Reesor’s specialty cookies, soups and more make your holiday season scrumptious

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We’re here to help you make your dinners and parties delicious.  Cookie trays, soups, quiches, tourtières and our huge selection of frozen and fresh entrees such as lasagnes and chicken pies let you enjoy your own parties or make pot-lucks more fun for you. Here is our Christmas baking list.

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From office parties to family dinners

You can easily fill your party and dinner tables at Reesor’s.  For appetizers we have artisanal cheeses and deli meats and a new line of fruit compotes from Wildly Delicious that are the perfect accompaniment to cheese and crackers.

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For office or family pot-lucks we have “Party Sized” Signature Lasagne, Spinach Lasagne, and Macaroni & Cheese.  Go traditional on Christmas eve with our classic Quebec tourtière, a blend of mildly spiced ground beef and pork.

How will you decide what you’ll serve for dessert? Seasonal caramel apple pie, mincemeat pies or tarts, sticky toffee pudding, shortbread (gluten free shortbread too), fruitcake or our amazing homemade-style squares?

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It’s the sides that make the meal

Make your favourite bread stuffing using Reesor’s Pilgrim bread, mash up beautiful white Ontario potatoes, slice up sweet potatoes for a casserole, roast some Ontario squash, or make a fresh cabbage-slaw. Remember to pick up enough of our Ruby Red Cranberry Sauce for Christmas dinner and for turkey sandwiches on Boxing Day.

Easy dinner ideas

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When you’re at Reesor’s in Stouffville pick up one of our fresh entrees, such as our new Four Cheese Penne with Fresh Ontario Asparagus (in the photo above). Slip it from the foil tin into one of your own casserole dishes. Bake it in the oven or heat gently in the microwave.  A minute or two under the oven broiler can give it extra colour.  Serve to your family or guests and they may never know you didn’t make it from scratch.

Drink your greens! Try our newest soup made with Ontario asparagus.

Drink your greens! Try our newest soup made with Ontario asparagus.

Enjoy a regular or mini-sized quiche made with fresh Ontario asparagus.

Enjoy a regular or mini-sized quiche made with fresh Ontario asparagus.

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Slip a Reesor’s fresh entree into your own casserole dish and take the glory for cooking up a great meal. (We won’t tell.)

Caramelized Onion & Cheese Mini Pizzas

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These pizzas are hearty, party finger food when made mini-style or you can roll out the dough into one large piece to make a pizza for an informal supper with a side salad. Caramelized onions are wonderfully rich, golden brown and sweet.

Make ahead tips:

1. You can prepare the onions the day before and refrigerate them, or prepare them while the dough rises.

2. You can assemble the unbaked pizzas, freeze them flat on a cookie sheet, then transfer to a tightly sealed container, and bake them as needed.

Pizza Dough

Make pizza dough using your favourite recipe or use purchased pizza dough from Reesor’s.

Let the dough rise in an oiled bowl, sealed with plastic wrap in a warm place until it’s doubled in size.
On a floured counter use your hands to shape the dough into a cylinder about 18” long.
Using a large, sharp knife cut the dough into about 24 pieces, about the size of a golf ball.
Using your hands or a rolling pin flatten each piece of dough until it’s about 1/4” thick and about 3” in diameter. If you can’t make it perfectly round, don’t worry.  Call them rustic!

Sprinkle corn meal on a cookie sheet. Place about 12 pieces of the rolled out dough on the prepared cookie sheet in even rows about 1” apart.

Toppings

Caramelized onions (see recipe below)
1 1/2 cup grated Mozzarella, Asiago or your favourite cheese
1/4 cup finely grated, Parmesan cheese
1/4 cup Dijon style mustard
Sprinkle of thyme or your favourite herb

Allow about 45 minutes to caramelize the onions with occasional stirring.  They should end up soft and still have structure. Using a large frying pan and not over-crowding the onions allows the onions’ sugars to caramelize more quickly and reduce in size. Otherwise the onions will first have to steam and then evaporate the water from the onions before they caramelize.

Caramelized Onions

4 large Ontario onions, cut in half, then sliced about 1/8” thick.
1-2 Tbsp cooking oil
1/8 tsp salt

Pre-heat a large frying pan over medium heat.  Add the oil and then add the sliced onions.
Moderate the heat as needed. Keep the heat high enough to keep them cooking, but don’t let them burn. If necessary add a little water to get the bits that stick to the bottom of the pan.

Assemble the pizzas

Preheat oven to 450 degrees F.

Using the back of a spoon, spread Dijon style mustard on top of each piece of dough.
Place 1-2 Tbsp of the caramelized onion on top of the mustard on the dough.
Sprinkle about 1 Tbsp of the cheese & a little Parmesan on top.
Add a pinch of thyme or your favourite herb on top.

Bake on the lowest rack of the oven for about 10 minutes or until the cheese is melted and the bottom of the pizza is golden brown.

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Quick-baking Meatloaf “Muffins”

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You can follow this recipe or use your own favourite meatloaf recipe and divide the meat into muffin cups instead of a loaf-pan. It’s a great way to pre-portion food for a family dinner, a pot-luck or for stashing in the freezer.

Makes 12 “muffins” or 6 larger portions. The photo is of the 12 portion size.
 
1 lb ground beef
1 egg
½ can tomato paste (2 ½ ozs.)
1 Tbsp or to taste of dried thyme, oregano or your favourite herb
½ tsp salt
¼ tsp ground black pepper or ¼ tsp hot sauce
½ cup rolled oats
½ onion, finely chopped
 
For the topping
2 Tbsp brown sugar
2 Tbsp ketchup
1 ½ tsp mustard
1 ½ tsp prepared horseradish
 
Preheat oven to 375° F.  Lightly oil or spray a muffin tin.
Lightly whisk the egg in a large bowl. Whisk in the tomato paste and seasoning.
Add the ground beef, oats and onions.
Use your hands or a spoon to blend everything together. (Use a light touch to avoid over-working the meat which can make the meatloaf tough.)
Evenly spoon the seasoned ground beef into the muffin cups. 
Whisk together the topping ingredients and spoon or brush evenly over the meat.
Bake until cooked through and glazed; about 20-30 minutes.

Adapted from Chef Michael Smith’s Fast Flavours Cookbook.

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Don’t forget the cranberries for your Thanksgiving dinner!

Our cooks have been busy stirring up batches of our Ruby Red Cranberry Sauce with its simple, but delicious orange and cinnamon flavours. Our cranberry sauce tastes great with our chicken and beef pies and of course turkey.

Ruby Red Cranberry Sauce is available at Reesor Farm Market and at Reesor’s Market & Bakery.