Halifax Supper Club, October 2015

This warming fall menu combines local produce and exotic spices. Sixteen of us got together to make Chana Masala with Cucumber Raita and roasted squash     Cranberry-Pear Crisp Cooking together Eating together Clean-up! Advertisements

Cranberry-Pear Crisp

Another variation on our seasonal fruit crisps.  This one is lovely for late fall. 8 servings Kitchen equipment 2 Large bowls, small microwave-safe dish 8 X 8 glass baking dish Butter knife, fork Measuring cup, measuring spoons Cutting board & paring knife Ingredients Fruit: 4 to 6 firm pears, peeled and cut into 3/4-inch pieces…

Lunch Club #5 / 2015

Today we wrapped up 5 weeks of Lunch Club, so we had a bit of a party. Fully-loaded Nachos                                                                       Yonanas ice cream…

Nachos

Makes 3 – 4 servings Kitchen equipment 2 large baking pans Cutting board, cutting knife Can opener Oven mitts Cheese grater Microwave-safe dish with lid Parchment paper (optional) Ingredients 2-3 cups grated cheese (cheddar, Monterey Jack, mozzarella, or a combination) 1 bag tortilla chips (about 320 g.) (make sure they’re gluten-free, if you need them…

Pear Puff Pastry Tarts

Makes 9 Kitchen Equipment Cutting board, paring knife Measuring spoons Pastry brush Pizza cutter Small microwave-safe bowl Cookie sheet, parchment paper Wire cooling rack Metal spatula Ingredients 1 sheet of frozen puff pastry, thawed 1 ripe pear 1 ½ Tbs. apple jelly 1 – 2 Tbs. brown sugar to sprinkle Instructions Preheat oven to 350°F
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