Recipes

Brining poultry add tremendous flavor and makes an often-dry dish into a succulent one. This recipe starts off with a base brine which you can adjust to whatever quantity you need. Stick this recipe in your back pocket for all future holidays.

Easy Turkey Brine

• ¼ Cup Kosher Salt
• ¼ Cup Brown Sugar
• 4 Cups Cold Water
• 1 orange and 1 lemon sliced

Instructions:

Mix all together so that the salt and sugar dissolves. Add your turkey, and then a lot of ice then refrigerate. Here’s the important part – make sure it’s cold, very cold, just above freezing cold. That helps with the brining process and keeps your poultry safe from bacteria growth.

Brine 4 pounds of meat for 4 hours and a 15-pound turkey for 15 hours. The rule of thumb is about 1 hour per pound of meat.

In anticipation of the Cranberry festival next week, we just had to share one of our favourite recipes. They're perfect alongside your local JD Farms turkey!

Brandied Cranberries

Ingredients:

• 3/4 cup sugar
• 3/4 cup water
• 1 cinnamon stick
• 1 star anise pod 
• 1 split vanilla bean.
• 2 1/2 cups cranberries
• 1/2 cup brandy

The markets are full of apples, and with the sun hiding for the weekend, its the perfect time to do some baking. Not to mention this recipe just screams Fall!

Apple Cake with Warm Honey Sauce

This fall cake will warm you up, from the inside out!

Ingredients:

• 4 apples, peeled and sliced
• 2 cups sugar
• 2 eggs
• 1/2 cup canola oil
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking soda
• 1 tsp salt
• cinnamon
• 1 cup chopped walnuts (or pecans)

Honey Sauce 

• 1 cup honey
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whipping cream
• pinch of salt

Instructions:

Pre-heat oven to 350F. Grease and flour a 9 x 13 baking dish.

In a large bowl mix apples and sugar. Add eggs, oil and vanilla to apple mixture and blend well. Add remaining ingredients and beat together or mix in your stand mixer for 4 minutes.

Pour into the pan and bake for 50-60 minutes (until a toothpick comes out clean). Remove from the oven and let cool in the pan for at least at hour. Remove from the pan and put on to a serving platter.

For the honey sauce, combine honey, butter, salt and cream in a saucepan. Bring to a boil for 1 minute, stirring occasionally. We recommend making the honey sauce just before you are planning to serve. It's best warm!

Because everyone should have a tzatziki recipe on hand! This one is our go to, and can be whipped up in a pinch!

Classic Tzatziki 

Perfect alongside any Greek dish!

• 2 cucumbers (to make about ½ - ¾ cup grated cucumber after squeezing out juice)
• 1¼ cups plain Greek yoghurt
• 2 tsp white wine vinegar
• 1 tbsp. lemon juice
• 1 tbsp. Well Seasoned EVOO (or more if you want it richer)
• ½ garlic clove, minced
• ½ tsp salt
• Black pepper

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to bind together

This chicken souvlaki recipe, is a classic and simple. This marinade can also be used on beef and lamb!

Chicken Souvlaki 

• 1.5 to 2 lbs of chicken, cut into 1 inch wide cubes/strips
• 2/3 cups Well Seasoned EVOO
• 1/3 cup lemon juice 
• 1 tsp white wine vinegar
• 3 garlic cloves, crushed
• 1 tsp dried oregano
• 2 bay leaves, crumbled
• salt + pepper 
• metal/wooden skewers (if using wood, be sure to soak for 2 hours)

Instructions:

Mix all of the ingredients (except the chicken) in a large bowl. Add the chicken, toss to coat and marinate for 4-6 hours. 

Place chicken on skewers, and grill over medium-high heat, turning occassionally until done (about 8-15 minutes). Serve warm on a bed of rice, with tzatziki, or with this greek salad!