Winter foods typically mean one thing: comfort. Regardless of the climate, we crave the root vegetables and braised meats that go with the season and keep our bellies full and warm. Luckily, almonds in all their forms guarantee these dishes taste as indulgent and delicious as the very things we crave.

Chef Anthony Rose of the trend-setting Drake Hotel in Toronto, is a consummate pro at using seasonal foods and almonds to create comforting, delicious and unexpected dishes. His wintry creations take the best of what the season has to offer and add the distinct crunch and flavour of almonds.

“I love the rich, buttery flavour and crunch of toasted almonds,” Rose explains. “They make the perfect addition to any dish, whether a starter, main course or even in dessert and cocktails. Braised dishes and winter salads always benefit from the unrivaled crunch almonds provide.”

Chef Rose’s winter recipes, such as roasted beets in a tangy mustard-almond vinaigrette and braised pork shoulder with an apple-almond compote, create an entire menu that balances seasonal ingredients with zesty flavours and the crunch of almonds. Most popular are his Almond-Crusted Pumpkin Fritters, a tasty treat that always lends a colourful, festive, and crunchy start to any cozy gathering.

Visit www.AlmondBoard.com for more recipes by Chef Anthony Rose and the Almond Innovator team: Pastry Chef Jenny McCoy of Craft in New York City, and mixologist Matthew Biancaniello of the Library Bar in Los Angeles.

Almond Crusted Pumpkin Fritters

Makes 16-20 servings

Ingredients

1 lb (454 g) cooked Kabocha squash (1 small raw)

1/2 lb (227 g) cooked russet potato (1 large raw)

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) crushed chili flake

1 cup (250 mL) salt

3 tbsp (45 mL) chopped sage

1 oz (30 g) grated parmesan

1 oz (30 g) grated cheddar

1 egg yolk

zest of half a lemon

4 eggs

1 1/2 cup (375 mL) all-purpose flour

1 1/2 cup (375 mL) toasted crushed almonds

salt and pepper, to taste

1 bag micro greens

Directions

Set oven to 350°F (190°C). Split squash width-wise and scrape out seeds. Drizzle each half with olive oil, and sprinkle with chili flakes, a pinch of salt and pepper and let sit for 20 minutes.

Meanwhile, stab each potato four times around with a fork. Line another sheet pan with the cup of salt and place the potatoes on top. Place squash face-down on a parchment lined sheet tray.

Bake both squash and potatoes in the oven for 1 hour or until soft. Remove from the oven, carefully split open potatoes lengthwise to steam, and allow all to cool completely.

When cool, scoop out squash and potato into bowl and add sage, parmesan, cheddar, egg and lemon zest, and season with salt and pepper. Combine thoroughly; a chunky texture is fine.

Prepare fritters for frying. Set up three bowls and one parchment lined sheet tray. In one bowl, whisk together eggs; place almonds and flour separately in two other bowls.

With a large spoon or scoop, take about 2 tbsp (30 mL) of squash mixture and form an oval; dredge in flour, dip in egg and roll in almonds before placing onto the sheet pan. Repeat with remaining squash and refrigerate until ready to fry.

In a deep, heavy bottomed pan, heat oil to 300°F (150°C) and carefully pan fry the fritters until golden brown on each side, approximately 2 ½ minutes each side. Remove from oil and drain on paper towel and sprinkle with a pinch of salt. Serve hot on a small bed of microgreens with or without sauce.

Almond Crusted Pumpkin Fritter Sauce

Ingredients

1/2 cup (125 mL) sour cream

1/4 tsp (1 mL) finely chopped Thai chili

2 tbsp (30 mL) chopped chives

1 tbsp (15 mL) lemon zest

1 1/2 tsp (7 mL) lemon juice

2 tsp (10 mL) maple syrup

1 tsp (5 mL) kosher salt

1/2 tsp (2 mL) cracked black pepper

Directions

In a bowl, thoroughly combine all ingredients. Store refrigerated in an airtight container for at least one day before serving. Mix thoroughly before serving.

Nutritional Analysis per serving: Calories: 169.3, Fibre: 2.5 g Fat: 10.4 g, Cholesterol: 56 mg

Sat Fat: 1.7 g, Sodium: 206.1 mg, Mono Fat: 5.8 g, Calcium: 104.1 mg, Poly Fat: 2 g, Magnesium: 43.2 mg, Protein: 6.4 g, Potassium: 276.4 mg, Carb: 14.1 g, Vitamin E: 3.4 mg*

* total alpha-tocopherol equivalents

www.newscanada.com

Whether you are a wine connoisseur, avid foodie or just someone looking to expand their pallet, we have a few tips and suggestions that might rock your next dining experience.

Before we get too deep into this, let’s begin with a few of the basics. There are numerous types of different wine out there to choose from. Don’t get overwhelmed though; the paring process is a fun and ongoing experiment! First bit of advice to keep in mind: it all comes down to the grape. Heavy, light, fruity, spicy, sweet, dry; whatever your mealtime desires may be, there is a wine out there to go with it. The tricky part is knowing which one!

RED vs. WHITE, the Endless Debate

This popularly disputed topic has existed and continued for years. You may be a white wine lover or a red wine advocate. Both are great choices, and both compliment food. White wine has a lighter flavor and tends to be more dry and sweet. It is usually made without the skin and seeds of the grape. Red wine is a heavier, more “full bodied” flavor. It is usually made from black and red grapes and gets the colour from the skin. Maybe you love both – BONUS!

Let’s start with a focus on flavor. What we perceive in a wine to be floral, fruity and spiced is actually (in wine terms) sweet, bitter and sour. Now that we are aware of the taste we get from certain wines we can incorporate food into the equation. Depending on the foods you are eating, consider their specific aromas when selecting a wine. Remember, you want to compliment your food, not dominate it. Aside from aroma, texture plays a very important role. If you are enjoying a stew or a spicy beef dish – something with substance – a heavier wine works best. Find one that will stand up to the flavors in the meal, and hold its own as it impresses your taste buds. For example, a heavy wine would be cabernet sauvignon. Anything lighter would just get lost on your pallet. Seafood and white meat are best paired with white wine. Another example would be seafood prepared in a light sauce which can be beautifully paired with a dry Riesling.

You can familiarize yourself with helpful red wine and white wine guides.

Here is another helpful guide:

If you ever panic over what seem like a million options, keep in mind that that you can always consult the sommelier (trained wine professional) or manager at the restaurant and they will be filled with advice to guide you on your way.

Congratulations! You are, as of right now, one step closer to achieving food and wine bliss.

Feeling like giving it a shot? Your vacation at Collingwood can be the perfect place to do so. With a multitude of options to choose from, you will be wining and dining like a pro in no time.

If your mother-in-law enjoys wine, try taking her to the Bruce County Museum’s 2^nd Annual Wine Tasting on July 28^th.  Five wines will be sampled; first alone, and then with food, to experience the difference food can make in the flavour of wine. Sommelier and caterer, Ellen Schmaltz of Mildmay will be your guide for the evening. Register at 519-797-2080
http://www.brucemuseum.ca/calendar/a-wine-tasting-experience/

If she’s crafty, try taking her to a traditional rug hooking workshop. Textile artist, Micheline Mann will teach you the basic method, tools and patterns. The classes are offered in a one-room schoolhouse in Paisley, Ontario. Full day workshops include snacks and a delicious lunch served with wine. For less dedicated rug hookers, half-day workshops are also available. Register at 519-353-7470
http://www.explorethebruce.com/events-in-bruce-county/Traditional-Rug-Hooking-Full-or-Half-DAy-workshop-12461.php

Continuing on this theme, you’ve heard of origami, the Japanese art of paper folding. Well, take your mother-in-law to Forkigami. This unique workshop stands origami on its head by using cutlery instead of paper to make your creations. There are several throughout the summer at the Collingwood Centre for the Arts. Register at 1-800-838-3006
http://www.collingwoodartscenter.org/public/forkigami.php

If your mother-in-law is more of a music lover, she might enjoy the Symphony in the Barn Summer Festival. Running from July 4, 2010 – August 14, 2010, this concert series offers a variety of music styles: world music, swing-klez, operetta, and symphony. Register at 519-369-6773
http://www.symphonyinthebarn.com

If she enjoys visual arts, take her to the Third Annual Bruce Trail & Escarpment Art Exhibition. Artists from across Ontario who paint the Bruce Trail & Niagara Escarpment are showcased by Loft Gallery. Show runs July 10th – July 28th
http://web.mac.com/philmccormack/Loft_Gallery/UPCOMING_EVENTS.html