Yvonne Tremblay's cheesecake and veal marsala recipes
Published Wednesday, September 20, 2017 1:23PM EDT
Recipes courtesy Foodland Ontario
Baked apples are a favourite, made even more special with cheesecake inside and maple apples on top.
Preparation Time: 25 minutes
Baking Time: 55 minutes
Cooking Time: 6 minutes
1 pkg (250 g) block cream cheese, at room temperature
1/3 cup (75 mL) granulated sugar
1 Ontario Egg
1-1/2 tsp (7 mL) vanilla
1/3 cup (75 mL) Ontario Sour Cream
6 large Ontario Apples, such as Northern Spy or Golden Delicious (about 2-1/2 lb/1.25 kg)
1 tbsp (15 mL) butter
1/3 cup (75 mL) Ontario Maple Syrup
Whipped cream (optional)
In large bowl, using electric mixer, on medium speed, beat together cream cheese and sugar until smooth. Beat in egg and vanilla on low speed. Beat in sour cream just until blended. Set aside.
Slice top off apples, about quarter way down; discard tops.Using spoon, scoop out and discard each core. Scoop out apple flesh, leaving a 1/4-inch (5 mm) shell. Reserve apple pieces.
In 13- x 9-inch (3 L) baking pan, place apple shells. Pour in cheesecake filling to 2/3 full. Bake in 350°F (180°C) oven for 50 to 55 minutes, until filling is firm. Let cool. (Filling will sink.)
Finely chop reserved apple pieces; measure out about 2-1/2 cups (625 mL). In large skillet, over medium heat, melt butter. Add chopped apples and 1/4 cup (50 mL) of the maple syrup. Cook, stirring for 5 minutes until apples are tender. Remove to small bowl; let cool.
To serve, top each apple with about 1/4 cup (50 mL) of the maple apples. Dollop with whipped cream, if using. Drizzle with remaining maple syrup.
PROTEIN: 5 grams
FAT: 19 grams
CARBOHYDRATE: 47 grams
FIBRE: 3 grams
SODIUM: 160 mg
Mushroom Veal Marsala
This classic Italian-style veal is tender and tasty, made with a generous serving of mushrooms and Marsala wine.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
1-1/2 lbs (750 g) Ontario Veal Scaloppini
Salt and pepper
1/4 cup (50 mL) all-purpose flour
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) butter
2-1/2 cups (625 mL) sliced Ontario Crimini Mushrooms (about 8 oz/250 g)
1-1/2 cups (375 mL) sliced Ontario Shiitake Mushrooms, caps only (about 6 oz/175 g)
1 large clove Ontario Garlic, chopped
1-1/2 tsp (7 mL) fresh Ontario Thyme Leaves (or 1/2 tsp/2 mL dried)
2/3 cup (150 mL) sweet Marsala wine
1 cup (250 mL) chicken broth
2 tbsp (25 mL) finely chopped fresh Ontario Parsley
Season veal with salt and pepper. Coat with flour; shaking off excess. Set aside.
In large skillet, heat 2 tbsp (25 mL) of the oil and 1 tbsp (15 mL) of the butter over medium heat. Add mushrooms, garlic and thyme. Cook for 3 minutes, stirring, until soft. Remove mushrooms to plate. Add remaining oil and butter to skillet. Add veal, in batches, cook for about 1-1/2 minutes per side or until done. Remove to plate.
Add wine to skillet and cook for 1 minute, scraping up any bits from the bottom. Stir in broth; cook for 3 minutes until sauce thickens. Return veal and any accumulated juices to skillet, coat with sauce on both sides. Add reserved mushrooms; cover and heat through. Sprinkle with parsley.
PROTEIN: 26 grams
FAT: 14 grams
CARBOHYDRATE: 14 grams
FIBRE: 1 gram
SODIUM: 230 mg