Recipes

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Mustard, Apple & Thyme Vinaigrette

Ingredients

1 1/2 c apple vinegar
1 c Blush Lane Apple Cider
1/2 T fresh Thyme leaves chopped
1/4 c Brassica Grainy mustard
2 T dandelion honey
1 c olive oil
1 c flax oil 

Method

  • Mix apple vinegar and apple cider. Reduce by half and let cool
  • Whisk in remaining ingredients
  • Season with a touch of salt and a few grinds of fresh pepper

 

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Maple Hazelnuts

Ingredients

750g Hazelnuts
1/2c maple syrup
1/2c demerara sugar
1/4c white sugar
1/2T black pepper (ground)
1t  Salt

Method

  • Bake at 400 deg. in oven, stirring frequently until nuts are toasted (10-15 min)
  • Remove from heat still stirring until cool. 
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Local Organic Roasted Carrot & Split Pea Soup

With Moorish spices, Fairwinds Farm Goat yogurt, Toasted fennel oil and mint

Ingredients

  • 2 kg Organic Poplar Bluff farm carrots
  • 350 g diced yellow onion
  • 100 g  diced shallot
  • 50 g garlic smashed and chopped
  • 1/4 c olive oil 
  • 15g toasted ground cumin 
  • 8g toasted and crushed coriander seed
  • 8g toasted and ground fennel seeds 
  • 75g chopped preserved lemon 
  • 6g chipotle pepper from adobo minced (we like to make our own in the restaurant)
  • 150 g yellow organic split peas
  • 4 L  water 

Method

  • Peel, half and quarter carrots, toss with ¼ c olive oil, salt and pepper. Place in cast iron pan, roast for about 1hr @ 400  stir every 20 min. (We usually like to roast in our wood oven to add a nice smoky flavor, but a conventional oven will do fine). Carrots should be well roasted and slightly caramelized when finished.
  • Sweat onion, shallot, garlic and olive oil in a pot until onions are translucent (no color).
  • Add cumin, coriander seed, fennel seeds, lemon and chipotle pepper to onion mix. Sweat for 2 min to cook out flavours.
  • Add yellow organic split peas, 4 L or water and pre-roasted carrots. Simmer all together with lid for about 2-3 hrs or until split peas are all tender. Add more water if needed
  • Finish with juice of 2 lemons. Soup should equal 5 L when finished.
  • Season and blend using hand mixer, leaving slightly chunky to enjoy the soft texture of the carrots and spices. 
  • Ladle into bowls, garnish with a spoon of Fairwinds Farm Goat yogurt, a drizzle of Fennel Seed Oil and a few strands of sliced mint.
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Oatmeal Shortbread

Ingredients

  • 8 oz Highwood Crossing oats
  • 8 oz Highwood Crossing flour
  • 8 oz Vanilla sugar
  • 11 oz Butter, cold and cubed
  • 2 c Highwood Crossing Oats
  • 1 tsp Salt

Method

  • Grind the 8 oz of oats into flour.
  • Mix the flour, sugar, salt, oat flour, oats and butter until the mix just comes together.
  • Roll out to ½ inch thickness and cut out into desired shapes.
  • Bake at 350° F for 12 to 15 minutes.
  • Dust with sugar after the cookies come out of the oven.
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Pumpkin Sticky Toffee Pudding Cake

Ingredients

  • 150g Melted butter
  • 1 ¾ c Highwood Crossing white flour
  • ½ c Sugar
  • 1 c Brown sugar
  • 3 Eggs
  • ¼ c Molasses
  • 1 ½ c Squash puree
  • 2 t Cinnamon
  • 1 t Nutmeg
  • 1 ½ t Ginger
  • 2t Baking powder

Method

  • Pre heat the oven to 350° F
  • Sift together the dry ingredients dry.
  • Mix together the wet ingredients in a separate bowl.
  • Mix the wet ingredients into the dry mixing until just combined.
  • Grease a 9 by 9 inch pan.
  • Pour the batter into the pan and bake about 35-45 minutes.
  • It is done when you can stick a knife in and remove it clean.
  • After the pudding has rested for 1 hour, cut into portions while still in the pan. Pour about 2/3 of the sauce over the pudding and save the rest to serve on the plate.