Yes, this year you will actually roast chestnuts on an open fire, and then create a delicious soup

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Chestnut soup

4 cups chestnuts, peeled and skinned
3/4 cup equal parts diced celery, carrots and onions
6 cups chicken stock
1 cup heavy cream
2 tbsp olive oil
2 tsbp butter
pinch garlic
pinch allspice
pinch cinnamon
Salt and pepper to taste

Preheat stock pot on medium heat, add butter and olive oil and sauté until semi-soft. If you want to reduce heat and slow cook, this will draw more flavour. Add roasted chestnut and chicken stock, bring to boil for approx. 15 min. or until chestnuts are soft. Now add 1 cup of heavy cream, garlic, cinnamon, all spice and salt and pepper. Use a hand blender and pureé soup until smooth. If still chunky, boil for another 5 min. and reblend.
Feel free to be creative in garnishing this soup. For example, whisky-soaked cranberries or apricots are a nice touch; shaved roasted parsnips or caramelized bacon and onions would complement this soup.

Note: roasting chestnuts
Preheat oven to 425˚F.
(The following is NOT fun, but worth it in the end:) Use a sharp knife to cut an X into one side of the chestnut to allow the steam caused by roasting to escape; if you don’t do this, the chestnut will explode.
Place each chestnut with the cuts facing up onto cookie sheet. Roast 20-30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open.
Peel nuts when they are cool enough to handle.

Oven-roasted salmon with a zesty mustard and herb glaze
6 salmon fillets OR
1 fresh side of salmon
2 cloves of garlic
2 sprigs fresh chopped rosemary and thyme
splash of white wine
1 tbsp olive oil
4 tbsp grainy Dijon mustard
salt and pepper, to taste
fresh lemon

Combine garlic and herbs in a food processor. Blend for 30 seconds, then add wine, oil, mustard, salt and pepper. Blend for another 15 seconds.
Preheat oven to 400˚F. Use baking sheet lined with parchment paper. Arrange salmon on sheet and spoon mustard mixture over the fillets evenly. Bake for approx. 15 minutes until salmon are done. Note: many people are nervous when it comes to cooking fish. Do not overcook fish; cook until texture is slightly firm; no more. The centre of the fish should be hot, but retain its moisture.

Boursin crab stuffed potato
(A great little side)

In a mixing bowl, combine a wheel of boursin cheese, 1 cup of crabmeat, a pinch of salt and pepper, 2 tbsp of breadcrumbs, and a squeeze of lemon. Mix together.
Cook potatoes. You can used baked, a mini, or a red, whatever. Once cooked and cooled, cut potato in half, hollow out centre, and add boursin mixture. To make it more dense, add potato flesh that was removed to the cheese mixture. This can be made a day ahead; to reheat, place in oven on baking sheet eight minutes prior to salmon.

Chocolate, Bailey’s & Tia Maria café au lait
1 cup whole milk
3 oz Bailey’s
3 oz Tia Maria
cinnamon stick
Pinch ground cloves
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 cups brewed strong coffee
1/4 cup heavy cream
cinnamon, icing sugar and cocoa for garnish

In medium sized saucepan, whisk together milk, sugar and cocoa until smooth. Bring mixture to a simmer. Add cinnamon stick, pinch of cloves, Bailey’s and Tia Maria.
Simmer for approx. four minutes, then reduce heat to low setting and let steep for 10 minutes.
In a mixing bowl, whip heavy cream and add pinch of sugar. (Feel free to add a hint of vanilla.)
Strain mixture into another pot and add coffee. Bring back up to temperature. Serve immediately and garnish with a dollop of whipped cream. Enjoy!

The Wizard of Oz
Written by L. Frank Baum
Music and lyrics by Harold Arden and E. Y. Harburg
Directed by Susan Ferley
Musical direction by Mike Lerner, assisted by Floydd Rickets
Choreography by Kerry Gage, assisted by Doug Price
Grand Theatre, London
November 25 to January 3, 2009

Live! On Stage!
Review by Mary Alderson

An old favourite has been revived at the Grand Theatre. The Wizard of Oz is on their stage again, after just seven years. However, as director Susan Ferley points out, that’s a lifetime for some members of the Wizard’s audience.
The classic story of Dorothy’s adventures after a cyclone carries her away over the rainbow is fresh and lively in this new production. Sets and costumes are colourful and the cast’s energy is amazing.
A delightful chorus of 10 children makes this performance. The kids play several roles: Munchkins, Crows, Poppies, Apple Trees, Winkies, Jitterbugs and Ozians, They sing and dance their way through the show, keeping energy levels up as if they were professionals.
The rest of the cast maintains the pace. Adrienne Merrell is an animated Dorothy. Her trio of travellers are all well cast: Keith Savage as the Scarecrow/Hunk; Alana Bridgewater as the Cowardly Lion/Zeke; and Steven Gallagher as the Tin Woodsman/Hickory. Keith Savage is always a favourite Huron Country Playhouse, with his talent for song, dance and comedy. As the Scarecrow, he delights the audience with his stumbles and spins. Alana Bridgewater was the Killer Queen in Toronto’s We Will Rock You, the Queen musical. She has the opportunity to rock the Lion’s music in this production.
Jewell Blackman was last seen at the Grand as Deena in Dream Girls. As Miss Gultch and the Wicked Witch of the West, she too, rocks her numbers. Her green hair, twisted into a point, gives the audience a chuckle when she takes off her witch’s hat.
Stephanie Roth is a charming Glinda and a realistic Auntie Em, while Shane Carty is a quiet Uncle Henry but comes on strong as the Ozian guard, offering some laughs. Kawa Ada’s wizard is reminiscent of Joel Grey’s Wizard in Wicked, and he plays a charming Professor Marvel.
Almost stealing the show is Tilley, the Norfolk Terrier, as Toto. The well-trained four-legged actor performs on cue every time, and receives oohs and aahs from the audience every time she wagged her little tail. (For some fun, visit the Grand’s website and read Tilly’s blog – she describes the rehearsals from her vantage point, 8 inches off the ground.)
The costumes are extraordinary. The Munchkins colourful assortment, through to the Ozians green outfits are all so eye-catching. But the favourite has to be the Jitterbugs. The children are dressed in Roaring Twenties style zoot suits and flapper dresses in shades of red, pink and purple, complete with bug antennae sticking out of their hats!
The sets are not to be outdone by the colourful costumes. Munchkinland is awash in psychedelic colours. Even the tornado was applauded! The pyrotechnic special effects were very well done – enough fire to scare a Scarecrow.
The choreography is outstanding. Both the adult cast members and the children have all the moves, from rock and roll to jazz and jitterbug jives, along with back-flips and cartwheels. And what dance does he Tin Man do? Why, the Can-Can, of course! Kudos to choreographer Kerry Gage and Assistant Choreographer Doug Price.
The vocals and music are exceptional, too, thanks to Musical Director Mike Lerner and Apprentice Musical Director Floydd Ricketts. This classic story has been dressed up with jazz, rock, doo-wop and more to keep it lively.
The old movie has some lulls in the action as the characters move towards the big meeting with the Wizard, but the Grand’s production as overcome any plot slowdowns with lively choreography and quick scene and costume changes. Children will love the show, and adults will not be disappointed.
The Wizard of Oz continues at the Grand Theatre in London until January 3. Tickets are available at the Grand box office at 672-8800 or 1-800-265-1593.

Mary Alderson offers her view of area theatre in this column on a regular basis. As well as being a fan of live theatre, she is a former journalist who is currently employed with the Ontario Association of Community Futures Development Corporations.