Celebrate with Canadian cuisine

20 Pages·1997·1.1 MB·English

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Agriculture and Agriculture et
Agri-Food Canada Agroalimentaire Canada
Look us up on the Internet: http://www.agr.ca
special Thanks to
CANADIAX PAC1FI C
HOTELS
HOTELS
CANAD1EN i^\L 11''lUL'E
Cover photo: George McNeill, Executive Chef, Royal York Hotel
Canadian Cuisine!
Finally, this elusive phrase is beginning to have some meaning. With the help
of seven great Canadian chefs, Agriculture and Agri-Food Canada in collaboration
with Canadian Pacific Hotels, define Canadian Cuisine with style, one glorious
region at a time.
^orfd-cfass animals and products at a wonddass fair
J?
-tfic ^m^afis alwavs ^air to rememfer!
Agriculture and Agri-Food Canada (AAFC) is proud to be associated with the
Royal Agricultural Winter Fair in its 75th anniversary year. Like the Royal,
AAFC
has a long and proud history of serving Canada's agriculture and food indus-
try. The agri-food sector is vital, employing close to two million Canadians.
One reason for the sector's success is its ability to access markets, both at
home and abroad. The federal government assists by seeking and securing new
international markets, working to eliminate trade barriers and promoting Canadian
products abroad. In cooperation with provincial governments and industry partners,
it also helps exporters to clinch sales through the development of international mar-
keting programs.
To ensure that those who buy Canadian are assured of safe and wholesome
agriculture and food products, the Canadian Food Inspection Agency works with
industry in grading, enforcing safety standards, controlling pests and disease, and
monitoring labeling and packaging. The end result is agricultural and food products
unsurpassed anywhere on earth in terms of quality and safety, and an industry that
racked up a record $20 billion in exports last year.
^
Tluse Cmadkn Tacific hotels cfufs arc pleased to present tfieir recipes
created witn Canadian products.
From Sea to Sky - thefoods of 1994, ChefCordeaux had the honour ofcooking
southern British Columbia forcelebrated chefPaul Bocuse and a delegation
ofgrands chefs from France - moments which, he
Michael AUemeier says, "are precious souvenirs engraved in my
Executive Chef, WildflowerCafe, Chateau memory."
Whistler (Whistler. British Columbia) John Cordeaux lives and cooks in Montreal
with his wife and their three children.
Born in SouthAfrica, Michael AUemeier
started cooking at the age of 16 in Winnipeg, From the Foothills...the cuisine of
Manitoba. Aftercompleting his apprenticeship he
southern Alberta
studied under Simon Smotkowicz and Tony
Murakami ofthe Canadian Culinary Olympic David Garcelon
Team. Executive Chef, The Lodge at Kananaskis
In 1990 hejoined Bishop's Restaurant in (Kananaskis, Alberta)
Vancouver, and became chefthere three years
later. With his team, he and ownerJohn Bishop Born in St. Stephen, New Brunswick,
developed and compiled the recipes for the David Garcelon studied at the Culinary Institute
award-winning Bishop's: The Cookbook (Douglas ofCanada and apprenticed at the Vancouver
&McIntyre, 1996). Lawn Tennis Club and Toronto's WindsorArms
He was appointed Executive Chefof Hotel. He worked as a Sous Chefand Executive
Chateau Whistler's WildflowerCafe earlierthis Sous Chefin various hotels from Saint John to
year. In his cuisine he emphasizes the local boun- Vancouver before being appointed Executive
ty ofBritish Columbia. ChefofThe Lodge at Kananaskis, where he and
his staffare proud to promote a unique Native
A Native Feast Canadian style menu, as well as locally-produced
John K. Cordeaux Alberta beef, venison, and buffalo, to their
Canadian and international clientele.
Executive Chef, The Queen Elizabeth Hotel In 1995 ChefGarcelon acted as Head Chef
(Montreal, Quebec)
during a sixteen-day food promotion in Beijing,
China, to create awareness ofCanadian food
John Cordeaux was born in England and products, including ostrich, buffalo and venison.
made his culinary debut at the Royal Victoria Awards and honours include a bronze
Hotel in Sheffield, South Yorkshire. He went on medal at the 1991 British Columbia Grand Salon
to work at the well-known Wildflower Restaurant Culinaire, and a Chefde Cuisine Certification
ofThe Lodge at Vail (Colorado) and at Scotland's (Canada's highest culinary achievement) in 1995.
five-starTurnberry Hotel, where he reached the David Garcelon lives in Canmore, Alberta,
national finals ofthe Culinary Scholarship with his wife and their two sons.
Competition organized by Chefs Albert and
Michel Roux. A Canadian Culinary Celebration
Appointed Executive Chefofthe Queen
Elizabeth Hotel in 1991, at the age of30, Chef Ontario*s Bounty
Cordeaux supervises a staffof90, serving an George McNeill, CMC
average of3,000 meals a day in the hotel's three
Executive Chef, Royal York Hotel (Toronto,
restaurants and 33 banquet rooms and through its
Ontario)
outside catering service.
ChefCordeaux's cuisine is rooted in the tra-
ditions ofclassic cooking, but with a contempo- Born in Scotland, the son ofa chef, George
rary twist, characterized by a profound respect for McNeill trained in Europe and the United States
before coming to Toronto's Royal York Hotel in
fresh, locally-grown produce, pungent yet light
1989.
sauces (often ofexotic inspiration), and colourful
As Executive Chefhe supervises a staffof
and innovative presentations.
In 1992 he received a Special Award of 100, preparing an average of4.()()() to 6.000
Merit from the Confrerie de la Chaine des meals a day in Canada's largest hotel kitchen
Rotisseurs. and the following year was named (25.000 square feet). Since his arrival, the elegant
Chefofthe Year for the City of Montreal during landmark hotel has become synonymous with
the Grand Gala culinaire Charlton Hobbs. In June^superb cuisine, and his original nage dish - part
appetizer, pari soup - is one ofthe most popular Chefofthe Chateau Frontenac in 1993, he
items on the hotel menu. worked for the Hilton International chain at their
Chef McNeill led the Canadian National hotels in Asia (Guam, Tokyo, Hong Kong and
Team to 3 gold medals and a bron/.e at the 1996 Manila), Quebec City and Montreal, and in pres-
Culinary Olympics, the world's largest and most tigious restaurants in France, England, Corsica
prestigious cooking competition. The apprentice- and Switzerland.
ship program he designed and implemented is Winner ofnumerous international culinary
recognized as a leader in the industry, and is in awards, including the Gold Medal at the Salon
place at Canadian Pacific hotels from coast to culinaire mondial de Bale (Switzerland) in 1987,
coast. ChefSoulard led the Quebec team to a gold
A member ofthe Escoffier Society and the medal at the Salon culinaire du Quebec in
Confrerie de la Chaine des Rotisseurs, George Montreal, and has twice been named Chefofthe
McNeill is the only Canadian chefto have been Year (in 1987 by the Montreal newspaperThe
recognized as a Certified Master Chef(CMC) by Gazette, and in 1989 by the Association des
the Epicurean World MasterChefs' Society and Cuisiniers et patissiers du Quebec). In September
the Culinary Institute ofAmerica. He was named ofthis year he was honoured by his fellow
Chefofthe Year in 1996 by the Escoffier Society Quebec chefs for his exceptional contribution to
and the Canadian Federation ofChefs and Cooks, our culinary heritage at a gala evening, the Gala
and in 1997 by the Ontario Hostelry Institute. des Chefs: Profession Cuisinier, given in his hon-
our at the Montreal Casino.
Small tastes ofthe Maritimes ChefSoulard is the author oftwo cook-
books: Comme au Chateau (1990) and La Sante
Dale Nichols
dans les grands plats (1995).
Executive Chef, Hotel Halifax (Halifax, Nova
Scotia)
Pheasant at its best
A native ofMoncton, New Brunswick, Dale Roger Tremblay
Nichols studied the culinary trade in Toronto Executive Chef, Deerhurst Resort (Huntsville,
under the apprenticeship ofMark McEwan at the Ontario)
Sutton Place Hotel. He went on to become Sous
Chef, then Executive ChefofPronto Ristorante RogerTremblay was born in Rouyn-
and first Executive Chefofthe renownedAcrobat Noranda in northern Quebec, and had the mak-
Restaurant, operated by Toronto's top restauran- ings ofa cheffrom an early age. "Being from a
teur. Franco Prevedello. Dale Nichols has opened large family, everyone had to get involved in the
several critically acclaimedToronto restaurants, preparation ofmeals," he recalls. "I wanted to
including The Wellington Club, Canoe, and the carry on the family tradition ofpreparing fme
Paramount Bar & Grill. food, and decided to become a chef." His fond-
Eager to return to his native East Coast and ness for local produce and regional flavours pre-
to bring new tastes and techniques to the stan- pared with a country style is reflected in the
dards ofthe day. ChefNichols left the Paramount menus he designs at Deerhurst Resort.
and came to the Hotel Halifax two years ago. After studying his craft in Lasarre, Quebec,
Among other specialties, his creative use oflow- RogerTremblay worked at the Chateau Lake
fat marinades and salsas in place ofcreams and Louise, the BanffSprings Hotel, and the
butter sauces has won favour with health-con- Algonquin Hotel (New Brunswick) beforejoin-
scious diners. ing Deerhurst Resort in 1988. In addition to his
duties as Executive Chef, overseeing the opera-
Late autumn at the Chateau tion of8 kitchens spread across 900 acres. Chef
Tremblay started a maple syrup operation at
showcasing two ofQuebec's Deerhurst which grew from a simple hobby to a
great cheeses month-long annual family festival! He also con-
ducts cooking demonstrations for the themed
Jean Soulard
weekends that run throughout the year at the
Executive Chef, Le Chateau Frontenac (Quebec resort, and leads workshops for local Muskoka
City, Quebec)
chefs.
ChefTremblay was named Regional Chef
Jean Soulard was born in a small village in ofthe Year (1988) by the Muskoka District
France, where his father ran a bakery and his Chefs' Association, and in 1993 received his
mother managed an inn and restaurant. He Chefde Cuisine Certification.
trained formally at the Ecole hoteliere de He lives in Huntsville with his wife and
Saumur, graduating as "Meilleur apprenti
children.
cuisinier de France." Before becoming Executive^
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4
From Sea to Sky - thefoods of 3 tbsps unsaltedbutter 45 mL
4 shallots, peeled and thinly sliced 4
southern British Columbia 4 garlic cloves, minced 4
4 baby leeks, cleanedand diced 4
Chef Michael Allemeier 1 tsp green peppercorns 5mL
4cups mixed wild mushrooms 1 L
Shell-roasted B.C. Spot PrawnTails Scented with (chanterelles, lobster
Lemon Thyme and Paired with Parsnip Puree chicken-of-the-woods, hedgehog, etc.)
1 tbsp minced fresh sage 15 mL
In British Columbia, spotprawns arerelished for 1/4cup dry sherry 50 mL
theirultra-sweet tasting meat. They are easily identified 1/4 cup chicken orvegetable stock 25 mL
by two white spots at the base ofthe tail. Louisiana bay Salt and freshly ground pepper, totaste
shrimporblack tigerprawns may be substituted. 1/4 cup minced fresh parsley 50 mL
As an appetizercourse, mound a spoonful of Pemberton Pumpkin (recipefollows)
parsnip puree in the centre ofeach plate, then lean the Savory Shuswap Sheeps' Brie Bread
roastedprawns on the side andgarnish with a sprigof Pudding (recipe follows)
lemon thyme. Fresh sage and baby leeks, cleaned and
trimmed, as garnish
1/4cup fresh lemon thyme sprigs 50mL
1/2 cup unsalted butter 125 mL Heat large saucepan overmedium heat. Add butter,
2 large garlic cloves, sliced 2 shallots, garlic, leeks and green peppercorns. Cook for5
1 lb prawn tails, shell-on 450g - 6 minutes oruntil shallots begin to brown. Add mush-
i/2tsp salt 2 mL rooms and sage; cook 2 minutes on medium-high heat.
Parsnip Puree (recipe follows) Pourin sherry, stirand cook for 1 minute. Add stock,
Additional lemon thyme sprigs, as garnish cooking uncovered until almost completely reduced.
Season with salt and pepper, addingchopped parsley at
Strip leaves from lemon thyme; set aside. Combine the last moment.
lemon thyme .stems and unsalted butterin small
saucepan. Heat gently till buttermelts. Add sliced gar- Pemberton Pumpkin
lic. Cook overlow heat till milk solids evaporate and
only clarified butterremains; about 10-12 minutes. Sugarpumpkins are sweet, fleshy and have lots of
Strain butter, discarding garlic and stems. flavour. Because they are low in watercontent, they are
Split prawnsdown the back and open them. Remove ideal forcooking. Ifyou cannot find the particularvari-
any veins. Place on baking sheet; brush with melted but- ety, use butternutsquash instead.
ter Sprinkle lightly with salt and reserved thyme leaves.
Roast in preheated 400'F(20()°C) oven for5 - 7 min- 1 lb sugarpumpkin 450g
utes, dependingon the size, until prawns turn pink. 1 cup chicken orvegetable stock 250 mL
Serves4 - 6. 1/4cup unsalted butter 50mL
Salt and freshly ground pepper, as needed
Parsnip Puree
Peel, seed and cut pumpkin into 1/2" (1 cm) pieces.
1 vanillabean 1 In a small saucepan, combine pumpkin, stock and butter.
2cups cold water 500 mL Season lightly with salt and pepper Bring to a boil,
1 tbsp salt 15 mL reduce heat and simmeruntil tender, 5 - 7 minutes.
1 tbsp granulated sugar 15 mL Drain and keep warm.
2cups peeled, diced parsnips 500 mL
1/2 lemon 1/2 Savoury Shuswap Sheeps'Brie and Elephant Garlic
2 tbsps butter 25 mL Bread Pudding.
1/3 cup tablecream (18%) 75 mL
Salt, to taste Regularbrie orgoats milk cheese may be sub.sti-
tuted forthe Shuswap Sheeps' Brie, a tangy cheese pro-
With tipofsharp knife, scrape seeds from vanilla beans duced in the lake district in central B.C.
and reserve. Combine beans, water, salt, sugar, and
parsnips. Squeezejuice oflemon. Addjuice and seeded 1 tbsp unsalted butter 15 mL
lemon halfto parsnips. Bring to a boil, reduce heat, 1/2cup diced red onion 50 mL
coverand cook till tender, about 25 - 30 minutes. Drain, i/2 cup sliced elephantgarlic 50 mL
removing beans and lemon half Transfer parsnips to 1 cup milk 250 mL
f(x)d processor; add reserved .seeds and puree with butter I egg yolk 1
andcream until smooth. Adjust sea.soning. Keep warm. I whole egg 1
4 oz. Shuswap Sheeps' Brie, finely diced 125 g
A Ragout ofVancouver Island Wild Mushrooms and 11/2cupsday old bread cubes 375 mL
Baby Leeks, Pemberton Pumpkin and Shuswap 3 green onions, minced 3
Sheeps' Brie and Elephant (iarlic Bread Pudding I tsp salt 5 mL
Wild mushrooms grown in profusion on In skillet, melt butter; saute onion and garlic till tender
Vancouver Island. In this recipe they may be replaced overmedium heat. Let cool.
with oyster, shiitake, orportobello mushrooms. In small saucepan, heat milk to simmering. In separate
To serve thisdish, reheat bread pudding in bowl, whisk egg yolk and egg together Whisk in hot
microwave and place in centre ofwarm serving dishes. milk. Add cheese, bread cubes, onions and salt, mixing
Sp<M)n on mushroom ragout, top with pumpkin and gar- tocombine thoroughly. Let stand 10 minutes.
nish with fresh sage and/orbaby leeks. ^Divide among4 well-buttered ramekins. Place ramekins
in large bakingdish and fill, halfway up sides, with very
hot water. Overmedium heat, melt butterin saucepan. Add
Bake in preheated 350°F(1K()°C)oven for 25 - 30 min- quince, cooking slowly for5 minutes. Add apple and
utesoruntil set. hazelnuts; continue tocook for4 - 5 minutes. Stir in
Remove from oven and allow tocool completely in brown sugar, cinnamon and ginger, cooking till apples
water. Loosen puddings by sliding sharp knile around are tender. Remove from heat, let cool.
edge.s. Invert on serving plates. Fold in sourcream. Mixture should be quite dry.
Serves4. Carefully mound filling in centre ofpastry making sure
that one-third remains on both sides. Brush with beaten
Spiced Birkenhead Quince,Apple and Hazelnut egg and fold overto form a long roll, pinching pastry to
Strudel with an Okanagan Late Harvest Optima .seal. With sharp knife, cut slits along the lop. Brush
Sauce with remaining egg and dust with granulated sugar. Let
strudel rest for 15 minutes before baking in preheated
Puffpastry is found in the frozen food section of 4()0°F(20()°C) oven for25 - 30 minutesoruntil golden.
most supermarkets. Onepackage has enough fortwo Letcool.
strudcls. To serve, spoon Late Harvest Optima Sauce onto the
bottom ofdes.sert plates. Top with a sliceofstrudel and
Puffpastry, thawed and rolledto adollopofwhippedorsourcream. Garnish with fresh
4x 12" (15 X 30cm) mint.
3 tbsps unsalted butter 45 mL
1 fresh quince, peeled, cored Late Harvest Optima Sauce
andcut into 1/2" (1 cm) cubes
1 firm cooking apple, peeled, cored 1 British Columbia produces someexcellent dessert
and cut into 1/2" ( 1 cm) cubes wines, among them this Late Harvest Optima.
1/4cup crushed roasted hazelnuts 50 mL
1/4cup brown sugar 50 mL 1 cup Late HarvestOptimawine 250 mL
1/2 tsp cinnamon 2 mL 1 vanillabean 1
1/2 tsp ground ginger 2 mL 8 oz. unsalted butter, at room temperature 250g
2 tbsps sourcream 25 mL cut into small cubes
1 egg, well beaten
Granulated sugar, as needed Pourwine into small saucepan. Split vanillabean,
Late HarvestOptima Sauce (recipe follows) scraping seeds into wine. Bring to boil over medium
Lightly sweetened whippedorsour heat. Cook, uncovered, till wine is reduced by half.
cream, as needed Oververy low heat whisk in buttercube by cube. Strain
Fresh mint sprigs, asgarnish sauce andkeep at roomtemperaturetillreadyto serve.
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A Native Feast Clay-baked MercierPartridge with Semi-smoked
Cabbageand Candied Quebec Berry Compote
ChefJohn K. Cordeaux
True clay baking is an ancient technique. Here
Succotash ofSmoked Corn with Pearl Barley and ChefCordeaux pays homage toournative ingredients
Beans "Amerindienne" andtheirautumnal flavours.
To smoke com, boil husked cobs until tender. 8 large cabbage leaves 8
Drain, cool and then proceed according to manufacturers 1 small carrot, finely diced 1
directions to smoke cobs for 10 minutes. Cut niblets 1 small, finely diced 1
from cobs and use in the soup. To store, cut niblets 1/2 cup minced leek 125 mL
from cobs and freeze forupto 3 months. 4 partridges, ready to roast 4
4 bay leaves 4
1/2 cup butter 125 mL 8 small sprigs thyme 8
small onion, minced 6 slices lean side bacon 6
611 cups ssmmaolkleldeeck,omcarneifbuleltlsy washed & minced 1.5 L 61 lbs mwhiintceedeasrhtahlelontware clay * 6 kgs1
cup white wine 250mL 1 cup butter 250 mL
11/4cup all purpose flour 50mL 1/2 cup white wine 125 mL
81 ctsupps cmhiincckeedngsatrolcikc 5m2LL 3 cups Ssaelatsoannadlfbreersrhielsy,gergo.ubnlduepbeeprpreire,s,to taste750 mL
1 bay leaf 1 black currants, strawberries,
2 cups whipping cream (35%) 500 mL cranberries orraspberries
11/2cup pchoeoakseadntfabvraeabsetans 125 mL1 11//32ccuupp gmraapnluelavtiendegsaurga*r* 12755 mmLL
1/2 cup cooked pearl barley 125 mL Additional fresh thyme sprigs, as gamish
Saltand freshly ground pepper, totaste
chervil sprigs Blanch and smoke cabbage leaves for5 minutes, accord-
ing to manufacturers instructions. In small bowl, com-
Reserve 1 cup smoked com (250mL) forgamish. bine carrot, onion and leek. Stuffpartridges with mix-
In large saucepan, melt butterand add onion and leek. ture. Press one bay leafand two sprigs thyme into each
Cook gently over low heat for 2 - 3 minutes oruntil cavity.
limp but not browned. Addcom, continuing tocook for Wrapeach bird in smokedcabbage, ensuring that they
2-3 minutes. Add white wine and bring to boil, cook- are completely covered. Wrap the legs ofeach bird with
ing uncovered till liquid is reduced toa few tablespoons. one slice ofbacon.
Whisk in flour, garlic and chicken stock, continuing to Divide clay even into fourballs. Flatten to 10" (25 cm)
cook until slightly thickened. circle. Place partridge on clay, breast down, wrapping
Season totaste with salt and pepper. Add bay leaf, evenly. Place with thejoin down on baking sheet.
coverand simmergently for30 minutes. Remove bay Roast in preheated 350°F(180°C) oven for 1 hour.
leafand puree soup in blenderorfood processor. Retum Meanwhile slice remaining smokedcabbage into narrow
Q
to saucepan, add cream and keep warm. strips. Dice remaining bacon. In large saucepan, melt
In a lightly oiled, non-stick skillet pan fry pheasant cup (125 mL) ofthe butter. Add bacon and shallot;
breast until well-browned on all sides. Slice into thin cooking gently till translucent but not browned. Add
strips making a finejulienne; set aside. slice cabbage and white wine. Braise for 15 minutes,
Re-heat fava beans, pearl barley and reservedcom ker- seasoning with salt and pepperto taste.
nals. Mound in centre oflarge soup plates. Pouron hot Make the compote by placing berries in heavy saucepan.
soup, gamish with pheasant strips and gamish with Add sugar, maple vinegarand remaining butter. Cook
chervil. over medium heat until thickened slightly.
Serves 8. To serve: Remove partridges from oven and with a ham-
mercrack the clay. Carefully remove the birds, slicing
the breast offfirst before cutting the legs in half. Place
a mound ofbraised cabbage in the centre ofeach plate,
top with partridge and surround with several spoonfuls
ofberry compote. Garnish with fresh thyme.
* White earthenware clay may be purchased at hobby
and craft stores such as the Hobby Emporium in
Richmond Hill, Ontario
** Quebec-produced maple vinegaris made in small
amountsjust outside ofMontreal. Sweet and delicious, it
is not widely available so you may have to substitute
balsamic vinegar in this recipe.
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From the Foothills...the cuisine Balsamic VinegarSauce
ofsouthern Alberta Place 1/2 cup (125 mL) balsamic vinegar into small,
heavy saucepan. Bring toa boil overmedium heat and
Chef David Garcelon cook until slightly syrupy.
Rack ofAlberta l.amb with Fireweed Honeyand * Clean garlic head well, cutting away any roots. With a
Wheat Flake ( rust sharp knife, slice off 1/2" (1 cm) from topofhead.
Place on small square offoil; drizzle with 1/2 tsp (2 mL)
The hot pink spiresoffireweed are found in oil and sprinkle lightly with salt and pepper. Wrap tight-
meadows aerossCanada but it's only in the west where ly; bake in 35()°F(1HO^F) oven for20- 25 minutes or
it's nectar is collected foradelicate, light-tasting honey. until tender. Unwrapgently and squeeze eachclove to
Agood substitute would be cloverhoney. Wheal flakes releasethecooked flesh.
may be purchased at most whole food stores.
** Holding red pepperon long fork and searoverhot
1 cup wheat flakes 250 mL coals oran open gas flame till flesh blisters, cracks and
6 - 8 bone racks oflamb 2 blackens. Place in plastic bag; let stand till cool enough
chine bone removed to handle. Peel and seed pepper.
1/3 cup fireweed honey 75 mL
1/2 cup chopped fresh herbs such as parsley, 125 mL Saskatoon Berry Brulee
chervil, chives and rosemary
Salt and freshly ground pepper, as needed Ask any Prairie person and you'll find thatthe
Roasted Red PepperPotatoes (recipe follows) memories that Sasktoon berries evoke are offreshly
Balsamic VinegarSauce (recipe follows) baked pies and warm harvest kitchens. Here's another
way ofusing the fabulous summerfruitcrusted with
Spread wheat flakeson baking sheet and toast for 15 caramelized maple sugar.
minutes in preheated 350°F(180°C) oven. Set aside to
cool. 1/4 - 1/2 cup Saskatoon berries 50 - 125 mL
In large skillet overhigh heat, searlamb racks till 1/2 cup Alberta Springs rye whisky 125 mL
browned, about 3-4 minutes. Sprinkle lightly with salt 5 egg yolks 5
amnLd)poefpptehre.hoBnreuyshanmdeattryanssfiedretloigohptleynwriotahst1intgbsppan(1s5o 21/c3ucpusp gwrhainpupliantgedcrsuegaamr 50750 mmLL
that honey-basted side is up. 2 tbsps maple sugar 25 mL
Mix cooled wheat flakes, remaining honey and herbs.
Pack onto uppersideofthe lambrack. Place berries and whisky in small bowl; coverand let
Bake in pre-heated 350°Foven till medium-rare, about stand for6-12 hours. Drain, reserving leftoverliquor
30 -40minutes oruntil firm to the touch. Remove from forthecook. Divide 1 tbsp (15 mL) ofthe berries
oven, coverwith akitchen towel and let rest for5 min- among4 - 6 heatprooframekins.
utes before carving. In a mixing bowl, whisk togetheregg yolks, cream and
Serve with Roasted Red PepperPotatoes anddrizzle granulated sugar. Pouroverberries. The ramekins
with Balsamic VinegarSauce. should be about ae full. Set into large baking pan and
fill half-way upthe sidesoframekins with hot water.
Roasted Red PepperPotatoes Bake in preheated 350T(180°C) oven for40 minutes.
Remove dishes from hot water; letcool andrefrigerate
3 potatoes, peeled andquartered 3 till thoroughly chilled, about4-6 hoursorovernight.
1-2 cloves roastedgarlic* 1-2 Just before serving, sprinkle with maple sugar. Arrange
1 tbsp butter 15 mL on oven proofbaking sheet; place undervery hot broiler
1 tbsp whippingcream (35%) 15 mL andcook till sugarbubbles, melts and turns very dark
1/2 roasted, sweet red pepper** brown. Serve immediately garnished withremaining
1/2 peeled, seeded and finely diced marinated berries.
Chopped fresh parsley andchives, as Serves4-6.
needed
Salt andfreshly ground pepper, totaste
Cook potatoes till tenderin boiling salted water. Drain
and mash with roastedgarlic, butterandcream. Fold in
roasted pepperand season totaste with fresh herbs, salt
andpepper. Keep warm till serving.
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