Instructions

Sour Cream Dip – Maple Chive Sour Cream Dips are the quintessential simple party food. Serve dips with crunchy crudités such as carrots, sweet potato slices or endive, or cooked nibbles such as baby potatoes or slightly steamed green beans.

1. Stir sour cream with chives, maple syrup, mustard, salt and pepper until well combined. Cover tightly with plastic wrap and refrigerate for at least 30 minutes or up to 4 days before serving.

• Serve as a gourmet creamy condiment for cedar plank grilled salmon.
• Stir in ½ cup (125 mL) shredded Ivanhoe White Cheddar Cheese for a unique topping to spoon over baked sweet potatoes.

 

Tips:

Instructions

1. In a large skillet, melt 1 tbsp (15 mL) butter over medium high heat. Sautée shrimp in batches, until just pink, opaque and curled for about 4 minutes, adding more butter between batches. Transfer to a plate and refrigerate until chilled.
2. In a chilled bowl, combine cream, chili powder, salt and lime zest. Whip until soft peaks form. Stir in lime juice. Chill for at least 30 minutes or for up to 2 hours.
3. Slice cucumber on an angle, approximately ¼” thick (5 mm).
4. Place a small dollop of whipped cream on cucumber slices.
5. Place one shrimp on each and garnish with lime zest.

• These elegant appetizers are perfect for summer entertaining on the patio.

 

Tips:

Instructions

1. In a bowl, combine crab meat, parsley, lemon juice, green onion, mustard, pepper, Tabasco and Worcestershire sauces and salt; set aside.
2. In separate bowl, combine chopped halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
3. Form mixture into 10 cakes (each about 3 cup or 75 mL). Chill for a minimum of 1 hour or up to overnight.
4. Preheat oven to 375°F (190°C).
5. Heat large skillet over medium-high; add half the butter and swirl to coat pan. Add half of the crab cakes and brown on both sides; place on parchment paper-lined baking sheet. Repeat with remaining butter and crab cakes. Bake 12 minutes or until cooked through. Garnish with diced tomato and baby arugula (if using).

Tips:

Instructions

Recipe created by Chef Matthew Kennedy

1. Preheat oven to 375F.
2. In a small pan; add maple syrup, chipotle powder and pumpkin seeds. Cook over medium heat until maple syrup reduces and coats seeds with a thick glaze, and seeds begin to toast. Remove seeds from pan and onto parchment paper or a silicon mat. Allow to cool before breaking up. Store in an airtight container until ready to use.
3. To assemble; divide goats cheese amongst toasts. Place on parchement lined baking sheet and cook until heated through, 2-3 minutes. Transfer to a serving platter and top with a half fig and pumpkin seeds. Drizzle with aged balsamic. Serve warm.

• Chef’s Tip
• Wear a glove or use plastic wrap to avoid leaving finger prints in cheese.

Tips:

Instructions

1. Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.
2. Bring a large pot of salted water to a boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
3. Preheat grill to medium; grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.
4. Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.

• Add quartered hard boiled eggs for extra protein and flavour.
• This salad can be made any time of year, using roasted or even boiled potatoes instead of grilled.

 

Tips:

Instructions

1. On large tea towel, place potatoes and onions; gather sides into the middle and roll up towel. Squeeze mixture over sink to remove excess liquid. Transfer to large bowl; stir in cheese, flour, eggs, salt, pepper and garlic powder.
2. Heat oil in 10-inch (25 cm) heavy nonstick or cast iron skillet set over medium-high heat; scoop half of the batter, in 1/4 cup (60 mL) portions, into hot oil, flattening gently with back of spatula. Cook, flipping once, for 8 to 10 minutes or until golden brown and crispy. Repeat with remaining batter, adding more oil if necessary. Transfer to paper towel–lined baking sheet.
3. Stir together sour cream, cilantro and lime juice. Serve with warm latkes for dipping.

• Make mini latkes to serve as hors d’oeuvres, topped with the sour cream mixture and a pickled jalapeño pepper slice.

Tips:

Instructions

1. Preheat oven to 350°F (180°C). In a mixing bowl, stir together salt, flour, sugar and baking powder.
2. In another bowl, combine milk, beaten egg and melted butter. Add to flour mixture and stir just until moistened.
3. Fold in Old Sharpe Cheddar and toasted walnut pieces. Place mixture into buttered 9″x 5″x 3″ (2L) loaf pan or 3 (2 cup/500mL) mini loaf pans.
4. Bake for 45 to 50 minutes or until done. Sprinkle with Old Sharpe Cheddar. Cool 10 minutes in pan; turn out and cool completely.
5. Additional Ivanhoe Old Sharpe Cheddar, to garnish.

Tips: