Ingredients and Cooking Instructions
Squash and Brie Soup
Contains milk ingredients
Yummy hot or cold
To serve, thaw the soup, heat and ladle into bowls. Garnish with a dollop of sour cream and a dash of freshly grated nutmeg. Add a sprig of fresh parsley if available.
You will be proud to serve these double-crust mincemeat
tarts for a holiday dessert or afternoon tea with
friends and family.
Laura, our skilled pastry chef, made the awesome
shortcrust pastry. Consider garnishing the tarts with a dollop of whipped cream or a tiny scoop of ice cream.
Just look at these beautiful frozen unbaked lattice
crust pies and imagine how you will impress your guests
when you pull this pie fully baked from your own oven.
Apples are from the County, grown in South Bay and
picked by our team of volunteers. Volunteer Nik
prepared the pastry (but you don't have to tell your
friends) I can almost taste and smell it now. Enjoy!
French Canadian Pea Soup
Our local C.C.C. Chef prepared this French Canadian Pea Soup using his own smoked bacon and locally sourced vegetables. Enjoy this delicious hearty soup with a slice of your favorite bread or some fresh croutons.
Ingredient List: Whole Yellow Peas, Onion, Celery, Carrots, Potatoes,
Smoked Bacon, Diced Ham, Ham and Chicken Stock
Scottish Shortbread Cookies
Ingredients: Flour, Butter, Sugar, vanilla and salt
This Christmas pudding contains carrots and potatoes. During the Second World War when sugar was hard to come by war-time cooks used carrots as sweeteners. But this isn’t war time so we have pulled out the stops and loaded our pudding with dried fruits, well soaked in Brandy!
Ingredients: flour, sugar, raisins, currants, almonds, glaze cherries, mixed peel, spices, salt, soda, beef suet, brandy, carrots and potatoes
Directions: Store in fridge for up to 14 days until use or freeze. Remove lid and warm in microwave or in the oven in a water bath. (350f for 30 minutes or until warm). Serve pudding warm with a butterscotch sauce or vanilla sauce.
Butterscotch Sauce: ¼ cup brown sugar + ¼ cup butter in a pot and cook over medium heat until bubbling. Slowly add 1/3 cup 35% cream and whisk together until warm. Add 1 TBSP Brandy and serve over warm pudding.