Recipe: Canadian Feast - Tossed Greens with Apple Vinaigrette, Wild Rice with Mushrooms, Braised Veal with Tomato Sauce, Creamy Mocha Roll - for Laurie

Canadian Feast
serves 6-8

MENU:
Tossed Greens with Apple Vinaigrette
Pumpkins & Potatoes
Wild Rice with Mushrooms
Braised Veal with Tomato Sauce
Creamy Mocha Roll
Canadian Coffee

Tossed Greens with Apple Vinaigrette

3/4 cup apples, peel, cored & roughly chopped
1 to 2 tablespoons honey
1 cup water
1/4 cup red wine vinegar
generous squeeze from 1 lemon
splash of cognac
1/2 cup vegetable oil
salt & pepper to taste
assorted greens

Wash and pat dry greens, set aside. In a saucepan, over medium heat, simmer apples and honey in water until fork tender. Set aside to cool. Drain and place apples in a blender and puree. Add vinegar, lemon juice, and cognac, blend together. While blender is running add the vegetable oil. Season with salt and pepper.
Toss with vinaigrette.

Source: Jennifer Peachey
Urban Harvest Organic Delivery

Wild Rice with Mushrooms
Source: ricegourmet.com
Servings: 6

This is a simple yet delicious dish. It can be served as a side dish to the main dish or can be served as a light meal with hummus or any bean dish. Serve with tossed salad, crusty European bread and wine.

This recipe is easy to make, and can be made under 40 minutes.

2 oz. [1/4 cup] butter
1 medium-sized onion, finely chopped
I celery stalk, trimmed and finely chopped
8 oz. [1 1/3 cups] wild rice, washed, soaked overnight and drained
6 oz. button mushrooms, wiped clean and halved
16 fl. oz. [2 cups] home-made chicken or vegetable stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz. [1/2 cup] slivered almonds, toasted

In a large, heavy-based saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and celery and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

Stir in the rice and mushrooms and fry, stirring constantly, for 3 minutes. Pour over the stock and season the mixture with the salt and pepper. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 20 minutes or until the rice is tender and all the liquid has been absorbed. Remove the pan from the heat. Spoon the mixture into a warmed serving dish. Sprinkle over the toasted almonds and serve immediately.

Braised Veal with Tomato Sauce
Source: http://www.geocities.com/Hollywood/Lot/4352/eveal1.htm

4 anchovy fillets
1 teaspoon minced garlic
1 tablespoon finely chopped parsley
3 pound boneless veal roast , tied
4 to 6 tablespoons butter
1/2 cup finely chopped onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/2 cup dry white wine
1 cup chicken broth or stock
1/2 cup finely chopped parsley
3/4 teaspoon lemon juice
salt & pepper to taste
1 1/2 cups tomato sauce, heated
sliced black olives to taste

Preheat the oven to 350 F. Rinse anchovies then pat dry. Mince the anchovies and combine with garlic and the 1 tablespoon parsley. Make several deep slits into the roast. Stuff the slits with the anchovy mixture. Heat butter in a large ovenproof pan over a medium-low heat. Add the veal and sear on all sides. Remove veal and all the vegetables and cook until crisp-tender.

Add the wine and stir constantly about 3 minutes.

Return the veal to the pan along with the chicken broth. Cover and place in the oven 1-1/2 hours or until cooked through. Remove roast and set aside. Strain braising liquid. Pour into a saucepan and simmer until reduced to about 1 cup.

Cut veal into slices and pour reduced stock over slices. Drizzle heated tomato sauce over the top and sprinkle with olives and parsley. Serve remaining tomato sauce on the side.

Creamy Mocha Roll
Source: A Recipes Galore

cake
6 eggs, separated
1 cup granulated sugar
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa

filling
2 cups heavy whipping cream
1/3 cup powdered sugar
3 tablespoons coffee liqueur or 3 tablespoons strong coffee
chocolate sprinkles and coffee beans for garnish

Preheat oven to 375 F. Line a jellyroll pan with parchment paper. Beat together egg yolks with 1/2 cup granulated sugar until light and fluffy.

Add vanilla. Stir in flour and the cocoa powder.
In a separate bowl beat egg whites until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and beat to stiff peaks.

Fold into egg yolk mixture. Pour into jellyroll pan, smooth, and bake 25-30 minutes or until done. Cool slightly then invert cake on to a large clean towel. Beat heavy whipping cream with powdered sugar. Add coffee liqueur. When cake is at room temperature spread on a layer of the coffee cream. Roll and frost with remaining cream. Garnish with chocolate sprinkles and coffee beans.