Bon Soo Winter Carnival - Feb 7 - 16, 2014

Our History - Going back to 1964!

Bon Soo as we know it today was originally an idea from a Sault businessman which has just passed away Henry Bullock (November 27, 2013 at the age of 84).

The first Carnival was held in 1964 from the start, it was a collection of events that had already existed in the City, and the Sault Ste. Marie Chamber of Commerce encouraged them to come together as a Carnival Format. The purpose was to add excitement to the long winter season and also to possibly attract tourism. They needed a name for the event, a contest was held and a ten year old student at Parkland School won the contest his name Donald Norman

A local artist Ken MacDougall was hired to create a character to represent this spirit of winter and came up with Bon Soo

Now over fifty years Bon Soo offer ten days of winter activities and fun .And yes it did succeed in attracting tourism to the area.

Some of the meals and food served on Bon Soo here is a sample of one of the menus.

Cherry wild rice and Quinoa Salad

Beet Borscht Soup VEGAN

Bon Bon Sirloin Steak

Sautéed Trio Vegetables

Vanilla Pudding with rum cherries

 

Beet Borscht VEGAN (serving 10 t0 12)

This soup uses up lot of in season vegetables .It is tangy-sweet great hot or cold and freezes well. This a VEGAN soup but it is even more tastier if yon top it off with sour cream just before you serve it

Ingredients

30 ml. vegetable oil

1 onion diced

3 cloves of minced garlic

2 ml. caraway seeds

700 gr. beets peeled and diced

1.25 ml thinly sliced and diced green cabbage

300 gr. peeled cubed potatoes

2 ribs of celery chopped

1 medium carrots diced

2 bay leaves

10 ml. salt

3 ml. pepper

156 ml. can tomato paste

15 ml. brown sugar

2.5 Lt. Vegetable stock

45 ml. white vinegar

Method

1. In Dutch oven, heat oil over medium heat, cook onions, garlic and caraway seeds, stirring occasionally, until softened and light golden about 4 to 5 minutes.

2. Stir in beets, cabbage, potatoes, celery, carrots, bay leaves, salt and pepper, cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.

3. Stir in tomato paste and brown sugar, cook, stirring for 2 minutes.

4. Stir in vegetable stock bring to a boil .Reduce heat and simmer ,stirring occasionally until beets are tender about 35 to 40 minutes, stir in vinegar and discard the bay leaf.

Bon Bon Sirloin Steak Smothered with sautéed Trinity Vegetables

Bon Bon Sirloin Steak (4 servings)

Ingredients

500 gr ground Sirloin Beef

1 egg

80 gr. fresh bread crumbs

2 ml fresh ground black peppers

3 ml salt

3 ml. granulated garlic

3 ml. onion powder

5 ml Worcestershire Sauce

2 drops tobacco sauce

5 ml. Vegetable oil

Ingredients

I. In a bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic granules, tobacco, and Worcestershire sauce.

1. Form into 8 balls and flatten them into patties.

2. Heat oil in a skillet over medium heat .Fry the patties until the patties and browned about 4 minutes per side. Remove the patties to a plate and keep warm.

3 Serve with the sautéed Trinity Vegetables

 

Sautéed Trinity Vegetables

 

Ingredients

2 medium onion sliced

4 celery ribs sliced

300 gr. sliced mushroom

50 ml. butter

30 ml. vegetable oil

Few drops Worcestershire sauce

Salt and pepper to taste

Method

 

1. Melt the butter and oil together in a frying pan and add the onions, celery and mushrooms and let them cook slowly over medium heat, until they a getting a little brown for about 20 minutes or so.

2. Whlie they are still some moisture left add Worcestershire sauce and season to taste with salt and pepper.

3. Add on top of Bon Bon Sirloin Steak and serve on a bed of steamed rice

 

Cherry, Wild Rice & Quinoa Salad

Serves 6 to 8

Ingredients

200 gr wild rice

125 gr quinoa rinsed

75 ml virgin olive oil

75 ml. raspberry vinegar

5 ml. fresh ground pepper

500 ml. pitted fresh cherries

2 stalks of celery diced

200 gr. diced goat cheese 

150 ml. toasted pecans

Method

1. Bring a large saucepan of water to a boil over high heat.

2.Add wild rice and cook for about 30 minutes and quinoa and cook until rice and quinoa are tender about 15 minutes more.

3. Drian and rinse with cold water until cool and drain well

4. Meanwhile whisk oil, vinegar, salt and pepper in a large bowl.

5. Add rice and quinoa, cherries, celery, cheese and pecans and toss to combine.

6. Serve at room temperature or cold

7 Maybe served with chopped cilantro

Vanilla Pudding with rum cherries

Serves 6

Ingredients

500 ml. milk

150 ml sugar

50 ml.cornstarch

3 ml. salt

5 ml. vanilla extract

5 ml. butter

Method

1. In a medium saucepan over medium heat, heat milk until bubbles form at edges.

2. In a bowl combine sugar cornstarch and salt.

3. Pour into hot milk a little at a time, stirring to dissolve.

4. Continue to cook and stir until mixture thickens enough to coat the back of a spoon.

5. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving diches.Chill before serving

6. Best served with a Cherrie sauce

All about Sauces

What is a function of a sauce?

A sauce may be defined as a flavoured liquid, usually thickened, that is used to season, flavour and enhances other foods.

A sauce adds qualities to the foods: Moistness, flavours, Richness, Appearances and Appetite appeal.

The major structure of sauce it made up of 3 main ingredients

1.       A liquid ( stocks , water or other liquid )for the body of the sauce 

2.       A thickening agent (Roux  butter and flour or corn starches and there other forms of ticking agents ,also reduction usually used in wine sauces)) the more common is a  roux which is made of is equal amount of butter ( or other fats   to  flour )

3.       Additional seasoning and flavouring  ingredients according to your taste ( salt , pepper, herbs , wine and many more)

Volute Sauce (make 1 L)

85 gr Clarified butter

85 gr. Flour

1.25 L  hot Chicken Stock

Method

1. Heat the butter in a sauce pan over low heat, add flour and make a golden roux not brown.

2. Slowly add the hot chicken stock to the butter, whipping constantly .Bring to a boil and reduce to a simmer.

3. Simmer sauce very slowly for about an hour .Stirring occasionally and add more stock if needed to be adjust to your consistency.

4 Do not season the volute sauce as it is used as a mother sauce.

5. Strain through a fine china cap and cover or spread melted butter on the surface to prevent a skin from forming.

  
Note:  Some sauces made from Volute sauce are:

            A. White wine sauces just replace 225 ml of chicken stock with white wine

            B. Supreme Sauce replace 225 ml. of chicken stock with whipping cream (35% cream) and squeeze a fresh lemon  juice    
            C.  Mushroom sauces just add 225 gr. Of sautéed mushrooms

Espagnole Sauce (make 1 L.)

150 gr chopped onions  

100 gr chopped carrots

100 gr chopped celery

85 gr butter

85 gr. Flour

1.25 L hot beef Stock

100 gr tomato puree

1 bay leaf

¼ tsp Thyme

4 to 5 parsley stems

Method

1.       Sauté the vegetables (onions, carrots and celery) in butter until brown

2.       Add flour and stir to make the roux .Continue to cook until the roux is brown

3.       Gradually add the beef stock and tomato puree, stirring occasionally until it comes to boil.

4.       Reduce heat to simmer and skim if necessary .Add the spices and parsley, simmer for about 11/2 to 2 hours skim and stir often.

5.       Strain through a china cap or a very fine strainer

6.       Cover or add melted butter on top prevent from forming skin

7.       As this sauce is use to make other sauce

Madeira Wine sauce add about 125 ml of Madeira wine to the Espagnole sauce simmer for a few minutes

Mushroom sauce add 225 gr sautéed mushroom to the Espagnole sauce

Demi Glace Sauce is Combine ½ Espagnole sauce and ½ beef stock and simmer and reduce by half

Port or Sherry wine sauce add about 125 ml of port wine or Sherry  to the Espagnole sauce simmer for a few minutes

Classic Pan Sauce for Fish

4 tbsp flour

4 tbsp butter or extra virgin olive oil
225  ml. white wine

225 ml. fish stock

 Salt to taste
1 lemon

Method

1.       When you have finished pan-frying your fish or seafood, add 4 more tablespoons of whatever butter or oil to the fish scraping any browned bits off the bottom of the pan with a wooden spoon.

2.       Turn the heat to medium-low and sprinkle in the flour and mix well with a wooden spoon. Let this cook, stirring often, until it turns light brown; you are making a roux. It is very important not to burn this.

3.       When the roux is light brown, add the wine. Mix well and scrape any browned bits off the bottom with the wooden spoon.

4.       It may thicken up quite a bit immediately, so add the fish stock and mix well. Bring this to a boil over high heat.

5.       Season with salt  ready to serve over fish or seafood  may squeeze lemon

To the sauce you may add almonds to make Lake Trout (or any other fish) allemande

Maybe used as a warm dip for fish cakes or crab cakes

Also as a sauce for any Breaded deep fried Fish

Uses for Vegetable Stock

(A White Sauce or Meatless Gravy)

The vegetable Stock can be a wonderful way to add simplicity, health and solidarity to our meals.

A wonderful variety of meals can be made with a white sauce base that is made from a vegetable stock  Try this basic recipe and see how easy it is, and how it can be used as the basis for many meals. 

1.      In a frying pan, add about a 100 ml of vegetable oil.  Sprinkle 2 tbsp of flour on top of the oil. 

2.      Stir the flour into the oil until it disappears, just clouding the oil. 

3.       Now turn the heat on, starting at low heat, and slowly pour in 500 ml. of vegetable stock.   The heat may be raised to medium. 

4.       As the sauce starts to thicken, it may be necessary to add more vegetable stock and  lower the heat. 

5.      Keep stirring until sauce is the right consistency - like gravy. 

                   6. Seasonings to taste by adding salt and white pepper      

Some of the uses: 

 Add Parmesan cheese to the sauce and serve over egg noodles. 

Add canned clams or tuna or imitation crab, with juices (from the can), and mushrooms, simmer for a few minutes and serve over linguini. 

Stir grated cheddar cheese into the sauce and pour over cooked elbow macaroni, and briefly bake, for home made macaroni and cheese. 

Pour the sauce over thinly sliced raw potatoes - cover and bake for an hour, with or without a variety of cheeses.

Thinly sliced onions or garlic or a topping of bread crumbs.  Add sliced hard boiled eggs to the sauce and serve over toast.

Smile and be sweet:

The best way to win a friend is to listen and smile, it only take a minute

                                Otto

                                                                                 

Honey Devilled Ham

 

 Serves 8

Ingredients

 1.8 kg boneless smoked Hams

125 ml Dijon mustard

45 ml liquid honey

7 ml hot pepper sauce (tobasco)

250 ml bread crumbs, fresh

60 ml chopped fresh parsley

1 apple sliced in 8

Method

1. Cut Ham into 5 mm thick slices.

2. Reassemble into original shape, tie with (butcher twin) or kitchen string

3. Place on rack in roasting pan. Combine mustard, honey and hot pepper sauce; spread half over Ham. 4.Cover with foil, bake in 190ºC oven for 1-1/2 hours, brushing halfway through with half of the remaining mustard mixture.

5. Brush remaining mustard mixture over ham.

6. Combine bread crumbs with parsley, press onto ham. Bake for 30 minutes or until meat thermometer registers 60ºC

6. Place on serving plate; remove string.

7. Serve with Grilled sliced Apples

Smile and be sweet: the best way to win a friend is to listen and smile it only take a minute

Make your own STOCKS Chicken -Beef- Fish and Vegetable

There are four basic Stocks to make soups and sauce

Chicken (white Stock)

Beef Stock (Brown)

Fish stock

Vegetable Stocks

Chicken Stock (2 liters)

1 ½ kg. Chicken bones (necks, backs skins)

3 liters Cold water

1 small onion chopped

2 stocks celery chopped

1 Small Carrots optional (carrots will make your stock orange)

3 or 4 parsley stems

2 bay leafs

½ tsp thyme or

5 or 6 peppercorns

2 or 3 whole cloves

1. Wash bones well, place them in a stock pot

2. Cover with cold water and bring to a boil

3. Skim very careful and reduce heat to a simmer

4. Add vegetables and Spices

5 simmer for 3 to 4 hours and keep on skimming

6 Drain through a china or very fine (with a coffee paper filter for clearer brought) strainer and cool down

7. Refrigerate and use as needed

Note: for white stock veal or turkey or any other fowl maybe used

Beef Stock (3liters)

2 kg Beef B ones

4 liters Coldwater

2 small onions chopped

2 stocks celery chopped

2 Small Carrots

6 to 8 parsley stems

1 Small can tomatoes paste

3 bays leafs

½ tsp thyme

5 or 6 peppercorns

2 or 3 whole cloves

1. Place to bones (brush the bones with tomato paste) in a roasting pan in a pre heated oven at 200 c.

2 .When bones are brown place the bones in a stock pot put the fat too

3 Pour the cold water in the pot and bring to a boil skim often

4 Add the rest of the ingredients and reduce heat to simmer for about 6 to 7 hours

5 .Drain through a china or very fine (with a coffee paper filter for clearer brought) strainer and cool down

7. Refrigerate and use as needed

Note for Brown Stock Lamb or game bones can be used

Fish Stock (2 liters)

20 gr butter

1 small onion chopped

½ stalk of celery chopped

½ carrots (optional)

75 ml. chopped mushroom white

2 kg fish bones

125 ml. white wine dry

3 or 4 parsley stems

1 bay leafs

½ tsp thyme

3 peppercorns

2 ½ liters of cold water

1.Place all the vegetables at the bottom of the stock pot and add fish bones

2 Add Cold water and bring to a boil skim and reduce heat to a simmer

3 Add the rest of the ingretience including the wine and simmer for about 1 hour

4. Drain through a china or very fine (with a coffee paper filter for clearer brought) strainer and cool down

Note for fish stock the fish are ocean or shell seafood fish head and bones and skin are all good

Vegetables Stock (3liters)

3 ½ liters cold water

2 chopped onions

2 carrots chopped

3 stalks of celery

6 garlic cloves peeled chopper

2 leeks (whites only) chopped

250 g white mushrooms sliced

100 gr chopped turnips or rehabber

100 gr chopped fennel

150 gr fresh tomatoes (optional)

50 ml. white dry wine (Optional)

3 bays leafs

½ tsp thyme

5         or 6 peppercorns

2 or 3 whole cloves

1. Put all the ingretience together in a stock pot and bring to a boil

2. Add all the spices Wine and simmer for about 1 hour

3. Drain through a china or very fine (with a coffee paper filter for clearer brought) strainer and cool down

Note other vegetable maybe used broccoli etc.

Spicy Fish Soup

  (serves 4 to 6)

Ingredients

1 medium onion chopped

3 garlic cloves minced or crushed

2 tsp vegetable oil

1 ½ tsp chili powder

1 green pepper chopped

1 lt Fish Stock

3 Jalapenos peppers chopped (seeds removed

2 tsp. ground cumin

500 gr. canned peeled sliced tomatoes

225 gr. small shrimps peeled and devied

225 gr.Cod and Halibut boneless (small cubed)

225 ml. plain yogurt

Method

1 In a saucepan add vegetable oil over medium heat for a few minutes until hot then

   Add onions and sauté for about 5 minutes.

2. Add garlic and chili powder and sauté for more a few munities

3 Add the Jalapenos peppers and cumin. Bring to a boil and reduce to low heat for                  about 15 to 20 minutes

4  Add tomatoes, green peppers shrimp, cod and return to boil then reduce heat to low cover for about 5 minutes stirring grauadlly fold in the yogurt

Simple Vegetable Soup

 50 ml. Butter

250 gr. onions small diced

150 gr.carrots small diced

150 gr. Celery small diced

100 gr turnips small diced

100 gr tomatoes fresh or can small diced

100 gr parsnips small diced

Salt and pepper to taste

100 gr. Frozen peas (optional)

11/2 lt vegetable Stock

 serves 4 to 6

Method

1.    Heat the butter in a saucepan over medium heat

2.    Add all the vegetables (except the peas) sweat the vegetable in the butter until they are half cooked not brown.

3.    Add the stock and bring to a boil and skin carefully .Simmer until the vegetable are tender.

4.    Season and add the peas if desired

5.    Serve with freshly grated parmesan cheese