Taste Simcoe County-Grey Bruce Edition

R E S TA U R A N T S M E N U S R E C I P E S

tasteBringing you the best

in local fare!

SIMCOE COUNTY | GREY-BRUCE

TASTE

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2 T 2 A 0 S 1 T 3 E

SIMCOE COUNTY | GREY-BRUCE

If you love food, this book is for you! Whether you crave something sweet or savoury and

want to experience the � nest in local cuisine, Taste brings you the best of both worlds in one delicious publication.

Peruse these decadent pages for recipes from local chefs, menus from a wide assortment of restaurants, pubs, grills and the many

mouthwatering dishes you will � nd around Simcoe County-Grey Bruce Region. Enjoy great food, eating local and this � rst edition of Taste.

taste

T 2 A 0 S 1 T 3 E 3

ELEGANT

The Farmhouse ..................................... 6-7

Bistro 26 ................................................ 8-9

Town and Country Steakhouse. .........10-11

Il Buco Ristorante. ..............................12-13

Mrs. Mitchell’s Restaurant..................16-17

The North Restaurant ........................18-19

Gio’s Ristorante ................................. 20-21

Nottawasaga Resort ..........................22-23

Sisi’s Trattoria .....................................26-27

Sixteen Front ..................................... 28-29

Bruce Wine Bar ................................. 30-31

Globe Restaurant .................................... 32

Groovy Tuesday’s ................................... 33

CASUAL

Manhattan’s ....................................... 37-38

Wood Fired Pizza Joint .................... 40-41

Crock & Block .................................. 42-43

Copper Blues Bar & Grill ................. 46-47

Brewery Bay Food Co. ........................... 48

Terra Nova Public House ....................... 49

The Lockeroom ................................ 50-51

The Iron Skillet ................................. 52-53

Lake Country Grill ................................. 56

LN to go .................................................. 57

Flynn’s Irish Pub .................................... 58

The Whistle Stop Restaurtant ............... 59

SPECIALTY

The Cheese Gallery .......................... 62-63

Cravings ........................................... 66-67

Cafe Fromagerie .............................. 68-69

Local Foods Mart .............................. 70-71

Dags and Willow .............................. 74-75

Johnny’s Fresh Fish & Seafood ............. 77

Hamley Tea & Coffee Co. ................ 78-79

At Home Interiors ............................ 80-81

Elegant Gourmet ................................... 84

Warwick Hughes Food .......................... 85

Nutrition Plus ................................... 86-87

SWEET

Marble Slab Creamery ..................... 90-91

Holly’s Sweets & Eats .........................92-93

Pfalzgraf Patisserie ............................ 96-97

Heavenly Sweets ............................... 98-99

Cakes By Design ........................... 100-101

Theobroma Fine Chocolates ....... 104-105

INTERNATIONAL

Tara Authentic Indian Cuisine ....... 108-109

Green Mango Tree Thai Fusion ... 110-111

Royal Thai Cuisine ................................ 112

Golden Wok Restaurant ..................... 113

BAKERY / DELI

Fox’s Bakery & Deli ....................... 118-119

Victoria European BakerY ............ 120-121

WINE

Georgian Hills Vineyard ....................... 130

Orillia’s Wine Experience ..................... 131

CATERING

Liberty North ........................................ 130

TEA ROOM

English & Miller .................................... 138

FARM FRESH

Barrie Hill Farms ............................ 140-141

Murphy’s Farmstead ..................... 142-143

Dickey Bee Honey................................ 147

Cobble Beach Golf .............................. 148

contents

4 T 2 A 0 S 1 T 3 e

tasteis proudly produced by:

To be included in our next edition please call:

Barrie

(705) 726-0573 | [email protected]

Midland/Orillia


COllingwOOd/wasaga/

geOrgian Triangle/grey BruCe


allisTOn /sOuTh siMCOe


Parry sOund/nOrTh Bay

(705) 746-2104

MuskOka

(705) 789-5541

*Some photography has been provided by participating restaurants.

PuBlisher ian Proudfoot

general Manager shaun sauve

ediTOr elise allain

PrOfile PhOTOgraPher nat kay

Meagan young

reCiPe PhOTOgraPher ellie kistemaker

ediTOrial COnTriBuTOrsJane giffin

katherine elphickBetty dunbar

graPhiC design lu-anne Turner

“All you need is love. But a little chocolate now and then doesn't hurt.”

• Charles M. sChulz

taste

TASTE RECIPES

sweet potato & chipotle soup .............. 14

Ontario celeriac & cider soup ................. 15

easy pork tenderloin ............................. 24

Pork and pecan salad

with honey dressing ............................ 25

Coconut cream pie ............................... 34

roasted squash hummus ...................... 36

Pumpkin & sage risotto ......................... 44

rhubarb lemon brûlée tarts .................... 54

eggplant caponata ............................... 60

Coconut shrimp ...................................... 64

Pumpkin cupcakes ................................. 72

roasted pumpkin soup .......................... 76

Maple squash brulé ............................... 82

Corn bread & sausage stuffing. .............. 83

Chewy cookie bars. ................................. 88

lemon squares ........................................ 94

lemon poppyseed loaf ........................... 95

apple crumble coffeecake .................. 102

apple & squash soup ............................ 103

rum & raisin cream cheese brownies ... 106

Thai basil turkey meatballs .................. 114

Thai mango salad ................................. 115

Thai hot & sour soup ............................ 115

almond crusted salmon

with curried orzo salad ..................... 116

warwick hughes food Market

shortbread cookies ........................... 122

holly’s sweets & eats

shortbread cookies .......................... 123

superb shortbread cookies ................ 123

Beet, orange & hazelnut salad ............ 124

Carrot cake with cream cheese icing. . 126

roasted carrot soup ............................. 127

Chocolate zucchini loaf ....................... 128

apple cinnamon muffins ...................... 132

Chocolate chip oatmeal cookies ........ 133

Chicken casserole with walnut crunch

topping .............................................. 134

seafood benedict on french rafts ....... 144

Peach and blueberry cobbler ............. 145

Maple butter tarts ................................. 146

T 2 A 0 S 1 T 3 E 5

ELEGANT

“One cannot think well, love well, sleep well,

if one has not dined well.” •

VIRGINIA WOOLF

6 T 2 A 0 S 1 T 3 e

A TRULY IMAGINATIVE FREE-STYLE MENU SHOWCASES FRESH, ORGANIC

INGREDIENTS, SIMPLE PREPARATION PUTTING TASTE AS CENTRE STAGE The Farmhouse

Visit The Farmhouse when you arelooking for fun, family, casual dining.Located on Barrie’s waterfront, wefeature the best in farm-fresh food andfamily casual dining. Dine indoors inour Century building or on one of ourpatios overlooking Kempenfelt Bay.Featuring a Kids Menu, the farm-freshfood appeals to all ages.Start with unique appetizers, that havea sense of the familiar and finish witha lemon meringue pie. Each dish offersan unparalleled freshness.We specialize in home-grown, home-cooked meals that will excite anypalate. At the Farmhouse we onlyuse sustainable fish and the freshestmeats and vegetables.We are animallovers and tree huggers.We even growour own herbs and spices so they arealways fresh.Bring your large party to us, the morethe merrier, we have setting for over100 guests and a beautiful privateupstairs room.We can even do a PigParty (48hrs notice required) - with awhole suckling pig.Your party may bein the mood for a 4lb Halibut or choosea 6lb Farm Organic Chicken.Come check our our $5 “Appy Hour”menu from 4-6 pm everyday! Don’tforget our delicious Breakfast menuSundays from 10-2.

268 Bradford St., Barrie705-737-0522

www.thefarmhouse.ca

T 2 A 0 S 1 T 3 e 7

A TRULY IMAGINATIVE FREE-STYLE MENU SHOWCASES FRESH, ORGANIC

INGREDIENTS, SIMPLE PREPARATION PUTTING TASTE AS CENTRE STAGE The Farmhouse

Visit The Farmhouse when you arelooking for fun, family, casual dining.Located on Barrie’s waterfront, wefeature the best in farm-fresh food andfamily casual dining. Dine indoors inour Century building or on one of ourpatios overlooking Kempenfelt Bay.Featuring a Kids Menu, the farm-freshfood appeals to all ages.Start with unique appetizers, that havea sense of the familiar and finish witha lemon meringue pie. Each dish offersan unparalleled freshness.We specialize in home-grown, home-cooked meals that will excite anypalate. At the Farmhouse we onlyuse sustainable fish and the freshestmeats and vegetables.We are animallovers and tree huggers.We even growour own herbs and spices so they arealways fresh.Bring your large party to us, the morethe merrier, we have setting for over100 guests and a beautiful privateupstairs room.We can even do a PigParty (48hrs notice required) - with awhole suckling pig.Your party may bein the mood for a 4lb Halibut or choosea 6lb Farm Organic Chicken.Come check our our $5 “Appy Hour”menu from 4-6 pm everyday! Don’tforget our delicious Breakfast menuSundays from 10-2.

268 Bradford St., Barrie705-737-0522

www.thefarmhouse.ca

8 T 2 A 0 S 1 T 3 e

COME EXPERIENCE OUR PASSION FOR FINE FOODS, AT

MARKET FRESH PRICES.

Bistro 262195 Highway 26 E., Stayner

705-428-4703www.bistro26.ca

Bistro 26Come experience our passion for finefoods, at market fresh prices.Our fresh whole foods concepts willsatisfy; from lunch to dinner, ourinnovative comfort foods will delightyour senses.Try one of our delicious offerings offthe menu, or perhaps one of the chef’sdaily specials, starting from $8-Witha variety of daily fresh baked items,friendly / knowledgeable staff, anda unique venue to turn your averagemeal into a dining experience,beautiful Bistro 26 awaits you!Stop by and enjoy our deliciousSunday breakfast with a variety oflive, local and talented musiciansevery week!Do you have a catering event comingup?Not a problem. From businessluncheon, to Black tie, our qualifiedstaff has you covered.With acombined 80 + years experience inthe industry, Bistro 26 is here for you.Turn your average meal into anextraordinary experience! Call todayto inquire about your next event, or tomake your reservation.

Katherine Kroupa,Owner

T 2 A 0 S 1 T 3 e 9

COME EXPERIENCE OUR PASSION FOR FINE FOODS, AT

MARKET FRESH PRICES.

Bistro 262195 Highway 26 E., Stayner

705-428-4703www.bistro26.ca

Bistro 26Come experience our passion for finefoods, at market fresh prices.Our fresh whole foods concepts willsatisfy; from lunch to dinner, ourinnovative comfort foods will delightyour senses.Try one of our delicious offerings offthe menu, or perhaps one of the chef’sdaily specials, starting from $8-Witha variety of daily fresh baked items,friendly / knowledgeable staff, anda unique venue to turn your averagemeal into a dining experience,beautiful Bistro 26 awaits you!Stop by and enjoy our deliciousSunday breakfast with a variety oflive, local and talented musiciansevery week!Do you have a catering event comingup?Not a problem. From businessluncheon, to Black tie, our qualifiedstaff has you covered.With acombined 80 + years experience inthe industry, Bistro 26 is here for you.Turn your average meal into anextraordinary experience! Call todayto inquire about your next event, or tomake your reservation.

Katherine Kroupa,Owner

1 0 T 2 A 0 S 1 T 3 e

A TRADITIONAL STEAKHOUSE USING ONLY

TOP QUALITY MEATS FROM OUR OWN IN-HOUSE BUTCHER SHOP

Town&Country Steakhouse76 Dunlop Street West, Barrie

705-726-5241www.townandcountrysteakhouse.com

Located in the heart of downtownBarrie, at 76 Dunlop StreetWest,the Town and Country Steakhousehas been bringing the traditionalsteakhouse experience to residentsand visitors for over 40 years.Easily accessible, with free on-site parking, this family ownedand operated restaurant offers anunforgettable culinary experience.From a delicious range of appetizersto our hand selected steaks andseafood the Town and CountrySteakhouse menu offers variety toplease every diner.Our traditional steakhouse signaturedishes are prepared table sideand there is vast selection ofcomplementing wines from ourcellar, accommodating over4,000 bottles.Visit this newly renovatedestablishment for an intimateevening for two, dinner with friendsor reserve the luxurious banquetroom for the perfect location for anyevent or meeting.

m nueSTARTERS

ask your server for soup du jour

selections

‘COLOSSAL’ SHRIMPCOCKTAIL

the biggest in the city

19

SAGANAKIflambéed tableside

14

ESCARGOTbaked with garlic butter and cheese

10

OYESTERSROCKEFELLER

baked with spinach, hollandaise andparmesan

14

SEAFOODTOWERFORTWO

colossal shrimp, fresh oysters, musselsand norwegian smoked salmon

32

OUR ‘FAMOUS’GREEK SALAD

if you have to ask, then you haven’ttried it

10

ENTREESServed with your choice ofHouse Salad with our

‘Famous Classic Greek’ Salad Dressingor Chef’s Soup of the Day

Pickle Tray with Red Pimento Peppersand Kalamata Olives, Sesame Seed

Garlic Bread and Choice ofPotatoes or Rice

HALF POUNDNEWYORK

27

8 OZ. FILET MIGNON

35

BABY BACK RIBSWITHBBQ SAUCE

29

FRESH SEASCALLOPS

33

LOBSTERTAIL DINNER(2-8OZTAILS)market price

ALASKA KING CRAB LEGDINNER (1-LB SPLIT)

market price

SIGNATURE DISHES

CHATEAUBRIAND (FLAMBÉEDTABLESIDE FORTWO)

The Quintessential Steakhouse DinnerA hearty portion Filet Mignon (18-20oz)carved into medallions and flambéedto perfection in Garlic, Red-wine,

Peppercorn,Truffle or Gorgonzola sauce

85

THE ULTIMATE PLATTERFORTWO

A scrumptious combination of two8oz Filets (Or NewYorks) with broiledAlaska King Crab legs (one lb.), and

Two Cuban Lobster Tails (8oz)

145

PORTERHOUSE STEAK DINNERFORTWO

The ‘Granddaddy’ of all Steaks,Featuring the Two Best Cuts with theBone: Filet Mignon and NewYork Strip

grilled, custom sliced then Frenchserved with Peppercorn sauce

75

STEAK NEPTUNEFilet Mignon butterflied and toppedwith a colossal Shrimp, Asparagusand Neptune sauce. Unlike Surf andTurf, the Marriage of this dish is

consummated by infusing -Beef andShrimp--with a Béarnaise-based sauce

48

T 2 A 0 S 1 T 3 e 1 1

A TRADITIONAL STEAKHOUSE USING ONLY

TOP QUALITY MEATS FROM OUR OWN IN-HOUSE BUTCHER SHOP

Town&Country Steakhouse76 Dunlop Street West, Barrie

705-726-5241www.townandcountrysteakhouse.com

Located in the heart of downtownBarrie, at 76 Dunlop StreetWest,the Town and Country Steakhousehas been bringing the traditionalsteakhouse experience to residentsand visitors for over 40 years.Easily accessible, with free on-site parking, this family ownedand operated restaurant offers anunforgettable culinary experience.From a delicious range of appetizersto our hand selected steaks andseafood the Town and CountrySteakhouse menu offers variety toplease every diner.Our traditional steakhouse signaturedishes are prepared table sideand there is vast selection ofcomplementing wines from ourcellar, accommodating over4,000 bottles.Visit this newly renovatedestablishment for an intimateevening for two, dinner with friendsor reserve the luxurious banquetroom for the perfect location for anyevent or meeting.

m nueSTARTERS

ask your server for soup du jour

selections

‘COLOSSAL’ SHRIMPCOCKTAIL

the biggest in the city

19

SAGANAKIflambéed tableside

14

ESCARGOTbaked with garlic butter and cheese

10

OYESTERSROCKEFELLER

baked with spinach, hollandaise andparmesan

14

SEAFOODTOWERFORTWO

colossal shrimp, fresh oysters, musselsand norwegian smoked salmon

32

OUR ‘FAMOUS’GREEK SALAD

if you have to ask, then you haven’ttried it

10

ENTREESServed with your choice ofHouse Salad with our

‘Famous Classic Greek’ Salad Dressingor Chef’s Soup of the Day

Pickle Tray with Red Pimento Peppersand Kalamata Olives, Sesame Seed

Garlic Bread and Choice ofPotatoes or Rice

HALF POUNDNEWYORK

27

8 OZ. FILET MIGNON

35

BABY BACK RIBSWITHBBQ SAUCE

29

FRESH SEASCALLOPS

33

LOBSTERTAIL DINNER(2-8OZTAILS)market price

ALASKA KING CRAB LEGDINNER (1-LB SPLIT)

market price

SIGNATURE DISHES

CHATEAUBRIAND (FLAMBÉEDTABLESIDE FORTWO)

The Quintessential Steakhouse DinnerA hearty portion Filet Mignon (18-20oz)carved into medallions and flambéedto perfection in Garlic, Red-wine,

Peppercorn,Truffle or Gorgonzola sauce

85

THE ULTIMATE PLATTERFORTWO

A scrumptious combination of two8oz Filets (Or NewYorks) with broiledAlaska King Crab legs (one lb.), and

Two Cuban Lobster Tails (8oz)

145

PORTERHOUSE STEAK DINNERFORTWO

The ‘Granddaddy’ of all Steaks,Featuring the Two Best Cuts with theBone: Filet Mignon and NewYork Strip

grilled, custom sliced then Frenchserved with Peppercorn sauce

75

STEAK NEPTUNEFilet Mignon butterflied and toppedwith a colossal Shrimp, Asparagusand Neptune sauce. Unlike Surf andTurf, the Marriage of this dish is

consummated by infusing -Beef andShrimp--with a Béarnaise-based sauce

48

1 2 T 2 A 0 S 1 T 3 e

COME TRY IL BUCO AND TAKE IN

OUR SPECTACULAR VIEW OF THE LAKE!!

101-31 Dunlop St. E., Barrie705-735-9595

[email protected] Buco

For years, Il Buco Ristorante hascaptured the essence of OldWorldauthenticity with nostalgic Italiancuisine. The authentic Italian dishes,made with freshest ingredients,are created by a master chef whoseinfluence is ever-present, whatever theinspired selection on the menu.Sharing a great bottle of wine withfamily and friends over dinner is awonderful experience! Relax andenjoy the casual attitude whileindulging in a bottle of vintage winefrom our carefully selected wine list.Open for Lunch and Dinner Tuesday-Friday and Dinner only on Saturdayand Sunday.This is a must-try Italian restaurant.Bringing a little bit of Italy toBarrie and while dining on thewonderful food and wine choices youhonestly forget where you are.A must!

T 2 A 0 S 1 T 3 e 1 3

COME TRY IL BUCO AND TAKE IN

OUR SPECTACULAR VIEW OF THE LAKE!!

101-31 Dunlop St. E., Barrie705-735-9595

[email protected] Buco

For years, Il Buco Ristorante hascaptured the essence of OldWorldauthenticity with nostalgic Italiancuisine. The authentic Italian dishes,made with freshest ingredients,are created by a master chef whoseinfluence is ever-present, whatever theinspired selection on the menu.Sharing a great bottle of wine withfamily and friends over dinner is awonderful experience! Relax andenjoy the casual attitude whileindulging in a bottle of vintage winefrom our carefully selected wine list.Open for Lunch and Dinner Tuesday-Friday and Dinner only on Saturdayand Sunday.This is a must-try Italian restaurant.Bringing a little bit of Italy toBarrie and while dining on thewonderful food and wine choices youhonestly forget where you are.A must!

1 4 T 2 A 0 S 1 T 3 E

Nothing goes better with a fresh salad than a hearty bowl of homemade soup.

We asked two Simcoe County chefs to share some favourite recipes. “Soup making isn’t rocket science,” says chef Jim Garraway. “The key is to

start with high quality fresh ingredients. Homemade stock, for example, makes the world of difference in terms of taste.” Don’t have the time or culinary skills to make stock from scratch? Garraway suggests using low-

sodium store bought varieties. Horseshoe Resort chef Dylan Tulloch offers up this soup making pointer. “If you’re making a pureed soup (like the

recipe he submitted for this story), add a complimentary garnish such as a pesto. It will add depth of � avour and texture to a smooth soup.”

HERE ARE TWO GREAT RECIPES TO TRY

COURTESY OF THESE POPULAR SIMCOE COUNTY CHEFS.

INGREDIENTS:

2 Tbsps vegetable oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-1/2 cups white onions, diced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3/4 cup diced leeks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup diced celery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbsp fresh minced ginger. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 cups sweet potatoes (or yams), diced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp chopped chipotle peppers (optional). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp cinnamon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp ground cumin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 cups vegetable broth. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup 35 per cent cream (whipping cream) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

salt & pepper to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION:In a large heavy-bottomed pot, heat oil over medium heat and stir in onions, leeks, celery, minced ginger, and sweet potatoes. Sauté all vegetables for about 3 to 5 minutes, or until slightly soft. Add chipotle, cinnamon, and ground cumin; stir and cook for 1 minute. Add vegetable broth and bring to a boil. Once boiling, immediately reduce heat and gently simmer (not covered) until vegetables are soft, about 20 to 30 minutes. Remove from heat and let cool for about 5 minutes. Puree in blender until smooth. Stir in whipping cream and season with salt and pepper. Heat to a simmer and serve. Soup can be garnished with sweet potato chips & chive oil (optional). Recipe yields 8 cups (serves 6).

Recipe courtesy of chef Jim Garraway

SWEET POTATO & CHIPOTLE SOUP

by Katherine Elphick • Photos by Ellie Kistemaker

Soup’s On

T 2 A 0 S 1 T 3 e 1 5

ONTARIO CELERIAC & CIdER sOup

ingredients:

1/4 cup butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup large onion, peeled and diced into small pieces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup celery, diced into small pieces. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 cups celery root, peeled and diced into large pieces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup Yukon Gold potatoes, peeled and diced into large pieces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 litres chicken or vegetable stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup Ontario apple cider. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup 35 per cent cream (whipping cream). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kosher salt to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

White pepper to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Truffle oil (use sparingly) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtiOn: In a large stockpot, melt butter over low heat and sweat onions and celery until tender, about 10 minutes. Add celery root and potatoes, stir. Add chicken broth or vegetable stock and cider. Bring to a boil and then quickly reduce heat to a simmer. Allow soup to simmer uncovered for about 20 to 30 minutes, or until all vegetables are soft. Remove from heat. Puree with a hand blender until completely smooth. Pass through fine strainer. Return to a clean pot and bring back to a simmer, stir in cream and season to taste with salt and pepper. Pour soup in warm bowls, and finish with truffle oil (about 1/4 teaspoon per bowl) and sage pesto (see recipe below). Serves 6 to 8.

SAGe PeSTO

1 cup fresh sage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup flat leaf parsley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp garlic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup toasted chopped walnuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

kosher salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

pepper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtiOn: Pick the leaves from the herbs and discard stems. Use a motor and pestle or place all ingredients in food processor and begin to pulse, slowly adding olive oil to desired consistency. Season to taste with salt and pepper.

Recipe courtesy of chef dylan Tulloch of Horseshoe Resort

The key is to start with high quality,fresh ingredients.

1 6 T 2 A 0 S 1 T 3 e

MrsMitchell’s Restaurant887395 Mono-Mulmur Townline, Mulmur

In the Hamlet of Violet Hill, on the North side of Hwy 89 between Hwy 10 & Airport Rd.519-925-3627

TAKE A STEP BACK TO A SIMPLER TIME AND UNPLUG FROM THE

HECTIC PACE OF LIFE. PERUSE THE CAREFULLY CURATED WINE LIST WHILE

ENJOYING COURSE AFTER COURSE OF CULINARY DELIGHTS

At Mrs. Mitchell’s Restaurant, expecta superior dining experience.Thefreshest ingredients are preparedsimply, combined harmoniouslyand presented beautifully. Enjoythe lush grounds, historic building,elegant décor, and upscale servicedelivered with a down-home smile.For generations, families havechosen Mrs. Mitchell’s as their go-toplace to celebrate life’s milestones.Wedding packages are second-to-none for couples seeking a stylishcountry wedding in an idyllic setting- a photographer’s dream. Locals,cottagers and fans from away hailMrs. Mitchell’s as a favourite, a perfecthalfway stop enroute from the Lake tothe Bay.Local, seasonal flavours and a creativekitchen team keep the menu freshwith extra items.You’ll leave satisfied,for less than you’d expect. Call aheadwith special dietary requirements andthere’ll be a delicious surprise readyfor you.Mrs. Mitchell’s signature touches arethe ultimate home-cooked comfortfoods: a famous creamy garlic housedressing served on the garden salad;warm crusty rolls and spoonbreadwith every dinner entrée; hot dropbiscuits and sweet potato muffinswith every lunch and as the afternoontea, with strawberry preserves andwhipped cream; made-from-scratchdesserts like rum cake and stickytoffee puddingOpenTuesday through Sunday forlunch, afternoon tea and dinner.Weekend brunch is also offered.Gift Certificates are available in anyamount.

T 2 A 0 S 1 T 3 e 1 7

MrsMitchell’s Restaurant887395 Mono-Mulmur Townline, Mulmur

In the Hamlet of Violet Hill, on the North side of Hwy 89 between Hwy 10 & Airport Rd.519-925-3627

TAKE A STEP BACK TO A SIMPLER TIME AND UNPLUG FROM THE

HECTIC PACE OF LIFE. PERUSE THE CAREFULLY CURATED WINE LIST WHILE

ENJOYING COURSE AFTER COURSE OF CULINARY DELIGHTS

At Mrs. Mitchell’s Restaurant, expecta superior dining experience.Thefreshest ingredients are preparedsimply, combined harmoniouslyand presented beautifully. Enjoythe lush grounds, historic building,elegant décor, and upscale servicedelivered with a down-home smile.For generations, families havechosen Mrs. Mitchell’s as their go-toplace to celebrate life’s milestones.Wedding packages are second-to-none for couples seeking a stylishcountry wedding in an idyllic setting- a photographer’s dream. Locals,cottagers and fans from away hailMrs. Mitchell’s as a favourite, a perfecthalfway stop enroute from the Lake tothe Bay.Local, seasonal flavours and a creativekitchen team keep the menu freshwith extra items.You’ll leave satisfied,for less than you’d expect. Call aheadwith special dietary requirements andthere’ll be a delicious surprise readyfor you.Mrs. Mitchell’s signature touches arethe ultimate home-cooked comfortfoods: a famous creamy garlic housedressing served on the garden salad;warm crusty rolls and spoonbreadwith every dinner entrée; hot dropbiscuits and sweet potato muffinswith every lunch and as the afternoontea, with strawberry preserves andwhipped cream; made-from-scratchdesserts like rum cake and stickytoffee puddingOpenTuesday through Sunday forlunch, afternoon tea and dinner.Weekend brunch is also offered.Gift Certificates are available in anyamount.

1 8 T 2 A 0 S 1 T 3 e

TheNorth Restaurant &TheWest Event Centre

The West Event Centre146 Toronto Street, Barrie | 705.792.3411

www.thewesteventcentre.com

“FEED THE SOUL, NOT THE HUNGER.”

CHEF OWNER MARCO ORMONDE

The North Restaurant49 Mary Street, Barrie | 705.812.2192

www.thenorthrestaurant.com

THE NORTH THE WESTFrom Monsoons,The Boiler House,The Metropolitan Hotel, to The NorthRestaurant and now theWest EventCentre in Barrie, Chef Owner MarcoOrmonde has made Barrie his homesince 2006.The North Restaurant offers new worldcuisine with a contemporary globalinfluence. As an award-winning Chef,Marco offers his signature dishes andnightly features that are over and abovehis set menu. Looking for somethingdifferent? Just ask Marco to createit and you will be delighted withhis culinary genius and spectacularpresentation. The North Restaurantwill showcase aWild Game Festivalstarting in September, introducingsensational dishes that accentuate theunique taste of kangaroo, wild boar,squab, and venison.After opening the highly acclaimedThe North Restaurant in 2007 the Chefwas flooded with catering requests forlarge groups. In 2012 The North movedinto a much larger two-storey Victorianbuilding with private party rooms forcatering and special events. The movewas a success but catering for groupsof 200+ was still a challenge.This past summer, Chef Marco andhis team openedTheWest EventCentre in Barrie to fulfill the need forlarge-scale catering, weddings andcorporate functions and events for upto 250 people, offering his signaturedishes in banquet-style menus.Thisassures the highest quality of food,awesome presentation and impeccableservice. TheWest is ideal for baptisms,Christmas parties, Bar Mitzvahs,weddings and any special occasion.Come and experience TheWest EventCentre, serving banquet food like youare eating at The North!

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2 0 T 2 A 0 S 1 T 3 e

Gio’s will make your visit one toremember with its comfortable andrelaxed setting offering exceptionalItalian fare and extensive wine list.Owned by John Remmo, Gio’s hasbeen one of Barrie’s favourite Italianrestaurants for a decade.Anyone who has dined in Italyknows how hard it is to replicatethe true Italian character of foodanywhere else. But here at Gio’sRistorante much of the texture and

flavor is tied to the freshness andvibrancy of the ingredients takingyou back to John’s roots. Gio’scaptures that essence when cookingItalian food from the heart. Thereis a wonderful option to try ourChef’s Tasting Menu. It featuresfour tantalizing courses that aredesigned that evening by our chefthat will make your taste budsexplode. Please allow two hoursas you do not want to rush a good

experience!For catering, create your own setmenus for private functions withthe assistance of our Chef JasonMortell and John (minimum of 15persons). The dining room holds amaximum of 34 persons so pleasecall ahead for your reservation.The food is fantastic, service isoutstanding, and the price isgreat. Gio’s Ristorante…for thesophisticated palate.

USING MUCH OF OUR LOCAL HARVEST, GIO’S RISTORANTE HAS CREATED AMENU THAT IS NOT SO MUCH BOUND TO ITALIAN TRADITIONS,

BUT INSPIRED BY THEM

Gio’s Ristorante36 Anne Street, Barrie

705-721-4513www.giositalianrestaurant.com

Follow us on Twitter & Facebook

T 2 A 0 S 1 T 3 e 2 1

Gio’s will make your visit one toremember with its comfortable andrelaxed setting offering exceptionalItalian fare and extensive wine list.Owned by John Remmo, Gio’s hasbeen one of Barrie’s favourite Italianrestaurants for a decade.Anyone who has dined in Italyknows how hard it is to replicatethe true Italian character of foodanywhere else. But here at Gio’sRistorante much of the texture and

flavor is tied to the freshness andvibrancy of the ingredients takingyou back to John’s roots. Gio’scaptures that essence when cookingItalian food from the heart. Thereis a wonderful option to try ourChef’s Tasting Menu. It featuresfour tantalizing courses that aredesigned that evening by our chefthat will make your taste budsexplode. Please allow two hoursas you do not want to rush a good

experience!For catering, create your own setmenus for private functions withthe assistance of our Chef JasonMortell and John (minimum of 15persons). The dining room holds amaximum of 34 persons so pleasecall ahead for your reservation.The food is fantastic, service isoutstanding, and the price isgreat. Gio’s Ristorante…for thesophisticated palate.

USING MUCH OF OUR LOCAL HARVEST, GIO’S RISTORANTE HAS CREATED AMENU THAT IS NOT SO MUCH BOUND TO ITALIAN TRADITIONS,

BUT INSPIRED BY THEM

Gio’s Ristorante36 Anne Street, Barrie

705-721-4513www.giositalianrestaurant.com

Follow us on Twitter & Facebook

2 2 T 2 A 0 S 1 T 3 e

Nottawasaga6015 Highway 89, Alliston

705-435-5501 or toll free 1-800-669-5501www.nottawasagaresort.com

Paul Dills – Executive Chef

Cedar PlankTrout with

Maple ButterMy inspiration behind this plate is the

iconic Canadian summer campfire.When I envision a campfire I think ofthat glorious smoke scent. A cedarplank is an excellent way to capture

this scent adding an incredible aromaand flavour to the fish.

POPULAR RESORT PR IDES I T SE LF IN OFFER ING A VAR IETY OF

D IN ING EXPER I ENCES

The Nottawasaga Resort &Conference Centre through itsrestaurants, prides itself in offeringa variety of dining experiences toguests, whether you’re looking forfine dining, a casual bistro lunch, orindulging in Sunday Brunch. Catering toweddings and special events is a majorpart of the resort’s business. “We havean opportunity to offer many differenttypes of service,” says executive chefPaul Dills.“We do a lot of weddings,anniversaries and specialfunctions. But we can also provide aquiet night out for two people.” Dillsand his culinary team look after theresort’s three restaurants which areopen to the general public. Each has aunique menu and atmosphere, but alloffer high quality food and service.Theresort serves up contemporary food ina fine dining setting at its chandelieradorned Mahogany Room, whichis open for dinner Monday thoughSaturday. Located around the corner isthe Riverview Room, which is open forbreakfast, lunch and dinner as well asSunday Brunch, which offers everythingfrom eggs, waffles and fresh fruit, topastas, chicken, beef and seafood. For acasual dining option, the resort has itsbistro-inspired Inn Café, located in themain lobby. “We want to give our guestsa positive overall happy experiencewhen they are here, with friendlyhospitable service,” he says. “It goeshand in hand.”

INGREDIENTS:

TROUT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Whole Trout, fillet and bonesremoved. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tbsp Olive Oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chopped Fresh Herbs (chives, thyme,parsley), Salt and Black Pepper, to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MAPLE BUTTER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 oz Dark Maple Syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8 oz Butter, softened. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SUPPLIES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 Cedar Planks, approximately 4” x 10”. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Candy Thermometer, Mixer, Piping bag

INSTRUCTIONS:

1. Soak the cedar planks in water for aminimum of one hour.2. Meanwhile, place the softened butterinto a stand mixer.3. Heat the maple syrup in a smallsaucepan over medium heat untilit reaches 240 degrees on a candythermometer (approximately 7 minutes).4. Once heated, slowly pour the syrupover the butter. Turn the mixer onto ahigh speed and whip together until wellblended.5. Using a piping bag, pipe the mixtureonto parchment paper (into desiredshape) and chill in the refrigerator.6. Remove the planks and pat dry.7. Preheat the oven to 350 degrees F.8. Place the trout on the plank, skin sidedown. Rub the trout with olive oil, salt &pepper until coated.

9. Bake for 10 to 12 minutes in thepreheated oven, or until the filletcan be flaked with a fork.10. Transfer the trout and plank toa plate and garnish with fresh herbs.Place the Maple Butter pats on topof the trout just prior to serving.

ON THE GRILLPreheat a grill to medium-low heat.Place plank with fish on the grate andcover. Grill for approximately 15 – 20minutes, or until fish can be flakedwith a fork.Serve trout with potatoes and a freshselection of seasonal vegetables.Serves 4 people. Enjoy with therefreshing clean finish ofHillebrand Trius Riesling Dry.

RECIPE

Resort &Conference Centre

T 2 A 0 S 1 T 3 e 2 3

Nottawasaga6015 Highway 89, Alliston

705-435-5501 or toll free 1-800-669-5501www.nottawasagaresort.com

Paul Dills – Executive Chef

Cedar PlankTrout with

Maple ButterMy inspiration behind this plate is the

iconic Canadian summer campfire.When I envision a campfire I think ofthat glorious smoke scent. A cedarplank is an excellent way to capture

this scent adding an incredible aromaand flavour to the fish.

POPULAR RESORT PR IDES I T SE LF IN OFFER ING A VAR IETY OF

D IN ING EXPER I ENCES

The Nottawasaga Resort &Conference Centre through itsrestaurants, prides itself in offeringa variety of dining experiences toguests, whether you’re looking forfine dining, a casual bistro lunch, orindulging in Sunday Brunch. Catering toweddings and special events is a majorpart of the resort’s business. “We havean opportunity to offer many differenttypes of service,” says executive chefPaul Dills.“We do a lot of weddings,anniversaries and specialfunctions. But we can also provide aquiet night out for two people.” Dillsand his culinary team look after theresort’s three restaurants which areopen to the general public. Each has aunique menu and atmosphere, but alloffer high quality food and service.Theresort serves up contemporary food ina fine dining setting at its chandelieradorned Mahogany Room, whichis open for dinner Monday thoughSaturday. Located around the corner isthe Riverview Room, which is open forbreakfast, lunch and dinner as well asSunday Brunch, which offers everythingfrom eggs, waffles and fresh fruit, topastas, chicken, beef and seafood. For acasual dining option, the resort has itsbistro-inspired Inn Café, located in themain lobby. “We want to give our guestsa positive overall happy experiencewhen they are here, with friendlyhospitable service,” he says. “It goeshand in hand.”

INGREDIENTS:

TROUT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Whole Trout, fillet and bonesremoved. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tbsp Olive Oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chopped Fresh Herbs (chives, thyme,parsley), Salt and Black Pepper, to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MAPLE BUTTER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 oz Dark Maple Syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8 oz Butter, softened. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SUPPLIES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 Cedar Planks, approximately 4” x 10”. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Candy Thermometer, Mixer, Piping bag

INSTRUCTIONS:

1. Soak the cedar planks in water for aminimum of one hour.2. Meanwhile, place the softened butterinto a stand mixer.3. Heat the maple syrup in a smallsaucepan over medium heat untilit reaches 240 degrees on a candythermometer (approximately 7 minutes).4. Once heated, slowly pour the syrupover the butter. Turn the mixer onto ahigh speed and whip together until wellblended.5. Using a piping bag, pipe the mixtureonto parchment paper (into desiredshape) and chill in the refrigerator.6. Remove the planks and pat dry.7. Preheat the oven to 350 degrees F.8. Place the trout on the plank, skin sidedown. Rub the trout with olive oil, salt &pepper until coated.

9. Bake for 10 to 12 minutes in thepreheated oven, or until the filletcan be flaked with a fork.10. Transfer the trout and plank toa plate and garnish with fresh herbs.Place the Maple Butter pats on topof the trout just prior to serving.

ON THE GRILLPreheat a grill to medium-low heat.Place plank with fish on the grate andcover. Grill for approximately 15 – 20minutes, or until fish can be flakedwith a fork.Serve trout with potatoes and a freshselection of seasonal vegetables.Serves 4 people. Enjoy with therefreshing clean finish ofHillebrand Trius Riesling Dry.

RECIPE

Resort &Conference Centre

2 4 T 2 A 0 S 1 T 3 e

Want to eat local? Along with fruits and veggies, consider adding local meats to your

shopping list. “When people think about local food, they usually think about produce,” admits Lynda Van Casteren of Nicholyn Farms.

“But locally raised meats are also readily available.” While Nicholyn Farms sells a bounty of locally raised meats, pork is its speciality.

With that in mind, Van Casteren agreed to share some recipes that are easy to prepare and delicious. “From pork roasts and tenderloins

to burgers, there are plenty of options.”

ingredients:

2 (about 12 oz/375 g each) pork tenderloins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2/3 cup of your favourite nicholyn Farms’ salad dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtiOn: Place tenderloins in a zip-top plastic bag and add salad dressing. Seal bag and massage marinade into pork. Place in refrigerator for minimum 1 hour (up to overnight).When ready to cook, preheat barbecue to 400F. Remove tenderloins from bag (you can discard the dressing). Roast for about 20 to 25 minutes, or until internal temperature reaches 155F to 160F (68C to 71C) with a meat thermometer. Slice the pork tenderloin and serve with your favourite vegetables and some rice. Alternatively, you could serve the sliced pork on salad greens topped with additional dressing, if desired. Serves 6.

easy Pork Tenderloin by Katherine Elphick • Photos by ellie kistemaker

T 2 A 0 S 1 T 3 e 2 5

PORK AND PECAN SALAD WITH HONEY

DRESSING

ingredients:

12oz (0.375kg) cooked pork sausage or substitute pork roast or chops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp canola oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cloves garlic, minced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 tbsps balsamic vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup liquid honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

salt and pepper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 cups torn lettuce or salad greens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup sliced fresh strawberries or other seasonal fruit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup sliced celery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup pecan halves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtiOn:

Cut cooked pork sausage into bite size medallions. Heat canola oil in a small skillet over medium heat. Add garlic and sauté, stirring constantly, about one minute. Add balsamic vinegar and honey. Cook one minute more. Allow to cool. Season with salt and pepper to taste. Toss together lettuce, strawberries or other seasonal fruit, and celery. Arrange salad on individual plates, top with pork sausage and sprinkle with pecans. Serves 4.

Created by Nicholyn Farms, this delicious recipe is perfect for summer dining. i used

nicholyn Farms’ “sante Fe” sausage for this recipe.

2 6 T 2 A 0 S 1 T 3 e

OUR INSPIRATION LIES IN ITALIAN REGIONAL CUISINE

Sisi’s has been a landmark in thevillage of Thornbury in the town ofBlue Mountains for fifteen years.Witha new patio, a recently decorateddining room and a new team we striveto create a unparalleled restaurantexperience.We are a small independently ownedbusiness, driven by a passion for, anddedication to our craft. Our food startswith fresh, high-quality and localingredients prepared and served withpassion, in an energetic dining roomwhere you can truly indulge in theart of sharing. Our focus is regionalItalian cuisine, simple and fresh.To pair with our food or to enjoy “onlywith you”, we offer a great VQA andinternational wine selection includingthose from, our very own vineyard inArgentina, Solo Contigo!Sisi’s is a come-as-you-are and bring–everyone-from-the-beach or ski hillkind of place. Kick off your flip flops(or your ski boots!) and relax.You’re athome here!Our inspiration lies in Italian regionalcuisine. It is important to us to stayfaithful to tradition, while beinginnovative and creating our ownidentity. In our kitchen we follow threecore principles: Italian character, highquality in raw materials and moderntechniques.Georgian Bay and Grey County offerus a large array of local produce andmeat. Having such a bountiful larderright on our doorstep means we’reable to offer a fresh and localapproach to dining.

27 Bruce Street, Thornbury519-599-1112

www.sisitrattoria.comSisi’sTrattoria

T 2 A 0 S 1 T 3 e 2 7

OUR INSPIRATION LIES IN ITALIAN REGIONAL CUISINE

Sisi’s has been a landmark in thevillage of Thornbury in the town ofBlue Mountains for fifteen years.Witha new patio, a recently decorateddining room and a new team we striveto create a unparalleled restaurantexperience.We are a small independently ownedbusiness, driven by a passion for, anddedication to our craft. Our food startswith fresh, high-quality and localingredients prepared and served withpassion, in an energetic dining roomwhere you can truly indulge in theart of sharing. Our focus is regionalItalian cuisine, simple and fresh.To pair with our food or to enjoy “onlywith you”, we offer a great VQA andinternational wine selection includingthose from, our very own vineyard inArgentina, Solo Contigo!Sisi’s is a come-as-you-are and bring–everyone-from-the-beach or ski hillkind of place. Kick off your flip flops(or your ski boots!) and relax.You’re athome here!Our inspiration lies in Italian regionalcuisine. It is important to us to stayfaithful to tradition, while beinginnovative and creating our ownidentity. In our kitchen we follow threecore principles: Italian character, highquality in raw materials and moderntechniques.Georgian Bay and Grey County offerus a large array of local produce andmeat. Having such a bountiful larderright on our doorstep means we’reable to offer a fresh and localapproach to dining.

27 Bruce Street, Thornbury519-599-1112

www.sisitrattoria.comSisi’sTrattoria

2 8 T 2 A 0 S 1 T 3 e

Located in the heritage district ofOrillia is critically acclaimed SixteenFront Casual Fine Dining & Lounge.Sixteen Front is one of Orillia’s finestdining restaurants featuring delicioussteaks cut from Certified Angusbeef, fresh seafood and much moreprepared fresh daily. Come experiencethe unique cooking talents of award-winning Chef Marcel Taillefer, theleader of Sixteen Front’s culinaryteam. Chef Marcel’s experience and anatural gift for preparing fine cuisineare evident in dishes like AustralianWhite Stripe Rack of Lamb or SmokedPork Loin Chop, to name a few.Their lounge is a popular place tokick back and relax. Dine, have drinksand socialize with friends whiletaking in the ambient lighting alongwith a casual atmosphere. Enjoylively entertainment around the babygrand piano onThursday, Friday andSaturday evenings. In addition, SixteenFront offers charming patio dining,weather permitting.Their dining room offers anunsurpassed dining experiencefeaturing an extensive assortment ofinternational andVQA wines that areguaranteed to perfectly complementany meal.The diverse menu includes avariety of appetizers, lunch and dinneroptions, including their infamoussignature entrées.Sixteen Front is conveniently locatedminutes from the quaint shops andPort of Orillia.

16 Front Street North, Orillia705-326-3135

www.sixteenfront.com

Sixteen Front

T 2 A 0 S 1 T 3 e 2 9

Located in the heritage district ofOrillia is critically acclaimed SixteenFront Casual Fine Dining & Lounge.Sixteen Front is one of Orillia’s finestdining restaurants featuring delicioussteaks cut from Certified Angusbeef, fresh seafood and much moreprepared fresh daily. Come experiencethe unique cooking talents of award-winning Chef Marcel Taillefer, theleader of Sixteen Front’s culinaryteam. Chef Marcel’s experience and anatural gift for preparing fine cuisineare evident in dishes like AustralianWhite Stripe Rack of Lamb or SmokedPork Loin Chop, to name a few.Their lounge is a popular place tokick back and relax. Dine, have drinksand socialize with friends whiletaking in the ambient lighting alongwith a casual atmosphere. Enjoylively entertainment around the babygrand piano onThursday, Friday andSaturday evenings. In addition, SixteenFront offers charming patio dining,weather permitting.Their dining room offers anunsurpassed dining experiencefeaturing an extensive assortment ofinternational andVQA wines that areguaranteed to perfectly complementany meal.The diverse menu includes avariety of appetizers, lunch and dinneroptions, including their infamoussignature entrées.Sixteen Front is conveniently locatedminutes from the quaint shops andPort of Orillia.

16 Front Street North, Orillia705-326-3135

www.sixteenfront.com

Sixteen Front

3 0 T 2 A 0 S 1 T 3 e

BruceWine Bar Kitchen8 Bruce St. S., Thornbury

519-599-1112www.brucewinebar.ca

THE FRESHEST SEASONAL PRODUCE AND

ORGANIC INGREDIENTS

BruceWine Bar Kitchen is far fromyour average restaurant.What startedout as a small plates wine bar has nowgrown into a one-of-a-kind two-levelwining and dining experience.Jennifer Vipond, along with herhusband Steven (Kingpost Builders)and Chef Shaun Edmonstone are all co-owners of Bruce.The three met throughmutual friends and it has proven tobe a winning combination of aestheticcreativity, outstanding culinary skilland wine expertise.

After 20 years in the veterinarypharmaceutical business, Jenniferdecided to follow her passion forwine and is now studying to completeher Sommelier certification (CAPS) inthe heart of wine country at NiagaraCollege.

Thornbury native Chef ShaunEdmonstone honed his skills atToronto’s acclaimed Pangea restaurant,and at the historicWindsor Arms hotel.With 15 plus years of culinaryexperience under his belt, Shaun’snatural instincts spark him to createunique and delicious dishes that areinspired by nature’s local ingredients.This accomplished chef is committedto excellence, ensuring that each andevery item on the menu is a distinctivetaste experience.

Don’t let the name fool you.Thisincredibly interesting spot offers afull menu with a wide selection ofentrees, salads, appetizers, house madecharcuterie boards, fresh house madebuns for sandwiches and traditionalNeopolitan wood oven pizza.Located in the alley behind the TDbank in Thornbury.OpenTuesday through Sunday forlunch and dinner 11:30-to close.

T 2 A 0 S 1 T 3 e 3 1

BruceWine Bar Kitchen8 Bruce St. S., Thornbury

519-599-1112www.brucewinebar.ca

THE FRESHEST SEASONAL PRODUCE AND

ORGANIC INGREDIENTS

BruceWine Bar Kitchen is far fromyour average restaurant.What startedout as a small plates wine bar has nowgrown into a one-of-a-kind two-levelwining and dining experience.Jennifer Vipond, along with herhusband Steven (Kingpost Builders)and Chef Shaun Edmonstone are all co-owners of Bruce.The three met throughmutual friends and it has proven tobe a winning combination of aestheticcreativity, outstanding culinary skilland wine expertise.

After 20 years in the veterinarypharmaceutical business, Jenniferdecided to follow her passion forwine and is now studying to completeher Sommelier certification (CAPS) inthe heart of wine country at NiagaraCollege.

Thornbury native Chef ShaunEdmonstone honed his skills atToronto’s acclaimed Pangea restaurant,and at the historicWindsor Arms hotel.With 15 plus years of culinaryexperience under his belt, Shaun’snatural instincts spark him to createunique and delicious dishes that areinspired by nature’s local ingredients.This accomplished chef is committedto excellence, ensuring that each andevery item on the menu is a distinctivetaste experience.

Don’t let the name fool you.Thisincredibly interesting spot offers afull menu with a wide selection ofentrees, salads, appetizers, house madecharcuterie boards, fresh house madebuns for sandwiches and traditionalNeopolitan wood oven pizza.Located in the alley behind the TDbank in Thornbury.OpenTuesday through Sunday forlunch and dinner 11:30-to close.

3 2 T 2 A 0 S 1 T 3 e

The GlobeSouth Side of Hwy 89, Rosemont

705-435-6981

Located in Rosemont,The Globe Hotel was built on aCrown Land grant in the 1830s.Thepresent building, dating from 1859,was one of four hotels in Rosemont.It served as a local pub and also asa stopping point for the stagecoachfor people travelling betweenTorontoand Collingwood. It played host totravellers, salesmen and even Fenianand other political gatherings. Until1955, it still accepted overnight guests.Today, the restored building welcomesdiners with traditional homemadefare.All three dining rooms at The Globefeature fireplaces, and in the frontdining room you’ll see a beautifulwooden bar and antique cash register.Along with homemade soups andsalads, the Globe is famous forweekend prime rib, grilled steak,lamb and pork, steak and kidneypie and fish. Served with an arrayof vegetables, all dinner meals areaccompanied by a selection of ourhomemade tea biscuits and breads,along with special chutneys andpreserves, including pepperedblueberries, spicy rhubarb and applemint.The Globe restaurant serves lunch,afternoon tea and dinner. Open dailyexcept for Tuesdays. Located just offHighway 89 in Rosemont.

TRADITIONAL RURAL ONTARIO FARE, HOMEMADE SOUPS AND SALADS, FAMOUS

WEEKEND PRIME RIB, HOMEMADE TEA BISCUITS, BREADS, CHUTNEYS AND PRESERVES

The GlobeSouth Side of Hwy 89, Rosemont

705-435-6981

Located in Rosemont,The Globe Hotel was built on aCrown Land grant in the 1830s.Thepresent building, dating from 1859,was one of four hotels in Rosemont.It served as a local pub and also asa stopping point for the stagecoachfor people travelling betweenTorontoand Collingwood. It played host totravellers, salesmen and even Fenianand other political gatherings. Until1955, it still accepted overnight guests.Today, the restored building welcomesdiners with traditional homemadefare.All three dining rooms at The Globefeature fireplaces, and in the frontdining room you’ll see a beautifulwooden bar and antique cash register.Along with homemade soups andsalads, the Globe is famous forweekend prime rib, grilled steak,lamb and pork, steak and kidneypie and fish. Served with an arrayof vegetables, all dinner meals areaccompanied by a selection of ourhomemade tea biscuits and breads,along with special chutneys andpreserves, including pepperedblueberries, spicy rhubarb and applemint.The Globe restaurant serves lunch,afternoon tea and dinner. Open dailyexcept for Tuesdays. Located just offHighway 89 in Rosemont.

TRADITIONAL RURAL ONTARIO FARE, HOMEMADE SOUPS AND SALADS, FAMOUS

WEEKEND PRIME RIB, HOMEMADE TEA BISCUITS, BREADS, CHUTNEYS AND PRESERVES

T 2 A 0 S 1 T 3 e 3 3

GroovyTuesday’s73 Collier Street, Barrie

705-721-0302www.groovytuesdaysbistro.com

THAT’S US IN A NUTSHELL! COME EXPERIENCE THE FUN AND FOOD FOR

YOURSELF! WE CAN’T WAIT TO SEE YOU!!!

GroovyTuesday’sis a quaint and intimate bistro inthe heart of downtown Barrie.Withfriendly staff, led by owner MelanieBarrett, Groovy’s is the perfect placeto meet.We pride ourselves on ourfresh, seasonal menus, vast wineselection and our sense of humour!Whether getting together for lunchor dinner, work or pleasure, or evenjust to chat over wine, you won’t bedisappointed.With highly inventiveand knowledgeable kitchen staff, weare always happy to cater to differentdietary restrictions; in fact we love thechallenge! The servers here are justas informative and creative, with newdrinks being made up to fit any mood,including their own!Groovy’s is one of the most desiredrestaurants for private functions.Whether celebrating your weddingor wedding rehearsal, birthday or abusiness function, we do it all, andwe do it well! Each event has a menutailored specifically for your tastebuds!The fun never stops at this restaurant!Kids cooking classes are sure to makeyour tots smile. We feature differentmenu’s one Sunday of every month.Just call to make a reservation andfind out what’s on the menu!

3 4 T 2 A 0 S 1 T 3 E

HERE ARE TWO GREAT RECIPES TO TRY

COURTESY OF THESE POPULAR SIMCOE COUNTY CHEFS.

This pie is really, really good! I opted for a graham cracker crust because that’s what my kids requested. Coconut lovers will enjoy the topping of whipped

cream combined with broken pieces of Bounty bar and toasted coconut. You can � nd coconut extract in the spice or baking

section of most supermarkets. I’ve also served the � lling as a pudding in individual

dessert dishes. Just omit the crust and � ll small ramekins with the � lling. Top with the same instructions as the pie.

CRUST2 cups graham cracker crumbs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup granulated sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup melted butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FILLING1 can (400 mL), unsweetened coconut milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


4 large egg yolks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 Tbsps cornstarch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbsps, butter (softened). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3/4 cup, shredded sweetened coconut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp coconut extract. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

TOPPING2 cups whipping cream (35 per cent). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbsps granulated sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp vanilla. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbsps shredded coconut (for toasting). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Bounty bar (57g), cut into small pieces. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION: CRUST: Heat oven to 400F. In a medium bowl combine graham cracker crumbs, sugar and melted butter. Once combined, transfer to a 9-inch glass pie plate, and gently press the crust against the bottom and up the sides of the plate. Bake for 10 minutes; set aside. Once cooled, cover with plastic wrap. FILLING: In a heavy-bottomed large sauce pan, bring the coconut milk and milk to almost a boil over medium heat. Remove from heat and cover the pan to keep the liquid warm.

COCONUT CREAM PIE


CRAZY FOR

Coconut

T 2 A 0 S 1 T 3 e 3 5

In a large mixing bowl, add the sugar and egg yolks and beat on medium-high speed for about 6 to 7 minutes; or until the mixture has thickened and turned pale yellow. Lower the mixer speed to medium and add the cornstarch and salt; using a spatula, scrape down the sides regularly until well combined. With the mixer on medium speed, slowly pour in the coconut milk mixture; mix until combined. Here comes the tricky part. Place the liquid mixture back in the heavy-bottomed large saucepan (make sure it’s clean) and while whisking constantly, cook over medium-low or low heat (depending upon the heat intensity of your burner) until the mixture starts to just boil and thickens. Boil for 1 minute; whisking constantly. Be careful not to burn the bottom! Remove from heat, whisk in butter until combined. Stir in coconut and coconut extract. Place the coconut cream mixture in a bowl. Whisk occasionally, while cooling to room temperature. Cover the surface of the mixture with plastic wrap, so a skin doesn’t form and place in refrigerator for at least 2 hours, or until fully chilled and set. You can allow the mixture to set overnight. ToPPIng: Pre-heat oven to 400F. Place 2 tablespoons of shredded coconut on a parchment paper-lined baking sheet. Toast coconut in the oven for about 3 to 4 minutes, or until the edges turn a very light brown.Place the whipping cream and sugar in a large mixing bowl. Beat at medium-high speed until peaks form, stir in vanilla. Measure one cup of the whipped cream mixture, and stir into the coconut cream mixture. Transfer the coconut cream mixture into the prepared pie crust, and spread evenly. Pour the remaining whipping cream on top of the coconut cream and spread, then sprinkle with broken pieces of Bounty bar and toasted coconut. Refrigerate for at least 30 minutes before serving. Enjoy! Serves 6-8.

Coconut lovers will enjoy the topping of whipped cream combined with broken pieces of

Bounty bar and toasted coconut.

3 6 T 2 A 0 S 1 T 3 e

Created by Nicholyn Farms, this delicious recipe is perfect for summer dining. I used Nicholyn Farms’ “Sante Fe” sausage for this recipe.

INGREDIENTS: 1 medium butternut squash, halved and seeded. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp olive oil (for brushing on squash). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbsp brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 Tbsp tahini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 Tbsp lime juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp ground cumin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp olive oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp salt (or to taste). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1⁄8 tsp red pepper chili. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 cloves garlic, chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 Tbsp chopped fresh flat leaf parsley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbsp toasted pumpkin seed kernels, .

toasted (optional) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

extra salt and pepper for seasoning

PREPARATION: Preheat oven to 400F. Place squash halves (flesh side up) on parchment paper-lined baking sheet. Using a pastry brush, brush olive oil onto the squash. Sprinkle the squash with salt and pepper. Roast in the oven for about 35 to 40 minutes, or until flesh is fork tender. Remove squash from oven and scoop out the flesh. Place squash and brown sugar in a food processor, or blender and process until smooth. Add tahini, lime juice, cumin, olive oil, salt, red pepper chili and garlic to the squash mixture in the food processor or blender and process until well combined. Add parsley; pulse until blended. Adjust seasoning if necessary. Place in refrigerator to cool. Place hummus in a serving bowl and sprinkle with pumpkin seed kernels. Makes about 21⁄2 cups.

“Hummus isn’t just about chick peas anymore,”says Beth Hunt of the Globe Restaurant in Rosemont,

who provided this recipe. Serve this tasty dip with toasted pita, vegetables, tortilla chips, or with toasted homemade toasted crostini or

other homemade dippers.

Roasted squash hummus

By Katherine Elphick • Photos by ellie Kistemaker

T 2 A 0 S 1 T 3 E 3 7

CASUAL

“Ask not what you can do for your country.

Ask what’s for lunch.” •

ORSON WELLES

3 8 T 2 A 0 S 1 T 3 e

OUR AIM IS TO BRING YOU THE VERY BEST CASUAL DINING EXPERIENCE

IN THE HEART OF DOWNTOWN BARRIE

Manhattan’s Bar & Kitchen147 Dunlop St. E, Barrie

705-721-1190www.manhattansbarrie.com

Welcome toManhattan’s Bar & KitchenManhattan’s Bar & Kitchen isa modern and contemporaryrestaurant that promises to delivera progressive, inexpensive menuwith attentive, proficient service, in arelaxed setting with beautiful viewsof Kempenfelt Bay. In our stylishcity bar you can catch up withfriends, unwind after work or simplyfind a sophisticated space to indulgein an excellent selection of food anddrinkManhattan’s Bar & Kitchen has beena city bar in the heart of downtownBarrie since 2003 and today weoperate in the finest evolution ofour concept. Whether you wantto catch up over cocktails, share abottle of well-chosen wine or enjoyan excellent meal out, you’ll findsomething to suit you.We have new faces too, a talentednew chef, management team andservice staff that promise to impress.The new menu, wine list andcomfortable surroundings are sureto entice you into joining us oneevening soon to celebrate!

STARTERS

PARMESAN AND BASILRISOTTO BALLS

Smoked tomato ketchup

$10

BLUE CRAB AND LOBSTER DIPBlue crab, lobster, cream cheese,

wild mushrooms, red pepper, scallions& melted mozzarella

$12

CHICKEN CIGARSChicken, mango, bell peppers,onions, cilantro with spicyroasted red pepper sauce

$11

CARPACCIOSmoked beef carpaccio, truffled leaves,

lemon aioli & herb crostinis

$14PURPLE POTATO AND SMOKED

CHICKEN SALADSmoked chicken, baby potatoes, purple

potatoes, radishes, olive oil, crèmefraiche, mint, chives

$14GRILL BREAD DUO

Cherry tomato bruschetta,mushroom, goats cheese, mushroom

pesto, toasted hazelnuts

$12

ENTREES

CEDAR PLANK SALMONCitrus dressed broccoli, grilled

pineapple & cilantro salsa

$24

8OZ AAA STRIPLOINCrispy Cajun onion rings,

natural beef jus

$24

BALSAMIC HONEY CHICKENGrilled free range chicken breasts,

honey balsamic glaze, sautéed spinach,grilled tomatoes & sweet onion

$21

GRILLEDVEGETABLE STRUDELPhyllo pastry, grilled zucchini, eggplant, roasted mushroom & peppers

with smoked tomato sauce& toasted almonds

$16

SPAGHETINI PESCATOREShrimp, calamari, mussels, bayscallops & saffron tomato sauce

$19

CRISPY SWEET POTATOGNOCCHI

Honey bacon creamand wilted spinach

$16

SANDWICHES

FLAT IRON STEAKOpen faced, roasted garlic Panini,sautéed mushrooms, caramelized

onions, Guinness infused steak sauceand mozzarella

$14

CRAB AND LOBSTER

BURGERHandmade 8oz burger,

blue crab, lobster, swiss cheeseon a Kaiser

$15

THAI CHICKENCrispy thai chicken,

summer leaves, toasted sesame seeds& nappa slaw

$11

GRILLEDVEGETABLEWhite balsamic & herb grilled

vegetable, baby spinach,red pepper aiolo

$10

WEEKEND BRUNCHSaturday and Sunday 11am- 3pm

View our full menu online.

T 2 A 0 S 1 T 3 e 3 9

OUR AIM IS TO BRING YOU THE VERY BEST CASUAL DINING EXPERIENCE

IN THE HEART OF DOWNTOWN BARRIE

Manhattan’s Bar & Kitchen147 Dunlop St. E, Barrie

705-721-1190www.manhattansbarrie.com

Welcome toManhattan’s Bar & KitchenManhattan’s Bar & Kitchen isa modern and contemporaryrestaurant that promises to delivera progressive, inexpensive menuwith attentive, proficient service, in arelaxed setting with beautiful viewsof Kempenfelt Bay. In our stylishcity bar you can catch up withfriends, unwind after work or simplyfind a sophisticated space to indulgein an excellent selection of food anddrinkManhattan’s Bar & Kitchen has beena city bar in the heart of downtownBarrie since 2003 and today weoperate in the finest evolution ofour concept. Whether you wantto catch up over cocktails, share abottle of well-chosen wine or enjoyan excellent meal out, you’ll findsomething to suit you.We have new faces too, a talentednew chef, management team andservice staff that promise to impress.The new menu, wine list andcomfortable surroundings are sureto entice you into joining us oneevening soon to celebrate!

STARTERS

PARMESAN AND BASILRISOTTO BALLS

Smoked tomato ketchup

$10

BLUE CRAB AND LOBSTER DIPBlue crab, lobster, cream cheese,

wild mushrooms, red pepper, scallions& melted mozzarella

$12

CHICKEN CIGARSChicken, mango, bell peppers,onions, cilantro with spicyroasted red pepper sauce

$11

CARPACCIOSmoked beef carpaccio, truffled leaves,

lemon aioli & herb crostinis

$14PURPLE POTATO AND SMOKED

CHICKEN SALADSmoked chicken, baby potatoes, purple

potatoes, radishes, olive oil, crèmefraiche, mint, chives

$14GRILL BREAD DUO

Cherry tomato bruschetta,mushroom, goats cheese, mushroom

pesto, toasted hazelnuts

$12

ENTREES

CEDAR PLANK SALMONCitrus dressed broccoli, grilled

pineapple & cilantro salsa

$24

8OZ AAA STRIPLOINCrispy Cajun onion rings,

natural beef jus

$24

BALSAMIC HONEY CHICKENGrilled free range chicken breasts,

honey balsamic glaze, sautéed spinach,grilled tomatoes & sweet onion

$21

GRILLEDVEGETABLE STRUDELPhyllo pastry, grilled zucchini, eggplant, roasted mushroom & peppers

with smoked tomato sauce& toasted almonds

$16

SPAGHETINI PESCATOREShrimp, calamari, mussels, bayscallops & saffron tomato sauce

$19

CRISPY SWEET POTATOGNOCCHI

Honey bacon creamand wilted spinach

$16

SANDWICHES

FLAT IRON STEAKOpen faced, roasted garlic Panini,sautéed mushrooms, caramelized

onions, Guinness infused steak sauceand mozzarella

$14

CRAB AND LOBSTER

BURGERHandmade 8oz burger,

blue crab, lobster, swiss cheeseon a Kaiser

$15

THAI CHICKENCrispy thai chicken,

summer leaves, toasted sesame seeds& nappa slaw

$11

GRILLEDVEGETABLEWhite balsamic & herb grilled

vegetable, baby spinach,red pepper aiolo

$10

WEEKEND BRUNCHSaturday and Sunday 11am- 3pm

View our full menu online.

4 0 T 2 A 0 S 1 T 3 e

GOOD THINGS COME IN TWOS , L IKE PEANUT BUTTER & JAM. RHYTHM AND

BLUES AND TWO GREAT PIZZA LOCATIONS

Wood Fired Pizza PieWaterfront Location11 Victoria St., Barrie

705-728-7952

South End Location34 Commerce Park Dr., Barrie

705-725-9663

Located in South Barrie & DowntownPIE wood fired pizza is synonymouswith good food, a restaurant with twolocations in Barrie – one in the Southend and the second at the waterfront.Pie was also featured onThe FoodNetwork’s popular show ‘You Gotta EatHere” so you know you’re in for somegood eats.As a Certified Chef, Owner Randy Feltisknows food, and describes PIE as “realfood done well”.Walk in the front doorand you will find the wood burningoven with a temperature of 900degrees, cooking your made to orderpizza in a mere 90 seconds!The open kitchen area is where thehand-spun pizzas take shape, creatingtasty crusts. The dough is turned,tossed and covered in sauce, toppingsadded, then into wood fire.All breadand dough items are made onsite; fromthe namesake pizza pies and the sweetdessert affectionately referred to as“dough balls” aka one bite cinnamonand Dulce de Leche delights.PIE chefs roast their own mushrooms,grate their cheese, smoke their bacon,and cure their own pork belly, andthey use local organic beef and porkfor the legendary meatballs known as“salty balls”. Bread service includesfresh warm slices with a side plate ofgrated Parmesan, balsamic vinegarand olive oil for dipping.A wide varietyof topping options include delicacies.Sandwiches, pasta and grilled itemsround out the menu. Pie is also proudto host Canada’s largest pizza eatingcompetition every year!From the mouth of both locals andJohn Catucci – “You Gotta Eat Here!”

T 2 A 0 S 1 T 3 e 4 1

GOOD THINGS COME IN TWOS , L IKE PEANUT BUTTER & JAM. RHYTHM AND

BLUES AND TWO GREAT PIZZA LOCATIONS

Wood Fired Pizza PieWaterfront Location11 Victoria St., Barrie

705-728-7952

South End Location34 Commerce Park Dr., Barrie

705-725-9663

Located in South Barrie & DowntownPIE wood fired pizza is synonymouswith good food, a restaurant with twolocations in Barrie – one in the Southend and the second at the waterfront.Pie was also featured onThe FoodNetwork’s popular show ‘You Gotta EatHere” so you know you’re in for somegood eats.As a Certified Chef, Owner Randy Feltisknows food, and describes PIE as “realfood done well”.Walk in the front doorand you will find the wood burningoven with a temperature of 900degrees, cooking your made to orderpizza in a mere 90 seconds!The open kitchen area is where thehand-spun pizzas take shape, creatingtasty crusts. The dough is turned,tossed and covered in sauce, toppingsadded, then into wood fire.All breadand dough items are made onsite; fromthe namesake pizza pies and the sweetdessert affectionately referred to as“dough balls” aka one bite cinnamonand Dulce de Leche delights.PIE chefs roast their own mushrooms,grate their cheese, smoke their bacon,and cure their own pork belly, andthey use local organic beef and porkfor the legendary meatballs known as“salty balls”. Bread service includesfresh warm slices with a side plate ofgrated Parmesan, balsamic vinegarand olive oil for dipping.A wide varietyof topping options include delicacies.Sandwiches, pasta and grilled itemsround out the menu. Pie is also proudto host Canada’s largest pizza eatingcompetition every year!From the mouth of both locals andJohn Catucci – “You Gotta Eat Here!”

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Crock &Block Restaurant325 Bayfield Street, Barrie

705-728-7485www.crockandblock.ca

Located in BarrieCrock & Block is celebrating its 40thAnniversary this year, thanks to Barriepatrons. Serving delicious, home-stylefood at affordable prices since 1972,Crock & Block on Bayfield Street is aBarrie landmark. The vaulted ceilings,wooden beams, and ranch-style decorimmediately sets a warm and casualatmosphere.Friendly faces and fantastic prices forportions has regulars returning timeand again. The restaurant is opendaily for lunch and dinner, and theSunday brunch features a fantasticall-you-can-eat buffet.The diverse menu includes signaturedishes of prime rib, steaks, stirfry, fish and chips, ribs, and theirinfamous steak and lobster special.Relax by the fireplace and enjoycomfortable booth dining or for thesummer season, enjoy dining on thepatio. Groups, holiday functions,special occasions, and reservationsare always welcome.Crock & Block is a tradition wherefriends and families have beengathering for good food and goodtimes for 40 years!

P R O U D TO H AV E B E E N A S TA P L E O F B A R R I E F O R 4 0 Y E A R S !

T H AN K YOU B A R R I E F O R YO U R PAT R ONAG E

RELAXED casual DINING

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Crock &Block Restaurant325 Bayfield Street, Barrie

705-728-7485www.crockandblock.ca

Located in BarrieCrock & Block is celebrating its 40thAnniversary this year, thanks to Barriepatrons. Serving delicious, home-stylefood at affordable prices since 1972,Crock & Block on Bayfield Street is aBarrie landmark. The vaulted ceilings,wooden beams, and ranch-style decorimmediately sets a warm and casualatmosphere.Friendly faces and fantastic prices forportions has regulars returning timeand again. The restaurant is opendaily for lunch and dinner, and theSunday brunch features a fantasticall-you-can-eat buffet.The diverse menu includes signaturedishes of prime rib, steaks, stirfry, fish and chips, ribs, and theirinfamous steak and lobster special.Relax by the fireplace and enjoycomfortable booth dining or for thesummer season, enjoy dining on thepatio. Groups, holiday functions,special occasions, and reservationsare always welcome.Crock & Block is a tradition wherefriends and families have beengathering for good food and goodtimes for 40 years!

P R O U D TO H AV E B E E N A S TA P L E O F B A R R I E F O R 4 0 Y E A R S !

T H AN K YOU B A R R I E F O R YO U R PAT R ONAG E

RELAXED casual DINING

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“Risotto is one of those dishes that I really love to make,”

explains Tulloch. “It works well on its own as an entrée, or as an accompaniment for a nicely braised lamb or veal shank. Risotto can seem intimidating, but it’s really all about technique and proper ingredients.

Try this recipe out for your family and friends.”Risotto is a labour of love, adds the local chef. “It takes about 45 minutes to complete, so enjoy the process

because the end result is worth it.”

IngRedIenTS: 1.5 L (about 6 1/2 cups) chicken stock or broth. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbsps virgin olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 medium yellow onion (finely chopped). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp minced garlic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup arborio or carnaroli rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbsp butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup freshly grated Parmesan cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 Tbsps fresh sage (chopped). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups diced pumpkin (or butternut squash), blanched until tender . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sea salt and pepper, to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup fresh baby arugula (for garnish). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup grated Parmesan cheese (for garnish). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PRePARATIOn: In a medium saucepan, bring the chicken stock to a simmer and keep warm. In a separate large saucepan over medium heat, add olive oil and onion, cook until softened. Add garlic and rice and stir until rice is coated with oil, about two minutes. While constantly stirring, start adding the stock a half-cup at a time. Wait until stock is absorbed into the rice before adding the next half-cup of stock. Continue this process, stirring constantly, until you have used up most of the stock. When the rice is creamy and al dente, stop adding stock (you may have some leftover). Remove the risotto from the heat, and stir in the butter, Parmesan cheese, sage and diced pumpkin. Season to taste with salt and pepper. Divide the risotto into 6 dishes and garnish with Parmesan cheese and baby arugula leaves. Serves 6 as a side dish or as a starter.

PUMPKIN & SAGE RISOTTO

Photos by Ellie KistemakerRecipe courtesy Dylan Tulloch, executive chef at Horseshoe Resort

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Sample Menu

APPETIZERSOUR FAMOUS

LOUISIANA‐STYLE MUSSELS14

APPETIZER PLATTER FOR SIXAlaskan King crab legs, two Caribbeanlobster tails, two jumbo garlic shrimpskewers, sautéed sea scallops and our

famous Louisiana style mussels

109SNOW CRAB CLAWS

22

SALADS / SOUPS

BEET & GOAT CHEESE SALAD12

PEAR & GORGONZOLA SALAD15

LOBSTER BISQUE13

SAMPLE LUNCH ITEMS

GRILLED PORTOBELLO ONCIABATTAWITH BRIE

14THE COPPER BURGER

15PRIME RIB SANDWICH

16WARM CHICKENWRAP

15

LOBSTER MELT18

THE BLUES BURGER15

WARM HEART OFTHEVILLAGESALAD17

SAMPLE CHEF’S CREATIONS

STUFFED CHICKEN BREAST27

GRILLEDATLANTIC SALMON

29SURF ANDTURF

42KING CRAB DINNER

45SEAFOOD PLATTER

FORTWOSame fabulous platter as the

Appetizer platter for six

109BUTTERNUT SQUASH

RAVIOLI22

FETTUCCINECOPPER BLUES

28ROASTED RACK OF LAMB

38

156 Jozo Weider Blvd., Blue Mountains705-446-2643

www.copperblues.comCopper BluesCOPPER BLUES IS DINING AT IT’S FINEST… SERVICE AT IT’S BEST!

Welcome to the pioneer restaurant in the Blue MountainVillage where our team of culinary and service professionalshave been providing an unsurpassed dining experience for over adecade. First to open its doors in the Village Copper Blues boastsambiance, style and flair. Open 365 days a year we are here tohost your every occasion.Whether it be a romantic dinner fortwo or a corporate event of 300.Our Executive Chef,Terry Prince, has hand-picked hisoutstanding culinary team and they, partnered with our serviceenthusiasts, make our goal of striving for hospitality excellencepossible.Experience premier dining at its finest in a spectacular settingoverlooking the Village Events Plaza and the Blue Mountains.Apres golf, ski, everything ... try a Coppertini on our scenicterrace while enjoying local live music nightly on the VillageEvents stage. Serving lunch and dinner daily alongside ourextensive wine and vintage list.Join us for an unforgettable dining experience.

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Bar &Grill

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Sample Menu





109SNOW CRAB CLAWS

22

SALADS / SOUPS



LOBSTER BISQUE13

SAMPLE LUNCH ITEMS


14THE COPPER BURGER


16WARM CHICKENWRAP

15

LOBSTER MELT18

THE BLUES BURGER15





29SURF ANDTURF

42KING CRAB DINNER

45SEAFOOD PLATTER



109BUTTERNUT SQUASH

RAVIOLI22



38




m nue

Bar &Grill

Sample Menu





109SNOW CRAB CLAWS

22

SALADS / SOUPS



LOBSTER BISQUE13

SAMPLE LUNCH ITEMS


14THE COPPER BURGER


16WARM CHICKENWRAP

15

LOBSTER MELT18

THE BLUES BURGER15





29SURF ANDTURF

42KING CRAB DINNER

45SEAFOOD PLATTER



109BUTTERNUT SQUASH

RAVIOLI22



38




m nue

Bar &Grill

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BREWERY BAY PRESENTS A MULTITUDE OF MARVELOUS MENU ITEMS TO

NOURISH THE BODY & SATISFY THE TASTE BUDS

Brewery Bay Food Company117 Mississaga Street, East, Orillia

705-329-0943www.brewerybay.ca

Good Grub, Great Pub!Visit Orillia’s Brewery Bay whenyou’re looking for a fun and relaxingdining experience. Brewery Bay islocated on Mississaga Street, inhistoric downtown Orillia, just 2blocks up from beautiful waterfrontparks and the Port of Orillia.Dine indoors in their casual pubsetting or on their patio during thesummer months and watch the worldgo by. Brewery Bay is a great placeto bring family and friends, whetherfor a special occasion, cocktails andappetizers after work, or simply toenjoy good grub for lunch or dinner.Gathering with the gang?Watch thegame on one of their big screen tv’swhile enjoying a sample of their vastselection of Scotch, wine, importedand domestic beers, or a refreshingcocktail or martini.Their food with attitude rangesfrom burgers, wraps,Tex-Mex, pizza,pasta, vegetarian dishes and richdesserts.They have a kids menu, too.Next time you’re in ask your server forgluten-free options!A fun atmosphere where we take ourfood seriously!Open 7 days a week.

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NEW WORLD PUB IN THE HEART OF MULMUR, LOCALLY GROWN FOOD,

MADE FROM SCRATCH

Terra Nova Public House667294 20th Sideroad, Terra Nova, Mulmur

705-466-5992www.terranovapub.ca

Located in the hamlet of Terra NovaOntario, the Terra Nova Public HouseRestaurant and Pub offers a uniquepub/country style dining experience.Our award winning chef Malcolm Muthcreates dishes that use only the freshest,highest quality ingredients sourcedfrom local farmers.We are openTuesday to Sunday (closedMondays) for lunch and dinner andprovide traditional pub/country stylefood that can be enjoyed on our outdoorpatio or inside our renovatedcentury-old dining room.The Terra Nova Public House Restaurantand Pub has a laidback and relaxedatmosphere that makes it the perfectlocation to enjoy a casual lunch withfriends or co-workers, a fun dinnerwith groups or a romantic evening fortwo.The wine list is evolving from thevitner’s and local Ontario wines androtating Ontario Micro Breweries on tap.For reservations or to book your groupevent, please call us at: 705 466-5992.Live music every Friday night.We alsobook private parties!OpenTuesday to Sunday for lunch anddinner, closed MondaysLike us on facebook and get updates onup-coming events and specials.

NEW WORLD PUB IN THE HEART OF MULMUR, LOCALLY GROWN FOOD,

MADE FROM SCRATCH

Terra Nova Public House667294 20th Sideroad, Terra Nova, Mulmur

705-466-5992www.terranovapub.ca

Located in the hamlet of Terra NovaOntario, the Terra Nova Public HouseRestaurant and Pub offers a uniquepub/country style dining experience.Our award winning chef Malcolm Muthcreates dishes that use only the freshest,highest quality ingredients sourcedfrom local farmers.We are openTuesday to Sunday (closedMondays) for lunch and dinner andprovide traditional pub/country stylefood that can be enjoyed on our outdoorpatio or inside our renovatedcentury-old dining room.The Terra Nova Public House Restaurantand Pub has a laidback and relaxedatmosphere that makes it the perfectlocation to enjoy a casual lunch withfriends or co-workers, a fun dinnerwith groups or a romantic evening fortwo.The wine list is evolving from thevitner’s and local Ontario wines androtating Ontario Micro Breweries on tap.For reservations or to book your groupevent, please call us at: 705 466-5992.Live music every Friday night.We alsobook private parties!OpenTuesday to Sunday for lunch anddinner, closed MondaysLike us on facebook and get updates onup-coming events and specials.

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The Lockeroom201 Cundles Road E., Barrie

705-720-9060www.lockeroomsportsbar.com

JOIN US FOR THE GAME OR AFTER THE GAME. HARD WORK

DESERVES LOADS OF PLAY

Sports Bar&Grill

Located in East BarrieAt the Lockeroom on CundlesSports Bar, we pride ourselves onour fun and relaxed atmosphere.Meet friends, enjoy a meal, or takein an event.With 27 televisions,a 10 ft projection screen system,and NTN Buzztime, there’s alwayssomething going on in this lockerroom! Top it all off with our 16different draughts on tap, nightlywing specials, and friendly serviceand it’s easy to see why we are oneof Barrie’s favourite sports bars.

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The Lockeroom201 Cundles Road E., Barrie

705-720-9060www.lockeroomsportsbar.com

JOIN US FOR THE GAME OR AFTER THE GAME. HARD WORK

DESERVES LOADS OF PLAY

Sports Bar&Grill

Located in East BarrieAt the Lockeroom on CundlesSports Bar, we pride ourselves onour fun and relaxed atmosphere.Meet friends, enjoy a meal, or takein an event.With 27 televisions,a 10 ft projection screen system,and NTN Buzztime, there’s alwayssomething going on in this lockerroom! Top it all off with our 16different draughts on tap, nightlywing specials, and friendly serviceand it’s easy to see why we are oneof Barrie’s favourite sports bars.

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ORIGINAL RECIPES • ORIGINAL FOOD

• ORIGINAL TONY!

TONY’S back with the originalfood you love!Tony and his wife, Doris, operatedthe local favourite Tony’s Iron Skilletfor just over 18 years and then took a5-1/2 year break before opening thedoors to The Iron Skillet, now locatedin the Balsam Street Plaza, in Octoberof 2012. The new restaurant has aseating capacity of 128 and is great forlunch, dinner and private or corporateparties.Tony has put together a menu of hismost popular dishes including hisfamous schnitzel, Austrian Goulashand Mexican dishes that give aninternational flavour to the menu.His smoked meats, such as brisket,pulled pork and chicken, are partof the new menu. This varied menuoffered at The Iron Skillet is a resultof Tony and Doris travelling a lot overthe past 5-1/2 years and bringingthose influences back with them.The Iron Skillet is located at20 Balsam Street, Collingwood

The Iron Skillet20 Balsam Street, Collingwood

705-444-5136

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ORIGINAL RECIPES • ORIGINAL FOOD

• ORIGINAL TONY!

TONY’S back with the originalfood you love!Tony and his wife, Doris, operatedthe local favourite Tony’s Iron Skilletfor just over 18 years and then took a5-1/2 year break before opening thedoors to The Iron Skillet, now locatedin the Balsam Street Plaza, in Octoberof 2012. The new restaurant has aseating capacity of 128 and is great forlunch, dinner and private or corporateparties.Tony has put together a menu of hismost popular dishes including hisfamous schnitzel, Austrian Goulashand Mexican dishes that give aninternational flavour to the menu.His smoked meats, such as brisket,pulled pork and chicken, are partof the new menu. This varied menuoffered at The Iron Skillet is a resultof Tony and Doris travelling a lot overthe past 5-1/2 years and bringingthose influences back with them.The Iron Skillet is located at20 Balsam Street, Collingwood

The Iron Skillet20 Balsam Street, Collingwood

705-444-5136

5 4 T 2 A 0 S 1 T 3 e

While there are many steps to this recipe,

“don’t get stressed, as they can be made ahead of time,” she explains. While Warwick prefers using fresh rhubarb for this recipe, frozen also works. Although you can broil these tarts for the crackle crisp brûlée top, it’s best to use a culinary blowtorch as broilers often

burn pastry before melting the sugar. You can find culinary blowtorches in the gadget section at many higher-end kitchen shops.

Step 1: RhubARb Compote

6 cups chopped rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups granulated sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1⁄4 cup corn starch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

pRepARAtIoN: Combine all ingredients in a medium-sized pot, and bring to a simmer on medium-high heat. Once you have simmer going, turn down to medium-low heat. Stir often to prevent sticking, until rhubarb softens and thickens (about 20 minutes). Remove from heat.

Step 2: LemoN CuRd

8 egg yolks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup granulated sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Zest and juice of 2 lemons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/8 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1⁄2 cup cold butter, cubed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION: Whisk together egg yolks, sugar, lemon juice and zest in a medium heavy bottomed pot. Cook over medium-high heat, stirring constantly with a wooden spoon (seriously, don’t walk away!) until mixture is thick enough to coat the back of a spoon. Remove from heat, add salt and butter, a couple pieces at a time; stirring until combined. Strain through a fine sieve. Cover with plastic wrap directly on the surface (to prevent a skin from forming) and refrigerate 1 hour.

Step 3: AssembLY

36 pre-made frozen pastry shells, or your favourite pastry recipe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup granulated sugar (for sprinkling). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

RhubaRb Lemon bRûLée TaRTs

by Katherine Elphick • Photos by ellie KistemakerRecipe courtesy Laurie Warwick

T 2 A 0 S 1 T 3 e 5 5

PREPARATION: Preheat oven to 375F. Fill cold tart shells three-quarters full with the chilled rhubarb compote. Bake for 20-25 minutes until pastry is golden. Once baked, let cool for 20 minutes. Spread each tart with a heaping tablespoon of lemon curd. Sprinkle each tart with 1⁄4 teaspoon of sugar and broil for 3 to 5 minutes, until sugar becomes golden. Be careful not to burn your pastry! Instead of broiling in the oven you can use a blow torch like we do. Maybe your husband has one you can borrow? Makes about 30 to 36 tarts.

Making the Most of your rhubarb: 1. Select firm, crisp, tender stalks. Crispness, more than colour, is an indicator of freshness and quality.

2. Pull the stalks right from the bottom of the plant.

3. Keep the growing area weed and grass free. Also, put a bit of manure around the plant in the fall.

4. Pick regularly as it grows quite fast.

5. To maximize flavour and colour, it’s best to mix two varieties of rhubarb together (such as Canada Red and German Wine).

5 6 T 2 A 0 S 1 T 3 e

Lake Country Grill425 West Street North, Orillia

705-329-0303www.lakecountrygrill.com

STARTERSLCG SUMMER SALAD

Mixed Greens, Roasted Red Peppers,Blueberries, Goats Cheese, Sunflower

Seeds, 5 Herb Vinaigrette

12.50MIXED GREEN SALAD

Mixed greens, cucumber slices, shreddedcarrots and balsamic vinaigrette

6.95CAESAR SALAD

Hearts of Romaine, Herbed Croutons,Fresh Crumbled Bacon, Chef’s own Caesar

dressing

7.95SPINACH SALAD

Baby Spinach, Mandarin Oranges,ToastedAlmond Slices, Mandarin Orange Dressing

9.95(Add Chicken or Shrimp to Compliment

Your Meal)

DROPYOUR ANCHORHOMEMADE SOUP

4.95SWISS ONION SOUP

5.70CHEESY BACON CIABATTA MELT

7.95GUINNESS BEER BATTERED

ONION RINGS9.95

FAVOURITESFRESHTOMATO BRUSCHETTA

ON CIABATTA BUNWITHGOAT CHEESE

8.95PERNOD SHRIMP DINGHY

Shrimp sauteed in Pernod Liqueur andFresh Cream, Served with Fresh Garlic

Buttered Ciabatta Bread

12.50LOADED CANOES

PotatoWedges Stuffed with Home SmokedPulled Pork, Diced Tomato, Green OnionTopped with Mozzarella and CheddarBaked and Served with Sour Cream

9.95SMOKED PULLED PORK NACHOSTomato, Kalamata Olives, Red Pepper,

Green Onion, Jalapeno, Mushrooms, Pork

13.95FALL OFFTHE DOCK MELT

In-House Roasted Black Angus Beef Toppedwith Sautéed Red Onions, Green Peppersand Mushrooms. Smothered in Mozzarellaon a Toasted Bun and Accompanied with a

Side of Hot Beef Jus for Dipping

14.95LCG COTTAGE BURGER

11.95CHEF ROB’S CURRY CHICKEN

AVOCADO BURGER12.95

ENTREESPASTA

LAKE COUNTRY PENNE 22SHRIMP AGLIO OLIO 20PENNE A LAVODKA 17

SPAGHETTI POMODORO 13BAKED

CHICKEN PARMIGIANAServed with your choicee of Spaghetti

Pomodoro OR Fettuccine Alfredo21

JACK DANIELBBQ RIB DINNER

Full Rack of Pork Back Ribs24

THE DRUNKEN PORK CHOPApple Brandy Marinated, Served withRoasted Garlic Mash, Fresh Sauteed

Veggies & Chefs Own Smoked Gravy Jus18

LCG BLACKENEDPICKEREL

Lightly Pan Seared 19

FRESH RAINBOWTROUTPan Seared Herb Crusted, Baked &

Served with Dill Butter Sauce19

HADDOCK FISH & CHIPS

14NY STEAK & SHRIMP

28PORK SCHNITZEL

18

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A TRULY IMAGINATIVE CULINARY MENU SHOWCASING FRESH, GOURMET

FOOD TANTILIZING YOUR PALATE & PUTTING TASTE AS CENTRE STAGE

Liberty North - LN to go100 Caplan Ave, Barrie

705-728-3877www.libertynorth.ca

LN to go has got you covered whenit’s time to eat and entertain.But the catering business insideLiberty North, at 100 Caplan Ave., ismore than just a deli for people whoneed to grab a quick meal.While the business offers a freshselection for lunch and dinner togo from Monday to Friday, LN to goalso offers a catering service at yourdoorstep anytime.Intimate private dinners – where aLN Executive Chef prepares the mealat your home – are becoming just aspopular as the on-site service, saysowner Stella Gan.The Executive Chef can customizeany meal for your guests.Feeding a hungry crowd for specialoccasions like anniversaries orweddings is also not a problem, nomatter where you live.Gan said her team recently travelledto a Georgian Bay cottage on a remoteisland for a three-course meal.“We barged two full ovens, two full-sized hot boxes, cool boxes, stoves,tables, chairs – everything down tothe salt and pepper.”If you are pinched for time but stillwant fresh, spectacular food,call LN to go.

A TRULY IMAGINATIVE CULINARY MENU SHOWCASING FRESH, GOURMET

FOOD TANTILIZING YOUR PALATE & PUTTING TASTE AS CENTRE STAGE

Liberty North - LN to go100 Caplan Ave, Barrie


LN to go has got you covered whenit’s time to eat and entertain.But the catering business insideLiberty North, at 100 Caplan Ave., ismore than just a deli for people whoneed to grab a quick meal.While the business offers a freshselection for lunch and dinner togo from Monday to Friday, LN to goalso offers a catering service at yourdoorstep anytime.Intimate private dinners – where aLN Executive Chef prepares the mealat your home – are becoming just aspopular as the on-site service, saysowner Stella Gan.The Executive Chef can customizeany meal for your guests.Feeding a hungry crowd for specialoccasions like anniversaries orweddings is also not a problem, nomatter where you live.Gan said her team recently travelledto a Georgian Bay cottage on a remoteisland for a three-course meal.“We barged two full ovens, two full-sized hot boxes, cool boxes, stoves,tables, chairs – everything down tothe salt and pepper.”If you are pinched for time but stillwant fresh, spectacular food,call LN to go.

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COME IN, ENJOY MUSIC, CONVERSATION, FOOD , AND A PERFECTLY

POURED GUINNESS. OPEN 7 DAYS A WEEK

Flynn’sTraditional Irish Pub96 Main Street, Penetanguishene

705-355-4PUB

On your way down to the bay inpicturesque Penetanguishene, you willfind Flynn’s Irish Pub smack dab at thecorner of the two main streets.Catherine Flynn lived for some time inIreland, where she met Tom Flynn, herfuture husband. When they came toCanada, they wanted to have a placethat reminded them of their time in theold country, a place that had the time-honoured traditions of food and drink.Thus, Flynn’s Irish Pub was born.At Flynn’s, Chef Addie Ham, a man whois passionate about what he creates,believes in the 100-mile principle,using local farms to supply qualityingredients that are served up at theirfreshest. As the menu changes withthe seasons, guests can always expectthe best.Traditional specialties includeGuinness-battered haddock servedwith fries, coleslaw and salad; Maggieand Jiggs Corned Beef Dinner; as wellas the mouth watering Carvery onSundays, where you can enjoy a varietyof dishes including a prime rib dinnerwith all the fixings.There are also12 beer varieties on tap.You will goaway full and ready to start anotherwork week.Visit today and enjoy music,food and drink. A taste of Ireland,without having to pay for a costly planeticket. It will be an experience you willnot soon forget.Cheers!

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ANNUAL LOBSTER EVENT IN MAY AND SEPTEMBER. FRESH

ATLANTIC LOBSTER FLOWN IN THAT DAY

TheWhistle Stop7 Main St., Beeton

905-729-0399www.whistlestopbeeton.com

Regulars to TheWhistle Stop restaurantin Beeton know one of the first things to doafter walking through the door is check thespecial menu board. Reflecting owner/chefClara Viscardi’s penchant for fresh foodand experimentation, the menu’s unlikelyto disappoint people looking for a uniquedining experience.With hearty menustaples from prime rib and homestylepasta dishes to more adventurous specialslike venison, quail and barrumundi,TheWhistle Stop has been catering to a widevariety of tastes for nearly two decades.The ever-changing menu is, in part, thanksto southern Ontario’s wide variety of freshand locally available meats and produce,something that Viscardi delights in makingfull use of. EvenViscardi’s mother helps bypreparing the meatballs, using her 50-year-old recipe.Lobster night is also a popular event, heldin the spring to coincide with the eastcoast lobster season.TheWhistle Stopfeatures wine nights three or four times ayear.They consist of multiple course mealsinspired by and designed to pair withspecific wines.TheWhistle Stop will accommodate largegroups and will alter many menu items forallergies.They offer gluten-free optionsin many of their dishes as well.Theyrecently acquired a portable ramp, so thatcustomers in wheelchairs can more easilyget into the building.

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INGREDIENTS:

1 large eggplant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1⁄2 red onion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 red pepper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

salt & pepper to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbsps canola oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 garlic cloves, diced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp capers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbsp black olives, diced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp granulated sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbsp balsamic vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp red wine vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION: Preheat oven to 350F. Dice the eggplant, onion and red pepper into small pieces, and place in a medium-sized bowl. Toss with salt, pepper and oil. Place a piece of parchment paper on a cookie sheet. Spread eggplant mixture in one layer over the parchment paper. Roast for 20 to 25 minutes, or until tender. Meanwhile, in a medium-sized pot, stir together garlic, capers, black olives, sugar, balsamic vinegar, and red wine vinegar. Over low-heat, while stirring occasionally, cook for 20 minutes to reduce mixture. Stir together both mixtures and place in a refrigerator to cool for at least four hours. Makes about 2 cups.

NOTe: after refrigeration, bring the caponata to room temperature before serving.

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“This recipe is one of my favourites because it’s so versatile,”

says the Barrie chef. Along with spreading the caponata on crackers, pita chips or crostini, this dip has plenty of culinary options. Try it as a

tasty topping for goat cheese, grilled fish, or pizza. “You can even stuff a chicken breast with it,” says Pidutti.

EGGPLANT CAPONATA

Recipe courtesy Angela Pidutti of Cravings

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SPECIALTY

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”

•

ERMA BOMBECK

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“BLESSED ARE THE CHEESEMAKERS”

- MONTY PYTHON

INGREDIENTS:

1 tablespoon butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tablespoon brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 dash of cinnamon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 NORTHERN SPY apple (peeled, cored &sliced). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 thick slices of Cheese Gallery, 8 yrcheddar cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 slices of Antje’s Backerei Sunflowerbread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tablespoon butter

While on a blistery winter hikealong the Niagara Escarpment, CaseyThomson began throwing businessideas around with some girlfriends.Casey looked for a new challenge,and wanted to bring the harbourtown of Thornbury a market stockedwith goods from local producersand artisans, all in a charming,sophisticated venue. From that day,The Cheese Gallery was born.As one of the only cheese shops witha liquor license,The Cheese Galleryis privileged to partner with localwineries and breweries.Visitors areencouraged to sit at the bar, sip wine,and enjoy an antipasto or cheeseboard or maybe, a gourmet GrilledCheese of the Day.One of the founding members of theApple Pie Trail,The Cheese Gallerywelcomes travellers with apple cider,apple cheese boards, and applesmoked cheddar. Also featured aregourmet foods, fresh breads, andlocally produced/prepared foods.TheCheese Gallery presents a wide varietyof Ontario cheeses – favourites includeLindsay Goat Cheddar, Niagara Goldand four-year Thunder Oak Gouda.You’ll also find triple creams fromFrance, Pecorinos from Italy and ofBalsamic Bella Vitano fromWisconsin,a fan favourite!Drop by to enjoy the “edible art” of TheCheese Gallery.

INSTRUCTIONS:

Melt the butter in a non-stick pan.Add the sugar and cinnamon and cookuntil bubbly. Add the apples and sautéuntil tender, about 5 minutes.Assemble sandwich and grill untilgolden brown on both sides, about2 - 4 minutes per side.

Recipe courtesy: The Cheese Gallery

CaramelizedAppleGrilledCheeseSandwich

RECIPE

The Cheese Gallery11 Bruce Street South, Thornbury

519-599-6699www.thecheesegallery.com

T 2 A 0 S 1 T 3 e 6 3

“BLESSED ARE THE CHEESEMAKERS”

- MONTY PYTHON

INGREDIENTS:

1 tablespoon butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tablespoon brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 dash of cinnamon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 NORTHERN SPY apple (peeled, cored &sliced). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 thick slices of Cheese Gallery, 8 yrcheddar cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 slices of Antje’s Backerei Sunflowerbread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tablespoon butter

While on a blistery winter hikealong the Niagara Escarpment, CaseyThomson began throwing businessideas around with some girlfriends.Casey looked for a new challenge,and wanted to bring the harbourtown of Thornbury a market stockedwith goods from local producersand artisans, all in a charming,sophisticated venue. From that day,The Cheese Gallery was born.As one of the only cheese shops witha liquor license,The Cheese Galleryis privileged to partner with localwineries and breweries.Visitors areencouraged to sit at the bar, sip wine,and enjoy an antipasto or cheeseboard or maybe, a gourmet GrilledCheese of the Day.One of the founding members of theApple Pie Trail,The Cheese Gallerywelcomes travellers with apple cider,apple cheese boards, and applesmoked cheddar. Also featured aregourmet foods, fresh breads, andlocally produced/prepared foods.TheCheese Gallery presents a wide varietyof Ontario cheeses – favourites includeLindsay Goat Cheddar, Niagara Goldand four-year Thunder Oak Gouda.You’ll also find triple creams fromFrance, Pecorinos from Italy and ofBalsamic Bella Vitano fromWisconsin,a fan favourite!Drop by to enjoy the “edible art” of TheCheese Gallery.

INSTRUCTIONS:

Melt the butter in a non-stick pan.Add the sugar and cinnamon and cookuntil bubbly. Add the apples and sautéuntil tender, about 5 minutes.Assemble sandwich and grill untilgolden brown on both sides, about2 - 4 minutes per side.

Recipe courtesy: The Cheese Gallery

CaramelizedAppleGrilledCheeseSandwich

RECIPE

The Cheese Gallery11 Bruce Street South, Thornbury

519-599-6699www.thecheesegallery.com

6 4 T 2 A 0 S 1 T 3 e

When it comes to coconut, there are two types of people. Either you love the stuff, or you don’t. There’s no middle ground on

this edible issue. Personally, I’m crazy for it and haven’t met a coconut recipe I haven’t liked.

For the committed coconut fanatics out there, here’s a great recipe sure to please.

Most restaurants deep fry their coconut shrimp. This baked version is much lighter, yet still quite tasty. Extra coconut milk can be stored in a zipper lock freezer bag for later use.

SaucE: 3/4 cup Asian sweet chili sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 Tbsps chopped fresh cilantro. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2-1/2 Tbsps fresh lime juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 Tbsps coconut milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ShrImP:2 Tbsps vegetable oil (you will need extra if using two baking sheets) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

454 g (or 1 lb) medium-sized raw shrimp, peeled, deveined leaving tail intact (about 30-40) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup cornstarch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp cayenne pepper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 - 3 cups flaked unsweetened coconut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 egg whites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup ginger ale

COCONUT SHRIMP


T 2 A 0 S 1 T 3 e 6 5

PREPARATION: Preheat oven to 400F. Place foil on the bottom of a sided metal baking sheet and pour oil onto the foil. Spread the oil with a paper towel. Save the paper towel with any excess oil on a plate for later use. Depending upon the size of your baking sheet, you may need to prepare two sheets to accommodate all of the shrimp. If using two sheets, you will need to use 2 tablespoons of oil per sheet. Rinse and dry shrimp. In a small bowl, combine flour, cornstarch, salt and cayenne pepper; set aside. Place coconut in a separate small bowl; set aside. Place egg whites into a medium mixing bowl and beat on medium-high speed until white and foamy, beat in ginger ale; set aside. Working with one shrimp at a time, place shrimp in the flour mixture to cover. Then dip in the egg white and ginger ale mixture. Next, dip the shrimp in the coconut, making sure to coat it well. Place the shrimp on the baking sheet and repeat until every shrimp has been coated. Using the oiled paper towel, lightly touch each shrimp to ensure that all of the shrimp facing upwards have a light covering of oil. One sheet at a time, bake the shrimp for about 8 minutes, then flip using a metal spatula (tongs are also helpful in this situation). Cook the shrimp for 8 to 12 more minutes until the meat is no longer transparent in the centre and the coconut turns light golden brown in colour. Serve warm with the dipping sauce.

CoConut triviaThe term coconut is derived from the Spanish word coco, which translates to “head” or

“skull.” During the 16th century, early Spanish explorers felt that

the three small holes on the hairy coconut shell resembled

the grinning face of a human or monkey.

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Located in South BarrieCravings Fine Food Market andCatering has become one of SimcoeCounty’s premier caterers through asimple recipe of succulent cuisine,meticulous attention to detail andhighly skilled staff.But Cravings is more than justcatering.The fresh “Food to Go” counter offersbusy families, hard working singles,commuters and general kitchenevaders a selection of freshly cooked

meats, salads, soups, sandwichesand other sweet treats. Stop in for ahealthy lunch special or a deliciousdinner menu to take home and savourwith your family.The frozen foods section offers aconvenient way to stock up on goodhearty classics including lasagnas, potpies, gourmet stuffed burgers, soups,quiches and the list goes on. Keep youreyes open for the more elusive itemssuch as lobster bisque, truffled lambchops and french tortiere.

The Grocery section is a true collageof gourmet finds from local merchantsto imported delicacies. Keeping specialdietary concerns in mind; organic,gluten-free, dairy free and low saltproducts are always in stock. Also, besure to pick up a special gift basketfilled with menu options to celebrate ahousewarming or a new arrival.Whether it is a family gathering;cocktail party, corporate event,wedding or sit down dinner withfriends.

CRAVINGS FINE FOOD MARKET & CATERING THRIVES

ON NOT ONLY MAKING THE OCCASION MEMORABLE AND SPECIAL,

BUT MAKING IT THE TALK OF THE TOWN

131 Commerce Park Drive, Unit A, Barrie705-734-2272

[email protected]

Cravings Fine FoodMarket &Catering

T 2 A 0 S 1 T 3 e 6 7

6 8 T 2 A 0 S 1 T 3 e

Café Fromagerie181 Livingstone Street East, Barrie

705-719-2400www.cafefromagerie.com

DELECTABLE.. . OFFERING A WIDE VARIETY OF CHEESES FROM

AROUND THE WORLD INCLUDING MANY CANADIAN ARTISAN CHEESES

Fine Cheese Shop&Café

Located in North BarrieCafé Fromagerie is a fine cheese shopand café carrying a wide selectionof cheese at any given time.Trysomething new or pick up some ofyour old favourites. It would be hardnot to find some new favourites to addto your list!The Canadian artisanal cheeseindustry has grown to create the mostdelightful and delicious cheeses. Wealso feature cheeses from France,Italy, England, Scotland, Switzerlandas well as many other countries.Weare happy to prepare cheese trays tosuit all of your entertainment needsor gift baskets for your friends andfamily. Gourmet accompaniments arealso available including olives, oliveoils, chutneys, vinegars, charcuterie,mustards and several varieties ofcrackers.Our focus is definitely on cheese, bothCanadian and international, but weare also a café offering delectabletreats. Our customers enjoy ourgourmet grilled cheese, freshlymade soups, pastries, coffee and aselection of loose leaf teas.Visit usfor your morning coffee or tea, buysome fantastic cheese for your lunch,or pick up a variety of cheeses forentertaining or to serve on one of ourlocally handcrafted cheeseboards.Cheese knives and other cheeseaccessories are also available forpurchase.

T 2 A 0 S 1 T 3 e 6 9

“Age is something that doesn’t matter, unless you are a cheese.”

•

Billie Burke

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THE BEST FOODS FRESH FROM OUR REGION , MEATS, CHEESES,

VEGGIES, BAKED GOODS

Local FoodsMart123 Dunlop Street E., Barrie

705-812-2469www.localfoodsmart.ca

Fresh, delicious, wholesome farefrom your community.Local Foods Mart is a grocery storefeaturing products sourced mainlyfrom within 100 miles of theirdoorstep: fresh produce, milk, eggs,meats, cheese, bread and baked goods,gluten-free items, prepared foods, andscrumptious homemade ice cream.After driving far distances to purchasethe culinary items they ate in theirown home, Chan Ju Park and JulianDaniel decided to open Local FoodsMart in Downtown Barrie.The shelves, fridges and freezers havebeen carefully stocked with productscrafted by local entrepreneurs:non-homogenized milk, free-run andorganic eggs (including duck andquail), and over 80 Canadian cheeses,scrumptious gluten-free items galore,artisanal breads from local bakeries,Montréal-style bagels, organicgreens, fresh veggies, kimchi, sauces,fresh chicken, 40-day dry-aged beef,artisanal salamis, and all sorts ofother locally-raised meats, sweets,locally-roasted coffee, ice cream, andfresh and frozen prepared meals fromsome of the most talented local chefs.Chan Ju and Julian’s goal is to providethe best foods from our region in onecentral place that’s walking distancefor most of the residents of downtownBarrie – and an inexpensive deliveryservice for nearby homes and the boatdocks.

T 2 A 0 S 1 T 3 e 7 1

THE BEST FOODS FRESH FROM OUR REGION , MEATS, CHEESES,

VEGGIES, BAKED GOODS

Local FoodsMart123 Dunlop Street E., Barrie

705-812-2469www.localfoodsmart.ca

Fresh, delicious, wholesome farefrom your community.Local Foods Mart is a grocery storefeaturing products sourced mainlyfrom within 100 miles of theirdoorstep: fresh produce, milk, eggs,meats, cheese, bread and baked goods,gluten-free items, prepared foods, andscrumptious homemade ice cream.After driving far distances to purchasethe culinary items they ate in theirown home, Chan Ju Park and JulianDaniel decided to open Local FoodsMart in Downtown Barrie.The shelves, fridges and freezers havebeen carefully stocked with productscrafted by local entrepreneurs:non-homogenized milk, free-run andorganic eggs (including duck andquail), and over 80 Canadian cheeses,scrumptious gluten-free items galore,artisanal breads from local bakeries,Montréal-style bagels, organicgreens, fresh veggies, kimchi, sauces,fresh chicken, 40-day dry-aged beef,artisanal salamis, and all sorts ofother locally-raised meats, sweets,locally-roasted coffee, ice cream, andfresh and frozen prepared meals fromsome of the most talented local chefs.Chan Ju and Julian’s goal is to providethe best foods from our region in onecentral place that’s walking distancefor most of the residents of downtownBarrie – and an inexpensive deliveryservice for nearby homes and the boatdocks.

7 2 T 2 A 0 S 1 T 3 e

“Adapted from Ina Garten and Martha Stewart’s pumpkin cupcakes,

this recipe has always been a favorite for me,” explains Poirier. “Amazingly enough, I even prefer it to pumpkin pie because it’s so moist, delicious and easy to make! The cupcake recipe is kid-friendly,

just a few bowls and a whisk is all you need. Enjoy!”

InGrEdIEnTS: 1 cup all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp baking powder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp baking soda. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp kosher salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp ground cinnamon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp ground ginger. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 large eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup canned pumpkin purée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


1/2 cup light brown sugar, lightly packed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup vegetable oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrEPArATIOn: Preheat oven to 350F. Line muffin tin with paper liners. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ginger. In a larger bowl, whisk together eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.Divide the batter among the muffin tin and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Set pumpkin cupcakes aside to cool completely. These are delicious frosted with maple cream cheese icing (see recipe) or just as is. Makes 10 to 12 cupcakes.

PUMPKIN CUPCAKES

by Katherine Elphick • Photos by Ellie KistemakerRecipe courtesy Marian Poirier of Sweetopia.

T 2 A 0 S 1 T 3 e 7 3

MAPLE CREAM CHEESE ICING

254 g cream cheese, at room temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup unsalted butter, at room temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbsps real maple syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 cups icing sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION: In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, butter and maple syrup. Slowly add the icing sugar and beat until smooth.Once your cupcakes are cool, ice them with a butter knife or large piping bag and tip of your choice.

NOTE: If you’d like to garnish the cupcakes with fondant pumpkins, you’ll need fondant, orange and brown (green optional) food gel colouring, and a toothpick. STEPS TO mAkE PumPkIN gARNIShES: Colour a small amount of fondant orange. Roll into small balls and score lines into each pumpkin from top to bottom. Poke a hole in the top of each with a toothpick. Colour a small amount of fondant brown. Roll tiny bits of the brown fondant into stem shapes and insert into the tops of the pumpkins. (Optional) Colour a small amount of fondant green. Flatten a small piece of fondant and cut out a small leaf shape with a leaf cutter or freehand with a paring knife. Place beside pumpkin stem.

7 4 T 2 A 0 S 1 T 3 e

SHOP • TASTE • LEARN • EXPLORE

Dags &Willow Fine Cheese andGourmet Shop opened for businesson December 15th, 2005.The store’sowners, Kelly Siskind and StevenEpstein, began their endeavor byselling artisanal cheeses at the localCollingwood Farmers Market andthey haven’t looked back since.Dags &Willow now offers a range ofproducts and services including freshand frozen prepared foods, catering,giftware, gift baskets, a host of gour-met packaged goods and, of course,an astonishing selection of cheeses.With over one hundred cheeses instore and a try before you buy policy,every cheese experience at Dags &Willow is memorable.Whether sam-pling cheeses from around the worldor those made closer to home, there issomething for even the most discern-ing palates.Let us help you make your entertain-ing effortless and your gift giving asnap. If you love food, you will lovethis shop.

60 Pine Street, Collingwood705-444-0100

[email protected]&Willow Fine Cheese andGourmet Shop

T 2 A 0 S 1 T 3 e 7 5

SHOP • TASTE • LEARN • EXPLORE

Dags &Willow Fine Cheese andGourmet Shop opened for businesson December 15th, 2005.The store’sowners, Kelly Siskind and StevenEpstein, began their endeavor byselling artisanal cheeses at the localCollingwood Farmers Market andthey haven’t looked back since.Dags &Willow now offers a range ofproducts and services including freshand frozen prepared foods, catering,giftware, gift baskets, a host of gour-met packaged goods and, of course,an astonishing selection of cheeses.With over one hundred cheeses instore and a try before you buy policy,every cheese experience at Dags &Willow is memorable.Whether sam-pling cheeses from around the worldor those made closer to home, there issomething for even the most discern-ing palates.Let us help you make your entertain-ing effortless and your gift giving asnap. If you love food, you will lovethis shop.

60 Pine Street, Collingwood705-444-0100

[email protected]&Willow Fine Cheese andGourmet Shop

7 6 T 2 A 0 S 1 T 3 e

“This roasted pumpkin soup is one of my personal fall favourites,”

explains Dauginis. “It’s a classic harvest recipe and clients love it.”

IngreDIents:

1.4kg (about 3lbs) fresh pumpkin or butternut squash, peeled, deseeded and roughly chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cooking onions, peeled and roughly chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 carrots, peeled and roughly chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cloves garlic, peeled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1⁄2 cup vegetable oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Salt and pepper, to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1.5 L (about 6 1/2 cups) vegetable or chicken stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1⁄4 tsp ground cumin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1⁄4 tsp ground coriander . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1⁄4 tsp ground cinnamon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1⁄2 cup Ontario maple syrup or honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Toasted pumpkin seeds, and freshly whipped cream (for garnish)

PrePArAtIOn: Preheat oven to 450F. In a large bowl, combine pumpkin, onions, carrots, garlic, vegetable oil, salt and pepper; stir together until well covered. Place mixture on a parchment paper lined baking tray. Roast, stirring occasionally, for 25 to 30 minutes or until golden and tender. Let cool.Transfer mixture to a large saucepan, and add stock, cumin, coriander, cinnamon and maple syrup (or honey). Bring to a boil, and then simmer for about 20 minutes. Remove from heat and purée with an immersion blender, or a food processor until smooth. Season to taste with salt and pepper. Place in bowls and garnish with toasted pumpkin seeds and a dollop of whipped cream. Serves 4.

ROASTED PUMPKIN SOUP

by Katherine Elphick • Photos by Ellie KistemakerRecipe courtesy Richard Dauginis, executive chef at Liberty North

T 2 A 0 S 1 T 3 e 7 7

Johnny’s Fresh Fish & SeafoodMarket Inc.Located in Barrie’s south end is theareas premier fresh fish and seafooddestination. They specialize in allthings fresh, sourcing their fish andseafood products from the top globalimporters and distributors in NorthAmerica. Johnny’s has access to thefreshest unsurpassed quality of goods,this is a result of the many successfulrelationships they have garnered overthe years with their suppliers.On a daily basis they procure productsfrom all the oceans, lakes and riversand tributaries from around the globe.Johnny’s does its best to source theirgoods from healthy environmentallyfocused fisheries, and when everpossible from sustainable sources.Director JohnTWard saw a need inthe area for a better supply/source offresher quality goods and products.Customers return year after year forsome of Johnny’s signature productssuch as their Freshly Steamed andCajun Shrimp, Award winning Smokedfish, their “Hook ya in”Herb & SpiceSurimi Crab dip as well as other dipsand related sundries.Stop in today for somethingFRESH!

FAMOUS FOR OUR HIGHEST QUALITY FRESH FISH, SEAFOOD,

SMOKED FISH, GOURMET ITEMS AND CUSTOM ORDERS

Johnny’s516 Bryne Dr., Barrie

705-730-0769www.johnnysfreshfish.com

Fresh Fish&Seafood

7 8 T 2 A 0 S 1 T 3 e

Hamley’sTea and Coffee Co.190 Minet’s Point Rd., Barrie

705-719-1008www.hamleysteaandcoffee.com

HAMLEY’S TEA & COFFEE CO. SPECIALIZING IN QUALITY LOOSE-LEAF

TEAS AND FRESH ROASTED COFFEE

Welcome to Hamley’s Tea andCoffee Co.

Established in 2005, Hamley’s Tea &Coffee Co. provides Barrie and Simcoewith over 30 different coffees and70 quality loose-leaf teas. We alsoprovide an extensive selection of tea-ware and coffee accessories.

All of our coffees are roasted in-store and feature unique beans notusually found in this area. Popularsingle origin coffees are from: Cuba,Papua New Guinea, Brazil, Ethiopia,Tanzania, Jamaica, Guatemala andCosta Rica.We also carry a wide rangeof flavoured coffees and we are FairTrade certified.

We source loose-leaf teas from aroundthe world specializing in every type oftea. Enjoy high quality green, white,rooibos, oolong, black, herbal, fruitand decaffeinated teas.

Our knowledgeable staff can alsoprovide expert advice on brewing andsteeping.

Our Top 5 sellers!

• Italian Espresso Blend

• Almond Cookie Green Tea

• Sunshine Rooibos Tea

• Cuban Peaberry Coffee

• Viennese Blend Coffee

Did you know? The temperature ofyour water for tea and coffee is thesingle most important thing you cancontrol in making a quality cup.

T 2 A 0 S 1 T 3 e 7 9










Our Top 5 sellers!
















Our Top 5 sellers!







8 0 T 2 A 0 S 1 T 3 e

SERVICE • QUALITY • VALUE • STYLE

Located in Downtown Collingwoodon Hurontario Street At HomeInteriors / Food For Thought is animpressively sized home decor havenfilled with a selection of furniture andaccessories that cleverly reflects boththe rustic cottage style of the localsand the modern edge of urban visitors.If you have an exact size or finish inmind, ask – many of the pieces can becustomized.Scott started his business to provideall-Canadian quality gourmetproducts for the foodie in us all. Someof the brands he carries are RoothamsGourmet, Garlic Box,Wildly Delicious,Sprucewood Cookie Co., Perth Pepper& Pestle, Greaves and Hot Mamas.One of his signature products is“Morty” the Mouse, who is a hit on anycheese tray and the life of the party.People are surprised to learn that theyhave sold over 9,000 “Mortys”.Scott’s favourite quote is “In life,if you take a chance… sometimesgood things happen, sometimes badthings happen. But if you don’t takea chance nothing happens”. He drawsinspiration to be the best from hismom and dad (sounds so cliché but itis the honest truth).The secret to At Home Interiors/FoodFor Thought is their service, quality,value and style.Stop in to visit Scott, “Morty” and thewonderful team!

168 Hurontario St., Collingwood705-446-9992At Home Interiors

T 2 A 0 S 1 T 3 e 8 1

SERVICE • QUALITY • VALUE • STYLE

Located in Downtown Collingwoodon Hurontario Street At HomeInteriors / Food For Thought is animpressively sized home decor havenfilled with a selection of furniture andaccessories that cleverly reflects boththe rustic cottage style of the localsand the modern edge of urban visitors.If you have an exact size or finish inmind, ask – many of the pieces can becustomized.Scott started his business to provideall-Canadian quality gourmetproducts for the foodie in us all. Someof the brands he carries are RoothamsGourmet, Garlic Box,Wildly Delicious,Sprucewood Cookie Co., Perth Pepper& Pestle, Greaves and Hot Mamas.One of his signature products is“Morty” the Mouse, who is a hit on anycheese tray and the life of the party.People are surprised to learn that theyhave sold over 9,000 “Mortys”.Scott’s favourite quote is “In life,if you take a chance… sometimesgood things happen, sometimes badthings happen. But if you don’t takea chance nothing happens”. He drawsinspiration to be the best from hismom and dad (sounds so cliché but itis the honest truth).The secret to At Home Interiors/FoodFor Thought is their service, quality,value and style.Stop in to visit Scott, “Morty” and thewonderful team!

168 Hurontario St., Collingwood705-446-9992At Home Interiors

8 2 T 2 A 0 S 1 T 3 e

When preparing holiday feast side dishes, Kent Smith, host and proprietor of Michael and Marion’s, says his festive table wouldn’t

be complete without maple squash brulé. “My version is simple in its preparation, but always a great family pleaser.

It’s hearty and delicious and one of my personal favourites.”

The recipe calls for Demerara sugar, which is a type of unrefined sugar. It has larger grains than granulated sugar, and is a pale to

golden yellow colour. “In the end, you are left with a crunchy savoury sweet vegetable side that matches perfectly with a roasted turkey,

cranberry stuffing and roasted potatoes,” says Smith.

ingredients:

1 medium Golden Hubbard squash, peeled and cleaned, chopped into cubes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup turkey stock (turkey is best, but you can substitute chicken stock). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup whipping cream (35 per cent) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup maple syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 tsp nutmeg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 tsp cinnamon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

salt & white pepper to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup Demerara sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup chopped pecans, roasted. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtiOn: Boil the squash until it is fork soft, or ready to be mashed. It must be cooked well enough, so no lumps appear when the squash is puréed. In a large bowl, combine the squash, turkey stock, cream, nutmeg, cinnamon, salt and pepper; blend well with a hand held mixer. Turn the mixture into a buttered oven safe casserole dish (or individual serving oven proof dishes), and smooth the top with a spatula or pallet knife. Spread the Demerara sugar evenly over the squash. Gently flash under a 500F broiler until the sugar is caramelized. It’s done when the sugar is a deep golden colour and glass like. The sugar needs to be watched closely as it melts quickly. Remove from oven and top with pecans. Serves 4.

MAPLE SQUASH BRULÉ

by Katherine Elphick • Photos by Ellie KistemakerRecipe courtesy Kent Smith from Michael & Marion’s Fine Cuisine/The Side Door

T 2 A 0 S 1 T 3 E 8 3

CORN BREAD & SAUSAGE STUFFING

Recipe courtesy Groovy Tuesdays

INGREDIENTS:

300 grams farmer’s pork sausage, removed from casing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups cornbread (day old or stale works best), cut into 2 cm cubes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 medium-sized white cooking onion, diced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cloves garlic, pureed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tbsps fresh sage, chopped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup olive oil or melted butter (if omitting pork, add an extra 1 1/2 tsps) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-1/2 tbsps fresh lemon juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Salt and pepper to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION: In medium skillet over medium heat, brown sausage. Drain any excess fat. Place corn bread in a medium mixing bowl. Add sausage, onions, garlic, sage and olive oil. Stir in lemon juice and season to taste with salt and pepper. Place in buttered 9-inch oven safe baking dish. Do not cover. Bake in preheated 375F oven for about 25 minutes or until the edges of the stuf� ng turn light golden brown. Serves 8 to 10.

FOR A DIFFERENT FLAVOUR AND TEXTURE, try adding 1/2 cup cooked cranberries and 1 cup cooked wild rice to the stuf� ng. For a Tex-mex

� air, add chopped jalapeño (to taste), 1/3 cup chopped red onion and 1 tsp chili spice. You can also transform the side dish into a vegetarian option by

omitting the pork. This recipe can be prepared 1-2 days in advance of your event. NOTE: Cook stuf� ng separate from the turkey to avoid potential

bacteria contamination.

8 4 T 2 A 0 S 1 T 3 e

“Conveniently located on KingStreet in beautiful downtownMidland,The Elegant Gourmet isa Chocolate, Fudge & Coffee Shopoffering a variety of items.Step inside and you will findfabulous sweets and treats thatmake it impossible to leave emptyhanded. Owners Susan and Glenhope that with each visit you willdiscover something new from theirselection of unique gifts, home décor,gourmet foods and more. They alsomake beautiful gift baskets, assortedtrays of truffles, chocolates, fudgeand treats for any occasion.Whether you are looking to have

some down time to yourself ormeet with friends or family,TheElegant Gourmet has all your needscovered. A full-service Internet areais available with three terminalsand headsets, andWiFi if you’d liketo relax with your own laptop orsmartphone.Sit in the café, enjoy an espresso,cappuccino or freshly brewed fairtrade organic coffee, featuringReunion Island or Kicking Horsebrands. Relax with a premium teaor choose something from their hotchocolate menu. Looking to bring theexperience home?You can buy thecoffee beans of your choice, or tea,

along with all the accessories neededto have the café experience at home.Have a sweet tooth? Indulge in someBelgian truffles, chocolates andcreamy fudge that are ALL madeon-site!The fudge is made with real creamand butter, and new flavours arebeing introduced all the time.Yousimply must try a FREE taste of thisdelicious fudge.For those warm days, come in for apremium ice cream and freshly madewaffle cones. Make us your “mental”health food store.Open 7 days a week.

“INDULGE IN SOME FRESH HANDMADE TREATS, RELAX WITH A LATTÉ AND

DISCOVER YOUR INNER SWEET TOOTH

The Elegant Gourmet235 King Street, Midland

705-528-0250www.theelegantgourmet.com

The egduF tseB ehT

nwoT ni

Chocolate, Fudge &Coffee Shop

T 2 A 0 S 1 T 3 e 8 5

WARWICK HUGHES FOOD MARKET…

FEEDING SOULS ONE DAY AT A TIME

Warwick Hughes34 Ross Street, Barrie

705-725-0600www.facebook.com/WarwickHughesFoodMarket

Located downtown Barrie,Warwick Hughes Food Market(formerly Laurie’s Sweet Treats &Cafe) is a hidden jewel known to allthe downtowners.With every visit you feel like you arecoming home. Everything we offer ismade from scratch using many fresh,locally sourced ingredients. Dailyhomemade soups, savoury scones,quiche and grilled sandwiches areoffered at lunch time. As always wehave gluten free options.We caterour lunches as well.We know there is not always time toput home-cooked meals on the tableso come check out our freezer fullof “cheaters” (our affectionate termfor our frozen food). Chicken Pot Pie,Shepherd’s Pie, Soups, Curries andmore are available, with many of theitems being gluten free.Saving the best for last, our bakeryselection! We offer Breads, OldFashioned Cakes, Butter Tarts andour famous PMS Bars.

FoodMarket

8 6 T 2 A 0 S 1 T 3 e

SHOP learn BE HEALTHY

WE PRIDE OURSELVES ON PROVIDING YOU WITH QUALITY PRODUCTS AND

PERSONALIZED CUSTOMER SERVICE . WE’RE HERE TO HELP YOU

Located in Downtown BarrieWelcome to Nutrition PlusCommunity Health Market, Barrie’sfinest health and wellness store forover 30 years. “There is no greaterhonor than to serve our communitywith healthy options” say ownersKim Gooderham and Jason Ing.When it comes to healthy food,this is the place. Nutrition Plusoffers Barrie’s most completeassortment of organic produce,natural groceries, bulk spices andherbs. Our focus is tasty, local,nutrient-dense and chemical-freefood. Whether you are choosinga raw, organic, gluten-free, paleo,vegetarian, vegan or dairy-free diet,this is your destination.Nutrition Plus is a proud memberof Health First Network, a groupof Canada’s leading independenthealth and wellness retailers.We provide the Health First lineof supplements sold exclusivelythrough Health First Stores.Health First is a high quality,well priced line of supplementsmanufactured locally in Ontario.We also carry Barrie’s mostcomprehensive offering of vitaminsand supplements. Whether youare looking to correct a nutrient

deficiency, boost immunity, improvesport performance, lose weight,detoxify, increase energy, controlhormonal symptoms or combatstress, our extensive team of holisticpractitioners are proud to assist.A healthy lifestyle not only includeswhat you put in our body, but alsowhat we put on our body. NutritionPlus offers an extensive array ofclean health and beauty options.In addition, we offer a variety ofnatural cleaners for yourhousehold needs.Follow us on facebook (nutritionplus community health market) andour website (www.nutritionplus.ca) to discover our in-store specials,events and coupons. We encourageyou and your family to comedown and explore our raw organicproduce, natural groceries,extensive vitamins & supplementsand clean health and beautyproducts.We provide free parking andshopping 7 days a week.Mon-Wed, Sat 9:30-6:00Thurs & Fri 9:30-8:00Sun 12:00-5:00Health & Happiness!

42 Maple Ave., Barrie705-737-5351

www.nutritionplus.ca

CommunityHealth MarketNutrition Plus

T 2 A 0 S 1 T 3 e 8 7

SHOP learn BE HEALTHY

WE PRIDE OURSELVES ON PROVIDING YOU WITH QUALITY PRODUCTS AND

PERSONALIZED CUSTOMER SERVICE . WE’RE HERE TO HELP YOU

Located in Downtown BarrieWelcome to Nutrition PlusCommunity Health Market, Barrie’sfinest health and wellness store forover 30 years. “There is no greaterhonor than to serve our communitywith healthy options” say ownersKim Gooderham and Jason Ing.When it comes to healthy food,this is the place. Nutrition Plusoffers Barrie’s most completeassortment of organic produce,natural groceries, bulk spices andherbs. Our focus is tasty, local,nutrient-dense and chemical-freefood. Whether you are choosinga raw, organic, gluten-free, paleo,vegetarian, vegan or dairy-free diet,this is your destination.Nutrition Plus is a proud memberof Health First Network, a groupof Canada’s leading independenthealth and wellness retailers.We provide the Health First lineof supplements sold exclusivelythrough Health First Stores.Health First is a high quality,well priced line of supplementsmanufactured locally in Ontario.We also carry Barrie’s mostcomprehensive offering of vitaminsand supplements. Whether youare looking to correct a nutrient

deficiency, boost immunity, improvesport performance, lose weight,detoxify, increase energy, controlhormonal symptoms or combatstress, our extensive team of holisticpractitioners are proud to assist.A healthy lifestyle not only includeswhat you put in our body, but alsowhat we put on our body. NutritionPlus offers an extensive array ofclean health and beauty options.In addition, we offer a variety ofnatural cleaners for yourhousehold needs.Follow us on facebook (nutritionplus community health market) andour website (www.nutritionplus.ca) to discover our in-store specials,events and coupons. We encourageyou and your family to comedown and explore our raw organicproduce, natural groceries,extensive vitamins & supplementsand clean health and beautyproducts.We provide free parking andshopping 7 days a week.Mon-Wed, Sat 9:30-6:00Thurs & Fri 9:30-8:00Sun 12:00-5:00Health & Happiness!

42 Maple Ave., Barrie705-737-5351

www.nutritionplus.ca

CommunityHealth MarketNutrition Plus

8 8 T 2 A 0 S 1 T 3 e

ingredients:

½ cup (125 mL) each vegetable oil and unsweetened apple sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

¾ cup (175 mL) packed brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp (10 mL) vanilla. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup (250 mL) each whole wheat flour and large flaked rolled oats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

¼ cup (50 mL) ground flax seeds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp (5 mL) each baking soda and baking powder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp (5 mL) ground cinnamon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

½ tsp (2 mL) ground allspice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

¼ tsp (1 mL) salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup (250 mL) dried cranberries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup (75 mL) each mini white chocolate chips and green pumpkin seeds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtiOn: Pre-heat oven to 350 F. Beat oil, apple sauce and brown sugar on low speed until very smooth. Beat in eggs one at a time. Beat in vanilla. In a small bowl stir together flour, oats, ground flax seeds, baking soda, baking powder, cinnamon, allspice and salt. Beat dry mix into wet mix on low speed until combined. Stir in dried cranberries, chocolate and pumpkin seeds until evenly combined. Pour batter into a well greased 9” X 13” inch baking dish. Smooth top with spatula. Bake in the center of pre-heated oven for 25 to 30 minutes or until cake tester inserted in the center of cake comes out with little crumb. Remove from oven cool completely. Makes 24 bars.

These nutritional nut free bars are perfect for kid’s lunch boxes or to grab on the go

after an early morning run.

Chewy Cookie Bars

Recipe and photography courtesy of Charmaine Broughton

T 2 A 0 S 1 T 3 E 8 9

SWEET

“Cookies are made of butter and love.”•

NORWEGIAN PROVERB

9 0 T 2 A 0 S 1 T 3 e

SHRIMP NACHOS

Keeping it coolFOR THE LOVE OF ice cream

If you love ice cream,prepare to taste something exciting!We use the freshest ingredients tohandcraft small batches of ice creamin-store every day. Whether you selectyour favourite flavour or try somethingnew, such as ice cream cupcakes,banana splits, milkshakes or ice creampies, you can expect to experiencesomething incredible.Owned by John and Sandra Chalmers,Marble Slab Creamery Barrie openedin June 2009 and is managed byAdrianna DePetrillo, one of the best inthe business. Our team of dedicatedstaff promises to make anything youcan imagine. As well as a great team,attention to detail is essential to oursuccess. We thrive on making it rightthe first time with the freshest fruit,finest nuts, sweetest candies andmost delicious brownies available.Whatever you order, it will be filledwith fabulous flavour!We want to say a sincere thank you toall of the customers who have votedus Barrie’s favourite ice cream. Barriemeans a great deal to us and we wantto give back as much as we can. Welove putting smiles on people’s faceswith our products and by supportingcommunity events and fundraisingcauses.

EXPECT TO EXPERIENCE SOMETHING INCREDIBLE

Marble Slab Creamery636 Yonge St., Barrie

705-720-2663Visit us on Facebook at marbleslabbarrieFollow us on Twitter @marbleslabarrie

T 2 A 0 S 1 T 3 e 9 1

SHRIMP NACHOS

Keeping it coolFOR THE LOVE OF ice cream

If you love ice cream,prepare to taste something exciting!We use the freshest ingredients tohandcraft small batches of ice creamin-store every day. Whether you selectyour favourite flavour or try somethingnew, such as ice cream cupcakes,banana splits, milkshakes or ice creampies, you can expect to experiencesomething incredible.Owned by John and Sandra Chalmers,Marble Slab Creamery Barrie openedin June 2009 and is managed byAdrianna DePetrillo, one of the best inthe business. Our team of dedicatedstaff promises to make anything youcan imagine. As well as a great team,attention to detail is essential to oursuccess. We thrive on making it rightthe first time with the freshest fruit,finest nuts, sweetest candies andmost delicious brownies available.Whatever you order, it will be filledwith fabulous flavour!We want to say a sincere thank you toall of the customers who have votedus Barrie’s favourite ice cream. Barriemeans a great deal to us and we wantto give back as much as we can. Welove putting smiles on people’s faceswith our products and by supportingcommunity events and fundraisingcauses.

EXPECT TO EXPERIENCE SOMETHING INCREDIBLE

Marble Slab Creamery636 Yonge St., Barrie

705-720-2663Visit us on Facebook at marbleslabbarrieFollow us on Twitter @marbleslabarrie

9 2 T 2 A 0 S 1 T 3 e

Holly’s Sweets & Eats12 Commerce Park Dr., Unit L, Barrie

705-735-3366www.hollyssweetsandeats.com

BAKERY • BISTRO • CATERED EVENTS

We are an all-scratch bakery andcafe where you can enjoy coffee anda treat or have lunch.You could pickup something to go or select from ourfrozen foods to take home dinner.We are a full-service caterer forcorporate and social events. If youwould like us to design and execute anevent for you, call Lori and she will behappy to meet with you.Each cake at Holly’s is made fromonly the freshest ingredients. Ourdeliciously light buttercream is madewith fresh creamery butter and pure,natural vanilla. Each cake is artfullycrafted for you upon ordering sowe require 48 hours notice for allcakes. Please call 705.735.3366 toplace your order or speak to one of usabout creating your next celebrationmasterpiece.We also offer Gluten-Free.Come and taste and buy all ofour most delicious gluten-freeproducts that we make atHolly’s Sweets & Eats.

T 2 A 0 S 1 T 3 e 9 3

Holly’s Sweets & Eats12 Commerce Park Dr., Unit L, Barrie

705-735-3366www.hollyssweetsandeats.com

BAKERY • BISTRO • CATERED EVENTS

We are an all-scratch bakery andcafe where you can enjoy coffee anda treat or have lunch.You could pickup something to go or select from ourfrozen foods to take home dinner.We are a full-service caterer forcorporate and social events. If youwould like us to design and execute anevent for you, call Lori and she will behappy to meet with you.Each cake at Holly’s is made fromonly the freshest ingredients. Ourdeliciously light buttercream is madewith fresh creamery butter and pure,natural vanilla. Each cake is artfullycrafted for you upon ordering sowe require 48 hours notice for allcakes. Please call 705.735.3366 toplace your order or speak to one of usabout creating your next celebrationmasterpiece.We also offer Gluten-Free.Come and taste and buy all ofour most delicious gluten-freeproducts that we make atHolly’s Sweets & Eats.

9 4 T 2 A 0 S 1 T 3 e

CRUST:

3/4 cup butter, softened. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup icing sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp pure vanilla extract. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

TOPPING:

5 large eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-2/3 cups granulated sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tbsps finely grated lemon peel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup (plus 1 tbsp) fresh lemon juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tbsps milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


1/2 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

icing sugar, for dusting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PRePaRaTION:

Line a 13x9-inch (3.5L) metal cake pan with parchment paper, leaving 2 inches (5 cm) extending over long edges for easy removal handles. If you make the parchment handles too short the lemony filling will bubble over and end up under the crust. Set aside.FOR The CRUST: Preheat oven to 350F. In a medium bowl, beat together butter, sugars and salt until light and fluffy. Beat in vanilla until well combined. Stir in flour and combine until mixture looks crumbly. Press evenly with your hands into a prepared pan. Place pan in a refrigerator for 20 minutes. Bake until slightly golden, about 16 to 18 minutes. Remove from oven and let cool in pan.

This yummy recipe combines two of my favourite things:

a shortbread cookie crust and a tart lemony filling. You will need about five lemons for this classic recipe.

lemon squares

by Katherine Elphick • Photos by ellie Kistemaker

T 2 A 0 S 1 T 3 E 9 5

INGREDIENTS:

1/3 cup, plus 1 tbsp, butter (softened). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup granulated sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 tbsps lemon juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 large eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-1/2 cups all-purpose � our. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 tbsps poppy seeds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


1/2 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tbsps grated lemon peel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

GLAZE:

1/4 cup lemon juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


1 tsp grated lemon peel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION: In mixing bowl, beat butter and sugar until light and � uffy. Beat in juice and eggs until well combined. In a separate bowl, combine � our, poppy seeds, baking powder and salt; stir into egg mixture alternately with milk and peel.Pour into a greased 9-x5-inch (1.5 L) loaf pan. Bake at 350F for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients and drizzle loaf with glaze. Cool on a wire rack. Makes 1 loaf.

LEMON POPPY SEED LOAF

TOPPING: Meanwhile, in a medium bowl, beat eggs with sugar until pale and thickened (about � ve minutes). Stir in lemon peel, lemon juice, milk, � our, baking powder and salt. Pour evenly over prepared crust. Bake for about 25 to 30 minutes or until edges are slightly golden brown and centre is set. Remove from oven and cool completely on a wire rack. Using parchment handles; lift out. Dust with icing sugar and cut into 2-inch squares. Lemon squares can be refrigerated in an airtight container for up to four days. Makes about two dozen.

LEMON LOVERS won’t be able to resist a

slice of this popular home-baked bread. You will need approximately four to � ve

lemons for this recipe.

Go ahead and try these citrus crowd-pleasers!

9 6 T 2 A 0 S 1 T 3 e

SHRIMP NACHOS

Pfalzgraf Pâtisserie

THE FINEST, QUALITY INGREDIENTS, MASTER-BAKER TECHNIQUES AND TIME

PROVEN RECIPES, ENSURE AUTHENTIC EUROPEAN STYLE CAKES

Pfalzgraf Pâtisserie offersmore than 90 different kinds ofpremium quality cakes, from a trulydecadent Chocolate Devotion Cakeand Carrot Cake to delicious classicssuch as Black Forest, Chocolate TruffleTortes and rich, creamy Cheesecakes.The finest quality ingredients,master-baker techniques and use ofonly traditional ‘time proven recipes’ensures authentic European stylecakes.Pfalzgraf Pâtisserie bakers arespecially trained in old-worldtechniques of cake making.Thisattention to detail and the use ofthe freshest ingredients guarantee aproduct that is consistent and of thehighest quality.Pfalzgraf Pâtisserie offersuncompromised service to customers.For the cake connoisseur, they offerthe freshest and finest specialitycakes available. From simple toextravagant, Pfalzgraf Pâtisseriefrozen cakes offer you an unlimitedvariety of dining possibilities.They carry a large selection of nosugar added products suitable fordiabetics.Factory outlet store openMonday to Friday 8-5PM;Closed Saturday & Sunday

FOR THE LOVE OF cake

90 Saunders Rd., Unit 4-6, Barrie705-739-8980

www.pfalzgraf-patisserie.com

T 2 A 0 S 1 T 3 e 9 7

SHRIMP NACHOS

Pfalzgraf Pâtisserie

THE FINEST, QUALITY INGREDIENTS, MASTER-BAKER TECHNIQUES AND TIME

PROVEN RECIPES, ENSURE AUTHENTIC EUROPEAN STYLE CAKES

Pfalzgraf Pâtisserie offersmore than 90 different kinds ofpremium quality cakes, from a trulydecadent Chocolate Devotion Cakeand Carrot Cake to delicious classicssuch as Black Forest, Chocolate TruffleTortes and rich, creamy Cheesecakes.The finest quality ingredients,master-baker techniques and use ofonly traditional ‘time proven recipes’ensures authentic European stylecakes.Pfalzgraf Pâtisserie bakers arespecially trained in old-worldtechniques of cake making.Thisattention to detail and the use ofthe freshest ingredients guarantee aproduct that is consistent and of thehighest quality.Pfalzgraf Pâtisserie offersuncompromised service to customers.For the cake connoisseur, they offerthe freshest and finest specialitycakes available. From simple toextravagant, Pfalzgraf Pâtisseriefrozen cakes offer you an unlimitedvariety of dining possibilities.They carry a large selection of nosugar added products suitable fordiabetics.Factory outlet store openMonday to Friday 8-5PM;Closed Saturday & Sunday

FOR THE LOVE OF cake

90 Saunders Rd., Unit 4-6, Barrie705-739-8980

www.pfalzgraf-patisserie.com

9 8 T 2 A 0 S 1 T 3 e

SAVOUR LIFE’S SWEET PLEASURES

Savour Life’s Sweet PleasuresMention the word “chocolate” andimmediately smiles appear on people’sfaces. Heli’s love for Collingwood andchocolate inspired her to open thischarming European-style cafe. Enjoyany one of their delicious creationsand for a few minutes everything isgood in the world.Cakes and sweets are freshly bakedon the premises. Entertaining is easywhen you can pick up a dessert fromthe great selection offered.Wantsomething special? They take specialorders!Treat yourself to the most amazingcinnamon bun or pastry with adelicious cup of organic Kicking Horsecoffee or a freshly steeped tea.Not a sweet shop alone, the lunchesoffered are amazing! Freshly preparedsandwiches, soups and salads arehealthy and delicious. Dine in or takeout. Catering is also available.Planning a wedding or specialoccasion? Heavenly Sweets willprovide an amazing dessert table orcustom designed wedding cake orcelebration cake.

48 Pine St., Collingwood705-444-2005

www.heavenlysweets.caHeavenly Sweets Café

The caramel chocolate cookie issinfully good! Not just a cookie, it isdrenched in Belgian milk chocolateand a handmade caramel filling. Soldacross Canada and made right here inCollingwood.The cookies are beautifully packagedin gift boxes that make gift givingeasy. (also sold by the piece to satisfyany chocolate lover).Gluten-free choices are abundant.Decadent “Death by Chocolate” Cakeor Carrot Cake, just to name a few.The flourless brownies and incrediblegluten-free peanut butter cookies arebecoming famous in the area.Unique products like the exclusiveHimalayan Salt Plates are availablehere. Lots of others great gourmetfoods are available as well. Amazinggift baskets for all occasions to suitevery budget. Corporate gifts withbranding are custom made anddelivery across Canada is available.Heavenly Sweets products are soldin fine gourmet shops like Pusateri’s,Whole Food Market, McEwans as wellas shops across the country.Heli is happiest when she is creatingnew and wonderful new flavours. Askfor something special and she will bethrilled to experiment for you! Herfavourite quote is “We all deserve tohave some food that feeds the soul.”Her inspiration to be the best:Our passion is our food. Ourcommitment is to you, ourcustomers....our friends. Our missionis to make your day a little nicer, alittle better. Everyone deserves a treat!

T 2 A 0 S 1 T 3 e 9 9

SAVOUR LIFE’S SWEET PLEASURES

Savour Life’s Sweet PleasuresMention the word “chocolate” andimmediately smiles appear on people’sfaces. Heli’s love for Collingwood andchocolate inspired her to open thischarming European-style cafe. Enjoyany one of their delicious creationsand for a few minutes everything isgood in the world.Cakes and sweets are freshly bakedon the premises. Entertaining is easywhen you can pick up a dessert fromthe great selection offered.Wantsomething special? They take specialorders!Treat yourself to the most amazingcinnamon bun or pastry with adelicious cup of organic Kicking Horsecoffee or a freshly steeped tea.Not a sweet shop alone, the lunchesoffered are amazing! Freshly preparedsandwiches, soups and salads arehealthy and delicious. Dine in or takeout. Catering is also available.Planning a wedding or specialoccasion? Heavenly Sweets willprovide an amazing dessert table orcustom designed wedding cake orcelebration cake.

48 Pine St., Collingwood705-444-2005

www.heavenlysweets.caHeavenly Sweets Café

The caramel chocolate cookie issinfully good! Not just a cookie, it isdrenched in Belgian milk chocolateand a handmade caramel filling. Soldacross Canada and made right here inCollingwood.The cookies are beautifully packagedin gift boxes that make gift givingeasy. (also sold by the piece to satisfyany chocolate lover).Gluten-free choices are abundant.Decadent “Death by Chocolate” Cakeor Carrot Cake, just to name a few.The flourless brownies and incrediblegluten-free peanut butter cookies arebecoming famous in the area.Unique products like the exclusiveHimalayan Salt Plates are availablehere. Lots of others great gourmetfoods are available as well. Amazinggift baskets for all occasions to suitevery budget. Corporate gifts withbranding are custom made anddelivery across Canada is available.Heavenly Sweets products are soldin fine gourmet shops like Pusateri’s,Whole Food Market, McEwans as wellas shops across the country.Heli is happiest when she is creatingnew and wonderful new flavours. Askfor something special and she will bethrilled to experiment for you! Herfavourite quote is “We all deserve tohave some food that feeds the soul.”Her inspiration to be the best:Our passion is our food. Ourcommitment is to you, ourcustomers....our friends. Our missionis to make your day a little nicer, alittle better. Everyone deserves a treat!

1 0 0 T 2 A 0 S 1 T 3 e

FINEST & FRESHEST INGREDIENTS MAKE DIVINE & BEAUTIFUL DESSERTS.

WIDE ASSORTMENT OF FLAVOURS SURE TO TEMPT YOUR TASTE BUDS

Hidden away near the heart ofDowntown Barrie, is Cakes ByDesign… a cake design studio thattakes the beauty of Simcoe County tocreate incredible delicious works of art.Knowing that a cake will be thecenterpiece and focal point of yourcelebration, our designs range fromclassical and elegant to fresh andcontemporary. We can create cakesthat are cute, creative, fun and evenflamboyant.Custom-designed specialty cakesare woven just for you by our teamof bespoke cake designers in ourdowntown Barrie location.Tell usyour fantasy and we will confect acake that will, like magic, turn yourdream into a delicious reality. Froman elaborately tiered masterpiece or athree-dimensional cake sculpture, letus sweeten your everyday celebrationsinto once-in-a-lifetime events where thesky’s the limit and anything is possible.Browse through our website to see thekind of creations we make, from customto basic cakes as well as cupcakesand cookies. All cakes are baked fromscratch using the finest ingredients:French Chocolate, farm-fresh butterand cream, fresh fruit, fragrant vanillabeans and spices, and exceptionalliqueurs. All our Products are NUTFREE.We accommodate egg, milk, andgluten allergies as requested.With our on-line Cake DecoratingCourses, you can learn to decoratelike the pros, using Cakes By Design’sin-store techniques and tips for aneasy introduction to cake decorating.Follow along with the cake ladies in thecomfort of your own home...at your ownconvenience!

89 Toronto St., Downtown Barrie705-739-6886

www.cakesbydesign.caCakes by Design

T 2 A 0 S 1 T 3 e 1 0 1

FINEST & FRESHEST INGREDIENTS MAKE DIVINE & BEAUTIFUL DESSERTS.

WIDE ASSORTMENT OF FLAVOURS SURE TO TEMPT YOUR TASTE BUDS

Hidden away near the heart ofDowntown Barrie, is Cakes ByDesign… a cake design studio thattakes the beauty of Simcoe County tocreate incredible delicious works of art.Knowing that a cake will be thecenterpiece and focal point of yourcelebration, our designs range fromclassical and elegant to fresh andcontemporary. We can create cakesthat are cute, creative, fun and evenflamboyant.Custom-designed specialty cakesare woven just for you by our teamof bespoke cake designers in ourdowntown Barrie location.Tell usyour fantasy and we will confect acake that will, like magic, turn yourdream into a delicious reality. Froman elaborately tiered masterpiece or athree-dimensional cake sculpture, letus sweeten your everyday celebrationsinto once-in-a-lifetime events where thesky’s the limit and anything is possible.Browse through our website to see thekind of creations we make, from customto basic cakes as well as cupcakesand cookies. All cakes are baked fromscratch using the finest ingredients:French Chocolate, farm-fresh butterand cream, fresh fruit, fragrant vanillabeans and spices, and exceptionalliqueurs. All our Products are NUTFREE.We accommodate egg, milk, andgluten allergies as requested.With our on-line Cake DecoratingCourses, you can learn to decoratelike the pros, using Cakes By Design’sin-store techniques and tips for aneasy introduction to cake decorating.Follow along with the cake ladies in thecomfort of your own home...at your ownconvenience!

89 Toronto St., Downtown Barrie705-739-6886

www.cakesbydesign.caCakes by Design

1 0 2 T 2 A 0 S 1 T 3 e1 0 2 T 2 A 0 S 1 T 3 e

No fruit says fall like an orchard fresh apple.

Layers of apples inside and on top give extra moistness to this scrumptious cake. Take a bite out of fall’s sweetest harvest!

ingredienTS:

Topping:

1/2 cup all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup packed brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

AppLe FiLLing:

4 cups sliced peeled Ontario apples (such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup packed brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp cinnamon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CAke BATTer:

2/3 cup butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


3 large eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp vanilla. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 1/4 cups all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 1/2 tsp baking powder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

prepArATion:

prepAre Topping: In small bowl, combine flour and brown sugar, blend in butter to form small crumbs.

prepAre AppLe FiLLing: In large bowl, combine sliced apples, brown sugar and cinnamon.

prepAre BATTer: In large bowl with electric mixer, cream butter and granulated sugar until light and fluffy. Beat in eggs, one at a time; beat in vanilla. In small bowl, combine flour, baking powder and salt; stir into creamed mixture just until combined.

Apple Crumble CoffeeCAke

by Katherine Elphick • Photos by ellie kistemaker

T 2 A 0 S 1 T 3 E 1 0 3

Spread half of batter in greased 9-inch (23 cm) springform pan, Bundt pan or square baking pan. Spoon half of apples over batter. Repeat with remaining batter and apples. Sprinkle topping over apples. Bake in a 350°F (180°C) oven for 60 to 70 minutes or until tester inserted in centre comes out clean. Makes 12 servings.

INGREDIENTS:

1 Tbsp vegetable oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups chopped onion (about 2 medium). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 clove garlic, minced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp dried thyme. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 cups chopped peeled butternut squash. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 cups chopped peeled Ontario apples (such as Empire, McIntosh, Gala). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 cups chicken or vegetable stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup milk or cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

pinch nutmeg. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

pinch salt and pepper, to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION:In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in squash, apples and stock. Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in blender or food processor.Return puree to saucepan and add milk; re-heat. Season with nutmeg, salt and pepper. Makes 12 servings.

APPLE FACTS:• One medium apple contains about 80 calories and is a good source of fi bre and Vitamin C.

• During the California Gold Rush apples sometimes fetched more than $100 a bushel because of their versatility, durability and capacity to be preserved by drying.

Two fall favourites, apples and squash, team up

in this creamy textured but

light tasting soup.

APPLE & SQUASH SOUP

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CHOCOLATE SYMBOLIZES, AS DOES NO OTHER FOOD, LUXURY ,

COMFORT , SENSUALITY , GRATIFICATION , AND LOVE

THEOBROMA92 Caplan Avenue, Suite #251, Barrie

647-668-7376www.chocolatesbytheobroma.com

Theobroma’s Kevin Richards studiedin Aalst and Brussels, Belgium,successfully completing certificationas a Belgium Maitre (Master)Chocolatier.Kevin’s creations are becoming wellsought after as everything is hand-crafted and made with an originalrecipe.Theobroma is the Greek word for “foodof the gods” and the Mayan word for“chocolate tree.”Approximately 80 per cent ofthe world’s chocolatiers andmanufacturers are using commercialgrade cocoa from the Ivory Coast.Theobroma Fine ChocolatesInternational Inc.’s cocoa is fromCentral America and the AmazonRainforest where only premiumchocolate originates.Their chocolate ischosen from the top one percent of theworld’s finest cocoa.Richards creates a variety of ganachesto inject into truffles, including anice wine, chewy caramel, cayennepepper and organic peanut butter. Hesimmers spearmint in cream to be therefreshing centre of a dark chocolatetruffle. He even explored Sarsaparillaand Madagascar Vanillas to createa creamy root-beer flavoured milk-chocolate truffle.

FineChocolates

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WE SELL 100% GLUTEN AND DAIRY FREE PRODUCTS

BREADS, BUNS, PASTRIES & CAKES!

Sigrid’s Cafe10 Ross St., Barrie705-726-0121

www.sigridsbakery.com

A touch of Europe incentral OntarioLocated in Barrie, ON, Canada- Sigrid’s Bakery is owned andoperated by the fourth generationof professionally trained German &Austrian bakers. Come in and selectfrom a wide variety of cakes, pastries,cookies, breads & buns. All mixed andbaked daily on our premises fromscratch.We are absolutely100% peanut free throughout ourline-up of goodies.We also offer a great variety ofimported items such as coffee, jams,noodles, marzipan, chocolates, beermugs, and bath products all importedfrom Germany.Celebrating our 30th anniversaryin Canada 2013, Sigrid’s Bakeryhas a well renowned reputation forhigh quality baked goods and andknowledgeable staff who is more thanhappy to help you, with your choice ofpastries and treats.

and Fine BakeryLtd.

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A holiday long weekend camping or at the cottage would not be complete without a pan of homemade brownies.

The addition of rum and raisins make these sweet treats even more decadent!

ingredients:

1 cup (250 mL) Sultana raisins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup (75 mL) dark rum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup (250 mL) butter, softened. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 oz (175 g) bittersweet chocolate, chopped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 ½ cups (375 mL) granulated sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tbsp (15 mL) vanilla extract. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup (250 mL) all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

¼ cup (50 mL) unsweetened cocoa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

½ tsp (2 mL) salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

IcIng

½ cup (125 mL) softened cream cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

¼ cup (50 mL) softened butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup (75 mL) each sifted icing sugar and sifted cocoa powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

preparation:Pre-heat oven to 350 F (180C). Line a 13 x 9 inch metal baking sheet with foil. Lightly grease foil and set aside. Place raisins and rum in a microwave safe dish. Cover and microwave on high heat for 1 minute. Remove from microwave and set aside. In a heavy bottom saucepan, melt butter and chocolate over low heat, stirring often until just melted. Remove from heat. Beat in sugar, vanilla and eggs until well combined. Strain rum from raisins (reserving rum) and add strained raisins to chocolate and egg mixture. Stir in flour, cocoa and salt until just combined. Pour batter into prepared pan and smooth top. Bake for 23 to 25 minutes or until a few crumbs cling to a toothpick when inserted in center. Remove from oven and cool completely before icing. To prepare icing; beat cream cheese, butter, icing sugar, cocoa and reserved rum together until very well combined. Spread evenly over cooled brownies. Makes 16 brownies

Rum & Raisin CReam Cheese BRownies

Receipe courtesy Charmaine and meagan Broughton

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INTERNATIONAL

“Fish, to taste right, must swim three times –

in water, in butter and in wine.”•

POLISH PROVERB

1 0 8 T 2 A 0 S 1 T 3 e

TOUTED BY NUMEROUS FOOD CRITICS AND VARIOUS MEDIA PUBLICATIONS,

AS ONE OF THE “BEST TASTES OF INDIA”

Delighted to be consideredBarrie’s finest, chef brothersYar andNur Mohammad have committed 20years tantalizing the palates of theircustomers.Word-of-mouth literallytravels, as their following includescustomers from as far away as severalEuropean countries. Catering to theircustomers, these easy-going brothersare happy to customize a meal tosuit individual palates they use onlynatural ingredients.Touted by numerous food critics andvarious media publications, as one ofthe “best tastes of India, “ Tara createspopular dishes like ChickenVindalooand delicious melt-in-your mouthbutter chicken, which was namedby the Toronto StarWeek TV Guide’sPeter Tammeru, as the “most deliciousbutter chicken.”These award-winning chefs revelin constant praise of their culinarycreations.With a true affinityfor what they do, quality andmaintaining their status as oneof “Barrie’s Best” simply comesnaturally.Open 7 days-a-week,Tara’s alluringaroma will bring you in.Thephenomenal taste will keep youcoming back.Yar and Nur senda heart-felt thank you to theircustomers in Barrie and across thecountry. Tara Indian Cuisine alsocaters.

TARA Authentic Indian Cuisine

128 Dunlop St., E., Downtown Barrie705-737-1821

www.taracuisne.com

T 2 A 0 S 1 T 3 e 1 0 9

TOUTED BY NUMEROUS FOOD CRITICS AND VARIOUS MEDIA PUBLICATIONS,

AS ONE OF THE “BEST TASTES OF INDIA”

Delighted to be consideredBarrie’s finest, chef brothersYar andNur Mohammad have committed 20years tantalizing the palates of theircustomers.Word-of-mouth literallytravels, as their following includescustomers from as far away as severalEuropean countries. Catering to theircustomers, these easy-going brothersare happy to customize a meal tosuit individual palates they use onlynatural ingredients.Touted by numerous food critics andvarious media publications, as one ofthe “best tastes of India, “ Tara createspopular dishes like ChickenVindalooand delicious melt-in-your mouthbutter chicken, which was namedby the Toronto StarWeek TV Guide’sPeter Tammeru, as the “most deliciousbutter chicken.”These award-winning chefs revelin constant praise of their culinarycreations.With a true affinityfor what they do, quality andmaintaining their status as oneof “Barrie’s Best” simply comesnaturally.Open 7 days-a-week,Tara’s alluringaroma will bring you in.Thephenomenal taste will keep youcoming back.Yar and Nur senda heart-felt thank you to theircustomers in Barrie and across thecountry. Tara Indian Cuisine alsocaters.

TARA Authentic Indian Cuisine

128 Dunlop St., E., Downtown Barrie705-737-1821

www.taracuisne.com

1 1 0 T 2 A 0 S 1 T 3 e

GreenMangoTreeCollingwood

Unit 6, 115 First Street705-443-8809

BarrieUnit 102, 75 Barrie View Drive

705-719-7888

THAI WITH SUBTLE LAYERS OF TASTE AND

INCREDIBLE DELICATE FLAVOURS.

To prepare their menuowners of Green MangoTreehave traveled frequently toThailand, Singapore, Malaysia andVietnam to explore the true essenceof cultural cuisine.We hope you willenjoy and experience the variety oftraditional and fusion recipes thatwe have to offer.We hope you have amemorable experience and we lookforward to seeing you!We would also like to express ourmost sincere thanks to all of ourcustomers from all over Canada fortheir continuing support and formaking us successful.This supporthas enabled our restaurant to earnmany prestigious awards year afteryear.

Recommended by:The Toronto Star- “DISHES TO DIE FOR”- “One of the Best Restaurantsin Barrie”

T 2 A 0 S 1 T 3 e 1 1 1

GreenMangoTreeCollingwood

Unit 6, 115 First Street705-443-8809

BarrieUnit 102, 75 Barrie View Drive

705-719-7888

THAI WITH SUBTLE LAYERS OF TASTE AND

INCREDIBLE DELICATE FLAVOURS.

To prepare their menuowners of Green MangoTreehave traveled frequently toThailand, Singapore, Malaysia andVietnam to explore the true essenceof cultural cuisine.We hope you willenjoy and experience the variety oftraditional and fusion recipes thatwe have to offer.We hope you have amemorable experience and we lookforward to seeing you!We would also like to express ourmost sincere thanks to all of ourcustomers from all over Canada fortheir continuing support and formaking us successful.This supporthas enabled our restaurant to earnmany prestigious awards year afteryear.

Recommended by:The Toronto Star- “DISHES TO DIE FOR”- “One of the Best Restaurantsin Barrie”

1 1 2 T 2 A 0 S 1 T 3 e

T 2 A 0 S 1 T 3 e 1 1 3

GoldenWok Chinese Buffet72 Colborne St. W., Orillia

705-326-1223www.golden-wok.ca

Located in OrilliaGoldenWok Buffet is a well knowndestination for the finest Chinese andCanadian Cuisine in Orillia. Located at72 Colborne StreetWest, GoldenWokhas been serving the community formore than 20 years, and has becomeone of the best choices for all-you-can-eat Chinese buffet in the area.GoldenWok offers a verity of Chineseand Canadian hot and cold dishesat a reasonable price.You will findtraditional favourites such as EggRolls,Wonton Soup, Sweet & SourChicken Balls, and a vast array ofchicken, beef or pork, vegetable andseafood dishes. New on the menu areLo Mein and some specialty Szechuandishes. GoldenWok also offers overa dozen ‘Chef’s Specialty’ dishes, likeLemon Chicken, Peking Style Beef Loinand Lobster with Ginger, to name afew.Whether you are celebrating abirthday, holding a business lunch orany other occasion, GoldenWok offersyou the perfect dining experience.Take-out and delivery are alsoavailable.

FRESH AUTHENTIC CHINESE AND CANADIAN CUISINE IN A CASUAL

COMFORTABLE ENVIRONMENT

1 1 4 T 2 A 0 S 1 T 3 e

Every other year, our daughters celebrate Christmas with their partner’s family. Prior to this, at Thanksgiving (when we are altogether) we draw

“themes” out of a hat.

Our daughter Courtney and her husband Ben hosted a “Thai” meal

which turned out to be quite a feast. One nice thing about having an ethnic meal is that you tend to use the same ingredients in the dishes which

you will note in the following menu.

FOr ThE mEaTballs:

1/2 cup panko breadcrumbs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbs finely chopped green onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbs sesame seeds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp hot chili sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp minced fresh ginger. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp minced garlic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 1/2 tsp fish sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 lb ground turkey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 egg whites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp oil, for brushing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrEParaTION:In a large bowl, combine all the ingredients except the oil. Form into 1” balls and place on parchment lined cookie sheet. Brush with oil. Bake in a preheated oven at 350 F for about 12 minutes, turning occasionally. Remove from oven and serve with the spicy garlic sauce; garnish with sesame seedsl and green onions.

FOr ThE sPICy garlIC sauCE:

1/4 cup soy sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp fish sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 gloves garlic, minced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbs grated fresh ginger. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbs finely chopped green onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp hot chili sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp cornstarch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Whisk all sauce ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for a few minutes until thickened slightly. Set aside.

Thai Basil Turkey meaTBalls

by Betty Dunbar

T 2 A 0 S 1 T 3 e 1 1 5

For the salad:

2 firm but ripe mangoes, peeled, pitted and sliced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 avocados, peeled, pitted and cut into sections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 cups arugula greens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup walnuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup thinly sliced green onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbs coarsely chopped fresh mint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

For the dressing:

1/4 cup saffron oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp grated lime zest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbs lime juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbs soy or tamarind sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp hot pepper sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Salt & pepper to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Thai Mango Salad

PreParation:In a large bowl, whisk together oil, zest, juice, fish sauce, sugar, hot pepper sauce, salt and pepper. Add mangoes, red pepper, carrots, green onions and mint. Toss to coat. Arrange mesculin greens on individual plates and top with the mango mixture. Garnish with toasted peanuts if desired.

Thai hoT & Sour Soup

3 cups chicken stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbs hot chili paste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 clove garlic, minced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 stalks lemon grass, chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 kaffir lime leaves. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 skinless, boneless chicken breasts, shredded. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup sliced mushrooms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbs fish sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbs lime juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp chopped green chili pepper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 bunch fresh cilantro, chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 sprig fresh basil, chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PreParation:In a large saucepan, bring the chicken stock to a boil. Stir in the paste and garlic; cook for 2-3 minutes. Stir in the lemon grass and lime leaves. Add shredded chicken and cook until no longer pink. Add the mushrooms, then the fish sauce, lime juice and green pepper. Continue cooking until well blended. Remove from heat and ladle into bowls. Garnish with cilantro and basil.

1 1 6 T 2 A 0 S 1 T 3 e

The addition of ground almonds adds an elegant twist to this salmon dish. Any leftover orzo salad (if there is any)

makes a prefect pack and go lunch.

Did you know?Orzo is Italian for “barley”. This barley shaped pasta is

perfect for salads, pilafs or stuffing.

INGREDEITNS: 4 boneless salmon filets, about 200g/6oz each . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup (75 mL) orange juice, divided . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp (10 mL) minced garlic, divided . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp (5 ml) minced fresh ginger, divided . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 tbsp (45 ml) finely chopped cilantro, divided . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

½ cup (125 ml) toasted ground almonds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tbsp plus 1 tsp (20 mL) mild curry paste, divided . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup (250 mL) dry orzo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tbsp (15 ml) each vegetable oil and liquid honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

½ tsp (2 ml) salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

½ cup (125 ml) each dried cranberries, grated carrot and frozen peas, thawed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup (75 ml) plain yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION: Preheat oven to 350. Place salmon in a shallow baking dish. Stir together ¼ cup orange juice, 1 tsp garlic and ½ tsp of ginger. Pour over salmon. Cover and refrigerate for 30 minutes or up to 4 hours. Stir 2 tbsp of cilantro with ground almonds and divide evenly between salmon, patting down with hand. Place baking dish in center of pre-heated oven and bake for 25 minutes. Cook orzo in a pot of boiling salted water for 5 minutes. Drain well in a fine mesh sieve. Whisk remaining orange juice with remaining garlic, ginger, 1 tbsp curry paste, oil, honey and salt. Combine dressing with cooked orzo, dried cranberries, grated carrot and peas. Stir yogurt with remaining cilantro and remaining curry paste. Divide orzo and salmon evenly between 4 plates. Garnish evenly with yogurt mixture. Makes 4 servings.

Almond Crusted sAlmon with Curried orzo sAlAd

by Charmaine Broughton

T 2 A 0 S 1 T 3 E 1 1 7

BAKERY/ DELI

“Cooking is like love. It should be entered into with abandon or not at all.”

•

HARRIET VAN HORNE

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BAKING OUR BEST SINCE 1978

MORE FRESH WAYS TO GO

The Fox family has been baking theirbest since 1978. Every day we bake a widevariety of breads, buns, pies, dessert,cakes, pizza shells, cookies, hot dog andhamburger buns, bagels and much more. Allbaking is done right on our premises freshfor you 7 days a week.Everyone is talking about Fox’s Freshlymade deli sandwiches, enjoy a delicioussandwich on your choice of our freshlymade buns or breads.Regular $3.09 (50g) of your choice of meat.Large $4.09 (100g) of your choice of meat.Also available soup and chili, sausage rollor a bagel dog, as well as our popular hotdogs.Catering: complete your next event withthe help from Fox’s Bakery!We have a greatvariety of catering possibilities and ideas toensure your guests are happy and well fed.Choose from our ready to serve party trays- meat, cheese, sandwich trays or do-it-yourself catering ideas. Our deli is burstingwith only the finest meats and cheeses youcan purchase as much as you need.Breakfast delights: assorted muffins,croissants, danish, tea biscuits withcondiments (2 pieces per person) $3.85/person bagel tray: assorted bagels withpackets of cream cheese, butter and jam$2.99/person.Party ideas: alligator and turtle breadsmake excellent center pieces for any table.Available any time with just 24 hours noticeonly $4.99 each. Hollow out the back andadd Fox’s dip and a radish in the mouth fora real conversation piece.Seasonal breads: Christmas tree, spider,braided egg and much more...Convenience items: Greaves Jam’s,WoodsHoney, gluten free rice products, KawarthaDairy ice cream and Shaw’s maple products.At Fox’s we strive to bring the best qualityproduct, great service and competitivepricing in a family friendly environment.Mom and dad don’t forget to bring the kidsin for a free cookie!

Fox’s Bakery96 Victoria St., Barrie

705-737-4646





705-737-4646

T 2 A 0 S 1 T 3 e 1 1 9





705-737-4646

1 2 0 T 2 A 0 S 1 T 3 e

VictoriaAuthentic7a George St., Barrie

[email protected]

IMPORTED SPECIALTY PRODUCTS AND INGREDIENTS TO TAKE

A BIT OF THE OLD COUNTRY HOME TO YOUR KITCHEN

If you are looking forpastries made fresh daily,visit Victoria Authentic EuropeanBakery & Deli, located on GeorgeStreet in Barrie.With desserts,cakes, pies all made in-house,this family owned and operatedestablishment brings the flavoursfrom across the globe to theirkitchen. In its first year in Barrie,Victoria Authentic European Bakery& Deli has served up lunch specialswith traditional European flairincluding cabbage rolls, perogies,hot and cold deli sandwichesand more. Steeped in tradition,everything you find will bepreservative-free, and all naturalincluding a two hundred year oldrye bread recipe. Beyond the freshdeli and bakery, you will discoveran abundance of imported specialtyproducts and ingredients to take abit of the old country hometo your kitchen.

EuropeanBakery &Deli

T 2 A 0 S 1 T 3 e 1 2 1

VictoriaAuthentic7a George St., Barrie

[email protected]

IMPORTED SPECIALTY PRODUCTS AND INGREDIENTS TO TAKE

A BIT OF THE OLD COUNTRY HOME TO YOUR KITCHEN

If you are looking forpastries made fresh daily,visit Victoria Authentic EuropeanBakery & Deli, located on GeorgeStreet in Barrie.With desserts,cakes, pies all made in-house,this family owned and operatedestablishment brings the flavoursfrom across the globe to theirkitchen. In its first year in Barrie,Victoria Authentic European Bakery& Deli has served up lunch specialswith traditional European flairincluding cabbage rolls, perogies,hot and cold deli sandwichesand more. Steeped in tradition,everything you find will bepreservative-free, and all naturalincluding a two hundred year oldrye bread recipe. Beyond the freshdeli and bakery, you will discoveran abundance of imported specialtyproducts and ingredients to take abit of the old country hometo your kitchen.

EuropeanBakery &Deli

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No holiday cookie platter is complete without shortbread,

but finding that perfect recipe can be tricky. With that in mind, I quizzed some local bakers to reveal their secrets to perfect shortbread. Here are three mouthwatering shortbread recipes

perfect for priming the holiday cookie platter.

“Even though I make great shortbread, my mother’s shortbread puts mine to shame,” laughs Laurie Warwick of Warwick Hughes Food Market (formally Laurie’s Sweet Treats and Cafe). “Here’s our family recipe that my mom comes to the shop to make every Christmas for us. I am so lucky to have grown up eating these ‘heirloom’ cookies. As a kid, I received many a thank you note from Santa.”Dress up these cookies with decorating sugar, glacé cherries or top with a dragée (sugar coated candy).

IngredIents:

2 cups butter (salted) at room temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-1/2 cups brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5 cups all purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtIOn: I use a shortcut to save time and my arms, but my mother made this with only a bowl and a wooden spoon. Using a mixer, cream butter and sugar until light and fluffy (about three minutes).Add flour in three increments. When it is completely mixed, take dough out of the bowl and start kneading on a lightly floured surface. You want to knead the dough until it starts to shine, approximately 5 minutes.Form into three logs (about 12 inches and 1-1/2 inches wide) wrap in parchment paper and refrigerate for at least 1 hour.Remove from refrigerator. Slice into 1/4-inch coins. My mom would be displeased if I did not tell you to top them with a piece of glacé cherry (she claims this tradition is over 100-years-old).Bake at 325F until lightly golden around edges, about 10 to 12 minutes. Makes about 90 cookies.

WARWICK HUGHES FOOD MARKET SHORTBREAD COOKIES

by Katherine Elphick • Photos by Ellie KistemakerRecipe courtesy Laurie Warwick

T 2 A 0 S 1 T 3 e 1 2 3

ingredients:

1 cup unsalted butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup icing sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp pure vanilla extract. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 3/4 cups all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtiOn: Preheat oven to 325F. In a large bowl, beat butter and sugar until pale in colour (about 3 minutes). Add in vanilla, then remaining dry ingredients. Using a wooden spoon, mix until just incorporated. Cover with plastic wrap and chill for one hour. Scoop (about a one-inch ball) onto parchment paper-lined baking trays. Flatten into discs and bake until barely golden around the edges (about 12 to 15 minutes). Cool on racks. Makes about 36 cookies.

SUBERB SHORTBREAD COOKIES

ingredients:

2/3 cup semolina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup, plus 2 tbsps unsalted butter (room temperature) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup brown sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tbsps icing sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtiOn: Preheat oven to 325F. In a medium bowl, sift together semolina, flour and salt. Using an electric mixer beat the butter until fluffy about 4 minutes. Gradually add the sugars, beat for another 2 minutes (don’t forget to scrape down sides of the bowl while mixing). Using a wooden spoon, add the flour mixture and stir until just combined. Shape dough in two balls, then flatten into disks. Wrap in plastic wrap and place in the refrigerator for at least an hour. Roll out cold dough onto a very lightly floured surface to about 1/4-inch in thickness. Cut with holiday shaped cutters (I used 2-inch stars). Place cookies onto a parchment paper-lined baking sheet and bake until lightly golden around the edges, about 12 to 15 minutes (reduce baking time to 10 to 12 minutes if dough is thinner, but be careful to not underbake). Cool on racks. Makes about 60 cookies.

HOLLY’S SWEETS & EATS SHORTBREAD COOKIES

Recipe courtesy Katherine Elphick

Recipe courtesy Lori McClelland

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All fats are not created equal. The fats from nuts and seeds such as hazelnuts, walnuts and grapeseeds

are rich in heart friendly antioxidants and Omega fatty acids. Good quality nut oils are made from nuts that are roasted and expeller-pressed. Expeller pressing is a chemical-free mechanical process that extracts oil from seeds and nuts. The oil is then lightly filtered and bottled. Roasted nut oils are not cheap but they are so high in flavour, a little goes a long way, which is also good for our waistlines. Be sure to store them in the

fridge as they can go rancid quite quickly at room temperature.

A lovely salad sure to brighten taste buds in the dead of winter. Mache is a delicate green with a mild peppery taste; substitute mesclun greens if mache is unavailable.

salad:

2 large beets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 navel oranges. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

250 g mache. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup hazelnuts, toasted and chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

VinaiGRETTE:

1 Tbsp. sherry vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp. dijon mustard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbsp. minced shallots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup walnut oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

salt and pepper to taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPaRaTiOn: Heat oven to 400°F. Wrap beets individually in a piece of aluminum foil. Bake for 40 minutes. Remove from oven and set aside in foil for 10 minutes. Remove foil and let beets cool. When cool, remove skin and cut into wedges. With a sharp knife remove peel from oranges and section. Whisk together vinegar, mustard and shallots in a small bowl. Slowly whisk in the walnut oil and season with salt and pepper. In a small bowl toss beets with 1 Tbsp. of the vinaigrette. In another bowl toss mache and oranges with remaining vinaigrette. Transfer greens and oranges to plates, top with beets and sprinkle with toasted hazelnuts. Serves 4.

Beet, Orange & Hazelnut salad

by Jane giffen

T 2 A 0 S 1 T 3 E 1 2 5

VEGAN

1 2 6 T 2 A 0 S 1 T 3 e

Why are these veggies so popular? “In the vegetable world, carrots are like apples and bananas because they are such an easy snack,” says John Williams, owner of Pine House Farms in Wyebridge. “You can just pop it in your mouth, chew and away you go.

When they are in season you don’t even need to peel them.” Culinary versatility also gives carrots a highly sought-after status.

“Carrots lend themselves well to both sweet and savory dishes.” This scrumptious recipe is courtesy of Josie Dorio of Dorio’s Kettleby

Italian Bakery. The Aurora-area shop regularly bakes up this versatile cake for weddings, birthdays and anniversaries.

IngreDIenTs:


2 tsps baking powder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-1/2 tsp baking soda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


1 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


3 large eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup vegetable oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 cups shredded carrots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ICIng:250 g package cream cheese, softened. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup unsalted butter, softened . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp pure vanilla extract. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup icing sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION:

For CAKe: Line a 9-by13-inch cake pan with parchment paper, or spray with non-stick cooking spray. Preheat oven to 350F.In large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. In separate bowl, beat together sugar, eggs, oil and milk until smooth; pour over flour mixture. Using a wooden spoon, stir until well combined (don’t over mix). Stir in carrots, spread in prepared pan.Bake 35 to 40 minutes, or until cake tester inserted in centre comes out clean. Cool completely in pan on racks before removing.

CARROT CAKE WITH CREAM CHEESE ICING

by Katherine Elphick • Recipes courtesy Josie Dorio

T 2 A 0 S 1 T 3 E 1 2 7

ROASTED CARROT SOUP

INGREDIENTS:


3 cups carrots, peeled and coarsely chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 leeks, white parts only, coarsely chopped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 potato, peeled and coarsely chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 apple, peeled, seeded and coarsely chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cloves garlic, peeled. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Tbsps ginger, peeled and chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp pepper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 cups chicken stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Tbsp brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup coconut milkFresh thyme, croutons and sour cream (for garnish). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION: Preheat oven to 450F. In a large bowl, combine vegetable oil, carrots, leeks, potato, apple, garlic, ginger, salt and pepper; stir together until well covered. Place mixture on a parchment paper lined baking tray. Roast for 25 to 30 minutes or until carrots are tender, stirring occasionally. Transfer vegetable mixture to large heavy sauce pan. Add the chicken stock and the brown sugar. Bring to a boil and then simmer, partially covered for about 30 minutes. Stir in coconut milk. Season to taste with salt and pepper. Garnish with fresh thyme, croutons and a dollop of sour cream. Serves 4 to 6.

CARROT FACTS:• Low in calories, carrots are an excellent source of beta- carotene, converted in the body to Vitamin A and a source of folacin and fi bre.

• One raw 7 1/2 in. (19 cm) carrot contains 31 calories, 7 g carbohydrates, 2025 RE Vitamin A and 2.2 g fi bre.

FOR ICING: In medium bowl, beat cream cheese, butter and vanilla until smooth. Beat in sugar, until smooth. Spread over top of cooled cake. Cake can be frozen (without icing) for 2 weeks. Serves 12.Spread half of batter in greased 9-inch (23 cm) springform pan, Bundt pan or square baking pan. Spoon half of apples over batter. Repeat with remaining batter and apples. Sprinkle topping over apples. Bake in a 350°F (180°C) oven for 60 to 70 minutes or until tester inserted in centre comes out clean. Makes 12 servings.

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This type of loaf is available at various farmers’ markets around the province.

It tastes fabulous and makes great use of local zucchinis. As a substitute for buttermilk, combine 1/2 cup milk and 1 tbsp of

white vinegar (let sit for 10 minutes before using).

IngredIents:


1/2 cup salted butter, softened. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


1/2 cup packed brown sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 large eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-1/2 tsp pure vanilla extract. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup buttermilk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2-1/2 cups all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 tbsps cocoa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp baking powder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp baking soda


2 cups grated zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup semisweet chocolate chips

PrePArAtIOn:

In large bowl, cream together oil, butter and sugars. Stir in eggs, vanilla and buttermilk.In medium bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add dry ingredients to wet mixture and stir until just combined. Using a wooden spoon, stir in zucchini and chocolate chips.Pour mixture into two greased 9x5x3-inch loaf pans.Bake in preheated 350F oven for 55 to 60 minutes or until a wooden pick inserted in centre comes out clean. Makes 2 loaves.

CHOCOLATE ZUCCHINI LOAF

by Katherine Elphick

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WINE

“I cook with wine, sometimes I even add it to the food.”

•

W.C. FIELDS

1 3 0 T 2 A 0 S 1 T 3 e

DISCOVER A WINE REGION IN THE MAKING AND EXPLORE YOUR SENSES

WITH LOCAL WINE AND LOCAL FOODS.

GeorgianHillsVineyards496350 Grey Road 2 The Blue Mountains

519-599-2255www.georgianhillsvineyards.ca

Located inThe Blue Mountains,Georgian BayOur grapes come from vines growing

on the hills overlooking Georgian Bay.

The unique terroir of soils and climateinfluences our wine styles and flavours.With each vintage we aspire to createenjoyable wines that express “where wecome from.”

Take in the beauty of the vineyards andjoin us in the tasting room or on ourpatio for a taste of our award winningwines.

Linger a while longer and indulge ina Country Platter or a Cheese Trayof artisan cheeses paired with ourdelicious local wines.

We welcome small groups of 8-12people for a Perfect Pairing tasting inour Barrel Room or we can customize awine and food tasting for larger groupsafter 5pm. Reservations required.

Tasting is believing!

Tasting Room/Retail Hours

Wednesday to Sunday 12-5pm

T 2 A 0 S 1 T 3 e 1 3 1

WE MAKE WINE MAKING FUN -

AND WE SAVE YOU MONEY

OrilliaWine Experience117 Norweld Drive, Orillia

705-325-5340www.wine-experience.ca

Orillia’sWine Experience is a placefor wine lovers to come and experiencethe joy of making their own wine.Purchasing your wine in bulk offerssignificant savings per bottle with ayield of approximately thirty 750mlbottles per batch.It’s this easy: Come in and consultwith our experienced staff to choosethe wine that best suits you, makeyour purchase, sprinkle the yeastand in 4-6 weeks return to bottle thefinished product.All new customers receive 30 bottles(wine not included) with their firstbatch. Basic kits start at the low priceof $109 and range on a scale up to$209 for Premium, Limited Editionand wine kits with grape skins to beadded at fermentation.We also offerthe opportunity of a barrel agingprogram.These unique wine blendsconceived by Don Corrick, award-winning owner/operator, are agedto perfection for four months in ourEuropean oak barrels.Once home, our wines are to be agedas you would age any other bottle ofwine, making a purchase at Orillia’sWine Experience an investment foryour wine cellar.This fall we will be offering FreshJuice wines! Contact us for moreinformation and pricing.

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Inspired by the tastes of Simcoe County farmers’ markets, the following recipes are sure to delight. Every recipe contains at least

one locally grown or produced ingredient.

This tempting recipe makes perfect use of the local apple harvest. Enjoy!

IngrEdIEntS:

1/2 cup salted butter, softened. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


2 large eggs, slightly beaten. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tbsp milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp vanilla. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-3/4 cups all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp baking soda. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-1/2 tsps ground cinnamon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-3/4 cups peeled, cored and finely chopped apple. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

toppIng:

4 tbsps all-purpose flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 tbsps packed brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tbsp quick-cooking oats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tbsps salted butter, melted. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

prEpArAtIon: In large bowl, cream together butter and sugar. Stir in eggs, milk and vanilla.In medium bowl, sift together flour, baking soda and cinnamon. Add dry ingredients to wet mixture and stir until just combined. (Note: if mixture seems too dry, stir in a few drops of milk). Using a wooden spoon, stir in apples. Spoon mixture into lined muffins tins.Combine topping ingredients and sprinkle onto muffin tops. Bake in preheated 350F oven for 20 to 22 minutes or until a wooden pick inserted in centre comes out clean. Makes about 12.

APPLE CINNAMON MUFFINS


T 2 A 0 S 1 T 3 e 1 3 3

Cookies are always a great seller at any farmers’ market, and this recipe is a crowd pleaser.

ingredients:

1 cup (2 sticks) salted butter, softened. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1-1/4 cups packed brown sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


2 large eggs, lightly beaten. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tbsps milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tbsp pure vanilla extract. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .



1 tsp baking soda. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups quick-cooking oats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups semisweet chocolate chips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtiOn: Using a mixer, cream the butter and sugars in a large bowl until light and fluffy. Add eggs, milk, and vanilla; mix until well combined.In a separate bowl, combine the flour, baking powder, baking soda, and salt; stir into the butter mixture. Using a wooden spoon, stir in oats and chocolate chips.Using a rounded teaspoon, shape the dough into flatten disks and place onto parchment paper-lined cookie sheets. Bake in a preheated 350F oven for about 8 to 10 minutes or until edges turn a light golden brown. Cool slightly on sheets, then remove to wire racks to cool completely. Makes about 70 cookies.

Two fall favourites, apples and squash, team up in this creamy

textured but light tasting soup.

CHOCOLATE CHIP OATMEAL COOKIES

1 3 4 T 2 A 0 S 1 T 3 e

Canned chicken is a pantry “must have”. It is a great source of protein and makes for quick and easy

dishes such as this tasty casserole. Serve with a side of mixed salad greens for a simple weeknight supper.

Substitute chicken for canned turkey, shrimp, tuna or even diced tofu for a vegetarian option.

IngredIentS:

1 tbsp (15 mL) vegetable oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 white cooking onion, thinly sliced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp (10 mL) each grated lemon zest, lemon juice, minced garlic and dried basil leaves. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

½ tsp (2 mL) each salt and pepper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5 cups (1.25 L) cooked whole wheat penne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 cups (1 L) packed baby spinach leaves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup (125 mL) each light mayonnaise and milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tbsp (15 mL) Dijon mustard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/3 cup (75 mL) each prepared basil pesto and chopped roasted red peppers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 (156 g) cans cooked chicken, drained and flaked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

½ cup (125 mL) each chopped toasted walnuts and breadcrumbs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrePArAtIOn: Pre-heat oven to 350 F (180 C).Heat oil in a large pan over medium heat. Add onions and cook, stirring for about 5 to 7 minutes or until lightly browned. Stir in lemon zest, lemon juice, garlic, dried basil leaves, salt and pepper. Cook, stirring for 30 seconds. Toss onion mixture with cooked pasta, spinach, mayonnaise, milk, mustard, pesto, roasted red peppers and chicken until very well combined. Place mixture in a well greased 8 cup (2 L) casserole dish. Toss together walnuts and breadcrumbs and sprinkle evenly over pasta. Bake for 25 minutes or until pasta is hot. Makes 6 servings.

ChiCken Casserole with walnut CrunCh topping

Recipe and photos courtesy Charmaine Broughton

T 2 A 0 S 1 T 3 E 1 3 5

CATERING

“The only time to eat diet foodis while you’re waiting for the steak to cook.”

•JULIA CHILD

1 3 6 T 2 A 0 S 1 T 3 e

BARRIE’S NEWEST AND MOST DISTINCT EVENT FACILITY. SIMPLY THE

PERFECT VENUE FOR YOUR ONCE IN A LIFETIME EVENT

Liberty North100 Caplan Ave., Barrie


Liberty North is Barrie’sNewest Event FacilityWe offer 6000 sq.ft. of event andmeeting space. Full service catering isexclusively provided on site.The venuecan be divided into seven separaterooms to suit your meeting, exhibition,product launch, cocktail, corporategala and banquet. It is convenientlylocated in Barrie off Mapleview andHwy 400.We are not just a banquet facility.Send us your entertaining challenges.We love to create somethingextraordinary for you, says ownerStella Gan.Liberty North offers a team ofprofessionally trained catering expertsto assist in planning each detail ofyour events.We work closely with youto plan a menu that suits your tasteand budget, to design appropriateroom arrangements, to supervise finalpreparations, and to meet any otherneeds your event requires.Call Liberty North for your nextspecial occasion or event.

T 2 A 0 S 1 T 3 E 1 3 7

TEA ROOM

“Humor keeps us alive. Humor and food. Don’t forget food. You can go a week without laughing.”

•

JOSS WHEDON

1 3 8 T 2 A 0 S 1 T 3 e

A MODERN BRITISH TEAROOM OFFERING FRESHLY MADE FOOD AND

GORGEOUS VIEWS OVER KEMPENFELT BAY

english&miller89 Dunlop Street East, Barrie

705-503-4030www.englishandmiller.com

Located on Memorial Squareenglish&miller offers a modernBritish tearoom experience and isfast becoming known as THE placeto be for a light lunch, a Devon creamtea or just a cuppa.The food is simpleBritish fayre, freshly made to order.Light lunches include sandwiches,homemade soup of the day, bakedpotatoes, salads and a fabulousploughmans lunch.Cream teas with homemade sconesand real devon cream, various cakesand teatime treats are served withvintage china. A traditional HighTea can be ordered for any time ofday, a fabulous way to celebrate anoccasion or just to indulge yourself!A browse in the unique giftstore after tea is a must.english&miller has one of the bestviews in Barrie overlooking the lake.A private room is availablefor parties, lunches or meetings ofup to 16, complete with a Union Jackbarn-board wall!

T 2 A 0 S 1 T 3 E 1 3 9

FARM FRESH

“You don’t have to cook fancy or complicated masterpieces -

just good food from fresh ingredients.” •

JULIA CHILD

1 4 0 T 2 A 0 S 1 T 3 e

FRESH local PRODUCE

Heading out to thestrawberry fields

Farm fresh goodness is on offer atBarrie Hill Farms. “We are southernOntario’s leading farm destinationfor excellent berry picking, farmfresh food, and fun family outings,”says Morris Gervais of BarrieHill Farms. Along with pickingfields loaded with strawberries,raspberries, blueberries, pumpkinsand more -- Barrie Hill Farmsshowcases a 3600 square foot farmmarket.Visitors can enjoy fresh countryair and peaceful scenery whileshopping for seasonal berries,fresh local produce, homemade pies

(fresh or frozen), frozen berries,maple syrup and various field crops.“We also grow our own sweet corn,tomatoes, cantaloupes, melons,peppers, flowers, squash andpumpkins -- to name a few,” saysthe local farmer whose family hasbeen operating the farm for the past45 yearsCheck our website for seasonalhours of operation.

CHECK OUT BARRIE HILL FARMS FOR

LOCALLY GROWN FRUITS AND VEGETABLES

SEASONAL AVAILABILITY

MAY-JUNE• Strawberries• Asparagus• Rhubarb• Spinach• New Potatoes

JULY• New Potatoes• Blueberries• Raspberries• Beans• Fresh Cut Flowers• Lettuce• Peas• Broccoli• Peppers

AUGUST• Tomatoes• Beans• Onions• Corn• Melons• Blueberries• Fresh Cut Flowers

SEPTEMBER & OCTOBER• Raspberries• Squash• Pumpkin• Fresh Cut Flowers• Hardy Kiwi

Barrie Hill Farms2935 Barrie Hill Rd., RR#2 Barrie

CROP REPORT LINE 705-728-0571www.barriehillfarms.com

T 2 A 0 S 1 T 3 e 1 4 1

FRESH local PRODUCE

Heading out to thestrawberry fields

Farm fresh goodness is on offer atBarrie Hill Farms. “We are southernOntario’s leading farm destinationfor excellent berry picking, farmfresh food, and fun family outings,”says Morris Gervais of BarrieHill Farms. Along with pickingfields loaded with strawberries,raspberries, blueberries, pumpkinsand more -- Barrie Hill Farmsshowcases a 3600 square foot farmmarket.Visitors can enjoy fresh countryair and peaceful scenery whileshopping for seasonal berries,fresh local produce, homemade pies

(fresh or frozen), frozen berries,maple syrup and various field crops.“We also grow our own sweet corn,tomatoes, cantaloupes, melons,peppers, flowers, squash andpumpkins -- to name a few,” saysthe local farmer whose family hasbeen operating the farm for the past45 yearsCheck our website for seasonalhours of operation.

CHECK OUT BARRIE HILL FARMS FOR

LOCALLY GROWN FRUITS AND VEGETABLES


MAY-JUNE• Strawberries• Asparagus• Rhubarb• Spinach• New Potatoes

JULY• New Potatoes• Blueberries• Raspberries• Beans• Fresh Cut Flowers• Lettuce• Peas• Broccoli• Peppers

AUGUST• Tomatoes• Beans• Onions• Corn• Melons• Blueberries• Fresh Cut Flowers

SEPTEMBER & OCTOBER• Raspberries• Squash• Pumpkin• Fresh Cut Flowers• Hardy Kiwi

Barrie Hill Farms2935 Barrie Hill Rd., RR#2 Barrie

CROP REPORT LINE 705-728-0571www.barriehillfarms.com

1 4 2 T 2 A 0 S 1 T 3 e

COME ENJOY OUR RETAIL MARKET, CELEBRATING

100 YEARS ON OUR FARM. HOME GROWN GOODNESS

Murphy’s Farm5141 Simcoe Rd 10, Alliston

705-435-2141www.MurphysFarmMarket.com

From the moment you walk intoMurphy’s Farm Market & Bakery youfeel like you have gone back in time.The warm feel, with chandeliers,andpine wood antiques is just likeyour grandmother’s house but with anew twist.They use the best vanilla extract,unbleached flour, fresh eggs, unsaltedbutter, nutritious whole grains, richchocolate, pure salt, and their ownfreshly grown herbs. By beginningwith the freshest ingredients, theyensure their bakery produces the bestquality baked goods.Their selection ofdelicious hand-crafted baking includesfresh pies, breads, tarts, cookies, cakesand lots more.In addition to their fresh produceand baking, they have a selection oflocally produced goods includingjams, dressings, honey, maple syrupand locally roasted coffee.They havegreat relationships with their localproducers and are proud to bring toyou some of Ontario’s finest hand-crafted products!Their approach is both comfortingand nostalgic.They feel that someof the best moments are created inthe kitchen and around the tablesurrounded by family, friends andgood food.The journey to great foodbegins here.

Market &Bakery

Celebrating 100 years on our farmin 2013, Murphy’s Farm Marketand Bakery is proud to continuethe agricultural traditions thatbegan 5 generations ago. Our retailmarket is located right on our farmand celebrates our family historyas farmers and home bakers withvintage family photos lining thewalls and gracing the bakery boxes.We grow a wide variety of marketfresh fruits and vegetables on ourfarm from asparagus in the springright up to pumpkins in the fall.We

take pride in providing your familywith the freshest, healthiest, andmost delicious produce that we cangrow.In addition to our passion forfarming lies an incredible passionfor baking.We believe thatour attention to detail and ourthoughtful, caring approach isessential in creating successful,inspired baking. It is all about thecraftsmanship that goes into eachand every recipe we make.

CHECK OUT MURPHY’S FARM MARKET & BAKERY

FOR LOCALLY GROWN FRUITS, VEGETABLES AND

BAKED GOODS


MAY-JUNE• Asparagus• Lettuce• Spinach• Beets• Peas

JULY• Raspberries• Blueberries• Beans• Garlic• Carrots

AUGUST• Tomatoes• Cucumbers• Sweet Corn

SEPTEMBER & OCTOBER• Potatoes• Squash• Pumpkins

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COME ENJOY OUR RETAIL MARKET, CELEBRATING

100 YEARS ON OUR FARM. HOME GROWN GOODNESS

Murphy’s Farm5141 Simcoe Rd 10, Alliston

705-435-2141www.MurphysFarmMarket.com

From the moment you walk intoMurphy’s Farm Market & Bakery youfeel like you have gone back in time.The warm feel, with chandeliers,andpine wood antiques is just likeyour grandmother’s house but with anew twist.They use the best vanilla extract,unbleached flour, fresh eggs, unsaltedbutter, nutritious whole grains, richchocolate, pure salt, and their ownfreshly grown herbs. By beginningwith the freshest ingredients, theyensure their bakery produces the bestquality baked goods.Their selection ofdelicious hand-crafted baking includesfresh pies, breads, tarts, cookies, cakesand lots more.In addition to their fresh produceand baking, they have a selection oflocally produced goods includingjams, dressings, honey, maple syrupand locally roasted coffee.They havegreat relationships with their localproducers and are proud to bring toyou some of Ontario’s finest hand-crafted products!Their approach is both comfortingand nostalgic.They feel that someof the best moments are created inthe kitchen and around the tablesurrounded by family, friends andgood food.The journey to great foodbegins here.

Market &Bakery

Celebrating 100 years on our farmin 2013, Murphy’s Farm Marketand Bakery is proud to continuethe agricultural traditions thatbegan 5 generations ago. Our retailmarket is located right on our farmand celebrates our family historyas farmers and home bakers withvintage family photos lining thewalls and gracing the bakery boxes.We grow a wide variety of marketfresh fruits and vegetables on ourfarm from asparagus in the springright up to pumpkins in the fall.We

take pride in providing your familywith the freshest, healthiest, andmost delicious produce that we cangrow.In addition to our passion forfarming lies an incredible passionfor baking.We believe thatour attention to detail and ourthoughtful, caring approach isessential in creating successful,inspired baking. It is all about thecraftsmanship that goes into eachand every recipe we make.

CHECK OUT MURPHY’S FARM MARKET & BAKERY

FOR LOCALLY GROWN FRUITS, VEGETABLES AND

BAKED GOODS


MAY-JUNE• Asparagus• Lettuce• Spinach• Beets• Peas

JULY• Raspberries• Blueberries• Beans• Garlic• Carrots

AUGUST• Tomatoes• Cucumbers• Sweet Corn

SEPTEMBER & OCTOBER• Potatoes• Squash• Pumpkins

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In February 2003, we hosted our first “Brunch Bunch”.

The group consists of four couples, all of whom are more or less retired. We meet once a season and enjoy a delightful meal. The following menu is a sample of a

typical brunch...

ingredienTs:3 baguettes (Ace). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4 pkg of Stouffer’s frozen spinach soufflé, thawed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 tsp freshly chopped dill. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12 oz crabmeat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 lbs shrimp, shelled and deveined (reserve a few for garnish). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 pkg of Hollandaise sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

preparaTion:Slice the French bread horizontally and scoop out a small amount from each half, leaving a thick shell. In a large bowl, combine spinach soufflé, dill, crabmeat and shrimp until just blended. Spoon equal amount on each bread half. Arrange “rafts” on a baking sheet lined with parchment paper. Bake in a preheated oven at 375 for 10 to 15 minutes. Remove from oven and transfer to a cutting board. Cut each raft into thirds. You should have two servings for the men and one for the ladies with a few extra to spare. Prepare Hollandaise sauce according to package directions and pour a little over each serving.

For The salad:Arrange some mixed salad greens on each plate. Arrange slices of fresh mango, pineapple, avocado and red onion over top. Drizzle a light sweet & sour dressing over the salad, add a few pea shoots and a sprinkle of black sesame seeds.

Seafood Benedict on french raftS

by Betty dunbar

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Peach & BlueBerry

coBBler

ingredienTS:3 Tbs butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 Tbs oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Combine and melt in a cast iron pan in a 350 oven.

1 cup flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 1/2 tsp baking powder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 cup skim milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 tsp vanilla. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 peaches, peeled, pitted and sliced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups fresh blueberries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

prepArATion:Combine the dry ingredients in a medium sized mixing bowl. (you could do this the night before). Stir in the milk, vanilla and melted shortening. Pour the batter back into the skillet and arrange the peaches and blueberries on top. Bake in a preheated oven at 350 for approximately 50 minutes. Remove from oven; cool slightly, cut into wedges and serve with whipped cream.

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Craving a mouthwatering butter tart?Butter tarts are a perennial favourite at any

farmers’ market. The addition of maple syrup makes use of a delicious local product.

FILLING:

1/2 cup (seedless) raisins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 cups boiling water1/4 cup butter, softened . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 cup packed brown sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 tsp salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup golden corn syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/4 cup maple syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 large eggs, slightly beaten. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1/2 tsp pure vanilla extract. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PASTRY:

12 tart-sized pastry shells. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PREPARATION: Place pastry shells on cookie sheet, or line 12 muffins cups with prepared pastry. Place raisins in medium-sized bowl and cover with boiling water. Allow to stand for five to 10 minutes. Drain raisins, discard water, and place raisins back in the same bowl. Whisk in butter, brown sugar, salt, corn syrup, maple syrup, and combine well. Blend in eggs and vanilla. Spoon filling into tart shells until three-quarters full (make sure raisins in the liquidity mixture are evenly distributed in each shell).Bake in bottom third of 400F oven for about 15 to 20 minutes, or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 1 minute. Immediately run flat metal spatula around tarts to loosen (this will help prevent sticking). After 5 minutes, carefully slide spatula under tarts and transfer to rack to cool. Makes 12.

maple butter tarts

by Katherine elphick

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LIQUID & CREAMED HONEY • BUCKWHEAT • COMB • BEE POLLEN HONEY

BUTTER • HONEY BBQ • HEALTH & BEAUTY CARE LINE

Dickey Bee Honey Inc.4031 3rd Line, Cookstown

705-458-1258www.dickeybeehoney.com

The love of bees is deeply rooted in theDickey family after four generations ofbee keeping! Peter and Sandi Dickeyare “busy as bees” in their new honeyhouse and teaching facility where youcan come for tours, beekeeping coursesand workshops.Dickey Bee HoneyInc. recently received both the 2013Agricultural Award as well as the 2013Quality Award – these awards werepresented for their outstanding work intheir business operation presented tothem from the South Simcoe BusinessAwards and Nottawasaga Futures.Honey bees play an indispensable rolein the pollination of our essential crops– they are responsible for the health of$170 million worth of crops in Ontarioeach year.The honey bees and beekeepingindustry are of the upmost importanceto the health and vitality of Canada’sagricultural industry and the country’seconomy.We need to work very diligently toprotect our bee’s existence, our cropsand the environment. Canadian honey isthe most delicious in the world!Visit our website for the vast lineof local grocers, health food stores,farmers markets, spas and restaurantswhere our products are available.

~ Peter and Sandi

COBBLE BEACH221 McLeese Drive, S.S.#3 Kemble, Ontario N0H 1S0Sweetwater Restaurant: 1.888.278.8112Residential: 1.877.781.0149Visit cobblebeach.comFollow us on Facebook & Twitter

THE SWEETWATER RESTAURANTAT COBBLE BEACH

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Taste Simcoe County-Grey Bruce Edition