Archive for April, 2018

Quebec Apple Dumplings

Recipe

3 Apr

Title: Quebec Apple Dumplings
Categories: Desserts, Canadian
Yield: 1 Servings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 Apples; medium- peeled
-cored
1/2 c Mincement
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6“x6″
squares (about a double batch.) Sprinkle each square with 1 tsp
grated cheddar. Peel and core apples and place one on each square.
Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of
mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the ‘ears’ with aluminium foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
ears with cream mixture and return to oven till ‘ears’ are brown.
Serve warm to plain cream or sweetened cream, flavoured with rum.

Note from Anne MacLellan: Mme Benoit does not give total amounts for
cheese, sugar, mincement and rum. I used Meal Master’s conversion to
decimal and back to calculate the total amounts.

To quote Mme. Benoit,”In Quebec these were baked in deep brown
earthenware pudding dishes and served on a hot wooden board or tray
surrounded by autumn leaves or boughs cut from the Christmas tree. It
was a traditional in our family to serve these dumplings after we had
finished decorating the Christmas tree."

Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit

MMMMM

Filed under: Salads

Hearty Vegetable Soup

Recipe

3 Apr

Hearty Vegetable Soup

Recipe By : Gourmet, March, 1986
Serving Size : 6 Preparation Time :2:00
Categories : Soups Soups Stews
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
2 tablespoons olive oil
1/4 teaspoon Tabasco sauce
1 1/2 pounds eggplant — cut into 1″ cubes
1 pound zucchini — cut into 1″ cubes
1 large onion — halved sliced
1 pound mushrooms — sliced
1 clove garlic — minced
2 tablespoons unsalted butter
14 ounce can tomatoes, drained juice reserved — chopped
1 cup dry white wine
1 teaspoon dried marjoram — crumbled
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch dissolved in 3 T water
freshly grated Parmesan (accompaniment)

In a large bowl stir together the salt, the oil, and the Tabasco. Add the
eggplant, the zucchini, and the onion and toss the mixture until it is
combined well. Spread the mixture in a large baking pan and broil it under a
preheated broiler about 3 inches from the heat, stirring occasionally, for
25-30 minutes or until the vegetables are tender and charred lightly around
the edges. In a kettle cook the mushrooms and the garlic in the butter over
moderate heat, stirring occasionally, until the mushrooms give off their
liquid. Add the tomatoes and the reserved juice, the wine, the marjoram, the
rosemary, 6 cups water, the Worcestershire sauce, and salt and pepper to
taste. Stirring, bring the liquid to a boil, and simmer the mixture, covered
partially, for 20 minutes. Stir the cornstarch mixture, add it to the soup,
stirring, and simmer the soup for 5 minutes. The soup may be made up to 3
days in advance, kept covered and chilled, and reheated over moderate heat,
stirring until it is hot. Ladle the soup into heated bowls and sprinkle it
with the Parmesan. Makes about 10 cups.

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Filed under: Candies

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Archive for April, 2018

Quebec Apple Dumplings

Hearty Vegetable Soup

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