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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    2 cups all purpose flour 375 ml 2 tbsp sugar 30 ml 1 tbsp baking powder 15 ml 1 2 tsp salt 2 ml 1 2 cup low fat ricotta cheese 125 ml 1 cup milk 2 2 pure vanilla extract 5 ml 1 tsp grated lemon zest 5 ml 2 tbsp butter 30 ml 1 cup thinly sliced pitted Ontario peaches approximately one medium sized peach 250 ml Garnish sliced peaches for serving pure maple syrup warmed tip Do not over mix batter or it will become thin producing flat tough pancakes Directions In bowl whisk together flour sugar baking powder and salt In separate bowl whisk together ricotta milk eggs vanilla and lemon zest Add the wet ingredients into the flour mixture stirring just to combine batter will be lumpy In large skillet over medium heat melt two tsp 10 ml of the butter Ladle the pancake batter about 1 4 cup 50 ml each into the pan about three ladles per skillet Top each pancake with three peach slices Cook for two to three minutes or until bubbles appear on the top and the undersides are golden brown Flip pancakes and cook one minute or until browned

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=0h2l1h4f8e2c (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    mL 1 2 cup grated Parmesan cheese 125 mL salt and pepper to taste 18 scallops large 18 Garnish Parmesan cheese as desired fresh Basil Directions In a small sauce pan over medium heat bring chicken stock to a simmer Meanwhile in a medium sauce pan over medium heat add 1 tbsp 15 mL olive oil shallots and fennel cook until soft and onions are translucent about 3 minutes do not brown Add rice and toast for 1 minute Add two ladles of simmering stock to rice and cook stirring constantly be sure to keep a strong simmer When stock is almost absorbed continue to add more about 1 to 2 ladles at a time letting the stock be absorbed again before adding more Cook until rice is tender and creamy in texture about 15 to 18 minutes you may have remaining stock that s okay When rice is cooked remove from heat and add half the lemon zest peaches butter and parmesan continuing to stir until butter is melted Season with salt and pepper Meanwhile with a clean paper towel pat the scallops dry and season with remaining lemon zest and salt and pepper to taste Heat remaining oil

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=9f8d2w1n4y2i (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    a late afternoon aperitif on a warm summer s day Don t forget to add swizzle sticks so your guests can spear the fresh peaches and enjoy them in this delightful beverage Serves 4 Ingredients 4 ripe Ontario peaches 4 3 cups one bottle of Ontario white wine 750 ml 4 basil leaves 4 tip Replace white wine with an equivalent amount of lemonade or iced tea Directions The previous

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=4c8u1w1b3p0m (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    cup Muffins 1 1 2 cups all purpose flour 375 ml 1 2 cup finely chopped pecans 125 ml 2 tsp baking powder 10 ml 1 tsp baking soda 5 ml 1 tsp grated lemon zest 5 ml 1 2 tsp ground cinnamon 2 ml 1 4 tsp salt 1 ml 1 egg 1 1 cup granulated sugar 250 ml t tsp pure vanilla extract 5 ml 1 4 cup butter melted 50 ml 1 2 cup buttermilk 125 ml 2 cups diced Ontario peaches approximately 2 med sized peaches 500 ml tip May substitute pecans with any nut e g walnuts Muffins may be frozen for up to one month thaw at room temperature Directions Preheat oven to 375F 190C Line 12 muffin cups with large paper liners or lightly grease Set aside Streusel In bowl combine flour brown sugar granulated sugar cinnamon salt and pecans Drizzle with melted butter and toss with fork until evenly moistened mixture should be chunky Muffins In bowl whisk together flour pecans baking powder baking soda lemon zest cinnamon and salt Set aside In separate bowl combine egg and sugar whisk until pale yellow in colour about 30 seconds Whisk in vanilla until

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=6s6e5z0d7i2y (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    on chicken shrimp or pork For those who want to enjoy the homemade sauce year round simply preserve and store in a cool dark place for up to one year Makes 6 servings Ingredients 2 lbs pork back ribs trimmed 1 kg 3 lemon slices 3 1 lb Ontario peaches pitted and roughly chopped approximately 3 med sized peaches 500 g 1 2 cup sweet chilli sauce 125 ml 2tbsp soy sauce 30 ml 1 tbsp minced gingerroot 15 ml Directions In a large pot cover the ribs with water add lemon slices bring to a boil over medium high heat Reduce heat to maintain a vigorous simmer and continue to cook partially covered for 45 to 60 minutes or until the meat is tender but not falling off the bones Drain and transfer to tray or platter Discard lemon Meanwhile combine peaches chili sauce soy and gingerroot in a food processor or blender and blend until smooth Preheat the barbecue to medium heat Brush the ribs generously with the peach glaze and grill for 10 minutes Brush the ribs again and grill 10 minutes longer until the glaze is caramelized Alternatively roast the ribs in a 425F 220C oven

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=6h9l6l0c1e1y (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    tbsp extra virgin olive oil 30 ml 2 cups bean medley 500 ml 1 head of frisee washed and chopped into 2 inch pieces 4 Ontario peaches washed pitted and chopped coarse 1 4 cup finely chopped red onion 60 ml 1 4 cup chopped roasted pecans lightly dry roast in a frying pan 60 ml 1 4 cup fresh basil finely chopped 60 ml 1 jalapeno chilli stemmed seeded

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=8o0m6b6e1w3m (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    tbsp olive oil 30 ml 2 small fennel bulbs cut into 8 wedges 2 salt and freshly ground pepper to taste 2 Ontario peaches cut into 8 slices 2 3 4 cup chicken broth 175 ml Directions Pre heat oven to 400 C 200 F Sprinkle thyme on pork and season with pepper Wrap each tenderloin with four slices of bacon and secure with tooth picks if needed In a

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=9x2e0l2m3i9z (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    stirring constantly until almost boiling Remove from heat scrape in the gelatin and whisk until it has completely dissolved Whisk in the milk 3 Pour the mixture into 6 8 small ramekins or glass jars leaving a couple inches at the top for the peaches and raspberry sauce If you plan on unmolding the panna cotta before serving lightly grease the dishes with canola oil before filling them Place the panna cotta in the fridge to chill until softly set Depending on the size of the ramekin it will take 5 hours to overnight 4 Stir together the raspberries and 1 4 cup of sugar in a microwave safe bowl Heat for a minute then stir until the raspberries release their juices and come apart Taste the sauce and add the additional tablespoon of sugar if necessary you might need more if the raspberries are particularly tart and heat for another minute to incorporate the sugar 5 Use a spoon to push the raspberries through a sieve to extract the juice You can save the pulp to add to smoothies or spread on toast Chill the raspberry juice in the fridge until the panna cotta has set 6 To serve

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=6j8w8k0f5q4y (2016-04-27)
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