The following two recipes use Canadian-produced cheese. The first is an easy fish barbecue recipe which gets a boost of extra flavour from melted Gouda.
The roasted pear dessert is complemented with a creamy Canadian Brie.
Papillotes of Herbed Fish
4 sprigs fresh oregano or 5 ml (1 tsp) dried oregano
4 sprigs fresh thyme or 5 ml (1 tsp) dried thyme
1 bay leaf, broken into 4 pieces
4 fillets of salmon or your choice of white fish (sole, haddock, turbot), about 500 g (1 lb)
1 shallot, chopped
1 clove garlic, chopped
30 ml (2 tbsp) chopped fresh parsley
30 ml (2 tbsp) grainy mustard
50 ml ( 1/4 cup) fish or chicken broth
Salt and freshly ground pepper, to taste
250 ml (1 cup) shredded Canadian Gouda
Preheat barbecue or oven to 220 C (425 F). Cut 4 large squares each of parchment paper and foil. Place paper on foil to keep fish from sticking.
Place a sprig of oregano, a sprig of thyme and 1/4 bay leaf on each square of paper. Place a fish fillet on each square.
In a bowl, stir together shallot, garlic, parsley, mustard, broth, salt and pepper. Divide mixture evenly among fillets. Top with cheese.
Fold up each papillote and seal. Barbecue or bake for 5 to 8 minutes.
To serve, place contents of each papillote on a plate and accompany with a vegetable salad.
Makes 4 servings.
Note: For a change of taste, replace the Gouda with Canadian Edam, medium cheddar or Monterey Jack.
Wine match: Pinot Grigio.
Recipe source: www.dairygoodness.ca.
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Roasted Pears With Brie
75 ml (1/3 cup) maple syrup
30 ml (2 tbsp) packed brown sugar
22 ml (1 1/2 tbsp) butter
5 ml (1 tsp) vanilla
1 ml ( 1/4 tsp) ground cinnamon
6 small ripe Bosc pears
125 g (4 oz) Canadian Brie, cut into 12 thin slices
Coconut Crumble (recipe follows)
Mint leaves (optional)
In a small saucepan, combine maple syrup, sugar, butter, vanilla and cinnamon. Cook, stirring, over medium heat until sugar is dissolved; set aside.
Peel pears, cut in half lengthwise and core. Place in a shallow 3-l (13-by-9-inch) baking dish. Add syrup and turn pears until coated. Bake in a 200 C (400 F) oven for 20 minutes or until pears are just softened; turn and baste once with syrup. (Underripe fruit will take a bit longer.)
Transfer pears to a baking sheet. Add a little water to baking dish to thin syrup; set syrup aside. Top each pear half, cut side up, with a slice of Brie; sprinkle with Coconut Crumble. Broil until cheese is melted and topping is toasted. To serve, spoon a little syrup onto each of 6 dessert plates, top with 2 pear halves and garnish with mint, if using.
Makes 6 servings.
Coconut Crumble: Combine 50 ml ( 1/4 cup) sweetened flaked coconut, 15 ml (1 tbsp) packed brown sugar and 7 ml (1 1/2 tbsp) softened butter until crumbly.
Wine match: Sauterne or icewine.
Recipe source: www.dairygoodness.ca.
