Ingredients and Cooking Instructions

Squash and Brie Soup    

 

County vegetables

  • Butternut squash

  • Onions

  • Peppers

  • Carrots

  • Apples

  • Garlic

Gluten free

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.

Mincemeat tarts

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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.

Apple Pies

 

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

Salt, Pepper

Scottish Shortbread Cookies

Ingredients: Flour, Butter, Sugar, vanilla and salt

Christmas Pudding

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.