Archive for the ‘Brambles Bistro’ Category|
Tuesday, March 19th, 2013
Reservations Only, Seating’s at 9:30, 11:30 and 1:30 on Sunday March 31st
Muffins, Scones and Toast
Whipped Butter and Strawberry-Apple Jam
Fresh Fruits and Berries
Sundried Fruits, Milk and Brown Sugar
Scrambled Eggs with Four Cheeses
Roasted Yukon Gold Potatoes
Caramelized Onions and Brambles Ketchup
Rashers of Bacon
Strawberry-Mango Sauce and Chantilly Cream
Shrimp and Egg Benedict
Spinach and Béarnaise Sauce
Savory Ham and Roasted Pepper Bread Pudding
Thyme-Gruyere Cheese Sauce
Moroccan Chorizo and Chickpea Stew
Pulled Pork Enchiladas
Fresh Tomato Salsa, Jalapeño Cheese and Sour Cream
Artisan Greens with Citrus Herb Vinaigrette or Dill-Yogurt Dressing
Mushroom and Goat Cheese Salad
Fresh Tomato-Basil Salad
Local and Imported Cheeses
Chef’s Choice Desserts
Kids to 12 years $10 Seniors 65 plus $17 Adults $21
Saturday, March 9th, 2013
Most of you likely assume that March 17th is just a holiday to finally pull all that is green from your closets, drink Irish beer and parade through the streets listening to “The Fields of Athenry” by a local pipe band. And, I, like most of you had the same view on St. Patty’s day, but as a redhead with an Irish heritage and a bagpipe playing mother, I guess it was about time that I learned. So, let me educate you. Did you know, St.Patrick was not actually born on the Emerald Isle? He was born in Britain and kidnapped by Irish raiders at the age of 16. During his six years in captivity he converted to Christianity. Once he returned to Britain he couldn’t get the people of Ireland off of his mind, therefore he returned to Ireland as a Christian missionary. St Patrick used the shamrock to explain the Holy Trinity (the Father, the Son, and the Holy Spirit) and people decided to wear a clover on their lapels to express their Irish Christian Pride, this later lead to people wearing outfits of green to celebrate the Saint who died on March 17, 461.
The tradition of St Patrick’s Day parades actually began in the U.S. Hundreds of thousands of Irish immigrants were headed to major cities in the U.S. like New York City. The first parade took place in 1762 and has now grown to over 200,000 participants, making this the largest and longest parade!
Whatever your reason to celebrate St. Patrick’s Day this year, and I promise not to judge if it’s the beer drinking, kilt wearing celebration! We hope to see you, donned in your finest Irish greens for;
Traditional Irish Lamb Stew and Guinness Meat Pies and for dessert; Bailey’s Chocolate Torte or Apple Whiskey Crumble.
Monday, December 20th, 2010
Duck Breast Crostini with Pomegranate & Hot Pepper Jelly
½ a baguette - slice into ¼” slices. Lay on a tray and drizzle with olive oil, salt and pepper. Bake at 350F for 5-7minutes or until toasted and slightly golden brown.
1 cup cream cheese
1 round boursin cheese
3 Duck breasts (can substitute your choice of meat)
1 ½ cup maple syrup
3 star anise
1 cinnamon stick
Zest of one orange
1 cup orange juice
Salt and pepper, enough to be sprinkled on top of duck breasts
Pomegranate and Chilli Jelly – Available at Tanglebank Gardens
Mix cream cheese and boursin cheese together and set aside.
Score the skin on the duck breasts, to make diamond patterns. Place in a deep dish.
Put the zest, orange juice, maple syrup, star anise, cinnamon sticks, pepper, and salt over top
of the duck breasts. Marinate over night.
To cook duck breasts, put a frying pan over low heat and place duck breasts skin side down until the skin
Is a nice golden brown colour, 5-8 minutes. Once seared, place duck breasts, skin side up on a sheet pan and bake at 350 for about 20 minutes.
Slice the duck into thin pieces. Put aside.
Lay out the crostini on a tray and spread the cream cheese mixture on top. Place the slice of duck breast on top.
Top with the pomegranate jelly. Garnish with thyme leaves and orange zest.