Pork Dumplings

1-1/2-lbs lean ground pork (approx. 700 g)
1/2 cup mushrooms, finely chopped
1/3 cup green onions, finely chopped
1/4 cup celery, finely chopped
1/4 tsp ground ginger
3 tbsp soya sauce
2 tbsp cornstarch
1 egg, separated
2 tbsp water
1 pkg won ton wrappers
2 tbsp oil
1/2 cup water or chicken broth

In a large bowl combine pork, mushrooms, green onions, celery and ginger. In a small bowl mix cornstarch with soya sauce. Add egg white and then combine with the pork mixture, blending thoroughly. Combine egg yolk and water.

To make dumplings, place a small amount of meat mixture on the centre of won ton wrapper and brush edges of two sides of wrapper with yolk mixture. Fold wrapper over into a triangle and press edges to seal, trying to remove all air. Then fold over points on long edge of triangle, sealing again with more yolk mixture to form a neat package. Place on cookie sheet and keep covered with a damp tea towel.

To cook, heat oil in large frying pan over medium heat. Place dumplings in pan and cook for 2 – 3 minutes until bottoms are lightly browned. Reduce heat to low and add water or broth. Cover and simmer for 12 – 15 minutes or until liquid evaporates. Uncover, increase heat to medium and cook
5 minutes longer, until browned. Serve with condiments for dipping such as red wine vinegar with slivered fresh ginger, hot sauce and soya sauce.

Scallops with Orzo Risotto

1-2/3 cups orzo
1 tbsp olive oil
1 cup mushrooms, diced
1/3 cup onion, diced
1/3 cup sun-dried tomatoes, diced
1/3 cup red pepper, diced
2 cups chicken broth
1/2 cup parmesan cheese, grated
2 tbsp fresh parsley, chopped
1/2 cup whipping cream

Cook orzo according to package directions and set aside. In a large saucepan, heat oil and sauté mushrooms, onion, sun-dried tomatoes and red pepper until softened. Add broth and bring to a boil.

Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes. To serve, sprinkle parmesan over risotto and top with scallops.

Scallops

Heat oil in frying pan until very hot. Season scallops with salt and pepper and sear until brown on outside but just opaque in the middle. This recipe also works well with other seafood as shown here.

Date Squares

1-1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter
1 cup brown sugar
1-1/2 cups rolled oats

Combine flour, baking powder, baking soda and salt in a bowl. Cut in butter with pastry blender until mixture is crumbly. Add sugar and oats and mix well.

Spread half of crumbs in a greased 9 x 9-inch baking pan. Pat mixture until firm and smooth. Spread filling over crust. Add remaining oat mixture and press down lightly with hands.

Bake in 325 ̊ oven for 35 – 40 minutes until lightly browned. Cut squares while hot and allow to cool in pan.

Filling

2 cups dates, chopped
3/4 cup cold water
2 tbsp brown sugar
zest of 1/2 orange, grated
2 tbsp orange juice
1 tsp lemon juice

Combine dates, water, brown sugar and orange zest in small saucepan and cook over medium heat until thick and smooth. Remove from heat and add fruit juices. Mix well.

Pie: Apple, Peach, Rhubarb

Pastry

1-1/2 cups flour
1 tsp baking powder
pinch of salt
1/2 cup shortening, chilled
1/2 cup butter, chilled
4 tbsp ice water

Combine flour, baking powder and salt together in a large bowl. Cut the shortening and butter into the dry mixture using a pastry cutter. The resulting mixture should have fat lumps no larger than peas. Add ice water 1 tbsp at a time (to a maximum of 4 tbsp), mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible as overworking it will make it tough. Shape the dough into two discs, wrap in plastic wrap and refrigerate for at least 30 minutes.

Generously flour surface, unwrap one of the discs, flatten slightly with hands and dust lightly with flour before rolling out with a rolling pin. Roll the dough about 2 – 4 inches wider than the pie pan. Gently wrap the dough around the rolling pin and place it in the pie plate.

* Roll out the second disc in a similar fashion and place as a top crust once the pie has been filled. If the dough cracks a little during the process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges.

Tuck the edges of the top crust under the lower crust and press together lightly. Create a fluted edge with your fingers or the handle of a knife. Cut 3 vents in top with knife.

Bake in 350 ̊ oven on baking sheet for approximately 1 hour. Sprinkle pie with sugar when it comes out of the oven and cool on a rack.

Apple Filling

1/2 cup sugar
1/4 cup flour
3/4 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
6 cups tart apples, peeled and thinly sliced
2 tbsp butter

In a large bowl, mix sugar, flour, cinnamon, nutmeg and salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over apples. Continue with directions above *.

Peach Filling

2/3 cup sugar
1/3 cup flour
1/4 tsp cinnamon
6 cups peaches, peeled and sliced
1 tsp lemon juice
2 tbsp butter

In a large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over peaches. Continue with directions above *.

Rhubarb Filling

2/3 cup flour
2 cups sugar
6 cups rhubarb, cut into 1/2-inch pieces
2 tbsp butter

In a large bowl, mix sugar and flour. Stir in rhubarb. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over rhubarb. Continue with directions above *.

Vanilla Panna Cotta

1 tbsp gelatin
1/2 cup milk
3 cups whipping cream
1/2 cup milk
1/2 cup sugar
1 tsp vanilla

In a large bowl add gelatin to cold milk and let soften. In a saucepan combine cream, milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved.

Set bowl over very cold water and chill for half an hour in the refrigerator, stirring occasionally, until almost set. Pour into eight 4-oz ramekins and refrigerate. Cover with plastic wrap if making the night before.

To serve, quickly dip ramekins in warm water to loosen sides. Invert onto individual serving plates and shake to release. Arrange garnish on each plate around panna cotta.

Garnish

mango
pineapple
raspberries
kiwi
peaches

Cut fruit into small pieces.

Banana Loaf

1-1/2 cups sugar
3 eggs
3/4 cup oil
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp allspice
2 cups bananas, mashed
1/2 cup raisins or chocolate chips

In a large bowl beat sugar and eggs until creamy. Add oil and mix well. Combine flour, baking soda, salt, cinnamon and allspice. Add to creamed mixture. Mix in bananas and raisins.

Pour into two greased and floured loaf pans and bake in 350 ̊ oven for 50 minutes or until done (test with a tooth-pick, it should come out dry). Turn out of pan when cool.

East Coast Clam Chowder

6 slices bacon, chopped
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup white wine
1 cup whipping cream
1 cup milk
7-oz can baby clams and liquid
1 bay leaf
1/4 tsp thyme
1 cup potato, grated
1 cup evaporated milk
1/4 cup fresh parsley, chopped
salt and freshly ground pepper

In a large saucepan brown bacon until crisp. Pour off half the fat. Add the onions, celery and carrots with a splash of water and sauté over medium heat about 10 minutes or until softened.

Add the wine, cream, milk, liquid from the clams, bay leaf, thyme and potato and bring to a slow simmer. Continue simmering for 15 minutes until potato softens and the chowder thickens. Add the clams, evaporated milk and parsley and cook until heated through. Season with salt and pepper to taste.

Jewish Coffee Cake

1/2 cup butter
1 cup sugar
3 eggs, beaten
1 tsp vanilla
1-3/4 cups flour
1-1/2 tsp baking powder
1 tsp baking soda
1 cup sour cream

In a large bowl beat butter and sugar until creamy. Add eggs and vanilla and mix well. Combine flour, baking powder and baking soda. Add to creamed mixture and fold in sour cream.

Pour half the batter into a greased and floured tube pan. Sprinkle with half the topping mixture. Add remaining batter and sprinkle rest of topping mixture on top. Bake in 350 ̊ oven for 45 minutes. Turn out of pan when cool.

Topping

3/4 cup brown sugar
2 tsp cinnamon

Mix ingredients together and set aside.

Lemon Loaf

1/2 cup butter
1 cup sugar
2 eggs, beaten
1/2 cup milk
1-1/2 cups flour
1 tsp baking powder
1 tsp salt
zest of lemon, grated

In a large bowl beat butter and sugar until creamy. Add eggs and milk and mix well. Combine flour, baking powder, salt and lemon zest. Add to creamed mixture. Pour into a greased loaf pan and bake in 350° oven for 50 – 60 minutes. Remove from oven and cool on a rack for 5 minutes. Prick with fork and pour drizzle over loaf. Let stand at least 1 hour before removing from pan.

Drizzle

3 tbsp lemon juice
1/4 cup sugar

Mix ingredients together and set aside.

Cinnamon Buns

enough bread dough for 1 loaf
1 cup butter
1-1/2 cups brown sugar, packed
1 cup pecans, coarsely chopped (or raisins)
1 tbsp cinnamon

In saucepan over medium heat, melt 3/4 cup of the butter with 3/4 cup of the sugar and whisk until smooth. Pour into greased 9 x 13-inch baking dish. Sprinkle with half of the pecans. Melt remaining butter. Combine remaining sugar, pecans and cinnamon.

On floured surface, roll bread dough to 18 x 14-inches. Brush with 2 tbsp melted butter, leaving 1/2-inch border and sprinkle with sugar mixture. Starting at long side, roll up tightly. Brush with remaining butter. Cut into 15 pieces and place in pan. Cover and let rise until doubled in size, about 3 hours.

Bake in 350 ̊ oven for 25 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.

Poached Salmon with Egg Sauce

2-lbs salmon fillets
1 cup milk
1 tsp salt

Measure thickest portion of fillets to determine cooking time. In a covered pan, heat milk and salt to simmering and add salmon. Cook until fish flakes easily when tested with a fork. Allow 10 minutes cooking time per inch of thickness. Serve topped with egg sauce.

Egg Sauce

1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
2 cups milk
2 eggs, hard boiled, shelled and coarsely chopped


Melt butter in microwave for 1 minute. Stir in flour, salt and pepper. Cook for 1 minute. Gradually whisk in milk until smooth. Cook 2 minutes at a time, whisking after each, until thickened. Stir in hard boiled eggs and cook 1 minute until heated through.