Drinks: Colleen
2 oz Bourbon
¾ oz Maple Syrup
¾ oz Lemon Juice
Shake and strain into a cocktail glass filled with crush ice.
(From drinkdogma.com)
Autumn Maple Leaf
Cranberry Juice
Canada Dry Ginger Ale
Appetizer: Lovina
Pork Pies with Spicy Tomato Cranberry Preserves
For filling1 pound lean ground pork (I used Morning Star Vegetarian Crumbles)
1 medium onion, finely chopped (3/4 cup)
1 garlic clove, minced
½ tsp dried savory, crumbled
½ tsp salt
¼ tsp ground allspice
¼ tsp black pepper
3 T all-purpose flour
For pastry
1 ½ c all-purpose flour
1 ½ tsp baking powder
1 tsp salt
3 T cold vegetable shortening
2 T cold unsalted butter, cut into 1/2-inch cubes
½ c whole milk
Special equipment: a 3-inch round cookie cutter; a 1 1/4- to 1 1/2-inch leaf-shaped cookie cutter (preferably maple*); 2 mini-muffin pans, each with 12 (1/8-cup) muffin cups
Make filling:
Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes. Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes. Cool filling completely.
Make pastry while filling cools:
Put oven rack in middle position and preheat oven to 425°F.
Whisk together flour, baking powder, and salt in a bowl. Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add milk and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and gently knead 10 to 12 times. Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking. Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter. Make decorative lines on leaves with tip of a sharp paring knife.
Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling.
Bake pies until crusts are golden, 15 to 17 minutes. Lift pies out of muffin cups and transfer to a rack. Cool to warm, about 15 minutes.
(From Gourmet, December 2003)
Spicy Cranberry Tomato Chutney
1 small red onion, chopped (1/2 cup)
1 (14- to 16-oz) can whole tomatoes in juice, including juice
1 c fresh or frozen cranberries, coarsely chopped in a food processor
⅔ c sugar
⅓ c cider vinegar
2 (4- by 1-inch) strips fresh orange zest
1 (4- by 1-inch) strip fresh lemon zest
¼ tsp dried hot red pepper flakes, or to taste
⅛ tsp salt
Bring all ingredients to a boil in a 2-quart heavy nonreactive saucepan over moderate heat, stirring and breaking up tomatoes. Reduce heat and simmer, uncovered, stirring frequently, until thick, 20 to 25 minutes. Cool preserves, then chill, covered, at least 8 hours (for flavors to develop).
(From Gourmet, December 2003)
Salad: Tamara
Canadian Salad
1 package baby spinach leaves (very fresh)
1 red onion
1 Jicama, cut into match sticks (let sit in Ice Water awhile, to crisp)
1 sweet red pepper (chopped)
¾ c carrots, cut into matchsticks
1 c toasted Pecans, whole or chopped
Maple Salad Dressing
1 red onion
1 Jicama, cut into match sticks (let sit in Ice Water awhile, to crisp)
1 sweet red pepper (chopped)
¾ c carrots, cut into matchsticks
1 c toasted Pecans, whole or chopped
Maple Salad Dressing
¾ c pure maple syrup
1 tsp salt
½ c rice vinegar
1 c canola oil (or other mild flavored vegetable oil)
1 ½ tsp ground mustard
Place mixture of all vegetables on a bed of spinach and drizzle with dressing. Top with pecans.
(Adapted from recipejoint.com)
Soup: Stacey
Canadian Cheese Soup
1 lg potato, finely chopped
1 lg onion, finely chopped
¼ c carrots, thinly sliced
¼ c finely chopped celery
1 c water
2 c chicken consommé‚ or 2 c chicken broth
1 c grated sharp Cheddar cheese
½ c half and half
2 T chopped parsley
In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender.
Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally. Serve garnished with chopped parsley.
(From recipesource.com)
Side Dish: Erin
Maple and Tangerine Glazed Carrots
1 ¼ c fresh tangerine juice
3 T pure maple syrup
2 T (1/4 stick) butter
1 tsp fresh lemon juice
½ tsp grated tangerine peel
2 ½ pounds large carrots (about 12), peeled, cut on diagonal into ½ inch-thick ovals (about 6 cups)
Pinch of cayenne pepper
½ large tangerine, seeded
Chopped fresh parsley
Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 c. , whisking occasionally, about 8 minutes. Steam carrots until crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.) Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl, squeeze juice from tangerine half over. Sprinkle with chopped parsley.
1 ¼ c fresh tangerine juice
3 T pure maple syrup
2 T (1/4 stick) butter
1 tsp fresh lemon juice
½ tsp grated tangerine peel
2 ½ pounds large carrots (about 12), peeled, cut on diagonal into ½ inch-thick ovals (about 6 cups)
Pinch of cayenne pepper
½ large tangerine, seeded
Chopped fresh parsley
Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 c. , whisking occasionally, about 8 minutes. Steam carrots until crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.) Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl, squeeze juice from tangerine half over. Sprinkle with chopped parsley.
Entree: Sara
Baba’s Perogies and Fried Cream Dip
Dough
9 ½ - 10 c flour
1 tsp salt
1 tsp baking powder
2 c hot water
2 c cold water
1 c melted butter or margarine
Combine and knead dough well. Roll out and cut out circles. Place filling in center and fold over. Crimp the edges well.
Cheese filling
Dry cottage cheese (1 pkg)
1 egg
salt/pepper
Potato filling
Boil potatoes and mash well. Add grated cheddar and sautéed oinions.
Sauerkraut Filling
Cover 1 can sauerkraut, drained, with water and boil for half an hour. Strain and squeeze out the water. Sautee one onion in 3 T oil and 3 T butter. Add to sauerkraut and salt and pepper to taste.
Fried Cream
½ onion chopped
lots of dill (~¼ c)
1 T butter
1 ½ - 2 c whipping cream
salt
Sauté onion and dill in butter. Add whipping cream a little bit at a time. Sal to taste and turn on low until thickens.
Dessert: Ashley
Nanaimo Bars
2 eggs
1 c melted butter
⅔ c cocoa
½ c sugar
3 c graham cracker crumbs
2 c shredded coconut
1 c finely chopped walnuts
24 oz white chocolate chips
12 oz semi-sweet chocolate
2 T butter
Preheat oven to 350. Line a 13x9 pan with parchment paper and grease.
Whisk eggs, butter, cocoa, and sugar. Add in graham cracker crumbs, then coconut and walnuts. Press mixture into the pan. Bake 10 minutes and cool on a rack.
Melt the white chocolate chips and spred it over the cookie layer. Let set for 45 minutes.
Melt semi-sweet chocolate ships and butter together and spred over top. Let layers set up but not harden. Score the top, put in the fridge and allow to fully set.
(Adapted from the Swilly’s recipe in Pullman, WA)
Lottery: Aven
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| Stuffing the truck full of the essential ingredients for a fun-filled, divalicious weekend! |
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| Setting up camp in Mariah's yard. |
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| Veggie Nachos for dinner on the deck. Yum! |
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| Pop-rock fun! |
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| Hooray! We get to celebrate Colleen's birthday with her! |
Aven made Chocolate Pudding Cake for the celebration. She doubled the recipe, added a teaspoon of cinnamon, used almond milk and left out the chocolate chips. It was divine!
Saturday morning Breakfast, Diva style, included Mariah's quiche, Lovina's Mojito fruit salad and coffee!
Oh Canada Quiche
Plain Pastry Double Crust
2 c sifted all-purpose flour
1 tsp salt
⅔ c butter
7 T cold water
Sift Flour and salt, cut butter into pea sized pieces and add to flour mixture, sprinkle water one tablespoon at a time are you mix the dough. Form into a ball, the roll out flat on a floured surface.
(From Better Homes and Gardens Cookbook)
Beat 8 eggs per quiche, mix in about ½ c milk then add your favorite fixin'. For Oh Canada we added Sharp Cheddar Cheese, Red Peppers and Broccoli for the vegetarian and Canadian Bacon, Red Pepper and Sharp Cheddar for the meat lovers.
Bake the Quiche at 350 for about 25 minutes.
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| Making perogies in bikinis |
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| Life on river time! |
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| Pre-dessert walk to the river. |
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| Nothing like good friends, good food and a good fire! |
Sunday morning breakfast included Aven's awesome scramble, Colleen's banana bread, Stacey's killer biscuits and homemade jams by Ashley. Oh, and LOTS of coffee! (We had quite the mess to clean up before heading home.)
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| Sunday Morning Breakfast - Divas do it right! |
