Northren Ontario Wild Rice Soup

SOUP

1 lb. brisket of beef
2 large raw beets
1 large carrot
½ small cabbage head
1 large potato
1 large or 2 medium tomatoes
½ large onion
1 tbsp thyme
salt and pepper to taste

Boil beef in 6 to 8 cups of water to get stock. Slice vegetables or cut in shoestring-size. Add all ingredients except potato to the stock. Simmer for 2 hours or until tender.15 minutes before done, add potato.

Season with salt and pepper, using an immersion blender puree until smooth.

WILD RICE

1 cup long grain brown or white rice
1/2 cup wild rice
1 Tbsp. dried parsley flakes
2 tsp. Chef K Herb Mix
1 tsp. dried thyme leaves
1/2 tsp. tarragon leaves
1/8 tsp. white pepper
1/2 tsp. salt

Mix ingredients and store in an air-tight container in a cool, dry place. This makes one side dish. You can multiply ingredients to make more mixes.

3-1/4 cups water
Long Grain Wild Rice Mix (about 2 cups)

Bring water to boil in a medium saucepan. Add Rice Mix, cover pan, reduce heat, and simmer for 50 minutes. Remove pan from heat, and let sit for 10 minutes before fluffing with a fork.

GARNISH
Sour cream
Fresh carrot strings or curls

Make the soup according to the instructions, begin rice half way through simmering the soup. Plate the soup, top with the rice blend and garnish with sour cream and carrots.

Hot Cross Buns

3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 egg yolk
2 tablespoons water

Glaze
4 tablespoons water
4 tablespoons sugar
1/2 teaspoon vanilla

Cross Glaze
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Directions
1.Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in a mixer, knad for 1 minute.

2.Add currants and spices. Knead for six minutes. Allow to rise to twice it's size. Punch down and allow to rise a second time.

3.Punch down on floured surface, cover, shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.

5.Mix egg yolk and 2 tablespoons water. Brush on balls.

6.Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.

7.Mix glaze and brush on buns while hot.

8.To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

TRIPLE RISOTTO

Rissotto Texeira

2 tablespoons butter
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped parsely

1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.

2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

BEEF RISSOTTO

1 onion, minced
1 garlic clove, minced
1 red pepper fine diced
¼ cup extra-virgin olive oil
¼ cup chianti classico
¾ pound beef tenderloin, cut into thin strips
2 cups carnaroli rice
8 cups beef broth, heated
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

In a wide sauté pan, cook the onion, garlic and pepper in the olive oil for 5 minutes over medium heat. Add the Chianti and beef; cook 10 minutes until the beef is browned. Add the rice; cook 2 minutes, stirring, then start adding the hot broth by the cup, adding more only when the previous addition has been absorbed. Continue in this way, stirring, cooking, and adding broth, until the rice is al dente (you may not need all the broth). Fold in the cream, butter, Parmigiano, salt, and pepper, and serve hot.




SWEET PEA & SHRIMP


3/4 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and shells reserved
7 cups water
1 1/4 teaspoons salt
1 cup thawed frozen baby peas (5 oz)
1/4 cup chopped fresh chives
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon black pepper
1 medium onion, finely chopped
3 tablespoons unsalted butter
1 1/3 cups Arborio rice (9 oz)
3/4 cup dry white wine

Bring shrimp shells and 7 cups water to a simmer and keep at a bare simmer, covered.

Toss shrimp with 1/2 teaspoon salt, then chill, covered.

Toss together peas, chives, zest, and pepper in a bowl.

Cook onion in butter with remaining 3/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.

Strain the broth, discard the shells, reserved the broth hot.

Add rice and cook, stirring, 2 minutes. Increase heat to moderate, then add wine and cook, stirring, 1 minute. Stir in 1/2 cup simmering shrimp broth and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes. (You may have some broth left over.) Season with salt and serve risotto immediately.

Moroccan Chick Pea Soup

One of the tastiest soups (stews) you have ever tried, and vegan too.

1 1/2 cups dried chickpeas
8 cups vegetable stock
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
1 carrot finely chopped
3 tablespoons unsalted butter
3 tsp Moroccan spice (follows)
2/3 cup chopped fresh cilantro
4 cups vegetable broth
1 cup lentils
2 oz dried cous cous
1/2 cup chopped fresh parsley


Soak chickpeas in water to cover by 2 inches 8 to 12 hours.

Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).

Coarsely purée tomatoes in a food processor.

Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add spice blend and cook, stirring, 3 minutes.

Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.

Stir in cous cous and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.



Moroccan spice

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Preparation:
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.

Happy Birthday Sundae

119 years ago the ice cream sundae was said to be created in Ithaca, NY. (1892) a soda fountain proprietor (Chester C. Plattalong) with a preacher (Reverend John M. Scott) topped a scoop of ice cream with sweet syrup and candied cherry, then named it after the Sabbath (Sundae without the Y)Ice cream parlors or soda fountains manned by soda jerks (for real, like the one who topped the Reverends two bowls of vanilla ice cream DeForest Christiance) have been creating wonderful frozen treats since. Dairy Queen after all is nothing more than the most successful soda fountain ever. The name "sundae" was created in response to the "Blue Laws" which said that ice cream sodas could not be sold on Sundays because they were to "frilly." Religious people didn't want the righteous sucking on straws on Sunday apparently. Even the sundae is not without controversy it seems Two Rivers Wisconsin also had an ice cream topped with sweet syrup in 1891 so they also claim it as they're creation. The town of Evanston, Illinois claims to have originated the name or phrase - ice cream sundae. Again religion got in the way of a good thing so the ice cream fountain found away around the law "No serving of ice cream soda's on Sunday" The sundae originated at Garwoods' Drugstore so people could continue getting their ice cream treats, some creative person turned the soda less soda into a sundae instead. The most famous of all sundaes of is the banana split, a new tropical fruit introduced to the US in the early 1900's. A young drugstore employee named David Strickler is said to have concocted the first banana split in 1904 in the drugstore's soda fountain in Latrobe, Pennsylvania. Walgreen's is credited with popularizing it by promoting the early banana splits in its soda fountains.

Top any of ice cream recipes with nuts, M&M's, chocolate pieces, whipped cream, maraschino cherries or any one of the following syrups:

Blueberry Topping

1 pint fresh or frozen blueberries
1/2 cup water
1/4 cup big chief granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons cold water

In a medium saucepan over medium-high heat bring blueberries, water, Big Chief granulated sugar, and lemon juice to a boil. If using fresh blueberries reduce heat and simmer 1-2 minutes or until berries soften. If using frozen berries, there is no need to simmer.

In a small bowl, combine cornstarch and water.

Add to blueberry mixture and cook over low heat 1-2 minutes more, stirring until thick and smooth. Serve hot or cold.

BUTTERSCOTCH SAUCE

4 tb Unsalted butter; melted
1/2 c Dark brown sugar
1/3 c Light corn syrup
1/3 c Heavy cream

SIMMER THE FIRST THREE ingredients 10 minutes. Let cool 5 minutes.
Stir in the cream until smooth. Makes 1 1/4 Cups

Pineapple Topping

1 small pineapple
3 tablespoons brown sugar
1 tablespoon lime juice
1 pint vanilla ice cream

1. Cut the top and bottom off the pineapple. Slice away the skin and
cut into quarters. Remove the core. Cut the pineapple quarters into
1/2-inch slices.

2. Place a nonstick skillet over medium-high heat. When hot, add the
pineapple, brown sugar and lime juice. Cook a few minutes until the
pineapple is warm and the juices are lightly caramelized.

3. Spoon the pineapple into bowls and top with a small scoop of ice
cream



Chocolate Topping

1/2 cup butter
4 ounces unsweetened chocolate
3 cups sugar
1 can condensed milk

Melt butter and chocolate in top of double boiler. Stir in sugar gradually about 4 tbsp. at a time.

Add milk slowly. Cook until smooth and satiny.

Heat as need to pour over ice cream, pound cake, etc.

Stores well in refrigerator for a long period of time

Caramel

1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
1 cup light corn syrup
2/3 cups Butter
1 1/3 cups whipping cream

Combine all ingredients except whipping cream in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (15 to 20 minutes). Stir in whipping cream; continue cooking 1 minute. Cool 5 minutes. Pour mixture into 5 (8-ounce) jars. Cool 15 minutes; cover. Store refrigerated.

To serve, remove cover. Microwave on HIGH, stirring every 30 seconds, until warm (30 to 60 seconds).

TIP: Tie ribbon on jars and attach gift tags with serving directions.

Makes 5 (8-ounce) jars



BLUEBERRY ICE CREAM

3 cups 750 ml cream light half & half

2 tbsp 30 ml flour

2 tbsp 30 ml water

3 3 egg yolks

1 cup 250 ml sugar

1-2 tsp 8 ml white vanilla extract

1-2 cups 375 ml blueberries

In a double boiler, scald the cream. Blend the flour with the water and add to the cream. Beat the egg yolks with sugar, slowly add to the cream with the extract. Cook, stirring constantly until mixture thickens. Remove according to directions of ice cream maker.

YIELDS 6 C (1 1/2 L)

CAFE MINT ICE CREAM

4 cups 1 L half & half cream

1-2 tbsp 28 ml instant coffee crystals

1 cup 250 ml sugar

4 4 egg yolks

2 tsp 10 ml mint extract

In a double boiler scald the cream with the coffee crystals. Beat the sugar together with the eggs. Slowly add to the cream. Cook until thick, stir the mint extract and cool, chill then freeze according to directions of ice cream maker.

YIELDS 5 C (1 1/4 l)

DIANNA'S MAPLE WALNUT ICE CREAM

3 cups 750 ml cream half & half

2 tbsp 30 ml flour

3 tbsp 45 ml maple syrup

3 3 egg yolks

1 cup 250 ml maple sugar

1-2 tsp 8 ml maple extract

2 cup 125 ml walnuts broken

Scald the cream in a double boiler. Blend the flour into the maple syrup and add to cream. Beat the egg yolks with the sugar and add slowly to cream. Cook stirring constantly until mixture is thick. Remove from heat, cool, chill and freeze according to directions of ice cream maker. When mixture is frozen to a slush stage add the nut and continue to freeze.

YIELDS 5 C (1 1/4 L)

FRENCH VANILLA OR CINNAMON ICE CREAM

4 cups 1 L cream medium

1 1 vanilla bean *

5 5 egg yolks

: cup 180 ml sugar

Scald the cream with the vanilla bean in a double boiler. Beat the egg yolks with the sugar, slowly beat into the cream and cook stirring constantly until thick. (Do not over cook or eggs will cuddle.) Discard vanilla bean. Remove from heat, cool, chill and freeze in ice cream maker according to directions.

*For cinnamon ice cream exchange a cinnamon stick for the vanilla bean.

YIELDS 5 C (1 1/4 L)

FRESH PAPAYA SORBET

: cup 180 ml sugar

: cup 180 ml water

3 tbsp 45 ml lemon juice

3 tbsp 45 ml lime juice

2-2 cups 625 ml papaya puréed

In a sauce pan heat the sugar and water. Stirring constantly bring to a boil. Remove from heat cool to room temperature. Combine the syrup, lemon and lime, chill to very cold. Stir in the papaya. Pour into a ice cream maker and freeze according to the manufactures directions.

YIELDS 4 CUPS (1 L)

FROZEN CHOCOLATE ZABAGLIONE

6 6 egg yolks

2 cup 125 ml sugar

2 oz 60 gr semi sweet chocolate

a cup 80 ml cream sherry

3 cup 60 ml heavy cream

In a double boiler over low heat, beat the egg yolks with the sugar until foamy.

Melt the chocolate in a second double boiler. Add the sherry and cream. Slowly pour the chocolate mixture into the eggs. Whisk continuously until mixture thickens, cool then chill. Pour into a ice cream maker and freeze according to manufacturers instructions.

SERVES 4

FROZEN RASPBERRY KIWI SOUFFLE

2 cups 500 ml raspberries

3 cup 60 ml sugar

2 tbsp 30 ml unflavoured gelatin

2 tbsp 30 ml water cold

3 tsp 2 ml salt

6 6 egg whites

2 cups 500 ml whipping cream

1-2 cups 375 ml kiwi pared, chopped

Purée the raspberries in a food processor, strain to remove seeds. Place in a sauce pan and reduce to 3 cup (60 ml) of sauce. Add the sugar, gelatin which has been softened in the water and salt. Cool to room temperature. Whip the egg whites until stiff and dry. Whip the cream and fold into the egg whites. Fold in the sauce and kiwi. Pour into a 8 cup (2 L) souffle dish with a 6" (15 cm) foil collar. Freeze 6 hours or overnight. Remove collar and serve.

SERVES 6

KIWI MANGO SORBET

: cup 180 ml sugar

: cup 180 ml water

1-2 cups 375 ml kiwi's pared, diced, puréed

1-2 cups 375 ml mango purée

3 cup 60 ml lime juice

In a sauce pan combine the sugar and water. Bring to a boil then remove from heat and cool, then chill. Blend the kiwi, mango and lime juice together, chill. Then blend with the syrup. Freeze in a ice cream maker according to manufacturers directions.

YIELDS 4 C (1 L)

LEMON SHERBET

2 cup 125 ml lemon juice

2 cup 125 ml sugar

2 cups 500 ml milk

Mix the lime juice with the sugar in a sauce pan. Place over medium heat and boil for 2 minutes. Cool and chill. Add the milk. Pour into a ice cream maker and freeze according to manufacturers instructions.

YIELDS 3 C (750 ml)

MARSHMALLOWS FUDGE ICE CREAM

2 oz 60 gr semi sweet chocolate chips

2 cups 500 ml marshmallows miniatures

2-2 cups 625 ml cream half & half

3 3 egg yolks

: cup 180 ml sugar

2 tsp 10 ml vanilla

In a double boiler melt the chocolate, marshmallows and scald the cream. Beat the egg yolks with the sugar and slowly add to the cream with the vanilla. Cook until thick, cool, chill then freeze according to directions of ice cream maker.

YIELDS 6 C (1 1/2 L)

NEAPOLITAN BOMBE

2 quantity 2 orange chocolate sherbet

2 quantity 2 strawberry banana ice cream

2 quantity 2 pineapple sherbet

Invert a 2 quart bombe mold in a bowl of ice. Line the top and side with the orange chocolate sherbet, followed by a layer of strawberry banana ice cream. Finish with pineapple sherbet. Place the lid on the mold or cover with wax paper. Freeze 4 6 hours. To unmold dip the mold quickly in hot water, turn out on a serving platter.

SERVES 8

ORANGE CHOCOLATE SHERBET

2 oz 30 gr semi sweet chocolate

2 tbsp 30 gr cocoa powder

1 cup 250 ml sugar

2 cups 500 ml orange juice

4 cups 1 L milk

Mix the cocoa, sugar and orange juice. Boil 5 minutes. Add milk and boil 7 minutes. Cool. Freeze in ice cream maker according to manufacturers directions.

YIELDS 6 C (1 1/2 L)

PEPPERMINT STICK PIE

CRUST:

3 cups 750 ml chocolate wafer crusts

3 tbsp 45 ml sugar

3 cup 60 ml butter melted

Combine the wafers, sugar and butter. Press into the sides and bottom of a 9" spring form pan. Bake in a preheated 350F (180C) oven for 7 minutes. Cool then chill.

FILLING:

6 oz 180 gr mint chocolate chips

3 cup 60 ml cream

2 quantity 2 cafe mint ice cream

2 quantity 2 french vanilla ice cream

Heat the chocolate chips and cream together in a double boiler, cook until thick. Cool then chill.

Pour half the sauce over the bottom of the shell. Layer four layers of ice cream alternating the cafe mint with vanilla. Pour the remaining sauce over the final layer. Freeze four hours before serving.

SERVES 8 10


PINEAPPLE SORBET

2 cup 125 ml sugar

: cup 180 ml water

3 cup 60 ml lime juice

2 cups 500 ml fresh pineapple pared, diced

In a sauce pan heat the sugar and water. Stir until sugar has dissolved then bring to a boil. Remove from heat, cool then chill. Place the lime and pineapple into food processor and purée. Scrape into the syrup and mix. Chill thoroughly, then freeze in a ice cream maker according to manufacturers directions.

YIELDS 3 1/2 C (875 ml)

RASPBERRY MARSHMALLOW FUDGE BOMBE

1 quantity 1 marshmallow fudge ice cream

2 quantity 2 raspberry Bavarian see light & easy

Invert a 2 quart bombe mold in a large bowl of ice. Fill the top and sides with the ice cream. Fill the centre with the raspberry bavarian. Spread the remaining ice cream over the bottom. Place the lid of the mold over and seal or line with wax paper. Freeze for 4 6 hours. Dip quickly in hot water to unmold. Slice and serve at table.

SERVES 8

SOUTHERN PEACH ICE CREAM

3 cups 750 ml cream

2 tbsp 30 ml flour

2 tbsp 30 ml milk

3 3 egg yolks

1 cup 250 ml sugar

1 tsp 5 ml white vanilla

1-2 cups 375 ml peaches skinned, stoned, puréed

Scald the cream in a double boiler, blend the flour with milk and add to the hot cream. Beat the eggs with the sugar. Slowly add to the hot cream, add the vanilla and cook until thick. Cool, chill, stir in the peaches and freeze according to the directions of the ice cream maker.

YIELDS 6 C (1 1/2 L)

STRAWBERRY BANANA ICE CREAM

3 cups 750 ml cream half & half

1 cup 250 ml banana's mashed

3 3 egg yolks

: cup 180 ml sugar

1 tsp 5 ml white vanilla extract

1 cup 250 ml strawberries puréed

Scald the cream with the banana in a double boiler. Beat the egg yolks with the sugar. Add slowly to the hot cream, continue to cook until thick. Stir in the vanilla and strawberries. Cool and chill the freeze according to directions of ice cream maker.

YIELDS 6 C (1 1/2 L)

STRAWBERRY SHERBET

2 cups 500 ml strawberries

2 cups 500 ml sugar

2 cups 500 ml milk

Wash and hull the berries. Mash the berries and cook over low medium heat with the sugar. Bring to a boil, and boil 10 minutes. Purée in a food processor, strain to remove seeds and pulp. Return to a sauce pan, mix in the milk and boil for 5 minutes. Cool and chill. Freeze in ice cream maker according to directions.

YIELDS 6 C (1 1/2 L)

SOUFFLE GLACE GRAND MARINER

3 tbsp 45 ml sugar

2 tbsp 30 ml unflavoured gelatin

3 cup 60 ml grand mariner liqueur cream style

1/4 tsp 2 ml salt

6 6 egg whites

2 cups 500 ml whipping cream

In a sauce pan combine the sugar, gelatin, liqueur and salt. Cook over low heat stirring until sugar is dissolved. Cool. Whip the egg whites until stiff and dry. Whip the cream then fold into the egg whites. Fold in the liqueur mixture. Pour into a 8 cup (2 L) souffle dish with a 6" (15 cm) foil collar. Freeze 6 hours or overnight. Remove collar and serve.

SERVES 6