Here’s a Canadian favourite traditionally served during the holidays made into tartlets with a slight twist. You can make the tourtière mixture up to one day ahead and just warm through in the microwave, then scoop into the wonton tartlets to serve. Serve on a platter and garnish with parsley.


Preparation Time:     15 minutes

Cooking Time:          40 minutes

Baking Time:              13 minutes

                                       Makes 48 tartlets


48                                   wonton wrappers (1 package)


2 cups (500 mL)          cubed peeled Ontario potatoes, about 3 medium

8 oz (250 g)                  each lean ground Ontario Pork and Ontario Veal

2 cups (500 mL)         coarsely chopped Ontario Mushrooms

3                                     cloves Ontario Garlic, minced

2                                     Ontario Onions, finely chopped

1                                     bay leaf

1/2 cup (125 mL)         sodium-reduced chicken broth

1 tsp (5 mL)                  dried sage leaves

1/2 tsp (2 mL)             each salt, pepper, dried allspice and dried thyme

2                                     whole cloves

1/4 cup (50 mL)           minced fresh Ontario Parsley


Press wonton wrappers into greased mini muffin tins.  Bake in 350°F (180°C) oven until golden brown and crisp, about 13 minutes. Transfer to rack to cool. (Make-ahead: Store cooled wontons in airtight container at room temperature for up to 3 days.)


Tourtière: In saucepan of boiling salted water, cook potatoes until very tender, about 15 minutes. Drain and mash. Set aside.


In large skillet, sauté pork and veal over medium-high heat until no longer pink, about 8 minutes. Drain fat. Add mushrooms, garlic, onions, bay leaf, broth, sage, salt, pepper, allspice, thyme and cloves; bring to boil. Reduce heat and cook, stirring, until no liquid remains, about 15 minutes. Discard bay leaf and cloves. Stir in potatoes and parsley. Spoon heaping tablespoon (15 mL) into each wonton cup.


Nutritional Information:

Serving (1 tartlet):                

PROTEIN:                 3 grams

FAT:                            1 gram


CALORIES:               57

FIBRE            :                 0.5 grams




With its bright spices, this creamy soup is reminiscent of mulled cider. Serve in shot glasses as guests arrive.  Brush apple wedges with lemon juice for garnishing or place a tiny cinnamon stick in each glass. For larger servings, a china teacup and saucer would be fun.


Preparation Time:              20 minutes

Cooking Time:                    about 1 hour

                                                Makes 9 cups (2.25 L) or 36 shots


1 lb (500 g)                            Ontario Parsnips

2 tbsp (25 mL)                       olive oil         

                                                Salt and pepper

1                                              small Ontario Onion, chopped

3                                              Ontario Apples, peeled and chopped

1                                              Ontario Potato, peeled and chopped

2                                              cloves garlic, minced

1 tbsp (15 mL)                       packed brown sugar

1-1/2 tsp (7 mL)                    ground ginger

5 cups (1.25 L)                      chicken or vegetable stock

1 cup (250 mL)                     Ontario Apple Cider or juice

3/4 tsp (4 mL)                        ground cardamom

1/2 tsp (2 mL)                        cinnamon

Pinch                                                 allspice

1/2 cup (125 mL)                  whipping cream


Peel parsnips and cut into 1-1/2 inch (4 cm) pieces.  In baking pan, toss parsnips with half the oil and 1/4 tsp (1 mL) each salt and pepper; spread out in a single layer.  Roast in 400°F (200°C) oven until tender and golden, about 30 minutes, stirring once or twice.

            Meanwhile, in large saucepan, heat remaining oil over medium heat; cook onion for 2 minutes.  Add apples; cook for 3 minutes.  Stir in potato, garlic, sugar and ginger; cook for 1 minute.  Stir in roasted parsnips, stock, cider, cardamom, cinnamon and allspice; bring to boil.  Reduce heat, cover and simmer until apples and potato are tender, 20 to 30 minutes.

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“MULLED” PARSNIP AND APPLE SHOTS                                                                                                        Page 2


            In blender or food processor, purée soup, in batches, until smooth.                     (A blender makes smoother soup.)  Return to saucepan; stir in cream. (Soup can be cooled, covered and refrigerated for up to 3 days.  Reheat gently until steaming hot, but do not boil.)  Taste and adjust seasoning with more salt and pepper if desired.  To serve, place metal spoon in glass before adding warm soup or use a metal funnel.


Nutritional Information:

1 Shot (2 oz/60 mL):

                        PROTEIN:                                         0.5 grams

                        FAT:                                                    2 grams

                        CARBOHYDRATES:                      6 grams

                        CALORIES:                                       43