The Rural Voice, 1993-04, Page 601/4 cup (50 ml) butter
3 cups (750 ml) cooked wild rice
(approximately 1 cup/250 ml
uncooked)
3 cups (750 ml) soft bread crumbs
1 medium tart apple, peeled and
chopped
1/2 cup (125 ml) chopped fresh
parsley
1/2 cup (125 ml) chopped pecans
1 tsp (5 ml) salt
1/2 tsp (2 ml) each dried thyme
and savoury
1/4 tsp (1 ml) pepper
Cook apricots and prunes in apple
juice about 10 min. or until fruit is
softened. Drain and reserve juice. In
large frypan, cook celery and onion
in melted butter, about five minutes
or until softened. In bowl, combine
wild rice, bread crumbs, apple,
parsley, nuts, salt, thyme, savoury
and pepper; stir in onion mixture and
fruit. Add reserved juice if moister
stuffing is desired. Makes eight cups
(2 L) dressing.
CROWN ROAST
Place 7 lb. (3.15 kg) roast (12 to
14 ribs) on rack in shallow pan. Wrap
each rib bone in foil. Make a
ball of foil and press into mid-
dle to keep cavity open. Roast
uncovered in 325°F (160°C)
oven for two hours. Remove
foil ball and replace with some
dressing. Place remaining
dressing in lightly greased cas-
serole. Cover stuffing in roast
with small piece of foil. Roast
3/4 to 1 1/2 hours or until meat
thermometer registers 160°F
(70°C). Meanwhile, cover
casserole and bake for 30 min.
Remove meat to platter; allow
to sit 10 min. before carving. Slice
between ribs to serve. Serves 8 to 10.
PORK TENDERLOIN
Slice two 1 Ib (500 g) tenderloins
lengthwise, without cutting complete-
ly through. Open flat and roll with
rolling pin. Prepare half of dressing
recipe. Spread dressing thickly on
one tenderloin. Top with second
tenderloin. Tie with string. Roast on
rack in roasting pan in 325°F (160°C)
oven for about 1 1/2 hours or until
meat thermometer inserted into pork
registers 160°F (70°C) and meat
juices run clear. Extra dressing may
be baked in lightly greased covered
casserole for 30 min. if desired.
Serves six.
56 THE RURAL VOICE
CARROT MAPLE SOUFFLE
IN GINGER CRUST
1 1/4 cups (300 ml) ginger cookie
crumbs
1/4 cup (50 ml) butter, melted
2 cups (500 ml) sliced carrots,
cooked
3/4 cup (175 ml) maple syrup
2 envelopes (each 7 g)
unflavoured gelatin
1/3 cup (75 ml) water
3 cups (750 ml) slightly softened
vanilla ice cream
walnut or pecan halves
Combine cookie crumbs with
butter; press into bottom of 8 in. (2 L)
springform pan. Bake in 350°F
(180°C) oven for six minutes; cool.
Puree carrots with 1/4 cup (50 ml) of
the maple syrup in food processor or
blender until smooth.
In saucepan, sprinkle gelatin, over
water, let stand one minute. Add
remaining maple syrup and bring to
boil, stirring constantly until gelatin is
dissolved. Gradually stir in ice cream
and carrots until smooth. Pour over
crust. Chill three hours or overnight.
Serve garnished with nuts. Serves 8.
Add tomatoes; cook, uncovered over
medium heat 10 to 15 minutes or
until slightly thickened. Add
horseradish, lemon juice, salt and
pepper. Cool.
Cut toast into triangles or fingers;
top with spoonful of tomato coulis
and small piece of smoked trout.
Makes 32 appetizer pieces.
GARDEN CREAMY
CUCUMBER SOUP
Microwave 2 cups (500 ml)
chopped cucumber with 2 cups (500
ml) chicken broth on High power for
10 minutes. Season to taste with dried
tarragon, salt and pepper. Puree in
blender until smooth. Refrigerate
until cool; whisk in 1/2 cup (125 ml)
light sour cream and 1/4 cup (50 ml)
light mayonnaise. Serve chilled
garnished with cucumber slice.
Serves 4.
TOMATO PARISIENNE
SALAD
Remove stem end from four
tomatoes. With stem end down, cut
tomatoes into vertical slices almost,
but not completely through to
bottom. Slice four deli
pickled eggs and insert
between tomato slices to
create fan effect. Whisk
together 1 tbsp (15 ml)
pickled egg liquid, 1/4 cup
(50 ml) vegetable oil and 1
tsp (5 ml) Dijon mustard.
Add chopped fresh parsley
and chopped onion as desired.
Drizzle over tomato fans.
Serves 4.
Ontario greenhouse and
farm products inspire
creative ways to celebrate
with family this Easter
SMOKED TROUT WITH
TOMATO COULIS
4 medium tomatoes, peeled
1 medium onion, finely chopped
1 clove garlic, minced
2 tbsp (25 ml) olive oil
1 tbsp (15 ml) horseradish
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
8 slices whole wheat or multigrain
bread, toasted
2 smoked trout fillets (about 1/4
lb/125 g total), cut into bite -size
pieces.
Chop tomatoes; set aside. In large
frypan, saute onion and garlic in oil
for five minutes or until softened.
TOMATO—FILLED
CALZONES
Thaw 1 lb (500 g) frozen bread
dough. Divide dough in half. Roll
each half with lightly floured rolling
pin to 20 x 10 in. (50 x 25 cm)
rectangle. Cut each into two 10 in (25
cm) squares. Combine 2 large
chopped, seeded tomatoes, 1 cup
(250 ml) shredded mozzarella cheese,
1/3 cup (75 ml) chopped salami, 2
tbsp (25 ml) grated Parmesan cheese,
1 egg yolk and 1 tsp (5 ml) dried
basil. Divide mixture evenly over
squares. Fold dough over to enclose
mixture, pressing firmly to make
triangles. Bake in 425°F (220°C)
oven about 15 minutes until browned.
Serves 4.0