Bonnie Stern Food News
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Contents

Kitchen Hack & Tips

Bonnie's Book Club

Corporate Services

News and Events

Bonnie's Cookbooks

Featured Recipes

Contact

Bonnie Stern

Phone: 416 484 4810

Email:
bonnie@bonniestern.com

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Website:
www.bonniestern.com

About Bonnie

When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.

Bonnie is an award winning author of twelve best-selling cookbooks and wrote a weekly newspaper column for almost 30 years, first for the Toronto Star and then for the National Post. She offers a wide variety of corporate services, cooking workshops and unique book clubs where authors actually attend and dinner is included. Bonnie is the recipient of the 2007 Premier’s Award.

 

 October 2018

September was filled with family and friends getting together for Rosh Hashanah and the New Year. October is looking like it’s back to business – delicious business but very busy with Thanksgiving around the corner and so many food events this season. I am honoured to be the keynote speaker at the Canada’s Table event featuring cookbooks, cookbook authors and everyone who loves to cook. It has been quite an adventure looking back over my start in the culinary world - it wasn't called that in the 70's. (See News and Event section below for more details.) I am also looking forward to November when I have the pleasure of moderating the evening at George Brown College when Yotam Ottolenghi is in Toronto celebrating his new cookbook Ottolenghi Simple. (This event is already fully booked.)

We still have a few seats left in our November book club with Anthony Rose introducing his new cook book The Last Schmaltz. His October book club filled quickly so don't miss this delicious and entertaining evening.

I am happy to announce a new book club on Sunday, December 2 with the wonderful Frederic Morin and David McMillan, chef/owners of the beloved Joe Beef in Montreal. When their first book was published we hosted a book club with the Drake Hotel where Anthony Rose was head chef. This time we will all be back together again at Anthony's own restaurant Big Crow. (See details in the book section below.)

Look in the recipe section for Thanksgiving ideas – it's always such a delicious and meaningful holiday.

Wishing everyone the best Thanksgiving weekend.

Bonnie

Kitchen Hack
INSTANT READ MEAT THERMOMETERS – MORE THAN JUST MEAT
INSTANT READ MEAT THERMOMETERS – MORE THAN JUST MEAT

With Thanksgiving fast approaching, and then the holidays, when many people cook turkeys or roasts, it’s a good time to talk about meat thermometers. It is hard for me to understand when we pay a lot for meat and poultry why so many of us don’t use a meat thermometer and take the guesswork out of knowing when something is ready. Follow the directions and make sure the the tip of the probe is in the centre of what you are testing, not touching bone, fat or the pan.

Instant read meat thermometers can be used for so much more than meat. Years ago, when I made a huge challah bread for a family dinner and the inside was raw, I learned how to use my meat thermometer for cakes and breads too. Cakes and breads are done when you insert the thermometer in the thickest part and it registers between 185F and 195F.

I have used the Thermapen for almost 10 years. I am very happy with it but there are more reasonably priced versions on the market now.



Bonnie's Book Club

Bonnie's Book Club is a labour of love. Nothing pleases Bonnie more than to have the opportunity to bring readers and writers together in a truly unique way that offers the rare opportunity to meet some of Canada's leading authors (and some from farther away), discuss their work and enjoy a delicious meal inspired by the book.

Drawing on her degree in English and her passion for food and cooking, Bonnie Stern invites you to a literary feast you won't soon forget - Oprah's book club never tasted this good!

Small print: All registrations must be paid in full when registering. Please check your schedule carefully before registering. Cancellations can be accepted only up to 14 days before event date, a $50 charge (plus HST) applies to cover the administration fee and cost of the book. However, at any time you may send someone in your place for no additional charge. It is the attendee’s responsibility to mark their calendar with the date, time and location of the event.


OCTOBER

MARK CRITCH: SON OF A CRITCH
MARK CRITCH: SON OF A CRITCHOver the years, Bonnie has welcomed some of Newfoundland’s best storytellers, such as beloved author Michael Crummey and singer/songwriter Alan Doyle, to the Book Club to celebrate their work with incredible food and great conversation. In October, Bonnie is pleased to continue the tradition as she welcomes CBC TV’s Mark Critch to the Book Club for the launch of his funny and poignant memoir SON OF A CRITCH: A Childish Newfoundland Memoir.

What could be better than growing up in the 1980s? How about growing up in 1980s Newfoundland, which - as Mark Critch will tell you - was more like the 1960s. Take a trip to where it all began in this funny and warm look back on his formative years.

Here we find a young Mark trick-or-treating at a used car lot, getting locked out of school on a fourth-floor window ledge, faking an asthma attack to avoid being arrested by military police, trying to buy beer from an untrustworthy cab driver, shocking his parents by appearing naked onstage - and much more.

Best known as the "roving reporter" for CBC's This Hour Has 22 Minutes, Mark Critch has photo-bombed Justin Trudeau, interviewed Great Big Sea's Alan Doyle (while impersonating Alan Doyle), offered Pamela Anderson a million dollars to stop acting, and crashed White House briefings. But, as we see in this playful debut, he's been causing trouble his whole life.

Son of a Critch captures the wonder and cluelessness of a kid trying to figure things out, but with the clever observations of an adult, and the combination is perfect.

Date: Tuesday October 2, 2018 (Limited seats available)
Time: 6:30pm to 9:30pm
Location: The Edible Story
320 Richmond Street East, Unit 105 (Entrance on Sherbourne), Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Son of a Critch sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


OCTOBER/NOVEMBER

ANTHONY ROSE & CHRIS JOHNS: THE LAST SCHMALTZ
ANTHONY ROSE: THE LAST SCHMALTZFor a number of years, Chef Anthony Rose has been an important part of the success of Bonnie’s Book Club. His incredible restaurants – Rose and Sons, Big Crow and Fat Pasha – have served as the perfect venues for truly memorable evenings of food and books. In October, Bonnie is thrilled to welcome Anthony as an author for the launch of his debut book The Last Schmaltz: A Very Serious Cookbook.

Whether you know him as Toronto's King of Comfort Food, the Don of Dupont, or the Sultan of Smoked Meat, a conversation about the food and restaurant scene in Toronto isn't complete without mention of Anthony Rose. From his famous Fat Pasha Cauliflower (which may or may not have caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding, Anthony's dishes have consistently made waves in the culinary community. Now, in his first cookbook, Anthony has teamed up with internationally-renowned food and travel writer Chris Johns to share his most famous recipes and stories.

Be amazed by the reactions Anthony received when he ingeniously invented a dish called the "All-Day Breakfast." Thrill at the wonder Anthony felt when, as a young Jewish kid, he tasted the illicit lusciousness of bacon for the first time. Or discover the secret ingredient to the perfect shore lunch on a camping trip (hint: it's foie gras).

Often funny, sometimes ridiculous, but always delicious, The Last Schmaltz is a peek into the mind of a much-loved chef at the top of his culinary game.

Date: Monday October 22, 2018 (Wait list only)
or Monday November 5, 2018
Time: 6:30pm to 9:30pm
Location: Big Crow
176 Dupont Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Last Schmaltz given out at the event)
Advance registration only: Bonnie Stern 416 484 4810



DECEMBER

FREDERIC MORIN, DAVID McMILLAN
& MEREDITH ERICKSON:
JOE BEEF, SURVIVING THE APOCALYPSE
DAVID McMILLAN, FREDERIC MORIN & MEREDITH ERICKSON:< /BR>JOE BEEFWhat better way to close 2018 than with two of the world's most celebrated chefs and restauranteurs? In December, Bonnie is pleased to welcome back her good friends from Joe Beef – Frederic Morin and David McMillan as they launch one of the year's most anticipated cookbooks, Joe Beef: Surviving The Apocalypse.

It's the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen.

In their much-loved first cookbook, Frederic Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now they're back with another deeply personal, refreshingly unpretentious collection of 150 new recipes, some taken directly from the menus of Fred and Dave's acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress soup with Trout Quenelles, Artichokes Bravas, and Deer Beer Belly alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns.

Also included are instructions for making your own soap and cough drops and guidance on stocking a cellar with apocalyptic essentials - Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar - for throwing the most sought-after in-bunker dinner party.

In this book filled with recipes, reflections, and ramblings, you'll find chapters devoted to the Quebecois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave's unique take on barbecue (Brunt-Enf Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on why French cuisine rocks at a dinner party.

Whether you're holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it your own, and about living, or at least surviving, in style.

This is going to be an epic evening.

Date: Sunday December 2, 2018
Time: 6:30pm to 9:30pm
Location: Big Crow
176 Dupont Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Joe Beef, Surviving The Apocalypse given out at the event)
Advance registration only: Bonnie Stern 416 484 4810



Book Club Locations
 
The Edible Story3
The Edible Story2
The Edible Story1
The Edable Story5
The edible story
The Edible Storyx

The Edible Story
This cooking school, catering company and event space is the perfect place for our themed book club. Owners/chefs Alanna Fleischer and Brian Cheng will create a menu to suit.

320 Richmond Street East #105
Toronto

(Entrance on Sherbourne)
647 278 1819

www.theediblestory.com

Big Crow3
Big Crow1
Big Crow2
Big Crow4
Big Crow6
Big Crow7
Big Crow x

Big Crow

We love the crazy deliciousness of Big Crow – Rose and Sons backyard bbq patio. It was so successful in the summer when it opened, they winterized it with walls, ceilings, heaters and blankets so it's now open all year.

176 Dupont Street
Toronto

(in the back of Rose and Sons)
647 748 3287

www.roseandsonsbigcrow.com

Corporate Services

Corporate culinary events are a great way to host a corporate function. Great food always brings co-workers and staff together. People have fun, learn a lot and take home delicious memories.

Events are customized to meet your location, schedule, objectives and food preferences. Bonnie works with nutritionists, food producers, restaurants, etiquette experts and authors to create exciting programs.

All events will be planned and hosted by Bonnie personally.

Corporate Cooking Class
Private Cooking Class

 

Bonnie Stern has worked with various food manufacturers, grocery chains, restaurants, chefs, health professionals as well as cookware manufacturers, etc., offering a wide variety of corporate services, such as:

Corporate culinary events
Corporate family dinners
Market Tours
Recipe development
Private cooking classes
Product consultation
Menu consulting for parties
Fundraising events

For detailed information,
please call: 416 484 4810

Bonnie's Cookbooks
 
Friday Night Dinners (Paperback)

Friday Night Dinners

Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.

Published by Random House of Canada, 2010, 320 pages, paperback

$29.95

Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's
Essentials of Home Cooking

Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.

Published by Random House of Canada, 2003, 208 pages, paperback

$34.95
Appetizers
Appetizers
A very special collection of over 150 mouth-watering recipes including soups, spreads, salads, hors d'oeuvre, pastas and much more. Complete with presentation, entertaining, menu planning tips and over 50 detailed illustrations.

Published by Random House of Canada, 1990, 176 pages, paperback

$22.95
HeartSmart
HeartSmart
This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.

Published by Random House of Canada, 2006, 480 pages, paperback.

$34.95
Desserts
Desserts
Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.

Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.

Published by Random House Canada, 1998, 214 pages, paperback

$21
News And Events
CANADA'S TABLE
CANADA'S TABLESaturday October 13, 2018

Celebrate the history, influence and importance of cookbooks and great Canadian authors both past and present with a full day of panel discussions, demos and workshops. Presented by Fort York National Historic Site.

For more information click: Canada's Table

RENE REDZEPI & DAVID ZILBER
AT ISABEL BADER THEATRE
RENE REDZEPI & DAVID ZILBER<br/ >AT ISABEL BADER THEATRESunday October 14, 2018

Join Rene Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs Noma's acclaimed fermentation lab, to discuss the release of their highly anticipated book, The Noma Guide to Fermentation.

Each ticket includes a signed copy of The Noma Guide to Fermentation, admission to the discussion and interactive demonstration, a tasting from the book, and book signing.

For more information click: The Noma Guide to Fermentation

RESTAURANTS FOR CHANGE
RESTAURANT FOR CHANGEWednesday October 17, 2018

One night, 19 cities, 90+ restaurants, one goal: supporting community food programmes across Canada. For more information, click: Restaurants for Change

TASTE CANADA AWARDS GALA
TASTE CANADA AWARD GALAMonday October 29, 2018

Taste Canada brings together Canadian food and beverage writers, publishers, chefs, restaurateurs, farmers, industry, culinary colleges, media and cookbook fans, recognizing that food connects us all. Since 1998, Taste Canada has presented awards to some of the best Canadian food writers at an annual Award Gala in Toronto.

For more information click: Taste Canada

BONNIE AT RELISH COOKING STUDIO, KITCHENER
IN THE MIDDLE EASTERN KITCHEN
IN THE MIDDLE EASTERN KITCHEN WITH BONNIE STERNSaturday November 10, 2018

Join Bonnie as she showcases some exceptional Middle Eastern dishes, rich in flavour and spices. She will introduce you to many ingredients as well as entertain you with stories and highlights from her vast knowledge of the culture and cuisine of the area.

Bonnie is the perfect person to introduce you to Middle Eastern flavours as she has lead eight culinary tours to Israel and will lead a ninth one in February, 2019.

For more information click: In The Middle Eastern Kitchen with Bonnie Stern

DELICIOUS ISRAEL WITH BONNIE STERN
DELICIOUS ISRAEL WITH BONNIE STERNSunday November 18, 2018

McClure Hall, City Shul, 300 Bloor Street West

Israeli food is what everyone wants to eat right now. Come and see what the fuss is all about – the exciting mash-up of food and flavours from the Middle East, the Mediterranean and North Africa; the markets bursting with colourful fruits and vegetables; the healthful and casual lifestyle; the growing number of restaurants, bakeries, boutique wineries and artisanal distilleries will all be discussed. Bonnie’s photos will make you hungry for Israel and the Israeli treats from By the Way and the homemade cookies from Bonnie that we will serve after the presentation.

For tickets click: Delicious Israel

BONNIE'S CHALLAH WORKSHOP
BONNIE'S CHALLAH WORKSHOPChallah is the Jewish celebration bread that is enjoyed at every Friday night dinner except during Passover. However, now challah has risen way above Jewish cooking and is a favourite for French toast, grilled cheese sandwiches, bread pudding and so much more.

In this workshop Bonnie will show you everything you need to know to make the most delicious and beautiful braided challah. Everyone will have a chance to make challah dough, knead the dough and get to know the perfect texture at each stage. You will learn to make braids with 3, 4 and 6 strands and also round braided breads. You will learn about ingredients and all the tricks and tips you need for success.

This very popular workshop includes coffee and cinnamon buns, snacks, a delicious lunch or dinner, printed recipes, all ingredients and lots of fun. And best of all - you'll take home your own challah on Bonnie's favourite quarter sheet pan to bake for your family and friends.

Please Note: As with our Israeli Family Dinner class, right now we are only offering this to groups (groups of ten with one person organizing the group) but we are taking a wait list for open classes.

For more information please send your name, email address and phone number with subject line: Bonnie’s Challah Workshop to bonnie@bonniestern.com and let us know if you are interested in bringing a group or would like to join an open class.

ISRAELI FAMILY DINNER
ISRAELI FAMILY DINNERMiddle Eastern and Israeli food is what everyone wants to eat right now so come and learn the ingredients and flavours that make it so popular. Israel is an immigrant country and Israeli cuisine is a delicious mash-up of food and flavours from the Middle East, the Mediterranean and North Africa.

Workshop includes appetizers on arrival, lunch or dinner, recipes and lots of fun.

Please note: As with our Challah Workshop, right now we are only offering this to groups (groups of ten with one person organizing the group) but we are taking a wait list for open classes.

Please send your name, email address and phone number with subject line: Israeli Family Dinner to bonnie@bonniestern.com and let us know if you are interested in bringing a group or would like to join an open class.

"Bonnie: thank you once more for a wonderful evening of amazing food and inspiration. I was on a food high when I got home and could not get the thought of your incredible chicken out of my mind! Your recipes are the best."  Barbara Kerbel

Featured Recipes
STUFFED WHOLE KABOCHA SQUASH
  • one 3 1/2 to 4 lbs kabocha squash
  • 1 to 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt


  • filling:
  • 1 cup basmati rice
  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1/2 lb cremini mushrooms, sliced
  • 1/2 cup coarsely chopped cooked chestnuts (or roasted pecans)
  • 1/4 cup dried cranberries or dried cherries
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • kosher salt and freshly ground black pepper to taste
  • 2 tbsp butter, optional
  • 1 egg, beaten, optional
  • 1/2 to 1 cup grated hard or semi-hard cheese, optional
  • more herbs for garnish
  • STUFFED WHOLE KABOCHA SQUASH

    My friend, Gil Hovav, Israel's most beloved story-teller, stuffed a squash like this and posted a photo. It looked so perfect for Thanksgiving I made it right away using his photo as inspiration.

    If you want the stuffing to hold together when you slice the squash add a beaten egg or 1 cup grated cheese to the filling before stuffing it into the squash. If you can't get all the stuffing in, don't worry - just eat it. (If you added a raw egg, bake it separately and then eat it.) Kabocha squash is sometimes bright orange or deep green and the skin is delicious after it's cooked.

    This makes a great side dish or vegetarian/vegan main course. If you want it vegan (this is a great alternative main course for Thanksgiving) omit butter, egg and/or cheese. Peeled, cooked and ready to eat chestnuts are available in Italian markets and many grocery stores especially near the holidays. You can stuff other squash like butternut or buttercup in a similar way - but cut it in half through the stem. (Kaboucha, butternut and buttercup all have firm buttery flesh.) You can also use other grains (eg. wild rice, farro, freekeh, quinoa) instead of rice – cook them in step 4 until almost cooked, most will take longer than basmati.



    Method:

    1. Cut the top off the squash and hollow out the inside. Brush inside with olive oil and sprinkle with salt. Place on a parchment paper lined baking sheet and cover loosely with foil. Roast in a preheated 400F oven one hour. Squash will only be partially cooked.

    2. Meanwhile rinse basmati rice well in a strainer, until the water runs clear. Soak in a bowl of cold water while preparing the other ingredients.

    3. In a deep 10" skillet or wide saucepan, heat remaining 2 tbsp olive oil and add onions. Cook gently about 10 minutes until lightly browned. Add mushrooms and cook with onions until any liquid from the mushrooms evaporate.

    4. Bring a medium saucepan of water to a boil. Add 1 tbsp kosher salt. Drain soaked rice and add to boiling water. Stir so rice does not settle on the bottom of the pot and cook 5 to 7 minutes until tender but slightly al dente in the middle. Drain and rinse with cold water.

    5. When mushrooms are ready add chestnuts and cranberries. Cook one minute and stir in drained rice. Cook gently about 5 minutes. Add herbs and salt and pepper to taste, and butter if using. Cool 5 to 10 minutes.

    6. If using egg and/or cheese add to rice now. Remove partially cooked squash from oven. Carefully but firmly spoon rice into squash. Replace foil and return to oven for 45 to 60 minutes longer or until squash is very tender.

    7. Serve warm, in wedges, with dill and/or parsley on top.

    serves 8 to 10 as a side dish or 6 for a main course

    SHEET PAN ROAST TURKEY BREAST WITH LOTS OF VEGETABLES
  • 1 single turkey breast, boned but with skin, about 3 to 3½ lbs
  • 2 tbsp each extra virgin olive oil and honey
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp chopped fresh rosemary


  • vegetables:
  • 1 red onion, peeled and cut into wedges
  • 4 large cloves garlic, sliced
  • 2 carrots, peeled and cut on the diagonal
  • 1 lb butternut squash, sliced or cut into chunks (you can leave the peel on and eat it)
  • 1 lb red potatoes, cut into wedges or left whole or halved if small
  • 1 lemon, sliced
  • 1/4 cup extra virgin olive oil
  • 2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp harissa or other hot sauce, optional
  • 3 sprigs each fresh rosemary, thyme, parsley and sage
  • 1/2 lb (or more) broccoli spears, halved Brussels sprouts, rapini, chunks of red peppers or cherry tomatoes


  • garnish:
  • more sprigs fresh herbs
  • SHEET PAN ROAST TURKEY BREAST WITH LOTS OF VEGETABLES

    The secret to making a moist and juicy roast turkey breast is to buy a good one and then don’t overcook it. Use a meat thermometer - it should read at least 165F to 175F when inserted into the thickest part. (See Kitchen Hack section about meat thermometer.)

    Sheet pan dinners are such a good idea because everything cooks together on the baking sheet. I start with the turkey and root vegetables and then add quicker cooking vegetables like broccoli, Brussels sprouts, rapini or cherry tomatoes etc about 20 minutes before the turkey is ready. Serve with pan juices or cranberry sauce. Double recipe if you have more people.



    Method:

    1. Place turkey breast in a baking dish in a single layer. Combine olive oil, honey, mustard, salt, pepper and rosemary and rub into turkey. Marinate at room temperature up to 30 minutes while prepping vegetables or refrigerate up to overnight.

    2. Place onions, garlic, carrots, squash, potatoes and lemon slices in a large bowl and toss with olive oil, salt, pepper and harissa or other hot sauce or spice.

    3. Spread on a large baking sheet lined with parchment paper. (Do not wash out the bowl yet.) Nestle the turkey breast, skin side up, in the centre of the vegetables so that the turkey is more or less on the pan with the vegetables around it. Put the herbs all over. Cover loosely with foil and roast in a preheated 425F oven for 30 minutes.

    4. Uncover, reduce heat to 375F, and roast 25 to 30 minutes longer, checking occasionally - if the turkey breast is browning too much and if so cover only that loosely with foil. Check temperature of turkey with a meat thermometer and when it registers approximately 150F, toss remaining vegetables in the unwashed bowl and add to pan. Roast 15 to 20 minutes longer or until turkey reaches at least 165F at the thickest part. (Exact time will vary according to the thickness of the turkey and your oven.)

    5. Discard large dried sprigs of herbs. Slice the turkey breast and return to vegetables. Spoon pan juices over the top of sliced turkey. Top with fresh herbs.

    makes 6 to 8 servings

    HOMEMADE CRANBERRY SAUCE WITH ORANGE AND PORT
  • 4 cups fresh or frozen cranberries (12oz/340g pkg)
  • 1 cup sugar (white, brown, or part white and part brown, or part honey or part maple syrup)
  • 1/2 cup water (or cranberry, orange, pomegranate, or grape juice)
  • 1/2 cup Port wine (or red wine, rose, water or juice)
  • peel of one orange, optional
  • HOMEMADE CRANBERRY SAUCE WITH ORANGE AND PORTIt is so easy, quick and fun to make homemade cranberry sauce. The great thing about making it yourself is that you can vary the ingredients in so many different ways. Just follow the formula and it will work. It is liquidy when it is hot but thickens as it cools - so don't worry. I love it with mayo in cold turkey sandwiches.

    Method:

    1. Place sugar and liquid (and orange peel if using) in a large saucepan and bring to a boil.

    2. Add cranberries and bring to a boil. Simmer, stirring often, until cranberries 'pop' (that's the fun part). Cook until sauce thickens and squish any whole cranberries with a wooden spoon.

    3. Transfer to a bowl and cool. Serve cold.

    makes 2 cups

    MITCHELL DAVIS' SOUTHERN STYLE CORNBREAD
  • 1/2 cup butter or extra virgin olive oil or a combination
  • 4 cups cornmeal
  • 3 tbsp sugar
  • 2 tsp kosher salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 eggs
  • 1 1/3 cups milk
  • 3 cups buttermilk
  • MITCHELL DAVIS' SOUTHERN STYLE CORNBREADThis is the perfect cornbread as a base for a stuffing - not too sweet, not too rich, easy to make and gluten-free. It's also delicious as a quick bread - you can half the recipe and bake in an 8" square pan. Variation include adding grated cheese, jalapenos, corn kernels, chopped cilantro, roasted red peppers, etc. to the batter.

    Method:

    1. Place butter or oil in a 9"x 13" baking dish and place in a preheated 400F oven while making batter.

    2. In a large bowl combine cornmeal, sugar, salt, baking powder and baking soda. Whisk for a minute to mix well.

    3. In another bowl beat eggs with milk and buttermilk.

    4. Combine dry ingredients with egg mixture and mix thoroughly. Carefully remove pan from the oven and swirl and brush melted hot butter or oil around the pan. Mix butter or oil into the batter. Pour batter into the pan. Reduce oven temperature to 350F and bake 35 to 45 minutes or until middle springs back when lightly pressed and sides of bread come away from pan. (Or when your meat thermometer registers 185F - but don't let the tip touch the bottom of the pan.)

    5. Cool on wire rack.

    makes one large 9"x 13" bread

    END OF SUMMER RUSTIC FRUIT TART
    pastry:
  • 2 cups all-purpose flour
  • pinch of kosher salt and 1 tbsp sugar
  • 1 cup cold butter, cut into small pieces or grated and frozen
  • 1/3 cup ice water or more as needed


  • filling:
  • 2 1/2 lbs blue plums and/or peaches or a combination, pitted, halfed and cut into chunks (or apricots, nectarines, cherries etc)
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup all-purpose flour
  • 2 tbsp cold butter diced


  • topping:
  • 1 egg, lightly beated
  • 1/4 cup coarse sugar
  • sifted icing sugar, berries, sprigs of mint, edible flowers, optional
  • ice cream or whipping cream, optional
  • END OF SUMMER RUSTIC FRUIT TARTThis is my favourite type of pie -  rustic looking and so delicious. Use blueberries, apples, rhubarb - go with the seasons. (I don't peel plums, peaches, apricots or nectarines.)

    Method:

    1. Combine flour, salt and sugar in a large bowl. Cut in pieces of butter with a pastry blender or your fingertips until it is in small bits, or if you have frozen grated butter just stir into flour mixture. Add ice water and toss with a fork or your fingers until flour is moistened. Lightly knead into a ball adding 1 tbsp more water at a time as necessary – you don’t want dough to be wet but you want it to hold together. If not using pastry right away, flatten ball, wrap in plastic and refrigerate.

    2. Roll out dough to a large circle about 12 to 14" in diameter. Remember this is rustic so it does not have to be exact. Transfer to a 12" x18" sheet pan lined with parchment paper. don't worry if pastry is hanging over the edges a bit.

    3. Toss fruit in a large bowl with sugar, cinnamon and flour. Add butter pieces.

    4. Spread fruit in the centre of pastry leaving a border of 3" or 4" around. Fold dough over fruit leaving the centre open. Brush top pastry with egg and sprinkle with coarse sugar. Bake in a preheated 425F oven for 20 minutes. Reduce heat to 375F and bake 30 to 40 minutes longer until fruit is tender and pastry is browned. Cover loosely with foil if browning on top too much. Cool on rack and then transfer to serving platter. Dust with icing sugar and scatter berries, mint, flowers etc over top if using.

    makes 8 to 10 servings

    PEANUT BUTTER, CHOCOLATE CHIP AND OATMEAL COOKIES
  • 1 cup butter
  • 1 cup peanut butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 2 1/2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 12 oz chopped semisweet or milk chocolate (or a combination)
  • 3/4 cup each raisins or chopped toasted nuts (almonds, pecans, walnuts or peanuts)
  • PEANUT BUTTER, CHOCOLATE CHIP AND OATMEAL COOKIESThis is like three of my favourite cookies in one. I often make them gluten free using Cup4Cup GF flour.

    Method:

    1. In a stand mixer with the K-beater or with an electric hand mixer cream together butter and peanut butter until light. Add sugars and beat a few minutes. Add eggs, beat well and then vanilla.

    2. In another bowl combine oats, flour, baking soda, cinnamon and salt. Add to butter mixture and mix just until combined. Add chocolate, raisins and nuts. Refrigerate batter about 2 hours or up to overnight.

    3. Place balls of batter (about 1 1/2 tbsp each – I use a small ice cream scoop) 2" apart on parchment paper lined baking sheets. Flatten slightly (they will spread) and bake in a preheated 350F oven 12 to 15 minutes or until lightly browned. Cool on wire racks.

    makes about 60 cookies


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