Maple Dijon Dressing

Maple Dijon Dressing

1 tbsp Dijon mustard 

2 tbsp maple syrup 

2 tbsp red wine vinegar

1 tsp olive oil

Salt and pepper to taste 

Mix all ingrediants well and serve over any salad or grilled vegetables. 

Pot Stickers

Pot Stickers 

1 lb ground pork

2 tbsp soy sauce 

1 tbsp sesame oil

1 tbsp ginger, grated 

Pinch of sugar

Salt and pepper to taste 

3 green onions, chopped 

1 egg

1 tbsp cornstarch 

1 can water chestnuts, finely chopped 

1 clove garlic, minced 

1 package wonton wrappers 

Sauce 

1/2 cup soy sauce 

1/4 cup white vinegar

1 green onion

1 tbsp sugar 

1 tsp chili oil OR 

1 tsp vegetable oil with crushed chili peppers 

Combine sauce ingrediants and set aside. 

Combine first 11 ingrediants and place 1 tsp in centre of each wonton wrapper. Dip your finger in water and apply to edges of wonton. Fold in half and press edges together to seal. Stand dumplings up and press slightly so they stand up nicely. 

To cook heat a large saucepan over medium heat.  Add a small amount of water to boiling, add dumplings and boil until cooked through, about 5 minutes. Drain well. Dumplings can be frozen at this point. 

Add 2 tbsp vegetable oil to skillet and fry dumplings until nicely browned. 

Drain on paper towel and serve with the dipping sauce.  

Balsamic Dressing

Balsamic Dressing

1/2 cup balsamic vinegar

1/2 cup olive oil

1/2 cup sugar 

Mix well and serve over your favourite salad 

Chocolate Dipped Licorice

Chocolate Dipped Licorice 

1 250 gram bag of red licorice 

2 cups of chocolate wafers 

Cut licorice in half. 

Melt chocolate wafers in microwave in 30 seconds intervals until smooth and creamy. Dip licorice in melted chocolate, shaking off excess and place ona parchment paper lined baking sheet. 

Chill in fridge until chocolate is set. 

Makes 40. 

Brussels Sprout Cranberry Almond Salad in Honey Mustard Vinaigrette

Brussels Sprout Cranberry Almond Salad in Honey Mustard Vinaigrette 

12 oz Brussels sprouts 

1/3 cup dried cranberries, chopped 

1/3 cup slivered almonds, toasted 

2 tbsp red wine vinegar

2 tbsp Dijon mustard

1 tbsp honey 

1/3 cup olive oil 

1/4 tsp garlic powder 

1/4 tsp onion powder 

1/4 tsp sea salt 

Cut off the ends of the Brussels sprouts and discard along with browning outer leaves. Rinse thoroughly and shred in food processor using the slicing blade. Set aside in a large mixing bowl. 

In a small bowl combine vinegar, mustard, salt, pepper, garlic and onion powder. Whisk in honey and then slowly drizzle in olive oil, while whisking. Continue until well incorporated, approximately 1 minute. The mixture should be thick and creamy with oil well combined. 

Add cranberries and almonds to the bowl of Brussels sprouts.  Drizzle in the vinaigrette, mix well and serve. 

Garlic Parmesan Salmon

Garlic Parmesan Salmon 

1 2 - 3 lb salmon fillet 

1 tbsp olive oil

2 tbsp parsley 

1/4 cup Parmesan cheese, finely grated 

4 cloves garlic, minced 

Kosher salt

Freshly ground black pepper 

Preheat oven to 400 degrees, line a baking sheet with aluminum foil and spray with cooking spray. In a small bowl, mix together oil, parsley, cheese and garlic & season with salt and pepper.  

Place salmon in foil and brush with garlic mixture. 

Cover with foil and bake for 10 minutes. Remove foil and bake an additional 5 - 10 minutes until salmon is cooked through. Sprinkle with additional Parmesan cheese and serve. 

Butter Tarts

Butter Tarts 

1 cup brown sugar

1/3 cup butter, melted 

3 tbsp canned evaporated milk

1 tsp vanilla 

1 egg 

Raisins 

Tart shells 

Preheat oven to 350 degrees. 

Add first 5 ingrediants to a medium bowl and mix well with an electric mixer.  

Place 3 raisins in each small tart shell. Add 1 tsp of sauce to each tart and bake for 15 minutes. 

Remove from oven, let rest briefly and transfer tarts to cooling rack. 

Make tart shells from tenderflake lard recipe.