Shiitake Mushroom & Steak Flatbread on Shiitake Crust

Dough:
2oz (55 g) dried shiitake mushrooms, stems removed
2 cups (500 mL) all purpose flour
1 tsp (5 mL) salt
1/3 cup + 2 tbsp (75 mL + 15 mL) vegetable shortening
3/4-1 cup (175 mL – 250 mL) water

Topping:
2 tbsp (25 mL) butter
2 tbsp (25 mL) fresh rosemary, minced
1 large leek, sliced thinly into half moons
7 oz (200 g) fresh shiitake mushrooms, sliced and woody stems removed
1 clove garlic, minced
1 tbsp (15 mL) Dijon mustard
1/3 cup (75 mL) white wine
kosher salt to taste
fresh cracked black pepper to taste
1/4 cup (50 mL) heavy cream (or half and half)
1/2 lb. (250 g) hanger steak (or any good quality steak such as, filet, strip, ribeye, etc.)
1 tsp (15 mL) olive oil
7 oz (200 g) Gruyere cheese, grated fine
3oz (85 g) fresh baby spinach, roughly chopped
1 tbsp (15 mL) butter

Shiitake Mushroom & Steak Flatbread on Shiitake Crust

Dough:
2oz (55 g) dried shiitake mushrooms, stems removed
2 cups (500 mL) all purpose flour
1 tsp (5 mL) salt
1/3 cup + 2 tbsp (75 mL + 15 mL) vegetable shortening
3/4-1 cup (175 mL – 250 mL) water

Topping:
2 tbsp (25 mL) butter
2 tbsp (25 mL) fresh rosemary, minced
1 large leek, sliced thinly into half moons
7 oz (200 g) fresh shiitake mushrooms, sliced and woody stems removed
1 clove garlic, minced
1 tbsp (15 mL) Dijon mustard
1/3 cup (75 mL) white wine
kosher salt to taste
fresh cracked black pepper to taste
1/4 cup (50 mL) heavy cream (or half and half)
1/2 lb. (250 g) hanger steak (or any good quality steak such as, filet, strip, ribeye, etc.)
1 tsp (15 mL) olive oil
7 oz (200 g) Gruyere cheese, grated fine
3oz (85 g) fresh baby spinach, roughly chopped
1 tbsp (15 mL) butter

Baked Fig Pops with Blue Cheese and Candied Almonds
(NC)—Developed for the Almond Board of California by Trish Magwood, author of James Beard award winning cookbook 'dish entertains', and TV host of 'party dish'

Makes 20 hors d'oeuvres

Ingredients:
¼ cup (50 mL) white sugar
1/3 cup (75 mL) whole almonds
10 fresh figs
1/4 lb (125 g) good–quality blue cheese
3 tbsp (50 mL) honey

Cheddar, Chive & Almond Milk Scones
(NC)—Developed for the Almond Board of California by Trish Magwood, author of James Beard award winning cookbook 'dish entertains', and TV host of 'party dish'

Makes 16 mini scones

Ingredients:
3 cups (750 mL) flour
2 ½ teaspoon (12 mL) baking powder
½ teaspoon (2 mL) baking soda
3/4 teaspoon (4 mL) salt
¾ cup (175 mL) cold unsalted butter, cubed
2 cups (500 mL) extra old grated white cheddar cheese
¼ cup (50 mL) chopped slivered almonds
¼ cup (50 mL) finely chopped chives
1 cup (250 mL) almond milk, plus 1 tablespoon (15 mL) for brushing
flaky sea salt for topping

Country style pate
Preparation time: 15-20min
Cooking time: 2 hours + 8-10 hours
For 12 persons

Ingredients:
2 chopped shallots
25g butter
1 glass port wine
2 tbsp cognac
450g minced pork
100g pork fat
225g minced pork liver
2 ground garlic cloves
1 beaten egg
½ tsp ground black pepper
½ tsp thyme
14 long bacon strips

Wild Blueberry Soynog

(NC)—Serve your family and friends wild blueberry soynog, a healthy, low-fat alternative to traditional fare this season. For a special holiday cheer, add a dash of rum or your favourite spirit to this delicious, nutritious treat. Wild blueberries are available frozen year-round, retaining their nutritional value for up to two years. This wild superfruit provides antioxidant and anti-inflammatory properties aiding in brain, heart, vision and cardiovascular health, cancer prevention, and more. Purchase wild blues in the frozen food section of major grocery stores and add them to your favourite dishes. Additional recipes can be found at www.wildblueberries.com

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(NC)—You may experience the following symptoms after eating because you lack the proper amount of enzymes in your system:

• Gas
• Bloating
• Sleepiness or fatigue
• Heartburn
• Acid reflux
• Nausea

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