Holiday Eating with Southridge Jam
This year we worked with Chef Tania Ganassini, Executive Chef/Co-Founder at Staff Meal Niagara and former Top Chef Canada season 7 competitor, to create a holiday treat for you. Chef Tania crafted three different dishes with a little twist, using our Southridge Jam (thanks Tania).
If cooking isn’t your thing, but you would still like a special holiday treat with Southridge Jam, how about an individual or shareable platter overflowing with flavour, texture and colour from a local business like Chz Plz in St. Catharines or The Cheesy Delicacy in Toronto? These platters and boxes are a perfect surprise treat for your family at home or even a virtual family or friend event.
Chz Plz – St. Catharines
The Cheesy Delicacy – Toronto
Whether you choose to try something new in the kitchen or order something fun from one of your local food spots, bon appétit, be safe and happy holidays from Southridge Jam!
Breakfast Idea ~ PB & J Baked French Toast
[Makes 8-10 servings]
Bread Pudding Base
- 1 pound raisin bread, or sourdough loaf, preferably stale (softer bread can result in a mushy texture)
- 8 large eggs
- 2 cups 2% milk (substitute with your favourite dairy free milk)
- 1/2 cup heavy whipping cream (sub full fat coconut milk for dairy free)
- 3/4 cup coconut sugar (substitute with granulated or light brown sugar)
- 1/4 cup natural unsweetened peanut butter (substitute with any nut/seed butter)
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 3/4 cup all-purpose flour 1/2 cup rolled oats
- 1/4 cup packed light brown sugar or coconut sugar
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup (76g) butter, cut into pieces (substitute with margarine or vegan butter)
- 1/4 cup natural unsweetened peanut butter
- 1/2 cup (125mL) Southridge strawberry jam or grape jelly
- Grease a 9 x 13 casserole dish with butter and set aside.
- Cut bread into 1 inch chunks and spread evenly in the bottom of the casserole dish.
- In a large bowl, whisk together the eggs, milk, cream, sugar, peanut butter, vanilla and cinnamon.
- Pour the mixture evenly over the bread, getting all the bread wet from the mixture.
- Cover the casserole and store in the fridge for a minimum of 30 mins, up to overnight.
- To make the streusel topping (this can be made ahead and refrigerated), combine the flour, brown sugar, cinnamon and salt. Add butter and cut into the dry mixture until it is crumbly and the butter is evenly dispersed.
- When you’re ready to bake the casserole, preheat the oven to 350 degrees.
- Crumble the streusel topping evenly over the top of the casserole, spreading it out to the edges.
- Bake for 45 minutes to an hour. Bake less time for a softer, more moist texture. Bake longer for a firmer, less moist texture.
- To garnish, add dollops of peanut butter and Southridge strawberry jam or grape jelly evenly over the top and serve.
Lunch Idea- Delicata Squash and Feta Salad with Peach-Shallot Vinaigrette
[Makes 4 Servings]
Vinaigrette (makes 400mL)
- 1 medium (1/4 cup) shallot, finely diced
- 1/2 cup (125mL) Southridge peach jam
- 1 clove garlic
- 1 tbsp grainy Dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1/3 cup sliced almonds
- 2 tsp smoked paprika
- 1 tsp garlic powder
- Sea salt and pepper to taste
- 1 medium clamshell (142g) baby kale or any mixed greens of choice
- 1 head radicchio, cut into bite size pieces
- 2 cups delicata squash, seeded and cut into bite size pieces (sub with acorn or butternut squash)
- 1/2 cup crumbled feta
- 1/3 cup smokey almonds or any nuts/seeds you have on hand
- 1/3 cup dried cranberries or dried cherries
- 1/3 cup peach-shallot vinaigrette
- Preheat the oven to 375F.
- Coat the squash in 1 tbsp olive oil and season with salt and pepper.
- Place them on a baking sheet and roast in the oven for 20-25 minutes until soft and caramelized.
- Preheat the olive oil in a pan on medium-low heat, and toast the almonds until a light golden brown. Add in the spices, salt and pepper, stirring to combine. Transfer to a bowl to cool.
- Place all of the vinaigrette ingredients into a mason jar with a lid and shake vigorously until combined. Alternately, whisk ingredients together in a bowl.
- Right before serving, toss together all of the salad ingredients with the dressing. Taste for seasoning, and add salt and pepper if needed.
Dessert Idea – Black Forest Trifle
[Makes 4 servings]
- 2 cups chocolate cake, cut into 1 inch cubes (use your favourite store-bought option)
- 1 cup 35% whipping cream (sub with 1 can full fat coconut milk, refrigerated for at least 3 hours for a dairy-free option)
- 2 tbsp powdered sugar
- 180mL Southridge sour cherry jam
- 30 g dark chocolate for grating on top
- Whip the cream using an electric whisk for 2-3 minutes until frothy. Slowly add in the powdered sugar and continue to whip the cream until soft-medium peaks form, 3-4 minutes. (For a dairy free version using coconut cream: open the can of coconut milk and scoop out the thick creamy white layer at the top into a medium bowl. Whip the coconut cream with the powdered sugar for 2-3 minutes.)
- Use 250mL wide mouth mason jars or small bowls for each individual serving. In each jar, layer in 1/2 cup chocolate cake cubes, 2 tbsp sour cherry jam, and 3-4 tbsp whipped cream.
- Top with one additional 2 tbsp sour cherry jam and using a vegetable grater, shave a little bit of dark chocolate on top of each jar.
- Serve immediately or store in the fridge until ready to serve.