Lemon-Poppy Seed Baby Bundt Cakes

(NC)—For many, the holidays are a time to overindulge—but maintaining a healthy lifestyle while enjoying flavourful fare and the sweet treats you crave doesn’t have to be difficult. At your next holiday party, end the night by serving these lemon-poppy seed baby Bundt cakes. By making simple substitutions, like using confectioners’ sugar in place of heavy frosting or whipped cream, and spraying Pam Bakinginstead of butter on the pans, you can cut the extra fat and calories without sacrificing on flavour.

Covered in a fresh, citrusy glaze, these cakes will satisfy just about any sweet tooth but are light enough for guests to squeeze in a slice or two.

Lemon-Poppy Seed Baby Bundt Cakes

Time:

Hands On: 30 minutes

Total Time: 2 hours 30 minutes

Servings:

Makes 12 servings (1 cake each)

Ingredients:

Cake

Pam Baking spray

2-1/2 cups unbleached flour

1-3/4 cups granulated sugar

2-1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup reduced fat (2%) milk

1 cup unsalted butter, melted

2 tablespoons freshly grated lemon peel

1/3 cup fresh lemon juice

4 large eggs

1-1/2 tablespoons poppy seeds

Glaze

2 cups confectioners’ sugar

1 tablespoon freshly grated lemon peel

3 tablespoons fresh lemon juice

1 teaspoon poppy seeds

Directions

1 Prepare Cake: Preheat oven to 325°F. Spray two 6-cake mini Bundt pans with baking spray.

2 Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 3 minutes. Pour batter evenly into prepared pans. Bake 45 minutes or until wooden pick inserted near centre comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.

3 Prepare Glaze: Whisk together confectioners’ sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes.

Cook’s Tips

If you have only one 6-cake mini Bundt pan, bake the first six mini cakes. After removing cakes from pan, make sure pan is cooled and washed before using again with remaining batter. To make one large cake, use a 12-cup Bundt pan. Bake in a preheated 350°F oven for 45 minutes or until a wooden pick inserted in centre comes out clean.

Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.

www.newscanada.com

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Pear Pie with Ginger Topping

Prep Time: 45 minutes Cook Time: 45 to 50 minutes Yield: 1 pie

TOPPING:

1 cup (250 mL) all-purpose flour

1/2 cup (125mL) firmly packed light brown sugar

1/2 cup (125mL) butter or margarine

1/2 cup (125mL) slivered almonds

1 tablespoon (15mL) coarsely chopped crystallized ginger

FILLING:

3 tablespoons (45mL) Fleischmann’s Canada corn starch

1/2 teaspoon (2mL) grated lemon peel

1/2 teaspoon (2mL) ground ginger

1/4 teaspoon (1mL) salt

1/2 cup (125mL) BeeHive golden corn syrup

2 tablespoons (30mL) butter or margarine, melted

1 teaspoon (5mL) lemon juice

4 medium-size fresh pears, cored, peeled, thinly sliced (about 4-1/2 cups (1.125 L)

1 (23cm/9-inch) unbaked pie crust

Vanilla or coffee flavored ice cream, optional

1. Preheat oven to 400°F/200°C.

2. For topping: Mix flour brown sugar and butter until coarse crumbs form. Stir in nuts and ginger; set aside.

3. For filling: Combine corn starch, lemon peel, ginger and salt in a large bowl. Stir in corn syrup, butter and lemon juice until smooth. Add pears, tossing until well coated with corn syrup mixture. Spoon into unbaked pie crust. Sprinkle topping over filling.

4. Bake for 15 minutes; reduce heat to 350°F/180°C and bake for 30 to 35 minutes longer or until topping and crust are browned. Cool. Serve with vanilla or coffee flavored ice cream, if desired.

www.newscanada.com

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Fun activities to enjoy in the cool fall months

(ARA) – The fall brings beautiful new scents and sounds with crisp air, vibrant colors of leaves gently falling to the ground, crackling wood popping on campfires and the sweet smell of apples hovering in the kitchen.

To get the most enjoyment out of the fall months this year, venture out with your family and friends to enjoy some of these scents and sounds:

* Apple and pumpkin picking. Apple trees are heavily laden with crisp and delicious apples this time of year. Head out to an orchard to pluck the perfectly grown fruits off trees bearing your favorite variety of apples. Or take your children on a ride to a pumpkin farm. Let them run through the patch, inspecting every pumpkin for the perfect carving medium. Tall and skinny for a witch’s face or round and plump for more of a clown face.

* Celebrate your favorite sport, family activity or just tailgate at any outdoor setting with finger foods that are quick cooking and easy-to-pack. Save on the utensils and use Old London Melba Snacks as the key ingredient to add any topper or perfect scoop for dip.

* Participate in a good cause. Fall is an excellent time to direct your energies and donations toward nonprofit organizations and charities. For example, October is Breast Cancer Awareness Month, and you can participate in a fundraiser for any breast cancer organization or donate funds during this special month. Old London is helping to find a cure by donating $0.75 to Breast Cancer research for each proof of purchase from any Old London product received through Feb. 6, 2012. Enter the UPC at oldlondonfoods.com.

* Get lost in a corn maze. Fall is the perfect time for long walks because temperatures aren’t overbearingly hot and the humidity levels are much more tolerable. Dress appropriately for the cooler weather and see what fun you can have getting lost in a corn maze, or while taking an autumn nature hike.

* Feed the autumnal appetite. All of fall’s exciting activities will leave members of your family feeling voracious. Satisfy their hunger – and create a delicious smell in your house – with a fall favorite of Apple Pan Strudel with Dried Cherry Puree, which brings together classic fall flavors and spices in one delicious dessert.

Apple Pan Strudel with Dried Cherry Puree

Ingredients:
For cherry puree
1 cup dried cherries
1 1/2 cups water
2 tablespoons kirsch (clear cherry brandy)

For pan strudel
3 cups 100 percent apple juice
1 box of Old London Melba Toast Salt Free Whole Grain
2 pounds various apple varieties (such as Braeburn, Granny Smith and Fuji), peeled, cored, sliced thin in a food processor
1/4 cup fresh lemon juice
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg

Directions:
For cherry puree
Combine cherries and water in a saucepan. Bring to a boil, and then simmer two minutes. Stir in kirsch (clear cherry brandy). Cool to lukewarm and puree in a blender.

For pan Strudel
In a small bowl, mix sugar and spices, set aside. Mix apple and lemon juice in medium bowl. Add sugar spice mixture and toss to coat. Lay the Melba Toast in a single layer on a cookie sheet, and pour two cups of apple juice over each toast, allowing toasts to soak up the juice. In a separate 8×8 pan, cover the pan with a thin layer of apples. Using a spatula, lift the toast from the cookie sheet and place a single layer over the apples in the 8×8 pan. Repeat until layering process until done. Finish by spreading cherry puree over apples. Cover with one cup of apple juice poured evenly over finished pan. Bake at 350 degrees for 45 minutes. Garnish with light whipped cream if desired.

The fall months are a perfect time to enjoy spending time with family and getting outside to enjoy the final warm days of the year. For additional recipes, visit Old London on Facebook at www.facebook.com/OldLondonFoods.

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Mushroom and Squash Bisque

(NC)—Easy to make with pre-cut vegetables and prepared in the microwave, this hearty fall bisque combines the rich mellow flavour of mushrooms with any of the varieties of squash, in season. Evaporated milk adds creaminess but keeps it low in fat.

Preparation Time: 15 minutes Cooking Time: 15 minutes

1 tbsp (15 mL) butter

1 cup (250 mL) each chopped onion and carrot

½ lb (250 g) sliced fresh white mushrooms (about 3 cups/750 mL)

2 cups (500 mL) peeled, cubed squash

3 cups (750 mL) chicken broth

1/2 cup (125 mL) evaporated milk (or light cream)

½ tsp (2 mL) salt

8 acorn squash bowls* (optional)

Garnish: Sour cream and basil leaves (optional)

In large (8 cup/2L) microwaveable bowl combine butter, onion, carrot, mushrooms and squash. Cover; microwave on high for 8-10 minutes or until vegetables are tender, stirring once. Transfer half the vegetables and half the broth to blender or food processor; purée until smooth. Repeat with remaining vegetables and broth. Return to bowl; stir in milk and microwave on high for 5-7 minutes or until heated through. Serve in squash bowls, if desired. Garnish with sour cream swirl and basil if desired.

Makes 8 servings

Variation: In large saucepan combine butter, vegetables and broth. Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender. Add milk and purée as directed.

Acorn Squash Bowls: Purchase 4 medium acorn squash. Cut a thin slice off the bottom and top to allow “squash bowls” to sit level. To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.

Nutritional Information:

Calories: 68, Protein: 2.8 g, Fat: 2.0 g, Carbohydrates: 9.9 g, Dietary Fibre: 1.6 g

For more recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

www.newscnada.com

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Roasted Ontario Pear, Shallot and Cumin Tartlets

(NC)—Take your appetizers from the usual to the unexpected with these individual tartlets that feature sweet Ontario pears as the star. With a few simple pantry items, frozen mini tartlet shells, cheese and fresh delicious pears, these elegant bite-sized morsels can be prepared in a flash.

18 prepared frozen mini-tartlet shells, par-baked as per package instructions 18

1/2 cup grated old Canadian cheddar 125 mL

2 tbsp butter, divided 30 mL

2 ripe Ontario pears, peeled, cored and thinly sliced 2

1 cup 1/2-inch (1 cm) diced shallots 250 mL

1 tsp sugar 5 mL

1 tbsp sherry vinegar 15 mL

1/2 tsp ground cumin 2 mL

salt and pepper to taste

Preheat the oven to 375°F (190°C).

Place baked tart shells on a baking sheet. Divide the cheddar evenly among the tart shells and set aside for later use.

In a skillet (with an oven-proof handle) over medium high heat, melt 1 tbsp (15 mL) of butter and gently sauté the pear slices until golden, about 3 to 5 minutes. Transfer the pears to a plate and set aside.

Heat same skillet over medium-high heat and add remaining butter, shallots and sugar. Sauté the shallots until golden, about 3 to 5 minutes, and add the vinegar, cumin and salt and pepper to taste. Add pears to the mixture and gently stir to combine all of the flavours. Remove from heat.

Divide the pear and shallot mixture evenly among the cheese-lined tart shells. Bake for approximately 7 to 10 minutes, until warm and cheese is melted. Serve warm.

Makes 18 tartlets.

Source: www.ontariotenderfruit.com

PER SERVING (1 tartlet): about 105 cal, 2 g pro, 6 g fat (3 g sat. fat), 11 g carb,

.79 g fibre, 7 mg chol, 110 mg sodium. % RDI: 3% calcium, 4% iron, 3% vit A,

2% vit C, 4% folate.

www.newscanada.com

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Ontario Pear Crisps with Goat Cheese and Pine Nuts

(NC)—In place of crostini or crackers on a cheese plate, bake pear slices. This truly beautiful summer starter showcases the shape of the sweetened pear and tops it with rich goat cheese. Choose Ontario Bartlett or Bosc pears for a crisp, sweet base that cuts the sharpness of the cheese.

1 firm Ontario Pear 1

1/2 cup each: water and granulated sugar 125 mL

6 oz herbed goat cheese 175 g

1/4 cup pine nuts, toasted 50 mL

Using a mandolin or vegetable peeler, thinly slice pear lengthwise.

In medium pot over medium-high heat, bring water and sugar to boil, stirring occasionally; continue boiling [do not stir] 5 minutes. One by one, place slices of pear in syrup; cook 1 minute. Remove pear slices with slotted spoon; arrange on parchment-lined baking sheet in single layer. Bake in 200°F (100°C) oven until crisp and dry, about 2 hours. Let cool completely on rack.

Place 1 tsp (5 mL) of goat cheese on each pear slice; sprinkle with a few pine nuts.

Makes approximately 20 pieces.

Variation:

Pear Crostini: Substitute pear crisps with toasted baguette pieces topped with thin slices of raw pear, goat cheese and pine nuts.

www.newscanada.com

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Sweet Potato and Ontario Apple Gratin

(NC)—Sweet potatoes, Ontario apples and the rich tang of Gruyère cheese are a divine combination of flavours and add a sweet touch to Sunday night’s roast pork dinner or your Thanksgiving dinner.

3 lbs sweet potatoes, peeled and sliced in 1/4-inch (5 mm) thick rounds 1.5 kg

1 onion, thinly sliced into rings 1

4 Ontario apples* peeled, cored and sliced in 1/4-inch (5 mm) thick rounds 4

1 cup milk 250 mL

1 tbsp all-purpose flour 15 mL

1/2 tsp dry mustard 2 mL

1/2 tsp each salt and pepper 2 mL

1 cup shredded Gruyère cheese 250 mL

Preheat oven to 400°F (200°C). Arrange half of the sliced sweet potatoes over the bottom of an 8-inch round (2 L) baking dish. Arrange half of the sliced onion rings over the sweet potatoes and half of the sliced apples over the onion. Repeat these layers with remaining ingredients.

In medium bowl, whisk together milk, flour, mustard, salt and pepper. Drizzle over apples. Sprinkle with cheese.

Cover with foil and bake in preheated oven for 45 minutes. Remove foil and bake until cheese is bubbly and golden and potatoes and apples are tender, approximately 15 minutes. Let stand 10 minutes before serving.

Makes 8 servings.

*Variety Tip: For best results, use Ontario Empire, Golden Delicious, Spartan, Cortland or Northern Spy apples.

www.newscanada.com

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Deep Fried Turkey

About five years ago I had Thanksgiving dinner my friend’s house.  This Thanksgiving was so memorable because it was the first time I had ever had a deep fried turkey.  That turkey had to be the most delicious and moistest turkey I have ever had!  I also remember this Thanksgiving because the host said a fire almost started.  Apparently many people have had horrible accidents when deep-frying their turkeys.  I believe the key is to make sure the turkey is completely thawed!  I found this very informative video below on youtube about how to properly fry a turkey.  Enjoy and gobble, gobble!

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Tips for easy, fun holiday entertaining

(ARA) – Entertaining friends and family during the holiday season is as customary as drinking eggnog and opening presents. These gatherings usually involve investigating new – and delicious – recipes, decorating the house to the hilt, building the perfect collection of holiday tunes to play and finding fun activities to keep everyone engaged throughout.

The key to successful entertaining over the holidays is preparation. Here are some tips from Mike Wisner, executive chef for kitchen appliance maker LG Electronics USA, to help you throw a great holiday party:

* The menu is one of the most important aspects of a holiday gathering. To keep everyone happy with each course, make sure you have something for simple and extravagant tastes. Cheese, sausages or cured meats and crackers provide you with plenty of options. Also be aware of your guests’ food allergies.

* Map out your meals a few days in advance and don’t feel like you have to cook everything. Cold food items make great hors d’oeuvres. Decide when you want to eat, so you know when to start cooking (or unwrapping) each dish. A double-oven range can make your preparations easier. With two separate ovens that can operate independently at different temperatures, LG’s range helps you prepare appetizers and an entree or the entree and dessert at the same time.

* Take the opportunity to do as much as you can to prepare in the days leading up to your party. Many food items can be prepared days in advance and only need reheating before serving. Additionally, things like rolling napkins, decorating, and setting your gathering area can be done well ahead of time.

* If you’re hosting a gathering with children in attendance, be sure to have some fun movies on hand to keep them entertained. If you want to wow your guests, consider a CINEMA 3D TV and 3D Blu-ray player package from LG. With four sets of polarized glasses and a wide viewing angle, it’s perfect for large groups to enjoy the latest 3D releases like “The Lion King,” “Captain America” and the “Toy Story” trilogy. Consider throwing favorite holiday shows into the mix to keep the seasonal theme going strong.

* Music is always an important element to hosting a successful holiday party. Be sure to make a few playlists beforehand and remember, keep the volume at a level where the music can be heard, but you can still have a conversation. It also helps to have the right speaker system.

* Clean up can be the worst part of hosting, especially since most people leave it to the end of the night. It’s never a bad idea to clean as you go and use disposable serving items where appropriate. Finally, you’ll find that many guests would be happy to lend a hand.

“Pulling off a fun and entertaining holiday party takes work and good planning,” Wisner says. “But with the right preparation, friends and family will request an encore party next holiday season.” To help out, here’s one of the chef’s easy recipes for a great holiday appetizer:

Prosciutto Wrapped Asparagus

Ingredients:
1 bunch of asparagus
1/2 pound thinly sliced prosciutto or serrano ham
Extra virgin olive oil
Balsamic vinegar

Directions:
After removing one to two inches off the ends of the asparagus, cut into two to three inch lengths. Cook in a large pot of boiling water until they are “al dente.” They should still have a slight crunch when bitten. When done, move them to a bowl of ice water to stop further cooking. Once chilled, remove and pat dry. Wrap each piece in a slice of ham (you can cut large slices in half). Store in an airtight container and refrigerate until ready to serve. These can be prepared up to two days in advance.

To serve:
Remove the wrapped asparagus from the refrigerator an hour before serving to allow them to warm up. Preheat broiler on high for five minutes. Place the wrapped asparagus on a baking sheet and then in broiler until the tops are crisped, about two to three minutes. Flip over and repeat for the other side. Remove from the oven and arrange on a serving tray. Drizzle with a good quality extra virgin olive oil and balsamic vinegar.

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(NC)—A sweet and savoury seasoning is rubbed on the turkey before roasting. Turkey is served with a garlic-pear puree.

Ingredients:

• 1 (12 pounds) turkey

• 2 tablespoons olive oil

Seasoning:

• 2 tablespoons dry mustard

• 2 teaspoons ground sage

• 1 teaspoon each garlic powder, dried marjoram leaves

• 1 teaspoon each dried thyme leaves, paprika

• 1 teaspoon salt

• 1 teaspoon ground black pepper

Puree:

• 4 tablespoons olive oil, divided

• 6 ripe Bosc pears, peeled, cut in 1/2- inch pieces

• 4 cloves garlic, minced

• 1 cup dry white wine

• 3 tablespoons brown sugar

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 11/2 tablespoons chopped fresh rosemary

Directions:

1 Prepare turkey as per package instructions. Brush skin with 2 tablespoons olive oil.

2 Combine mustard, sage, garlic powder, marjoram, thyme, paprika, salt, pepper and nutmeg.

3 Sprinkle seasoning mixture over the turkey.

4 Follow roasting directions on package. Let stand 15 minutes before carving.

5 Meanwhile, combine pears, garlic, wine and brown sugar in medium saucepan. Bring to a simmer over medium-high heat then reduce to medium-low. Cook 25 minutes, or until pears are very tender and most of wine has evaporated. Place pear mixture into food processor container fitted with steel blade; process until smooth. With machine running, slowly add remaining 1/4 cup olive oil through feed tube to make a smooth and creamy puree. Pour into medium bowl. Stir in lemon juice, salt and pepper. Serve at room temperature or refrigerate until ready to serve.

6 Carve turkey. Serve with Garlic-Pear Puree.

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