Category Olive’s Keep Calm & Carry On Christmas Survival Guide

Olive has Christmas all wrapped up – cookie-wise that is. Between my own personal stash of Olive My Love frozen cookie dough and these handmade cookies I bought at St. Jacobs Farmers’ Market, all I will have left to do is bake some squares.

You’ll find the kiosk for Gracie’s Christmas Cookies inside the Peddler’s Village building at St. Jacobs Farmers’ Market. I was told they freeze beautifully so I bought a stash to freeze for Christmas. Gracie’s makes more than 30 varieties. Now I can sleep peacefully while visions of Gracie’s Cookies dance in my head. Aren’t they just adorable?

Gracie’s will be at St. Jacobs Farmers’ Market on Thursdays and Saturdays, from Nov 13 to Dec 20, 2014.  Click here to find other Gracie’s sales locations at craft shows in Southern Ontario (including December dates in London, Niagara Falls, and Toronto).

 Christmas baking all wrapped up…CHECK!

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

My first memory of Crawford’s Village Bakery is of the sweet fragrance of their still warm pies as we stocked them in the Cheeseboard Café’s cooler when I waitressed there back in the 80s. Alison made frequent trips to Crawford’s to keep up with the demand for their delicious, freshly baked fruit pies, like Strawberry Rhubarb and Cherry. I fondly recall the elderly lady who routinely struggled to get to the Cheeseboard just for a prized piece of Blueberry Pie.

My favourite memories of Crawford’s are the trips my Mom, sisters, and I used to make there every holiday. At Thanksgiving we’d pick up our order of Pumpkin and Dutch Apple Pie (my favourite!).

At Christmas we ordered Butter Pecan Pie and our Easter order often included Quiche.

Mom and I loved to browse the shelves for gourmet goodies to embellish our feast,

stuff in Christmas stockings, or hand out as charming hostess gifts.

(Top photo) Suc’ Aromatisé flavoured sugars from France – can’t wait to try the Violet. (Middle photo) Martin Pouret French mustard, Safinter Smoked Spanish Paprika, and Terre Exotique Flower Salad from France. (Bottom photo) Guelph, Ontario’s Kitchen Connaisseur.

Our cookie trays included Aunt Maud’s Christmas Fruitcake. Lucy Maud Montgomery was related to the Crawfords. Elaine and Kelly Crawford published Aunt Maud’s Recipe Book from Lucy’s original recipes, which were passed down through the family. You can buy it at Crawford’s.

Mom always placed a festively-shaped, handcrafted Chocolate Sucker on each grandchild’s plate.

We often picked up little treats for ourselves to enjoy later like German Chocolate Brownies. In those days, we’d linger over a homemade lunch that Crawford’s used to serve in the adjoining room.

(Photo) German Chocolate Squares, Butter Tart Squares, and Date Squares.

I still adore going to Crawford’s for pies and gourmet goodies, cherishing the traditions that Mom and I started. Crawford’s was founded in 1967 by Bob and Elaine Crawford who still run it today, with the help of their daughter, Kelly, and friendly staff.

(Top photo) Some of the happy bakery staff: Angela, Katie, and Jennifer. (Middle photo) Andrea, the talented jam and jelly maker. (Bottom photo) Corry, one of the lovely chocolate ladies.

Throughout all of these years, the quality of Crawford’s products has remained consistently excellent. We have never been disappointed.

The classic fruit pies (Blueberry, Cherry, Dutch Apple, Strawberry Rhubarb, Rhubarb, Rhubarb Cream Cheese, and Butter Pecan) are usually regularly available throughout the year. Summer seasonal pies (available on certain weekends) include such delights as Luscious Lime, Lemon Chiffon, Double Lemon, Lemon Sour Cream, and Blueberry Lemon Crumble.

Luscious Lime Pie

Apple is available all year until summer’s celebration of Peach. Raisin Pie is available by special order. Butterscotch Pie is baked about six times a year, usually around a holiday or long weekend. Pumpkin and Crimsonberry are available weekly except during the summer.

Crimsonberry Pie

Lemon Meringue is available on weekends only from fall to spring. Mince and Mincekin pies (pumpkin with a bottom layer of mince) are the joys of Thanksgiving and Christmas. Crawford’s usually features lighter pies at Easter to celebrate spring. Stay tuned to Crawford’s Facebook page for pie schedule announcements. All pies are lovingly made from scratch with a perfect crust and delectable fillings. Crawford’s pies remain the gold standard for pies in our region and are worth every calorie!

The shelves are brimming with artisanal treats and fine imported products like olives, oils, vinegars, pastas, and sauces.

Local products include The Garlic Box, Credit Valley Gold Honey, and Temple’s Sugar Bush Maple Syrup.

And of course, Crawford’s homemade Jams, Jellies, and Sauces. Oh, I think I’ll make my Dad’s day and pick him up a jar of Crawford’s Chili Sauce and a Meat Pie.

I bought my son an old-fashioned Chocolate Cake from Crawford’s for his birthday this year and it was really good. Crawford’s handmade and dipped Chocolate Truffles are far too tempting to resist!

Leave enough time to hunt for a vintage treasure to buy amongst the antiques that have replaced the little café. Check out the Lucy Maud Montgomery Museum in the same space.

Businesses like this, run by families like the Crawfords, are an absolute pleasure to write about. Thank you to the Crawford family for years of continued excellent service.

Call ahead to reserve your favourite pie or to place a chocolate order.

Here is a fun, festive way to finish the holidays: an Almond Pithivier from Oakville’s Patisserie D’Or. Also known as Galette des Rois (cake of kings), Almond Pithivier originates from Pithiviers, France and is traditionally served on January 6th to celebrate the Epiphany (when the three kings arrived to celebrate the birth of Christ).

Patisserie D’Or handcrafts their all butter puff pastry which enrobes a delicious frangipane (almond cream) filling; hidden inside is a small porcelain figurine. According to tradition, the person whose slice holds the hidden trinket is honoured as King for the Day and gets to wear the paper crown. The figurine is small; tread carefully until you find it.

Found! My son is King for the Day; we are at his mercy. Good thing midnight soon approaches!

Available in plain almond, apple almond, or pear almond. Includes hidden porcelain figurine and paper crown. Purchase frozen, defrost for 30 minutes, and follow the easy baking instructions. It bakes up beautifully.

Please call ahead to ensure availability. Check my Grocery Store Directory for contact and location details for Patisserie d’Or.

‘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.

I served these elegant make-ahead crêpes to my Mom one Christmas morning, while the sun was streaming in and illuminating her graceful face. She titled her head in her usual loving way and gave a simple, gentle response: “exquisite” (she was my biggest fan). I immediately named them Crêpes Audrey and have served them on Christmas morning ever since.

Crêpes Audrey are filled with either spinach and béchamel or ham and mushrooms – I double the recipe for my crêpe batter and make both fillings, so my guests can choose either or one of each. The filling is spread thin enough to be able to fold the crêpe over twice. Because they are topped with a poached egg, these crêpes aren’t covered in heavy sauce. The end result is a delicious, light crêpe that will tide you over until Christmas dinner.

Instead of fussing on Christmas morning, I make these up to one week in advance. Make the crêpe batter first, let it rest in the fridge while preparing the filling, and then make the crêpes. Once the filling and crêpes have cooled, stuff the crêpes and freeze them; defrost overnight in the refrigerator. On Christmas morning gently bake them; meanwhile, poach one egg to adorn each crêpe and voilà, everybody is pampered and clean up is a breeze.

Here is a photo of my beautiful Mom holding me as a newborn, with the light streaming in the same way it did that morning I served her my crêpes. May your heart be filled with the love of your family on Christmas morning. Merry Christmas everyone.

Kathryn’s Crêpe Batter

Makes 6 crêpes using a 10” crêpe pan. Needs 1 hour resting time.

When visiting our Montreal family, we can always count on a delicious breakfast: Gabriel’s omelet or Kathryn’s homemade crêpes, and really good coffee. But the best part is, enjoying it with our lovely nieces.

One crêpe batter recipe makes enough crêpes for one recipe of Spinach Béchamel Filling or one recipe of Ham & Mushroom Filling. If you are making both fillings, double the crêpe batter recipe. The finished crêpe should be thin, so just add a little batter to the pan and quickly tilt the pan to swirl the batter evenly across the surface of the pan. Don’t worry if your first crêpe is a bust; this batter makes about seven crêpes – the first crêpe is often a trial crêpe that won’t turn out perfectly.

I have used both an inverted crêpe pan (which makes ultra thin crêpes) and a 10” cast iron crêpe pan (which makes the crêpes slightly thicker). For Crêpes Audrey, I prefer to use the cast iron crêpe pan – the slightly thicker crêpes are stronger and won’t tear as easily while filling and folding. Kathryn doesn’t add the melted butter, but I have more success with my crêpe pan if I do.

Dry Ingredients:

⅞ cup all-purpose flour (scooped and leveled not spooned and leveled)
¼ teaspoon salt

Wet Ingredients:

¼ cup unsalted butter, melted
1 cup milk
3 large eggs
1 teaspoon vegetable oil for brushing crêpe pan

Directions:

Choose either Mixer Method or Blender Method to prepare the batter and then proceed to the Cooking instructions.

Mixer Method:

1. In a medium-sized bowl, combine flour and salt; mix with a whisk until combined thoroughly; set aside.
2. Place melted butter, milk, and eggs in a large bowl; using a mixer, whip until blended. Add flour mixture; mix on low speed until batter is smooth, stopping to scrape down sides of bowl with a rubber spatula when necessary.
3. Place batter in refrigerator to rest for 1 hour. Bring to room temperature for 15 minutes before proceeding.

Blender Method:

1. Place melted butter, milk, and eggs in a blender; blend until combined. Add flour and salt; purée until batter is smooth, stopping to scrape down sides of blender with a rubber spatula when necessary.
2. Place batter in refrigerator to rest for 1 hour. Bring to room temperature for 15 minutes before proceeding.

Cooking:

1. Preheat crêpe pan over medium heat; brush lightly with vegetable oil. Whisk batter until smooth. While protecting your hand with an oven mitt, grasp handle of crêpe pan and tilt pan slightly off heat; add a scant ⅓ cup of batter (¼ cup for a 9” crêpe pan) to the centre of the hot pan and quickly and continually tilt pan in a circular motion to swirl batter evenly and thinly over surface of pan; as soon as surface is coated evenly, return pan to heat. Cook until underside of crêpe is golden, about 1 minute. Using a heatproof spatula, loosen the edges of the crêpe, then slide the spatula under the crêpe and flip crêpe over; cook until second side is golden, about 1 minute. Carefully remove cooked crêpe with rubber spatula; place on a parchment-lined baking sheet or cooling rack.
2. Repeat with remaining batter, lightly oiling pan if necessary, placing cooked crêpes in a single layer, and separating any additional layers with parchment paper.

Crêpes Audrey

Makes 6 servings of 1 or 2 crêpes each.

Ingredients:

6 prepared crêpes and 1 batch of Spinach Béchamel Filling
And/or
6 prepared crêpes and 1 batch of Ham & Mushroom Filling
6 eggs for poaching

Spinach Béchamel Filling:

Stuffs 6 crêpes.

Spinach Ingredients:

1 package (1 lb/454 g) pre-washed fresh baby spinach leaves
1 teaspoon olive oil

Spinach Directions:

1. Heat oil in a large Dutch oven over medium heat; add half of spinach and sauté, continually turning and lifting bottom spinach leaves to top, until volume reduces and there is room to add remaining spinach; add remaining spinach and sauté, turning and stirring quickly and constantly, until all spinach is just wilted.
2. Transfer spinach to a colander set over a bowl; press with back of spoon to drain out all excess water. Place drained spinach on a cutting board and chop roughly; set aside. Wipe pan clean to use to make béchamel.

Béchamel Ingredients:

2 tablespoons butter
1½ tablespoons all-purpose flour
½ teaspoon salt
Freshly ground black pepper, to taste
¾ cup milk

Spinach Béchamel Filling Directions:

1. In same large Dutch oven, melt butter over medium heat (watch carefully to prevent butter from burning). Add flour; whisk constantly until mixture just starts to turn golden and fragrant (like the smell of shortbread baking), about 1 minute. Immediately but slowly add milk, whisking constantly; cook over medium heat, whisking constantly, until mixture thickens, about 3 minutes – mixture should be bubbling but not burning bottom. Whisk in salt. Remove from heat; fold in cooked, drained spinach leaves, blending thoroughly.
2. If freezing, let filling cool before stuffing crêpes. Spread about 2 tablespoons filling over half of one crêpe. Fold in half and then in half again to create a triangle. Freeze in resealable freezer bags, using parchment paper to separate overlapping crêpes, up to 1 week. When ready to bake, defrost stuffed crêpes in the refrigerator overnight. See Stuffed Crêpes Baking Instructions below.

Ham & Mushroom Filling:

Stuffs 6 crêpes.

Sautéed Mushrooms Ingredients:

1 teaspoon olive oil
1 package (8 oz/227g) washed, sliced white mushrooms
1 tablespoon butter
1 tablespoon roughly chopped fresh thyme leaves
¼ teaspoon coarse salt
Freshly ground black pepper

Other ingredients:

½ cup grated old cheddar cheese
100 grams thinly shaved black forest ham

Sautéed Mushrooms Directions:

1. Heat oil in a non-stick skillet over medium heat; add mushrooms; sauté until mushrooms release all of their water and turn golden brown, about 10 minutes.
2. Add butter, thyme, salt, and pepper; sauté, stirring often, until mushrooms are golden brown and thyme is fragrant, about 5 minutes. Let cool before filling crêpes.

Ham & Mushroom Filling Directions:

1. Divide ham evenly between 6 crêpes; lay a thin layer of ham over half of each crêpe. Top with a thin layer of mushrooms. Sprinkle lightly with cheese. Fold crêpe in half and then in half again, creating a triangle.
2. Follow freezing instructions for Spinach Béchamel Filling. When ready to bake, defrost stuffed crêpes in the refrigerator overnight. See Stuffed Crêpes Baking Instructions below.

Stuffed Crêpes Baking Instructions:

1. Defrost stuffed crêpes in the refrigerator overnight. When ready to bake, preheat oven to 325°F. Place crêpes in a single layer on a parchment-lined baking sheet; cover with foil. Bake just until crêpes are hot throughout, 10 to 15 minutes.
2. Place on a serving plate. Top with a well-drained poached or fried egg and garnish with a lemon wedge, if desired. Serve warm.

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