Mennonite Apple Dumplings

 

Prime Rib The Iroquois Hotel Galt Ontari...

                                          The Iroquois Hotel kitchen is where my dad worked from the 1930s and on. Heck by age six in the early 50’s I was peeling bushels of apples and was dishing up food for banquets, polishing the flatware and folding hundreds of napkins. I did shifts as a bell hop or ran the coat check when the hotel banquet and dining rooms were operating at full blast! I spent most of my childhood in the kitchen beside my dad and this is where it...

Christmas Dinners I Like!

Christmas New Years 2022. What plans have been made to celebrate have been altered to fit the New Mandate Covid rules. So, it’s going to be New Years at Home with my Sweetie. Nothing brings in the new year better than a Surf and Turf. When I was a cook at the Toronto Keg Mansion, knowing how to grill a good filet and broil a lobster tail was a job that over the years I’ve had lot’s of practise at. Next few days I will be picking out this years surf & turf recipe items. My first New Years back in Ontario after 25 years should be a special one Nothing...

Christmas Cookies

Christmas Cookies. My Aunt Marie taught me the way to bake. Growing up, each Christmas was another watch and learn session at my aunts. All my mom sisters were great bakers. Aunt Marie made a most scrumptious old-fashioned short bread sheet that would be used to do some free hand cookie cutting. Ingredients 2 cups butter at room temperature 1 cup icing sugar (powdered sugar) 2 tsp vanilla extract ½ cup corn starch 3 cups fresh all-purpose flour Maraschino cherries or baking gums for the centers, sprinkles and glitter festive colour rock sugar and what ever Xmas bling you...

Mushroom Veal Patty

1965 I Had my first wild mushroom patty. It was a veal mushroom and it was baked perfectly. A typical patty is made from salted bread dough, baked in an oven and is stuffed with different regional ingredient variations in pastry and can often include other ingredients that are normally associated with different pastry fillings from other countries. I like them deep fried but the wood fired ovens with a high temperature make the best. I also like it made from french pastry. I like mine stuffed with authentic sausage, mushrooms, olives sauce cheese, using a hand tossed...

Cheesy Buttermilk Scones.

Buttermilk Scones /Cheddar Cheese The first scone that I remember tasting was made by Guthrie’s Bakery in Hespeler and Galt. My mom either whipped up a batch or would send me for a quick run down to the bakery. This old fashioned British Isle styled bakery made the scones for years serving most of the founders of Hespeler Guelph and Galt Ontario. They were served with clotted cream or a small dixie cup filled with strawberry jam. At some restaurants they topped tuna or chicken salad or traditional with some fresh preserves and sided with a good cup of coffee or tea, they...