Ontario nectarines pitted and cut in wedges 1 2 cup sodium reduced chicken broth 125 mL 1 green onion sliced Cooked whole grain or white rice tip Serve with lime wedges if desired Directions Trim fat and cut steak into 1 2 inch 1 cm wide strips Whisk together soy sauce cornstarch sugar sesame oil and hot pepper flakes toss with steak Refrigerate for at least 30 minutes or for up to 4 hours In large skillet heat vegetable oil over medium high heat stir fry red onion and garlic for about 2 minutes or until fragrant Remove beef from marinade discard any leftover marinade and add beef to skillet stir fry for about 6 minutes or until browned and cooked to medium Transfer to plate Add nectarines to pan stir fry for 5 to 7 minutes or until warmed through Add chicken broth and return reserved beef mixture along with any accumulated juices to pan Bring to simmer cook for about 4 minutes or until sauce is thickened Sprinkle with green onion Serve over

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=3f9z4t1t8a3b (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    ml 1 cup Marscapone cheese 250 ml 1 4 cup Superfine sugar 50 ml 1 2 tsp Cinnamon 2 ml Zest of one lemon 1 4 cup Nutmeg 1 ml 1 cup Vanilla caramel squares 250 ml 1 4 cup 35 whipping cream 50 ml 2 tsp Vanilla 10 ml 2 tsp Butter 10 ml Directions In a bowl gently toss peach slices with Cointreau Let sit for 30 minutes

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=7d9j0i3r9n0v (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    juice 50 ml 1 pouch liquid fruit pectin 1 tip When preserving it is important to use high quality glass jars to prevent breakage For home canning safety and process tips visit www homecanning ca Directions Sterilize jars and lids Place six clean 2 cup 500 mL mason jars on a rack in a boiling water canner cover jars with water and heat to a simmer 180 F 85 C Set screw bands aside Heat sealing discs in hot water not boiling 180 F 85 C Keep jars and sealing discs hot until ready to use Preserve Place alternate layers of peaches and sugar in a large saucepan Cover and let stand at room temperature for four to six hours Add lemon juice Place over high heat and bring to a full rolling boil stirring constantly Immediately stir in liquid fruit pectin Bring to a full rolling boil and boil hard one minute stirring constantly Remove from heat Stir and skim foam with metal spoon for 10 minutes to prevent floating fruit Ladle hot preserves into sterilized jars within 1 4 inch 0 5 cm of top of jars Wipe jar rims removing any food residue Centre sealing discs on

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=0s3e8p4r6m6c (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    Maple syrup 30 ml 6 tbsp Balsamic vinegar 90 ml 4 Duck confit legs 4 2 cups Watercress 500 ml 12 Cooked asparagus 12 tip Duck confit can be found across Canada in specialty food stores Directions In a heavy bottomed skillet over medium heat heat oil Lay endives flat side down in skillet and season with salt and pepper Cook until golden and crisp around the edges turn and

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=3i7v1y2v9g3l (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    ml 3 tbsp Lemon juice 45 ml 1 4 cup Amaretto liqueur 50 ml 1 tbsp Powdered gelatine one envelope 15 ml 1 cup Cream 35 250 ml 1 2 tsp Almond extract 2 ml Strawberries or rasberries for garnish Directions In a sauce pan at medium heat combine sugar lemon juice and peaches and cook for 15 minutes until peaches are soft and tender Remove from heat In a

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=7d7u7l5r0b6s (2016-04-27)
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