Recipes

Bacon Wrapped Pork Pâté 

with Apricots and Pistachios

1 apple
1 small carrot
1 stalk celery
1 clove garlic
1 small onion
Ground pork  - about 1 1/2 pounds
1/2 cup heavy cream
Bacon - (maple cured optional)
Brandy - about 3 tbsp
Baple syrup - about 3 tbsp
Some form of fat: bacon fat, softened butter or vegetable Shortening - about 1/2 cup
Dried apricots, pistachio nuts (could be substituted for other dried fruit and nuts but this combo looks attractive)
1/2 cup diced black forest ham (again optional but adds flavour and nice look)
Salt and pepper
Vegetable oil - 2 tsp approx.


Finely dice apples, onions, celery, garlic and carrots and saute them in vegetable oil until soft.
Add brandy and maple syrup then let cool.

Once cooled, blend in food processor with ground pork, bacon fat , cream and salt and pepper.

Line foil loaf baking pans with bacon then fill halfway with ground meat mixture.

Arrange the dried fruit, nuts and cubes of ham in center then fill with remaining meat mixture and wrap bacon over top.
Bake in a water bath (basically a casserole dish filled partway with hot water) at 350 for about 45 minutes to one hour.

Once cooked and cooled you will need to cook the outer bacon either by searing it on all sides in a saute pan or by using a torch.

The amount salt you need will depend on whether you wrap the pâté in bacon, use bacon fat as opposed to an unsalted fat or add ham. It always better to use salt liberally when cooking something that is going to be served cold as salt brings out the flavours. Also the amount of fat you need will depend on how much fat is in your ground pork and again whether you decide to wrap in bacon. 




Pork Tenderloin with Maple Beet Sauce,

Roasted Potatoes; Celery, Onion and Cauliflower

Preheat oven to 400 F for all items

Pork Tenderloin
Season with salt and pepper and pan fry for 2-3 min each side in tbsp butter & canola oil.
In a pot dice up 2 medium beets, 1/2 red onion and saute in tbsp butter and oil and add tbsp coriander seed- saute for until onions are soft (about 4-6 min)
Add 3/4 cup maple syrup, 3/4 cup chicken stock & 1/4 cup worchestershire sauce 
Bring to boil, reduce and simmer for about 10 - 12 min then add to Pork Tenderloin pan and cook for 12- 15 min. slice and cover with sauce.

Roasted Potatoes

(preferably red potatoes, but any will suffice)
Cut into 1 inch by 1 inch cubes, toss with olive oil salt and pepper and coriander seed.
Place on baking sheet or tray and cook for 25- 30 minutes tossing again half way through.

Celery, Onion and Cauliflower
Chop celery (rather big chunks, 1 inch in length) and cut up cauliflower too match celery in size and chop onion in bigger chunks as well and toss with olive oil, garlic powder and salt and pepper. Place on baking tray and roast for 17- 22 min or till tender like you would enjoy.

Substitute pork tenderloin with chicken breast and coriander with caraway seed or cumin or fennel seed. Another substitute can be for the vegetable in which a brussel sprout and bacon combo goes very nicely with this dish as well!

Prost!

Maximilian's is proud to support:

• Lanark County Support Services
• Friends of the Tay

• Perth 200th Anniversary Progressive Dinner

• Gift-card giveaways for community and charity events

Perth Brewery now available at Maximilian's!

We now have two different

Perth Brewery beers on tap.

Easy Amber and Euro beer.

Very delicious and compliment

the food rather nicely!


Upcoming Events!

Not exactly as shown.

Open all day!

Monday to Saturday 
11:30 a.m to 9:00

Sunday: 4:00 p.m. to 9:00 p.m.


Prost!


Raspberry Shortbread Thumbprint Cookies          

Yield- 36 cookies


Preheat oven to 350° F

1 cup butter, softened
2/3 cup white sugar 
2 cups  flour
3 - 4 teaspoons seedless raspberry jam placed in a sandwich bag

Glaze - 1/2 cup icing sugar 
               1 3/4 teaspoon milk 

Using an electric mixer cream butter for about 30 seconds.  Add sugar and mix well (about 1 minute). Add 1 cup flour, mix on low speed just until flour is incorporated,  add the second cup of flour and mix on low until flour disappears. Form dough into a ball.  Roll  dough into 36  × 1 1/2 " balls.  Place on a parchment paper lined cookie sheet. Make a small indentation in each cookie using the end of a wooden spoon.

Spoon the jam into a small sandwich bag. Squeeze the jam to one corner of the bag and snip off a tiny end. Squeeze the jam into each of the indentations.


Bake in a PREHEATED  350° oven for 5 minutes,  rotate trays and move the top tray to the bottom rack and the bottom tray to the top rack - continue to bake for another 5 minutes. Remove from oven when cookies are golden in colour around the edges.

Mix icing sugar and milk together,  if necessary add more milk until the mixture is the correct consistency to drizzle. Spoon the drizzle into a sandwich bag, squeeze to one corner and make a tiny snip.  Let the cookies cool slightly and drizzle with glaze. 

Salted Caramel Microwave Fudge

1 cup white sugar
1 cup packed brown sugar 
1 cup 35% cream (whipping cream)
1 teaspoon vanilla 
1 tablespoon butter
1/2 teaspoon salt

Line bottom of 8" square pan with parchment paper. 
In a microwave safe 2L or 8 cup bowl combine the white and brown sugar and  cream. Stir well.
Cook in microwave oven for 4 minutes on high. Stir and continue to cook for another 4 minutes.
Remove from microwave and add vanilla, butter and salt. Beat on high with an electric hand mixer until the fudge thickens and loses its gloss - approximately 2 minutes.
Spread in prepared pan evenly. Cover and refrigerate until firm. 

Microwave ovens vary - 1000 watt oven   - total cooking time is 8 minutes
500 watt oven  - total cooking time is 10 minutes 30 seconds 

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