OCTOBER
Not to get all “Lucy Maud Montgomery” but aren’t we just blessed having four seasons? No matter how many times these beautiful autumn days come along it just never gets old. Spectacularly coloured trees, the crunch and rustle of leaves underfoot and maybe the smell of a wood burning fire somewhere can’t help but lift your mood. Wouldn’t it be nice to return home to a long-simmered stew or pot of soup on the stove? Or how about the aroma of an apple pie or crisp or something laden with cinnamon hot and aromatic out of the oven? October is a time when we drift back inside and reacquaint ourselves with our ovens. Turkey time is here (if that’s your tradition) but even if it’s not it’s a great time to share any kind of meal and take the opportunity to reflect on all the things we are grateful for. Thanks to all of YOU (our loyal customers) for your continued support. We’ve said it before but we truly couldn’t do it without you.
What's up for Thanksgiving at the Passionate Cook's Essentials?!
Thanksgiving is all about family, friends and great food. While you plan the memories, we’ll take care of the meal! Stress free, delicious and done for you. Start off with a cheese board, dip or other appetizers from our freezer and follow with our fresh (not frozen) dinner line-up:
• Turkey Breast Roulade with stuffing and Gravy
• Broccoli and Cauliflower in a cheese sauce
• Not your Granny’s Green Bean Casserole (no offence to Granny)
• Mashed Potatoes
• Apple Crisp
WHAT’S ON IN OCTOBER:
Wednesday, October 9th – Happy 16th Anniversary to us!
Friday-Sunday, October 10-12th – Thanksgiving Weekend - Grab your cheese boards, Wine, Prepared Foods or other entertaining requirements
Thursday, October 23rd – BIA Ladies Night in Uxbridge! (see details below)
Thursday, October 31st – Halloween – pick up something from our freezer so you can focus on those trick or treaters!
AFTERNOON DELIGHT! New afternoon class release:
Lunch at the Trattoria: Friday, October 17th 12:00pm – 2:30pm
• Roasted Pear Salad with Blue Cheese and Walnuts
• Wild Mushroom Risotto
• Butterscotch Budino
• Dried Cherry Amaretti Biscuits
Wine & Cheese Pairing: Thursday, November 6th 12:00 pm – 2:30pm
Home made charcuterie boards have been in vogue for years now. Why not kick it up a notch with your own Wine & Cheese pairing night? We will be pairing 5 cheeses with 5 wines and accoutrements to make your next gathering a huge success.
Holiday Appetizers II: Thursday, November 20th 12:00 pm – 2:30pm
• Roasted Sweet Potato Rounds with Herb cheese, walnuts & cranberries
• Shrimp-cargot
• Everyone’s Favourite Sausage Rolls
• Thai Chicken Meatball Lettuce Cups
COFFEE PEOPLE…we see you (ok we see the tea people too)
Changing light levels may mean you need to elevate your caffeine levels. Lucky for you we have restocked our signature blend Passionate Cook’s coffee beans. Pair with one of our classic mugs or pick up set of 4 Espresso cups, a milk frother or brewing basket. Of course a little sweet treat is never wrong and we have those too. :)
The "other" creamy Italian spread made with nuts...
Crema al Pistacchio Salato
To be honest, I'm not really drawn to things that are green and creamy but when we were recently at a trade show this item was being sampled. We absently tasted it and our eyes (and taste buds) lit up at how delicious it was. Sweet and salty and perfect for waffles, crepes, toast, in desserts, muffins or more (I could go on). Salty Sicilian Pistachio Cream. Trust us. It will be your new favourite thing.
Re-stocked!
Cole & Mason Salt and Pepper Mills
This company has been in business in London, England since 1919 and made their first iconic mill in 1946. The “London Mill” was introduced last year as an ode to the company’s heritage. Its design is sleek and elegant and comes in black gloss, red gloss and a dark chocolate version with gold toned knobs. The grinding mechanisms (sharp anti-corrosion ceramic for salt, design registered Precision+ carbon steel for pepper) are supported by a lifetime guarantee.
Confit D'Oignons Perles au cidre de Glace
Pearl onions and iced cider come together in this lovely small batch product from Quebec. Serve with rillettes, foie gras, terrines or cheese.
Yee Ha! It's Ladies Night in Uxbridge on Thursday October 23rd!!
Sashay into the store for a browse, purchase a glass of wine and we'll provide some chow (see what I did there).
Haley Bakes Thanksgiving Menu
Pick up your orders at the Passionate Cook
You may know Haley as the instructor that teaches our baking classes at the Passionate Cook. For Thanksgiving we are offering pick up at our store for orders placed directly with her website.
CHEESE NEWS
Cheese Boards are a great choice for Thanksgiving celebrations. An easy app to put out while you are prepping "the Main Event" or a no fuss contribution that everyone loves if you're lucky enough to get invited to someone's house.
You choose what you want or we are happy to make the choices for you. Prices are based on the weight of the products chosen and we can work within whatever your budget is. Are you looking for crowd pleasing favourites for 12 or a higher end curated board for a small gathering with foodie friends? Either way we will make it look fabulous with the addition of dried fruit, nuts, seeds, olives, chutney and garnish. All you need to do is remove the lid and it is ready to roll! Let the nibbling begin!
RECIPE OF THE MONTH
Crispy Honey-Roasted Butternut squash with Cranberries, Feta (or Goat cheese) & Pumpkin Seeds
Ingredients:
1 butternut squash, peeled and chopped into 1-inch pieces
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper, to taste
1 cup fresh cranberries
1-2 tablespoons honey
¼ teaspoon cinnamon
¼ cup feta cheese, crumbled
2 tablespoons pumpkin seeds (for added crunch)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the chopped butternut squash with olive oil, garlic powder, salt, and pepper
Spread the squash evenly on the baking sheet and roast for 20-25 minutes, or until tender and golden brown.
While the squash is roasting, mix fresh cranberries with honey and cinnamon in a small bowl.
After 25 minutes, remove the squash from the oven, sprinkle the honey-coated cranberries on top, and return to the oven for an additional 5-7 minutes, until the cranberries begin to soften.
Once done, transfer the roasted squash and cranberries to a serving dish.
Sprinkle crumbled feta or goat cheese and pumpkin seeds on top for an extra crunch and flavour boost. Drizzle with a bit more honey( Hot honey would be delicious here) if desired. Serve warm.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4
GLUTEN FREE CORNER
Lesley Stowe's RAINCOAST CRISPS
These crackers are artisinally crafted in small batches and have always been a favourite on cheese boards and with various appetizers. Now available in a GLUTEN FREE version which are every bit as good at the regular ones. Made with almond flour they are available in Rosemary Raisin and Salty Date.