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The MCQ Gardening Collective's End of the Year Recipe Exchange E n d o f t h e Y e a r R e c i p e E x c h a n g e 2 0 2 0 - 2 0 2 1 B Y T H E M C Q G A R D E N I N G C O L L E C T I V E A T C A S E - M C Q ~ D E C E M B E R 2 0 2 0 ~ A NOTE FROM CASE Holiday celebrations and get togethers look a lot different this year, which is why the MCQ Gardening Collective at the Centre for Access to Services in English (CASE) came together to create this "End of the Year Recipe Exchange 2020-2021". At CASE, we provide support and resources to facilitate and promote the well-being of the English-speaking population of the Mauricie and Centre-du-Québec regions of Québec, Canada. Our health, education, and wellness programs aim to build community through engaging workshops and family activities for all ages. Thank you very much to everyone who submitted their recipes to us. Our hope is that with each recipe that you make in this book, we can help bring a little bit more joy to you during this Holiday season. We wish you all a Happy Holidays and a Happy, healthy New Year! All the best, The CASE Team xoxo Case-Mcq ~ casemcq.com i INDEX B a n a n a – M o l a s s e s C o o k i e s . 1 1 Submitted by: Susan Glendenning Original recipe: Ricardo (ricardocuisine.com) B e e t T a r t a r w i t h C h è v r e a n d A p p l e . 2 2 Recipe by: Chef William L'Heureux (of L'Odika) B o i l e d F r u i t C a k e / F a r m h o u s e F r u i t C a k e . 3 3 Submitted by: Gwyneth Grant B u t t e r n u t S q u a s h D i p . 5 Recipe by: Chef William L'Heureux 4 (of L'Odika) C a r r o t a n d C u m i n S o u p . 6 5 Submitted by: Susan Glendenning C h r i s t m a s P u d d i n g / P l u m P u d d i n g . 7 6 Submitted by: Gwyneth Grant C u r r i e d S q u a s h S o u p . 1 0 7 Submitted by: Mary Bond Case-Mcq ~ casemcq.com ii INDEX F i n n i s h N e t t l e S o u p . 1 1 8 Submitted by: Sofia Iskala G i b l o t t e d e s Î l e s d e S o r e l . 1 2 9 Submitted by: Diane Coutu G r a n d m a B r a d s h a w ’ s M a r r o w P i e . 1 3 10 Submitted by: Susan Glendenning G r a n d m a L o r n a ’ s A p p l e P i e . 1 4 11 Submitted by: Emily Vidal G r a n d m a L o r n a ’ s B e e f V e g e t a b l e S o u p . 1 5 12 Submitted by: Emily Vidal J u l i e ’ s H a r v e s t B e e t S o u p . 1 6 13 Submitted by: Julie Miller M e x i c a n S o u p . 1 8 Submitted by: Mary Bond Original recipe: The Windsor Star 14 (windsorstar.com) Case-Mcq ~ casemcq.com iii INDEX P i c k l e d O n i o n R i n g s . 1 9 15 Submitted by: Diane Coutu R o a s t e d A c o r n S q u a s h . 2 0 16 Submitted by: Judi Ottier S p i c e d P u m p k i n L o a f ( N o E g g ) . 2 1 17 Submitted by: Mary Goodfellow W h a t t o D o W i t h a L a r g e P u m p k i n ? . 2 2 18 Submitted by: Christine Fontaine Z u c c h i n i C r e a m S o u p . 2 3 19 Submitted by: Sandra Milosevic Z u c c h i n i M u f f i n s o r Z u c c h i n i L o a f . 2 4 20 Submitted by: Susan Glendenning Case-Mcq ~ casemcq.com iv 1 BANANA–MOLASSES COOKIES SUBMITTED BY: SUSAN GLENDENNING RECIPE FROM RICARDO Ingredients Method 560 ml (2 ¼ cups) all-purpose flour, 1.With the rack in the middle position, sifted preheat the oven to 180°C (350°F). 5 ml (1 teaspoon) baking powder 2.Line two baking sheets with 2.5 ml (½ teaspoon) ground cinnamon parchment paper. 2.5 ml (½ teaspoon) ground ginger 3.In a bowl, combine the flour, baking 1.25 ml (¼ teaspoon) ground nutmeg powder, spices and salt. Set aside. 1 pinch salt 4.In another bowl, cream the butter, 125 ml (½ cup) unsalted butter, brown sugar and molasses with an softened electric mixer. 125 ml (½ cup) brown sugar 5.Add the egg and beat until smooth 125 ml (½ cup) molasses and creamy. 125 ml (½ cup) dried cranberries 6.Using a wooden spoon, mix in the dry 1 egg ingredients and bananas. 2 ripe bananas, mashed with a fork 7.With a spoon, drop 45 ml (3 tablespoons) of dough per cookie on the baking sheets, spacing them 5 cm (2 inches) apart. Sprinkle with sugar if desired. 8.Bake one sheet at a time until the * This is baNsed, bout ttweeasked, from a edges of the cookies start to turn Ricardo recipe (www.ricardocuisine.com) brown, about 12 to 15 minutes. * Preparation time: 15 minutes. 9.Let cool before removing from the * Cooking time: 15 minutes. cookie sheet. * Output: 20 cookies. Case-Mcq ~ casemcq.com page 1 2 BEET TARTAR WITH CHÈVRE AND APPLE RECIPE BY: CHEF WILLIAM L’HEUREUX OF L’ODIKA Ingredients Method 4 small, cooked beets 1.In a bowl, combine all the ingredients 1 Granny Smith apple for the dressing. Set aside. 60 ml (1/4 cup) sour cream (14%) 2.Cut the beets into small cubes. 30 ml (2 tablespoons) chopped green 3.Slice the apple into a fine julienne onion or chives (with a grater or a mandolin; into 5 ml (1 teaspoon) "Espelette" pepper long, thin strips). (dried “piment d’Espelette” powder 4.Add the beets to the bowl with the from the Basque region of France; dressing. paprika is a possible substitute; in a 5.Add the sour cream, green pinch, cayenne pepper can be used onion/chives, and Espelette pepper to but is much hotter, so use sparingly) this mix. About 125 g (1/4 lb) soft goat cheese, 6.Add half the julienned apples and half crumbled the walnuts to the beet mixture. 80 ml (1/3 cup) walnuts, chopped 7.In a separate bowl, mix the remaining julienned apples, walnuts, and goat For the dressing: cheese together. 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) maple syrup How to plate each dish 2 tablespoons (30 ml) dried French 1.Fill a mold with the beet mixture. shallots, chopped 2.Smooth over the top, and gently un- 1 tablespoon (15 ml) balsamic vinegar mold onto a plate. Salt and pepper, to taste 3.Garnish each serving with some of the apple mixture. Case-Mcq ~ casemcq.com page 2 3 BOILED FRUIT CAKE/ FARMHOUSE FRUIT CAKE SUBMITTED BY: GWYNETH GRANT Ingredients Method 1 ¼ cups water 1.Grease and line a 20cm/8inch deep ½ cup margarine or butter cake pan. ¾ cup plus 1 tablespoon light brown 2.Put the water, margarine or butter, sugar brown sugar, mixed dried fruit, 2 cups of mixed dried fruit (you may mixed spice and nutmeg into a substitute chopped apricot, dried medium saucepan. cranberries, figs, prunes, pumpkin 3.Bring to a boil, then simmer gently seeds, ground flax seed for 1 of the for 20 minutes. cups) 4.Set aside and let cool. 2 teaspoons mixed spice (apple pie 5.Mix flour, baking powder and soda spice) together. ½ tsp grated nutmeg 6.Beat the egg in a small bowl. 2 ½ cups all-purpose flour 7.Fold all dry ingredients into the moist 2 tsp baking soda cooled fruit mixture along with the 1 teaspoon baking soda egg grated orange rind. Grated rind of an orange 8.Turn into the prepared cake tin 9.Bake in a moderate oven (180°C/350°F, Gas mark 4) for about 1 ¼ hours. 10.Turn out onto a wire rack and let cool. Can be kept in a tin for several Notes weeks in a cool dry place. * The cooking time depends on your oven, some ovens burn hotter than others, size is also a factor, as is the colour of your metal cake pan. * This cake has a tendency to sink if you check on it too soon or if it is very liquid (it needs to be a thick pouring consistency, or even reluctant to pour!) When you put it in the cake tin, I suggest to set a timer for 50 minutes and then carefully, slowly open the oven door and stick a skewer or tooth pick into the crust.
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