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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    fresh or frozen 500 ml 2 3 cup sugar 150 ml 1 8 cup water 25 ml 1 1 2 tsp lemon juice 7 ml Streusel Topping 1 3 cup flour 75 ml 1 4 cup granulated sugar 50 ml 1 tsp cinnamon 5 ml 1 4 tsp salt 1 ml 1 4 cup unsalted butter cold cut into pieces 50 ml Cake Batter 3 4 cup unsalted butter softened 175 ml 1 cup granulated sugar 250 ml 1 5 tsp vanilla extract 7 ml 3 large eggs 3 1 1 3 cups all purpose flour 325 ml 1 1 2 tsp baking powder 7 ml 1 2 tsp salt 2 ml Directions Filling Add cornstarch into a measuring cup and add enough water to make 1 3 cup 75 ml liquid set aside Add grapes sugar water and lemon juice into a pot and stir to combine if using frozen grapes include any ice that has formed Place pot over medium heat and bring to a boil cook for 5 to 10 minutes continuing to stir Add cornstarch to grape mixture and continue to cook until it no longer looks cloudy from the cornstarch mixture about five minutes Remove pot from heat and transfer grape filling into a bowl cool to room temperature Do not skip this step When assembling the buckle if the filling is not at room temperature it will bubble and overflow creating a mess in your oven Streusel Topping In medium bowl add flour sugar cinnamon salt and butter Using fingertips work butter into dry ingredients until mixture is coarse and crumbly Refrigerate for later use Cake Batter With a stand mixer or hand mixer blend butter sugar and vanilla together until creamy Add eggs one at a time until well blended In separate bowl

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=6w3t6p7n3s9u (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    cookie available in some grocery or bulk and Italian stores To coarsely crumble cookies place in a plastic bag and crush with a rolling pin Ingredients 1 cup sliced Ontario Pears 250 mL 1 cup sliced Ontario Necatrines or Peaches 250 mL 1 cup Ontario Coronation Grapes 250 mL 1 cup Ontario Raspberries 250 mL 1 tbsp packed brown sugar 15 mL 1 cup coarsely crumbled Amaretti cookies 250 mL

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=8k3t3c4d5e1u (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    1 tbsp granulated sugar 15 mL 1 tsp baking powder 5 mL 1 4 tsp salt 1 mL 1 cup milk 250 mL 1 egg Coronation Grape Syrup 2 cups Coronation grapes stemmed 500 mL 1 2 cup granulated sugar 125 mL 1 tbsp lemon juice 15 mL Directions Coronation Grape Syrup In large saucepan crush grapes with 1 2 cup 125 mL water bring to boil Boil for 10 minutes remove from heat Strain reserving juice and discarding grape skins Return juice to saucepan add sugar and lemon juice Bring to boil over medium high heat boil for 10 minutes or until syrupy and reduced to 2 3 cup 150 mL Let cool Meanwhile in skillet melt butter over medium heat sauté pear and brown sugar for 6 to 8 minutes or until pears are tender Set aside Whisk together flour granulated sugar baking powder and salt In separate bowl whisk milk with egg stir into flour mixture just until combined Let stand for 15 minutes Fold reserved pear mixture into batter Preheat waffle maker according to manufacturer s instructions Pour cup 175 mL batter into waffle iron cook for 4 or 5 minutes or until golden Repeat with

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=8u6m5u5g5w9j (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    hot Wash and stem grapes In large saucepan combine grapes with cup 125 mL water crush using potato masher Bring to boil over medium high heat boil for 10 minutes Remove from heat Suspend dampened jelly bag over saucepan or large container add grapes and juices to jelly bag and let juice drip without pressing for at least 2 hours or for up to 8 hours pressing fruit will result in cloudy jelly Measure 4 cups 1 L of grape juice into large saucepan add sugar and bring to full rolling boil that can t be stirred down Add liquid pectin boil for 1 minute stirring constantly Remove from heat and skim off any foam Remove jars from hot water Fill jars to 1 4 inch 5 mm from top Use non metallic utensil to remove any bubbles Wipe jar edge with damp paper towel if necessary to clean Place discs on top and secure with screw bands to fingertip tight Place jars in canner pour in enough water to cover jars by 1 inch 2 5 cm Cover with lid and bring to boil boil for 10 minutes Remove lid and let stand for 5 minutes Remove jars and

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=5r4x9q2t0m1i (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    Judie Steeves Kewlowna Capital News Serves 6 8 tip This dish is spicy but not hot You can guage the level of heat by increasing the amount of chilies you add Ingredients Harissa Marinade 1 tsp Ground cumin 5 mL 1 tsp Ground coriander 5 mL 1 tsp Caraway seed 5 mL 2 Small red chilies 4 Garlic cloves 1 2 cup Olive oil 125 mL 2 tbsp Lemon juice 30 mL 2 tbsp Fresh mint 30 mL 2 tbsp Ffresh cilantro 30 mL 2 Large boneless chicken breasts 6 Boneless chicken thighs 2 cup Coronation grapes 500 mL 1 2 cup Dry white wine 125 mL 1 4 cup Brown sugar 60 mL Directions To make the Harissa Marinade mince the chilies or substitute 2 tsp 10 ml chili paste and garlic and chop the fresh herbs Use a small food processor to combine all the marinade ingredients until smooth Chop the boneless skinless chicken parts into one inch cubes and dump into a glass bowl or an oven proof casserole dish that has a lid Rinse the grapes and remove them from their bunches dry them and add to the chicken along with the wine and brown sugar

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=3i5h0m2p9m0y (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    or Baked Brie page 345 at your next wine and cheese gathering Coronation grapes are small bluish colored eating grapes sometimes called blue grapes that are usually seedless Their flavor is different from the Concord grape jelly taste you may be familiar with You will find them in stores and markets from late August to mid September Ingredients 2 1 2 lbs Ontario Coronation table grapes 1 25 kg 2 large oranges 2 1 4 cup red wine such as Shiraz or Cabernet 60 mL 1 package powdered pectin 1 75 oz 49 or 57 g 1 1 2 cup sultana raisins 125 mL 4 cups granulated sugar 1 L Directions 1 Carefully remove grapes from stems Check well for small stem bits before processing Using a food processor fitted with a metal blade coarsely chop grapes in batches by pulsing on and off Measure 4 cups 1 L 2 Using a fine grater remove 1 tbsp 15 mL orange rind set aside Peel oranges and remove all pith seeds and membranes Finely chop the fruit and measure to make 1 cup 250 mL including juices 3 In a Dutch oven or a large deep heavy bottomed pot combine grapes orange rind and oranges Bring to a boil over high heat stirring occasionally Reduce heat and simmer covered for about 20 minutes or until grape skins are softened 4 Stir in wine Stir in pectin until dissolved Stir in raisins Increase heat to high and bring to a full boil stirring constantly 5 Add sugar in a steady stream stirring constantly Return to a full boil stirring constantly to dissolve sugar Boil hard for 1 minute 6 Remove from heat skim off any foam and let rest for 1 minute Stir to distribute raisins 7 Ladle into sterilized jars to

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=5h5m5c8e4t9e (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    lot of flavour in this side dish making it perfect to compliment the Moroccan chicken roasting in the oven Adapted from Jude s Kitchen Recipe complements of Judie Steeves Kewlowna Capital News Serves 6 8 Ingredients 14 oz Chicken stock 414 mL 2 tbsp Butter 30 mL 1 2 tsp Ground allspice 2 mL 1 2 tsp Ground coriander 2 mL 1 2 tsp Ground cumin 2 mL Juice of one lemon 2 cup Couscous 500 mL 1 2 Small red onion 1 2 Small red pepper 1 2 Small green pepper 1 2 cup Fresh mint 125 mL 1 4 cup Fresh cilantro 60 mL 2 3 cup Macadamias or Cashews 150 mL 1 1 2 cup Coronation grapes 375 mL Directions Combine the chicken stock with melted butter spices and lemon juice in a pot and bring to a boil Remove from the heat and add the couscous Stir well cover and let it sit for five minutes Fluff with a fork to separate the grains Meanwhile finely chop the onion peppers and herbs coarsely chop the nuts and slice the grapes in half When the couscous is ready stir in the vegetables herbs nuts and grapes and

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=5h4d3x3e6e7p (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    cups Ontario Coronation blue grapes 500 ml 2 cups unsweetended grape juice 500 ml 1 4 cup fresh lemon juice 50 ml 1 tbsp honey 15 ml Directions Place two grapes in each popsicle mould or small 3 oz paper cup Set aside In blender combine remaining grapes with grape juice lemon juice and honey Blend on high until smooth Let sit five minutes for froth to settle and stir

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=4m1f9h0d3t0x (2016-04-27)
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