Celeriac Garlic Mash

• Portion size 6 to 8

Ingredients

• 1 celery root, (2 lb/1 lb)
• 2 potatoes, (1 lb/500 g total)
• 8 cloves garlic
• 1/4 cup (60 mL) 10% cream
• 1/4 cup (60 mL) butter, softened
• 1 tbsp (15 mL) grainy mustard
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

Preparation

Peel and cut celery root into 1-inch (2.5 cm) chunks. Peel and cut potatoes in half. In saucepan of boiling salted water, cover and cook celery root, potatoes and garlic until tender, about 20 minutes. Drain and return to pot.

Smash with potato masher. Using electric beaters, beat in cream, butter, mustard, salt and pepper until light and fluffy. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat in microwave.)

 

Autumn Carrot and Sweet Potato Soup

By Jennifer Segal

Servings: 8

Total Time: 45 Minutes

Ingredients

• 4 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 1 tablespoon curry powder, plus a bit more for serving
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
• 8 cups chicken broth, best quality such as Swanson
• 1-3/4 teaspoons salt
• 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
• 2 tablespoons honey
• Freshly ground black pepper

Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
2. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Pumpkin Chocolate Chip Cookies

Ingredients:

1/2 cup butter 1 1/2 cups white/brown sugar 1 egg 1-1.5 cup canned pumpkin 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder

1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon pumpkin spice 1/2 cup chopped walnuts (optional) 1 cup semisweet chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.	In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3.	Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Pumpkin Bread

Ingredients

3 cups sugar

1cup cooking oil

4 eggs

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2/3 cup water

1 15 ounce can pumpkin

Directions

1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

Roasted Buttercup Squash

Buttercup Squash with Chopped Apples

• 1 small buttercup squash
• 1/2 cup chopped cooking apple
• 2 teaspoons butter, softened
• 2 teaspoons brown sugar
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon lemon juice

Total Time: 50 minutes | Servings: 2

Preheat the oven to 400 degrees F (204 degrees C). On a cutting board, use a sharp chef's knife to cut the squash in half from top to bottom.

• Remove the stem first if it is still intact.

Scoop out the seeds and pulp from the inside of each half. Place the squash halves skin side down on an ungreased baking sheet.

Combine the apples, butter, sugar, nutmeg, and lemon juice in a small bowl.Spoon the mixture into each half of the squash.

Cover and bake in the oven for 30-40 minutes. The squash should be tender when finished.

• Serve the squash warm as a sweet side dish or as dessert.

Acadian Seafood Stew

http://www.novascotia.com/eat-drink/recipes/acadian-seafood-stew

Ingredients

1/8 cup	flour	25 ml
1/8 cup	butter	25 ml
2 cups	fish stock	500 ml
1	stalk celery, chopped	1
1	carrot, chopped	1
1 tbsp	onion, chopped	15 ml
1/2	green onion, chopped	1/2
1/8 cup	tomato paste	25 ml
1 tsp	chopped garlic	25 ml
1 1/2 tsp	Cajun seasoning	7 ml

Directions

In a pot, melt butter. With heat on medium, add flour and stir constantly for 3-4 minutes, making sure it doesn’t brown. Gradually add the fish stock, stirring constantly as it thickens. Add the remaining ingredients. Bring to a boil and then allow to simmer for a half hour or until vegetables are cooked, stirring occasionally.

Add seafood to the stew base. Cook until fish is tender and mussels are opened. Finish off with a dab of 35% cream and serve with garlic toast. Serves 2.

Big Biscuits

Prep Time: 30 Minutes Cook Time: 15 Minutes

Ready In: 45 Minutes Servings: 6

INGREDIENTS:

2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt

1 tablespoon white sugar 1/3 cup shortening 1 cup milk

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3.	Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4.	Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.