May 9 - High School Plays

7:30 p.m. - South Huron DHS in Exeter performs its final showing of Our Town. Tickets are $7.
8:00 p.m. - North Middlesex DHS in Parkhill performs Grease! You’re the One that I Want. Tickets are $8 for adults and $6 for students.

A call to former St. Peter’s parishioners

Are you a previous parishioner of St. Peter’s Roman Catholic Church in St. Joseph? Join St. Peter’s 135th Anniversary Celebration! Saturday, July 12th features an evening of local entertainment. An outdoor mass will be celebrated Sunday, July 13th at 10:30 a.m. followed by lunch. Enjoy this opportunity to view historical displays, reminisce, and renew old friendships. There will be various activities for the children. In order to accommodate everyone, advance registration is recommended. For more information and to register call Monique 519-236-7817, Dennis 519-236-4755 or visit www.bluewater.dionet.ca.

When I think spring… I think rhubarb!

By James Eddington, Eddington’s of Exeter
519-235-3030

Really, I do!
Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. Rhubarb is often commonly mistaken to be a fruit, but rhubarb is actually a close relative of garden sorrel, and that makes it a member of the vegetable family.
Rhubarb is rich in vitamin C and dietary fibre. Rhubarb is a perennial plant with large leaves and has long, thick and tasty stalks, and is available from early winter through early summer. Winter rhubarb is commercially produced in forcing houses in Michigan and Ontario. Rhubarb is common ingredient in any chef’s kitchen during these months.
Rhubarb leaves grow from the ground in early spring. The leaves can grow up to a foot or more in width and length and the plant may grow to a height of several feet. The green leaves of the plant are poisonous. They contain high concentrations of oxalic acid crystals, these crystals can cause swelling of throat and tongue and can restrict breathing.
The edible stalks are up to 18 inches long, 1 to 2 inches in diameter just like celery. These stalks are cut and used in pies, jams, chutney, jellies, sauces and juice.
Ontario’s West Coast rhubarb is always ready for picking just as soon as the strawberries are ready for harvest. It freezes well, as do the berries, so you can enjoy these spring delicacies all year round.

Rhubarb & Strawberry Lemonade
Makes about six servings
3-1/4 cups water
3/4 lb. rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler, plus additional for garnish
1/4 tsp. vanilla
2 cups sliced strawberries
1 cup fresh lemon juice
Splash of vodka: optional
Sprig of mint: garnish

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes.
Let the mixture cool and strain it through a coarse sieve set or china cap over a pitcher, pressing hard on the solids. Stir in the remaining cup of strawberries , vodka (optional) and the lemon juice, divide the lemonade among glasses filled with ice cubes and garnish each glass with some of the additional zest and fresh mint.

Take a flight this Valentine’s Day

By James Eddington, Eddington’s of Exeter (http://www.eddingtons.ca/)

While trying to think of the perfect dessert for Valentines Day, I remember a wine tasting I had attended, where each wine was paired with a taste or flavour on a spoon. While each spoon had its own flavour, an array of taste can be combined into a “flight.” So for all you hopeless romantics this Valentines Day, reserve your table at Eddington’s of Exeter (519) 235-3030 or try a “flight.”
Blindfold your date and spoon-feed them one bite at a time in the order listed above. If you choose your own ingredients, select flavors that pair well together, but vary in temperature, texture, and taste. Enjoy and most of all have fun!

Flights of Fancy
(Each ingredient to be served in a standard tablespoon)

Flight 1
1 3/4 inch cube of pear, sprinkled with pepper and seared in a hot pan for 1
minute per side
1 3/4 inch cube of Stilton cheese
1 roasted pecan
1 tbsp port

Flight 2
1 chocolate truffle
1 mini scoop vanilla ice cream
1 dried apricot
1 tbsp framboise (raspberry liqueur)
 
Flight 3
“For a good time, STRIP!”
(Editor’s note: I think James is referring to the newspaper.

Making fitness fun

Workout For Your Life

Mon., Wed. & Fri. - 8 to 9 a.m.
Southcott Pines clubhouse
Tues. & Thurs. - evenings
South Huron Golf & Fitness, Exeter

Story by Casey Lessard

If you’re looking for a workout that will push you outside of your comfort zone, Workout For Your Life may be the right fit. Beth Sweeney and Shelley Van Osch run the weekday sessions at the Southcott Pines clubhouse, and at South Huron Golf & Fitness in Exeter. In the summer, the workouts move to Grand Bend’s Lions pavilion (five days) and Exeter’s McNaughton Park.
“This will be our ninth year of fitness in this format,” Sweeney says. “We started in the summertime and I got the idea when Joe and I were on our honeymoon in Australia. There were a lot of people working out on the beach in Surfer’s Paradise. We thought we could do that in Grand Bend.”
After consulting with the community, Sweeney and original business partner Lisa McLlwain discovered the beach would not work in Grand Bend. Instead, the facilities they use now are preferable anyway.
“There’s privacy, shelter from the sun, a water fountain, two bathrooms, a storage section,” she notes.
“It’s designed for everybody,” says leader Shelley Van Osch. “It’s for people who want to meet new people and need motivation and want to have a healthier lifestyle. We give handouts each week with the newest exercise and nutrition science information.”
New attendees get a fitness assessment and are assigned a workout level: low, moderate or high impact.
“We are like a personal trainer within a group setting,” Sweeney says. “We always ask what their goals are, and the goals have to be smart: specific, measurable, attainable, realistic and within a time frame.”
The program changes every eight weeks, but if the group routine is not enough or too intimidating, Van Osch also offers personal training.
“I offer the service of going into someone’s home,” she says. “I also have clients who are training for half-marathons. I love the one-on-one of meeting people and helping them. I love working with older adults.”
One of the benefits of the group sessions is the variety introduced by outings to the beach and Pinery. The group also takes part in the breast cancer and Pinery runs.
“They’re very social,” Van Osch says of the class members. “They’ve realized if you don’t use it you lose it. Let’s have fun and be active at the same time.”
And while most participants are women, men are on the roster; at least one proves the workout can meet the standards of even the most fit.
“We have Dave McLlwain, who’s a NHL hockey player who plays hockey in Germany,” Sweeney notes. “He loves our circuit. We give you the exercise and you’ll be working at your max rates for your fitness level.”
Classes are $8 each, and are on a pay up front or pay as you go basis. First-time attendees pay a $40 assessment fee. Bring good shoes, water and a towel. Van Osch offers personal training at $40-$50 per hour. For more information, call Beth Sweeney at 238-5555 or Shelley Van Osch at 234-6253.

Take a flight this Valentine’s Day

By James Eddington, Eddington’s of Exeter

While trying to think of the perfect dessert for Valentines Day, I remember a wine tasting I had attended, where each wine was paired with a taste or flavour on a spoon. While each spoon had its own flavour, an array of taste can be combined into a “flight.” So for all you hopeless romantics this Valentines Day, reserve your table at Eddington’s of Exeter (519) 235-3030 or try a “flight.”

Blindfold your date and spoon-feed them one bite at a time in the order listed above. If you choose your own ingredients, select flavors that pair well together, but vary in temperature, texture, and taste. Enjoy and most of all have fun!

(Each ingredient to be served in a standard tablespoon)

---

Flight 1

1 x 3/4 inch cube of pear, sprinkled with pepper and seared in a hot pan for 1 minute per side
1 x 3/4 inch cube of Stilton cheese
1 roasted pecan
1 tbsp port

---

Flight 2

1 chocolate truffle
1 mini scoop vanilla ice cream
1 dried apricot
1 tbsp framboise (raspberry liqueur)

---

Flight 3

“For a good time, STRIP” (Editor’s note: I think James is referring to the newspaper).

A fresh approach to beat the winter blues!

By James Eddington, Eddington’s of Exeter

As January rolls into February, we look to break from the whirlwind of activities of the past months. We yearn for less indulgent foods that are lower in fat - a change from the heavy sauces and extravagant desserts of December: foods with clean crisp tastes.
As few believe, Ontario still has a substantial supply of locally grown produce, including beets, cabbage, mushrooms, onions, parsnips, potatoes, squash, sprouts, etc.

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Beautiful beet soup
This delicious dish brightens any table. Serves 4.

1 tbsp (15 mL) cold-pressed olive oil
1/2 medium onion
1/2 tsp (3 mL) curry powder
4 medium beets, peeled and chopped
1 medium potato, peeled and chopped
3 cups (750 mL) vegetable stock, chicken stock or water
1 1/2 tsp (8 mL) honey
Salt and pepper to taste
Lemon juice to taste
2 tbsp (30 mL) yogurt or kefir
2 tbsp (30 mL) finely chopped green onions

In a large pot, heat the oil over medium heat. Add onions and cook, stirring occasionally until the onions are soft. Add curry powder and cook for a minute longer, then the beets, potatoes and stock or water. Bring to a boil, then simmer, partially covered, until the vegetables are tender, 30-45 minutes. Purée or mash with a potato masher. Reheat the soup and add the honey. Season to taste. Ladle into bowls and garnish with the sour cream and green onions.

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Braised red cabbage and apples
A little sweet, a little sour, this sensational side dish of braised red cabbage and apples is an easy accompaniment to roast turkey that can be made ahead of time and reheated right before dinner.

2 tbsp (30 mL) vegetable oil
2 medium onions, chopped
1 small head red cabbage, quartered and thinly sliced
2 apples, peeled and coarsely chopped
1/2 cup (125 mL) red wine (any kind)
1/4 cup (50 mL) apple cider vinegar
1 tbsp (15 mL) sugar
2 tsp (10 mL) salt

In a large pot or Dutch oven, heat oil over medium heat. Add onions and cook, stirring for five minutes, until softened. Add cabbage and cook over medium-low heat, stirring occasionally, for 10 to 15 minutes or until cabbage is thoroughly wilted and softened. Now add apples, wine, vinegar, sugar and salt, lower the heat to low and simmer, covered, for one-and-a-half to two hours, stirring once in a while.
Stir in apple jelly, replace the cover on the pot and continue to simmer for another 15 to 20 minutes.

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Crispy mushroom strudel with fresh herb cream sauce and cranberries

Ingredients for filling:
2 oz unsalted butter
1 lb sliced mixed fresh mushrooms (oyster, portobello, shiitake, button, cremini)
4 fresh garlic cloves - minced
1 small yellow onion - diced
Salt & pepper to taste
2 oz plain breadcrumbs
2 tbsp fresh chives - chopped
2 oz chardonnay white wine

Ingredients for dough:
2 oz unsalted butter - melted
5 sheets phyllo dough
1 egg

Ingredients for sauce:
8 oz low sodium chicken stock
6 oz Chardonnay white wine
1 shallot onion - sliced
8 oz heavy cream
2 tbsp mixed chopped herbs (parsley, chives, rosemary, basil, thyme)

Garnish:
4 tbsp sliced cranberries
1 tbsp unsalted butter

Preparation:
Heat medium-sized sauté pan, add butter and onions and cook for one minute. Add garlic and mushrooms and sauté for about three minutes. Deglaze pan with white wine and season with salt and pepper. Transfer mushrooms into a mixing bowl and let the mushrooms cool off. Add chives, breadcrumbs and chives and mix everything very well. Lay out a kitchen towel and place first sheet of phyllo dough on it. Brush the sheet with melted butter then place the next layer of phyllo dough and repeat the first step until the last sheet of dough is placed. Spread mushroom mixture along the longer side of the sheet - about two inches wide. Take the towel and start rolling the strudel. Transfer strudel to a greased baking sheet pan, brush with beaten egg and bake in 350 degree preheated oven for 20 minutes. Put chicken stock, Chardonnay wine and shallot into a saucepot and bring mixture to a boil on high heat. Turn the heat to medium and let the liquid reduce (cool down) to about 5 oz. Add the heavy cream and let the sauce reduce to half. Strain the sauce through a fine sieve.
Taste the sauce and season with salt and pepper. Add the fresh chopped herbs. Heat cranberries with butter in a small sauté pan. To assemble strudel, pour sauce on the center of the plate, sprinkle cranberries across the sauce and place a two-inch slice of Strudel in the middle of the plate. Garnish with fresh thyme. Sautéed baby spinach or root vegetable julienne accompany this appetizer very well.

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Make tonight a cosy autumn evening

November 22, 2007

Recipes supplied by chef Cara Funk, Eddington’s of Exeter Casual Fine Dining 527 Main St, Exeter. (519) 235-3030.

Soup: Red lentil and apple with a hint of curry finished with a drizzle of Canadian maple syrup
Entrée: Rosemary roasted spaghetti squash with crispy fried bacon. Sautéed white asparagus tossed with shallots, and red Bartlett pear finished with fresh torn basil and aged cheddar

On a cozy evening there is nothing better then the aromas of autumn vegetables roasting, fried bacon, and fresh herbs. This a great dinner to sets the mood for comfort on those lazy evenings in. My first intention for this meal was to create a healthy vegetarian dinner; however, the suggestion of having a meal without any meat was not the most appealing to my husband. And the white asparagus scared him a bit as well. So I did what every cook knows to do when cooking for the gourmet-challenged, I added bacon and cheese. Everything tastes better when you add those two ingredients. The result was a fantastic dinner full of flavour and texture. It’s easy to prepare with restaurant appeal.
Our soup is earthy and rustic, and features red lentils, which cook faster then other varieties of legumes. It’s a nice way to warm up on an autumn evening.

Sweetly curried apple lentil soup
Serves 4 to 6.

2 tbsp olive oil
1 large red onion chopped
4 cloves of garlic finely chopped
3 stalks of celery chopped
4 small to medium carrots chopped
3 royal gala apples chopped
1 cup red lentils rinsed
1 sprig rosemary chopped
2 tbsp curry powder
3 cups chicken stock (homemade is best, store-bought low-sodium stock will do)
3 cups water
2 tbsp maple syrup

Cook onions in olive oil until soft. Add garlic, celery, carrots, apple and lentils. Add rosemary, curry powder and cook until vegetables are soft. Add stock and water and simmer until lentils become soft and falling apart, about 30-40 minutes. Season with salt and pepper. Puree until smooth in texture. Serve with a drizzle of maple syrup.

Rosemary roasted squash

Take two medium-sized spaghetti squash and cut each in half lengthwise, removing the seeds. Season each half with rosemary, salt and pepper and olive oil. Place on baking sheet and roast in a 400-degree oven skin side up, for 20-25 minutes.

Sautéed white asparagus with pears and shallots

Slice one shallot and three pears and put in frying pan with eight trimmed asparagus spears and 2 tbsp olive oil. Cook until asparagus is tender yet still crispy. Finish by adding hand torn basil leaves and sliced aged cheddar. (I used four-year cheddar).

Fried bacon

(Note: start the bacon in cold frying pan.) Cut six strips of bacon into three pieces each and cook on medium heat.

Plate the squash and asparagus, and top squash with bacon.

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