Holiday Cookbook – 2023 –
BRIWOOD HOLIDAY COOKBOOK – 1 – HOMETOWN ST. THOMAS
Celebrating 32 Years of Freshness and Community : The Briwood Farm Market Story For three decades, Briwood Farm Market has been a cornerstone of the St. Thomas community, offering locals and visitors a one-stop shop for fresh produce, locally sourced meats, and a wide array of grocery products crafted right in Elgin County. As the market celebrates its 32nd anniversary, it’s clear that their commitment to simplicity, quality, and community connection has been the recipe for their enduring success. Brian Giles, co-owner of Briwood Farm Market, emphasizes the importance of keeping things simple and fresh. “Simple and fresh at a reasonable price while keeping the highest quality you can possibly get,” he says. This philosophy resonates throughout the market, where shelves are lined with an abundance of local products. From year-round meats, cheese, dairy, and honey to seasonal produce, Briwood is a hub for supporting local farmers and producers. When you shop at Briwood, you’re not just buying groceries; you’re investing in the local community. At the heart of Briwood’s success is its exceptional staff, many of whom have been with the market since its inception. Brian proudly shares, “Our staff is awesome. Many of our staff have been here since we opened 32 years ago when they were kids, and now their kids are here.” This sense of continuity creates a welcoming atmosphere that customers cherish. Walking into Briwood, you’ll likely be greeted by familiar faces who know your preferences and are ready to offer assistance.
While Briwood Farm Market boasts an impressive array of local products and a dedicated staff, the true driving force behind its success is Brian and co-owner Sherwood Lefler themselves. Even after 32 years, you can still find them on the shop floor, ensuring products are well-stocked, and customers receive personalized service. Their hands-on approach and genuine passion for the business create an inviting environment that extends far beyond the shelves. One of Briwood’s standout features is their commitment to local sourcing, which translates into a constantly changing and vibrant selection of produce. Unlike products that travel long distances, Briwood’s offerings come from right here in Elgin County whenever possible, ensuring freshness and immediacy. Brian explains, “As soon as it becomes locally available, we have it. We don’t have to wait until we use up inventory in a warehouse before we get the new things out.” Briwood Farm Market’s dedication to local goes beyond food. As gardening season approaches, the market transforms into a haven for gardening enthusiasts, offering everything you need to cultivate your own backyard oasis. The same is true around the holidays. Christmas trees, arrangements and a variety of garlands have been locally sourced and ready to decorate your home. Brian takes a moment to express his gratitude to the community that has supported Briwood for over three decades. “We really appreciate the dedication, the customers we had back then and now, the next generation of customers,” he says. It’s this mutual support that has allowed Briwood to thrive and give back to the very community that sustains it. In a world of bustling supermarkets and impersonal aisles, Briwood Farm Market stands out as a beacon of community, quality, and connection.
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BRIWOOD HOLIDAY COOKBOOK – 2 – HOMETOWN ST. THOMAS BRIWOOD HOLIDAY COOKBOOK – 2 – HOMETOWN ST. THOMAS
Index
Appetizers, Sides and Mains Page 4 ........ Warm Kale Salad with Almonds and Golden Raisins Page 4 ........ Roasted Root Vegetables Page 6 ........ Funeral Potatoes Page 6 ........ Beer Battered Cheese Curds Page 6 ........ Staci’s Cranberry Sauce Page 7 ........ Roasted Garlic and Bacon Beer Bread Page 8 ........ Classic Chicken and Herb Soup Page 8 ........ Bacon Onion Jam Page 8 ........ Garlic Bacon Green Beans Page 10 ...... Creamy Roasted Tomato Ricotta Pasta with Prosciutto Page 10 ...... Sundried Tomato and Turkey Sausage Penne Page 11 ...... Chicken Casserole Page 11 ...... Quinoa Stuffed Apples Page 12 ...... Balsamic Reduction Chicken and Onions Page 12 ...... Festive Surf ‘N’ Turf Page 13 ...... Turkey Nuggets Page 14 ...... Flank Steak with Snow Peas and Broccoli Page 14 ......Spanakopita Tarts Page 15 ...... Grilled Maple Chicken Thighs Page 16 ...... French Onion Soup
Desserts & Baked Goods Page 17 ......Peach Pie Page 17 ...... Chocolate Chip Cookies Page 18 ...... Apple Crisp
Page 18 ...... Fudge Christmas Trees Page 18 ...... Lemon-Sponge Pudding Page 19 ......Spiced Pecans Page 20 ...... Apple Cranberry Crumble Page 21 ...... Peppermint Oreo Ice Cream Cake Page 22 ......Pecan Pie Page 23 ...... Christmas Fruitcake Page 24 ...... Turtle Shortbreads Page 24 ...... World Famous Honey Bread Page 25 ...... Sticky Toffee Pudding with Caramel Sauce Page 26 ...... Coffee Brioche Page 26 ...... Cinnamon Roll Cake Page 27 ...... Nan Hayes’ Lemon Squares
Page 27 ...... Oats & Honey Granola Page 28 ...... Gingerbread Cheesecake Page 29 ...... Cousin Eddie’s Eggnog Page 30 ...... Chocolate Chip Banana Bars Page 30 ...... Maple Butter Tarts Page 31 ...... Lemon Cheese Bars Page 31 ...... Royal Oak’s Ginger Cookies Page 31 ...... Apple and Cheese Torte Pets and Animal Recipes Page 32 ...... Peanut Butter Dog Treats Page 32 ...... Sweet Potato Fries for Dogs Page 33 ...... Ice Cream Cone Bird Feeder Page 34 ...... Turkey Timeline
Holiday Cookbook – 2023 –
WINTER IN ST. THOMAS
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BRIWOOD HOLIDAY COOKBOOK – 3 – HOMETOWN ST. THOMAS
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Roasted Root Vegetables
Appetizers, Sides and Mains Warm Kale Salad with Almonds and Golden Raisins u By Natalie of Briwood Farm Market Ingredients: 1 Bunch of Kale, sliced into thin ribbons ¼ cup Extra virgin olive oil 4 Cloves of garlic, chopped coarsely 1/3 cup Golden Raisins 1/3 cup Toasted almonds, chopped coarsely Juice and zest of half a lemon Fine sea salt Salt and Fresh ground pepper Several shavings of good-quality parmesan cheese Directions: Place kale ribbons into a serving bowl and spring generously with a pinch of fine sea salt. Massage the salt into the kale by squeezing it in fistfuls and then rubbing it between your fingers until it turns darker green and has a soft texture. This should take a minute or two. Heat a large skillet over medium heat and add olive oil and garlic. Cook until the garlic is fragrant and soft but not brown. Add raisins to the garlic in the skillet and cook until raisins have plumped and softened, about 15 seconds. Add lemon juice and zest and stir to combine. Remove from heat and add salt and pepper to taste. Drizzle over kale and toss to coat. Sprinkle with toasted almonds and parmesan cheese. Cooking Tip: Always read the entire recipe before you start!
By Briwood Farm Market Ingredients: 1 Bag of cut-up squash, about 1 ½ cups cubed*
3 Small sweet potatoes, peeled and cubed 1 Bag of cut-up turnip, about 1 ½ cups cubed* 3 Small beets, peeled and sliced small or cubed 1 Red onion, cubed 1 Head of garlic, peeled and smashed 4 Sprigs of fresh rosemary, stems removed and minced 2-4 tbsp. Olive oil 1/4 cup Balsamic vinegar Salt and pepper *Items available at Briwood cut and bagged Directions: Preheat oven to 425°F. Combine all the cubed or sliced veggies with garlic, and rosemary and toss in olive oil to lightly coat. Spread the veggies on one large baking sheet (or two small) lined with parchment paper. Bake for 35-40 minutes, then remove from oven and drizzle with balsamic vinegar and return to oven for another 10-15 minutes or until tender.
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BRIWOOD HOLIDAY COOKBOOK – 4 – HOMETOWN ST. THOMAS BRIWOOD HOLIDAY COOKBOOK – 4 – HOMETOWN ST. THOMAS
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Eric and Arne Jensen
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BRIWOOD HOLIDAY COOKBOOK – 5 – HOMETOWN ST. THOMAS
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Beer Battered Cheese Curds
Appetizers, Sides and Mains
By Jansen Cheese Ingredients: 2 quarts Corn oil for frying 1/4 cup Milk 1 cup All-purpose flour
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Funeral Potatoes
By Briwood Farm Market Ingredients: 1 32 oz. Package of frozen, diced hash browns 2 cups Sour cream 1 10.5 oz. Can of cream of chicken or cream of mushroom soup 3/4 cup Unsalted butter, melted 2 cups Cheddar cheese, shredded 1 tsp. Salt 1 tsp. Onion Powder 2-3 cups Corn flakes, crushed Directions: Preheat oven to 350°F. Place hashbrowns in a colander and let sit until fully thawed and drained. In a large bowl, combine sour cream, soup, and ½ cup melted butter and mix well. Add cheese, salt and onion powder and mix well. Add potatoes to the sour cream and soup mixture and stir until combined and place on a lightly greased 9x13” baking dish. Combine cornflakes and the remaining ¼ cup of melted butter in a large resealable bag and shake until coated.
3/4 cup Beer 1/2 tsp. Salt 2 Eggs 2 lb. Fresh, dry cheese curds, broken apart (cannot use frozen) Directions: Heat corn oil in a deep-fryer or large saucepan to 375°F (190 °C). Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat and remove with a wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Sprinkle corn flakes over the potatoes. Bake for 42-46 minutes. Serve warm.
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Staci’s Cranberry Sauce
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Ingredients: 1 Can frozen cranberry juice, thawed 1 1/2 cup Fresh or frozen cranberries ½ cup Dried cranberries 1 Orange 3 tbsp. Grand Marnier or other orange liqueur (optional) Directions: In a pot add the cranberry juice, cranberries and dried cranberries with the juice of the orange. Cook over medium- low heat. Once the cranberries start to burst open (15-20 mins) and the sauce is beginning to bubble add the zest of half the orange and the liqueur (or water) and continue to cook for 10 minutes
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BRIWOOD HOLIDAY COOKBOOK – 6 – HOMETOWN ST. THOMAS BRIWOOD HOLIDAY COOKBOOK – 6 – HOMETOWN ST. THOMAS
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Roasted Garlic and Bacon Beer Bread
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1 tbsp. Sugar 1 ½ tsp. Salt 1 tbsp. Baking powder 1 1/4 cups Guinness Beer 1 Head Roasted garlic* (See recipe below) 1 tbsp. Dijon mustard 1 tsp. Dry mustard powder 1 1/4 + 1/4 Jensen’s Old Cheddar Cheese, grated 1 tbsp. Butter, melted 6 Strips of bacon fried and crumbled Directions : Preheat oven to 375°F (190°C)
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Combine flours, sugar, salt, baking powder, dry mustard powder and crumbled bacon in a large bowl. Stir in garlic, mustard, beer and all but 1/4 cup of cheese until mixture forms a soft dough. Gently form it into a ball and transfer it to a parchment-lined baking sheet. Form into an oval and brush with melted butter, and sprinkle with remaining cheese. Bake for 45-55 minutes or until light golden crust and firm to the touch. A tester will come out clean when inserted into the centre of the bread Cool on a rack. * Roasted Garlic u Ingredients: 1 Head of garlic Olive oil Salt and pepper Directions: Preheat oven to 375°F (190°C) Cut off the top portion of the head of garlic just enough to expose all of the cloves inside. Place in a small ramekin dish or any oven-proof dish. If you are doing a couple at a time, you can use a loaf pan. Sprinkle with olive oil, salt and pepper and roast for 50-60 min. Garlic should be golden brown and can be removed easily from the paper-like skin when squeezed.
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BRIWOOD HOLIDAY COOKBOOK – 7 – HOMETOWN ST. THOMAS
Directions: In a large pot brown your chicken and onion.
Appetizers, Sides and Mains Classic Chicken and Herb Soup
Pinch package of soup mix directly below the noodles and set aside. Add to pot 10 cups of water, remaining ingredients in soup mix (not the noodles), celery, and carrots. Bring to a boil, then simmer covered until cooked (approx. 1-2 hrs) and add in the noodles for the final 15 minutes. Season with salt and pepper as needed. Bacon Onion Jam u By Chelsey Lale Ingredients: 1 lb. Bacon, chopped 1 Large onion, thinly sliced
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By Mitchell’s Soup Co. Ingredients: 1-2 lb Chicken 1 Large onion, chopped 1 ½ cup Celery, chopped 1 ½ Carrots, chopped
1 Package of Mitchell’s Soup Co. Classic Chicken and Herb soup mix Salt & Pepper to taste
2 Shallots, thinly sliced 1 tbsp. Garlic, minced
½ cup Brown sugar ¼ cup Maple syrup ⅓ cup Apple cider vinegar 1 tsp. Chili powder 1 tsp. Cumin 1 tsp. Fresh cracked black pepper Directions:
Over medium-low heat, cook bacon until just browned, rending out as much fat as possible. Remove from pan and set aside. In the same pan over low heat, cook onion and shallots, stirring often, for 20-30 minutes until golden and starting to get sticky. Add garlic, allow to caramelize 5 more minutes before adding bacon and remaining ingredients. Bring to simmer over low heat, stirring often, and allow to simmer 20-30 minutes until thickened to a jammy consistency. Serve warm or store in jars and serve cold. Palmer’s Maple Chili for Chilly Winter Days u By Palmer’s Maple Syrup Ingredients: 1 lb. Ground beef 1 Can red kidney beans
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1 Can black beans 1 Can white beans 1/2 cup Palmer’s Maple Syrup 1 Package of chilli seasoning or chilli spice
2 796ml Cans diced tomatoes 1 284ml Can of mushrooms 1/2 cup Celery, chopped 1/2 cup Onion, diced Directions:
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Brown ground beef in a skillet, and drain the fat. In a large slow cooker combine cooked beef with the remaining ingredients. Cover and cook on low for 6 -8 hours.
BRIWOOD HOLIDAY COOKBOOK – 8 – HOMETOWN ST. THOMAS
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BRIWOOD HOLIDAY COOKBOOK – 9 – HOMETOWN ST. THOMAS
Add 2/3rds of the tomatoes, the garlic and the ricotta to a food processor. Puree until smooth and season with salt and pepper. Bring a large pot of water to boil and cook pasta according to package directions. Before draining, remove 1 cup of pasta water. In a pot, add the butter and 1 tbsp. of thyme and cook until the butter is brown. Then add the tomato puree and ½ cup of the pasta water. Stir until combined. Then melt the gouda and parmesan. Add the pasta and remaining tomatoes to the sauce and toss to combine. If needed, thin the sauce with a little of the reserved pasta water. Top with parmesan, prosciutto, and fresh basil. Sundried Tomato and Turkey Sausage Penne u By Oegema Turkey Farm Ingredients: 1 lb. Oegema’s Tomato Basil Sausage Parmesan cheese or shredded goat cheese 1 tbsp. Olive oil 1 Onion, chopped 1/2 lb. Mushrooms, chopped 2 cloves Garlic, minced 1/2 lb. Spinach, chopped 1/4 cup Sundried tomatoes, Sliced 1/2 lb. Penne noodles Directions : Cook turkey sausages in a fry pan or oven and then slice. Meanwhile, in a large non-stick skillet, heat oil over medium heat, cook onions and mushrooms until tender, approximately 7 minutes. Stir in garlic and cook for 1 minute. Add spinach and sundried tomatoes and cook for approximately 3 minutes or until the spinach is wilted. Add sausage pieces. While cooking onions and mushrooms, prepare penne noodles according to package directions. Combine turkey, vegetables, and noodles. Toss with oil from sundried tomato jar or olive oil. Top with parmesan or goat cheese.
Creamy Roasted Tomato Ricotta Pasta with Prosciutto Appetizers, Sides and Mains
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By Natalie of Briwood Farm Market Ingredients: 1 tbsp. Extra virgin olive oil 3 cups Cherry tomatoes 6-10 Cloves of garlic, smashed 3 tbsp. Fresh thyme leaves 2 tbsp. Fresh rosemary, chopped ½ cup Fresh Basil 8 Slices of prosciutto ½ cup Ricotta cheese 1 lb. Long or short-cut pasta 2 tbsp. Salted butter ½ cup Gouda cheese, shredded 1/3 cup Parmesan cheese, grated Crushed red pepper flakes Kosher salt and Black Pepper Directions: Preheat over to 425°F.
On a baking sheet, toss together olive oil, tomatoes, garlic, and 2 tbsp. of thyme, rosemary, a pinch of red pepper flakes and a pinch of salt and pepper. Then, arrange the prosciutto on top of the tomatoes and bake for 15-20 minutes until the tomatoes burst and the prosciutto is crispy.
BRIWOOD HOLIDAY COOKBOOK – 10 – HOMETOWN ST. THOMAS
3 Cloves garlic, minced 1 tbsp. Paprika 2 tsp. Ground sage 2 tsp. Crushed pepper flakes
Appetizers, Sides and Mains
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Chicken Casserole
1 tsp. Ground mustard ¼ tsp. Ground nutmeg Salt and pepper to taste 4 Apples (Honeycrisp or Gala work best, but you can use your favourite) ¼ - ½ cup Goat cheese crumbles Directions: Cook quinoa according to package directions and let cool. Remove casing from sausages, cook ground sausage meat over medium heat until browned, and set aside, reserving fat in the pan. Using the fat from the sausage, sweat onion over medium-low heat until translucent, 5-7 minutes. Add garlic and spices to the pan, cook for 1-2 minutes until fragrant, then add spinach and cook over low heat for 3-5 minutes until the spinach has wilted. Combine onion and spinach mixture with quinoa and cooked sausage. Remove tops from apples, hollow out and fill with quinoa mixture, then top with goat cheese. In a glass baking dish, bake apples at 375°F for 20-25 minutes until the apples are soft and the cheese is bubbly.
By Briwood Farm Market Ingredients: 4 cups Cooked chicken, cubed 2 Cans of mushroom soup 2 cups Old cheddar cheese, shredded 1/4 cup Pimentos 1 Can sliced mushrooms
½ cup Chicken broth 2 cups Pasta, cooked Directions: Preheat oven to 350°F. Combine all ingredients into casserole dish and bake for 25 minutes. Quinoa Stuffed Apples u By Chelsey Lale Ingredients: 2 cups Quinoa 2 Italian sausages 4 cups Spinach 1 Medium white onion, finely diced
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BRIWOOD HOLIDAY COOKBOOK – 11 – HOMETOWN ST. THOMAS
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Festive Surf ‘N’ Turf
Balsamic Reduction Chicken and Onions Appetizers, Sides and Mains
By Cathy Steckler Ideal Protein Coach, Yurek Pharmacy & Home Healthcare Ingredients: 1 Head of Broccoli, cut into florets 1 Red bell pepper, cored and cut into strips 1 tbsp. Ideal Protein Italian Herb Dressing ½ tsp. Salt ¼ tsp. Ground black pepper ¼ tsp. Onion powder ¼ tsp. Paprika 1/8 tsp. Ground coriander 1/8 tsp. Garlic Powder 2, 3-4 oz. Tenderloin steaks 8 oz. Large scallops, side muscle removed and rinsed of silt or sand 1 ½ tsp. Olive oil 2 Lemon wedges for serving Directions: Place water at the bottom of a steam basket and place steamer on top. Turn up the heat to bring the water up to a simmer. Heat a large cast iron skillet over medium heat for at least 5 minutes. Meanwhile, pat tenderloin and scallops dry and season with steak house spice blend. Swirl olive oil into the skillet and sear tenderloin and scallops. Sear scallops for 2-3 minutes per side. Sear the steak for 3-4 minutes per side. Remove from pan—tent with foil. When water comes to a simmer, add broccoli to the steamer basket. Steam until bright green and stems are tender, about 5 minutes. Add pepper strips and steam for 30 seconds. Remove to a bowl and toss with herb dressing. Serve steak with scallops, lemon wedge and vegetables on two plates.
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By Briwood Farm Market Ingredients: Balsamic Reduction ½ tbsp. Pepper ½ tbsp. Onion powder 2-3 Cloves of garlic, minced 1 cup Balsamic vinegar Chicken and Onions ½ tsp. Salt and pepper 1 ½ tsp. Thyme 1 lb. Chicken breasts ½ Large sweet onion, chopped Olive Oil Directions:
Add balsamic reduction ingredients in a small pot and bring to a boil. Reduce heat and simmer for 10-15 minutes until the sauce coats the back of a spoon. In a small bowl, mix thyme, salt and pepper and toss the chicken in it until both sides are covered. Heat a large skillet with olive oil over medium heat. Add chicken and cook until browned and remove from pan. Add onions to the pan and cook until tender. Return chicken to the pan with the onions and glaze with balsamic reduction, cook for an additional 3 minutes.
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BRIWOOD HOLIDAY COOKBOOK – 12 – HOMETOWN ST. THOMAS
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Turkey Nuggets
By Oegema Turkey Farm Ingredients : 1 lb. Turkey fillets or boneless turkey breast ½ cup Fine breadcrumbs ¼ cup Parmesan cheese ¼ cup Finely grated cheddar cheese 1 tsp. Thyme
1 tsp. Basil ½ tsp. Salt ¼ tsp. Pepper ¼ cup Butter or margarine. Directions: Cut turkey into 1 - 1 ½ inch cubes. In a bowl, combine breadcrumbs, Parmesan cheese, cheddar cheese and spices. Melt butter or margarine. Dip turkey pieces into butter or margarine, then roll in dry crumb mixture to coat completely. Arrange on a foil-lined baking sheet and bake at 400°F for 10- 12 minutes. Check to see if the turkey is no longer pink in the middle. Serve hot or cold. Makes approximately 30 nuggets.
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BRIWOOD HOLIDAY COOKBOOK – 13 – HOMETOWN ST. THOMAS
side. Continue cooking until the internal temperature of desired doneness is reached (125°F -rare, 140°F - medium rare, and 145°F - medium.). Set aside on a cutting board and tent with aluminum foil for 5-10 minutes to rest the meat. Meanwhile, wipe the skillet with a paper towel, reheat over high heat and add avocado oil for the vegetables. Swirl to coat the bottom of the skillet. Sautee garlic for 30 seconds. Add broccoli, snow peas and salt. Toss to combine. Cook until broccoli turns bright green, about 3 minutes. Slice flank steak across the grain and serve on top of vegetables. Spanokopita Tarts u By Chelsey Lale Ingredients: Filling: 1 lb. Spinach, chopped 1 Medium onion, finely diced 1 tbsp. Garlic, chopped
Flank Steak with Snow Peas and Broccoli By Cathy Steckler Ideal Protein Coach, Yurek Pharmacy & Home Healthcare Ingredients: Vegetables ½ tsp. Avocado oil 1 clove Garlic, peeled and cut in half Appetizers, Sides and Mains
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2 ½ cup Broccoli florets 1 cup Snow peas, tipped ¼ tsp. salt Protein: 1 portion of Flank steak ½ tsp. Avocado oil 1 tbsp. Tamari
3 tbsp. Fresh dill, chopped 6 Green onions, thinly sliced 8 oz. Cream cheese, softened 1 lb. Feta, crumbled 2 tsp. Fresh cracked black pepper 3 Large eggs Zest and juice of 1 lemon Tart Shells:
5 Sheets phyllo pastry ¼ cup Butter, melted Directions: Preheat oven to 350°F.
Over medium-low heat, sweat onions until translucent, 5-7 minutes. Add garlic, cook 1-2 more minutes until fragrant. Combine with remaining filling ingredients, and set aside. Brush melted butter over 1 sheet of phyllo, then top with another sheet, repeating until all sheets have been brushed and stacked. Cut into 12-16 squares (yield will depend on the size of phyllo sheets), and fold squares into a greased mini muffin tin. Fill with spinach filling. Bake tarts for 12-15 minutes until phyllo is golden and crispy, and the filling is bubbling.
Directions: Place flank steak, tamari and avocado oil in a bowl and mix around to coat. You can optionally add this to a plastic bag and marinate for 1 hour up to overnight. Heat a large, non-stick skillet over medium-high heat. Sear flank steak on both sides until golden brown, about 2-4 minutes per
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BRIWOOD HOLIDAY COOKBOOK – 14 – HOMETOWN ST. THOMAS
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and turning them over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes. Transfer chicken to a platter, rest for 5 minutes, and serve garnished with lime wedges.
Grilled Maple Chicken Thighs
Ingredients: 1 Clove garlic, sliced
2 tsp. Asian chilli pepper sauce 1 ½ tbsp. Palmers maple syrup 2 tsp. Soy sauce
2 tbsp. Mayonnaise 3 tbsp. Rice vinegar 2 lbs. Skinless, boneless chicken thighs 1 Lime, cut into 8 wedges Salt and freshly ground black pepper to taste Directions:
Mash garlic to a paste with a mortar and pestle. Mix chilli pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until the marinade is thoroughly combined. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover the dish with plastic wrap and refrigerate for about 3 hours; if preferred, let stand for about 30 minutes at room temperature. Unwrap the dish and sprinkle with salt. Preheat the grill to high heat. Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until the other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally
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BRIWOOD HOLIDAY COOKBOOK – 15 – HOMETOWN ST. THOMAS
Appetizers, Sides and Mains
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French Onion Soup
Ingredients: 6 Large yellow onions 4 tbsp. Extra virgin olive oil 2 tbsp. Butter 1 tsp. Sugar 1 tbsp. Apple butter Kosher salt 2 Cloves garlic, minced 8 cups Beef stock 1/2 cup Dry white wine 2 Bay leaves 1 tbsp. Fresh thyme leaves or 1/2 tsp. Dried thyme 1/2 tsp. Freshly ground black pepper 8 slices (1’ thick) French bread or baguette
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium-high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions. Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more. Add the wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go. Add the stock, bay leaves, apple butter, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil (you’ll end up using about a tablespoon and a half of olive oil for this). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven. Turn the toast over and sprinkle with the grated Gruyere cheese and Parmesan. Return to the oven when it’s close to serving time and bake until the cheese is bubbly and lightly browned. To serve, ladle soup into a bowl and transfer one cheesy toast
1 1/2 cups Grated Gruyere cheese Sprinkling grated Parmesan cheese Directions: Peel and thinly slice the onions. There should be about 10 cups of sliced onions in total. In a 5 to 6-quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
onto the top of each bowl of soup. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350°F, or until the cheese bubbles and is slightly browned.
BRIWOOD HOLIDAY COOKBOOK – 16 – HOMETOWN ST. THOMAS
Desserts & Baked Goods Peach Pie
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By Briwood Farm Market Ingredients: 2 Frozen pie shells 5 cups Peeled, sliced peaches (approx. 7) ¾ cup Granulated sugar ¼ cup Light brown sugar, packed 1/3 cup Corn starch ¼ tsp. Ground cinnamon Directions: Preheat oven to 375°F. Combine the sugars, corn starch and cinnamon and blend. Combine with peaches and stir. Place the first pie shell into a pie plate. Spoon filling into pie shell and place 2nd shell on top as a crust. Make slices into the top crust to allow for ventilation. Bake for 45 minutes or until the crust is golden brown. Chocolate Chip Cookies u By Briwood Farm Market Ingredients: ¾ cup Unsalted butter 1 cup Brown Sugar, packed ¼ cup Granulated sugar 1 Egg +1 egg yolk, room temperature 1 tbsp. Vanilla extract 1 ¾ cup All-purpose flour ¾ tsp. Baking soda ¾ sp. Kosher salt 2 cups Semi-sweet chocolate, chopped Flakey sea salt for sprinkling Directions: Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns golden brown. Take the butter off the heat and allow to cool. In a large mixing bowl, combine cooled butter with both sugars and beat until mixed together. Add in the egg, yolk and vanilla extract and mix well. In a separate bowl, mix flour, salt, and baking soda. Mix half into the wet ingredients until combined, and then slowly add in the remaining flour mixture until everything comes together. Do not overmix. Refrigerate dough for at least a half hour or overnight. Preheat oven to 350°F. Line the cookie sheet with parchment paper. Scoop dough into balls 2” apart. Bake for 11 minutes or until the edges are brown.
BRIWOOD HOLIDAY COOKBOOK – 17 – HOMETOWN ST. THOMAS
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Fudge Christmas Trees
Desserts & Baked Goods
By Stevie at Briwood Farm Market Ingredients: 3 tbsp. Crème de menthe liquor or crème de menthe syrup 30 Gold star sprinkles 1 14 oz. Can of sweetened condensed milk 24 oz. Candy melts, green 1 tbsp. Rainbow nonpareils (sprinkles) Directions : Place the green candy melts in a large microwave-safe bowl and pour the condensed milk over top. Stir to coat the candy wafers. Heat in microwave on high for 1 minute. Leave the bowl in the microwave for 3 minutes. Remove and slowly stir until melted. If needed, heat for an additional 15-second burst, stir slowly and repeat as needed until melted. Stir in the crème de menthe and cover with plastic wrap, allowing the fudge to cool and thicken. Stir every 5 minutes until the fudge becomes the consistency of frosting. Do not allow it to get too thick. Spoon the fudge into a pastry bag fitted with a large star tip. Pipe a big swirl of fudge onto a parchment or wax paper-lined baking sheet. Pull up while piping to get a nice, pointed tip on each fudge swirl Christmas tree. Immediately spring on some sprinkles and add a gold star on top. Repeat for 30 fudge Christmas trees.
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Apple Crisp
IT’S ALWAYS Ice Cream Season Cooking Tip: Brown sugar hard? Place a slice of bread in the container overnight. By Briwood Farm Market Ingredients: ½ cup Brown Sugar, packed ½ cup All-purpose flour ¼ cup Butter 4 cups Apples, peeled and sliced ¼ cup Boiling water Directions: Preheat oven to 400°F. Combine sugar, flour and butter. Blend together to make crumbs. In a baking dish, place sliced apples and pour boiling water over top. Then, add crumb mixture over the apples. Bake for 30-35 minutes.
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Lemon-Sponge Pudding
By Briwood Farm Market Ingredients: 1 cup Sugar 1 tbsp. All-purpose flour 2 Egg yolks 1 cup Milk 2 tbsp. Butter 2 Egg whites, beaten Pinch of salt Juice of 1 Lemon Directions: Preheat oven to 350°F. Sift sugar, flour and salt. Then, blend with beaten egg yolks. Add milk and lemon juice and beat thoroughly. Melt butter and add it with the beaten egg whites to the mixture. Place in baking dish. Place the baking dish in a pan of hot water and bake for 45 minutes.
100% Canadian dairy Locally made ice cream Family owned & operated
6598 Sunset Road, St. Thomas 519-631-2510 Hwy.#4, Between St. Thomas & Port Stanley
shawsicecream.com
BRIWOOD HOLIDAY COOKBOOK – 18 – HOMETOWN ST. THOMAS
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Spiced Pecans
By Clover Pecan Company Ingredients: 1/2 tsp. Ground cumin
1/2 tsp. Cayenne pepper 1/2 tsp. Ground cinnamon 3 tbsp. Butter 6 tbsp. Brown sugar 1 tsp. Salt 1 tbsp. Water 4 cups (Two 200g bags) of Clover Pecan fresh Georgia pecans Directions: Mix spices and have them in a small bowl at the ready. Also, have the butter, sugar, and water ready to go. It’s a fast process, and you don’t want to burn the pecans, so be prepared. Heat the pecans in a dry skillet. Stir frequently until they begin to toast - about 7 to 8 minutes. They will feel hot to the touch and smell amazing. Be careful not to burn. Add butter and stir until all the pecans are coated - about 1 minute. Add spices, sugar, salt, and water. Stir until all nuts are coated and glazed - about 5 minutes. Remove from heat and separate with a fork. Caution: overindulgence may occur!
May your Christmas be M erry & B right From our family to yours, Merry Christmas!
IN POWER. SINCE 1920
519-773-8951 or 519-631-0590 www.koolenelectric.ca
BRIWOOD HOLIDAY COOKBOOK – 19 – HOMETOWN ST. THOMAS
Desserts & Baked Goods Apple Cranberry Crumble By Mitchell’s Soup Co. Ingredients: 5 cups Peeled and sliced apples or other fruit ½ cup Sugar 2-3 tsp. Cinnamon 1 Package of Mitchell’s Soup Co. Apple Cranberry Crumble mix ¾ cup Butter, melted
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Pinch of Salt Directions: Pre-heat oven to 350°F
Combine the fruit, sugar and cinnamon in an 8x8 pan. In a large mixing bowl, stir together the package contents, a pinch of salt, and the melted butter. Spread crumble on top of apples and bake for 50 minutes, or until crumble is firm. Let cool slightly before serving with whipped cream or ice cream.
Dashing through Merlot, With one glass of Chardonnay, Over the hills, we go, Sharing a Rosé! Merry Winemas
Cooking Tip: Before baking, bring butter and eggs to room temperature.
(519) 631-0333 24 First Ave., Unit #6, St. Thomas TUE-THURS 9:30-6, FRI 9:30-4, SAT 9-1 www.thewinemakersofelgin.com
Port Stanley Villager
Hometown St. Thomas
REAL LIVING Rural Elgin Agricultural
EYOND B oomers
B and
ELGIN’S MEMORIAL MAGAZINE
BRIWOOD HOLIDAY COOKBOOK – 20 – HOMETOWN ST. THOMAS
Peppermint Oreo Ice Cream Cake By Shaw’s Ice Cream Ingredients: 1 package of Oreos 6 tbsp. Butter, melted 1.5L Tub Shaw’s Peppermint Bark Moose Tracks Ice Cream thawed on the counter for 10-20 minutes 16 oz. Jar of hot fudge warmed to spreadable consistency 8 oz. Cool Whip Crushed Candy Canes Additional hot fudge/chocolate syrup for serving (optional) Directions: Add Oreos to a large food processor and pulse until they resemble fine crumbs. If you do not have a food processor, you can add them to a plastic bag and crush them with a rolling pin, then add them to a large bowl. Set aside 3 tbsp. of the Oreo crumbs for later. Add the melted butter to the remaining Oreos and pulse/mix until combined. Press the Oreo/butter mixture into a greased 9x13” baking dish. Spread the partially thawed ice cream over the Oreo Crust with a spatula. Place in the freezer for 10-15 minutes to allow ice cream to harden. Next, add the fudge on top of the ice cream and spread evenly. (Tip: You may need to warm the fudge in order to spread it over top).
Spread a layer of Cool Whip on top of the hot fudge. Sprinkle with crushed Candy Canes and Oreo Crumbs. Place in freezer for at least 4 hours, for best results, keep in freezer overnight. When ready to serve, remove it from the freezer, cut it into squares and drizzle with additional hot fudge!
To all of our customers, friends and family
May the magic of Christmas bring lots of love, peace and fun into your life . Merry Christmas
1026 Talbot Street 519-631-1187 wallpaperloftstthomas.com
1026 TALBOT STREET • ST THOMAS, ON • 519-631-8428 – elgincarpetonesaintthomas.com –
BRIWOOD HOLIDAY COOKBOOK – 21 – HOMETOWN ST. THOMAS
Desserts & Baked Goods Pecan Pie By Cindy Quick of Clover Pecan Company Ingredients: 1 cup Golden corn syrup 1 tbsp. Molasses 3 Eggs 1 cup Sugar 2 tbsp. Butter, melted 1 tsp. Vanilla extract 1 1/2 cups fresh Georgia pecans, broken up a little for easier cutting. 1 unbaked deep dish pie crust
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Directions: Pre-heat oven 350̉̉°F Stir the first 6 ingredients thoroughly using a spoon. Mix in pecans. Pour into pie crust. Bake on the center rack for 30 minutes, then tent pie loosely with aluminum foil and bake for 40 minutes more. Tap the center lightly, it should spring back when done.
KEEPING YOUR FAMILY SAFE KEEPS YOU ON THE NICE LIST!
Make sure you check your smoke detector’s batteries and expiry date.
519-631-0210
BRIWOOD HOLIDAY COOKBOOK – 22 – HOMETOWN ST. THOMAS
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Christmas Fruitcake
By Boomers & Beyond Magazine Ingredients: Quick Soaked Fruit 1 ¼ cups Raisins 2/3 cup Diced dried apricots 1/3 cup Mixed peel
2/3 cup Glace cherries 3/4 cup Chopped dates 1 cup + 2 tbsp. either Apple Juice (you can also substitute some of the juice for Brandy) Microwave the fruit and juice in a bowl on high for one and a half minutes, then let stand for an hour until the fruit soaks up the liquid. Cake ½ cup Softened butter 1 ½ cups Dark brown sugar ½ cup Vegetable oil 3 tbsp. Molasses ½ tsp. Salt
Directions: Preheat oven to 320°F. Grease and Line an 8-9” (with about 3” sides) pan with parchment paper. With an electric mixer, beat butter and sugar together until smooth (approx. 1 min). Add oil and molasses and mix until combined. Add spices, salt, and baking powder and mix until incorporated. Add in eggs one at a time and mix until incorporated. Stir in flour. When it is almost all incorporated, mix in fruit mix (including any extra liquid) and nuts. Pour into the pan, which you will then cover with foil and bake for 2 and a half hours then remove the foil and bake for an additional 45 minutes. Let cool in the pan for 20 minutes before transferring to a cooling rack.
½ tsp. All-spice ½ tsp. Cinnamon ½ tsp. Nutmeg 3 Room temperature eggs ½ tsp. Baking powder 1 2/3 cups All purpose flour ¾ cup Chopped walnuts or pecans
Fresh Georgia Pecans Perfect for baking, snacking or holiday gifts!
Try Our Pralines, Dark Chocolate, Cinnamon, Maple Roll or Plain
Available at Briwood Farm Market or cloverpecan.com
BRIWOOD HOLIDAY COOKBOOK – 23 – HOMETOWN ST. THOMAS
Desserts & Baked Goods Turtle Shortbreads
Add egg yolk, milk, and vanilla, and mix on low speed until combined. Sift in dry ingredients and fold in until just combined. Wrap dough and allow it to chill in the fridge for 1 hour. Whisk egg whites until frothy. Roll chilled dough into balls, then dip in egg whites before coating with chopped pecans. Place cookies on a baking sheet and make an indent in the center of each with a teaspoon to create the cavity for the caramel. Bake for 9-11 minutes and allow to cool. To make the caramel filling, microwave caramels and cream in 20-second intervals, stirring in between, until smooth (about 1-2 minutes). Spoon into cooled cookies and allow to set. To make the chocolate drizzle, microwave chocolate and oil together in 15-second intervals, stirring in between, until smooth. Drizzle with a spoon or fill a freezer bag with melted chocolate, snip the corner, and drizzle over the cookies.
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By Chelsey Lale Ingredients: Cookies:
1 cup All-purpose flour ⅓ cup Cocoa powder ¼ tsp. Salt ½ cup Butter, softened ⅔ cup Sugar 1 Large egg, separated
1 Egg white 2 tbsp. Milk 1 tsp. Vanilla 1 ¼ cups Finely chopped pecans
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World Famous Honey Bread
Caramel Filling: 14 Soft caramels 3 tbsp. Heavy cream Chocolate Drizzle: 2 oz. Dark chocolate 1 tsp. Neutral oil (Vegetable, Corn, Peanut etc.) Directions:
By Rebekah Crocker of Crocker Honey Ingredients: 1 cup Milk, warmed ¼ cup Honey 1/3 cup Margarine, melted 1 tsp. Salt 2 Eggs, beaten 4 cups All-purpose flour 1 ½ tbsp. Regular yeast (Quick rise instant, 2 minutes in microwave)
Preheat oven to 325°F, line a baking sheet with parchment. Cream butter and sugar together at medium speed until light and fluffy.
Directions: Add honey to warm milk and mix. Let rise for 10 minutes. In a separate bowl, mix flour and salt. Add yeast mixture, margarine, and eggs to the flour mixture. Knead and separate into two loaves. Let loaves rise for 30-45 minutes in a warm, light place. Bake at 350°F for 20-25 minutes.
BRIWOOD HOLIDAY COOKBOOK – 24 – HOMETOWN ST. THOMAS
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Sticky Toffee Pudding with Caramel Sauce
By Boomers & Beyond Magazine Ingredients: Puddings 1 cup Pitted dates, chopped 1/2 tsp. Baking soda 5 tbsp. Unsalted butter, softened 1/4 cup Sugar 1/4 cup Packed light brown sugar 1 Large egg 1 1/2 cups All-purpose flour Caramel Sauce 1 cup Packed light brown sugar 3/4 cup Heavy cream 3 tbsp. Unsalted butter Directions: Preheat your oven to 350°F.
Divide the batter among the muffin cups. Bake for 20 to 24 minutes if using jumbo cups, 15 to 19 minutes if using standard- sized cups, a toothpick inserted comes out clean when ready. While the pudding is baking, prepare the caramel sauce: Combine all the ingredients in a saucepan and bring to a boil, stirring a few times. Pour about a third of the hot caramel over the puddings while still in the tins. When it’s time to serve the puddings, preferably while they’re still warm, plate them and pour the remaining caramel sauce over them. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Lightly grease 6 jumbo muffin cups or 9 standard muffin cups. Bring to a boil 1 cup of water and the chopped dates in a saucepan. Remove from the heat and stir in the baking soda; warning, the mixture will foam. Set aside. With an electric mixer, cream the butter with both sugars in a medium bowl until the mixture is light and creamy. Beat in the egg. Stir in one- third of the date mixture (liquid included). Fold in half of the flour. Stir in another one-third of the date mixture, fold in the rest of the flour, and stir in the rest of the date mixture.
Note: To prepare these cakes ahead of time, bake them as directed, then let them cool to room temperature, where they can remain for several hours, covered. Just before serving, plate the cakes and reheat them briefly in the microwave -just so they’re warm. Then prepare the caramel sauce and pour it over the cakes. Christmas and Palmer’s Maple Syrup Just Go Together Perfect for
Breakfast, Cooking Baking, Cocktails & More
From our home to yours, we wish everyone a Merry Christmas and a Blessed, Happy and Healthy 2024! Brian, Laura, Cole and Christopher Palmer 34308 Lake Line, Port Stanley
Canadian Pure MAPLE SYRUP Pur Canadien SIROP D’ERABLE
BRIWOOD HOLIDAY COOKBOOK – 25 – HOMETOWN ST. THOMAS
(about 2-4 minutes each time), ensure to stop the mixer and scrape down sides of the bowl between each addition. Scrape down the bowl again, and knead 10-15 minutes on medium speed (20-30 minutes using low speed). The dough has been kneaded enough when it lifts cleanly off the bottom of the bowl. Dough will be soft and tacky but should not stick to your hands. On a floured work surface, turn out dough. Using lightly floured hands, tuck the edges of the dough in towards the center, then carefully flip so the seam is face down, then shape into a ball. Place dough ball back in mixer bowl, cover with a towel and allow to rise until doubled in size (about 1 hour). Turn dough onto a lightly floured surface, repeating the same process as in step 8, cover the dough ball and allow it to rise in the fridge for at least 8 hours, ideally overnight. Split dough into 2 halves, shape into loaves, and let rise at room temperature in covered loaf pans for 2 hours until size has doubled. Preheat oven to 325°F. Before baking, brush tops with egg wash, then bake for 35- 45 minutes until golden brown.
Desserts & Baked Goods Coffee Brioche
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By Chelsey Lale Ingredients: 2 tbsp. Espresso powder ½ cup Whole milk 2 ½ tsp. Active dry yeast 5 Large eggs 1 Egg yolk 2 tsp. Vanilla extract
5 tbsp. Sugar 1 ½ tsp. Salt
4 cups + 2 tbsp. All-purpose flour 1 cup + 2 tbsp. Butter, very soft Directions: Combine espresso powder and milk, heat to 110-115°F (just warm to the touch) Whisk together milk, honey, and yeast in a mixer bowl and set aside for 5-10 minutes for the yeast to bloom. Add eggs and egg yolk and whisk gently. Add vanilla and dry ingredients and mix to form a shaggy dough. Using a dough hook attachment, knead the dough for 3-5 minutes on low speed. Divide soft butter into quarters, add one portion at a time, allowing the butter to be thoroughly mixed in before adding the next portion
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Cinnamon Roll Cake By Royal Oak Senior Living Ingredients: Cake 3 cups All-purpose flour ¼ tsp. Salt 1 cup Sugar 4 tsp. Baking powder 1 ½ cup Milk 2 Eggs ½ cup Butter, melted Topping 1 cup Butter, softened 1 cup Brown sugar 2 tbsp. All-purpose flour 1 tbsp. Cinnamon Glaze 2 cups Powdered sugar 5 tbsp. Milk 1 tsp. Vanilla Directions: Preheat oven to 350°F.
So good you might
just cry over it!
Mistyglen Creamery milk is processed on our Belmont farm, only a few hundred feet from the cows who produce it. • Whole minimally processed Milk • Whole minimally processed Chocolate Milk • Fresh Cheese Curds every Friday including 13 flavours • Minimally processed traditional cup set yogurt Yogurt and milk packaged in glass with return.
Mix all the cake ingredients together except for the butter. Slowly stir in the melted butter and pour into a greased 9 x 13 pan. For the topping, mix all the topping ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake for 28-32 minutes. When the cake has cooled, mix together the glaze and pour over the cooled cake.
BRIWOOD HOLIDAY COOKBOOK – 26 – HOMETOWN ST. THOMAS
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