WELCOME TO BOOKIN' WITH BINGO'S "BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
LABOR DAY BRUNCH BOOK CHOICE IS.....
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
LABOR DAY BRUNCH BOOK CHOICE IS.....
GIVEAWAY ENDED
THE HARROW FAIR COOKBOOK
THE HARROW FAIR COOKBOOK
BY MOIRA SANDERS, LORI ELSTONE
AND BETH GOSLIN MALONEY
ABOUT THE FAIR:
The Harrow Fair is one of Canada’s oldest country fairs. (It dates back to 1854!) Held over 4 days every Labour Day weekend, the fair attracted upwards of 70,000 people to the (very small) town of Harrow, Ontario. Harrow is located in the southwestern corner of the province, along Lake Erie’s north shore.
Events include rooster calling... pet shows... fruit and vegetable contests... carnival rides... poultry, rabbit, swine and cattle exhibitions... tractor pulls... and canning and baking competitions.
The fair organizers and volunteers do an amazing job of putting together a weekend that really does have something for everyone.
For more information about the fair, please visit www.harrowfair.com.
ABOUT THE COOKBOOK:
Since 1854, the Harrow Fair has been attracting visitors from near and far to one of the most southern towns in all of Canada. Now, with The Harrow Fair Cookbook, everyone can enjoy the delicious traditions that make it one of the most authentic agricultural fairs in Canada. The recipes in this book reflect the author's belief that when food is made from scratch, with wholesome, natural ingredients, it can't help but be delicious. The Harrow Fair Cookbook will inspire you to cook with what's local and seasonally available, as well as getting a personal tour of what is arguably the richest agricultural area in Canada.
Filled with the best recipes from prize-winners, as well as their own takes on many of the classics, this cookbook brings together the joys of canning, cooking and baking in one beautifully photographed book.
Keep up the Harrow Fair tradition by making these classics:
. Sour Cherry Jam
. Bread & Butter Pickles
. Peaches & Cream Pie
. Barbecued Ribs
. Lemon Shake-Ups
Filled with the best recipes from prize-winners, as well as their own takes on many of the classics, this cookbook brings together the joys of canning, cooking and baking in one beautifully photographed book.
Keep up the Harrow Fair tradition by making these classics:
. Sour Cherry Jam
. Bread & Butter Pickles
. Peaches & Cream Pie
. Barbecued Ribs
. Lemon Shake-Ups
ABOUT THE AUTHORS:
MOIRA SANDERS: A fifth generation native of Harrow, Ontario, Moira grew up attending the town’s annual fair. After graduating from St. Clair College’s culinary and marketing programs, Moira worked in well-known restaurants and gourmet food emporiums across Canada, including Meinhardt’s in Vancouver and Senses in Toronto. She also ran the kitchen of a chateau-turned-cooking school in the Limousin region of France. Moira lives in Mount Albert, Ontario with her husband Alan and their children, Gavin and Ellen. She spends her free time writing her recipe blog, www.moirasanders.com
LORI ELSTONE: Inspired by the horticulture of her hometown, Moira's younger sister is a graduate of the culinary program of St. Clair College and holds a Bachelor of Science degree from Brock University. Lori has worked extensively in the food and wine industry, notably in the Niagara region — as the manager and cheesemonger of de Luca’s Cheese Market & Deli, in the kitchen of On The Twenty Restaurant, and in the vineyard of Cave Springs Cellars. She writes a food column for the St. Catharines Standard and a column for the Harrow News called “Local Champions.” Lori lives in St. Catharines, Ontario with her husband Jake and their children Hugh and Erica. Her spare time is spent tending her vegetable and flower gardens.
BETH GOSLIN MALONEY: Beth was raised in Kingsville, Ontario (the town just east of Harrow). She is a graduate of the University of Western Ontario. Specializing in marketing, design, and copy writing, Beth has worked for a number of upscale brands including Zingerman’s, Artisanal, Martha Stewart and Dean & Deluca. Additionally, she consulted to the government of Australia, helping some of the country’s top food, wine and lifestyle companies expand into the American market. Beth lives in New York City with her husband, Matt, and their son, Patrick. She returns to the north shore of Lake Erie every summer to visit friends and family. (Beth is first cousin to Moira and Lori. Their mothers, Karen and Sharon, are identical twins.)
SAMPLE RECIPE:
RUSTIC FRUIT TARTS
These tarts are made by folding the edges of the pie dough over the top of the ripe fruit filling, creating a rustic, free-form look.
For the crust
1 disc favourite pie crust
1 tbsp. (15 ml) milk
1 tbsp. (15 ml) granulated sugar
Blackberry filling
3 c. (750 ml) fresh blackberries
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
Pear filling
3 c. (750 ml) thinly sliced fresh pears
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
¼ tsp. (1.25 ml) ground cinnamon
Plum filling
3 c. (750 ml) quartered fresh Italian plums
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
¼ tsp. (1.25 ml) ground cardamom
Apricot filling
3 c. (750 ml) quartered fresh apricots
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
1 tsp. (5 ml) pure vanilla extract
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Divide 1 disc of pie crust into quarters. Shape each quarter into a smaller disc. Roll each disc into a 6-inch (15-cm) round. Place each round on the baking sheet. Mix the filling ingredients together in a medium-sized bowl.
Dividing it evenly 4 ways, heap the filling in the centre of each round. Fold the edges of the crust up toward the middle, leaving a 2-inch (5-cm) opening in the centre for the filling to peek through.
Brush the crusts with milk and sprinkle with sugar. Bake for 25 minutes or until the filling is bubbling and the crust is golden brown.Cool to room temperature before serving.
These tarts can be covered in aluminum foil and stored at room temperature for up to 2 days. Makes four 4-inch (10-cm) tarts.
For the crust
1 disc favourite pie crust
1 tbsp. (15 ml) milk
1 tbsp. (15 ml) granulated sugar
Blackberry filling
3 c. (750 ml) fresh blackberries
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
Pear filling
3 c. (750 ml) thinly sliced fresh pears
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
¼ tsp. (1.25 ml) ground cinnamon
Plum filling
3 c. (750 ml) quartered fresh Italian plums
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
¼ tsp. (1.25 ml) ground cardamom
Apricot filling
3 c. (750 ml) quartered fresh apricots
½ c. (125 ml) granulated sugar
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) cornstarch
1 tsp. (5 ml) pure vanilla extract
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Divide 1 disc of pie crust into quarters. Shape each quarter into a smaller disc. Roll each disc into a 6-inch (15-cm) round. Place each round on the baking sheet. Mix the filling ingredients together in a medium-sized bowl.
Dividing it evenly 4 ways, heap the filling in the centre of each round. Fold the edges of the crust up toward the middle, leaving a 2-inch (5-cm) opening in the centre for the filling to peek through.
Brush the crusts with milk and sprinkle with sugar. Bake for 25 minutes or until the filling is bubbling and the crust is golden brown.Cool to room temperature before serving.
These tarts can be covered in aluminum foil and stored at room temperature for up to 2 days. Makes four 4-inch (10-cm) tarts.
GIVEAWAY
I HAVE ONE WONDERFUL BRAND NEW
COPY OF THIS FASCINATING COOKBOOK
THAT I AM GIVING AWAY MYSELF
TO ONE VERY LUCKY WINNER!
--U.S. AND CANADIAN RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!
HOW TO ENTER:
+1 MORE ENTRY: COMMENT ON SOMETHING YOU FIND INTERESTING ABOUT THE HARROW COUNTRY FAIR WEBSITE BY VISITING HERE
+1 MORE ENTRY: BLOG AND/OR TWEET ABOUT THIS GIVEAWAY AND COME BACK HERE AND LEAVE ME YOUR LINK, PLEASE
+1 MORE ENTRY: COMMENT ON ONE WAY THAT YOU FOLLOW MY BLOG. IF YOU FOLLOW MORE THAN ONE WAY, COMMENT ON EACH WAY SEPARATELY.
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!
HOW TO ENTER:
+1 ENTRY: COMMENT ON WHAT YOU THOUGHT ABOUT WHAT YOU READ ABOVE ABOUT THE HARROW FAIR COOKBOOK AND DON'T FORGET YOUR EMAIL ADDRESS
+1 MORE ENTRY: COMMENT ON SOMETHING YOU FIND INTERESTING ABOUT THE HARROW COUNTRY FAIR WEBSITE BY VISITING HERE
+1 MORE ENTRY: COMMENT ON WHETHER OR NOT YOU HAVE EVER BEEN TO A COUNTY OR COUNTRY FAIR AND WHAT YOU THOUGHT OF IT
+1 MORE ENTRY: BLOG AND/OR TWEET ABOUT THIS GIVEAWAY AND COME BACK HERE AND LEAVE ME YOUR LINK, PLEASE
+1 MORE ENTRY: COMMENT ON ONE WAY THAT YOU FOLLOW MY BLOG. IF YOU FOLLOW MORE THAN ONE WAY, COMMENT ON EACH WAY SEPARATELY.
GIVEAWAY ENDS AT
6 PM, EST, SEPTEMBER 22
GOOD LUCK!
