Almond and Herb Mushroom Caps

By: Marilyn Bentz-Crowley

Many herbs are perennial and all need little tending in a sunny garden or in balcony pots. Snip and chop whatever is most abundant for these delicious hot mushrooms.

24 cremini or button mushrooms, each about 1 1⁄2 inches (4 cm) across
3⁄4 cup (175 mL) toasted slivered almonds, divided
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1⁄4 cup (50 mL) minced red onion
1 garlic clove, minced
1⁄4 tsp (1 mL) freshly ground black pepper
1 tsp (5 mL) tamari or soy sauce
1 tsp (5 mL) balsamic vinegar
1 tsp (5 mL) each of chopped fresh rosemary and oregano or 2 tsp (10 mL) chopped fresh mixed herbs
1⁄2 cup (125 mL) fresh white-bread crumbs
Maldon or other coarse salt
Several sprigs fresh rosemary or other herb

1. Remove stems from mushrooms; finely chop. Finely chop 1⁄4 cup (50 mL) almonds. Set caps and remaining almonds aside.

2. Heat oil and butter in a small frying pan over medium heat until hot. Add onion and garlic; sauté 2 to 3 minutes. Add chopped stems; sauté 4 to 5 minutes or until much reduced in volume. Remove from heat, stir in pepper, tamari, vinegar, herbs and chopped almonds. Then stir in bread crumbs.

3. Dividing among caps, firmly fill each one. Place 8 to 10 slivered almonds over filling. Mushrooms can be covered and refrigerated for up to half a day.

4. Grill upright on hot barbecue for 3 to

5. minutes or until hot and mushrooms are partially cooked. Garnish each with a few salt flakes and tiny sprig of rosemary or chopped herb. Serve immediately.

Makes 24 nibbles

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Apple Butter

By: Lucy Waverman

 

Scrumptious on toast, muffins or as a filling for a tart, this thick, jam-like purée keeps for a month in the refriger-ator or in the freezer for use all year. A mixture of apples such as Spys, Cortlands, Mutsu and Royal Gala give a deliciously complex taste to the apple butter, but if you have to choose, just use Spys.

3 cups (750 mL) apple cider
4 Ibs (2 kg) apples
Grated rind of 1 lemon
1/4 cup (50 mL) lemon juice
1 cup (250 mL) granulated sugar

1. Place cider in large pot. Bring to boil on medium-high heat and boil until reduced by half, about 10 to
15 minutes.

2. Peel and core apples and thinly slice. Add to cider along with the lemon rind and juice. Cook on medium-low heat for 15 to 20 minutes or until very soft.

3. Purée in batches in food processor or use an immersion blender. Add sugar, return to low heat and cook for 3 to 4 hours, stirring occasionally until apples are very thick, watch to ensure the bottom doesn't scorch. Taste the mixture as it cooks, adding more sugar if needed.

Makes 3 cups

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Maple Cream

By: Michelle P. E. Hunt and Laura Panter

 

One of our favourite desserts growing up was maple syrup drizzled over ice cream. We re-mastered this memory into a delicious after-dinner cocktail that will satisfy any sweet tooth craving.

1. To a cocktail shaker filled with ice, add ½ oz Cognac, ½ oz maple syrup, ½ oz dark crème de cacao and 1 oz cream.

2. Shake sharply and strain into a Martini glass.

3. Garnish with a mint sprig.

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