Spice up your March!

ginger-cranberry-far2After the “blahs” of February, it’s time for some excitement!  Unexpected snowfalls, winds that will blow your cat away, the first robin spotting and perhaps a jolt of gingery, mouth-puckering cranberry sauce!  This goes well with turkey, roast pork (including our favourite – roast peameal pork loin) or even on toast.  After a few rounds of this usage, we stir whatever is left – IF there’s any left – into a Balkan-style yoghurt (locally produced, of course) for a breakfast treat full of flavour and antioxidants.  All this and it’s easy to make as well  …

GINGERY CRANBERRY SAUCE

Dice very small and place in a saucepan …

1 whole orange (yes, peel and all!)

Peel and chop as finely as you can, then add to pan …

100 g ginger (about ¼ cup chopped)

Add …

2 cup good apple cider

1 T whole cloves

1 large cinnamon stick

2.25 lb whole cranberries (about 8 cups) (frozen is fine)

Bring to a boil, then turn down to a simmer, lid tightly and let cook for 30 minutes, stirring occasionally.

Let cool for 30 minutes. Remove cinnamon stick. Add and stir well …

1 cup raw local honey

Taste and add more honey if you like a sweeter sauce. Maple syrup is good too although the sauce will be slightly runnier.  This keeps very well in the fridge.  It would also be good for canning in small jars.

You could put the cloves in a muslin bag so they can be removed before serving but I like just crunching them up – after simmering for that long, they are perfectly edible … although the flavour just might be too intense for some people.  I wouldn’t use ground cloves, they would dull the sheen of the sauce.

ginger-cranberry-near

Things are ticking over quite nicely in the Loyola House Kitchen.  We have bid a fond “see you later” to Emily as she is now on maternity leave … and not a moment too soon!  Watch this space for news of the latest in the next LH generation.  While Emily is off remembering how to be a new mom again, we are thrilled to welcome Patty back.  She will bring her hard work, humour and skilled touch with desserts and she will keep us all in line while Emily is away!

Coming up in the next month or two are some great events … the first Taste of Diversity dinner (“What Would a Jesuit Eat”) and Easter Brunch… as well as some great retreats – tried and true favourites like the Lenten Taize as well as some newer ones like the Les Miserables retreat in mid March.  We hope to see you out here for one or more … or just for a walk and a breath of peace.  Take care of yourself and take care of those around you .  ❤

 

“More Soup For You!”

menu board chicken 4

It has been a hectic summer at Loyola House with retreat after retreat full … of familiar faces and friendly new faces. The farm has been showering us with delicious, nutritious and fascinating produce despite the wretched distribution of precipitation.  Our new team is settling in like they’ve been here forever.  We now are preparing to say goodbye briefly to Autumn G. who is going on maternity leave.  It’s a bittersweet occasion … we will miss her madly but are madly excited about meeting her new daughter Hannah – when she arrives!  We also look forward to working with Shirley who will be with us as Autumn adjusts to new motherhood.

Last month I promised a departing retreatant that I would post a recipe … apologies that it has taken so long!

GINGERED CARROT SOUP

Sauté until soft but not coloured….

¼ c coconut oil

2 lb carrots, peeled (or just scrubbed!) and sliced thinly

3 T grated fresh ginger

2 c diced onion

1 c sliced celery

1 T garlic

Add …

4c veg stock or water or apple cider

Cook until carrots are very soft.

Puree to desired texture … silky smooth or chunky – both have their own charm.

Season with…

salt, pepper, lemon juice. .. and maybe just a dash of hot sauce to wake up your taste buds!

Serve garnished with crème fraiche (or sour cream or yoghurt) and chopped cilantro (if desired).

We love soup.  We love to make it, we love to eat it.  We don’t always love taking pictures of it; it is often so monochromatic … so here is a memory of early summer Salade Nicoise.

nicoise 6

I am told that the Taste of Italy dinner on September 28 is sold out already!  We are looking forward hosting you all again.  If you missed out on a chance at tickets, be consoled with the knowledge that we will be doing another series of dinners next year … The Taste of Diversity!  They are such a good time and for such a good cause.

Until next time, take care of yourselves … so you can take care of others.  ❤