Treat your mom or yourself to some decadent chocolate baking this week-end

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Our bakers are pulling out all the stops this week with lots of chocolate for you and your mom.

  • Chocolate-Drizzled Pecan Pies–mini & regular-sized
  • Nutella Cheesecake
  • Turtle Cake–a chocolate layer cake with rich caramel sauce between the layers, chocolate frosting and pecans embedded on the sides.
  • Hummingbird Cake–banana layer cake with pineapple, coconut, pecans and cream cheese frosting.
  • Nutella Swirl Buns–our week-end Cinnamon Buns made with Nutella and no cinnamon. They were a hit at Easter.
  • Coconut and chocolate macaroons

And NEW! NEW! NEW!

We have cream puffs! They are tender puffs filled with pastry cream that has been gently mixed with whipped cream and then dipped in chocolate.

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You can place your order for any of our baking by calling us at 905-640-2270.

Happy Mother’s Day

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Fresh flowers will brighten your mother’s day! Jay selected lots of beautiful cut flowers and hanging patio baskets this week for you to give your mom or to brighten up your own home. Maybe there’s someone who is like a mother to you who will be happy to see you and your gift of flowers.

Our new “To Go Café” at Reesor’s Market & Bakery is open 8:00 am to 3:00 pm Mon. to Sat.

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Reesor’s Market & Bakery, Main St., Stouffville now opens one hour earlier at 8:00 am from Mon.-Sat.  So, you can pick up one of our new, delicious espresso-based drinks, a warm panini made on our own bread, grab one of our new brown bag lunches and do your grocery shopping all on the way to work.

We’ve created delicious new sandwiches that we grill to order in our panini press. Try turkey, cranberry and goat cheese; egg, ham and cheddar; or a flavourful Reuben panini. There’s quiche by the slice, lasagne, King Kale Salad, Mighty Caesar Salad and more! We’re looking forward to serving you.

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Making Mother’s Day delicious & pretty

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Brighten the day of your mother or someone else special to you with the beautiful bouquets we brought in this week. Roses, tulips, carnations and of course mums!

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Make your mother’s day sweet with luscious milk and decadent dark chocolate Sea Salted Caramels or Smoothies from Thompson Chocolates of Toronto.

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Making dinner for mom? Try our Mediterranean Chicken made with mixed roasted sweet peppers (Rachel is making it above) or Baked Ziti with some side salads and bread.

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Add one of our super-cute daisy layer cakes or an apricot lemon crostata and you’re golden.

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Is it time for lunch yet?

When you need a wholesome and tasty ready-to-go lunch we’ve got you covered at Reesor’s in Stouffville. Our deli staff prepare fresh sandwiches daily with our own bread and Ace Bakery buns, freshly sliced meats, cheese and lettuce.

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Have you tried our soups? You’ll find a daily soup such as Lentil Sausage, Roasted Red Pepper, Minestrone and more in our hot soup urn. We make a delicious selection of hearty, healthy, fibre-filled salads made with real food like chick peas, lentils, beans, and pasta.

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Extra Clumpy Peanut Butter & Maple Granola

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We love peanuts and peanut butter in all kinds of ways, but did you know maple goes great with peanuts? March is maple month in Ontario, so come on board the maple syrup train and make this delicious and easy maple syrup and peanut butter granola. You’ll be nibbling on these clumps and chunks for snacks and looking forward to your nutty granola breakfast with milk or yogourt.

Our bakeries and commercial kitchen are peanut-free, so we’re sharing this recipe for you to make at home. (Just so you know: You can find Canadian grown natural Redskin peanut butter, other nut butters and delicious Pickard’s Ontario redskin peanuts and our own ready-made Reesor’s granolas at our Stouffville market.)

Calgary food writer and cookbook author Julie Van Rosendaal created this recipe which Jay’s sister Karla makes for her family. Thanks Julie for allowing us to share this recipe.

 

4 c. old-fashioned (large flake) oats
2 c. whole (coarsely chopped), sliced or slivered almonds
1 c. shredded coconut
1/4 t. salt
1/2 c. creamy peanut butter
1/3 c. brown sugar
1/2 c. maple syrup or liquid honey
1 c. dried fruit, such as raisins, cranberries, cherries, chopped dried figs, dates or apricots (optional)

Preheat the oven to 325F.

In a large bowl, mix together the oats, almonds, coconut and salt.

In a small saucepan, combine the peanut butter, brown sugar and maple syrup over medium heat and stir until everything is just melted and smooth.

Pour over the oat mixture and stir until well combined. Spread the mixture onto a large rimmed cookie sheet or a roasting pan and bake for 30-40 minutes, stirring once or twice, until pale golden and crunchy/clumpy. Careful stirring will preserve the delectable clumps.

Let cool and then stir in the dried fruit. Store in Mason jars or an airtight container. Makes about 6 cups.

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Celebrate Ontario’s harvest with the warmth & comfort of a fall meal

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Cooler autumn weather means hearty and comforting Ontario fall harvest foods are ready for you at our Stouffville and 9th Line locations. We’ll have our sweet corn until Thanksgiving at both locations too!

What’s new? Our Gingerbread Spice Muffins–they’re baked every Wed. They’re delicious and also gluten-free. Black Bean Burrito Casserole–stone-ground corn tortillas with a flavourful tomato, brown rice, bean, cheese, and black olive filling. Spicy Roasted Red Pepper Soup–sweet red peppers blended until creamy and smooth with potatoes, cream and spices.

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Our gingerbread spice muffins are gluten free & dairy free.

At our Main St., Stouffville market you’ll find our complete selection of ready-made fresh and frozen soups, entrees and salads including Harvest Gold Soup, lentil sausage soup, chicken pie in various sizes, Penne Alfredo, pumpkin & fruit pies, and Iced Pumpkin Squares.  Here’s a link to a list of all of the Entrees, Soups, and Salads that we make.

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If you’re cooking soups or stews you’ll want beautiful Ontario Nantes carrots, kale, squash, potatoes, organic stewing beef, sausages or chicken. Packing school lunches? Try our natural cold cuts, our own breads, our best-selling molasses crinkle cookies, salads, and crunchy apples to fill the gap. At Reesor’s on the 9th Line come and be inspired to cook from our complete selection of  Ontario-only fruits and vegetables: several varieties of apples, pears, plums, squash, beets, kale, leeks, onions,  and on and on!  Our freezers carry a selection of our most popular soups, entrees, and frozen meats too. And of course we have shelves full of  pies, bread, muffins, butter tarts and cookies.

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Cut Flower Bouquets 25% off with Promo Code

Reesor's Fresh Cut Flowers

For your spring-time pleasure and just in time for Easter we’re offering our newsletter readers 25% off any of our cut bouquet flowers.

Tell the cashier the PROMO CODE “happiness” and the price will be reduced at the cash.  This offer is valid  until Sat. April 19, 2014.

Maple-glazed Pork Tenderloin

Maple Glazed Pork Tenderloin

Jay’s sister Karla recently prepared this recipe along with roasted broccoli in a warm lemon, butter, olive oil and garlic sauce; mashed sweet potatoes and a sorbet for dessert.  The leftover pork is great in sandwiches.

This dish is adapted from a recipe by the wonderful test kitchens of the publishers of Cook’s Illustrated.

SERVES 6

INGREDIENTS

3/4 
cup maple syrup
1/4 
cup molasses, light or mild
1/8 
teaspoon ground cinnamon
pinch ground cloves
pinch cayenne pepper
1/4 
cup cornstarch
2 
tablespoons sugar
1 
tablespoon salt
2 
teaspoons ground black pepper
2 
pork tenderloins (1 1/4 to 1 1/2 pounds each) (see Note)
2 
tablespoons vegetable oil
1 
tablespoon whole-grain mustard

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir ½ cup maple syrup, molasses, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
  2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
  3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.
  4. While tenderloins rest, stir remaining ¼ cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra mustard glaze at table.

NOTE: If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.

According to Cook’s Illustrated why this recipe works: 

To devise a pork tenderloin recipe with perfectly cooked meat, we settled on a stovetop-to-oven method that gave us a good crust and a succulent and tender interior. For a balanced and substantial maple glaze that would adhere to the meat, we mixed the syrup with molasses and mustard, primed the tenderloin with cornstarch so the glaze would bond to it, and applied a second coat of the glaze when the meat was nearly done.

Mar. 14 & 15: It’s our one year anniversary on Main St. & we’re celebrating with food sampling, lucky draws & more

We’re saying “Thanks!” to you, our customers, with lots of food samples, free coffee and offering special prices on some of our most popular items. Please come join the fun. Fri. 9 am – 7 pm & Sat. 9 am – 6 pm.