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Strawberry season is on

So what is compote? Compote consists of fruit which has been stewed or cooked in syrup. Its history dates back to 17th century France where it was commonly served as dessert. Ontario strawberries are coming into season – this dish is a great appetizer to share with family and friends for any occasion. Serve it with homemade crustinis, crackers or baguette alongside your favorite glass of wine or cocktail.

When making the compote you can substitute the riesling wine with ice wine, which is also fantastic. Be sure to add a splash of wine to the compote prior to serving just to enhance the presence of your chosen wine. Water can also be used instead of wine if desired.

Compote can be served hot or cold, has a great shelf life and can be used for many different applications such adding to turkey sandwich with havarti or spooned over ice cream. I like to use double crème brie but others may prefer camembert or a goat brie instead. Impress your guests by spreading some roasted garlic on the crustini, cracker or baguette before adding the ooey- gooey filo wrapped brie and compote. Finish with a sprinkle of toasted chopped walnuts.

For timing, you can preheat your oven at 325 °F and start with roasting your garlic; you can then bake your crustinis while the garlic is cooking followed by baking your filo wrapped brie. Compote can be done ahead of time and reheated or served cold.

Strawberry Riesling Compote:

  • 4 cups fresh strawberries, diced
  • 1 cup riesling or ice wine (or water)
  • 1 cup icing sugar
  • 1 cinnamon stick
  • On medium-low heat, add 3 cups of strawberries with wine, sugar and cinnamon stick to small bottom heavy saucepan. Simmer until consistency is thick (about 20 minutes);
  • Add remainder of strawberries and add additional sugar if desired;
  • Finish with a splash of wine before serving.

Homemade Crustinis

  • 1 baguette, thinly sliced
  • Extra virgin olive oil
  • Dried oregano
  • Salt & pepper
  • Place baguette pieces on baking sheet, brush with oil, lightly dust with oregano, sprinkle with salt and pepper;  Bake at 325 °F for 6-8 minutes and set aside.
  • Roasted Garlic

Slice whole bulb of garlic in half and drizzle each half with extra virgin olive oil and sprinkle with salt and pepper.  Place halves back on top of each other and wrap in tinfoil;
Place in preheated oven at 325 °F for 40 minutes or until golden brown;
Once cooled, open tinfoil, squeeze out cloves into small dish or keep in bulbs for visual appeal to serve.

Filo Wrapped Baked Brie

  • 1 medium sized wheel of Brie, cut into quarters
  • 1 package or filo pastry
  • 1/2-pound of unsalted butter, melted

Place one sheet of filo pastry on a cutting board or sanitized surface and brush with butter. Do this two more times, adding sheet of filo and butter, sheet of filo then butter. Place brie on top of filo and butter pile and wrap with filo;
Repeat process for remaining 3 pieces of brie;
Place all four bundles on baking sheet with parchment paper (non-stick baking sheet also works) and bake for 8-10 minutes at 325 or until golden brown.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.

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