U of G experts recommend holiday recipes
We asked U of G experts to share some of their favourite holiday recipes. Check out the below for some tried and true recipes recommended by the experts.
Prof. Lisa Duizer, Department of Food Science, recommended one of her favourite "feel-good" dessert recipes, check out the recipe for the Sticky Apple Pudding here.
"I found this recipe when I lived in Nova Scotia and when I make it, I’m reminded of the apple orchards that I used to see from my office window. As a date lover in a family of date dislikers, the fact that I can sneak dates into something that my family devours is a bonus!" - Prof. Lisa Duizer
Prof. John Cranfield, Department of Food, Agricultural and Resource Economics, recommended this creative spin-off of a butter tart, check out the recipe for the Butter Tart Slice here. John recommends replacing the coconut and raisins with some walnuts.
"Why is this my favourite? This was a mainstay of holiday treats in our house when I was growing up, it's easy to make (so easy even I've made them!), and it's a jazzed up version of a butter tart!" - Prof. John Cranfield
Prof. Gisèle LaPointe, dairy microbiologist in The Department of Food Science, recommended her favourite cranberry recipe. Below is Gisèle's take on the Fresh Cranberry Orange Relish, see the original recipe here.
"Everybody loves the freshness and novelty of the texture." -Prof. Gisèle LaPointe
- 2 cups of raw cranberries
- 1/2 orange with the peel
- 1 large unpeeled apple
- 1 cup of sugar
- Chop in the food processor:
- 2 cups of raw cranberries (1 bag of 340 g contains about 3 cups
- 1/2 orange WITH the pee
- 1 large UNPEELED apple
- Add while stirring to dissolve:
- 1 cup of sugar (or your favourite alternative sweetener, start with less and add until satisfied with the taste)
- Cover and keep refrigerated at least 3 h before serving,
Bon appétit !
Christina Marsigliese is the new food product developer in the department. She's also published a baking cookbook adnruns a baking blog called Scientifically Sweet. Picking one favourite was too challenging, so she recommended the four below recipes.
"The festive combination of chocolate and peppermint never grows old and it works magic in these bite-sized brownie-esque fudge cookies for the ultimate chocolate lover!” - Christina Marsigliese
“For Ginger Cookie aficionados, this is the ultimate recipe - crisp on the outside, chewy gooey in the middle, crackly tops and full of ginger flavour. The smell of sweet spice and molasses in the air will certainly make it feel like Christmas!" - Christina Marsigliese
“This unique eggless Christmas cookie is made from a rich, buttery, cream cheese dough that just melts in your mouth!” - Christina Marsigliese
“This is a moist and moreish dessert featuring a buttery, gooey gingerbread blondie base laden with molasses and sweet spices, and then topped with spiced apples and crunchy buttery oat clusters.” - Christina Marsigliese
Prof. Paul Spagnuolo provided a family recipe posted by his cousin who is also a cookbook author.
“Apart from just absolutely loving this simple yet incredibly tasteful treat, these cookies remind me of my family. Without fail, they are at every family function and I can remember enjoying these cookies even as a very young kid!” - Prof. Paul Spagnuolo
Prof. Ben Bohrer, a meat scientist, aptly provided the below recipe for a pork dry rub. It's an original recipe and a favourite go-to.
"It’s a simple recipe for someone who enjoys preparing lean meat around the holidays or really any time of year." - Prof. Ben Bohrer
Dry Rub Pork Tenderloin
- 2 pork tenderloin roasts (approximately 1.15 kg or 2.5 lb)
- Dry rub:
- Brown sugar (45 grams or 3 tablespoons)
- Garlic powder (10 grams or 2 teaspoons)
- Chili powder (10 grams or 2 teaspoons)
- Black pepper (2.5 grams or 0.5 teaspoons)
- Oregano (2.5 grams or 0.5 teaspoons)
- White salt (2.5 grams or 0.5 teaspoons)
- Thaw pork tenderloins to a refrigerated temperature (2 to 4°C).
- Mix the dry rub ingredients in a small bowl.
- Dry rub the pork tenderloins, covering the surface of the pork tenderloins completely.
- Place the dry rubbed pork tenderloins back in the refrigerator for approximately 30 minutes.
- Preheat an oven or a barbeque to a medium heat setting (ex. 175°C).
- Bake or grill the pork tenderloin to desired degree of doneness, checking the center of the pork tenderloins with a meat thermometer.
- Recommend a medium degree of doneness (63°C) for greatest level of juiciness, tenderness, and flavor.
- Let pork rest at room temperature for a period of approximately 10 minutes before slicing and serving.