For Chowder Base:
- 1 oz. butter
- 2 lbs Kurri Squash, peel, seeded and cut into 1 inch cubes
- 2 stalks of lemon grass chopped
- 1 small bulb of ginger, chopped
- 1 large carrot roughly, chopped
- 4 stalks of celery, chopped
- 1 large yellow onion, chopped
- 1 leek, whites only, thinly sliced
- 1 head of garlic, chopped
- 2 liters of chicken stock
- 2 liters of coconut milk
- 1 tbsp of Thai red curry paste
- juice from 3 limes
- 1 tbsp fish sauce
- salt and white pepper
In a large stock pot over medium heat melt the butter. Add the lemon grass, ginger, carrot, celery, onion and garlic. Turn the heat down to low. Slowly sweat the vegetables for about 15 to 20 minutes or until the vegetables are tender. Then add the squash and continue cooking for approximately 10 minutes. Add the chicken stock to the pot. Bring the chicken stock up to a boil and simmer for about 10 minutes. Add the coconut milk, thyme and bay leaf and continue to simmer for approximately 15 minutes. Process the chowder base in a blender until smooth and creamy. Strain the chowder base through a fine strainer and add the lime juice and fish sauce. Add the salt and white pepper to taste.
For The Chowder:
- 1 cup of diced Kurri squash
- 1 cup of dice potatoes
- 8 baby squash (patti pans or crook neck) quartered
- 8 kohlrabi peeled and quartered
- ½ cup of pearl onions
- ½ lbs organic ocean spot prawns
- 1 lbs organic ocean mussels
- ½ lbs of organic ocean halibut cut into 1 inch dice
- 100 ml of whipping cream
Bring the chowder base to a boil. Add the kurri squash, potatoes, baby squash, pearl onions and cook until tender (approximately 15 mins). Add the mussels, prawns, and halibut and cook until the mussel open and the seafood is cooked. Add the cream and cook for 1 minute. Serve the chowder in bowls topped with chopped chives and a drizzle of olive oil!
Page 41 on Fall Calendar
- 3 Parts Flor de Caña Gran Reserva 7
- Lemon juice
- Pineapple simple syrup
- Splash of water
- 3 Parts sparkling wine
- Lime and pineapple triangles
- Grated nutmeg
Add Flor de Caña Gran Reserva 7, lemon juice, simple syrup and fruit triangles in a punch bowl and stir. Add sparkling wine, grated nutmeg and a splash of water and stir again. Serve and enjoy
Page 34 on our Fall Calendar
- 1 cup Flor de Cana rum
- 1 cup butter
- 1 tsp. sugar
- 2 large eggs
- 1 cup dried fruit
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 cup flour
- 1 tbsp. lemon juice
- ½ cup brown sugar
- ½ cup walnuts if desired
- Before you start, sample the rum to check for quality. Good isn’t it? Now go ahead. Heat oven to 350 F. Select a large mixing bowl, measuring cup, etc. With an electric mixer, beat 1 cup of the butter until fluffy. Add 1 teaspoon of sugar and beat again.
- Meanwhile, make sure the rum is the finest quality!
- Mix flour, baking soda and baking powder together. Add 2 large eggs, lemon juice, 2 cups fried fruit and mix well.
- Fold in nuts. Add rum slowly and brown sugar and mix well. Grease cake pan and bake until golden brown for 25 – 35 mins.
Page 34 on our Fall Calendar
- 2 oz apple juice
- 2oz vodka
- 1 oz butterscotch liqueur
- Ice and apple slice for garnish
For a Cold Cocktail: In a cocktail shaker filled with ice, shake all ingredients vigorously. Pour in your favourite tumbler, over ice. Garnish with a slice of apple
For a Hot Cocktail: Heat the apple juice to a simmer. Place the vodka and liquor in prepared glass and pour hot apple juice overtop. Stir and garnish with a fresh apple slice. I
A refreshing, simple and very elegant dessert, perfect served with some thick cream or perhaps some vanilla ice cream.
1 large egg
• 1/2 teaspoon almond extract
• 100 g (about 1/2 cup) granulated sugar
• 1/8 teaspoon fine salt
• 125 g (about 1 1/4 cup) almond meal/flour
• ½ c Granulated sugar and powdered sugar for rolling
1. Whisk egg, almond extract, sugar and salt with a fork until well combined. Add almond meal/flour and mix until the ground almonds are equally moist.
2. Cover and put in the fridge for at least 1 hour (or overnight) so that the batter gets firmer.
3. Roll the batter into small balls, 1.5 teaspoons each. Roll each ball in a small bowl with granulated sugar first and then, in a separate bowl, in powdered sugar until nicely covered.
4. Place the cookies onto a baking sheet covered with parchment paper with 1-inch space between them (they will spread slightly).
5. Bake them for 12-15 minutes in a 320 F (160 C) preheated oven. Depending on their size and your oven, the baking time may vary. The cookies should still be kind of soft to the touch and they will firm up when cooled.
Enjoy with your favourite coffee and liqueur!
Page 22 on our Fall Calender!
OVEN-ROASTED BRUSSEL SPROUTS WITH CHORIZO, RAISINS & PINE NUTS
• 1 lb. Brussel Sprouts, cleaned, trimmed and cut in half through the core
• 2 Tbsp. Clarified Butter • 2 Tbsp Whole Butter
• 4 ozs. Chorizo, cut into ¼” dice
• 1 sprig Fresh Thyme, leaves picked off the stem
• 1 Shallot, minced
• 1 Tbsp. Sherry Vinegar
• 2 Tbsp. Raisins, soaked in warm water 10 minutes
• 2 Tbsp. of Pine Nuts, roasted
1. Preheat oven to 350°
2. Heat an oven-proof pan over high heat. When the pan is very hot, add clarified butter. When the butter starts to smoke, add the brussel sprouts.
3. Toss to coat the brussel sprouts and place pan into the oven for 15 minutes or until sprouts are golden brown and tender. Remove pan from the oven and return to stovetop over medium heat. Add butter and chorizo.
4. Cook for 3 minutes then add shallots and thyme. Cook for 1 minute then add vinegar, raisins and pine nuts. Toss gently and check seasoning. Serve immediately.
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