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

Top 10 McEwan Gift Ideas

Christmas has arrived at McEwan and the store is filled with sweet holiday cheer. Whether you are looking for a great hostess gift, an appetizing stocking stuffer or ingredients for Christmas dinner…we have you covered.

This year we asked our staff to pick their favourites and here’s what they’d like to see under their Christmas tree.

Barrel Aged Balsamic

McEwan Barrel Aged Balsamic Vinegar

Dip your bread, dress your salad or marinate your meat.

Candles

Aromabotanical Candles

Australia’s much loved luxury fragrances for the home.

Cheese Knife

Magisso Cheese Knife

 For cheese aficionados and wine lovers. For festivities and everyday life.

Christmas Pudding

King George Christmas Pudding

A lovely, fragrant end to any Christmas dinner with family and friends.

Cookbooks

Cookbooks

A little gift to treat the foodie on your list.

Dowton Abbey Tea

Downton Abbey® Tea

just in time for the new season of the hit show Downton Abbey will make you a hit.

Floral

McEwan Floral

pre-book your Holiday arrangement or CENTREPIECE & fill your home with Christmas cheer

Gingerbread Cookie House

Dancing Deer Baking Co. Gingerbread Cookie House

A wonderful Holiday activity for the family. All you need to add is the creativity & candy decorations.

Italian Cake

Panettone Italian

for breakfast, lunch or dinner. Great to toast and smoother with butter.

Nuts

McEwan’s Nut Trays

A wooden tray arrives carrying an array of gourmet goodies.

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

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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

McEwan’s Festive Meals Make Entertaining a Holiday Miracle

If you’re reading this in the midst of the hectic holiday season, you’re likely buried in a to-do list longer than Santa’s. There are decorations to hang, gifts to buy, events every night of the week and of course, that grand dinner party you promised you would host. Amidst the chaos in the week, pulling off a bountiful spread may seem like an impossible task…and isn’t the purpose of the holidays to spend time with family and friends rather than be chained to a stove basting a turkey with one hand while mashing potatoes with another?Well, until we find a clone under the tree that can help us make our cake and eat it too, we’re taking a little help from the holiday experts at McEwan.
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This giving season they are offering a variety of full Festive Meals that will let you actually relish in those precious once-per-year moments.

McEwan Catering Manager, Eric McEwan told me, “a lot of our first time customers who were used to doing their holiday meals themselves were skeptical at first, but they all have come back in the new year raving about the meal, how easy it was and how much food they got for the price. Ultimately, they appreciate being able to spend the time they would usually be cooking with their families instead and these meals help them do just that.”

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Investing the same care and passion you would if you were cooking yourself, the McEwan chefs have developed a variety of holiday meals to satisfy your families size needs, preferences and holiday traditions.

The most popular option is of course the whole Turkey Dinner with classic sides like Cranberry Sauce, Stuffing, Brussels Sprouts and more which Eric anticipates to get over 200 orders for this Christmas Eve.

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For those exhausted from poultry, why not try the elegant Beef Tenderloin, Roasted Fingerling Potatoes, Heirloom Carrots, Seasonal Mushrooms and Caesar Salad supper.  There is also amore exotic Roasted Leg of Lamb with Parmesan Potato Gratin, Chili Garlic Rapini and an Arugula Manchego Salad. Even the non-meat eaters have a restaurant-quality option with McEwan’s stunning Maple Whisky Salmon with Dill French Beans, Slow- Cooked Sugar Beets and Bibb Lettuce Salad.

It’s not just about likes and dislikes, McEwan also recognizes that happiness and health always go hand in hand and are keen to accommodate various dietary concerns. Going gluten free? No problem, Eric showed me the batch of gluten free stuffing and flourless gravy that they’ve got going into holiday meals. Lactose Intolerant shoppers have a plethora of options as well with McEwan’s innovative dairy free recipes. Even vegetarians can get in on the jolly spirit with handmade vegetable pot pies and pasta entrees. If you don’t see something specific that captures your holiday traditions, Eric suggested their team of culinary superstars will happily take requests – “we ask you what you want and make it happen.”

What’s the point of getting your guests all riled up unless you’ve got a big showstopper to end the night? A quick trip to McEwan’s tantalizing bakery and your toughest chore will be deciding whether to go Yule log or pie, European cookie tray or petit fours. That is so much easier than last year’s struggle with the 20 pound stand-mixer and the worst flour blizzard of 2012!

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While a McEwan quality meal like this is sure to get gobbled faster than Santa’s cookie tray, there are lots of tasty possibilities for the lucky chance of leftovers.

Too much turkey? Executive Chef Shen Ousmand suggests you shred or “pull” it, mix it with some cranberry sauce and serve it on a mini bun as a Pulled Turkey Slider! Got extra Brussels sprouts? Try tossing them with some cooked potatoes, throw a fried or poached egg on top and call it a breakfast hash.

However you want to serve it, McEwan’s Festive Meals are a great way make this hectic season just as relaxing for you as it is for your guests- a scenario that may have previously seemed like a holiday miracle!  So if you started reading this piece a little anxious starring down your to-do list, I hope you’re now breathing a sigh of relief at the big ticket item you can cross off. With a McEwan’s Festive Meal on your menu, you can get back to what really matters this season – cherishing each moment spent sharing memories, stories and fabulous food with your closest family and friends.

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

 

Holidays at McEwan Floral

There are signs everywhere that the festive season is approaching full bloom – window displays in stores, mittens being dug out of storage boxes and of course, signs of snow. Everything is telling us to start checking strands of holiday lights for duds and to take stock of last year’s decorations. You can’t help but want to add something extra to your standard décor. A good, versatile place to start is with a floral arrangement.

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Making your own is a great way to add something fresh and personalized to your decorating repertoire. This year we are eager to share a little bit of advice in the hopes that we can help you create your own beautiful arrangement, instead of just buying one.

Floral trends to keep on eye out for the coming holidays this year include:

  • Arrangements with Magnolia branches instead of traditional pine elements with two toned brown and green leaves add a hint of warmth, while showcasing elements of the winter landscape. Fluffy white roses bring out the suggestion of snow.
  • “Forget using satin red ribbon this season, try using natural elements like burlap or twine for holiday bows.” – Rachel & Dianne of McEwan Floral
  • Wild rosehips are remnants of autumn and we love them on their own or speckled in a lush floral arrangement.
  • Vintage brass vessels adds that luminosity and warmth that is reflective of the holidays. Bring your old vases and vessels in to be filled for holiday cheer!
  • Hemlock branches are also very popular this year

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Arrangement Tips – Think of arranging flowers like you think of cooking…

  • Overpowering ingredients together in a recipe can cause a clash; use flavours and flowers that will enhance and flow with one another.
  • Pick a base, your green foliage. Pick a focal flower, the main flavor in your creation. Finally, pick supporting flowers that will compliment your focal flower & keep it simple.
McEwan Floral Blog numbers

1.Magnolia 2.Wild Rosehips 3.Hemlock Branches 4.Amaryllis 5.Juniper

Here our favorites for the holidays that we are most anxious to share:

Amaryllis tones range from the deepest red to peachy pink. The velvety sheen of their petals can add a luxurious feel to arrangements.

The fragrance of Juniper is pungent, herbaceous, peppery, and pine-like. We love it in arrangements or in festive garlands.

Cedar is a traditional holiday pine. The foliage is a bright green and adds the smell and feel of the wintery weather.

We finish here with large sprinkles of inspiration.  If you are in doubt, stop by McEwan Floral and we will gladly help come up with some suggestions.

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