Today’s recipes are from Foodland Ontario www.foodlandontario.ca

APPLE PIE FRENCH TOAST

Serves 8.

  • 10 cups cubed (1-inch cubes) egg bread
  • 3 cups diced Ontario apples, peeled or not
  • 2 tablespoons packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • 6 Ontario eggs
  • 3 cups milk
  • 1/3 cup Ontario maple syrup
  • 1 tablespoon vanilla
  • Ontario maple syrup (optional)

1. Spray a 13 x 9-inch glass baking dish with vegetable oil spray; spread half of the bread in the dish.

2. In medium bowl, toss together apples, sugar and cinnamon; scatter half over bread. Top with remaining bread and apples.

3. In same bowl, whisk together eggs, milk, maple syrup and vanilla; pour over bread mixture. Press down gently with spatula to coat in liquid. Let stand for 30 minutes, or cover and refrigerate overnight. If overnight, let stand at room temperature 15 minutes.

4. Bake in preheated 350 degree F oven for 50 to 55 minutes or until golden brown and egg mixture is set. Drizzle with warm maple syrup if desired.

Delicious with slices of Ontario peameal bacon.

 

 

WARM BRIE WITH CARAMELIZED TOPPING

16 appetizer servings

  • 2 Ontario onions
  • 2 tablespoons butter
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • ¼ cup dried cranberries
  • ¼ cup sherry or port
  • ½ cup diced Ontario apples
  • 1 wheel of double cream Ontario brie (1 pound)

1. Cut onions in half through root end then into 1/3-inch thick slices. In large skillet, melt butter over low heat. Add onions, separating as you add. Sprinkle with sugar and salt; cook, stirring often, for 20 minutes, reducing heat if starting to brown.

2. Meanwhile, combine cranberries and sherry or port in small microwave-safe bowl; microwave on high for 1 minute. Stir; cover and set aside.

3. Add apple to onions and cook, stirring often, until apple is tender and onions are golden, about 25 minutes. Stir in cranberries and any remaining sherry or port that hasn’t been absorbed. Can be covered and refrigerated for up to 4 days.

4. To serve, place brie on shallow ovenproof serving dish. Spoon onion mixture on Brie and spread almost to edge. Loosely tent with foil. Bake in 350 degree F oven until sides of brie feel warm to the touch, about 20 minutes. Serve immediately.

 

 

TOURTIERE MEATBALLS WITH MAPLE-CRANBERRY GLAZE

Makes 42

  • 8 ounces Ontario mushrooms
  • ½ cup coarsely chopped Ontario onion
  • 1 ½ pounds lean Ontario ground beef
  • 1 ½ teaspoons each: dried sage leaves, thyme leaves and celery salt
  • ½ teaspoon each: ground allspice, cinnamon and nutmeg
  • ¾ cup packed mashed Ontario potato (1 potato)

Glaze:

  • 1 cup smooth jellied cranberry sauce
  • ¼ cup each: barbecue sauce and water
  • 2 tablespoons Ontario maple syrup

1. In food processor, pulse mushrooms and onion until evenly ground, stopping often to scrape down sides.. Place in large bowl; add beef, sage, thyme, celery salt, allspice, cinnamon and nutmeg. Add potato; mix well with your hands. Shape into approximately 42 meatballs 1 ½-inches.

2. Arrange oven racks in top and bottom thirds of oven. Spray 2 large rimmed baking sheets with vegetable oil spray. Place half of the meatballs on each sheet. Bake in preheated 350 degree F oven, switching racks halfway through, until meatballs are brown and firm to the touch, about 20 minutes. Let stand on baking sheets for 3 minutes then remove to large serving bowl.

3. Glaze: In medium skillet, over medium-low heat, combine cranberry sauce, barbecue sauce, water and maple syrup, stirring often, until melted and fairly smooth. If needed, stir in a bit more water. Pour sauce over meatballs; stir gently to coat. Serve with toothpicks.

Make ahead tip: Bake and cool meatballs. Refrigerate in sealed container for up to 3 days or freeze. Warm meatballs in microwave for 7 minutes. Prepare glaze and serve as above. Serve warm.