Recipe: Roasted Squash Soup

Roasted Squash Soup

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Soup
Servings: 4

Ingredients

  • 1 large chopped onion
  • 1 butternut or acorn squash
  • 1 grated yam
  • 8 to 10 cups chicken flavoured or vegetable broth
  • 1 tsp white pepper
  • Salt and pepper to taste
  • 2 bay leaves

Instructions

  • Place whole squash (pierced the skin) on rake in 375ºF oven. Bake until soft (depending on size, 45 minutes to 1 hour).
  • Cut top off whole garlic bulb, wrap in foil and bake in oven for approx 30 minutes. Meanwhile, lightly brown onion in a few tablespoons oil.
  • Add stock, scoop out soft garlic into stock. Bring to a boil. Add seasonings. Reduce heat and simmer.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Christine’s Plum Cake

Christine’s Plum Cake

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Servings: 10

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 2/3 cups grist mill flour
  • 2 tsp baking powder
  • 1/4 cup or less milk
  • 12 plums cut in half

Topping:

  • 1/4 cup butter
  • 1/2 cup grist mill flour
  • 1 cup sugar

Instructions

  • Cream together butter, sugar, eggs, and vanilla. Add grist mill flour, baking powder and milk. Makes a stiff batter.
  • Spread into 9×13 inch greased pan. Place plums, cut side up, on batter. Sprinkle with topping (rub butter, flour and sugar until crumbly).
  • Bake at 350ºF for 40 minutes. Serve warm with whipped cream or ice cream. Freezes well.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Susan’s Garden Veggie Soup

Susan’s Garden Veggie Soup

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Soup
Servings: 8

Ingredients

  • 1 large chopped onion
  • 3 stalks celery including leaves, chopped
  • 4 cups spinach
  • 2 chopped broccoli
  • 2 cups green cabbage chopped
  • 2 cups Swiss chard
  • 1 cup fresh parsley or 2 Tbsp dried
  • 2 bay leaves
  • 1 Tbsp dried basil
  • Salt and peppper to taste
  • 8 to 10 cups chicken flavoured or vegetable stock

Instructions

  • Lightly brown onion and chopped celery in a few tablespoons oil. Add broth and the rest of the ingredients. Bring to a boil. Add seasonings, reduce heat and simmer.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Kellyann’s Alsatian Torte with Berry Filling

Alsatian Torte with Berry Filling

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Servings: 8

Ingredients

Base:

  • 1 1/2 cups grist mill flour
  • 1/4 cup sugar
  • 1/2 cup butter
  • 1 1/2 tsp baking powder
  • 1 egg
  • 2 tsp vanilla

Filling:

  • 3 to 4 cups blueberrries or strawberries
  • Grated rind of 1 lemon
  • 2 Tbsp sugar

Custard:

  • 2 cups sour cream
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 Tbsp lemon juice

Instructions

  • Combine the ingredients for base in a bowl. Combine well, mixing by hand, and pat evenly into the bottom of a greased 12 inch sprinform pan.
  • Lightly mix berries, rind and sugar and sprinkle evenly over dough.
  • Whisk together custard ingredients and pour evenly over berries.
  • Bake at 325°F for 1 hour or until firm and golden brown.
  • Cool before serving.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Sour Milk Gingerbread

Sour Milk Gingerbread

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 12

Ingredients

  • 1 cup molasses
  • 1 cup sour milk
  • 1 tsp ginger
  • 1 3/4 tsp soda
  • 2 1/3 cups grist mill flour
  • 1/2 tsp salt
  • 1/4 cup melted butter

Instructions

  • Add milk to molasses. Mix and sift dry ingredients. Combine mixtures.
  • Add butter and beat vigorously. Pour into a buttered shallow pan and bake 45 mins at 325°F.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Christine’s Black Bottom Cupcakes

Christine’s Black Bottom Cupcakes

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Servings: 8

Ingredients

  • 8 oz cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 6 oz pkg chocolate chips or all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 Tbsp vinegar
  • 2 tsp vanilla
  • 1 tsp cinnamon

Instructions

  • Mix first 5 ingredients. In another bowl, mix the remainder together.
  • Fill pans with the second mixture and then top with the cream cheese mixture.
  • Bake at 350ºF for 25 to 30 minutes. Remove from oven and while hot, add one square of a milk chocolate bar on top of each.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Grist Mill Cheese Baking Powder Biscuits

Grist Mill Cheese Baking Powder Biscuits

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Servings: 12

Ingredients

  • 2 cups grist mill flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dry mustard
  • 1 cup milk and water half of each
  • 2 Tbsp butter
  • 1/2 cup grated sharp cheddar cheese

Instructions

  • Sift the dry ingredients. Cream butter and add to dry mix. Add rest of ingredients.
  • Roll to 1 inch thick and cut with cutter. Brush with butter and bake at 350ºF for 10 to 20 minutes.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Sesame Crisp Cracker Biscuit

Sesame Crisp Cracker Biscuit

Prep Time20 minutes
Cook Time15 minutes
Resting Time2 hours
Total Time2 hours 35 minutes
Course: Side Dish
Servings: 12

Ingredients

  • 1 1/2 cups grist mill flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1 cup warm water
  • 1 egg beaten
  • 1/2 tsp garlic powder
  • 1 tsp grated parmesan cheese
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 425°F. Use ungreased baking sheet.
  • Combine flour, salt, garlic powder, pepper, and cheese.
  • Add water to mix. Stir until forms soft dough.
  • Turn dough onto floured surface and knead about 10 minutes.
  • Place in greased bowl. Cover with damp cloth and rest at room temperature for 2 hours.
  • Divide dough into four portions. Roll each piece into very thin rounds 12 inches in diameter.
  • Transfer to baking sheet and brush lightly with beaten egg. Sprinkle sesame seeds on dough.
  • Bake 10 to 15 minutes until crisp.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Tomato Tart

Nothing beats a tasty tomato tart, hot from the oven! Photo © Grist Mill, 2016.

As we mentioned in our previous recipe for tomato jam, we’ve been part of a project to grow out tomatoes for the Canadian Seed Library, a project of Seeds of Diversity, an exceptional non-profit dedicated to collecting, preserving and sharing heritage seeds. Through the first week of October, we’ll be exploring recipes that suit each of these varieties.

Our second tomato from the Library is a large cherry tomato called Camp Joy. (You can see them in the image above.) It’s about 4cm, perfectly round, dense, low in seeds, and very flavourful. Camp Joy is named after Camp Joy Gardens near Santa Cruz, California that was one of the early leaders in bio-intensive gardening. It was developed by noted English gardener Alan Chadwick, who was at Camp Joy teaching classes in organic gardening.

An oven-baked tart is a great way to showcase this gem of a tomato and we love any excuse to play with puff pastry.

Tomato Tart

Either as a bite-sized morsel or a larger tart to share, this is a great way to showcase perfectly ripe tomatoes.
Total Time1 hour

Ingredients

  • a handful of large ripe cherry tomatoes, washed and cut in half (Camp Joy tomatoes, being the size of a two-bite brownie, are perfect for this)
  • one package puff pastry
  • 3 tbsp soft goat cheese
  • a few tbsp fresh herbs we love basil, but you can try thyme, rosemary, chives or parsley
  • olive oil
  • salt and pepper to taste
  • Although we have a couple of technique suggestions this simple recipe is just an excuse to play and experiment. Mix tomato varieties, try different cheeses and consider including other ingredients like roasted garlic or caramelized onions.

Instructions

  • Defrost the puff pastry, for an hour on the counter or overnight in the refrigerator.
  • Preheat oven to 375F. Line a baking sheet with parchment paper.
  • Cut the tomatoes in half, then place cut-side down on paper towel (to absorb some of the moisture) for up to a half hour.
  • Unfold and roll out the pastry into an 11 inch square on a lightly floured surface. Trim off the corners with a sharp knife to shape the pastry sheet into a circle; score a circle (lightly track it with a knife) around 1 inch in from the edge.
  • Crumble the goat cheese into the centre of the crust, then put the tomatoes on, cut side up. Brush tomatoes with olive oil, then season with salt and pepper and sprinkle with fresh herbs.
  • Bake in middle rack of oven for 15 minutes or until pastry is golden brown.
  • Cut into quarters, serve cool or hot and enjoy!

Notes

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Recipe: Tomato Jam

Tomato Jam
The perfect way to enjoy tomato jam? On a cracker with goat cheese. Photo © Grist Mill, 2016.

This summer, we had the opportunity to grow a half dozen varieties of tomato for the Canadian Seed Library, a project of Seeds of Diversity, an exceptional non-profit dedicated to collecting, preserving and sharing heritage seeds.

As one of about sixty growers from across Canada for this project, we’re obliged to plant the seeds they send us, tend them well, document our results and then send back some seed so that they can be put back into the library for the future. (All seeds have a limited shelf-life, so need to be grown out every so often to get fresh seed and reset the clock.)

In the interest of ensuring a healthy amount of genetic diversity, we need to grow many more plants of each variety than would be needed just for seed, so we now find ourselves with an abundance of unique tomatoes. We’ll be exploring recipes that suit each of these varieties over the next couple of weeks.

Our first tomato from the Library is a top-notch paste tomato called Federle. (You can see it front-and-center in the image above.) It’s big, dense, low in seeds, and very flavourful. R. W. Richardson of New York introduced this variety to Seed Savers Exchange (an American organization similar to our own Seeds of Diversity) in 1991. He had obtained the tomato through a seed swap with a gardener from West Virginia–its previous history is unknown.

Tomato jam is the perfect use for a tomato like this; the long simmer concentrates the bold flavour. Once finished, this jam is perfect smeared on a cracker with soft goat cheese. It’s also a great addition on a plate of cured meats and cheeses or as an out-of-this-world condiment for a grilled cheese sandwich.

Try this recipe with any ripe paste tomatoes you can find and you won’t be disappointed!

 

Tomato Jam

An exceptional sweet and savory condiment that goes perfectly with soft cheese.
Total Time2 hours
Author: Grist Mill Kitchen

Ingredients

  • 1 ½ pounds good ripe paste tomatoes our Federle’s were perfect for this, cored and coarsely chopped
  • 1 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or minced ginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 teaspoon salt
  • if you like spice fresh or dried peppers (jalapeno, chili flakes, etc) can be added to taste
  • Although we prefer this version where the sugar adds a sticky sweetness that makes it feel like jam, some commenters on the original recipe suggest reducing the amount of sugar. Trust your taste buds.

Instructions

  • Combine all ingredients in a heavy pot then bring to a boil over medium heat, stirring frequently.
  • Reduce heat and let simmer, stirring once in awhile until mixture has consistency of thick jam after 90 minutes, or more. Take care to ensure it doesn’t burn to the bottom of the pot, which becomes more likely the longer it cooks.
  • When ready, pour into jars and put in your fridge. You can also put this jam into sterilized jars and process them in a boiling water bath. With intact seals, unopened jars of tomato jam will last up to two years. Kept in the fridge, it will keep for at least 6 months.

Notes

This recipe is adapted from one at newyorktimes.com.