Makes 24 to 36 pieces
A recipe from Foodland Ontario

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon each: salt and pepper
  • 2 Ontario eggs
  • 1 cup whole milk
  • 4 slices Ontario bacon, cooked, crumbled
  • 1 Ontario Greenhouse sweet red pepper, finely chopped
  • 1 cup shredded Ontario Cheddar cheese
  • ½ cup minced Ontario red onion
  • Topping: 1/4 cup sour cream
  • ½ teaspoon hot sauce
  • Minced fresh parsley and sweet red pepper

In small bowl, whisk together flour, baking powder, salt and pepper. In large bowl, whisk eggs until frothy; whisk in milk. Fold into flour mixture, stirring gently to combine. Fold in bacon, red pepper, cheese and onion.

Spoon a heaping tablespoon into well greased mini muffin cups. Bake in preheated 450°F oven until golden and puffed, about 15 min. Cool on rack. (Can be frozen at this point. Defrost and reheat to serve.)

Topping: In small bowl, mix together sour cream and hot sauce. Spoon a small dollop onto each bite. Garnish with parsley and minced red pepper if using.


Makes 48 tartlets
A recipe from Foodland Ontario

  • 48 wonton wrappers
  • 2 cups cubed peeled Ontario potatoes, about 3 medium
  • 8 ounces each: ground Ontario Pork and Ontario veal
  • 2 cups coarsely chopped Ontario mushrooms
  • 3 cloves garlic, minced
  • 2 Ontario onions, finely chopped
  • 1 bay leaf
  • ½ cup sodium-reduced chicken broth
  • 1 teaspoon dried sage leaves
  • ½ teaspoon each: salt, pepper, dried allspice and dried thyme
  • 2 whole cloves
  • 1/4 cup minced fresh parsley

Press wonton wrappers into greased mini muffin tins. Bake in preheated 350°F oven until golden brown and crisp, about 13 minutes. Transfer to rack to cool. (Make ahead: store cooled wontons in airtight container at room temperature for up to 3 days)


in saucepan of boiling salted water, cook potatoes until very tender, about 15 minutes. Drain; mash. Set aside.

In large skillet, sauté pork and veal over medium-high heat until no longer pink, about 8 minutes. Drain fat. Add mushrooms, garlic, onions, bay leaf, broth, sage, salt, pepper, allspice, thyme and cloves; bring to boil. Reduce heat and cook, stirring, until no liquid remains, about 15 minutes. Discard bay leaf and cloves. Stir in potatoes and parsley. Spoon heaping tablespoon into each wonton cup. Garnish with parsley.


Makes 60 or more
A recipe from California Walnuts

  • 1 cup water
  • 6 tablespoons butter
  • 1 cup all-purpose flour, sifted
  • 1/4 teaspoon each: dry mustard, ground nutmeg, and cayenne pepper
  • 4 large eggs
  • 1 1/4 cups California walnut crumbs, divided
  • 1/4 cup chopped chives
  • 3 cups grated Gruyere or old Cheddar
  • Onion Confit (recipe follows)

In medium saucepan over medium-high heat, bring water and butter to boil. Reduce heat to low and add flour, mustard, nutmeg and cayenne, stirring constantly to cook the paste, about 3 minutes.

Remove paste from heat; transfer to stand mixer fitter with the paddle attachment. Mixing on medium-low, add eggs one at a time, ensuring that each one is  fully incorporated before adding the next. Gently fold in 1 cup of the walnut crumbs, chives and cheese by hand with rubber spatula. Scoop mixture into a piping bag fitted with a ½-inch tip and pipe  small bitesize mounds 1-inch apart on parchment-lined baking sheet, sprinkling each with reserved walnut crumbs. Bake in preheated 400°F oven for 15 to  18 minutes or until puffed and golden brown. Repeat process until all gougères are cooked. Serve hot.

Can be made ahead and frozen. To serve, defrost and reheat. Serve with Onion Confit.

Onion Confit:
In medium saucepan over medium heat, combine 2 thinly sliced onions, 3 tablespoons of balsamic vinegar and 1/4 cup water. Cook, stirring occasionally, for  10 to 15 minutes or until onions are caramelized and dark brown in colour.


Makes 16 pieces.
A recipe from California Walnuts

  • 1 cup pitted dates (about 16)
  • 2 tablespoons water
  • 7 ounces dark chocolate, chopped
  • 6 tablespoons butter
  • 2 large eggs at room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons quinoa flour
  • 1 cup California walnut pieces, coarsely chopped
  • 2 tablespoons icing sugar

Line the inside of a 9-inch square baking pan with foil and set aside. Preheat oven to 350°F.

In food processor, purée dates and water to a smooth paste.Set aside.

In medium saucepan over low heat, melt butter and chocolate, stirring until smooth. Remove pan from heat; mix in date paste followed by one egg at a  time until fully incorporated. Sift together cocoa powder and quinoa flour in small bowl; stir into chocolate mixture.
With wooden spoon, beat batter vigorously for at least 1 minute, until batter is no longer grainy. Mix in walnuts. Pour mixture into prepared baking pan.

Bake for 20 to 25 minutes or until brownies feel just set in the centre. Do not overbake. Cool completely in pan.

Sift icing sugar over brownies using your favourite holiday stencil.


Makes 4 cups.
A recipe from California Walnuts

  • 4 cups California walnut halves
  • 1/4 cup maple syrup
  • 2 tablespoons sesame seeds

Combine walnuts and maple syrup in large bowl; mix until evenly coated. Stir in sesame seeds.

Spread on non-stick or parchment-lined baking sheet. Bake in preheated 325°F oven for 25 minutes, stirring twice, until walnuts are lightly browned. Cool  n baking sheet; walnuts will become crunchy as they cool. Store in airtight container in refrigerator.


Makes 4 cups
A recipe from California Walnuts

  • 2 egg whites, lightly beaten
  • 1 tablespoon garlic salt
  • 2 teaspoons each: cayenne, paprika, dried basil, dried oregano and dried thyme
  • 4 cups California walnut halves

In large bowl, mix egg whites with herbs and spices; stir in walnuts, mixing to coat thoroughly. Spread walnuts on large, shallow baking pan coated with  non-stick cooking spray. Bake in preheated 350°F oven for 15 to 18 minutes or until dry and crisp. Cool completely before serving. Store in an airtight  container in a cool place

Microwave directions: In 4 or 5 batches, spread prepared walnuts on large microwave-safe dish. Microwave on High for 2 to 3 minutes or until dry and crisp. Cool completely.