THE LANDMARK LIFE COOKBOOK

THE LANDMARK LIFE COOKBOOK

THE LANDMARK LIFE COOKBOOK A compilation of the recipes that have appeared in Landmark Life or have been served in Landmark social events. Edited by: Rick Holt and Helena Lindqvist Contributors: Ian Fraser, Ginny Frost, Gordon Harding, Suzanne Harding, Rick Holt, Merle Koven, Helena Lindqvist, Karen McTaggart, Dan Phelan, Bernd Rummel, Janine Schweitzer, Lorna Sim, Griete Wemekamp, Kathy Wirsig

Foreword: Having tried to find a particular recipe by looking through past issues of Landmark Life, I realized that this exercise was a little inconvenient, and especially so since earlier issues are dropped from the Landmark website. Hence this compilation, which will be kept on the website with the recent issues of Landmark Life, and updated as new recipes appear.

Eleven recipes also appear here from The Chef is in the House, a Landmark social event held in the winter of 2021. They are noted as such. To save space, these were not included in April 2021 issue of Landmark Life.

The cookbook also now includes details of Wine and Food Pairing Landmark social events, normally held each summer.

Other than titles and credits, I have not made any attempt to standardize the format. The recipes are presented more or less as they were submitted by the contributor and/or as they originally appeared in Landmark Life, with occasional reformatting and reorganizing to fit the space and with an added comment or two.

I have categorized the recipes as much as possible for the purposes of organizing a table of contents, but some recipes almost defy categorization!

Rick Holt – April, 2021.


TABLE OF CONTENTS

Soups Nettle Soup…………………………………………………………………………………… 5

Swedish Ärtsoppa (Pea Soup)……………………………………………………….. 6 Gazpacho……………………………………………………………………………………… 7

Risk’s Cream of Asparagus and Broccoli (or Mushroom) Soup………. 8 Starters/Savory Snacks/Lighter Fare

Gravlax…………………………………………………………………………………………. 9 East Meets East Crab Balls……………………………………………………………. 10

Smoked Oyster Dip……………………………………………………………………….. 11 Tuna Buns…………………………………………………………………………………….. 12

Salads Colorful Chicory Salad with Anchovy Dressing………………………………. 13

Rick’s Leftover Turkey Salad…………………………………………………………. 14 Janine’s Salad with Vinaigrette…………………………………………………….. 15

Pear and Gorgonzola Salad…………………………………………………………… 16 Mains

Chilli-Lime Sweet Potato Tacos…………………………………………………….. 17 Cod with Spiced Red Lentils………………………………………………………….. 18

Fall-Off-The-Bone Roasted Chicken Thighs……………………………………. 19 Black Sesame Salmon (with soba noodles and chili lime sauce)…………….. 20

Salmon Crunch Pie……………………………………………………………………….. 22 Rick’s Chili…………………………………………………………………………………….. 23

Kathy’s Gouda Cheese and Olive Picnic Pie…………………………………… 24 Ginny’s Quick and Easy Microwave Meal……………………………………… 25

Gargi’s Chicken Tikka Masala………………………………………………………. 26 Cheese Fondue…………………………………………………………………………….. 27

Lasagna………………………………………………………………………………………… 28


Vegetarian Chili…………………………………………………………………………….. 30 Mushroom and Shallot Quiche……………………………………………………… 31

Balsamic Maple Pork Ribs…………………………………………………………….. 33 Lamb Tagine…………………………………………………………………………………. 34

Cock-a-Leekie……………………………………………………………………………….. 35 Three Cheese Macaroni……………………………………………………………….. 36

Breakfast and Brunch Dishes Baked Mushroom and Shallot Frittata………………………………………….. 37

Side Dishes Red Cabbage and Apple……………………………………………………………….. 39

Corn Bread……………………………………………………………………………………. 40 Condiments/Marinades/Garnishes/Accompaniments

Chicken Marinade………………………………………………………………………… 41 Onion Jam……………………………………………………………………………………. 42

Homemade Clotted Cream…………………………………………………………… 44 Treats and Deserts

Chocolate Fudge Cake………………………………………………………………….. 45 Snappy Gingersnaps……………………………………………………………………… 46

Rick’s Swedish Oreos……………………………………………………………………. 48 Anna Olson's Hot Cross Buns………………………………………………………… 49

Classic Scones………………………………………………………………………………. 51 Banana Bread……………………………………………………………………………….. 52

Simply the Best Shortbread………………………………………………………….. 53 Grandma’s Tea Loaf……………………………………………………………………… 54

Apple Crumble……………………………………………………………………………… 55 Sylvia’s Heavenly Cake………………………………………………………………….. 56

Beverages Swedish Glögg………………………………………………………………………………. 58


Other Swedish Tomtegröt………………………………………………………………………. 59

Wine and Food Pairings July 11, 2017…………………………………………………………………………………. 60

July 18, 2018…………………………………………………………………………………. 61 July 7, 2019…………………………………………………………………………………… 62

July 10, 2021…………………………………………………………………………………. 63


NETTLE SOUP – Helena Lindqvist This is a dense and delicious dark green nettle soup. Make it when nettles show up at the markets in the spring or go and pick them yourself at Lemoine Point Conservation Area. Remember, they are not called stinging nettles for nothing!

1 pound stinging nettles 2 teaspoons salt 1 tablespoon extra virgin olive oil 1 white onion, diced 1/4 cup basmati rice 4 cups chicken broth salt and pepper to taste Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.


SWEDISH ÄRTSOPPA – Helena Lindqvist

Ärtsoppa (AIRT-soh-puh) is a thick yellow pea soup traditionally served on Thursday evenings in Sweden, along with ham or sausages and pancakes with jam. A similar soup made with green split peas and called hernekeitto is eaten in Finland. Whole grain mustard is always served on the side with ärtsoppa, and diners stir a little bit into the soup to their taste. In Sweden, whole dried yellow peas are used for ärtsoppa, but you can use yellow split peas instead. Either way this hearty soup is inexpensive, nutritious, filling, and tasty. 4 to 6 servings METHOD Rinse the peas with cool water. If you are using whole dried yellow peas, soak the peas overnight in water to cover. Or for a quick soak, place the peas in a saucepan with water to cover them by about 2 inches. Bring to a boil, then cover tightly, remove from heat, and let soak for about an hour. Drain the soaked peas and rinse. If you use split peas, presoaking is not necessary. Heat a large, heavy-bottomed pot over medium flame. Add the salt pork and sauté until it renders its fat. Add the onions and carrot and sauté until the onions are softened and translucent, but not colored, about 5 to 8 minutes. Add the peas, stock or water, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 1 1/2 to 2 hours, stirring frequently, until peas break down and thicken the soup.

INGREDIENTS • Yellow dried peas, whole or split –

1 pound, or 2 cups • Salt pork, diced – 8 ounces • Onions, chopped – 2 • Carrot, peeled and chopped – 1 • Stock or water – 6 cups • Thyme – 1 teaspoon • Marjoram – 1 teaspoon • Bay leaf – 1 • Allspice berries – 4

• Salt and pepper – to taste Adjust seasoning to taste. Serve hot, with coarse-grain mustard on the side foreach diner to stir into the soup to their taste. The soup is often eaten with warm punsch, which is a traditional liqueur in Sweden produced from spirits (often brandy or rum), arrack tea, sugar, and water. It was first imported to Sweden from Java in 1733. Arrack is the base ingredient of punsch.


GAZPACHO – Griete Wemekamp

by Alton Brown on the Food Network

Level: Easy Total: 2 hr 45min Prep: 45min Inactive: 2 hr Yield: 4 servings

1 Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. 2 Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Ingredients 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped Tomato juice 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red bell pepper 1/2 cup chopped red onion 1 small jalapeno, seeded and minced 1 medium garlic clove, minced 1/4 cup extra-virgin olive oil 1 lime, juiced 2 teaspoons balsamic vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon toasted, ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh basil leaves, chiffonade 3 Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.


CREAM OF ASPARAGUS AND BROCCOLI (or MUSHROOM) SOUP – Rick Holt Based on delish.com cream of asparagus soup. I decided to make this asparagus soup one day, but didn’t have enough asparagus! I had some broccoli and added that instead. The next time I made it, I substituted some mushrooms. Either works well.

INGREDIENTS 2 tablespoon butter 2 cloves garlic, chopped 2 shallots, finely chopped 1 – 1.5 pounds asparagus, ends trimmed, cut into 1" pieces 1 small broccoli head, coarsely chopped, or ½ pounds mushrooms, diced 2 cups vegetable broth (I use 1 Knorr vegetable bouillon cube, dissolved over heat in 1½ cups water, ½ cup white wine)

DIRECTIONS Over medium heat, melt butter in a cast iron or copper-bottom pot. Add garlic and shallots and cook 1 minute. Add asparagus and broccoli, season with pepper (and salt depending upon the broth), and cook until slightly tender, about 5 minutes.

3/4 cup whipping cream, plus more for garnish freshly ground pepper, salt freshly chopped chives and/or dill and/or parsley and/or basil, for garnish (alternatively, dried herbs)

Add broth and simmer, covered, until asparagus (and broccoli) are very tender, 10 to 15 minutes. Use an immersion or regular blender to puree. Stir in cream, then warm over low heat. Correct seasoning with salt and pepper to taste. Garnish with cream and herbs. Serves four.


GRAVLAX – Helena Lindqvist

Ingredients 3 pounds fresh salmon, center cut 1 large bunch of dill, plus 1/4 cup chopped dill for serving 1/2 cup kosher salt 1/2 cup sugar 2 tablespoons white peppercorns, crushed 1 tablespoon whole fennel seeds

Rich in Omega-3 Fatty Acids Great Source of Protein High in B Vitamins Good Source of Potassium Loaded with Selenium Contains the Antioxidant Astaxanthin May Reduce the Risk of Heart Disease May Benefit Weight Control And it tastes good!!!

Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash the dill, shake it dry, and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of the salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a cookie sheet on top of the foil and weight it with some heavy books or bricks. Refrigerate the salmon for at least two and up to three days, turning it every 12 hours and basting it with the liquid that collects.


EAST MEETS EAST CRAB BALLS – Gordon Harding Ingredients: 1/2 cup panko (Japanese-style breadcrumbs) 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon dried thyme 1 teaspoon mustard powder 1/8 teaspoon red pepper flakes 1/8 teaspoon cumin 1/8 teaspoon dried ground or finely chopped fresh ginger 1/2 teaspoon cinnamon 1/8 teaspoon or less freshly ground nutmeg 1 teaspoon dried basil 1/2 teaspoon seafood seasoning (Phillips or Old Bay *) 2 beaten eggs 2 tablespoons mayonnaise 2 tablespoons melted butter 2 tablespoons finely chopped shallots five 120-g cans chunk crab meat, drained (Clover Leaf or President’s Choice) *proprietary blends of celery salt, pepper, mustard, allspice (pimento), cloves, bay leaves, mace, cardamom, ginger, cinnamon, and paprika Method: Preheat oven to 375˚F and line a baking sheet with parchment paper. Combine panko, baking powder, and salt; set aside. Blend herbs and spices using a mortar and pestle; add to dry ingredients. Melt butter. Whisk eggs in a large bowl. Add melted butter, mayonnaise, and shallots to beaten eggs; mix well.

Fold in crab meat and then the dry mixture, until well blended. Shape into balls, 1 to 1 1/2 inches in diameter, and arrange on baking sheet. Bake in preheated oven for 15 minutes; turn over and bake an additional 15 minutes. Makes 30 crab balls; serve warm with toothpicks. This recipe was originally created for a friendly competition between friends in Centretown Ottawa in May 2008. Food played a pivotal role in our Scrabble™ evenings, and after working our way through homemade pizzas, innovative appetizers, and unusual cheeses, we settled on crab cakes as the ultimate challenge before one of the neighbours moved away. I modified my original recipe slightly, to prepare as crab balls for buffet gatherings.


SMOKED OYSTER DIP – Kathy Wirsig

Drain 1 tin smoked oysters. Dice finely. Blend with 4 oz Philadelphia plain cream cheese. Mix in 4 drops Tabasco Sauce. Mix in 1/2 tsp Worchester Sauce, Serve with whole wheat crackers or baked pita crackers *** adjust Tabasco and Worchester Sauce to your taste ***


TUNA BUN – Kathy Wirsig

MIX: 2 cans of FLAKED tuna in water, drained 1/2 C mayonnaise - start with 1/4 C 1 tbs capers or as many as you like, or add any chopped pickle your family likes 1/2 sweet onion or 3 spring onions, diced 1/2 red, orange, green, or yellow pepper, diced 1-2 celery sticks, diced “Handful” of diced carrots 1/2 C shredded cheddar cheese, or whatever you have available Split panini/brioche buns, or whatever you like, and spread heaping spoonful of mixture onto buns. Place open-faced buns on parchment lined cookie sheet. Place in preheated oven at 325F for 10 minutes. Easy supper. Serve with salad.


COLOURFUL CHICORY SALAD WITH ANCHOVY DRESSING – Bernd Rummel Ingredients 1 pound mixed chicory leaves, such as radicchio, Castelfranco or Belgian endives, trimmed and washed 2 garlic cloves, grated 4 anchovy fillets, chopped 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 2 tablespoons lemon juice Kosher salt and black pepper 4 tablespoons extra-virgin olive oil Croutons, for garnish Grated pecorino or Parmesan, for garnish Preparation Step 1 Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl. Step 2 Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.

Step 3 Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.


RICK’S LEFTOVER TURKEY SALAD – Rick Holt • 2 cups diced turkey (1⅓ cup light, ⅔ cup dark works well) • ½ cup dried cranberries • ½ cup chopped celery • 2 cobs corn (steam until tender, cool, strip kernels from cob and separate) or equivalent

amount of canned or frozen (then cooked and cooled) corn • 3 green onions, chopped • ¼ cup loose chopped dill (or 1 tbsp dill paste) • 1 tbsp Dijon mustard (I prefer whole grain) • 2 tbsp mayonnaise • 4 tbsp sour cream (5% fat is OK if eaten right away, but tends to become watery if kept) • Freshly ground pepper to taste

Don’t worry if your amounts are not exact!

Mix dry ingredients including dill (if chopped).

Stir in mustard, mayo, sour cream, and dill (if paste) with pepper.

Add extra mayo and/or sour cream to desired taste (mayo) and consistency (sour cream).


JANINE’S SALAD WITH VINAIGRETTE – Janine Schweitzer (a Chef is in the House recipe) Dressing

Ingredients: 1 clove garlic, halved 2 Tbsp (30 ml) Balsamic Vinegar 6 Tbsp (90 ml) Extra Virgin Olive Oil 1 tsp (5 ml) white sugar 1 tsp (5 ml) dry mustard ½ tsp (2.5 ml) salt ½ tsp (2.5 ml) freshly ground black pepper Dried herbs such as oregano or basil, to taste (optional)

Method:

1. Combine oil and vinegar. 2. Combine dry ingredients. Add to oil and vinegar and shake/blend well. 3. Add garlic. 4. Make well in advance of serving to allow garlic flavour to penetrate. Remove garlic and

shake dressing well before serving.

Salad

Note: This salad dressing works well with any of the greens listed below, alone or in combination; however, it may be too heavy for very delicate greens, e.g., micro greens, young leaf lettuce. I’ve provided some suggested salad combinations; however, you may have favourite combinations that aren’t listed here.

Method: 1. Use the greens as the base of the salad. Suggestions: arugula, lettuce, mixed greens,

spinach. 2. Toss with a combination of vegetables. Suggestions: slivered brussels sprouts, shredded

cabbage, shredded carrots, thinly sliced celery, thinly sliced green onions or diced red onion, thinly sliced red or green peppers, cherry tomato halves.

3. Add small quantities of seasonal herbs if desired: Suggestions: basil, mint, oregano, tarragon.

4. Toss with dressing and serve. 5. Garnish with freshly grated Parmesan cheese and/or walnut halves if desired.


PEAR AND GORGONZOLA SALAD – Rick Holt (a Chef is in the House recipe)

Ingredients:

Romaine lettuce (two cuts per person – see instructions) Pears (¼ per person) Gorgonzola (or other blue) cheese (30g per person), 5-10mm cubes or crumbs Honey roasted pecans (5-6 halves per person) Fruit infused balsamic vinegar (I use mission fig or black currant) Olive oil

Instructions: Cut the lettuce across the grain in ~2cm wide strips and place in salad bowl. Slice the pears and arrange on top of the lettuce. Drizzle with the olive oil, then with the vinegar. Distribute the cheese and pecans on top of the pears

(salad for two shown) I sometimes omit the vinegar and oil, and serve commercial blue cheese dressing (cut with whipping cream) on the side .


CHILI-LIME SWEET POTATO TACOS – Lorna Sim

6 servings 30 min

Quick pickled radishes 5 radishes thinly sliced 1 tbsp lime juice Pinch salt and pepper 1 tbsp chopped fresh cilantro Sweet potato Tacos ½ cup green lentils rinsed 1 tbsp olive oil 350 g sweet potato peeled and cut in ½ inch chunks

1 onion chopped 2 tsp chilli powder (I found it pretty spicy. I may cut back next time.) ½ tsp salt 1 tbsp lime juice 12 soft tortillas 1 avocado peeled and sliced Pickled radishes In bowl stir together radishes, lime juice, salt and pepper. Let stand for 20 min. Add cilantro. Tacos Meanwhile in saucepan of boiling water cook lentils until tender for 12-15 min. Drain. While lentils are cooking in large non-stick pan cook over med-high heat potato onion and chilli powder stirring until fragrant2min.stir in 1 cup water reduce heat to med stirring until potatoes are cooked about 12 min. Add lentils and salt and a little water if needed. Spoon ¼ cup mixture on tortilla garnish with avocado radish and cilantro.


COD WITH SPICED RED LENTILS – Ginny Frost ¾ C red lentils ¼ tsp ground turmeric 2½ C fish stock 1lb cod, haddock or pollock fillets (skinned and cut into chunks) 2 tbsp vegetable oil 1½ tsp cumin seeds 1 tbsp grated ginger root ½ tsp cayenne 1 tbsp lemon or lime juice 2 tbsp chopped cilantro (coriander leaf) Pinch of salt Optional vegetables (choose any or all). Beans, carrots, onion, mushrooms, zucchini

Bring lentils, turmeric, and fish stock to the boil and simmer 20-25 minutes until lentils are just tender*. Sauté oil and cumin seeds until seeds begin to pop, add grated ginger and cayenne. Stir. Pour this mixture on the lentils, add juice and coriander leaf and stir gently. Lay fish on top of lentil mixture, cover and simmer 10-15 minutes just until fish is cooked. Garnish with a bit of cilantro, and serve. * veggies can be added while lentils are first being cooked


FALL-OFF-THE-BONE ROASTED CHICKEN THIGHS – Bernd Rummel

12 chicken thighs ⅓ cup (80 ml) each Dijon mustard, low sodium soy sauce ¼ cup (60 ml) lemon juice (juice of two lemons) 2 tbsp (30 ml) olive oil 2 tbsp (30 mL) dried fines herbs (parsley flakes, chives, tarragon, chervil leaves) 1 tsp (5 ml) fennel seeds Kosher salt Cracked black pepper 2 cups (500 ml) chicken stock Place the chicken in a single layer in a 9” x 13” (3.5 L) baking dish. In a bowl, whisk mustard, lemon juice and olive oil. Pour mixture over chicken, turning thighs to coat evenly. Sprinkle on mixed herbs and fennel and season to taste with salt and pepper. Cover with foil. Bake in preheated 350F (180C) oven 45 minutes. Remove foil; baste with juices. Add stock: stir to turn up any solids formed on bottom of pan. Baste again. Roast 1 hour. Tops of thighs will turn caramel colour. Transfer chicken to platter. Transfer liquid to gravy boat to pass separately. Makes 12 servings.


BLACK SESAME SALMON with soba noodles and chili lime sauce – Ian M. Fraser & Janine M. Schweitzer

Level of difficulty: easy, Preparation time: 45 minutes, Acknowledgement: chefsplate.com A lip-smacking union of fresh citrus, sesame and soy seasoning, this is an invigorating pairing with seared salmon as its hero. Freshly squeezed lime juice whisks up into a zingy dressing, hugging the twirls of soba noodles and crisp veggies. Very nice when paired with a B.C. Viognier, or equivalent white wine. Serves two (2). Ingredients • 2 Salmon Fillets • 3 oz Soba Noodles • 3 oz Snap Peas • 1 small Baby Bok Choy (about 4 oz) • 1 Carrot • 1 Lime • 1 oz Sesame Oil • 5 g Black Sesame Seeds • 2 tbsp Soy Sauce • ½ oz Garlic Chili Sauce (or more, to taste) • ½ oz Brown Sugar

Nutrition – dairy free Per Serving: • Calories 600 • Fat 29 g • Cholesterol 0 mg

• Sodium 830 mg • Carbs 47 g • Fibre 5 g • Sugars 12 g • Protein 38 g

1. Prepare the ingredients 2. Cook the soba noodles and peas • Read the entire recipe. • Wash and dry all produce. • Bring a large pot of salted water to a boil • Peel the carrot. Run the vegetable peeler

down the full length to shave off long ribbons. Set aside in small bowl.

• Remove the end of the bok choy stalk and discard. Thinly slice the bok choy. To do this, cut in half (length-wise), and then slice thinly across the width, from base to leaf (all is usable).

• Using a small paring knife, cut away the ‘strings’ along the edges of the snap peas (see YouTube video for guidance on this, if desired). Once removed, cut each pea pod in half (across the width of each pod, French-cut style).

• Quarter the lime

• When the water boils, add the soba noodles. Cook for 3 minutes, and then add the snap peas.

• Continue cooking for another 2-3 minutes, until tender – but still firm to the bite.

• Strain and rinse the noodles and peas with cold water until chilled.i

• Return the noodles and snap peas to the pot.

Chef’s Tip: After rinsing the noodles and peas in cold water, lightly shake the strainer to remove as much moisture as possible. This allows the flavour of your dressing to stay as concentrated and punchy as intended!


3. Cook the salmon 4. Toss the chili lime soba noodles and serve • Meanwhile, dry the salmon fillets with

paper towel and season with salt and pepper.

• In a medium pan (non-stick, ideally), heat ¼ oz of the sesame oil over medium high until hot.

• Add the salmon and cook for 3 minutes per side (or until the salmon reaches 140° F) or continue cooking to your liking.

• Remove the salmon from the pan.

• In a small mixing bowl (a measuring cup also works for this purpose), add the soy sauce, garlic chili sauce, brown sugar, juice from ½ of the lime and the remaining sesame oil. Whisk to dissolve the sugar.

• Add the carrot ribbons, bok choy and chili lime dressing to the pot holding the soba noodles and peas. Toss to coat. [You’re now ready to serve]

• Plate the chili lime soba noodle and pea concoction, placing the salmon over top.

• As a finishing touch, sprinkle the black sesame seeds over the entire presentation. Squeeze on the remaining lime juice to taste.


SALMON CRUNCH PIE – Kathy Wirsig

Crust (save 1 cup for topping) 1 1/2 cup shredded cheddar cheese 1 teaspoon salt 1 teaspoon paprika 1/2 cup butter 1 1/2 cup flour 1/2 cup chopped almonds Grease 10’’ pie plate. Combine above and press into plate. Filling 14 oz salmon (drained and deboned) 3 eggs 1/4 cup mayonnaise (Miracle Whip) 1 cup sour cream 1/2 cup shredded cheddar cheese

Heat oven to 375 ˚F. Arrange salmon in crust. Beat eggs and add other ingredients. Spoon over salmon. Sprinkle reserved cup of crust on top. Bake 40 minutes. GOOD HOT OR COLD!!!


RICK’S CHILI – Rick Holt More than 50 years ago, I watched a friend, Anne Kubar, make chili, and some years after that, I tried to repeat it, based on my recollection of what she had done. Anne’s original used beef and had carrots, kidney beans, onions, green peppers, celery, ground beef and chili powder for sure, but I have been making this for so long, tweaking it here and there, that it now could be quite different from hers. 1 ½ lb lean ground lamb (or beef) 28 oz can diced tomatoes 19 oz can red kidney beans 14 oz can baked beans (I use Heinz beans with tomato sauce) 24 oz can/jar spaghetti sauce 3 small yellow onions (diced) 1 large green bell pepper (diced) 5-6 celery stalks (sliced) 5 medium sized carrots (coined) 1 lb button mushrooms (quartered) 1 cup frozen or canned corn 1 cup red wine 2 tbsp olive oil 1 tbsp ground savory 1 tbsp oregano flakes 1 tbsp ground cumin 1 tsp black pepper 8-10 bay leaves 5 tbsp chili powder (or to taste) 1 tsp salt ½ head garlic, ~8 medium cloves (sliced) 1-2 tbsp brown sugar

Break up and brown the meat with the garlic, ½ tsp pepper, ½ tsp salt , set aside. Sauté onion, green pepper, celery in olive oil, with ½ tsp pepper, ½ tsp salt (I do this in a stainless dutch oven). Add spaghetti sauce, tomatos, red wine. Stir in meat, savory, cumin, oregano, chili powder. Stir in beans. Stir in carrots, corn. Add bay leaves. Bring to a boil on stove top. Cover and bake 1 hour at 350⁰F. Stir in mushrooms. Cover and bake 1 hour at 350⁰F. If slightly bitter, add sugar. Add salt to taste. Let stand ½ hour. Remove bay leaves. Serve.


KATHY’S GOUDA CHEESE AND OLIVE PICNIC PIE – Kathy Wirsig

• unbaked 9 " pie crust • 1 tbsp margarine or oil • 6-8 finely sliced green onions-if using

cooking onions sliced NOT diced • dash of garlic powder or 1 finely

diced fresh garlic • 1/2 cup pimento stuffed green olives

sliced • 1 cup packed shredded Gouda • 2 eggs • 1 1/4 cups of table cream • 1/2 tsp black pepper Directions: • set oven to 400F (200C) • melt butter/oil/margarine and add

finely sliced onion and garlic; sauté until onions are soft and slightly golden, but NOT browned

• spread onion mixture in an even thin layer in pie shell and then spread sliced olives on top

• sprinkle Gouda cheese over olives and onion in pie shell

• beat eggs well and stir in cream and pepper

• carefully pour into pie shell • bake for 15 minutes at 400F (200C); THEN

lower heat to 350F (170C) and cook for 20 to 25 minutes, until pie crust is brown and filling is set

• allow to cool and refrigerate; may be eaten warm or cold, BUT pre-slice the cooled cooked pie

I would make this for a late lunch when we boated on the Rideau. We would tie up at the lock docks, either before or after locked though, and eat at the lock docks. We would finish it the next day for breakfast (if any was left over) and then have sandwiches for lunch.


GINNY’S QUICK AND EASY MICROWAVE MEAL – Ginny Frost

Place a thawed boneless, skinless salmon fillet on a plate. Sprinkle with PC Lemon and Herb seasoning. Cover with a second plate and microwave on high for one minute, then turn the fillet over and sprinkle the other side with seasoning; cover and cook for one more minute. Serve with a sweet potato that has been punctured with a fork and cooked for 3-4 minutes in the microwave, and perhaps a kale or broccoli slaw with tomato and chopped onion and sundried tomato salad dressing added (or any salad you enjoy).


GARGI’s CHICKEN TIKKA MASALA – Sanjay Luthra

DIRECTIONS

Clean away remaining skin, fat, etc. from chicken so it is as clean as possible.

Mince onions in a food processor until finely chopped but not runny.

Heat oil in a large pot. Add onions, paprika and red pepper. Brown onions on medium heat. Add ¼ cup water once. Brown until they are golden. Remove and set aside.

Add chicken to pot with a bit more oil. Add crushed garlic, ginger, and all spices except garam masala, and coriander. Cook on medium heat until chicken starts to brown (about 15 minutes). Stir frequently so it browns. Adjust heat so it doesn't boil in its own water.

Add onions back to pot. Add ¾ cup water. Cook another 10 minutes on medium heat, stirring frequently until chicken is cooked through.

Add coriander and garam masala. Remove from heat.

Add sour cream and set aside for a few minutes to settle.

Serve over rice or with naans.

Note: You can replace sour cream with 3% yogurt but will need a bit more to achieve the same colour.

INGREDIENTS

8 Pieces Chicken thighs (boneless, skinless) 1½ Cup Onions, chopped into chunks 3 Tbs. Garlic, finely chopped 2 Tbs. Ginger root, finely chopped ½ Cup Oil ½ Tsp. Paprika 1 Tsp. Salt (to taste) ¼ Tsp. Red pepper ¼ Tsp. Powdered cloves ¼ Tsp. Powdered cinnamon ½ Tsp. Powdered cardamom 1 Tbs. Sour cream ¼ Cup Fresh coriander, chopped 1 Tsp. Garam masala


CHEESE FONDUE – Rick Holt

My father visited Switzerland in 1966. He came home with a recipe for cheese fondue and a ceramic fondue pot, both of which were quite rare in North America in those days. Not long after that, he came up with the idea of dipping vegetables as well as bread. The combination has been a staple at family get-togethers ever since.

450 ml dry white wine 250 g Emmental cheese (coarsely grated) 250 g Gruyère cheese (coarsely grated) 2 large cloves of garlic (crushed) 2 heaping tbsp cornstarch ½ tsp ground nutmeg ¼ tsp ground black pepper ½ tsp salt In a mixing bow, stir together the grated cheese, cornstarch, nutmeg, salt and pepper. I cook it in a metal pot and then transfer to the fondue pot, but you can cook it in the fondue pot. Put the wine and garlic in a pot on medium heat until bubbles start to form on the bottom. Stir in the cheese mixture. Continue heating and stir until smooth and it just starts to boil. If it needs thickening (that depends a lot on the cheese), add a level tbsp of cornstarch to 50 ml cold wine and stir until the cornstarch is suspended in the wine, then add to the fondue, or… If too thick, just add 50 ml of wine.

Continue heating and stirring until it just starts to boil again. Repeat as necessary to get the right consistency. Transfer to the fondue pot. Serve with: Diced (2 cm) crusty white or whole grain bread or a combination of both, steamed Brussels sprouts, steamed asparagus spears and sautéed whole mushrooms (dip everything). Hint: To kick up the flavour, stir the drippings from the sautéed mushrooms into the fondue before transferring to the fondue pot.


LASAGNA – Janine Schweitzer (a Chef is in the House recipe)

Serve with a salad

1 lb (454 grams) extra lean ground beef I onion, diced 2 cloves garlic, minced ¾ tsp (7.5 ml) each salt and freshly ground pepper 1 tsp (5 ml) dried basil ½ tsp (2.5 ml) dried oregano Pinch of dried chili flakes (optional) or to taste Handful fresh parsley, chopped 28 oz can (796 ml) Marzano style (whole) tomatoes 5.5 ounce can (296 ml) tomato paste 500 g tub 2% cottage cheese ¾ cup (170 ml) freshly grated Parmesan cheese, divided 9 oz (320 g) part skim Mozzarella cheese, grated Pinch fresh nutmeg Lasagna noodles, 9 or 6.

NOTES: I make lasagna in an 8-inch square pan. I use 6 noodles because I like lasagna with relatively more sauce than pasta. I cut the noodles to fit the pan and use the smaller ‘remnant’ pieces of noodles for the middle noodle layer. Use 9 lasagna noodles if you prefer lasagna with more noodles or if you use a traditional (longer) lasagna pan and don’t need to cut the noodles. Method:

1. Cook noodles, drain and set aside 2. Brown meat, onions and garlic. Drain any excess fat. 3. Add tomatoes, tomato paste, parsley, and spices. Simmer about 30 minutes or until

thick. 4. Spread 1/3 of the meat mixture in bottom of 8-inch square pan. Top with 1/3 of the

noodles. 5. Combine ½ cup (125 ml) Parmesan cheese, cottage cheese and nutmeg. 6. Spread ½ of the cottage cheese mixture on the noodles. Top with a small amount of the

Mozzarella. 7. NOTE: Save enough Mozzarella for the top layer to completely cover the final layer of

lasagna noodles so they don’t dry out.


8. Spread 1/3 of the meat mixture on the noodles. 9. Spread 1/3 of noodles on meat mixture then spread remaining cottage cheese mixture

and a small amount of Mozzarella on noodles. 10. Spread with remaining meat sauce and noodles. 11. Top with remaining Mozzarella and Parmesan. 12. Bake at 350 degrees Fahrenheit for 45 minutes until lasagna is bubbly and cheese is

melted and slightly browned. Allow to rest 5 – 10 minutes before cutting and serving. 13. Top with chopped parsley and additional freshly grated Parmesan if desired.


VEGETARIAN CHILI – Suzanne Harding (a Chef is in the House recipe) You can, of course, start the process by soaking 1+ cup of your choice of beans overnight, adding the cinnamon and garlic to the pot the next day, and cooking it for three hours before proceeding. I have done this many times over the years, but lately, I have been preparing the meal with canned beans and therefore do it all in the one pot from the start. I cook it on the stovetop in a Dutch oven.

Although the recipe comes together quite quickly, I usually prepare it early in the day (or the day before) we plan to eat it. This allows it to develop depth of flavour.

3 tbsp oil 2 C chopped onion or shallot 1 cinnamon stick 4 large cloves garlic, minced 1 796 ml (28 oz) can crushed tomatoes or diced tomatoes with juice 1 540 ml (19 oz) can bean medley, drained and rinsed 1 540 ml (19 oz) can black beans (or other beans that are not in the mix), drained and rinsed 2 tsp cumin

½ C bulgur 1 C water 2 C corn kernels (I use frozen) 4 tbsp tamari (Japanese natural soy sauce) or Bragg’s liquid soy seasoning 1 tbsp chili powder

Heat the oil in a large pot. Sweat onions and garlic. Add tomatoes (if using diced, break them up in the pot), cinnamon, beans, and cumin. Mix well and heat through. Add bulgur, corn, tamari and chili. Simmer over low heat for 20 minutes, stirring often, and adding water as necessary (bulgur absorbs liquid as it cooks, but density is a personal choice). Adjust seasoning to taste.

Freezes well, but the cinnamon stick should be removed.

There are a few other ingredients in the original recipe (The Big Carrot Vegetarian Cookbook, 1989) which I do not incorporate, but which you may want to try: 1 (4oz) can diced green chilies, 4 drops Tabasco sauce, 2 t ground coriander, and black pepper to taste.


MUSHROOM AND SHALLOT QUICHE – Rick Holt (a Chef is in the House recipe)

This is based on the frittata recipe in the Breakfast and Brunch section of this cookbook. You could add the halved cherry tomatoes from that recipe to the top of the quiche. You also could add the sausage or ham from this one to the frittata.

Ingredients: • 6 eggs • ½ cup sour or whipping cream • 6 mushrooms, chopped • 3 shallots, chopped • 2 tbsp chopped fresh basil or 1 tsp dried

basil (or to taste) • 2 tbsp chopped fresh or 1 tsp dried dill

(or to taste) • Salt, pepper, olive oil • 15- g grated extra-old cheddar cheese • 50-75 g cooked ham or sausage, diced • Deep 9 inch pie shell. I use Tenderflake

Instructions: Preheat oven to 375⁰F. Whisk cream, eggs, dill, basil, with salt and pepper to taste, until thoroughly mixed. Set aside. In a skillet, sauté the mushrooms and shallots (with salt and pepper to taste) in olive oil until tender.

Place the pie shell on a cookie sheet. Arrange the sauté in uniform layer in the bottom of the pie shell. Evenly distribute the sausage or ham over the mushroom-shallot layer. Slowly pour in the egg mixture. Spread the cheese uniformly on top of the egg mixture.


Bake for 35-40 minutes. The top should be browned and the quiche should not jiggle if you shake the cookie sheet. Remove from the oven and let rest 10 minutes.

Serve, with a salad. Serves four.


BASAMIC-MAPLE PORK RIBS – Dan Phelan (a Chef is in the House recipe) Serves 4 Ingredients 2 racks pork back ribs 1 lime, thinly sliced 1 tsp (5 ml) whole black peppercorns 1 ¼ cups (300 ml) ketchup ¾ cup (175 ml) pure maple syrup ⅓ cup (75 ml) balsamic vinegar ¼ cup (50 ml) cider or red wine vinegar 2 tbsp (25 ml) soy sauce 2 tsp (10 ml) dry or Dijon mustard ¼ tsp (1 ml) cayenne pepper Steps 1. Preheat oven to 325°F (160°C). 2. Place ribs on a cutting board, meaty side down. Insert the tip of a knife underneath the thin membrane covering the bones at the narrow end of the rack. Using paper towel to grip the membrane, carefully peel off and discard. 3. Place ribs on a large rimmed baking sheet meaty side up. Place lime slices on ribs and sprinkle peppercorns onto baking sheet. Pour 1 Y2 cups (375 ml) hot water onto baking sheet. Cover entire pan with foil, sealing edges tightly. Bake for 2 hours or until ribs are fork-tender and pulling away from the bone. Discard water, lime slices and peppercorns. 4. Meanwhile, combine ketchup, syrup, balsamic vinegar, cider vinegar, soy sauce, mustard and cayenne in a saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 20 minutes or until reduced by about one third and thickened. 5. Line a large baking sheet with parchment paper or foil. 6. Cut the ribs between bones into individual ribs and place in a large bowl. Add sauce and toss to coat evenly. Place on baking sheet meaty side up, leaning ribs against each other as necessary to hold upright, reserving any extra sauce. Bake for about 60 minutes brushing halfway with reserved sauce, until ribs are glazed and sticky. Pile ribs on a warmed serving platter and serve immediately.


LAMB TAJINE – Karen McTaggart (a Chef is in the House recipe) Ingredients ¾ cup dried chickpeas 5 garlic cloves (2 whole, 3 chopped) 1 large cinnamon stick, broken in half 2 tablespoons olive oil 3 pounds 1" cubes lamb shoulder Kosher salt and freshly ground black pepper 1 large onion, diced Lamb 5 teaspoons Ras-el-Hanout spice blend* 1 tablespoon chopped peeled ginger 1 cup canned diced tomatoes with juices 2 ½ cups (or more) low-salt chicken stock ½ cup halved dried apricots

Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.

Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.

Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1 /2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.

Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper to taste.

*Ras-el-Hanout spice blend 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon salt ¾ teaspoon freshly ground black pepper ½ teaspoon ground cinnamon ½ teaspoon ground coriander seeds ½ teaspoon cayenne spice_blends ½teaspoon ground allspice ¼ teaspoon ground cloves

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.


COCK-A-LEEKIE – Ginny Frost (a Chef is in the House recipe)

In a large pot combine:

2 large boneless chicken breasts cut into bite size pieces 1 onion diced 1 large carrot sliced 5 cups water 2-3 tsps. chicken bouillon powder ¼ tsp ground black pepper salt if required (to taste) 1 bay leaf 1 sprig of thyme (chopped fresh if available) 1 tbsp of parsley (chopped fresh if available) ½ cup pot barley

Bring to a boil, then simmer for 35 minutes.

While the chicken mixture is simmering, slice 3-4 leeks and wash very thoroughly as they can be sandy.

Add leeks and cook an additional 15 minutes


THREE CHEESE MACARONI – Dan Phelan (a Chef is in the House recipe) Serves four Ingredients 1 pound ground beef 1 onion diced 1 garlic clove...minced. 1 cup of macaroni ⅛ cup of beef bullion ½ cup of tomato sauce. three cheeses grated: Cheddar, Swiss, Parmigiana, or package of three cheeses (total 320 g) 1 tablespoon of Worcestershire sauce salt and pepper to taste oregano to taste. 2 tablespoons of butter for macaroni 1 tablespoon olive oil for onions/garlic Steps Sauté the onion and garlic in the olive oil. Set aside.

Brown the beef and season with salt and pepper,oregano and Worcestershire sauce. Add the tomato sauce, onion, garlic and bullion and simmer under low heat.

Cook the macaroni and place in a large bowl: add butter and ground pepper and mix .

Add beef and tomato mixture and mix well.

Place mixture in ramekins and cover with cheese.

Bake at 350 degrees for 20 minutes and broil for another 5 minutes to get cheese to a nice bubbly texture.

Let stand for at least five minutes before serving because dishes will be hot.


BAKED MUSHROOM AND SHALLOT FRITTATA – improvised by Rick Holt

Inspired by Helene Lowry

Ingredients: • 6 eggs • ½ cup sour or whipping cream • 6 mushrooms, chopped • 3 shallots, chopped • 2 tbsp chopped fresh basil or 1 tsp dried

basil (or to taste) • 2 tbsp chopped fresh or 1 tsp dried dill

(or to taste) • Salt, pepper, olive oil • I cup grated extra-old cheddar cheese • 10-15 cherry or grape tomatoes, halved

Instructions: Preheat oven to 400⁰F. Whisk cream, eggs, dill, basil, with salt and pepper to taste, until thoroughly mixed. Set aside. In an oven-proof 10” skillet, sauté the mushrooms and shallots (with salt and pepper to taste) in olive oil until tender, then reduce heat and arrange in a uniform layer.

Brush the sides of the skillet with olive oil. Slowly pour in the egg mixture. Spread the cheese uniformly on top of the egg mixture. Arrange the tomatoes cut-side down on top of the cheese.


Bake for 20 minutes. Remove from the oven and let rest 10 minutes.

Serve, with toast and fresh fruit on the side, being careful not to burn yourself on the skillet handle(s)!! Serves three or four.


CABBAGE AND APPLES (Cooking with Local Fall Produce) – Ginny Frost It is delicious (R + H).

Ingredients • 2 lbs. red cabbage • ¼ C. butter • ½ C. chopped onion • 1 ½ tsp. salt • ¼ tsp. pepper • 3 Tbsp. vinegar • 1 ½ C. peeled and diced apples • Sour cream to garnish (optional)

Shred cabbage coarsely. Melt butter, add cabbage, onion, seasonings and vinegar. Cook, covered, for 20 minutes over low heat, stirring occasionally. Add apples, cover and cook a further 20 minutes or until tender, stirring every few minutes. Serve with sour cream. Serves six.


CORNBREAD – Suzanne Harding (a Chef is in the House recipe)

1 cup flour (I use spelt) 2 ½ t baking powder ⅓ tsp salt ¼ tsp baking soda ¾ cup cornmeal ¼ cup unsalted butter, softened 1 egg ¼ cup honey ¾ cup cold milk

Mix all ingredients together and pour into a greased 8 x 8 inch pan. Bake at 350˚ for 20 to 25 minutes, until toothpick inserted into the centre comes out clean. Cool in pan. Cut into squares. The original recipe was shared by a university floormate in 1976; we made it often. I have adjusted the balance of ingredients over the years. Note: I often make mini muffins with this recipe, lining the muffin tin with unbleached baking cups (https://www.ifyoucare.com/baking-cooking/baking-cups/). Baking time is reduced to 12 minutes.

https://www.ifyoucare.com/baking-cooking/baking-cups/


CHICKEN MARINADE – Bernd Rummel 5 tbsp olive oil 3 tbsp ground cumin 1 tbsp paprika 2 tbsp sugar 5 tbsp lemon Juice 7 tbsp minced garlic ½ tsp salt 1 tsp cracked pepper 1 tsp cinnamon In small bowl, stir ingredients together. For about 20 boneless, skinless chicken thighs. Marinate for a minimum of 4 hours or overnight.


ONION JAM – Suzanne Harding

You can buy a jar of onion chutney, gourmet balsamic onion spread, or caramelized onion marmalade, but if you are keen to incorporate local produce and love it when your home is filled with delicious smells, then this is a fun recipe to try.

In the 15 years since I cut the original recipe from the Ottawa Citizen, I have made onion jam several times a year and adjusted the recipe to reflect ingredient availability and my menu. As the recipe can be easily doubled or tripled, I have also often made batches to give as gifts.

Onion jam is a lovely accompaniment to roast beef or chicken, but it is also delicious with a creamy brie, as a condiment in lunch wraps and at barbeques, or even with fish and chips. When there is a jar in our fridge, it doesn’t last long. I eat it with everything!

photo by Suzanne

Ingredients

• 2 tbsp (25mL) olive oil • 2 tbsp (25 mL) butter *adds richness in flavour and colour • 4 large red onions, halved and sliced into ¼- inch (½-inch) moons • 2 cloves garlic, crushed • 1 tsp (5 mL) fresh or 1/2 tsp dried thyme • 1/4 cup (50 mL) balsamic vinegar • 1 tbsp (15 mL) brown sugar or maple syrup • Pinch of salt


Method

1. In a sauté pan, heat olive oil and butter over medium heat until melted. 2. Add onions, salt, and garlic. 3. Sauté until onions are cooked and caramelized, stirring frequently. 4. Add sugar and thyme, stirring to dissolve the sugar. 5. Add vinegar and simmer until the mixture is thickened and has a jam-like consistency. Be

patient; this takes time. 6. Remove garlic and set aside for another use; it is delicious. 7. Store cooled jam in a covered jar or glass dish in the refrigerator. 8. Process as a preserve, if planning to save jam in the pantry or give as a gift.

Makes about two cups (500 mL).

Variations I have tried • Replace garlic with ginger • Replace red onions with yellow onions • Replace balsamic vinegar with apple cider vinegar • Replace thyme with cinnamon and cardamom • Add crumbled, crispy bacon


Homemade Clotted Cream

From Curious Cuisiniere. Tried by Lorna Sim with excellent result.

To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep! Yield: 1 cup Ingredients • 2 c heavy cream (not ultra-pasteurized) Instructions Day 1 1. Preheat your oven to 170-180ºF. 2. Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.) 3. Place the cream in the oven for 12 hours, uncovered. (This works great overnight*)

Day 2 After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again). Day 3 1. After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk**. The skin in fine, it will soften as it is mixed into the cream.) 2. Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.) 3. Store the cream in the refrigerator for up to a week.

* Some ovens have a safety feature that shuts them off after extended periods of time. If this is your oven, you may want to do the clotting step during the day, when you can make sure your oven stays on and at a low temperature. **The leftover liquid can be used like milk. It’s great for baking!


CHOCOLATE FUDGE CAKE – Lorna Sim

Ingredients 1 cup (250 mL) butter 2 cups (500 mL) semisweet chocolate chips 1¼ cups (310 mL) white or cane sugar 1 cup (250 mL) unsweetened cocoa powder 1/ 2 cup (125 mL) quinoa flour 5 large eggs ⅓ cup (80 mL) sour cream ¾ cup (185 mL) whipping cream (35%) 1 tsp (5 mL) pure vanilla extract 2 cups (500 mL) fresh raspberries (optional)

A rich, dense cake covered in a smooth ganache frosting that will have your guests thinking you bought this cake at a fine bakery. The better the quality of bittersweet or semisweet chocolate (not milk chocolate), the tastier the ganache. If you are using chocolate chunks instead of chocolate chips, chop them into smaller pieces to ensure they melt thoroughly. Make this cake one day before you plan to serve it. Preheat the oven to 350°F (180°C). Lightly grease a 10-inch (25 cm) springform pan or spray with cooking oil. Fit a piece of parchment paper into the bottom of the pan. Melt the butter in a small saucepan on medium-low heat. Stir in 1 cup (450 mL) of the chocolate chips until almost melted. Remove the saucepan from the heat. Whisk the sugar, cocoa powder and flour in a large bowl until well combined. Whisk in the eggs and sour cream until thoroughly mixed. Whisk in the chocolate-butter mixture. Pour the batter into the pan and bake on the center oven rack for 40 to 45 minutes or until a knife comes out clean when inserted in the

center of the cake. Remove the cake from the oven and place a piece of foil over the top of the cake pan to keep the top of the cake from drying out. Cool the cake. When the cake is completely cool, remove the outer ring. Invert onto a flat platter and remove the parchment paper. Place the remaining I cup (450 mL) of chocolate chips in a medium bowl. Heat the whipping cream in a small saucepan to boiling (watch it carefully, and don't let it boil over). Pour the hot cream over the chocolate chips and whisk until smooth. Blend in vannila. Let cool briefly (3 minutes) and then pour carefully over the cake starting in the center of the cake and spiraling outward. Continue untill the cake is covered. Tip: If you run out of ganache, before you reach the outer edge, pick up the platter and slightly tilt it, allowing the ganache to spread. Refrigerate the cake until completely chilled. Garnish with raspberries (if using). Store covered in refrigerator for up to 1 week.


SNAPPY GINGER SNAPS – Suzanne Harding

I was recently grateful for the bulk ingredients in my pantry that enabled me to bake cookies. I rarely do so outside of Christmas, but had a craving for gingersnaps and a recipe bookmarked.

(recipe by Mairlyn Smith in Ultimate Foods for Ultimate Health)

½ cup (125 mL) canola oil 1 ¼ cup (310 mL) granulated sugar ¼ cup (60 mL) molasses 1 egg 1 ¾ cup (425 mL) whole wheat flour 1 tsp (5 mL) baking soda 1 tsp (5 mL) baking powder 2 tsp (10 mL) ground ginger 1 Tbsp (15 mL) ground cinnamon Optional: ¼ cup (60 mL) diced candied ginger

1. Preheat the oven to 375˚F (190˚C). Line a cookie sheet with parchment paper. 2. In a large mixing bowl, beat together the oil and I cup (250 mL) of the sugar. Reserve ¼

cup (60 mL). 3. Add the molasses and egg. Beat until fluffy. 4. Stir in the flour, baking soda, baking powder, ginger, and cinnamon until the dough

becomes stiff. 5. Scoop out teaspoonfuls and roll in the reserved sugar. Press down lightly on the cookies

with a fork, to flatten them slightly.


6. Bake for 12 to 15 minutes or until golden brown. If using an insulated cookie sheet, reduce the baking time by 3 to 7 minutes. Let cookies cool on the sheet for 1 to 2 minutes, then remove and let them cool the rest of the way on a wire rack.

Makes 36 cookies. Addendum:

• I am a ginger lover, but had no candied ginger in my pantry, so I increased the amount of ground ginger to 1 Tbsp.

• I used an insulated cookie sheet and, in my oven, they were perfect after 9 minutes. • I ended up with 42 three-bite cookies.


RICK’S SWEDISH OREOS – Rick Holt

Between two Swedish style ginger snap wafers, e.g., Nyåkers, available at Loblaws, spread uniformly 1½-2 tbsp (8-10mm layer) vanilla ice cream (I use PC Cream First Vanilla Bean).

Serve! Enjoy! Njut!


ANNA OLSN’S HOT CROSS BUNS – Lorna Sim

This recipe (better late than never) from Anna Olson is potentially the true meaning of happiness! Warm, moist dough is complimented with dried cranberries and rich icing.

Dough ¾ cup 2% milk, heated to just above body temperature (105ºF) 4 tsp instant dry yeast ⅓ cup sugar 3 large eggs, at room temperature ½ cup vegetable oil 3 ¾ cups all-purpose flour 1 tsp finely grated lemon zest ¾ tsp salt ½ tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground nutmeg ¼ tsp ground clove ⅓ cup dried currants ¼ cup mixed diced peel Hot Glaze ½ cup sugar 3 Tbsp water 1 tsp vanilla extract Icing ¾ cup icing sugar, sifted 1 Tbsp milk, plus extra if needed

Dough 1. For the dough, measure all of the ingredients except the currants and peel into the bowl of a mixer fitted with the hook attachment or in a large bowl. Mix the dough on low speed until it comes together, then increase the speed by one and knead until the dough is smooth and elastic, about 5 minutes (the dough is soft and should stick to the bottom of the bowl). If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out onto a lightly floured work surface and knead until smooth. Towards the end of kneading, add the currants and mixed peel and knead in. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size. 2. Turn the risen dough out onto a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface. Place the rolled buns in a greased 9-x-13-inch pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes. 3. Preheat the oven to 350ºF. Uncover the buns and bake for 25 to 30 minutes, until a rich brown on top. While still hot from the oven, prepare the glaze.


Hot Glaze 1. For the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.

Icing 1. For the icing, stir the icing sugar and together until a thick consistency suitable for piping (add a few more drops of milk, if needed). Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving. 2. The buns will, keep, well wrapped, for a full day.

There is no law saying that one may only eat them at Easter.


CLASSIC SCONES – Lorna Sim

From The Joy of Cooking.

Preheat oven to 450ºF. Sift together in a large bowl: • 1 3/4 cups all purpose flour • 2 1/4 tsp baking powder • I tbsp sugar • 1/2 tsp salt Cut in, using a pastry blender and two knives, until the size of small peas: 1/4 cup cold butter Beat in small bowl: 2 large eggs Reserve 2 tbsp of egg mixture. Beat into the remainder: 1/3 cup heavy cream Make a well in the dry ingredients. Pour in the liquid and combine with a few swift strokes. Handle the dough as little as possible. Turn it out onto a lightly floured board. Pat to 3/4 inch thick. Using a two-inch round cutter cut 12 biscuits. Place on an ungreased cook sheet. Brush with removing egg. Bake for 10-12 minutes.

Makes 8-12 scones.


BANANA BREAD – suggested by Dan Phelan

No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing bowl. The best bananas to use for banana bread are those that are over-ripe. The yellow moist and delicious banana bread recipe. Easy to make, no need for a mixer! Ripe bananas, butter, sugar, egg, vanilla, baking soda, and flour.

peels should be at least half browned, and the bananas inside squishy and browning. • Prep time: 10 minutes

• Cook time: 55 minutes

• Yield: Makes one loaf INGREDIENTS

• 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

• 1/3 cup melted butter, unsalted or salted • 1 teaspoon baking soda • Pinch of salt • 3/4 cup sugar (1/2 cup if you would like it less

sweet, 1 cup if sweeter) • 1 large egg, beaten • 1 teaspoon vanilla extract • 1 1/2 cups of all-purpose flour

METHOD 1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. 2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. 3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. 4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean. 5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)


SIMPLY THE BEST SHORTBREAD – Janine Schweitzer Recommended by several Landmark consumers. These superb extra tender cookies are run-away-best sellers during the annual Christmas bazaar at historic Hycroft House in Vancouver. Note: this particular recipe has negative calories!!! 1 cup butter, softened 250mL 3 tbsp cornstarch 50mL 1/4 cup granulated sugar 50mL 1-3/4 cups all-purpose flour 425 mL

In a large bowl, beat butter until fluffy. Gradually beat in corn starch, then sugar. With a wooden spoon, beat in flour, about 1/4 cup (50 mL) at a time. On a lightly floured surface or pastry cloth, roll out dough to ¼-inch (5 mm) thickness. Using floured fluted 2-inch (5 cm) round cookie cutter, cut out cookies. Place on waxed paper lined trays; prick each cookie 3 times with fork. Freeze until firm. (Shortbread can be prepared to this point, and stored in freezer for up to 1 month.) Place frozen rounds on baking sheet. Bake at 275°F (140°C) 40 to 50 minutes or until firm to the touch (most likely 50). Remove from baking sheet and let cool on racks. Makes 24 cookies – ENJOY! (Shortbread can be stored in an airtight container for up to 2 weeks.)


GRANDMA’S TEA LOAF – Kathy Wirsig

2 C dried fruit 1 C brown sugar 1 1/4 C hot steeped tea 1 egg beaten 2C all purpose flour 3 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp salt

Use any combination of dried fruit, including raisins, sultanas, currents, chopped dates, chopped currants, mixed peel, dried cranberries, glace cherries, and chopped ginger. 1. Measure dried fruit into a bowl; add brown sugar and hot steeped tea. Cover and leave overnight or for several hours. Not all the liquid will be absorbed, do NOT drain. 2. Preheat oven to 160C (325F). Generously butter a 2lb loaf pan or four mini-loaf pans. 3. Stir a well-beaten egg into the well-soaked fruit, sugar and tea mixture. 4. Mix the dry ingredients together and stir into the fruit and egg mixture. 5. For baking one loaf: pour the batter into prepared pan and bake the loaf for 1 ¼ -1 ½ hours. Check after one hour by inserting a skewer in the centre of the loaf. It should be well risen and spring back when you gently press the top. For baking four small loaves: pour batter into a prepared small loaf pans and bake for 40-50 minutes. Check after 40 minutes. The loaves should be well risen and spring back when you gently press the top.


APPLE CRUMBLE – Ginny Frost (a Chef is in the House recipe)

Ingredients

4-6 medium apples

3/4 C. rolled oats

1/2 C. brown sugar (original recipe called for 3/4 C)

1/2 C. flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 C. butter

Instructions

Pare apples and slice thinly. Arrange slices in a greased pyrex baking dish.

Combine the dry ingredients and mix well. Cut the butter into the dry ingredients.and sprinkle this over the apples.

Bake in a moderate oven, 350 degrees for 35-40 minutes.

Can be served on its own, or with yogurt, whipped cream or ice cream.


SYLVIA'S HEAVENLY CAKE – Merle Koven At least once in our lives we've been 'found out" for passing off someone else's recipe as our very own. It's down-right humiliating. My Mom has a reputation as a baker that is awesome. Her taiglach and stretch strudel have been the hits at many family celebrations and even the most highly regarded of caterers in Toronto and Montreal have welcomed these treats to be included on THE SWEETTABLE at weddings or bar mitzvahs. The local health department be damned! The story I'm about to tell you is true and has a sweet ending. On Christmas morning in 1980, my Dad was at his office. He always took the emergency calls so that the staff could celebrate with their families and Mom was at home catching up on her correspondence. She received a phone call from a friend – local artist Grant Macdonald. He described the scene from his window of Lake Ontario covered with a crust of snow that was shimmering like a diamond encrusted brooch. When he heard that Mom was alone, he asked her to join him for breakfast and the beauty of that view. Mother's cupboard and freezer were bare. She had given all her baking to the neighbours for the holidays. It was a tradition she enjoyed of buying pretty china platters from her sister's store and piling them high with Jewish baking and delivering them in person to those she loved and admired. What to take to Grant? She only had an hour and a half to get to his house up King Street Ingredients: 1 pkg....... Duncan Hines Lemon Supreme Cake Mix 1 pkg ....... Jell-O Instant Lemon Pudding 4 .......... eggs ½ cup ...... Mazola oil ¾ cup ...... warm water Dash ....... almond extract Dash ....... lemon extract ½ cup ...... poppy seeds Put all ingredients except the poppy seeds into the Mixmaster and beat for three minutes and then gently fold the seeds into the batter. Pour the mixture into a bundt pan that has been oiled and heated for a minute in the oven. Bake at 350 degrees for 45- 55 minutes. Test by using a toothpick. Prick the cake. If it comes out clean, your cake is done. Invert the cake on a rack. Put your lipstick on and ready a pretty plate by placing a paper doily on it. Place the cake with a lifter onto the plate. You may wish to dust the top with some icing sugar that you sift through a strainer. Voila!!


Grant and Mom thoroughly enjoyed their Christmas Breakfast that consisted of freshly squeezed orange· juice, coddled eggs, grilled tomatoes, many cups of tea and THE CAKE. Mom thoroughly enjoyed the nonstop compliments Grant offered on the virtues of what he coined "Sylvia's Heavenly Cake:' Mom didn't offer any insider information on the secret of its creation. Several weeks later, Grant stopped by my parents' house to present them with an oil painting he had done of said cake and it was hung in the most prominent place in the front hallway. It is there to this day. A year later, Grant called to say that the food editor of some magazine was writing a book on Canadian artists and was including their favourite recipe in each profile. He told Mom that this was her Heavenly Cake and could he have the recipe to give to her. PANIC. Mom's solution was to invite the young woman for dinner, cook the finest meal of her life, offer every perfect pastry for dessert and tell the truth. The editor laughed hysterically, put the picture of Sylvia's Heavenly Cake in her book and on the front cover of the magazine.


SWEDISH GLÖGG – Helena Lindqvist

Swedish Glögg is a beverage made with red wine along with various mulling spices, raisins and almonds. It is served hot or warm during winter, especially around Christmas. 200 ml water

100 ml brown sugar 7-8 cloves 1 tsp cardamom powder 2 cinnamon sticks 5 tbsp sweet orange peel preserve 1 bottle cheap red wine raisins, almonds

1. In a saucepan, mix water and all the spices, after having lightly crushed them in a mortar. 2. Simmer on low heat without a lid for ½ hour. Let cool and then filter the mixture into a casserole. 3. Add the red wine. Pour some of the wine through the filter so all of the spice solution gets into the casserole. Heat carefully, without boiling. Serve with raisins and almonds. For a Canadian twist, substitute an equal volume of maple syrup for the sugar and dried cranberries for the raisins.


SWEDISH TOMTEGRÖT – Helena Lindqvist

Tomtegröt (rice porridge) has long been a part of Christmas in Sweden. The name is due to the old tradition of sharing the meal with the tomte (the guardian) of the homestead. The porridge is eaten with cinnamon, sugar and milk. A whole almond is put into the porridge. It is believed that the person finding the almond will get married the following year. 150 g (5 oz) 300 ml (1 ¼ cup) ½ tsp 700 ml (3 cups) 1 1 ½ tbsp 15 g (1 tbsp)

short grain rice water salt milk cinnamon stick superfine sugar butter ground cinnamon for dusting

1. Put the rice into a pan with water and salt and let it boil 5 minutes. Take off heat and set aside 15 minutes so rice absorbs more water. 2. Put pan back on stove. Add milk, cinnamon and almond, stirring now and then while porridge is cooking slowly until it has a “lagom” thickness (see below). Add sugar for sweeter taste. Serve with milk, cream, and ground cinnamon. Note: “Lagom” is a Swedish word that can have many translations, such as just right, sufficiently, moderately, precisely or appropriately. There is no good “one-word” translation. The exact measurements are not that strict. It is simply rice that is being cooked for a long time in milk. The longer it cooks, the better it gets. The ingredients can be doubled.


WINE AND FOOD PAIRING, July 11, 2017 Cast of Characters, in order of appearance: Vineland Estates Semi-Dry Riesling VQA Medium straw colour: delicate floral, citrus, apple and peach aromas; peachy and citrusy flavours; light-bodied, medium dry with crisp acidity. Paired with smoked oyster/trisket. Kim Crawford Sauvignon Blanc This sets the benchmark for New Zealand's intensely flavourful style of Sauvignon Blanc: think gooseberry, pea pods and passion fruit. Vivid and refreshing. Paired with smoked salmon, dill mustard, caper/plain biscuit. Sandbanks Rosé VQA Rosy pink colour; raspberry, watermelon and strawberry aromas; off-dry; sweet berry flavours with balanced acidity. Paired with Jarlsberg cheese and onion preserve on plain biscuit. Pierre Sparr Gewurztraminer Medium gold in colour; very aromatic, perfumed nose with lychee, rose petal and mango; dryish, medium bodied; sweet fruit centre with spice flavours, balanced with a long, warm finish. Paired with onion bhaji and tamarind sauce. Louis Jadot Beaujolais-Villages Features fresh strawberry, dark cherry and floral flavours. Paired with kolbassa and orange mustard on plain biscuit Wolf Blass Yellow Label Merlot Deep ruby colour; smoky, red plum, spring cherry and blackberry aromas; dry, medium-full bodied, very fruit driven, with cherry/berry fruit flavours, soft tannins, oaky finish. Paired with chorizo and rhubarb-ginger jam on plain biscuit Sandeman Late Bottled Vintage Port Opaque ruby colour with concentrated aromas and flavours of cassis, raspberry, plums and figs; full-bodied, sweet yet fresh. Paired with Lindt dark chocolate or aged cheddar.


WINE AND FOOD PAIRING, July 18, 2018 Cast of characters, in order of appearance: Hakutsuru Junmai Sake Characterized by its well-matured, full-bodied taste, and mellow reverberation. Paired with tempura shrimp and sweet soy sauce.

Sandbanks Rosé VQA Rosy pink colour; raspberry, watermelon and strawberry aromas; off-dry; sweet berry flavours with balanced acidity. Paired with ementhal cheese and rhubarb-ginger preserve on plain biscuit.

Oyster Bay Sauvignon Blanc Expect notes of expressive lime, passion fruit, kiwi fruit and fresh-cut grass. Paired with smoked salmon, dill mustard, capers on plain biscuit.

Pierre Sparr Gewurztraminer All kinds of orange, lychee, spice and subtle evergreen notes. A touch sweet on the palate with impressive orange and spicy persistence. Paired with onion bhaji and tamarind sauce.

George Duboeuf Beaujorlais-Villages Fragrant aromas of red cherry/cranberry and spice with earthy/floral, cracked peppery notes, delightfully fresh and tart with easy tanins. Paired with liverwurst and dill pickle on plain biscuit

Vinalba Reserva Malbec 2015 Beautiful floral and berry character with hints of violets. Full body, firm and silky tannins and a vivid finish. Paired with spicy Italian sausage and fig and port preserve on quinoa biscuit

Grahams’s Late Bottled Vintage Port Immediately appealing aromas and flavours;of spicy wood, plum, raisin/dried fruit, milk chocolate, black cherry, cranberry and fruitcake. Paired with dark chocolate or aged cheddar on ritz biscuit.


WINE AND FOOD PAIRING, July 7, 2019

Cast of Characters – in order of appearance: Henry of Pelham Rosé 2016 (VQA) Color of light strawberry. Aromas of red berry and cherry skins. Flavors of red berry, cherry with a dry fresh finish. Paired with roasted-garlic cream cheese on black pepper cracker.

Anne de Laweiss Collection Gewurztraminer 2017 Between dry and off-dry. Offering beautiful fragrances of honeysuckle, lychee, candied grapefruit peel and lemon curd. A palate of ripe grapefruit, lychee, nutmeg and ginger, a smooth wave of acidity and a lengthy finish. Paired with onion bhaji and tamarind sauce.

Laurent Miquel Pere et Fils Chardonnay d’Oc Pale straw colour. Melon, apple, citrus and spice aromas. Dry, medium body, well balanced, with matching apple and lemon flavours on the lingering finish. Paired with smoked salmon, capers and dill mustard sauce on plain cracker.

Don Rodolpho Art of the Andes Malbec 2017 Deep ruby color. Lush and tangy with a streamlined texture and penetrating notes of plum, black raspberry, and cassis. Dense and spicy with a slightly warming effect on the finish, it's like biting into a ripe plum. Paired with liverwurst and dill pickle on herbed pita cracker.

Xavier Vignon 100% Côtes du Rhône 2015 (Grenache) Black cherries are joined by more savory notes of dark chocolate. Leather and spice on the palate, which is full-bodied yet supported by softly dusty tannins and a trace of warmth on the silky-textured finish. Paired with sundried tomato and fig-goat cheese on whole grain cracker (GF)

Melini Chianti DOCH Pale red garnet colour. Subtle aromas are a combination of both fresh and dried cherry, cranberry with hints of dried herb, earth and floral notes. Dry, light bodied, with refreshing acidity and flavors of juicy red fruit, spice and sour cherry notes. Paired with Italian meatballs.

Graham’s Late Bottled Vintage Port Opaque red-purple colour. Appealing aromas and flavours of spicy wood, plum, raisin/dried fruit, milk chocolate, black cherry, cranberry and fruitcake. Sweet, full-bodied, rich and lush with rounded tannins and a long ripe and lingering finish. Paired with assorted Lindt dark chocolate or 5 year old cheddar on plain cracker.


LANDMARK WINE AND FOOD PAIRING, July 10, 2021

Cast of Characters – in order of appearance: Rosehall Run PIXIE Sparkling Rosé Pours a frothy, bright pink colour. Shows aromas and flavours of citrus, red berry, herbs, yeast and nuts with lively carbonation and rounded acidity all balanced towards dry, cleansing finish. Paired with smoked salmon, capers and dill mustard sauce on plain cracker.

WILLM Alsace Gewurztraminer Réserve 2019 Pale gold colour; intense aromas of lychee, rosewater, pear and honeydew melon; off-dry with soft but balanced acidity, light to medium-bodied; flavours of linden blossom, lychee, pear with rose petals notes; finishes dry with a long rose and grapefruit rind flavour. Paired with onion bhaji and tamarind sauce.

Kim Crawford Sauvignon Blanc 2020 Sets the benchmark for New Zealand’s style of Sauvignon Blanc: think passion fruit, gooseberry and pea pods. Vivid and refreshing. Paired with date, filled with goat cheese and topped with pecan half.

Warsteiner German Pilsener Beer Floral/hoppy aromas with a hint of spice; rich and full-bodied with a thirst-quenching hoppy finish (and yes, we know it’s not wine – purists need not participate). Paired with liverwurst and dill pickle on herbed pita cracker.

Xavier Vignon Cotes du Rhone 2019 (Grenache blend) Ripe-cherry, blueberry, orange-zest and licorice aromas. It's medium-bodied, with ripe, rounded tannins. Juicy, bright and flavorful. Paired with mushroom and shallot quiche topped with grape tomato.

Sestante Ripasso Valpollocella2017 Deep ruby red colour, with complex aromas of toast, nut butter, licorice, black plum and hints of chocolate and earth. Medium-minus-bodied with good structure. It follows with flavours of toast, nuts, spice and ripe plums notes with coffee and earthy/herbal notes. Paired with puff pastry pin-wheel with Dijon, walnuts and old cheddar.

Graham’s Tawney Port –aged 10 years Medium to deep tawny colour; aromas of dried flowers, dried figs, spices, nuts and dried pears; sweet, medium-bodied, creamy and concentrated, yet nicely balanced, flavours of fig, raisin, spice, brown sugar and toasted nuts, with butterscotch notes on the long, rich finish. Paired with assorted Lindt dark chocolate and/or traditional blue cheese on plain cracker.

THE LANDMARK LIFE COOKBOOK

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