UPDATE: Crawford’s Village Bakery is closing November 30, 2014.

Grab your Easter bonnets, ladies and gents, and follow me along the virtual bunny trail as I gather up some of my favourite local treats. This week, I focus on what you need to order ahead: hams, quiches, pies, and handcrafted Easter chocolate. I share a great tip on exceptional wines and my favourite fruit salad recipe (scroll down to the bottom for Mary Katherine’s Cinnamon-Scented Fruit Salad). Next week: potatoes, homemade desserts, and decorations. Make your Easter feast special for the loved ones gathered around your table. Hippety hoppety!

If you are looking for premium local estate wines and boutique imports (many of which are not available through the LCBO) at direct-from-winery pricing, contact Oakville’s Laurie Blaha. A broker for Sideroad Twenty Cellars, Laurie will suggest wines to pair with your Easter dinner and give you a $10 off your first purchase coupon. Order on-line. Delivery can be made to your home, office, or cottage. Ontario residents only. But hurry – orders should be in by Monday April 14th for delivery by Thursday April 17th in time for Easter.

Our sizable clan is planning an easy Easter lunch. I’ve pre-ordered freshly baked quiches from Crawford’s Village Bakery & Distinctive Foods; they also sell frozen, unbaked quiches. Crawford’s is brimming with a wonderful assortment of quality gourmet pantry products and freshly baked goodies. Easter suggestions include lemon meringue or Easter Egg pies (chocolate mousse  pie garnished with whipped cream and an Easter egg, available from April 18th through April 21st only), squares (including rhubarb or lemon on a shortbread base), and cookies (including Cottontail cookies). Crawford’s handcrafted Easter chocolate, made on-site using fine Belgian chocolate, has been a long-enjoyed tradition for our family. Look at the fine detail on Charlotte and Edward and the beautifully decorated large egg, ready to be filled with Crawford’s truffles, hazelnut crisps, and caramels.

Quiches in the oven, next stop: ham. My nephew-in-law, Jean-Yves, served a succulent slower-cooker ham at Christmas, so I am giving this recipe a try for the first time: Cook’s Illustrated Slow-Cooker Glazed Ham. Cook’s Illustrated recipes are from America’s Test Kitchen and are exhaustively tested and re-tested, so I am confident the recipe will work. I bought the magazine (Cook’s Illustrated Make-Ahead Dinners 2014) at Target a few weeks ago but you can access the recipe on-line here by signing up for a 14-day free trial membership: http://www.cookscountry.com (it costs a few dollars a month to continue with the membership).

You can’t use a spiral-cut ham for this recipe because it will dry out in the slow cooker. I’ve ordered a Country Ham (uncut, bone-in, skin-on, cured/smoked) from Heatherlea Farm Market in Caledon, ON. Heatherlea’s Country Hams are sourced from Stemmler’s in Heidelberg, Ontario and are excellent quality hams from local farms. Heatherlea Farm Market raises pasture-fed, free-run, drug-free Black Angus beef and sells local free-run, naturally-raised chicken, pork, lamb, and bison. Wild boar, Berkshire pork, and emu are available on occasion.

Especially lovely at Easter, this colourful fruit salad is enrobed with a cinnamon and citrus-infused syrup. I use a different combination of fruit every time: this time strawberries, kiwi, pineapple, mango, and oranges. Thanks to my bff’s sister-in-law, Mary Katherine, for the recipe.

Mary Katherine’s Cinnamon-Scented Fruit Salad

Makes about 6 servings (easily doubled)

This keeps well for a couple of days in the refrigerator.  Delicious served alone or over ice cream or lemon gelato. It makes a good breakfast topped with vanilla yogurt and granola.

Ingredients:

1 orange
1 large lemon
About 5 to 6 cups total of assorted, ripe but still firm fruits, peeled and cut into bite-sized pieces (combos of citrus, berries and tree fruit work well)
1 cup of water
1/4 cup of sugar
1 cinnamon stick

Directions:

1. With a sharp knife or vegetable peeler, remove only the peel (leaving the bitter white pith behind) of the orange and the lemon; slice peel into thick strips and set aside. Segment the orange, cut into bite-sized pieces and add to a large 8-cup capacity bowl; set aside. Juice the lemon; add about 3/4 of lemon juice to large bowl (reserve remaining 1/4 to adjust acidity level to your taste at the end).
2. Add assorted fruit to large bowl; stir gently to coat with lemon juice to prevent browning.  Chill in refrigerator.
3. Meanwhile, heat water to boiling in a small saucepan. Add sugar; stir until dissolved. Add cinnamon and reserved peel; immediately reduce to medium heat. Simmer gently until slightly reduced, 10 to 15 minutes. Remove from heat; cool to lukewarm.
4. Strain syrup; pour over prepared fruit and fold in gently so as not to bruise fruit. Discard peel but keep cinnamon sticks for garnish. Taste salad and if desired, add remaining 1/4 of reserved lemon juice; fold gently. Cover and store in airtight container in the refrigerator until ready to serve. Garnish with cinnamon sticks, if desired.

“What on earth is a felfie” you ask? A “selfie” is a photo that you take of yourself and post to social media. Our farmers are taking the selfie trend and turning it into something cool: selfie + farmer = felfie.

To celebrate the 2014 International Year of Family Farming, I have collected felfies from some fun local farmers that you really ought to get to know. I hope you will be inspired to visit their farms and follow them on social media. Since it is #ThankaFarmerThursday, let’s tell these families how grateful we are for their farm-to-table-fresh, quality products. Be sure to check my Farm/Farmers’ Market Directory for a listing of local farm markets and farmers’ markets.

#felfie #familyfarming #ThankaFarmerThursday

The Thatcher Family:

#naturallyraised #farmbeauties #farmlove

“This is Dana and Sophie Thatcher, and their wee friend, of Thatcher Farms. We raise beef, pork, lamb, chicken, turkey and cut fresh meats here at the farm 5 days a week.  We have an on-farm butcher shop, bakery, and country store.”  [Dana Thatcher, Thatcher Farms]

Small-scale, mixed working farm. Naturally-raised, hormone, and additive-free meat; raised on farm, fed on their own farm-grown feed. Custom-order butchering. Meat pies, ready-made meals, sweet honey, eggs, pure maple syrup, artisan cheese, jams, and jellies, gift baskets, raw pet foods, and butchery classes. Click here to find out why Dana and Adam Thatcher earned the 2013 Ontario’s Outstanding Young Farmers award.

The den Haan Family:

 #hardworkers #farmdog

“John den Haan or as some of us know him as “Poppa John” is a second generation farmer. His dad and mom (Opa and Oma) purchased the farm we now farm on today when they came from Holland. John’s duties include… well everything. He is a jack-of-all-trades; whether it’s milking the cows morning and night, feeding, or in the fields he’s hard at work. Megs, our Border Collie and mascot, helps to round up the cows in the morning and can often be found wherever John is. She spends her spare hours greeting customers at the farm store. John and Megs are a true picture of hard workers.” [Marianne den Haan, daughter, Sheldon Creek Dairy]

#nextgeneration #happyfarmer #yougogirl

“Emily den Haan is 23. She is farming full-time on her own farm across the road and at Haanview Farms. She actually has her very own herd of purebred shorthorns. These shorthorns are pretty special – they belonged to Archie Currie, our father/grandfather. Emily has taken over much of the herd and is the next generation to have these cows and well, let’s just say she definitely shares the same passion for cows as grandpa did.” [Marianne den Haan, daughter, Sheldon Creek Dairy]

On-farm production and glass bottling of whole, non-homogenized, minimally-processed, naturally fresh milk and yogurt products from John and Bonnie den Haan’s own herd of happy and healthy cows that graze the pastures of the 3rd generation Haanview farm in Sheldon Valley. On-farm store; products also available in other retail locations. The 3rd annual Sheldon Creek Dairy Day on the Farm will be held on June 14, 2014, from 10:00 a.m. to 4:00 p.m..  It’s a great opportunity to meet the den Haan family and the cows, tour the barn, and enjoy the local farmers market, live music, face painting, kids craft, cooking demonstrations, and product samples.

The Laidlaw Family:

#familyroots #seventhgeneration #heirloomorchard

“I did capture our family planting a new orchard… (my favourite felfie). The tiny twig in the middle is in fact a baby apple tree! The feet belong to Spencer, Margo, [and their parents] Laura and Mark Laidlaw. And the last one is a little Hallowe’en vignette [of Laura] in our barn.” [Laura Kelly, Carl Laidlaw Orchards]

#creative #countrycharm

Seventh generation heirloom orchard and on-farm market: 20 varieties of pick-your-own or already-picked apples (including heirloom varieties), 3 varieties of pears, sweet corn, honey, and candy apples. Bring in baked goods, local squash, garlic, jams, and preserves.  Make your own pie on-site or buy already made. Barbeque hot dogs, sausages, corn, and drinks available on weekends. Old-fashioned fall family fun in a charming vintage setting. For details, please read my post “Happy Under the Apple Boughs: Carl Laidlaw Orchards”.

Thanks so much to my farmer friends for submitting your felfies!

‘Tis the morning after Christmas and all through the house,
Not a creature is stirring, not even a mouse.
The wrappings were strewn all about with great flair,
Now Dad snores loudly in his favourite chair.

The dog is nestled all snug in his bed,
While visions of squirrels dance in his head.
And my son in his PJs, cuddled in my lap,
Has just settled his brain for a long winter’s nap.

When in my mind, there arises such a clatter,
I spring from the couch to try to fix the matter…
After turkey and tinsel, we are all tuckered out,
But now there’s New Year’s dinner to fret about!

Keep calm and carry on, Olive has got you covered:

Roasted Beef Tenderloin with Red Wine Drizzle and Thyme Roasted Potatoes

I served this menu one year for my cherished bro and his dear family when we gathered around his cottage dinner table a couple of days before Christmas. The meal was easy, flavourful, and festive. My son thrilled to be surrounded by his cousins; my brother cracking all of us up with his incredible sense of humour; me, happy to be at his side…the evening forever sings in my heart. Consider splurging a little and serving this festive feast to your loved ones to celebrate the New Year. Wishing you a healthy and happy 2014.

A festively-coloured trio of vegetables made this menu extra special. Laura Calder’s Thyme Cream Tomatoes (from her Buckwheat Crêpes with Thyme Cream Tomatoes recipe) are simple yet sublime. I learned from Ricardo how to sauté frozen peas (straight from the freezer) in a few tablespoons of butter or olive oil, and then season with salt (sorry, can’t find his recipe anywhere on his site but that’s all there is to it). And of course, I served my brother’s favourite Sweet-Sour Purple Cabbage with Apples (which I made ahead and froze).

We started out with a recipe for the beef tenderloin but felt it needed tweaking, so Jane winged it from there; it turned out beautifully but of course, we didn’t write it down. Since then, I’ve tested a few recipes, selected what I liked from them, and combined them into this recipe.

Roasted Beef Tenderloin with Red Wine Drizzle and Thyme Roasted Potatoes

Serves 4 to 6

This meltingly tender yet flavourful beef tenderloin drizzled with a red wine and beef stock reduction is wonderful served with some crumbled blue cheese on the side and Thyme Roasted Mini Potatoes.

Get the potatoes in the oven first and then prepare the beef; remove the potatoes from the oven when done and let them rest at room temperature. When the beef has finished cooking, return the potatoes to a 250°F oven to warm up while the beef has a good long rest.

Thyme Roasted Potatoes

Ingredients:

3 lbs. mini Yukon Gold potatoes
2 tablespoon olive oil, divided
1 teaspoon coarse salt, divided
3 teaspoon chopped fresh thyme, divided

Directions:

1. Place both oven racks in middle of oven, leaving enough room between to fit a tray of potatoes. Preheat oven to 375°F.
2. Cut potatoes in half; divide evenly between two parchment-lined, rimmed baking trays.  Divide oil, salt, and thyme evenly between both trays; toss on potatoes, turning with your hands to coat evenly. Arrange potatoes cut side down and evenly spaced out on trays.
3. Place one tray on each oven rack; bake until tender and cut side is golden brown, about 25 to 30 minutes, rotating trays between both racks after 15 minutes.

Roasted Beef Tenderloin with Red Wine Drizzle

Butcher Bob at Burton Meats (Dundas St. location) sold me a superb beef tenderloin. He recommended that I sear the tenderloin first, and then cook it at a lower temperature of 375°F (contrary to many recipes that instruct the beef to be cooked at 450°F). He was right; it was so tender that I actually could cut it with a fork. Be sure to buy the No Salt Added beef broth (even low sodium will be too salty).

Ingredients:

1 whole beef tenderloin 3-lbs
Coarse salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil

Rub:
1 teaspoon white sugar
2 cloves garlic, finely minced
1 tablespoon chopped fresh thyme
1 tablespoon Dijon mustard
1 tablespoon low sodium soy sauce
3 tablespoons butter, softened

Drizzle:
1 ⅓ cup good red wine
1 tablespoon tomato paste
⅔ cup Campbell’s No Salt Added Beef Stock or homemade beef stock
1 tablespoon butter

Accompaniment:
Crumbled mild, creamy blue cheese and/or horseradish

Directions:

1. Preheat oven to 375°F. Season beef lightly with coarse salt and generously with freshly ground black pepper.
2. Heat oil in a large non-stick skillet over medium heat; when oil is hot, sear beef on all sides until evenly browned, about 1½ minutes to 2 minutes per side. Place meat on a rack in a roasting pan that can also be used on stove top.
3. In a small bowl, combine Rub ingredients; spread evenly over meat. Insert an oven-proof thermometer in middle of tenderloin; roast until thermometer reads 130°F, about 25 minutes (it will continue to cook as it rests) – the end result will be medium-rare, slightly on the rare side.
4. When beef is cooked as desired, carefully remove roasting rack and beef to a rimmed baking sheet while protecting your hands and any surfaces that come in contact with the hot rack (you want the meat to rest on the rack and not a flat surface); tent loosely with foil to keep warm; let rest for at least 20 minutes.
5. Meanwhile, drain fat and any clumps from roasting pan. Place roasting pan on stove over medium heat. Add wine to pan; deglaze pan with wine, scraping any brown bits on bottom of pan with a wooden spoon to incorporate into sauce. Simmer rapidly over medium heat, stirring constantly so garlic doesn’t burn until reduced, about 5 minutes. Add tomato paste to pan; cook, stirring constantly, for 1 minute. Add beef stock; simmer rapidly, stirring frequently until reduced by half and thickened, about 4 minutes. Remove pan from heat; whisk in butter, stirring until fully incorporated.
6. Slice beef thickly and serve immediately with sauce and accompaniments.

Restaurant Openings:

Paramount Fine Foods will open a second Mississauga restaurant, at Erin Mills Town Centre, this Friday November 15, 2013 at 8:00 a.m. Gourmet halal meat sourced from Paramount Butcher Shop and grilled over charcoal, pita baked in a wood burning oven, fine baklava pastries crafted on site, and an extensive Middle Eastern menu will be sure to please Middle Eastern food lovers (like me!).

Read about my visit to Paramount’s Crestlawn Drive location here:  www.olivetoeat.com. For a better understanding on halal meat, please read this article by Jennifer Bain of The Toronto Star: www.thestar.com.

It’s Beginning to Look a Lot Like Christmas:

Lowe’s Brampton Christmas Market:

This 2nd annual European-style outdoor Christmas market (similar to the one held in Toronto’s Distillery District) will run from Thursday November 14th to Sunday November 17th, 2013.

Hours:
Thursday and Friday from 4:00 p.m. to 9:00 p.m.
Saturday from 12:00 p.m. to 10:00 p.m.
Sunday from 10:00 a.m. to 4:00 p.m.

www.brampton.ca

Oakville Christmas Tree Lighting Ceremony:

A beautifully designed tree, music, and treats will be waiting for you in downtown Oakville this Friday November 15th, 2013, from 5:00 p.m. to 9:00 p.m.

www.oakvilledowntown.com

Classic Country Winter Festival at the Apple Factory:

The Apple Factory Country Grocer will be holding a Classic Country Winter Festival from Friday November 15th to Sunday November 17th, 2013. Enjoy free hot drinks, free samples from the Apple Factory’s favourite vendors, and visits from two of Santa’s reindeer. Be sure to check the website for important details and events schedule.

www.applefactory.com

Hot off the Olive Press! Paramount Fine Foods restaurant is opening up a second Mississauga location at Erin Mills Town Centre (Erin Mills Parkway and Eglinton Avenue), hopefully sometime in the fall of 2013. Paramount Fine Foods serves Middle Eastern cuisine.

Our first experience with Paramount Fine Foods was at their 1290 Crestlawn Drive, Mississauga location. My husband had just returned from a family visit to Montreal, which always includes fabulous Middle Eastern food. He wanted to find out if Paramount’s food could compete with Montreal standards. We weren’t disappointed.

Compared to the surrounding industrial neighborhood, the elegant interior decor of the Paramount Crestlawn Drive location is a pleasant surprise. The parameter of the room boasts a charcoal grill and bakery counters. Warm woodwork and beautiful chandeliers create an inviting ambiance in the seating area.

Even more pleasant than the decor is the service. Though you order at the cash, the food is delivered to the table quickly and our waitress was friendly and knowledgeable about the restaurant.

The first thing that strutted to our table, warm and puffed up like proud roosters, was a basket of freshly baked pita bread straight from the wood burning oven. Promise me that at least once in your life you will treat yourself to freshly baked Middle Eastern pita, which is thinner and tastier than other pitas.

I had to treat myself to a fresh mango juice because olive mangoes! The fattoush salad is fresh and crisp with romaine lettuce, parsley, red and yellow pepper, tomato slices, and deep fried pita bits in an authentically acidic dressing. We also ordered a bowl of tahina sauce to drizzle on our rice and meat. Olive tahina sauce (try my Grilled Trout with Tahina Sauce and Grilled Lemons).

I ordered the BBQ Beef: two skewers of charcoal grilled striploin beef. My husband ordered the Mixed Grill: skewers of shish taouk (marinated chicken breast), kofta (spiced ground beef), and bbq beef. All of the meat is so tender and flavourful that it is mouthwatering just to recollect. Paramount serves charcoal barbequed, sodium-nitrate-free, grass-fed, Ontario Halal meats prepared in the Paramount Butcher Shop.

Our plates included a small container of hummus or garlic mayonnaise, picked turnip, and picked celery. The fries are good but the rice is even better – nicely seasoned and fluffy.

The Arabic pastries are handmade and baked fresh daily in Paramount’s full bakery. They display them on huge, impressive trays behind the counter.  You can enjoy them in the restaurant or take them home.

My husband was in heaven. He selected a sampling of a few different kinds to share. Delicate layers of crisp pastry, sticky sweet with crunchy nuts.

These little babies, filled with beautiful pistachios nuts, have always been my favourite and they are exquisite.  Don’t they look like hungry baby birds?

The menu is extensive: appetizers, salads, sandwiches, grilled meats and chicken, shawarmas, falafels, Arabic style pizzas made to order and baked in a wood burning oven, fresh fruit juices, and fine pastries. We both agreed that Paramount Fine Foods restaurant is among the best Middle Eastern food we have tasted outside of Montreal. Reasonable prices, pleasant atmosphere, friendly efficient service, and good food. Olive Paramount Fine Foods!

Paramount Fine Foods plans to open in the fall of 2013 at Eglinton Avenue West and Erin Mills Parkway, in Mississauga.

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Check out their website for photos, videos, and other Paramount locations and hours in Mississauga, Hamilton, Toronto, Thornhill, and London: www.paramountfinefoods.com