Times are changing Covid-19 has had a huge impact on the hospitality industry in peculiar the smaller independent restaurants. Many are struggling to survive. Some of these restaurants have takeout only while other have limited space and reduced times they are open. So, please support your local small restaurants. Martin Withenshaw is a Chef who
is retired from the food service industry after creating and serving delectable delights to Southwestern Ontario for more then 30 years. So, Martin decided to reach into his “bag of tricks” for a recipe. The one chosen was developed when he owned and operated Withenshaw’s in Wortley Village. Withenshaw’s was a very successful retail food shop with a cheese counter, small cafe and full-service catering. The recipe goes well with the fall season because it is harvest time. It is time to head to your local farmers and farmer markets for all the farm fresh fruits and vegetables. There is a trend. Farm-to- table is a phrase that can mean different things to different people. At its heart, farm-to-table means that the food on the table came directly from a specific farm, without going through a store, market, or distributor along the way. It is not a regulated phrase, so it can be employed by anyone who considers their offerings to fit the definition. Similar phrases include locally-sourced, farm fresh, and farm-to-fork. One used in our region is Get Fresh – Eat Local which is also a campaign supported by different communities. Buying local in four easy steps 1. Look for the Foodland Ontario logo when shopping at your grocery store, farmers’ market, and on-farm market 2. Visit local farms with your family and talk to them about the difference made when you buy local 3. Serve freshness every day, with delicious recipes featuring local ingredients 4. Ask for local at restaurants and everywhere you buy food One thing grown in our region are pumpkins and of course the fall is when they are harvested. So, the recipe chosen to share is pumpkin cheese cake. It’s a great alterative to pumpkin pie. Many of these were sold at Withenshaw’s during the fall season. Also, this has become a family favourite with Martin’s family at both Thanksgiving and Christmas. While making the cheesecake recently for a dinner party the food processor broke. The mixture still had some small lumps but was cooked anyway. The cheese cake was a huge hit. In fact, all the guests took home a piece of the cheesecake.
Pumpkin Cheesecake
Ingredients 1........................ cup graham cracker crumbs 3........................ tablespoons butter, at room temp. 1/2 .................... teaspoon ground cinnamon 2........................ pounds cream cheese, at room temp. 1/4 cup. ............. sour cream, at room temp. 5........................ eggs, at room temp. 796 ml............... pumpkin puree (approximately 3 cups) 1/2 teaspoon..... ground cinnamon 1/8 teaspoon..... ground nutmeg 1/8 teaspoon..... ground cloves Instructions • mix butter and cracker crumbs together and pat into a 10” spring form pan which has been greased and floured • bake for about 10 minutes at 350 degrees • all remaining ingredients should be at room temperature • cream together sour cream, cream cheese, pumpkin puree and sugar • add eggs and mix • put mixture into a food processor and blend • add the flour and blend again • pour into wax paper lined spring form pan • bake in the middle of a 250-degree oven for 1 1/2 hours with a bowl of water on the lower rack • turn off oven and leave in oven for an hour 1 1/2 cups. ........ sugar 1/3 cup. ............. flour 1 tablespoon..... vanilla extract • remove and refrigerate • Serves 8 to 10 people. Tip: Typically, Martin uses canned pumpkin puree but any pureed pumpkin will do just fine.
PRIDE Villager
Page 10 Issue 5 • Fall 2020
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