This unique year has compelled us to become more creative with our holiday routines and traditions. Shopping online from local, small businesses in the Georgian Bay region is a wonderful way of supporting our communities, finding a variety of unique gift ideas and exploring our region, all from the warmth and comfort of our own homes. Our experience with many of the amazing businesses we ordered from were incredibly positive and one could sense the appreciation and personal care taken when our orders were being prepared. We hope that you will have fun visiting, online, many of the shops that we have featured this season. Local Eats Georgian Chocolate Company, Orillia georgianchocolate.com, Northern Confections, Wiarton northernconfections.ca, The Farmer’s Daughter, Huntsville fresheverything.ca, Collingwood Olive Oil, Collingwood collingwoodoliveoil.ca, Blue Mountain Tea Company, Collingwood bluemountainteaco.com, Copperpot Nuts, Coldwater copperpotnuts.com, The Cheese Gallery, Thornbury www.thecheesegallery.ca, Dags and Willow, Collingwood www.dagsandwillow.ca Books & Beats! Sour Cat Records, Owen Sound www.sourcatrecords.com, The Record Shoppe, Huntsville www.therecordshoppe.ca, Ginger Press Bookshop & Coffee Bar, Owen Sound www.gingerpress.com Cabin Comforts Cottage Friends-Bala, Bracebridge, Midland, Collingwood www.cottagefriends.ca, Barebirch, Owen Sound www.barebirch.ca, Backwood Design Co., Stayner www.backwooddesignco.com, Heirloom 142, Creemore www.heirloom142.com, www.Lagom142.com, Our House Feels Like Home, Barrie www.ourhousebarrie.com, Everleigh Garden, Barrie www.everleighgarden.ca, The Hive- Honey Harbour, Collingwood www.thehivehoneyharbour.com, Czech It Out Antiques, Meaford shop.czechitoutantiques.ca, Kala House of Colour, Bracebridge www.kalahouseofcolour.com, Severn Mills Trading Post & Coffee Cabin, Severn www.themerchantsgeneral.com, Lamb & Kiss, Penetanguishene www.lambandkiss.com Artisinal Goods Jessica Vergeer, Parry Sound www.jessicavergeer.com, Marnie and Michael, Penetanguishene www.marnieandmichael.com, MacClaren Art Centre, Barrie www.maclarenart.com, Orillia Museum of Art & History www.orilliamuseum.org, The Georgian Artisan Shop, Thornbury www.thegeorgianartisanshop.com, The Tiny Art Shack, Elmvale www.thetinyartshack.com Stylish Gear Cottage Friends - Midland, Bala, Bracebridge www.cottagefriends.ca, The Hive - Collingwood, Honey Harbour www.thehivehoneyharbour.com, Muskoka Bear Wear - Bala, Bracebridge, Gravenhurst, Huntsville, Port Carling www.muskokabearwear.com, My Gbay Store, Midland www.mygbay.ca, Pure Muskoka, Bracebridge www.puremuskoka.com, Poppies & Peonies www.poppyandpeonies.com, Parks Canada www.parkscanadashop.ca, The Muskoka Store , Gravenhurst www.themuskokastore.com For the Kids Aunt Donkey’s Toys & Novelties, Lion’s Head www.auntdonkeys.ca, Up North Games, Huntsville www.upnorthgames.ca, North of Exile Games, Penetanguishene www.northofexilegames.com, Jack and Maddy, Orillia www.jackandmaddyorillia.ca, Minds Alive - Huntsville, Collingwood, Bracebridge, Gravenhurst, Midland www.mindsalive.ca ........................................................................................................................................................................................ Gabriella Bevilacqua
It is our pleasure to feature our guest chef, Gabriella Bevilacqua, who is near and dear to our hearts. Her passion for the culinary arts and particularly pastry creations, stems from her rich family culinary heritage. Gabriella spent, and continues to spend, many moments visiting family and experiencing life in Georgian Bay, exploring local farmer’s markets and farms, making s’mores around the campfire, exploring the trails and forests of the region and taking part in seasonal family celebrations. These experiences continue to inspire her as she follows her passion in the culinary program at George Brown College in the Baking and Pastry Arts. We are grateful for Gabriella’s recipe contribution, and are sure that you will enjoy both creating and eating these delicious Egg Tartlets. To learn more about Gabriella and follow her culinary journey, visit her at www.thisgalcooks.ca and instagram, @this_gal_cooks Egg Tartlets with Beet Goat Cheese and Zucchini Yield: 6 tarts Ingredients 1 x box of store-bought puff pastry Beet Goat Cheese 136 g / 1 small beet, roasted and peeled 7 g / 1 clove of garlic 6 g / 1 tbsp olive oil 4 g / 1 tsp maple syrup or honey ½ lemon juice 113 g / 1 small pack goat cheese Pinch of chili flakes Salt, to taste Egg White Almond Cracker 2 egg whites 4 g / 1 tsp kosher salt 4 g / 1 tsp lemon juice 6 g / 1 tsp flour 24 g / ¼ cup ground almonds Pinch of sumac Assembly 6 egg yolks 120 g / 1 small zucchini, sliced into medallions using a mandolin 7 g / 1 tsp za’atar 7 g / 1 tsp flake salt Handful of microgreens Method Preheat the oven to 425 F. Roll the puff pastry to a rectangle measuring approx. 24 cm x 36 cm x ½ cm thick. Using a knife, cut the rectangle into 6 equal squares measuring 12cm x 12cm. Place the squares on a parchment lined baking sheet. Carefully fold all four sides of the square in by about a ½ cm creating a slight frame or border. Alternately, cut the pastry into 12cm diameter circles, stacking a second circle with the center cut out to create a boarder. Reserve the prepared puff pastry on a baking sheet in the fridge until ready to use. Using a food processor, make the beet goat cheese by blending all ingredients until smooth. Season to taste. Remove the puff pastry from the fridge. Evenly spread about 1 tbsp. of the beet goat cheese in each tart, avoiding the edges. Delicately arrange the zucchini medallions in an overlapping circle, creating an empty void/well at the center. You should see the beet goat cheese peaking through the edges still. Bake the tarts for 12 minutes. The dough should be puffed and slightly golden. Remove the tarts from the oven after 12 minutes and carefully add a raw egg yolk at the center of the tart. Bake for an additional 4 minutes. The egg yolk should be just set. Using an electric mixer, whip the egg whites and lemon juice until soft peaks form. Add the salt and continue whipping until stiff peaks form. Add the flour, mixing till combined. Fold in the ground almond and spread the mixture in a thin layer on a lined baking sheet. Sprinkle with sumac. Bake in the oven at 350F for 5-10 minutes, until crisp but not burnt. Cool the tarts slightly on the tray before platting. Garnish with a piece of the egg white almond cracker, a pinch of za’atar, flake salt, and micro greens.
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