Monday, February 21, 2011

What's for Dinner? Fried Perogies, Beef Rouladen, Mixed Maple Root Vegetables, Garlic-Braised Kale and Apple-Honey Tart

As an appetizer, the perogies were stuffed with a mash potato/cheese/sauerkraut mixture with a tangy sourcream sauce on the side for dipping.
For the main, small beef rouladens were made from a large round steak I bought at Charles' meats. I stuffed them with caramelized onions and leeks and they cooked all afternoon in a sweet and savory brown sauce (made from a variety of vegetables).
Because everyone voted maple syrup as their favourite Canadian sweetener, I used it as a sauce to add in the last 5 minutes of roasting the root vegetables. They were dressed with sunflower oil, salt and rosemary and slowly roasted in the oven at 400 degrees for and hour and a half. Towards the end, I mixed maple syrup, apple cider and a minced shallot together and glazed the vegetables before popping everything back in the oven. It further enhanced the sweetness of the squash, carrots, rutabaga, parsnips and black winter radish.
Garlicky blanched then sauteed kale served as a nice green accompaniment.


 



Dessert was a sweet apple-honey tart. It's spelt crust was extra crisp and buttery. The base was a few dollops of local whipping cream (from Harmony organic) mixed with homemade sweetened applesauce. On top I fanned  lightly cooked apple slices that were sweetened in a honey syrup. The result was light, tasty and surprisingly summery.

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