With Thanksgiving right around the corner, we wanted to bring you some festive fall flavours that you can serve up this weekend! These simple recipes can impress a table full of guests or make a small family celebration feel a little extra special!
We're showcasing the best that the fall season has to offer with a Thai flavoured Squash Soup, eye-catching & mouthwatering Fresh Baked Foccacia & cinnamon & apple spiced Harvest Sangria!
Thai Coconut Milk Squash Soup
(Serves 4 large portions, 8 appetizer portions)
Ingredients
2 Tablespoons coconut oil
4 cups carrots, chopped
1 Cup yellow onion, chopped
2-3 Tablespoons red curry paste (depending on desired spice level)
3 lbs squash, peeled & chopped (try acorn, butternut, kabocha - not spaghetti squash)
2 Tablespoons minced ginger
2 Tablespoons minced garlic
24 oz canned coconut milk
2 Tablespoons palm sugar (can substitute brown sugar)
1/4 cup lime juice
4 cups chicken or vegetable stock
Salt to taste
* Chopped peanuts, coconut milk and cilantro to garnish.
METHOD
1. Heat coconut oil over medium high heat
2. Add Carrots and onions, cook till soft & onions are translucent.
3. Add garlic and ginger, stirring. Cook for 2 min or till fragrant.
3. Add curry paste and cook for one minute.
4. Add remaining ingredients and cook until squash is soft and cooked through.
5. Let cool slightly and use either an immersion blender or base blender to blend soup into smooth mixture. Add more salt & pepper if desired.
6. Serve with a drizzle of coconut milk, chopped peanuts and fresh cilantro.
French Linen Oven Mitt
Cotton Dough Riser
Marble Spoon Rest
Fresh Baked Foccacia
Ingredients
431g Flour
5g Active Dry Yeast
11g Salt
235 ml Warm Water
50g Olive or Canola Oil, more for topping and greasing the pan
Optional for garnish: Roasted garlic, caramelized onions, shallots, fresh herbs, chopped olives, tomatoes or sliced apple
Method
1. Combine flour, yeast & salt in a mixing bowl or the bowl of a stand mixer fitted with a dough hook. If mixing by hand, give the dry mix a little stir to ensure salt and yeast are evenly distributed.
2. Measure out 235ml of warm but not hot water and add it to the dry mix.
3. Reserve 4 tables spoons of oil and add the rest into the mixing bowl. If you would like any flavourings in your bread such as roasted garlic or rosemary, add them to the dough at this point, or you may use them to garnish the top of the focaccia in the last step.
4. Mix by hand or with mixer until dough is formed, it should not have any clumps of dry ingredients. If you have added the rosemary and garlic, there may be some lumps in your dough which is perfectly normal. When mixing by hand, you may have to transfer dough onto a floured surface and knead to achieve the consistency outlines above.
5. Once the dough is mixed. Use 1.5 tbsp of your reserved oil to lightly oil the bottom and sides of your selected baking dish. Transfer dough to the oiled baking dish and cover with plastic or beeswax wrap and allow to double in size in a warm to room temperature environment. This can take approximately 30-60 minutes.
Pro tip: if the baking dish of choice fits, you may place it in the chamber of your microwave with a glass of boiled water to trap steam. Do not turn the microwave on with your dough inside.
6. Once the dough has risen, spread your dough out by pulling it to stretch it and pressing it with your finger tips to reach the corners and edges of the baking dish. Aim to have an even thickness throughout your baking dish. If you have chosen a large baking sheet, create a “free form” shape.
7. Drizzle the last remaining oil over the surface of your dough and spread it around with your fingertips. If you opted to garnish the top of your focaccia with your rosemary and garlic, place them on the surface of the dough and press into place gently. You may also add your own personal touches such as : cherry tomatoes, pitted olives, sliced shallot or onion, coarse salt, and cracked black pepper to name a few.
Pro tip: Arrange the toppings in a design for a beautiful presentation!
8. Place the dough back where it was rising for another 30-45 minutes. When the dough is ready to bake it should have risen again, almost doubling in size and should leave an impression if poked by your finger.
9. Preheat oven to 425F. Place the focaccia in the oven and bake for approximately 18 minutes. You may add more time of you like your focaccia darker.
Remove from the oven and allow to cool slightly. Slice and enjoy!
HARVEST SANGRIA
makes one glass
INGREDIENTS
1 oz Apple Sour Puss
4 oz white wine
3 oz apple juice
2 oz gingerale
apple slices
ground cinnamon & cinnamon sticks
METHOD
Fill a large wine glass or mason jar with 3/4 full with ice. Combine Sour Puss, white wine, apple juice & gingerale over ice. Top with apple slices, a dash of cinnamon & a cinnamon stick for garnish.
Pro Tip: try adding frozen cranberries and/or substituting cranberry juice for apple juice!
With the health of our environment as a growing concern, it's important to consider how we are contributing to our environmental footprint. There are a number of daily swaps & efforts that we can make, but one area that can be easily improved is your next special event.
Just envision the last party you attended...do you remember there being a big garbage bag collecting single use plastic cutlery, paper plates (or worse, styrofoam), party decorations, wrapping paper...
The List. Goes. On.
Often one of the major deciding factors in choosing to use all of these single use items is convenience. So, we've given a little more thought to how you can easily update your next event to be low waste and more eco-friendly - without sacrificing your time.
Designing Your Menu
A grazing table is a perfect way to offer a no fuss, low waste meal for a group. Here are some reasons why this option works well for easy entertaining as well as a low waste option.
1. A charcuterie or snack board not only offers a selection of tastes, textures & flavours for your guests, it is aesthetically beautiful - it can often be party decor in itself.
2. You can use what you already have - the beauty of a charcuterie board is that it has a little bit of everything. So use up that half-full jar of pickles or add some fruit or nuts that you already have in the kitchen.
3. This can be a great way to accommodate dietary restrictions - guests can pick and choose foods that work for their needs.
4. You'll spend less time in the kitchen, as you won't be heating & plating individual plates of food. You can also prep your boards in advance, so that you can be present with your guests and not hustling & bustling during your party.
5. You won't need individual cutlery for every guest, or multiple plates like you would for a served dinner.
A FEW TIPS TO HELP REDUCE YOUR WASTE
GET CREATIVE WITH ECO FRIENDLY OFFERINGS
If you're feeling like trying something a little different than traditional charcuterie, check out this book - On Boards - which offers inspiration for unique themed snack boards for absolutely every occasion! It also offers advice on amounts to prepare for the number of guests you're entertaining, drink pairings and so much more!
Let's move on to the other aspects of the party - serve-ware & decor. Yes, using regular dish-ware will mean that you have some dishes to do after the event, but since we aren't doing a four course meal, you should really only have a plate and a glass or two per person to wash. You also won't have the pots, pans & baking sheets that are the biggest cleaning job. If you have a dishwasher - even better!
For napkins - why not use cloth! Not only will this feel more upscale than paper, there really is no more work to throw a dirty napkin in a washing machine versus a garbage can. You'll also save on the cost of all the typical single use napkins & dishes by using what you already have!
For decor, a beautiful serving board or wood cutting board offers a little bit of decor in itself. You can easily accent your spread with potted plants, or some cut garden flowers or greens from your yard (or local Farmer's market). Try moving home decor like lanterns to help decorate and create a relaxed but beautiful presentation.
We've already mentioned how the most common reason we choose those single-use items for events is the convenience they offer. Nobody wants to make a special event more work than it has to be. Here are our favourite "clean"ing products!
1. We love beeswax wraps for so many reasons. You can use them to replace your plastic wrap and sandwich bags! They're completely customizable to any size of bowl or tray and can be folded into any size of storage bag. They're reusable, antibacterial and very eco-friendly. Oh and one more thing - they come in so many adorable patterns.
2. Fabric covers can stretch to fit any shape of bowl, plate or platter. They replace your plastic wrap and keep food extra fresh and are machine washable.
3. Another great option are Stasher bags. These bags are another great storage option. The benefits - they're freezer and dishwasher safe, eco-friendly and have that familiar pinch-lock seal. From mini to freezer bag size, you can even write on these bags, they'll be your new best friend.
4. Swedish dishcloths are made of cotton and plant-based cellulose fibres; they offer a sustainable alternative to sponges, dishcloths and paper towels and become soft and pliable when wet for easy clean-up. They can be machine washed up to 200 times.
5. Public Goods Surface Cleaner will finish the job with pleasing scents and absolutely no harsh solvents or chemicals. Their entire line of cleaning products are designed with health & sustainability in mind.
SHOP BEESWAX WRAPS
SHOP STASHER BAGS
SHOP FABRIC BOWL COVERS
We truly feel that making your next event more eco-friendly doesn't mean a bigger job to do. From planning, to dining, to decorating there is room for improvement for our Earth and creating an experience that every person in attendance can enjoy on multiple levels.
Do you have more low waste entertaining tips? Comment below!
It's hard to find a cocktail that's quite as refreshing as a mojito! Fresh mint and vibrant lime mixed with bubbly water and a hint of sweetness...it's just the perfect treat to enjoy on the deck in warm summer air. While a classic mojito is delicious with a shot of white rum, you can also skip the alcohol for a perfectly pleasant mocktail.
The combination of ingredients just happens to work perfectly as a canvas for other flavours. Almost any berry works to take this classic drink to the next level. Try blueberries, strawberries or if you want to try something new & exciting - haskaps!
Haven't heard of a haskap berry before? Read more about them in our article, The Prairie Super Berry! They taste sweet and tart, similar to a raspberry and are packed full of an impressive list of antioxidants and nutrients.
You can make your own simple syrup with haskap berries (or any berry of your choice) and follow our recipe below, the next time you're craving some summer flavours.
INGREDIENTS:
- Fresh mint
- 1 lime cut in half
- 2 tablespoons haskap berries
- 1 oz haskap syrup
- 1 can soda water or Lime Bubly
METHOD:
1. Fill your glass 1/4 of the way full with ice.
2. Add a sprig of fresh mint & squeeze the juice of half a lime into the glass.
3. Add haskap berries & haskap syrup and muddle all ingredients in the glass.
4. Top up glass with more ice, until 3/4 of the way full .
5. Fill with soda water or Lime Bubly.
6. Garnish with mint or lime slices.
One bar tool that you simply cannot be without this summer (and every summer from now on) is this 4 in 1 Mojito Tool! You'll use this tool every step of the way while making your Haskap Mojito. First, use the end to crush your ice. Next, squeeze every drop of flavourful juice from your lime by using the tool as a juicer. Measure your syrup and spirits with the shot glass in the end of the handle and finally, muddle your ingredients as you would with any other (single function) muddler.
buy now
Has ice ever looked this fancy? It does now with this Gold Ice Bucket!
Try your hand at some other cocktails, using this Cocktail Syrup Set!
A simple muddler to add to your entertaining tool kit!
If you're looking for more delicious drinks to try this summer, check out our Shimmering Elderflower Mocktail post, for another delicious drink using locally grown ingredients.
As life after a world wide shut down begins to resume as it once was, we are so excited to welcome our friends & family back into our homes to celebrate. We're eager to finally host showers, birthdays and dinner parties and enjoy the company of the people we love most. But, if we're being honest, we feel a bit out of practice! Hosting events can feel like a big job, and we all want to be fully present with our guests after spending so much time apart! We were inspired to put together an elegant garden party that you can recreate yourself, without having to stress!
Follow along as we walk you through it!
Use what you have! Who says you can't bring your indoor furniture outdoors? If you have beautiful weather, embrace Mother Nature and set up your seating for al fresco dining! If your furniture is a little mismatched in style or colour, you can bring together an eclectic look by incorporating similar elements into the centrepiece or tablescape. For example, we brought in Black Candle Holders to balance out the dark finish on the chairs!
EXPERT TIP: A bench is a fun way to add additional seating, and breaks up the repetitiveness of multiple dining chairs.
Pink is the perfect colour for a picture perfect garden party. The Pink Dot Goblet and Pink Floral Tumbler are the star of the show in this place setting, and are accented with feminine scalloped edge plates and Gold Cutlery.
Anchor the place setting with a neutral colour, like these Woven Taupe Placemats, and bring in a pop of colour with a soft Pink Linen Napkin tied on top of the setting.
Build your tablescape on top of a coloured runner - we used two of this soft Woven Pink Runner for extra length that hangs off the edge of the table. Accent with a floral arrangement with blooms from your yard or your local Farmer's Market and tie everything together with candles.
More often than not, the most time consuming and stressful part of entertaining is the menu! As the host, we often spend too much time in the kitchen, and not enough time visiting with your guests. If 2020 taught us anything, it's the power of connection and how we should never take those moments for granted.
In summer, our motto is always "fresh is best". Cold appetizers and dishes just taste better on a warm summer day and by choosing foods that don't require heating or individual plating, you can ensure that you're enjoying your special event and spending that invaluable time with the people who bring you joy & bliss.
We created this beautiful, fresh & flavourful menu using all items from our restaurant & picnic menus:
Serves 4 - 6 guests
Beet Chips
Picnic Sandwich Box
2 Haskap Imperial Cookies
2 Triple Chocolate Brownies
We cut all of the sandwiches & desserts into 4 pieces to allow sharing for more guests! By adding beet chips & desserts this was plenty of food for a small group!
To add a special touch to the event, complete the meal with some summer flavoured mocktails or cocktails!
EXPERT TIP: Adding edible floral touches - like pansies - to your drinks & platters will impress your guests and add an extra touch of whimsy!
Featured above are our Shimmering Elderflower Mocktail, Haskap Mojito and Peach Mint Brunch Punch. Or, if you want to impress your guests with your mixology skills as a part of the evening, learn how to make the Shimmering Elderflower Mocktail here or Haskap Mojito here!
A elegant garden party can be beautiful & easy! We're here to help inspire and help you execute an event with ease. Stay tuned for more summer entertaining tips!
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In June, small white blossoms begin to bloom on Elderberry bushes. These little blooms have long been used for teas & cordials, especially for their immune boosting properties. But their allure is not only in the health benefits. Elderflowers offer the most sweet, floral smell and lend themselves perfectly to a cold summer drink.
If you're lucky enough to have an elderberry bush to pick your own blooms from, you can easily make your own elderflower simple syrup at home.
INGREDIENTS
- 15-20 elderflower sprays (also called umbels!)
- 2 cups water
- 2 cups sugar
- 1 lemon zest & juice
METHOD
1. Wash elderflowers and remove from stems. The stems can be toxic so you want to remove as much as possible. Scissors is an easy way to do this!
2. Combine lemon zest, juice & elderflowers in a large bowl.
3. Bring water and sugar to a boil in a saucepan, stirring until sugar is dissolved.
4. Pour hot water & sugar mixture over elderflowers & lemon. Stir to combine.
5. Cover the bowl with a lid or plastic wrap, allow to sit for 48 hours, stirring occasionally.
6. After 48 hours pour your syrup through a sieve and into jars or bottles for storing.
LA CROIX GRAPEFRUIT
ARLO PITCHER
SWEETHEART COASTER SET
GENTLY SPARKLING ROSE LEMONADE
Now that you've made your delicious homemade elderflower syrup, turn it into an elegant drink, like our Shimmering Elderflower mocktail! Try it with a shot of Kettle One Grapefruit Rose Vodka or Dillon's Rose Gin for a delicious summer cocktail!
Ingredients
- 1 oz elderflower syrup (more to taste if you like!)
- 3 oz Fentiman's Rose Lemonade
- 3 oz Grapefruit Bubly
METHOD
Combine all ingredients in a glass over ice. Garnish with elderflowers.
Amidst the ever changing times of 2021, we had a new member join our team, Chef Rachel! We want to share her beautiful cooking journey & how working in the kitchen at Pineridge Hollow fully embraces her philosophy around food & creativity.
I have been learning about cooking since the day I was brought home from the hospital, my mom always had me in a carrier on her chest while cooking in the kitchen. I can't remember an age where I wasn't in a kitchen or garden. I spent a lot of time with my Oma & Opa, and Oma would always be tending to her one acre garden or cooking in the kitchen. There was lunch, afternoon snack and dinner (including desserts) that needed to be made everyday and I would always be by her side helping. Once a year we would go visit my grandparents in on their farm in Southern Idaho and once again my help would be needed in the kitchen. While we were there we also got to pick fresh cherries, peaches, apricots and pears in the canyons. With my family there was always canning, preserving and freezing to be done during garden season and harvest.
"My love for food and good quality, fresh and local ingredients was born at a very young age."
I had been coming to Pineridge hollow as a customer for years because I always felt it was a magical place to be, and it truly is. Working at Pineridge Hollow fits perfectly with my philosophies and cooking goals. It allows me to work with many local producers as well as the Oak Knoll Farm. Having deliveries of fresh veggies and fruits from our own gardens as well as seeing the humane and happy lives that the animals get to live on our farm is inspiring and something that as a chef, I had always dreamed of. Better yet, we get to work with a farm that is giving back to the earth in its belief and practices.
"It is such an honour to work with food that you know is not destroying the planet but rather making it a better place to leave to the generations that come."
I get to work closely with the farm and design menus around what we have. As a chef working in a farm to table restaurant, it keeps you on your toes and requires the creative juices to always be flowing. You have to be able to take an overabundance of a crop if it produces more than expected and figure out how to incorporate it into a menu. You also need to be able to readjust and come up with a substitution for a dish quickly if one of the crops does not produce well.
We are also fortunate enough to have kitchen staff working on and visiting the farm on a regular basis - they get to see how much work goes into growing and harvesting which gets the staff excited as well and gives them a renewed respect for foods. Knowing this changes your entire look out on the food you consume and makes every bit and leaf of lettuce mean that much more to you.
I am inspired by the flavours of each ingredient. It really does start with seeing the product you have and finding the best way to highlight it. I truly believe in the layering of flavours and textures to hit every note on your palate while you eat. While narrowing it down to one or two favourite ingredients is almost impossible, I love all fresh herbs, and good, garden grown vegetables. Garlic and onions are a favourite because they can add so much to any kind of dish and can be used in any cuisine. They are used around the world and they have such a major impact on the flavour of a dish, it is definitely something that you will notice when it is missing.
You can try one of Rachel's favourite dishes on the menu right now by ordering from our To Go Menu!
