Recipe for successful entertaining

I promised in my Hot Home Products column this week to add a few quick and easy seasonal recipes to my blog. Here they are - terrific recipe ideas cribbed from Food and Drink magazine, Anna Olson  and Longo’s  - and one from little ole me.

 

Brie with caramelized apples (Food and Drink – sort of)

 

I saw a recipe that went something like this in a copy of Food and Drink magazine, which I promptly misplaced. Here’s my from-my-head version. Look for the real thing in the Fall issue of this useful mag, now in your local LCBO.

 

What you do:

 

Core and slice three apples (I love Elstar right now).

Put them in a medium hot pan and add a heaping tablespoon of brown sugar. Stir, then let the apples soften and brown (10 minutes or so).

Slice the top rind off a wheel of Brie, place it in a pan and pile the apples on top.

Bake at 300 for about 10 minutes.

Serve with bite-size pieces of artisanal bread.

 

Take advantage of all the lovely seasonal produce with Anna Olson’s gorgeous recipe for roasted root veg with vinaigrette. Or go to Foodland Ontario  for more seasonal recipes.  

 

Curry Scented Turkey (Longo’s)

 

What you need:

1 bone in turkey breast, about 1.5 pounds

1/2 cup plain yogurt

3 tbsp chopped fresh coriander

1 tbsp mild curry paste

3/4 tsp black mustard seeds

1/2 tsp coriander seeds, crushed

Pinch salt

Longo’s Peach Mango Chutney (optional)

 

What you do:

 

Stir together yogurt, coriander, curry paste, mustard, coriander seeds and salt.

Remove and discard skin from turkey breast.

Add breast to yogurt mixture and turn to coat.  

Cover and refrigerate for at least 2 hours or up to 24 hours.

Place breast on rack in roasting pan or baking sheet.

Roast at 375°F  for about 1 1/2 hours or until thermometer reaches 180°F and juices run clear.

Cover and let stand for 5 minutes before slicing.

Serve with chutney, if using.

 

Vicky’s Quick Cabbage  (with thanks to the late, great Edna Staebler)

 

Chop pieces of Savoy cabbage into wedges and steam until tender (10-12 minutes).

Remove from pot and wipe pot dry.

Melt butter and then add either a tablespoon or two of your favourite prepared mustard or crushed garlic. Sage and butter is also yummy.

Pour over cabbage and serve.