gourmet specialty food products tagged posts

My friends and I have gathered together for Christmas brunch every single year since record albums were the coolest Christmas gifts.  This year, I decided to treat them to Christmas in Paris – one of my friends opened up her lovely Georgetown home and I threw together an easy, chic brunch with a French twist. I gathered ready-made gourmet treats from local artisans, made a couple of recipes ahead of time (inspired by a famous Parisian pastry chef and a French cookbook writer), and prepared two showstopper, easy-assemble salads. Throw on a scratchy recording of Edith Piaf’s La Vie en Rose et voilà, it’s Christmas in Paris through rose-coloured glasses.

Wild Hibiscus Flowers in Rose Syrup served in Champagne:

When you combine Christmas and cherished friends at the same table, it’s time to pull out all the stops. I served some extra special treats to nibble and sip on as hors d’oeuvres. Rose syrup is the flavour du jour in Paris and this jar of Wild Hibiscus Flowers in Rose Syrup contains 15 handpicked wild hibiscus flowers packed in syrup made from the natural essence of two dozen Bulgarian roses. Place one flower in the bottom of a champagne flute, add some rose syrup, pour in the champagne and watch the bubbles unfurl the flower – it reminds me of the skirts flying at Le Moulin Rouge. Available as a limited edition production from Crafted Décor in Streetsville and Florence Meats in Oakville.

Pierre Hermé’s Olive Sablés served with White Wine or Champagne:

These aren’t just any savoury cookie – they are an utterly surprising savoury French shortbread that will have your guests shocked by the initial sweetness (from the icing sugar), enamoured by the incredible tenderness (from the potato starch and grated egg yolk) and then, when the salty and fruity notes (from the oil-cured black olives and olive oil) hit the stage, you just may hear gasps followed by utterances of ooh la la…as if you were watching the latest Parisian haute couture creation walk down the runway in the city’s top fashion house. In fact, the recipe comes from famous French Pastry Chef Pierre Hermé, who is widely acclaimed as the “Couturier of Haute Pâtisserie”.

I made the dough well in advance and rolled it into logs, then froze them. When ready to bake, I took one log out at a time a few moments before baking, then sliced from frozen and baked. The recipe turned out beautifully – you simply must have it in your repertoire. How does a local gal comme moi get her hands on Pierre Hermé’s recipe? I found it in Dorie Greenspan’s charmingly chic cookbook, Around My French Table, which is available to borrow from the Mississauga Library or to buy from www.chapters.indigo.ca  It’s on my Christmas wish list – I hope my husband is reading my blog posts!

Spirit Tree Estate Cidery Pâté with Ice Cider & Shallots and Evelyn’s Currant in the Rye Crackers served with Sparkling Pear Cider:

Spirit Tree Estate Cidery Pâté with Ice Cider & Shallots is a superb pâté. Luxuriously smooth and creamy, it’s packed with the flavour of all natural ingredients: chicken livers, clarified butter, shallots, port, brandy, ice cider, Calvados, apple syrup, eggs, and spices. It’s frozen in adorable little 165g ceramic pots. I picked it up from Spirit Tree Estate Cidery a while back and stored it in my freezer, ready for Christmas entertaining. Just defrost overnight in your fridge.

Evelyn’s Currant in the Rye Crackers are the perfect match for this pâté: a hearty yet delicate cracker made with preservative-free, all natural ingredients including dried currants, fennel, anise, and caraway seeds and best of all, 100% heritage organic rye grown and milled by Ontario farmers. Evelyn’s Crackers are made by “cracker heroes” Dawn and Ed – find out what makes them heroes here: www.fiestafarms.ca/heroes.  Available at Whole Foods. For other locations throughout Ontario, click here: http://evelynscrackers.wordpress.com/wheretobuy/.

Spirit Tree Estate Cidery Sparkling Pear Cider is a refreshing choice for those who are looking for something non-alcoholic: fresh pear, just a hint of sweetness, bubbly, and light.  It’s perfect for special celebrations.  Also available in Sparkling Sweet Apple Cider. Spirit Tree’s Mulled Apple Cider containing chopped fruit and spices would be another great choice and very festive. If you would like to learn a little bit more about Spirit Tree, read my full post here: Spirit Tree Estate Cidery: Savour the Quality.

For the main meal, I laid out an impressive line-up of store-bought gourmet goodies and two easily prepared dishes I made myself that just needed just some minor last minute preparations.

Prosciutto Wrapped Fresh Figs Stuffed with Cheese on Arugula

Serves 6

This showstopper, palate-pleasing salad is a cinch to assemble à la minute. The sweetness of the figs and vinegar plays against the salty prosciutto, creamy tang of the blue cheese, and peppery punch of the arugula. If you don’t like blue cheese, feel free to use brie or chèvre instead. I used a beautiful combination of Date Crème Vinegar and Hazelnut Oil that I picked up at Crescendo World of Oils Vinegars and Spices in Toronto’s Distillery district – but extra virgin olive oil and balsamic glaze are also terrific.

Ingredients:

6 fresh figs, sliced in half from stem end to blossom end, keeping stem halves intact
1/3 cup your favourite creamy mild blue such as St. Agur or Devil’s Rock (or chèvre)
6 slices prosciutto, cut in half lengthwise
6 handfuls of baby arugula (or your favourite greens)
Hazelnut oil or extra virgin olive oil
Date Crème Vinegar or balsamic glaze
Sea salt
Freshly ground black pepper

Directions:

1. Preheat oven to 425°F. Smear cheese on cut side of each fig half. Wrap each half with prosciutto. Store in an air-tight container in the refrigerator up to 4 hours before serving or bake immediately, according to the following instructions.
2. Arrange cheese side up on a parchment-lined baking sheet. Bake in 425°F oven until prosciutto is crisp and cheese has melted, about 5 minutes.
3. In a large bowl, toss the greens with some salt, pepper, and oil; spread greens out on a pretty platter; place figs on top and drizzle figs and salad with vinegar. Serve warm.

Spirit Tree Estate Cidery Quiche:

Make sure you search out the very best handcrafted quiche you can find. Spirit Tree Estate Cidery makes delicious quiche. The Quiche Lorraine is full of hearty flavour from bacon, potato, thyme, and swiss cheese. The Tomato & Spinach quiche has intensely flavoured wood-oven-dried tomatoes, sautéed spinach, thyme, and clumps of soft chèvre, all suspended in a lovely egg custard. I purchased both quiches frozen, stored them in my freezer, and baked them from frozen on the day of the brunch. I haven’t tried their Mushroom & Potato or Cauliflower quiche yet but they sound tempting.

If you can’t make it out to Spirit Tree, good quality quiche can also be found at The Hot Oven in Etobicoke, Cousin’s Gourmet Market in Port Credit, Black Forest Pastry Shop in Oakville, and Kate’s Town Talk Bakery in Streetsville (Kate also sells a really tasty Spinach & Cheese pie – another one of my favourites). Wherever you choose to purchase your quiche, be sure to call ahead to place an order in advance.

Vodka Infused Smoked Salmon:

Drape some luxurious smoked salmon on a pretty platter and garnish with lemon wedges and perhaps, capers, sliced onion, and a drizzle of olive oil. My absolute favourite is a locally produced Vodka Infused Smoked Salmon that I buy from Cousin’s Gourmet Market in Port Credit and have also found it at Domenic’s in the St. Lawrence Market. It is so tender, that it almost melts in your mouth.

Artisanal Croissants:

What would Christmas in Paris be like without really good croissants? I picked up frozen chocolate and butter croissants handcrafted at Patisserie D’Or in Oakville, stashed them in my freezer, took them out to rise overnight, then baked fresh the morning of the brunch –you can’t get easier or more delicious than that. Boy did my kitchen smell heavenly! These croissants have a buttery flavour and a nice mouthfeel.

And now for the grande finale…

French Macarons:

Buy a colourful assortment of the very best French macarons you can find. I picked up these little beauties from Whole Foods, made by La Fournette Bakery: mango, passion fruit, vanilla, raspberry, pumpkin, chocolate, pistachio, and my favourite – hazelnut.

Ispahan Parfait

Serves 6

This showstopper fruit salad was inspired by the beautiful flavour combination of raspberries, lychee and rose, created by famous French Pastry Chef, Pierre Hermé, as a macaron flavour, and now all the rage in Paris. You won’t really notice the rose syrup in this gorgeous and healthy parfait – just a hint of je ne sais quois. Make both the rose syrup and the pistachio dust in advance (you can even freeze them if you need to). Combine the raspberries and lychees with the syrup at the last minute, or earlier on the day of serving, if necessary. Spoon into pretty glasses and top with yogurt, almonds, and pistachio dust just before serving. Feminine, festive, and fusion-French, it’s perfect for my girlfriends’ Christmas brunch.

If you don’t want to make your own rose syrup, you can order an exquisite Wild Rose Petal Syrup from Forbes Wild Foods, a Canadian company that supplies sustainably-harvested wild foods from the Canadian wilderness to restaurants, hotels, stores, and on-line customers. To order on-line click here:  http://store.wildfoods.ca/syrups/.

Oh to be in Pierre Hermé Paris at Christmas time.

Ingredients:

1 can (560mL) whole lychees in light syrup
1 package (6 oz/170g) fresh raspberries
¼ cup reserved lychee syrup from above can
5 teaspoons Rose Syrup (see recipe below)
½ cup vanilla yogurt – such as Sheldon Creek Dairy’s Greek-style Yogurt (see note below)
6 teaspoons raw slivered almonds
3 tablespoons Pistachio Dust (see recipe below)

Directions:

1. Drain lychees into strainer set over a medium bowl to reserve lychees and lychee syrup; slice lychees in half. Place lychees in a second medium size bowl. Add raspberries to lychee fruit.
2. In a small bowl, combine ¼ cup lychee syrup and 5 teaspoons rose syrup; add to lychees and raspberries and toss gently. Divide fruit evenly amongst 6 small pretty cups; spoon in a little syrup.
3. Place 1 spoonful of yogurt on top of each cup. Top each with 1 teaspoon of slivered almonds and then 1/2 tablespoon pistachio dust. Serve immediately.

Rose Syrup:

Makes just over 1/3 cup.

You’ll need rosewater, which you can find in Middle Eastern grocery stores such as Adonis. Store your rosewater and rose syrup in the fridge.

Ingredients:

1 cup water
½ cup granulated white sugar
1 tablespoon lemon juice
1 teaspoon rosewater

Directions:

1. Combine water and sugar in a small saucepan; bring to a boil, simmer rapidly, stirring occasionally, until mixture has reduced and become syrupy, about 10 minutes. Remove from heat; stir in lemon juice and rosewater. Let cool completely.
2. Store in a covered container in refrigerator for a few days or freeze in an airtight container for longer storage. Defrost in fridge before using.

Pistachio Dust:

So pretty sprinkled on fruit salad, especially on raspberries or strawberries at Christmas time.

Ingredients:

1 cup shelled raw pistachios

Directions:

1. Using a mini processor, grind pistachios into a fine dust. Store in an airtight container in freezer until ready to use.

A little decadence is called for here, so look for the richest yogurt you can find. Spirit Tree Estate Cidery sells a luxuriously creamy Greek Style Vanilla Yogurt from Sheldon Creek Dairy, made with pasteurized whole milk, light brown cane sugar, vanilla extract, and bacterial culture – and nothing else! Sheldon Creek Dairy’s pasteurized Cream Top Whole Non-Homogenized Milk is nutrient-rich, all natural, and has cream that rises to the top of the bottle and separates (how milk was made before we homogenized it): shake it in the bottle for creamier milk or spoon out to add to your coffee.  Sheldon Creek Dairy is owned and operated by the den Haan family whose herd of cows graze the pastures of the Sheldon Valley, in Loretto, Ontario. Click here for other retail locations: http://sheldoncreekdairy.ca/about.php.

For further details and locations of suppliers featured in this post, check my Grocery Store Directory or Farmers’ Market Directory.

To further enhance the mood, you may wish to play the following music suggestions:

White Christmas Michael Buble & Shy’m https://itunes.apple.com/gb/album/white-christmas-duet-shym/id472520445

Noel Blanc Coeur de Pirate https://itunes.apple.com/ca/artist/c-ur-de-pirate/id290621195

I bought the sweetest his & her hostess gifts while at Toronto’s One of a Kind Christmas Show: small-batch, artisanal candy handmade by Christy’s Gourmet Food in Burlington, Ontario. Christy’s Gourmet Food is a small, family-run business that makes artisanal chocolates and sweets, using old family recipes, fine Belgian chocolate, and pure butter.

For Her: Christy’s Crunch – biscuit pieces spread with delicious pure butter toffee, and then covered in creamy peppermint white Belgian chocolate. Olive it! Also available in Dark Chocolate Peppermint Crunch, White Chocolate Cranberry Crunch, Milk Chocolate Crunch, and Dark Chocolate Crunch. Put Christy’s Crunch in a pretty bowl and serve it after dinner with coffee and tea, as the perfect festive treat to nibble on.

Christy’s Crunch & Craft Spicy Beer Brittle With Almonds – both made by Christy’s Gourmet Food

For Him: Craft Spicy Beer Brittle With Almonds – there is a bit of a spicy cayenne kick in this buttery almond brittle made with local craft beer. Also available in Craft Beer Brittle With Almonds (without the spice). According to Christy, the company strives “to support [different] local craft breweries as we travel across Ontario.” The batch of Craft Spicy Beer Brittle With Almonds made for the Toronto One of a Kind Christmas Show was made with Toronto’s Steam Whistle Premium Pilsner.

Steam Whistle Premium Pilsner is crafted using traditional European brewing techniques and four natural ingredients: spring water, malted barley, hops, and yeast. Steam Whistle’s world class brewery is housed in Toronto’s historic John Street Roundhouse (which just happens to be the roundhouse where my grandfather worked for 49 years, retiring as Assistant Locomotive Foreman in the 1950s). Hey, what a great gift idea for my Dad: a 6-pack of Steam Whistle and a package of Christy’s Gourmet Craft Spicy Beer Brittle With Almonds…and maybe an invitation to take a tour of Steam Whistle together. Since my Dad is hosting the family feast again this year, I think he deserves an extra special gift!

Host(ess) gifts purchased…CHECK!!!

Open: Thursday to Saturday, from 10:00 a.m. to 4:00 p.m.

www.christysgourmetgifts.com

www.steamwhistle.ca

Show runs from November 28 to December 8, 2013, from 10:00 a.m. to 9:00 p.m. Monday to Saturday, and from 10:00 a.m. to 6:00 p.m. Sunday.

http://www.oneofakindshow.com/toronto/index.php

Here is my holiday line-up of make-ahead, easy-assemble, or store-bought hors d’oeuvres, ranging from comforting to exotic, that are so delicious they will make you the talk of the town.

Paneer Tikka Stuffed Mini Potatoes

Makes 32 halves

My Paneer Tikka Mini Potatoes are stuffed with an exotic combination of Indian spices tamed by rich coconut milk, tomato paste, and soft paneer cheese. Mmm…cheese, potatoes, and a touch of the exotic in a make-ahead, freezer-friendly recipe – everything I am looking for in a special occasion hors d’oeuvres.

It’s well worth seeking out Arvinda’s Tikka Masala spice blend for this recipe. Based in Oakville, Ontario, Arvinda’s makes artisanal, premium Indian spice blends, using Canadian grown spices whenever possible, like mustard seed and coriander. Their Tikka Masala is a lively blend of all natural ingredients, including fresh organic garlic from Stratford, Ontario and fresh ginger.   It’s hot but the tiny amount in this recipe will blanket you in a pleasant (not painful) warmth with layers of flavour. You can find Arvinda’s finely crafted range of Indian spice blends in fine food stores throughout Ontario. Check their website for a store near you.

Paneer cheese is a mild, fresh, farmer white cheese. It is now widely available in many supermarkets or Indian grocery stores.

Ingredients:

Potatoes:
16 mini Yukon Gold potatoes, uniformly medium-sized
1 tablespoon olive oil
¼ teaspoon coarse salt

Stuffing:
1 cup (scant) finely diced paneer cheese
½ teaspoon Arvinda’s Tikka Masala spice mix
½ teaspoon salt
1½ teaspoons tomato paste
½ cup canned coconut milk, well-shaken

Garnish:
Finely chopped chives, green onion, or cilantro

Directions:

Potatoes:

1. Preheat oven to 375°F. Cut potatoes in half so that each half will sit upright. Dump on parchment-lined baking sheet. Add oil and salt; toss to coat potatoes evenly. Arrange on baking sheet cut side up and evenly spaced so potatoes aren’t touching each other. Roast in a 375°F oven until just tender, 25 to 30 minutes. Let cool on baking sheet.

Stuffing:

1. Using the pointed end of a vegetable peeler or a small spoon, carefully scoop flesh out of potato into a medium bowl, leaving a thin wall of flesh lining the potato skin. Roughly mash the flesh with a potato masher or fork.
2. Add stuffing ingredients to mashed potato; mix well. Mound stuffing in potatoes halves.
3. If serving immediately, arrange on parchment-lined baking sheet; bake at 375°F until hot throughout and cheese is soft, 7 to 10 minutes. Sprinkle garnish of your choice over top of each potato. Serve warm.
4. Or place in an airtight container, separating layers with parchment paper, cover and store in the refrigerator overnight. Bring to room temperature while preheating oven to 375°F degrees. Arrange on parchment lined-baking sheet and bake until hot throughout and cheese is soft, 7 to 10 minutes. Sprinkle garnish of your choice over top of each potato. Serve warm.
5. Or place in an airtight container, separating layers with parchment paper, cover and freeze up to 2 weeks. Bake from frozen in a 375°F oven, arranged on a parchment-lined baking sheet, until hot throughout and cheese is soft, about 15 minutes. Sprinkle garnish of your choice over top of each potato. Serve warm.

Muhammara: A Seductive Syrian Dip

You’ll find my recipe for a seductively delicious dip, that is festively colourful and healthy. in my post Mississauga Meet Muhammara: A Seductive Syrian Dip. This intriguing little number has layers of flavour and texture: roasted sweet red peppers, crunchy walnuts, acidic tomato paste and lemon juice balanced by sweet and tangy pomegranate molasses, and a warm spicy heat that slowly unveils itself. It’s a breeze to make at the last minute with most items stocked in the pantry, or it can be made ahead and refrigerated for a couple of days. or even frozen for up to 2 weeks. If you would rather purchase ready-made Muhammara, my post tells you where to buy a good one.

Cheddar Cayenne Cookies

Makes 4 logs (about 24 cookies in each log)

Adapted from www.chatelaine.com Cheddar Crisp Appetizers

These savory cookies have a rich, cheddar flavour with a bit of a spicy kick. They are delicious on their own but spoon on Rootham’s Tangy Red Pepper Jelly or Yummies in a Jar Apple Sage Jelly and they become extra special. Make the dough ahead, roll it into logs, and freeze for up to 1 month; then simply take the dough out a few minutes before slicing and baking to serve your guests freshly baked cheddar cookies with pizzazz.

I’ve adapted a Chatelaine recipe by adding a touch of cream for moistness and a cup of grated old cheddar cheese for even more cheddar flavour. I use Stirling Creamery European-Style Churn 84 Salted Butter which has a rich butter flavour from 84% butterfat. Stirling also makes an unsalted version of Churn 84 but it’s hard to find in our region – you might find it in Sobey’s. If you would prefer to use unsalted butter, increase the salt in the recipe to 1 teaspoon.

Ingredients:

2 cups all-purpose flour
½ tsp table salt
½ tsp ground cayenne pepper (optional)
1 (250 g) container MacLaren’s Imperial Cold Pack Sharp Cheddar Cheese
1 cup Stirling Creamery European-Style Churn 84 salted butter, cut into small cubes
2 tsp Dijon mustard
4 tablespoons 35% cream
1 cup grated old cheddar cheese

Directions:

1. In a medium bowl, combine flour, salt, and cayenne; stir with a wire whisk until evenly distributed.
2. Break up MacLaren’s Imperial Sharp Cold Pack Cheddar Cheese with a fork before dumping it into the large bowl of a food processer; pulse a few times to break down to large crumbs. Add butter, mustard, and cream; process until smooth, stopping machine to scrape down sides with a rubber spatula as necessary. Add grated cheese and flour mixture; pulse, occasionally stopping machine to scrape down sides with a rubber spatula, just until mixture comes together.
3. Scrape dough on to a large piece of parchment paper. Gently form into a ball by kneading gently once or twice. Divide dough into 4 equal sections. Place 1 section on another large piece of parchment paper. Roll dough section gently to form an evenly shaped log, about 1-1/2 inches wide by 6 inches long. Wrap in parchment paper then twist ends to seal. Repeat with remaining dough. Refrigerate until firm, at least 3 hours or overnight. Or wrap logs in aluminum foil and seal in a resealable freezer bag, label with baking instructions, and freeze up to 1 month; remove from freezer for a few moments before slicing and baking.
4. When ready to bake, place oven rack on bottom shelf; preheat oven to 400°F. Slice one well-chilled log into 1/4-inch thick rounds; arrange (evenly spaced) on a parchment-lined cookie sheet. Bake one sheet at a time, on the bottom rack, just until edges are slightly golden brown, about 8 minutes; immediately remove cookies from cookie sheet and place on rack to cool. Repeat with remaining logs, removing 1 log at a time from the fridge.
5. Best eaten the day you bake them but still good within a few days after baking, if placed in a sealed container and refrigerated. Serve at room temperature with apple sage or red pepper jelly. Look for Rootham’s Tangy Red Pepper Jelly or Yummies in a Jar Apple Sage Jelly at gourmet food shops such as The Shop For All Reasons in Streetsville, gourmet grocery stores such as Cousin’s Market in Port Credit, or fine cheese shops such as Mill Street Cheese Market in Georgetown (see my Grocery Store Directory). Or click on the product link to go directly to the product website for store locations.

Sorry about the cheesy photo. I got a little carried away with the deer.

Hot Cheddar Dip

Enough to feed a crowd.

Adapted from Hot Cheese Spread from Best of Bridge

I’ve amped up the Hot Cheese Spread recipe from Best of Bridge to replicate the flavours of a dip I served in the ‘80s and loved, but lost the recipe. Artery-clogging but so delicious, I only serve this decadent dip at Christmas.

Make it ahead and store in the fridge for a few days. It makes enough to feed a crowd, so sometimes I split one batch into two if I have two smaller gatherings to attend. I have even frozen it, which isn’t ideal because the oil separates while baking, but once you have drained off the oil, you are still left with a ton of flavour, a lot less fat, and a bit of a stringier dip.

Ingredients:

1 cup slivered almonds
3 cups grated old cheddar cheese
2/3 cup finely chopped green onions (5 or 6 green onions)
1 garlic clove, finely minced
½ teaspoon curry powder
Dash cayenne powder
½ teaspoon salt
½ teaspoon soy sauce
½ teaspoon Worcestershire sauce
1 cup mayonnaise

Accompaniment:

Baguette crisps such as Ace Bakery Olive Oil & Sea Salt Mini Crisps

Directions:

1. Preheat oven to 325°F. Spread almonds out in a single layer on baking sheet and toast lightly, just until golden, 3 to 5 minutes. Immediately remove from baking sheet to cool.
2. In a medium bowl, mix cheese, onion and garlic together. In a separate bowl, combine curry powder, cayenne powder, and salt. Add soy sauce, Worcestershire sauce, and mayonnaise; blend thoroughly with a whisk. Fold into cheese. Add almonds. Stir until thoroughly mixed.
3. Pack into an oven-proof serving dish. Bake immediately, or cover tightly and store in the refrigerator for a few days. Bring to room temperature before placing in a 350°F preheated oven. Bake just until hot throughout, about 15 minutes. Wonderful served with Ace Bakery Olive Oil & Sea Salt Mini Crisps.

Tomato Bocconcini Basil Skewers

If you can get your hands on some really good cherry tomatoes and real buffalo mozzarella mini cheese balls, this festively-coloured hors d’oeuvres is easy-assemble and healthy. Click on my post Easy Breezy Summer Apps and scroll down for the recipe and details.

Keep calm and carry on. Love, Olive.

Some simple moments in life call for extra-special celebration, like waking up to a fresh, white blanket of snow on a chilly morning: a new canvas to make footprints across, a harbinger of the season to come. How about building a snow fort with your kids, romping through a snow-covered field with your dog then gasping at the beautiful silence of a snow-covered forest, or the rush of that one thrilling ride down the toboggan hill that YOU took just to remember what it felt like? Winter is upon us. I prefer to embrace it like a true Canadian. Tilt your head back (Charlie Brown-style) and marvel at the beauty of nature as snowflakes dance down from the dark night sky all around you.

An extra special cup of hot chocolate is a wonderful way to celebrate moments like this. But instead of tasteless, overly-processed, overly-sweetened mixes, treat yourself to something very special (and healthier), at least this once:

Amedei Cioccolata in Tazza (Hot Chocolate) has just enough sweetness to balance the deep, rich chocolate flavour. Containing a minimum of 63% cocoa, this gourmet drinking chocolate is made by Amedei, a Tuscan chocolatier that produces what Food & Wine magazine called “the world’s best chocolate”. Just heat a cup of milk until hot and steamy, and then slowly whisk in the small grains of cocoa, stirring until completely dissolved.

I think it’s worth every penny as a thank you for someone special or to send a university student back to school with, just to remind them how much they are loved back home. Available at The Shop For All Reasons in Streetsville, Ontario. Check my Grocery Store Directory for details.

I love to drink mine in my favourite cup, given to me by a special friend as a thank you for picking him up from school every day. He wrote a little message on the cup to thank me. It warms my heart every time I drink from it.

My Apple Fennel Salad is a tribute to a Baby Spinach & Arugula Salad I enjoyed at Pure Spirits Oyster House & Grill, while lunching with friends in Toronto’s Distillery District this summer. Pure Spirits’ Baby Spinach & Arugula Salad (on their summer menu) was an elegant composition of compressed watermelon, shaved fennel, salted honey ricotta, and puffed wheat berry on fresh greens, in a well-balanced vinaigrette. I savoured every healthy morsel. Here’s my take on it, replacing the compressed watermelon for seasonal apples.

Pure Spirits Oyster House & Grill has switched up the ingredients in their Baby Spinach & Arugula Salad on their fall menu: it now has organic red quinoa, roasted root vegetables, pomegranate, and Roaring Forties Blue – a cheese from Australia’s King Island Dairy that has been well-praised in the press. Mmmm, I think a trip to The Distillery District is in order: lunch at Pure Spirits, a hot chocolate at Soma, and getting into the spirit of the season at the Toronto Christmas Market (details can be found on my Farmers’ Market Directory or on the Toronto Christmas Market website).

A note on the oil: I wandered into the Wandering Locavore, Leslie Edwards, at Centro Farmers’ Market in Burlington this summer, and bought Fennel Infused Olive Oil (made by The Village Press, Hawke’s Bay, New Zeeland), which I have been swooning over since. This luxurious, aniseed-flavoured olive oil is perfect for my Apple Fennel Salad or as a last minute drizzle over roasted fish (see my Grilled Trout with Tahina Sauce recipe and switch out the tahina sauce for fennel infused olive oil). Leslie delivers to Mississauga, with a minimum $25 order. To find out if Leslie will deliver to you, contact her on The Wandering Locavore website. Check out what other goodies the Wandering Locavore has to offer and what events Leslie will be selling her products at this season.

If you can’t get your hands on fennel infused olive oil, you could always try making your own. Click here for a link to a Garlic and Fennel Infused Oil recipe on the Food Network that looks good. If you try it, let me know how it turns out. Or just use your best extra virgin olive oil.

A note on the cheese: Ricotta salata is an Italian firm white cheese made from sheep’s milk that is pressed, salted, and aged, unlike fresh ricotta. You can find it in Italian supermarkets such as Longo’s and also in Whole Foods. It is drier than brined feta but if you can’t find ricotta salata, feta would be a fairly reasonable substitute. Or switch it up and use crumbled chèvre instead.

Apple Fennel Salad

What a wonderful way to celebrate fall: a healthy salad featuring fennel and apples.

Serves 4

Ingredients:

Dressing:
1 tablespoon apple cider vinegar
1 teaspoon honey, or more to taste
Coarse salt and freshly ground black pepper, to taste
3 tablespoons The Village Press Fennel Infused Olive Oil or plain extra virgin olive oil

Honeyed Cheese:
½ cup ricotta salata, crumbled
Honey

Salad:
4 – 5 large handfuls baby arugula
½ small sweet onion, shaved into thin slices
½ bulb fennel, shaved into thin slices
1 apple
1 small handful natural, shelled walnut pieces
1 small handful natural, shelled pumpkin seeds
Honey for drizzling

Directions:

Dressing:

1. In a small bowl, whisk first 4 ingredients to blend well; slowly pour in oil, whisking constantly until well-blended. Taste and adjust seasonings, if required; set aside.

Honeyed Cheese:

1. Drizzle just enough honey on crumbled cheese to coat lightly; toss to coat evenly; set aside.

Salad:

1. Spread arugula out on a large platter. Layer on shaved onion, and then fennel.
2. Just before serving, core but do not peel the apple; shave into thinly sliced rings; arrange on top of fennel. Top with honeyed cheese. Sprinkle with walnut pieces and pumpkin seeds. Pour dressing evenly over salad. Drizzle with a little more honey, to taste. Serve immediately.

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