Recipes

Simpler, more elegant than a pumpkin pie - make this a day or two in advance & torch it right before service.  A delicious end to a fantastic meal!

Pumpkin Crème Brûlée

• 1/2 cup canned pumpkin puree
• 6 large egg yolks
• 1/3 cup plus
• 8 tbsp. sugar
• 1/2 cup maple syrup
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1 1/2 tsp. ground ginger
• 2 tsp. cinnamon
• 2 tsp. pure vanilla
• 4 cups heavy cream

Instructions:

Preheat oven to 350º. In a large bowl mix together the pumpkin puree, egg yolks, 1/3 cup sugar, maple syrup, cloves, nutmeg, ginger, cinnamon & vanilla until combined.

In a heavy saucepan, heat the cream just to the boiling point. Pour the cream into the pumpkin mixture stirring to combine. Divide the mixture into 12 six ounce ramekins.

Place the ramekins into a baking pan & add warm water, filing the the pan to halfway up the ramekin. Bake 45-60 minutes until the custard is just set.

Cool thoroughly then refrigerate a minimum of 4 hours. Just before serving, preheat the broiler & sprinkle the top of each custard with 2 tsp. of sugar.

Place under the broiler to caramelize (approx. 1-2 minutes). Or use a culinary torch to achieve the same result. This recipe serves 12.

A hasselback potato is a type of baked potato. The potatoes are sliced thinly, about half way through. You want the potato to remain one piece, and then stuff the slices as you see fit. We love this recipe for hasselback sweet potatoes.

Hasselback Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon unsalted butter, melted
• 1 teaspoon olive oil
• 1 teaspoon finely chopped fresh thyme leaves
• 1 garlic clove, finely minced
• Salt and freshly ground black pepper
• 6 tablespoons  Greek yoghurt or sour cream
• 1 green onion, white and green parts chopped

Instructions:

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.

Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Rub the potatoes all over with the mixture, getting in between the slices. Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour.

Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. Meanwhile, stir the yogurt and green onions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.

We love using sweet potato in a variety of different ways. This soup is no exception, warm, creamy and comforting, it's perfect for fall!

Slow Cooker Spiced Sweet Potato Soup

Fall slow cooker soup

• 3 lbs Sweet Potatoes, Peeled And Cut Into 1 Inch Cubes
• 1 Medium Yellow Onion, Chopped
• 5 cups Chicken Broth
• ½ tsp. Salt
• ¼ tsp. Cinnamon
• ¼ tsp. Nutmeg
• 1 cup Cream
• 6 Slices Bacon, Chopped
• 2 tsp. Pure Maple Syrup

Instructions:

Put the sweet potatoes, onion, chicken broth, salt, cinnamon and nutmeg in the slow-cooker. Cook for 4 hours on high or 8 hours on low, until the sweet potatoes are soft.

When ready to serve, heat a small skillet over medium-high heat. Line a plate with paper towels.

Add the cream to the slow-cooker and puree until smooth using an immersion blender, set aside on warm. Alternatively, blend in batches in a blender. Add the bacon and maple syrup to the skillet. Cook the bacon until crisp, 4-5 minutes. Transfer to the paper towel lined plate.

Ladle the soup into bowls (about 1 ½ cups each) and top with bacon (or parsley)

A twist on traditional hummus, this sweet potato creation is to die for. Creamy and so delicious, it is sure to be a crowd pleaser!

Sweet Potato Hummus

Ingredients:

• 3.5 cups (about ¾ lb) sweet potato, peeled and cut into 1 inch cubes 
• Juice of 1 lime
• 1 clove garlic
• 1 550mL can of chickpeas
• 2 tbsp. tahini
• 3 tbsp. olive oil
• 1 chipotle pepper
• 4 tsp adobo sauce {from the can of chipotle peppers}
• ½  tsp salt
• ½  tsp ground cumin
• ½  tsp ground coriander
• ½  tsp chili powder

Instructions:

Fill a medium pot with 1/2”  of water. Add sweet potatoes and 'steam' for 10 or so minutes, until sweet potatoes are completely soft.

Drain and rinse under cold water. While sweet potatoes are steaming, assemble the remaining ingredients in the base of a 7-cup food processor fitted with a steel blade.

Add steamed sweet potatoes to remaining ingredients and process on high for one minute. Scrape sides of food processor and process on high for another minute until smooth.  Serve with pita chips, veggies or bread.

Cranberries. Homemade vs. Canned? What is your preference? Here is our FAVOURITE recipe if you are up for making your own.

Citrus Cranberry Sauce

Because homemade is always best!

Ingredients:

• 1 small orange, seedless & unpeeled
• 1/4 cup fresh squeezed orange juice
• 2 tsp orange zest
• 2 tbsp lemon juice 
• 1 cup white sugar
• 3 cups fresh or frozen cranberries (1 bag)
• 2 tbsp orange liqueur (grand marnier or triple sec)

Instructions:

• In a food processor finely chop orange, and set aside.
• In a large saucepan combine orange juice, citrus zest and sugar. Bring to a boil over high heat, stirring frequently until sugar dissolves.
• Stir in cranberries and chopped orange, continue to cook stirring frequently until the berries start to burst. Remove from the heat, stir in the orange liqueur, let cool. The sauce will thicken as it cools.
• Store in mason jars in the fridge for 3 weeks, or keep in the freezer for up to 6 months.
• Chef's Tip: For a non-alcoholic version, add more orange juice and remove liqueur. Tie a bow around the jar and give as a hostess gift all season long!