Tag Archives: cheese

Cheddar Apple Bundles

Cheddar Apple Bundles - Open
Insides, close-up

This is another in a series of recipes I made to try and use up some apples I had rolling off of my kitchen counter.

Why did I buy so many apples, you ask? Because I’m crazy! First, I bought a bag of MacIntosh apples, and then I heard that Cortlands were good, so I bought a bag of those… and then I bought a bag of my favourite kind, Granny Smith.

I am an applepotamus.

Cheddar Apple Bundles
Cheddar Apple Bundles

This adorable dish is great for weekend brunch. It sounds like a weird combination to some people – apple and cheddar really isn’t that odd of a pairing! At the same time, it is hard to decide whether this tastes more like a savoury dish or a dessert.

Although sweet from the apple, the dough is not especially sweet, so it’s perfectly fine for a main course!

This sounds weird, but the apple and cheese melted together to make a sort of gravy inside the parcel. It was a tasty mix of sweet and salty, all oozy (but in a good way)!

Cheddar Apple Bundles - ready to eat
Ready to eat...

Recipe after the jump!
Continue reading Cheddar Apple Bundles

Holiday Brunch: Drunken Mushroom, Spinach and Gruyere Strata

Drunken Mushroom, Spinach and Gruyere Strata

For years and years – as far back as I can remember (all the way to last week?), we went out for brunch on Christmas Day. It was something I always looked forward to as a kid, and we usually went to the same place. Things changed, the places to go were limited, our little group dwindled, and we decided it was time for a change.
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Sweet Potato Poutine with Mushroom Gravy

Sweet Potato Poutine

To end my little tour of Prince Edward county, I want to share a recipe that I cobbled together that was inspired by the spirit of the PEC.

This dish is made up of seasonal, local ingredients – the cheese actually migrated back to Toronto with us, from Black River Cheese Company in Prince Edward County.

The idea for the recipe came from a combination of two things: the fancy pants poutine we had in Wellington, and the fact that I had bought some cheese curds and couldn’t think of anything better to do with them than make poutine. Since I had never made poutine before, this was a perfect opportunity. J suggested we do sweet potato, to change things up a bit – and it was a fantastic suggestion.

A shameful admission from this proud Canadian girl, I haven’t really had much poutine in my life. Being a strict vegetarian for a good number of my adult years, I didn’t try poutine. To be honest, some of the poutines I saw weren’t even trying to change my mind – gloopy “gravy”, greasy fries and fake mozzarella doesn’t appeal to me. I guess it really isn’t that big of a surprise that it hasn’t been on my ‘to do’ list.

Not long ago, J and I went to a fun tapas restaurant that focused on local ingredients, and we tried a really good unusual poutine. So when we saw it on the menu in Wellington – another poutine that stretched the boundaries – we happily ordered it.

To be honest, I really should have tried to make it sooner.

Not to rain on anyone’s grease parade, but making poutine at home can actually be healthy. The most fattening thing in the whole dish is the oozy cheese – and it’s oozy melty goodness is used to its full advantage when layered this way. The sweet potato ‘fries’ are baked with a little bit of oil, and some smart seasoning, and the gravy is vegetarian with only a bit of oil and some milk to add to the fat content. Compare this to the usual “heart attack in a bowl” that is traditional poutine.

The verdict? It was amazing, if I do say so myself! The gravy was probably the biggest question mark, because I used a new recipe. I probably would use less milk next time – it tasted amazing, but am I wrong to think a milky coloured gravy just seems weird? It didn’t thicken as much as I thought – but it was thick enough for this, and not gloopy like you get when you thicken with corn starch.

Finally – I try making some Canadian food on this blog!!! It only took nearly a year!!

… and with this, I end my yammering about Prince Edward County (for a little while, anyway).

Continue reading Sweet Potato Poutine with Mushroom Gravy

Eating My Way Through the PEC (Day 3)

Long Point

The third, and final, day of our Prince Edward County weekend was all about taking risks. In the first few days, we made it to most of the places we had “on the list”. From there, it was all a bonus, so we went a little more off the beaten path to find gems.

Our first gem we sought out close to ‘home’. We hit Black Prince winery, which is right in Picton. I had to ask about the smell of the Cabernet Franc, which I had with dinner the night before. For some reason, I couldn’t stop smelling the wine as I was drinking it. I told J it smelled like a lavender crème brûlée, with a hit of chocolate. I think I would wear it as a perfume. (Hear that Vera Wang? Maybe call it Black Princess? Cabernet Princess?). When I mentioned this to the guy at the winery, he sort of just humoured me. He probably thought I was nuts – or one of those pretentious people that make up all of the things they smell and taste in wines.

There were wineries left in all directions. Just to give us somewhere to start, we decided to head out to Black River, in search of more cheese.

Black River Cheese

Black River cheese is ever-present in the county – we had it at every restaurant we went to, and it was being sampled at many of the wineries we went to. I wanted to pick up some old white chedder, and ended up with some pepper jack and cheese curds as well. I think that brought our cheese purchase count to around 8. Eep!

Here’s where the adventure part comes in… J had seen some wineries listed out towards Long Point, so we drove allllll the way out there, only to find out that the one winery wasn’t even open yet (but on the wineries map, tsk tsk!). We drove that far, so we decided to try to make it all the way to the end of the point… which I think we did.

Long Point - Lighthouse

While there wasn’t much to do out this way, it was a lovely drive. We enjoyed the quiet drive, and hopped out when we got near the end. From there, we went to Milford to visit a couple more wineries — just a recommendation, don’t try to pop in to these on the off-season. We’ll have to visit again in the summer, when they’re sure to be open.

We did manage to hit Barley Days brewery one last time… I had been dreaming of the Cherry Porter, and decided that if it was open when we drove by I would get some. And I did (and I’m drinking one right now as I type this… mmmm Black Forest Cake beer).

Karlo Estates

We had but two spots left in our box, and only a few left on the map that we hadn’t hit yet. I won’t lie – Karlo Estates was absolutely FREEZING!! Their tasting room is in a really large barn that is being converted into galleries, and is currently only being heated by some propane heaters (see pic above). We enjoyed a nip of cheese as we tried different wines, and finally settled on a Frontenac Gris Rosé. This is strange for me, because I generally do not like rosé wine, but I was curious to try wine made from a ‘grey’ grape. I was surprised that I liked it, and decided to get a bottle to give it a real chance (when we’re not freezing). This spot is going to be incredible in the summer, so it’s on our list of places to return to.

East & Main Restaurant - Wellington

Time for lunch. East & Main Bistro was another name that came up in almost every article I read about PEC, so I thought we should hit it up before we left town.

East & Main Restaurant - Mac & Cheese

We were happy to see a variety of comfort food on the menu. I got an incredibly rich macaroni and cheese, made with – you guessed it – Black River cheddar. J got an insane wellington mushroom poutine, with cheese curds, and rabbit confit. Both dishes were amazing, and just what we needed. Sadly, I didn’t have room for dessert.

East & Main Restaurant - Poutine

Just one winery left to hit – By Chadsey’s Cairns. This was a really neat spot, with a pioneer cemetery and a whole collection of barns that looked like a little village. If you’re wondering what a ‘chadsey’s cairn’ is, you can read about it in the history section of the winery’s website. While you’re at it, take a look at the ‘wine politics‘ page – it offers a really interesting (and reasonable) viewpoint on grape growing, wine making, and more.

Chadsey Pioneer Cemetery

That’s about it for our weekend getaway. We finally made it up to the PEC, and it was everything we were looking for. The food and drink were great, the people were friendly, the accommodations were comfortable and I don’t think I heard a siren once!

I think we’ll be going back…