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Entries in recipe (4)


Recipe : Slow-Cooker Apple Cranberry Butter

I've been experimenting with meat jams and fruit butters lately and this one turned out pretty damn good if I do say so. It simmers overnight in the slow cooker and makes your house smell like Christmas! Here's the recipe, inspired by My Baking Addiction:

Slow-Cooker Apple Cranberry Butter

5 large or 7 medium-sized Honeycrisp Apples

1 bag (340g / 12oz) fresh cranberries*

1/2 C dark brown sugar

1/2 C organic cane sugar (I used Just Us! Fair Trade Organic Sugar)

Juice of 1/2 lemon

1/2 vanilla bean - seeds scraped out, pod reserved

1 star anise pod

3 cardamom pods, lightly crushed

3-inch cinnamon stick (I use Sri Lankan cinnamon that I get from The Spiceman)

1.5 tsp pumpkin pie spice

1 tsp sea salt

1 tsp vanilla (I always buy Neilsen-Massey Madagascar vanilla at The Paderno Store in Bayer's Lake - Tahitian if they're out)

1/2 tsp ground cinnamon (I LOVE grinding the Sri Lankan cinnamon sticks - the flavour is unmatched)

- peel, core and chop apples - in a large bowl, toss the apples with cranberries, sugars, lemon juice and vanilla bean seeds - place mixture in slow cooker - bundle star anise and cardamom in cheesecloth, or a fresh tea filter, and place on top of apples along with reserved vanilla pods and cinnamon stick - turn to low and slow cook overnight (or 8-10 hours)

- in the morning, remove spice bundle, vanilla pods and cinnamon stick - purée cooked apples with an immersion blender until smooth - add pumpkin pie spice, vanilla, sea salt and ground cinnamon - cook on low 1-2 hours longer - store in mason jars**

*if you don't have cranberries just substitute the weight in apples

**if not canning, store in fridge and eat within 2 weeks - if canning, will keep on shelf for at least a year, probably longer

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HAVE A TACO PARTY! (here's how...)

Homemade tacos. I had no idea. Why on earth would anyone buy a taco kit when homemade are SO EASY and SO FANTASTIC?

Follow these steps to have your own awesome Taco Party.

STEP ONE - Invite your friends to a Taco Party at your house. Thanks for hosting @AJCrowley!

STEP TWO - Buy a bag of Maseca Corn Masa Mix. I got mine at the Superstore in the international aisle for $4.79.

STEP THREE - Mix Maseca with water to a smooth dough. Too wet? Add more Maseca. Too dry? Add more water. 

STEP FOUR - Get out your tortilla press. I saw them at Paderno in Bayer's Lake for $20. Kathy and Brent got theirs at Café Aroma Latino (intersection of North and Agricola) for about the same.

STEP FIVE - Roll small balls of dough with your hands, flatten slightly, then press between parchment paper in the tortilla press.

STEP SIX - Cook the tortillas in a hot dry cast iron skillet until slightly toasty on each side - about a minute or so. Keep them warm in the oven, at the lowest temperature, covered with damp paper towel, until all tortillas are cooked.

STEP SEVEN - Prepare/round up all of the condiments and toppings that you and your awesome friends have made/brought. 

Like this homemade Habanero Hot Sauce that Brent's friend Chris sent over.

Grate lots and lots of cheeeeeeeeeese.

Cut up some cilantro, slice up some radishes, drink some Olands.

Crisp up your brisket in a cast iron pan.

Start setting everything out on a table, buffet style.

Clockwise from top left - grated Monerey Jack cheese, fresh cilantro, sliced radishes, Kathy's homemade salsa, Sean's creamy garlicky guacamole, Salsa Doña (which Kris made and was agreed by all to be the star of the evening), crazy off-the-hook-spicy chopped up ghost peppers

Unveil the pulled pork. Rubbed with a blend of spices, Kathy and Brent braised a pork shoulder with fresh squeezed OJ, lime juice, dried chiles, a touch of cumin, oregano and brown sugar in their homemade smoker.

STEP EIGHT - Bring out the warm tortillas from the oven, give everyone a plate, start walking around the table, and assemble your taco in any damn fashion you like.

I ate five. And I can't wait to do it again.

AJ Crowley's SxSW Inspired Brisket

Buy a brisket from your local butcher. Trim it of fat and cut into 2-inch strips across the grain.

Prepare a dry rub of chili powder, garlic powder, onion powder, chili flakes, oregano, paprika, cumin, salt and pepper - play with measurements to create your own flavour mix.

Add brisket plus one chopped onion and 2 big handfuls of chopped cilantro to slow cooker. Cook on low for about 14 hours until meat starts to fall apart.

Remove meat from slow cooker and shred with a couple of forks - discard the onion and cilantro. Mix some chipotle sauce (Kris used Tabasco brand) and your favourite bbq sauce with the meat to taste.

To serve - fry in a cast iron skillet with a little canola oil until you start to see crispy bits.
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#HFXFB - Seaport Farmer's Market 'FARM - MARKET - TABLE' Recipe Contest

I loved bacon WAY before it was cool to love bacon. And my love is definitely not a secret. I mean, come on - @baconandbaileys?

However, as much as I love bacon, I'm really not picky. I never discriminate when it comes to the pig.

Bacon, prosciutto, sausage, pork tenderloin, porchetta, baby back ribs, pancetta... I want it all.

And so, it seemed only natural, as I was slowly meandering my way through the Halifax Seaport Farmer's Market on a rainy Sunday that I would be drawn to the call of the pig.

For the Halifax Food Bloggers - Halifax Seaport Farmer's Market 'FARM - MARKET - TABLE' Recipe Contest I give you - 

Pork Meatballs with Oregano, Feta and Olive Bread wrapped in Westphalian Ham (makes approximately 24 golf-ball sized meatballs)

100g Boulangerie La Vendéenne Olive Bread, torn to bits

1/4C Feta brine + 100g Foxhill Cheese House Feta, crumbled 

700g Getaway Farm's Ground Pork

1C Shubie River's Greek Mountain Oregano, loosely packed then rough chopped

1 small or 1/2 of a large Noggin's Onion, finely chopped

1 Organically Fed Egg from Eastern Selected Farms available at Selwood Green

1/2 tsp salt

1/2 tsp fresh cracked black pepper

24 slices Roselane Farm's Westphalian Ham

  • Preheat to 350 - line a 9x13 (or bigger if you have it) baking dish with parchment paper 
  • Place torn olive bread in a bowl - toss with 1/4C of Feta Brine - set aside 
  • With clean hands, mix feta, ground pork, oregano, and onion 
  • In a small bowl, whisk egg, salt and pepper together - pour over ground pork mixture and mix well with hands 
  • Add olive bread to pork and mix well - form into golf-ball sized meatballs - wrap each meatball with one slice of Westphalian ham
  • Place in baking dish close together but not touching - bake 28-30 minutes or until cooked through (less time for smaller meatballs, more time for larger)

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