United Way of Milton
Town & Country Christmas House Tour
November 21, 2008


Honey Garlic Chicken Satays

3 boneless skinless chicken breasts
1 red onion
1 jar Springridge Honey Garlic Marinade with Ginger

You will need 18-24 bamboo skewers for this recipe.  Soak these in cold water at least 1 hour before using.  Slice chicken breasts lengthwise into 6-8 slices each.  Slice onion into 8 wedges.  In a large Ziploc bag, combine chicken, onion and marinade.  Marinate at least 4 hours (we like to marinate these overnight).  Skewer chicken slices.  Roast at 400F for 10 minutes.  Remove and check for doneness.

Caramelized Onion Crostini

1 white baguette
1 cup shredded old cheddar
3 tbsp chopped chives
1 jar Springridge Caramelized Onion Relish

Preheat oven to 375F.  Slice baguette into ½ inch slices.  Place slices on a cookie sheet and toast approx. 6 minutes (or until crisp and lightly browned).  Spread each slice with 2 tsp. Springridge Caramelized Onion Relish.  Sprinkle with cheddar and some chopped chives.  When ready to serve, bake crostini at 375F just until cheese has melted.  This is a Springridge Staff Party favourite!

Blanched Asparagus with Dips

1 lb fresh Asparagus
1 jar Springridge Dill Dip & Seasoning Mix
1 jar Onion Blossom Horseradish Dip

Bring a large pot of water to a boil.  Wash and snap off tough ends of asparagus.  Add a generous spoonful of sea salt or kosher salt to the boiling water.  Add asparagus to water and bring back to the boil.  As soon as water re-boils, remove asparagus and immediately submerge in ice water to stop the cooking and set the green colour.  Drain and pat dry.  Blanched asparagus can be kept in the fridge until ready to serve.  Prepare Dill Dip according to package directions.

Baby Scones with Jam and Cream

1 pkg Springridge Strawberry Jam Scone Mix
1 jar Springridge Strawberry Rhubarb Jam
1 jar Devon cream

Prepare scones according to package instructions.  We like to make tiny bite-sized ones for entertaining.  When cooled, split scones and spread thickly with clotted cream.  Add a dollop of Springridge Strawberry Rhubarb Jam.  

Raincoast Crisp Canapes

1 pkg. Rosemary Raisin Pecan Raincoast Crisps
1 wedge of Brie
1 jar Springridge Roasted Garlic Red Pepper Jelly

So Easy!  Place crisps on serving platter.  Top with a generous piece of brie.  Dollop with Springridge Roasted Garlic Red Pepper Jelly.  Serve immediately.  

Our Favourite Salad

1 jar Springridge Strawberry Balsamic Vinaigrette
1 jar Springridge Cranberry Pecan Salad Topper
Spring Mix
Cucumber – sliced
Red Onion – sliced

Toss spring mix, cucumber, red onion to combine.  Dress lightly to taste and sprinkle generously with Springridge Cranberry Pecan Salad Topper.  Light and delicious

Springridge Quiche Lorraine

Pastry for 9” pie pan
1 tbsp English Style Apple Mustard
1 cup shredded Swiss cheese
6-8 slices cooked bacon, crumbled
1 green onion, sliced
1 ¼ cup milk
4 whole eggs, lightly beaten
Sea salt and fresh pepper to taste

Brush bottom of pie shell with mustard.  Top with cheese, bacon, and green onion.  In a bowl, mix eggs and milk.  Season with salt and pepper.  Pour egg mixture into pastry shell.  Bake in preheated 350F oven for 40 minutes or until puffed and lightly browned.  

Springridge Favourites! 

Smoked Salmon Horseradish Canapés

5 slices Pumpernickel Bread
3 oz Smoked Salmon
1 jar Onion Blossom Horseradish Dip
Baby spinach leaves
Lemon wedges

Cut each slice of pumpernickel into quarters and spread thickly with Onion Blossom Horseradish Dip – we like to use the European-style thinly sliced pumpernickel by Dimpflmeier.  Tear smoked salmon into 1 inch wide ribbons and arrange on each quarter of bread.  Serve on a platter or bread board garnished with baby spinach leaves and lemon wedges. 
Tip:  You will have Onion Blossom Horseradish Dip leftover from this recipe.  Spoon over baked potatoes, stir into mashed potatoes, serve with roast beef or steak, or spread it on the best roast beef sandwich ever!

Ontario Asparagus with Pink Peppercorn Dip

1 lb Ontario Asparagus – as local as possible
1 jar Pink Peppercorn Dressing

Bring a large pot of water to a boil.  Wash and snap off tough ends of asparagus.  Add a generous spoonful of sea salt or kosher salt to the boiling water.  Add asparagus to water and bring back to the boil.  As soon as water re-boils, remove asparagus and immediately submerge in ice water to stop the cooking and set the green colour.  Drain and pat dry.  Blanched asparagus can be kept in the fridge until ready to serve.  We like to use Pink Peppercorn Dressing as our dip, but Springridge Poppyseed Dressing is just as delicious!

Orzo Pasta Salad

1 lb Orzo (rice-shaped pasta)
1 jar Springridge Garlic & Dill Dressing
1 pint grape tomatoes, halved
1 avocado, peeled and diced
½ lb bacon – cooked and crumbled
2-3 green onions, chopped

Cook pasta according to package instructions.  After draining, rinse under cold running water until cooled completely.  In a large bowl, toss cooled orzo, tomatoes, avocado, bacon, green onion, and as much dressing as you like.  Refrigerate until ready to serve.  We like to reserve some dressing to toss in at the last minute to “freshen up” the salad. 


Maple Chipotle Chicken Skewers

3 boneless skinless chicken breasts
1 jar Maple Chipotle Grille Sauce
Salt and pepper to taste

You will need 24 bamboo skewers for this recipe.  Soak these at least 1 hour in water before using.  Slice each chicken breast lengthwise into 8 thin slices and thread each slice onto a bamboo skewer.  Season with sea salt or kosher salt and brush generously with Maple Chipotle Grille Sauce.  Grill chicken skewers 2-3 min per side or until glaze is caramelized and chicken is cooked through.  Serve with additional Maple Chipotle Grille Sauce for dipping.

Crostini with Smoked Red Pepper Jelly

1 baguette
1 pkg cream cheese
1 jar Springridge Smoked Red Pepper Jelly
1 bunch cilantro

Preheat oven to 375F.  Slice baguette into ½ inch slices.  Place slices on a baking sheet and toast in oven 6 minutes or until crisp and lightly browned.  Spread each slice with 1 or 2 tsp of cream cheese.  For a prettier look, pipe the cream cheese onto the crostini.  Warm the crostini right before serving and top with a dollop of Smoked Red Pepper Jelly.  Sprinkle with roughly chopped cilantro.

Honey Garlic Chicken Wings with Ginger

3 lb chicken wings (about 30 split wings)
1 jar Springridge Honey Garlic Marinade with Ginger
1 red onion

Slice onion into wedges.  Marinate wings with onion and Honey Garlic Marinade for at least 4 hours – we marinate them overnight.  Remove wings and onions from marinade and pat dry.  Discard marinade.  Roast on a parchment-lined baking sheet in a preheated 400F oven for 20 min or until cooked through.

Sesame Ginger Noodle Salad

1 bottle Springridge Sesame Ginger Dressing & Marinade

1 pkg rice vermicelli noodles

3 scallions

2 carrots

1 cucumber

½ bunch of cilantro

1 cup bean sprouts

1)    Prepare vegetables. Rinse and chop scallions. Peel and grate carrots. Rinse and grate cucumber. Rinse bean sprouts. Wash and chop cilantro.

2)    Soak noodles in a bowl with hot water 1-2 minutes or until tender. Drain using a colander and rinse with cold running water until cool.

3)    In a large bowl, combine drained noodles, vegetables and approximately ¾ of a bottle of dressing using 2 forks (or your hands). Add more dressing to taste.

4)    Serve immediately or refrigerate up to 2 days. 

(Note – this is a generous salad – you may consider halving the recipe).

Dill Roasted Potatoes

4 cups red new potatoes (small)  
2 tbsp. Springridge Dip Mix (Dill or Garlic and Chives)
1/4 cup olive oil

Toss all ingredients on a parchment-lined baking sheet. Roast in a preheated 375F oven until fork tender - about 45 minutes. To reduce roasting time, parboil potatoes before tossing with oil. Variation: Add quartered onions and summer carrots.

Cranberry Baked Brie

1 wedge of Brie                                                                                                                                               1/2 cup pecan halves                                                                                                                                 
1/2 Springridge Cranberry-Orange Sauce or Cranberry Fig Sauce with Port

Remove top rind from Brie carefully with a knife. Place Brie on an ovenproof serving plate. Cover with Springridge Sauce of your choice. Sprinkle with pecan halves. Bake at 350F for 5 minutes, until cheese begins to melt. Serve with crackers.

Honey Garlic Pork Tenderloin

1-2 pork tenderloins                                                                                                                                      
1 bottle Springridge Honey Garlic Sauce with Ginger                                                                                       
1 red onion

Finely slice onion. Combine tenderloin(s) with sauce and onion. Cover and marinate 4 hours or overnight in refrigerator. Remove tenderloin and onions from marinade; discard marinade. Roast in preheated 375F oven for 20-25 minutes or until just cooked and juices run clear when pork is pierced. Let rest for 5 minutes before slicing. Fantastic!

This tenderloin is also excellent on the grill.

Cherry Chicken

1 lb deboned and skinned chicken breast
salt and pepper
1 tbsp vegetable oil
1/4 cup sugar
1 cup frozen cherries thawed
1 orange (not peeled) thinly sliced
1/2 tsp garlic powder
1/4 cup chicken broth
1 tbsp cornstarch

Cut chicken into 1" strips, sprinkle with salt, pepper and garlic poweder to taste. Cook with oil in hot frying pan, about 10 minutes. Set aside on serving platter, keep warm. Drain thawed cherries, reserving juice. Combine juice, chiken broth, cornstarch and sugar in a sauce pan: cook until thickened and clear. Add cherries and sliced orange and cook another 5 minutes. Pour over chicken and serve. Serves 4-5