Spicy Chardonnay Chicken

The traditional meat for this easy braise is pork tenderloin. After testing the recipe with chicken I found my guest preferred the recipe with the chicken. My guests found the chicken very moist and tasty. I serve the chicken with long grain and wild rice. I pour the sauce on the chicken as well as the rice,and I put a sprig of parsley on the dish for presentation. I have a few friends that love chicken. Also I wanted to use some of my traditional ingredients piri piri, and the pimento paste in the recipe. I have a passion for wines, and I love cooking with it. Estimated cost: $50.00

Cedar Planked Salmon with Maple Curry Glaze

This dish is a favorite at our home for entertaining - it is delicious, easy to make and guests are always impressed with the presentation (we bring the plank directly to the table and serve off of it!). My husband, who is currently serving in Afghanistan, was home on leave recently and it was his homecoming request for dinner! Since we are currently living in New Brunswick, we love that fresh atlantic salmon is readily available and the maple syrup here is some of the best in the world! In the spring time, I love to serve this dish with steamed fresh fiddleheads tossed in garlic butter and jasmine or basmati rice (or wild rice when we were living near Winnipeg). At other times of the year, I serve garlic sauteed spinach. If you aren't a curry lover, just leave it out and the dish is still great! Cedar planked Salmon is fantastic on the grill but can also be prepared in the oven. Enjoy!!

Maple Syrup Pork Ribs

My family is very fortunate to have a "sugar bush" in Northern Ontario, where we make our own maple syrup every spring. As a result, it is usually plentiful so we use it pretty much everyday in baking and cooking. We think that everything tastes better with maple syrup! I serve the ribs with a side of long-grain brown and Canadian wild rice blend that I make up (3/4 brown to 1/4 wild), oven roasted squash and steamed green beans with toasted walnuts. Tip: this is a terrific recipe to make earlier in the day (up to the point of cooking it for one hour). Just cover the baking dish with foil and keep refrigerated until ready, then you can visit with your guests while it bakes. I also put the rice on at that time as it takes an hour to steam and the squash can go right in the oven, at the same time and temperature as the ribs as well. You just have to steam the beans for the last few minutes before the meal. I have been making this recipe for over eighteen years and everyone of every age loves it.

Canoe Rice Pudding with Rhubarb Compote

It might come as a surprise that one of the most popular desserts in such an elegant restaurant as Canoe is a homey rice pudding -- fancied up, of course.

Chicken & Lime Soup

Spring Forest Skewers with Steak and Morels

Every spring we would eagerly anticipate the phone call. We never knew when it was coming. Sometimes it came in April, sometimes in May, and sometimes in June. Grandma would call and tell my Dad there was a package coming for us bus parcel express and that he had better be there to meet it . My Dad would shout, "Grandma's sending morels!" The entire day was then spent in morel anticipation. Dad would take one of the kids out to buy the finest steaks money could buy, and to be at the bus station to get the morels when they arrived. No matter what time of the day it was, he'd then rush home and prepare a to-die-for steak and morel feast. When my Grandma got a little older and could no longer go hunting for morels, the roles shifted. Dad took the whole family out searching for morels every spring. (That's when fiddle heads, which are found in the forest at the same time as morels, were added to the morel feast.) Sometimes we were successful, and sometimes we were not; but when we were fortunate enough to find the elusive treats, Dad always packaged some on ice and bus parcel expressed them to Grandma. This recipe melds the succulent, addictive flavour of morels with the scent of springtime in the forest. It is a Canadian gastronomic delight!

Fruited Nut and Rice Stuffing with Pan Gravy

If you're fortunate enough to have extra after stuffing the bird, place it in a greased casserole and drizzle with 1/2 cup (125 mL) Giblet Stock; heat in 400°F (200°C) oven for 25 to 30 minutes.

Roasted Acorn Squash with Maple & Sage

Hot Mushroom Rice Pilaf

Autumn Bounty Salad

This salad boasts fall's most nutritious colours: orange squash, red cranberries, green rapini and brown rice. Put all these colours together for a salad packed with vitamin C, antioxidants and calcium.