RECIPES

from What’s for Supper? With the leftovers from Thanksgiving, this recipe puts a new twist on continuing the comforting taste of the festive meal. Ingredients 2 cups chopped, cooked turkey or chicken 1 cup shredded cheese of choice 2 Tbsp all purpose flour or cornstarch, plus more for sprinkling 2 Tbsp butter ½ tsp black […]

from Yellow Deer Mustard The perfect fall and winter salad…great addition to your next festive dinner! Ingredients 1 lb bag spinach, cleaned and washed 6 strips bacon, cut into ½ inch strips 7 or 8 button mushrooms sliced 1/4″ thick olive oil 2 Tbsp sherry vinegar 1 ½ Tbsp Yellow Deer Whisky Maple Mustard Croutons

from Soups & Stews Just Like Oma Kurbissuppe comes from southwestern Germany, especially Swabia. This creamy soup mixes pumpkin, onions and potatoes with a hint of nutmeg. Topped with a dollop of sour cream and sprinkled with roasted pumpkin seeds, it’s mildly sweet and savory – perfect for a comforting meal on a chilly day.

from Freda the Fry Want to perfect the crunchy and tasty side dish from your favourite take-out? Try this recipe and play with the type of potato and seasoning for different flavours. Ingredients 1-2 potatoes per person Olive oil Salt and pepper Directions Slice the potatoes lengthwise and again into strips. Immerse in cold water.

from Wild Rice Guys The wild rice gives this stuffing a nuttiness flavour. If you want to add chopped pecans or walnuts, this would enhance that taste. Ingredients 1 cup dry Rusty’s Wild Rice 2 tbsp butter 2 cloves garlic, minced 2 stalks celery, chopped 1 onion, chopped 1 apple, cored and chopped 8-10 slices

from The Garlic Companion Butter boards are an exciting new take on a traditional bread-and-butter platter. They are easy to put together and are an affordable alternative to charcuterie spreads. The colorful display of butter is a real showstopper! Each boar is completely unique, with customizable ingredients. This recipe is a base structure to follow

from 250 Home Preserving Favorites The aroma while this chutney is cooking is amazing! I used chipotle peppers, which gives it an interesting smoked flavor. Ingredients 4 cups (1 L) chopped seeded peeled plum (Roma) tomatoes 4 cups (1 L) chopped peeled apples that soften 2 cups (500 mL) chopped onions 1 ½ cups (375

from Apples and Butterflies We’ve all had pork chops with apple sauce…now step it up a notch with a curry twist. Ingredients 6 boneless pork loin chops 1 cup apple butter 1 Tbsp curry powder 1 tsp Dijon mustard ¼ tsp each, salt and pepper 3 large apples, peeled and sliced ½ cup onions, sliced

from The Deerholme Mushroom Cookbook A great dish for late summer when the corn and porcini seasons overlap. You can add the corncobs to the stock, bring to a boil, and simmer to extract a fuller corn flavour. Remove the cobs before proceeding with the recipe. This recipe also works well with dried porcini (2

from Untamed Feast Lazy, gourmet paella style rice dish. Bold flavour… like really bold. Pairs well with sausage (spicy is ‘nicey’), chicken, tempeh, fish, or veggies. Gluten-Free… flavour-full! Ingredients 1 pkg. Untamed Feast Smoked Chanterelle Risotto with Sundried Tomato 2 TBSP butter or olive oil ½ C onion, diced (optional) ¼ C of red wine