Chicken Breast in Cambozola
and Morel Cream Sauce
150 g ( 5 oz.) Cambozola Classic Cheese
20 g (0.7 oz.) dried morels (chanterelles
or oyster mushrooms)
170 mL (2/3 cup) butter
2 shallots, chopped
30 mL ( 2 tbsp) port wine
100 mL chicken broth
4 boneless, skinless
chicken breasts
15 mL ( 1 tbsp) flour
30 mL ( 2 tbsp) olive oil
15 mL ( 1 tbsp) crème fraîche
salt and pepper to taste
1. Remove rind from Cambozola Classic
Cheese, cut into small cubes, and set aside.
2. Soak dried morels in 250 mL ( 1 cup)
of warm water.
3. Heat half of the butter and sweat
shallots until they become translucent.
4. Add morels, port wine and broth.
Bring to a boil and reduce liquid by half.
5. Add Cambozola and continue to simmer
on low heat.
6. Season chicken breasts with salt and
pepper and coat with flour. In a very large
pan, heat the olive oil and fry chicken
breasts until golden brown.
7. In the meantime, whisk crème fraîche
and remaining butter slowly into
Cambozola-morel sauce.
8. Slice chicken breasts, arrange on
plates, top with sauce and serve with
wild rice.
SERVES 4
Ocean’s Tuna Bruschetta
8 ( 1¾ cups) ripe plum tomatoes
15 mL ( 1 tbsp) garlic, minced
15 mL ( 1 tbsp) onions, minced
15 mL ( 1 tbsp) fresh basil
3 mL (½ tsp) fresh lemon juice
80 mL (1/3 cup) olive oil
salt and pepper to taste
184 g ( 1 can) Ocean’s Flaked
Albacore Tuna, drained
8 thick slices French stick
or baguette
125 mL (½ cup) grated Parmesan
cheese (optional)
1. Cut the tomatoes into 6 mm (¼-inch)
cubes and place in a bowl. Toss with garlic
and onions.
2. Chop the basil coarsely and add to the
tomatoes, along with the lemon juice,
salt and pepper, 30 mL ( 2 tbsp) olive oil and
drained, Ocean’s Flaked Albacore Tuna.
Mix and set aside.
3. Brush olive oil over each slice of
baguette and toast. Spoon the tomato
and tuna mixture on top of the toasted
baguette. Serve immediately.
Option: You may also choose to brush
each baguette with olive oil, spoon on
mixture, sprinkle parmesan cheese
on top and toast entire bruschetta.
SERVES 4
Balderson Cheese and
Olive Nuggets
125 g (¼ lb) shredded Balderson
2-year-old Cheddar
50 mL (¼ cup) softened salted butter
175 mL (¾ cup) all-purpose flour
250 g ( 8 oz.) pimento stuffed olives ( 1 jar)
15 mL ( 1 tbsp) celery or poppy seeds
1. Preheat oven to 200 °C (400 °F).
2. Blend shredded Balderson 2-year-old
Cheddar with butter, stir in flour and
knead well to form dough.
3. Drain jar of olives and set on paper
towel. Mould approximately 5 mL ( 1 tsp)
of dough around each olive.
4. Sprinkle with seeds.
5. Place on ungreased baking sheet and
bake for 15 minutes. Serve warm.
MAKES ABOU T 3 DOZEN
Mediterranean-style Toasted
Pita Triangles with Hummus
4 pitas
80 mL (1/3 cup) olive oil
10 mL ( 2 tsp) garlic powder
10 mL ( 2 tsp) dried oregano
5 mL ( 1 tsp) dried rosemary
45 mL ( 3 tbsp) finely chopped dried tomatoes
30 mL ( 2 tbsp) finely chopped black olives
250 mL ( 1 cup) Fontaine Santé
Traditional Hummus
1. Preheat the oven to 180 °C (350 °F).
2. Using scissors, separate 2 halves of
the pitas. Cut each half into 4 triangles.
Place on an ungreased baking sheet.
Brush triangles with olive oil.
3. In a small bowl, combine garlic powder,
oregano and rosemary. Sprinkle pita
triangles with this mixture.
4. Garnish with chopped dried, tomatoes
and black olives.
5. Bake 8 to 10 minutes or until pita
triangles are crisp. Cool.
6. Serve with Fontaine Santé
Traditional Hummus.
SERVES 4
Recipes
