Fall Flavours
by Elaine Elliot, Virginia Lee
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Salmon Terrine
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Mussels with Café de Paris Butter
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Anchovy Butter
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Tomato Tart
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Warm Artichoke Dip
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Minature Bell peppers with Herb Cream Cheese
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Cranberry Mimosa
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Cranberry Harvest Punch
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Grilled Zucchini Rolls with Prosciutto and Cream Cheese Stuffing
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Smoked Salmon Crostini
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French Toast with Sauteed Apples
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Breakfast Wrap
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Cajun Cream Cheese
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Pumpkin Bread
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Old-Fashioned Molasses Brown Bread
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Buttermilk Biscuits
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Spicy Cranberry Muffins
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Johnny Cake
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Strawberry Jam
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Raspberry Jam with Cointreau
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Apple Butter
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Creamy Leek and Spinach Soup
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Vegetable Chowder
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Field Tomato Soup with Goat Cheese Cream and Chive Oil
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Cream of Chanterelle Soup
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Apple and Parsnip Soup
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Sweet Potato and Roasted Red Pepper Soup
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Roasted Onion and Garlic Soup with Brie Croutons and Carmelized Onion (Minestra di Cipolle e Aglio Arrosto)
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Roasted Yam and Pear Soup
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Butternut Soup with Shrimp and Cinnamon Croutons
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Celery Root Soup with Oyster Fritters
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Golden Harvest Soup
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Jerusalem Artichoke Soup
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Spinach Salad
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Salad or Organic Field Greens with Orange Shallot Vinaigrette
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Romaine Salad with Apple Maple Dressing
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Spanakopita
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Mussels in Love
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Rosemary Seared Scallops with Dried Apple Butter
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Eggplant and Chevre Gratin
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Mushroom and Thyme Risotto with White Balsamic Jus
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Mixed Mushrooms in Puff Pastry (Funghi Misti in Pasta Sfoglia)
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Dolmades with Lemon Sauce
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Harvest Vegetable Polenta Torte
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Rotini with Wild Fungi Sauce
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Bacon-wrapped Veal Chops with Cranberry Chutney
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Maple-Roasted Pork Loin with Curried Pineapple Chutney
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Peppered Beef Tenderloin
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Farm-Raised Venison Chops with Wild Mushroom Ragout
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Roasted Rack of Lamb with Sun-Dired Berry Port Wine Sauce
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Herb-rubbed Turkey with Sherry Gravy
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Chicken Lemonato with Shrimp
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Seafood Vol-au-Vent
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Arctic Char with Roasted Root Vegetables
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Minted Maple-Glazed Salmon
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Braised Atlantic Salmon with Sun-Dried Tomatoes, Leeks and Fennel
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Pecan-Crusted Trout with Orange Butter Sauce
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Caramelized Sea Scallops with Bacon and Squash Risotto
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Barley Risotto With Autumn Squash and Swiss Chard
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Autumn Squash Casserole
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Rutabaga and Apple Puree
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Roasted Garlic, Stilton and Potato Pave
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Braised Reg Cabbage with Apples and Onions
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Roasted Pearl Onions and Cranberries with Rosemary and Port
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Seasoned Bread and Potato Stuffing
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New Brunswick Potato Cake
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Steamed Carrots with Dill Sauce
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Oven-Baked Beans
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Coconut Carrot Cake with Cream Cheese and White Chocolate Icing
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Chocolate Potato Cake
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Red Wine Plum Compote
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Caramelized Apple and Nut Tart with Roasted Pear Sorbet
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Almons Cranberry Tart
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Spirited Pumpkin Mousse Cake
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Apple Crisp with Rum Raisin Coulis
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Maple-Baked Apples
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Harvest Blueberry Tarts
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Apple, Pear and Sun-Dried Cranberry Strudel with Maple Cream
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Pumpkin and Cranberry Bread Pudding
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Ginger Chocolate Pears
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Green Tomato Chow Chow
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Sweet Zucchini Relish
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Mango Chutney
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Spirited Cranberry-Orange Sauce
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Curried Pineapple Chutney
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Plum Tomato Chutney
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Herb-infused Oil
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Flavoured Vinegar
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Pickled Beets
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Mussels with Café de Paris Butter