Holiday Kitchen Fun as seen on Rogers Daytime Ottawa

Roll up your sleeves this holiday season and have a little kitchen fun! Whether you’re looking for a homemade gift from the kitchen, a yummy make a-head lunch/dinner (perfect for post skating/tobogganing or a day on the ski hill), or an excuse to use up some leftover ingredients I’ve got you covered. ‘Tis the eating season!!

Homemade Compound Butter made with Gay Lea Sea Salted Butter

(click here for more information).

Sweet Compound Butter

This butter makes a lovely gift from the kitchen, or keep for yourself and slather on homemade muffins (or banana bread), pancakes, or use for Char’s Grilled Chocolate Sandwiches (perfect Christmas morning indulgence). Click here for the recipe (scroll to bottom of linked post)

Ingredients

• ½ cup (125 mL) soften Gay Lea Sea Salted European Style Butter
• 1 tbsp (15 mL) Canadian Maple Syrup
• ½ vanilla bean scraped (paste only) OR 2 tsp (10 mL) pure vanilla extract
• 1 tsp (5 mL) finely grated orange zest

Method

Stir together all ingredients until well combined. Store in an airtight container in the refrigerator for up to 2 weeks. Or place in a 125 mL mason jar, tie with decorative ribbon and give as a gift with a loaf of cinnamon raisin bread. Yum!

Savoury Compound Butter

Ingredients

• ½ cup (125 mL) soften Gay Lea Sea Salted European Style Butter
• ¼ cup (60 mL) chopped mixed fresh herbs such as parsley, rosemary and mint
• 1 clove of garlic, minced
• ¼ tsp (1 mL) fresh cracked pepper

Method

Stir together all ingredients until well combined. Store in an airtight container in the refrigerator for up to 2 weeks. Or place in a 125 mL mason jar, tie with decorative ribbon and give as a gift with a loaf of sourdough. Yum!

Double Decker Gingerbread Fudge

Chocolate fudge meets Christmastime in one decadent bite.

Note:

When making the white chocolate layer of this fudge – I suggest using the squares of white baking chocolate (found at bulk food stores or in the baking section of your grocery store). I find the squares give the fudge a firmer texture than white chocolate chips.

Chocolate Layer

• 10 oz. (300 g) bittersweet chocolate, roughly chopped
• 1 (300 mL) can sweetened condensed milk
• 1 tsp (5 mL) pure vanilla extract
• Pinch of salt

Directions

1. Line an 8 X 8-inch square baking pan with parchment paper on the bottom and up sides of the pan. Using a double boiler, melt chocolate and condensed milk.
2. Stir in vanilla and salt.
3. Spread chocolate layer into prepared pan (mixture will likely be thick (it’s fudge remember) and smooth with the back of a spoon.
4. Chill for at least 2 hours.

Gingerbread Layer

• 12 oz. (360 g) white chocolate, roughly chopped
• 1 (300 mL) can sweetened condensed milk
• 2 tbsp (30 mL) molasses
• 2 tsp (10 mL) ground ginger
• 1 tsp (5 mL) ground cinnamon
• ¼ tsp (1 mL) each of ground cloves and allspice
• Hefty pinch of ground nutmeg
• ½ tsp (2 mL) pure vanilla extract
• Pinch salt

Garnish:

Decorative Sprinkles or edible glitter (what I like to use)

Directions

1. Using a double boiler, melt white chocolate, condensed milk, and molasses.
2. Once melted, stir in spices, vanilla, and salt until combined.
3. Spread over the chilled chocolate layer and smooth top.
4. Sprinkle garnishes evenly on top and chill for at least 2 hours. (If using edible glitter, spray fudge once chilled.)
5. When ready to serve, remove from the refrigerator and slice into squares. Makes a lot.

Tip:

• For an extra hit of ginger, stir in ⅓ cup (75 mL) very finely diced candied ginger to top layer of fudge.
• Edible glitter can be found at most bulk food stores.

Ultimate Winter Break Sandwich

(great excuse to use up leftover turkey from Christmas dinner too!!).

Commonly used to make party spinach dip, I prefer using a large pumpernickel loaf as a blank canvas for any leftover bits and pieces I have kicking around in my refrigerator. This was one of the first recipes I taught Tyler and Colgan to prepare on their own as it’s just a
matter of assembling and it also taught them how to creatively use up leftovers. Hands down, this sandwich is an all time family favourite in our home. I serve wedges with a side of kettle chips and dill pickles = simple and delicious!

Ingredients

• 1 large (approx. 600 g) round pumpernickel or sourdough loaf
• ⅓ cup (75 mL) mayonnaise + 2 tbsp (30 mL) Dijon mustard
• 2 cups (500 mL) lightly packed baby spinach leaves or mixed salad greens
• ½ lb. (250 g) thinly sliced deli-style meat (turkey, ham, or roast beef)
• 1 cup (250 mL) grated quality aged cheddar cheese
• ½ cup (125 mL) Char’s pickled onions (see recipe below)
• Half cucumber, thinly sliced
• 1 small carrot, grated
• 1 small apple or pear, thinly sliced

Directions

1. Cut a round cap off the top of the cottage loaf. Reserve top. Hollow out the inside and top of the loaf to make a bread bowl, leaving about ¾ -inch of bread inside the crust.
2. Stir together mayonnaise and mustard. Spread over the inside of the bread bowl and inside the cap.
3. Place spinach leaves at the bottom of the bread bowl and layer with remaining ingredients. Place the cap back on the sandwich and wrap tightly with plastic wrap.
4. Refrigerate for at least 2 hours or overnight. To serve, remove plastic wrap and cut into 8 wedges.

Tip:

No deli meat? No problem! Add sliced hard-boiled eggs or a drained can of tuna or salmon to the sandwich in place of deli meat.

Pickled Onions

It’s best to make these a day or two prior so they’ll be soft and perfectly pickled for consumption. I often triple this recipe as it’s a family favourite condiment in our home for: sandwiches, burgers and/or nachos.

Ingredients

• 1 cup (250 mL) white (or cider) vinegar
• ⅓ cup (75mL) sugar
• 1 large red onion, thinly sliced

Stir together vinegar and sugar in a small sauce pot over medium heat. Bring to a boil and immediately remove from heat. Place sliced onions in a shallow dish and pour vinegar mixture over onions. Let stand for at least one hour (stirring once or twice). Cover and refrigerate for up to one week.