Upcoming Workshop - Homemade Apple Dessert!

Burnaby Food First is pleased to offer another FREE workshop!

Homemade Apple Dessert!
Thursday December 10th
6:30 pm to 8:15 pm

Brentwood Community Resource Centre
2055 Rosser Ave / Burnaby - map

Join Alice Macpherson to learn how to make a delicious and festive apple tart that will make the holidays just a bit sweeter!

Registration is required. Space is limited!

To register, please contact Meghan at (604) 209-2404 or by email.

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**Other FREE Burnaby Food First Workshops!**

Winter Vegetable Wonder!
Thursday, December 3rd
6:30 pm - 8:15 pm

Brentwood Community Resource Centre (2055 Rosser Ave / Burnaby - map)

Winter doesn't mean you can't eat your vegetables! Join Holistic Nutritionist Sondi Bruner and learn some simple, delicious and nutritious recipes using inexpensive seasonal vegetables. Yum yum - see you there!

Please register to attend. Space is limited! 

To register, please contact Meghan at (604) 209-2404 or by email.

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Soups On!
Tuesday, December 8
6:30 pm - 8:15 pm

Burnaby Neighbourhood House, South Location (4460 Beresford St. / Burnaby - map)

Join Sharon Kravitz to learn the basics of making delicious homemade soups for the whole family! This is a hands-on workshop, so bring your aprons. Yummy tastings included.

** REGISTRATION IS CLOSED - workshop is full. **

Please contact Meghan at (604) 209-2404 or by email to be added to the waitlist.

Note: Due to the presence of hot liquid, no small children please at the 'Soups On' workshop. Older kids, however, are welcome 

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information, send us an email.

Recipe: Apple Butter

Apple butter is a spread that resembles applesauce but is thicker and more concentrated in flavour. It makes a fantastic accompaniment for toast or can be turned into a spread for baked goods. Try combining and chilling a 1/2 cup of apple butter with 1/4 cup of softened butter and letting it come to room temperature before using.

This recipe is from the Canning for the Sweet Life workshop in September, taught by Francesca and Antonietta of Foodwisdom.

Apple Butter
Adapted from Fannie Farmer Cookbook.

To email, print, or text this recipe, click here.

Ingredients

2 1/2 lbs. apples (or apricots, plums, or peaches)
1 cup water
3/4 cups demerrara sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves, ground
grated rind and juice from 1 lemon

Tools

Large pot
Potato masher
Large wooden spoon
Knife
Jars with lids and rings
Sieve (optional)

Source: Bakin' on the Side

Instructions

1. Core the apples, and slice each apple into 8 pieces.

2. Mix together with the water in a pot. Cook over medium-high heat until the apples are soft, then turn the temperature down to low.

3. Mash the softened apples with the potato masher.

4. Add the remaining ingredients.

5. Continuing cooking the mixture over low heat and mashing the apples until they have fully dissolved.

6. Stir the apple mixture continuously to ensure that it does not burn.

7. If you want a smooth apple butter, push the mixture through a sieve with a ladle.

8. Fill hot, sterilized jars with the apple butter.

9.  Put on the lids and rings on and process in a hot water bath. Please see the Hot Water Canning guide for instructions. At full boil, let the jars cook for 20 minutes. This time is for kitchens at sea level (where we are), and for every 3,000 feet above 1,000 feet sea level, extend the boiling time by 5 minutes.

Recipe: Apple Fennel Sauerkraut Salad

If you're wondering what to do for dinner, why not try an Apple Fennel Sauerkraut salad? This is a simple, quick recipe to make that's healthy as well as delicious. There's enough for a dinner accompaniment... if you're willing to share.

Did you know?
Raw sauerkraut is a great source of gut-friendly probiotics and enzymes, while cabbage helps soothe the stomach lining and ease digestive difficulties. Also, flax oil contains omegas 3 and 6, which are essential nutrients for brain and nervous system functioning.

This recipe uses sauerkraut, which was part of the menu from The Joy of Pickling workshop back in July, in which Andrea Potter of Rooted Nutrition dropped by with a fount of knowledge about preserving and fermenting food.

Apple Fennel Sauerkraut Salad
(Yield: 4 servings)

To email, print, or text this recipe, click here.

Ingredients

For the salad:

1 medium head of fennel, thinly sliced (green fronds, optional)
1 medium granny smith apple, thinly sliced
1/2 cup to 1 cup sauerkraut
raw beet, thinly sliced (optional, if you want to add some colour)

For the dressing:

This is enough for about twice as much salad in this recipe. Extra dressing should be covered and kept in the fridge. Only make small amounts at a time and use quickly.

1/4 cup lemon juice, fresh
1/3 cup flax oil
2/3 cup extra virgin olive oil
1 clove of garlic, grated or finely minced
chilli flakes, cayenne, or black pepper, to taste (optional)
pinch of sea salt

Instructions

1. For the salad: Thinly slice the fennel and apple (and beet, if using). If the fennel has fronds (and you like them), feel free to cut them up, as needed, and use them as well. Toss the fennel, apple, and beet with the sauerkraut. Set aside.

2. For the dressing: Put all the ingredients into a small jar. A mason jar works perfectly for this. Screw on the lid tightly and shake vigorously before using.

3. To serve, add just enough dressing to lightly coat the salad. Eat fresh or leave it to marinate in the fridge for up to one week.