Recipes

Re-live the Arowhon experience at home with our best-loved recipes. Let the tastes invoked by these recipes carry you back to peaceful moments in the great outdoors.

Trout Fillet For Two, with Corn & Orzo

The secret to this recipe is to use local trout and corn available in late summer. We serve it with roasted beets. You can go “gluten free’ by using rice flour and omitting the orzo.

Ingredients:

2 5 oz trout fillets, bones removed and skin on
1 oz fresh tarragon, chopped
1 Tbsp fresh garlic, minced
2 oz dry white wine
1 tsp salt
½ cup all purpose flour
¼ cup coarse cornmeal
1 tsp paprika
2 oz bacon fat (traditional) or olive oil

Method:

  • Combine tarragon with garlic and wine to make marinade, pour over fish and let marinate for 20 minutes.
  • To make crust, combine salt, flour, cornmeal and paprika.
  • Pre-heat a non stick or cast iron frying pan over medium heat, add bacon fat or olive oil.
  • Pat fish dry and coat with cornmeal mixture.
  • Fry approximately 3 minutes per side until golden brown and just cooked.
  • Remove and pat dry.

Corn with Orzo Ingredients:

½ cup cooked orzo pasta (al dente)
1 fresh Peaches & Cream local corn cob
½ red pepper, seeds and stem removed
1 oz unsalted butter
1 Tbsp fresh mint, chopped
Pinch salt

Method:

  • Steam or boil the corn for 6 minutes, cool and cut kernels off the cob.
  • Grill the red pepper, skin side down, until skin has blackened. Cool, peel off blackened skin, and dice ¼”.
  • In a sauté or non stick frying pan, melt butter over medium heat.
  • Add corn, pepper and orzo.
  • Sauté until hot throughout, add fresh mint and season with salt.

TO SERVE:

  • Place half the corn and orzo onto the centre of the plate.
  • Cut fish into two and place on top of the corn and orzo.

Bon Appetit!

House Salad Dressing

Use this dressing on just about any salad combination: garden, pasta, potato, etc. The lively taste comes from the variety of fresh herbs used! 

Yield: 4 cups

Dry Mix:

3/4 cup Vadalia or sweet onion, coarse chopped
3 TB capers
3/4 cup Marukan season rice vinegar
1 TB dijon mustard
3 TB garlic, roasted
3/4 cup each of freshly chopped mixed (dill, basil, oregano, parsley, summer savory)
  salt, to taste
  black pepper, freshly ground, to taste
1 cup vegetable oil
1 cup olive oil extra virgin

Method:

  • Mix all dry ingredients with vinegar and mustard.
  • Blend with vertical blender until well chopped then slowly add oils.
  • Do not blend for long, must be thin not thick, just emulsified.
  • Season with salt and pepper.
  • If stored in the fridge, will keep for 3 weeks.
  • For an extra rich dressing, use Extra Virgin Olive Oil only.

Bon Appetit!

Afternoon Buttermilk Scones

Picture yourself enjoying these on our dining room verandah. You deserve it after a long day of canoeing and hiking!

Ingredients

3 cups all purpose flour
1/3 cup sugar
2 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
6 oz butter, unsalted, cold, cut into small pieces
1 TB grated orange or lemon zest
¾ cups small plump currants
¼ cup cranberries
1 cup buttermilk
2 oz butter, unsalted, melted, for brushing
¼ cup vanilla scented sugar, for dusting
  Parchment paper

Method:

  • Preheat oven to 425 degrees (or 350 degrees fan high in convection oven) with racks in the middle.
  • Stir dry ingredients together in medium bowl.
  • Work in butter using fingertips, pastry blender or 2 knives, until mixture resembles coarse oatmeal.
  • Pour in buttermilk, add zest and dried fruit and mix with fork until ingredients are just moistened - you'll have a soft dough with a rough look. Don't over mix!
  • If it looks too dry, add 1 T buttermilk and knead briefly for about 12 turns.
  • Roll dough to a 1 inch thickness, and cut 2 inch rounds using a pastry cutter, place on parchment paper covered cookie sheets.
  • Brush with ½ melted butter amount, sprinkle with 2 T sugar.
  • Bake 6-8 minutes, until tops & bottoms are golden.
  • Transfer to racks to cool slightly.
  • Serve warm or room temperature. Delicious either on their own or with homemade jam!

Homemade Granola

Keeps well refrigerated in an airtight container for 2-3 months.

Yield: 10 cups

Dry Mix:

6 c organic rolled oats
1 c bran
1 c sunflower seeds
1 c wheat germ
1/2 c unsweetened coconut
1/2 c sesame seeds

Wet Mix:

1/4 c maple syrup
3/4 c canola oil
1/2 tsp salt
1 TB vanilla

Garnish:

2 oz walnuts (or other nuts of your choice), roughly chopped
1 oz raisins (washed & dried)
1 oz currants (washed & dried)

Ahead of Time:

All dried fruit comes sprayed with a preservative. It's most important to always run it under cold water, agitating the fruit until water runs clear, usually several times. Drain and place on towel. Roll up for awhile, preferably the day before. Unroll to finish the drying process, pat dry. P.S. The taste is worth the effort!

Method:

  • Combine dry ingredients together in a large bowl.
  • Combine wet ingredients in small saucepan, heat slightly and whisk thoroughly.
  • Mix wet into dry and combine well.
  • Spread thinly on cookie sheets.
  • Bake 30 minutes at 250 deg F, (or 220 deg F in a convection oven), remove from oven, stir, and add nuts and fruit.
  • Return to oven and bake 10 minutes longer or until golden.
  • Takes 40 minutes, including stirring & checking every 10 minutes.
  • Let cool and store in airtight containers. Serve with fresh yoghurt, fruit, and maple syrup!

Veggie (Pecan) Burgers

We serve these burgers as a vegetarian option at our summer barbecues by the lake.

Use a cast iron fry pan on the barbecue - they don't cook well on an open grill. Serve with a house-made toasted bun with hummus and the regular garnishes.  These burgers can also be cooked over the stove on moderate heat, using a cast iron or non-stick pan. They keep well in the freezer.

Ingredients

1 T olive oil
1 chopped onion
1 T finely chopped garlic - about 3 cloves
1/2 lb sliced cremini mushrooms (about 8-10)
1/2 c toasted pecan halves
1 c cooked brown basmati rice
1 c grated carrots
1 c multigrain breadcrumbs (about 3 slices)
Pinch salt and freshly ground black pepper to taste
1 lightly beaten large egg
1 T chopped fresh parsley
1 T garlic olive oil

Method:

  • Lightly oil a cast iron fry pan and set aside.
  • Heat oil in a non stick skillet over moderate (medium low) heat until hot.
  • Add onions and garlic - sauté until onions are soft - about 3 minutes.
  • Add mushrooms - sauté until they are dry - about 5 more minutes.
  • Remove pan from heat.
  • In a food processor coarsely chop the pecans.
  • Add the rice, carrots and the sautéed onion mixture.
  • Pulse a few times until mixture has a mealy consistency and transfer it to a large bowl.
  • Add the breadcrumbs and mix well.
  • Season with salt and pepper.
  • Stir in the egg.
  • Shape the mixture into 6 patties.
  • Grill on a lightly oiled cast iron fry pan on a barbecue grill - about 2 minutes per side, until golden brown.
  • Bon Appétit!

Clam, Mussel and Sweet Corn Chowder

Farm fresh organic corn and utilizing mussels Mariniere from the previous day's lunch makes this an outstanding soup.

Makes 8 x 8 ounce portions.

INGREDIENTS

  butter, unsalted
1 cup Spanish onion, diced
1 cup red & green peppers, diced
1 tsp garlic, chopped
1/2 cup potatoes (diced small)
8 ears sweet corn, in season, peaches and cream, kernels removed — cobs and kernels reserved.
  salt and white pepper to taste
1 cup potato, raw, diced
6 cups fish stock (home made)
1/4 cup 35% cream
1 can baby clams, (19 oz cans, drained & clams reserved)
2-3 cups cooked mussels Mariniere, shelled with juices reserved
1 TB dill, fresh, chopped
1 TB coriander, fresh, chopped

METHOD:

  • Sauté in butter, over medium heat, the onions until translucent — then add peppers, garlic, small diced potatoes, and half sweet corn kernels. Sauté until tender.
  • Season with salt and white pepper. Reserve.
  • Place in a saucepan — other half of corn kernels, and cobs, the raw diced potatoes, the fish stock, cream and reserved shellfish juices.
  • Bring mixture to a boil over moderate heat, then reduce to low and simmer for 20 minutes or until corn is thoroughly cook. Remove from heat, remove cobs and puree. Strain.
  • Mix reserved vegetable with strained broth.
  • Add shellfish and bring to a boil.
  • Taste for seasoning. Add dill and coriander.

Chilled Cantaloupe Soup

This is a delicious dish to serve on a hot day (as well as using up ripe fruits that you may have on hand). Organic frozen strawberries are a good substitute out of season.

Ingredients:

Serves 8 x 250 ml portions.

1 kg ripe cantaloupe, peeled, seeded, chopped
500 g fruit salad mixed fruits
500 ml apple juice
1 TB cinnamon
50 g mint
1 tsp tobasco
100-150 ml honey
3 TB lemon juice
  Zest of 1 orange

Method:

Puree cantaloupe and fruit in a food processor, strain to remove bits of skin and solids.

Add apple juice, cinnamon, mint and tobasco.

Add honey and lemon juice TO TASTE - amount needed will vary depending on the ripeness of the cantaloupe and fruit salad.

**If Cantaloupe is very ripe use more lemon and less honey. If cantaloupe is just ripe use less lemon and more honey.

Ladle into chilled soup bowls and garnish with orange zest.

For strawberry or blueberry soup follow the same method replacing the cantaloupe with strawberries or blueberries.

Note: Chill for 4 hours if possible. If late, put into freezer for an hour. Add garnish at last moment.

Marinated Flank Steak

For the past 25 years, we've been serving "comfort food" successfully - now it's fashionable - go figure!

Delicious baked in the oven, grilled or barbecued, it's the marinade ingredients that tenderize the steak and give it a bold flavor.

Serves 4.

The Marinade

(can be prepared in advance and keeps, refrigerated, for three weeks):

1 tsp garlic, minced
1 tsp black pepper, freshly ground
1/3 cup dry sherry
2/3 cup Japanese brewed soy sauce
1 oz fresh ginger, peeled and grated
4 Tbsp Dijon mustard

The Steak

  • 1 x 16-20 oz flank steak, trimmed of any excess fat, wiped with a wet cloth then a dry cloth

Method:

  • Combine marinade ingredients in a stainless steel or ceramic bowl and pour over steak. Marinate for 2 1/2 hours (no more), turning once.

To Cook:

  • Preheat grill or barbecue to moderate (350ºF) temperature and seal steak for five minutes on each side. Cook to desired degree of doneness OR bake in a 400ºF convection oven until medium rare, approximately 8 minutes.
  • Allow the steak to rest for five minutes before slicing.

To Present:

  • Slice steak very thinly across the grain and fan out slices on a dinner plate.

Serve with grilled vegetables, oven roasted beefeater potatoes and bordelaise sauce. In the summer, it's on our lakeside barbecue menu with a garden salad.

Potato, Leek & Onion Gratin

The potato mixture for this recipe can be prepared a day ahead before baking, then covered in plastic wrap and refrigerated. Bring the gratin to room temperature before baking. If you're lucky enough to have leftovers, they keep well for several days in the fridge. Serve with short ribs, grilled salmon steaks or just about anything.

Makes 6 - 8 servings.

2 1/2 lbs Large baking potatoes, about 4 1.25 kg
  Olive oil  
1/2 Large Spanish onion (about 10 oz/300 g), diced Half
1 Leek (about 10 oz/300 g), cut in 1/2" (1.5 cm) thick rings 1
2 tsp Crushed garlic 10 ml
  Salt & freshly ground black pepper  
1/4 cup 35% cream 50 ml
1/2 lb Whipped cream cheese 250 g
1 Large egg 1
  Nutmeg  

Topping:

1/4 cup Fresh (homemade) bread crumbs 75 ml
1/4 cup Freshly grated Parmesan cheese (Parmigiana Regiano is the very best) 75 ml
2 tbsp Butter, softened 50 ml
1 tbsp Chopped fresh parsley 15 ml

Scrub potatoes; dry well. Bake in 400 degrees F (200 degrees C) oven for 20 minutes. Quickly puncture potatoes a few times to release steam; bake for 20 - 40 minutes longer or until tender.

Meanwhile, in a skillet, heat oil over medium heat; cook onion and leek, stirring, for about 5 minutes or until softened. Add garlic; season with salt and pepper to taste. Continue cooking until onions are tender but not browned.

Halve potatoes and remove pulp to large bowl; mash well. Mix together cream, cream cheese and egg, blend into potatoes. Stir in onion mixture and 1/2 the parsley. Season with salt, a liberal amount of pepper and a pinch of nutmeg to taste. Spread in 3-inch (8 cm) deep, lightly buttered 8-10 cup (2.0 l) round baking dish to make about 2-inch (5 cm) deep layer. Bake in 350 degrees F (180 degrees C) oven for 45 minutes.

Topping: Mix together bread crumbs, cheese and butter; sprinkle over potatoes. Bake for about 20 minutes longer or until golden brown. Garnish with the other half of the parsley.

Banana Cream Pie

There's enough pastry for 2" x 9" deep pie shells. We suggest you bake both and freeze one - for the inevitable repeat performance!

NOTE: Can be done ahead to ***

Pastry:

3 c pastry flour
4 oz unsalted butter, cut into 1/2" cubes, very cold
4 oz vegetable shortening, cut into cubes slightly bigger than the butter
1/4 tsp salt
1/2 c iced water
2 tsp lemon juice
1 deep 9" glass pie plate

METHOD:

  • Blend flour, shortening, butter and salt in mixer or by hand until mixture resembles coarse crumbs.
  • Add lemon juice and then gradually add enough water to hold dough together.
  • Wrap and chill 2 hours or up to 5 days.
  • Preheat regular oven to 400 degrees.
  • Line pie plate, handling pastry as little as possible.
  • Decoratively flute the edges and refrigerate about 1/2 hour.
  • Line shell with foil and pie weights and bake 20 minutes, remove foil and weights and bake additional 10 minutes or until golden. Cool.

THE FILLING:

1/2 c sugar
2 egg yolks
1/4 tsp salt
6 TB flour
3 c boiling homogenized milk
2 1/2 TB unsalted butter
1/2 tsp vanilla, pure
6-7 ripe bananas
  35% cream, whipped for garnish
1 TB apple juice
1/4 c apricot or peach glaze
  Crushed walnuts

METHOD:

  • Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms the ribbon.
  • Beat in the salt and flour.
  • Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets.
  • Pour into saucepan and set over moderately high heat.
  • Stir with wire whip, reaching all over bottom of pan.
  • As sauce comes to a boil it will get lumpy, but will smooth out as you beat it.
  • When boil is reached, beat over moderately low heat for 2 to 3 minutes.
  • Be careful custard does not scorch in bottom of pan.
  • Remove from heat and beat in the butter, then vanilla. Chill.
  • If the custard is not used immediately, clean it off the sides of the pan, and dot top of custard with softened butter to prevent a skin from forming over the surface.

***

ON THE DAY OF USE:

  • Slice about 2 1/2 bananas to cover the bottom and sides of pie shell.
  • Top with about 1 cup of custard.
  • Slice 2-3 more bananas, to cover custard and sides entirely.
  • Add remaining custard and smooth out the top.
  • Spread with a thin layer of whipped cream.
  • Mark 10 portions with a knife.
  • Slice rest of bananas crosswise into 10, 1/4" thick, long oval shapes and use one slice to cover each portion like "spokes of a wheel".
  • Warm glaze and juice just enough to make it spreadable and glaze each slice of banana lightly to prevent browning.
  • Pipe whip cream rosettes around the edges and sprinkle with the walnuts.