Reimagined Eggplant Parmesan Rolls

Impress your guests with this delicious yet beautiful twist on an Italian classic, Eggplant Parmesan. Crispy eggplant slices rolled around creamy parsley goat cheese stuffed manicotti and served over a bed of flavourful McEwan’s Own Roxy’s Tomato Sauce.

1 garlic bulb
olive oil, to drizzle
4 manicotti shells
1 large eggplant
2 cups bread crumbs
1/2 cup finely grated Parmesan cheese
2 eggs
2 cups all-purpose flour
300gr goat cheese
1 cup chopped parsley
3/4 cup olive oil
1/2 jar McEwan’s Own Roxy’s Tomato Sauce
1 cup micro arugula
8 Parmesan crisps

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Preheat the oven to 400°F. Cut a garlic bulb 1/4-1/2 inch from the top of the cloves. Place the bulb on a small sheet of aluminum foil. Drizzle with olive oil and wrap the foil around the garlic. Bake for 20-30 minutes until the garlic is soft.

Follow the cooking instructions on the manicotti’s package. Set them aside to cool. Once cool, cut each manicotti in half

Slice off the top and bottom of the eggplant. Using a mandolin slicer or a knife, slice the eggplant from top to bottom to create thin rectangular sheets. If the sheets are too wide and you can’t roll them, try trimming the width of the slice until they become rollable.

Mix the breadcrumbs and grated Parmesan cheese in a bowl. In another bowl, whisk together both eggs. Place the flour in a third bowl. Take each eggplant slice, dip in the flour and shake, dip in the eggs, and finally dip in the breadcrumbs mixture. Roll and place in a muffin tin.

Take the roasted garlic out of the oven. Mix the goat cheese, parsley, olive oil, roasted garlic, and parsley. Pipe the mixture into the manicottis and center inside the eggplant rolls. Bake for 20 minutes at 400°F.

Heat McEwan’s Own Roxy’s Tomato Sauce and serve some in a bowl using a ladle. Place the baked eggplant Parmesan rolls in the center of the bowl over the bed of tomato sauce. Garnish the top of the rolls with micro arugula and Parmesan crisps.

Fouad Y. Makadsi, Zero to Gourmet
Cancer Research Data Analyst, Cook, Recipe Developer, Blogger
Twitter @iphouad
Instagram @iphouad

Cooking Up Something Juicy, Jiggly, and Jammy at McEwan

When I was growing up, jam was just a sweet condiment to otherwise boring toast, and a great pal to nut butter for lunch. But chefs and savvy home cooks know that fruit preserves, jellies and jams can shine in a wide range of dishes ~ From savoury to sweet, to everything in between. And standing in with all your sweet sticky needs, McEwan offers an extensive line. From locally produced family-run offerings, to trusted gourmet brands and every imaginable fruit you can dream up ~ McEwan’s make sure your toast, cheese, desserts, and meat are always accompanied by a quality fruit spread.

So what is the difference between a jelly, jam and preserve?

Beginning with the most indulgent, a jelly is a wobbly clear fruit spread made from fruit juice, sugar and sometimes pectin with no solid bits or fibre intact. Jam has the addition of actual fruit pulp and is looser and less giggly then jelly. Finally, preserves have the most actual fruit in them, meaning they tend to be a bit higher in fibre and lower in sugar then the other two spreads. While there is nothing more satisfying then a breakfast bread with a smear of jelly or jam, they still contain a lot of sugar so I like to use them in recipes where even small amounts can lend a huge flavour kick.

Desserts with jams, jellies and preserves are easy to free-style ~ Any flavour you like will work beautifully in a sweet bar, cookie, crepe, or cheesecake. But their success in savoury recipes typically depends on the other ingredients. Chicken is lovely with citrus marmalade, duck is delicious with cherry, beef and lamb can handle richer fruit like plums or currants, while pork- well, you can take your pick with pork. The possibilities are endless.

My go to preserve is Bonne Maman’s Fig Preserves because I love the luscious sweet flavour and the satisfying crackle of the seeds. Here I use it in a super simple Fig Balsamic Chili glaze to top a low fat, high protein pork tenderloin. Serve with some roasted heirloom carrots and steamed asparagus, and you have a colourful well-balanced meal that serves up to four people.

SWEET AND HEAT BALSAMIC FIG PORK TENDERLOIN

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2 tsp olive oil
1 lb pork tenderloin Salt and pepper
2 tbsp balsamic vinegar
5 tbsp Bonne Maman fig preserves
½ tsp Sambal Oelek (or more, if you like it spicy)
8 figs, quartered and stemmed

1. Preheat oven to 375 F.

2. Heat a large skillet over medium high heat and add in the olive oil.

3. Season the pork tenderloin generously with salt and pepper on all sides, then place in skillet and sear all over until is golden brown. Remove from the heat.

4. Meanwhile, combine the balsamic, Bonne Mamam Fig preserves, and sriracha in a small saucepot over medium low heat until it bubbles and melts down.

5. Liberally brush the tenderloin and the quartered figs with the glaze and store any extra glaze. Bake for about 20 minutes or until the pork reaches 145 F ~ About half way through the cooking process, brush again with the remaining glaze.

6. Allow the pork to rest for 10-15 minutes before slicing. Serve with the caramelized figs.

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

Tap into the Mouthwatering World of Maple at McEwan

Harvested right here in our backyard, Maple Syrup is an international delicacy that Canadians can call their own. It’s aromatic, sweet and completely natural, making it a popular choice for flavour-junkies and health-enthusiasts, alike. With an eye for quality and great taste, McEwans offers a wide variety of maple syrups for all of your baking, cooking, dipping, drowning and drinking (we don’t judge) needs.

Pure maple syrup tends to fall into two major categories ~ Grade A and Grade B. While Grade B is great for adding complexity to cocktails, Grade A (specifically Medium Grade A) is ideal for everyday use. From Shady Maple Farms’ Organic to McEwan’s OwnKemble Ontario, to Noble’s handcrafted artisanal Vanilla Bean Matured Maple, to fruit-infused options like Haskapa Maple Syrup, Can Natur’s Blueberry or Voisin Maple’s Apple Cinnamon ~ the choices at McEwans are literally endless.

“While I believe all sweeteners should be used in moderation, I like maple syrup because it’s sustainably produced, offers a more aromatic flavour compared to white sugar and offers a bonus dose of manganese, riboflavin, and zinc.”

MAPLE ALMOND CRUSTED SALMON WITH KALE, ORANGE AND MAPLE SALAD

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This nutrient-rich recipe is high in Omega 3s, fibre, protein and vitamin C and makes for a satisfying dinner or lunch that serves up to 4 people.

Dressing:

¼ cup freshly squeezed orange juice
3 tbsp Smokey Kettle Grade A Medium Maple Syrup
2 tbsp. sherry vinegar
1 tbsp. Dijon mustard
3 tbsp. olive oil Salt and pepper, to taste

Salad:

8 cups kale leaves, finely chopped and washed
2 oranges, segmented
1 oz sliced almonds, toasted

Almond Crust:

¼ cup almonds
¼ cup panko bread crumbs
Pinch each of salt and pepper

Glaze and Salmon:

2 tbsp grainy Dijon mustard
1 tbsp. Smokey Kettle Grade A Medium Maple Syrup
2 tsp orange zest
Salt and pepper
4x 3-4 oz filets of salmon
4 tsp olive oil

mcewan_mcewanfoods_maplesalmon_AbbeySharp_recipe_shopsatdonmillsMix together freshly squeezed orange juice, maple syrup, sherry vinegar, dijon mustard, olive oil, salt and pepper together, and set aside.

Dress the kale leaves in a few tablespoons of the dressing and begin to massage. Rub the leaves between your hands for a good 5 minutes to soften, then cover and refrigerate for at least 2 hours.

Once salad has finished marinating, Preheat the oven to 425 F.

For the salmon glaze, mix together dijon mustard, maple syrup, orange zest and a pinch of salt and pepper and set aside.

Combine almonds, panko and a pinch of salt and pepper into a small food processor and process until it reaches the consistency of breadcrumbs.

Lightly season the salmon filets with salt and pepper and brush with the glaze.

Sprinkle generously with the almond crust and drizzle each with a teaspoon of olive oil.

Bake in the oven for about 10-12 minutes, or until cooked through.

Once cooked, carefully lift the fish from the skin and discard the skin.

Assembly:

Toss the salad with a few more tablespoons of dressing to taste, and arrange on plates with the segmented oranges and toasted almonds.

Top with the cooked salmon filets. Enjoy!

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

Caramelized Onion and Date Chutney Grilled Cheese

Embrace the rainy days with this simple and comforting caramelized onion and date chutney grilled cheese sandwich. Cheesy and flavourful, it is fancy enough for a weekend dinner or cut into smaller squares for a party appetizer!

3 tbsp Olive Oil
2-3 Cooking Onions, cut into half moons
1/2 tsp Brown Sugar
1/2 tsp Sea Salt
1 tbsp Unsalted butter
4 slices Light Rye or Sourdough Bread
2 heaping tsp McEwan’s Own Date and Raisin Chutney
3/4 cup Aged White Cheddar, grated
Fresh Black Pepper to Taste

grilled cheese

Heat olive oil on medium low heat in a heavy bottom skillet. Sauté onions slowly for 25 minutes stirring occasionally.

After about 10 minutes add the black pepper.

Once you have reached the 25 minute mark, stir in the small amount of brown sugar and remove from heat. Season with sea salt and pepper.

Butter the outside of the bread. Top each slice of bread with a heaping teaspoon of McEwan’s Own Date and Raisin Chutney, aged white cheddar and the caramelized onions.

Press together both pieces and cook in a heavy cast iron or heavy bottom pan for 5 minutes a side or until golden brown.

Rachel Barbaro, Friendly Food Snobs
Food blogger and friendly food snob
Twitter @Rachel_Barbaro
Instagram @rachelbarbaro

 

Sesame Crusted Scallops with Black Beluga Caviar Lentils, Microgreens and Paneer Croutons

Sweet scallops, nutty lentils and peppery microgreens combined create a simple yet complex dish. By adding a tangy Caesar dressing and a sweet, slightly spicy mango relish makes it swoon worthy. This dish makes and elegant first course or a light lunch.

1 cup Black Beluga Lentils

4 cups chicken stock

4 garlic cloves, peeled

¼ teaspoon pepper

4 Tablespoons McEwan’s Own Ice Pressed Extra Virgin Olive Oil

4 large scallops

1 egg white, lightly beaten

½ cup McEwan’s Own Sesame Seeds

3oz paneer, cut into ½ inch cubes

1 tablespoon butter

2 cups microgreens (arugula, pea sprouts, cilantro)

10 Brussel sprouts, shaved

4 radishes, shaved

3 tablespoons McEwan’s Own Caesar Dressing

2 tablespoons McEwan’s Own Sweet Mango Relish

salt and pepper, to taste

Beauty Shot

Place lentils, stock, garlic and pepper in a medium sauce pan on high and bring to a boil. Lower heat and simmer for 30 min or until lentils are tender. Drain excess stock.

Puree garlic cloves with 2 tablespoons of McEwan’s Own Ice Pressed Extra Virgin Olive Oil and stir into lentils. Keep warm.

Pat scallops dry, dip into egg whites and the McEwan’s Own Sesame Seeds. Sear in a hot stainless sauté pan with butter for 2 min per side.

Place paneer and 1 tablespoon olive oil in a sauté pan at medium high and cook until each side is golden. Approximately 30 seconds per side.

Toss microgreens, Brussel sprouts and radish with McEwan’s Own Caesar Dressing. Set aside.

To plate: Make a small pool of lentils and place to 2 scallops in the center of them and top with ½ teaspoon of McEwan’s Own Sweet Mango Relish. Place microgreens to the side along with paneer. Very lightly drizzle a touch more olive oil over scallops and lentils. Season with salt and pepper to taste.

Nancy Crocker, Nancy’s Cravings
Blogger, Caterer
Twitter @NancysCravings
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Riesling Apple Brown Butter Ricotta Napoleons

Looking for the perfect dessert to serve during the cold winter months? These Napoleons couldn’t be easier – make the puff pastry and whipped ricotta a day or two beforehand and just spoon on the McEwan’s Own Riesling Apples straight out of the jar right before it’s time to serve.

2 sheets puff pastry, thawed and rolled out thinly to about 10″ x 15″

2 tablespoons brown butter

475g container smooth ricotta

2 tablespoons honey

¼ cup powdered sugar

1 jar McEwan’s Riesling Apples

powdered sugar, as needed

Riesling Apple Napoleons

Thaw according to the directions on the package and roll out your puff pastry on a floured surface. Cut it into squares or rectangles, depending on how big you want your Napoleons to be.

Lay the rectangles on the larger baking sheet, lined with parchment. Prick the pastry all over with a fork and place in the fridge for 20-30 minutes.

Remove from fridge, cover with another sheet of parchment and place the second smaller baking sheet on top to weigh the pastry down and prevent it from puffing up. Bake for about 25-30 minutes, until golden brown and cooked through. Remove from the oven and transfer the pieces to a rack to cool completely. Repeat with the second sheet of puff pastry.

Melt the butter in a small saucepan until it foams and starts to turn golden brown. Remove from heat and scrape the melted browned butter into a bowl and cool to room temperature.

Add the ricotta, honey and ¼ cup of powdered sugar. Mix well.

Lay one piece of puff pastry down on a small serving plate. Add a couple of tablespoons of ricotta cream and then cover that with a couple of tablespoons of the McEwan’s Riesling Apples. You can serve them just like this with a dusting of powdered sugar and let people pick it up and eat it out of hand.

For a more elegant dessert, add a second piece of puff pastry and sprinkle with powdered sugar. For a real showstopper, add another layer of ricotta and apples and top with a third piece of puff pastry. For the whole shebang, add a second layer of ricotta and apples and top the whole thing with a third piece of puff pastry. Using a fine strainer, sieve some powdered sugar over the top and serve.

Carole Nelson Brown, The Yum Yum Factor
Blogger, Make-up Artist
Twitter @SMmamashack
Instagram @mamashack

Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

A delicious, yet impressive and simple holiday appetizer that anyone would be proud to offer up at their next party or get together

1 French baguette
1 package quality Prosciutto
1 medium round of Brie cheese
1 jar McEwan’s Own Cranberry Sauce
¼ cup chopped walnuts, toasted (optional)
1 bottle McEwan’s Own Barrel Aged Balsamic Vinegar
2 tablespoons brown sugar

MCEWANS CRANBERRY SAUCE CAMPAIGN - Photo 2[1]

To make balsamic glaze:
Place one cup of McEwan’s Own Barrel Aged Balsamic Vinegar along with brown sugar in a heavy-bottom saucepan over low heat.

Simmer, stirring frequently, until vinegar is thickened or the back of a spoon is nicely coated. Remove from heat. Sauce will thicken as it cools.

To assemble crostini:
Cut baguette into one-third inch slices, on a bias. Lightly coat with olive oil and bake for eight minutes until lightly toasted.

Slice Brie cheese into thin strips and place on bread. Top with prosciutto and a generous teaspoon of McEwan’s Cranberry Sauce.

Sprinkle chopped walnuts, if using, and drizzle cooled balsamic glaze over assembled crostini. Embellish with mint leaves or arugula. Serve immediately.

Jenny Jack, The Brunette Baker
Blogger, Baker, Writer, Photographer
Twitter @Brunette_Baker
Instagram @brunette_baker

Spicy Butternut Mango Chutney Soup

This exotic harvest soup tastes like it’s been simmering for hours, but it won’t take more than 15 minutes to make! Each velvety spoonful gets a spicy kick from the Mango Chutney. With flavours of ginger and red chili, this soup is sure to warm you up on these crisp autumn evenings.

1 jar McEwan’s Own Butternut Squash Soup

2-3 tbsps McEwan’s Own Mango Chutney

4 tbsps crème fraîche

4 tsps roasted pumpkin seeds

black pepper, to taste

Spicy Butternut Mang#C81B76

Add the soup to a large pot and warm over medium-low heat.

Stir in 2 or 3 tablespoons of the mango chutney, depending on how spicy you want your soup to be.

Once the chutney is fully incorporated, and the soup is warmed through, it’s ready to serve.

Set out 4 soup bowls and fill each bowl with about1 cup of soup.

Stir in 1 tbsp of crème fraîche into each bowl, and top with 1 tsp of pumpkin seeds and some fresh black pepper.  Serve warm.

Shareba Abdul, In Search Of Yummy-ness
Blogger, Home Cook, Freelance Writer
Twitter @InSearchofYummy
Instagram @InSearchOfYummyness

McEwan’s Own Grilled Tandoori Apple Chicken Skewers with Curry Apple Chutney

The transitional time between summer and fall means the blending of culinary traditions. On the one hand it’s still warm enough to step outside to turn on the grill, but we start to see a new range of fantastic flavours emerge from Ontario soil. Apples to me are a September staple, and the aromatic spices of Indian cuisine are a beautiful pairing for their fresh sweetness and acidity. This recipe combines the ready-made McEwan’s Own Tandoori Spice Mix with Fat Free High Protein Greek Yogurt to yield a tenderizing and moisturizing marinade for lean chicken breast. Pair it with the sweet golden raisins, bright apples and mild heat in McEwan’s Curry Apple Chutney, and you have a comforting and inviting meal.

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1/4 cup plus 2 tbsp 0% Plain Greek Yogurt
2 tsp McEwan’s Own Tandoori Spice Mix
1 lb skinless  boneless chicken breasts, cut into cubes
2 small apples, cored and cut into chunks
1 Bell Pepper, cut into 1 inch pieces
Pinch of salt
8 large wooden skewers, soaked
1/2 cup McEwan’s Own Curry Apple Chutney

In a medium bowl, mix together the yogurt, Tandoori Spice Mix, chicken, apples, bell pepper and a pinch of salt. Mix until well combined, cover and marinate in the fridge for 1 hour.

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After an hour, thread the chicken, apple and pepper onto skewers, alternating meat with fruit and vegetable.

Preheat a lightly greased grill or a grill pan over medium high heat. Cook on the grill, turning every 3-4 minutes, until lightly charred on all sides and the meat is no longer pink inside, about 12-14 minutes.

Serve the skewers with the Curry Apple Chutney.

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DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

Fabbrica’s Dandelion Salad with Olives and Caciocavallo

The Italian salad repertoire features many that possess an assertively bitter flavour profile, and this is one of our favourite examples. Despite its scant list of ingredients, it packs a wallop of flavour. The sharp and salty nature of a well-aged artisanal caciocavallo from Sicily is a league apart from that of even the finest caciocavallo from Calabria or anywhere else on the mainland, so do make the effort to find one.

Serves 4

2 bunches dandelion leaves, torn
1 handful parsley leaves
1 cup (250 mL) small quality olives, pitted
¼ cup (60 mL) aged wine vinegar
2 tbsp (30 mL) fine olive oil salt and pepper
4 oz (125 g) Caciocavallo siciliano

In a salad bowl, combine the dandelion, radicchio, parsley, and olives. Toss.

Add vinegar, oil, and salt and pepper, and toss again. Taste and correct seasonings.

Shave half the caciocavallo over the salad, and serve with the extra cheese on the side.

[From: Mark McEwan’s Fabbrica: Great Italian Recipes Made Easy for Home by Mark McEwan. Copyright © General Purpose Entertainment, 2011. Reprinted by permission of Penguin Group (Canada), a Division of Pearson Canada Inc.]