If you asked anyone in my family about our traditional family recipes, probably the first dish listed by everyone would be Squash Puff. I'd describe Squash Puff as a cross between squash pudding and soufflé. It is light, fluffy and very flavourful considering it doesn't contain any onions or herbs. My Mom cut the recipe out of a newspaper at some point and it's been in her giant binder of recipe clippings ever since I can remember. Give Squash Puff a try at your next Thanksgiving, potluck or family gathering...or when you've got a hankering for some satisfying comfort food.Read More
This Tuna Sandwich recipe comes from the Peanuts Lunch Bag Cookbook (1974), which is a cookbook that was in our house when I was growing up. I don't remember anyone ever making a recipe from this cookbook when I was a kid, but I remember flipping through this book to read the Peanuts comics that are nestled amongst the recipes. About 6 months ago, I found this book in an antiques market...and all the memories flooded back.
In this sandwich filling, you'll find flaked tuna, crushed pineapple and chopped water chestnuts. When I selected this recipe, my hunch was that it would either be delicious or disgusting and I had no idea which way it would go! I'm happy to report that it was delicious. The pineapple is very subtle. You can taste something a little bit sweet in there but you aren't quite sure what that is, and the water chestnuts add a nice crunch to the sandwich filling. The pineapple and water chestnuts cut the fishiness of the tuna, so you end up with a low-key tuna flavour (and smell), so this recipe would make tunafish sandwiches more palatable for someone who isn't a fan.Read More
Apple Frazes are a tasty apple pancake from the 18th-century classic: The art of cookery made plain and easy by Hannah Glasse. Through making this recipe, I've learned that adding little bit of sherry to your pancake batter is a very good idea!
I had the pleasure of frying my Apple Frazes over an open hearth built in the 1780s at Nelles Manor Museum, where I'll be teaching Open Hearth Cooking Classes. The September Classes have sold out, but we've added a third class on November 4th at 1:00. At this class we'll be making the same Autumn recipes as the classes in September, only at the end of the Fall season rather than the beginning.Read More
In my backyard is a giant apple tree, so for as long as I call this house my home, you'll find apple recipes on Cloud 9 Cookery this time of year. Apple Bread is surprisingly not sweet. This bread is very flavourful thanks to a longer prefermentation process and the apples add a little je ne sais quoi to the complex flavour of this moist bread. I took both the very large loaves this recipe yielded to a gathering along with some butter. I thought that there would be leftovers and there most definitely were not!Read More
Shrewsbury Cake is one of first recipes that I tested out for the Open Hearth Cooking Classes that I'm teaching at Nelles Manor in Grimsby, Ontario in September. They are crisp & buttery, and the flavour of caraway seeds balances out the sweetness of these cookies. Shrewsbury Cake is from the first English-language cookbook that was both compiled & printed in Canada. The Frugal Housewife's Manual was published in Toronto in 1840, but the cookbook author is credited as “A. B. of Grimsby”. I love this connection to the Nelles family, since they likely would have known the mysterious A. B. who wrote the book.Read More
Filled Dills are just as fun to say as they are to eat! They’re appetizers from The Stay Out of the Kitchen Cookbook, published in 1968. This cookbook contains make ahead recipes and dishes that can be left in the oven so that a hostess can spend time with her dinner guests instead of spending her dinner party in the kitchen. Filled Dills are large dill pickles hollowed out with an apple corer, filled with cream cheese & various flavourings, then finally sliced into thin pieces. They are very tasty and easy to make ahead for your next gathering.Read More
This tasty green bean salad is found in John Smith's The Principles and Practices of Vegetarian Cookery, published in 1860 in London. The Salad Sauce that accompanies the green bean salad is made of hard boiled egg yolks, oil, vinegar, mustard and herbs, and would taste amazing on salads of all varieties. Steve said that he didn't hate green beans when eating this salad, which is a glowing review of the Salad Sauce!Read More
Queen's Drops are a basic sugar & spice cookie with a hint of dried currants. The recipe is found in The Cook Not Mad from 1831, which has the distinction of being the first English-language cookbook to be published in Canada! They are delicious with both white or brown sugar, but I prefer the extra flavour that comes with using brown. The dried currants provide little intense sweet flavour pops, and our recipe suggests using "any agreeable spice", so feel free to customize and add your favourite baking spices.Read More
Today's the first day of a scorching hot Canada Day long weekend in Ontario, and it's the perfect day to post about my experiences making Mint Cup, a mocktail recipe from a 1940s edition of The Joy of Cooking. To start off, you take about 5 minutes to make a mint syrup with fresh mint leaves, sugar and water. Once it's strained & cooled, you add lemon juice, ginger ale and a bit of green food colouring. It's a very refreshing beverage that tastes like a Whisky Sour. I'd recommend giving it a try!Read More
This Asparagus Soup recipe comes to us from a 1920s copy of Mrs. Beeton's Cookery Book that I picked up at an antiques market. Our soup recipe contains asparagus, of course, and also a lot of spinach. The spinach in this soup provides the vibrant green colour, but most of the flavour comes from the asparagus. The puréed creamy soup is offset nicely with the tender asparagus tips, that provide a nice variety in the texture and a flavour pop to boost.Read More
I agree, the name of this recipe doesn't sound very exciting. To boil green Peas? Really, what you end up with is green peas, with a touch of fresh mint, butter and salt. It's a simple, yet flavourful recipe that you'll find in American Cookery from 1796. Our authoress is Amelia Simmons (who has the tagline "An American Orphan" added to her name on the title page) and American Cookery is the first cookbook that was both written and published in the United States.Read More
I made Italian White Bean Salad along with Mushroom Rolls to take along to a potluck picnic. Both of these recipes are found in The White House Chef Cookbook, written by René Verdon in 1967 after spending 4 years as the White House Executive Chef. Verdon was appointed the first Executive Chef of the White House in 1961, a position created by the Kennedys. My version of this salad features green garlic instead of the red onion listed in the recipe (a shopping list oversight on my part), and I really like the green garlic's blend of onion and garlic flavours.Read More