Reviewed by Norfold
19 Feb 2019
What a great place!
I have just enjoyed a wonderful cross-country ski weekend here in Oro-Medonte at the Bluebird Meadows Bed and Breakfast. The accommodations are beautifully appointed with great amenities. Donna and Larry are superb hosts, adding friendly conversation to their attentive service and excellent knowledge of the area. A coded access gives convenient 24 hour access to the rooms and the lovely, private sitting area. After skiing we enjoyed the relaxing hot-tub, which is easy to access and the terry-towel robes make for a comfortable exit in the chilly weather. The gourmet breakfast was outstanding and absolutely a highlight of my stay. Everything was sparklingly clean and looked brand new, although I understand that this business has been in operation for about 15 years. How could I have missed it? I will certainly be back!
Reviewed by NorfoldRead More »
A Sunday afternoon owl prowl found us just about ready to give up when we spotted this beautiful Snowy owl perched high up on a grain silo.
In recent winters our area has become a second home to many wintering Snowy owls. It’s not uncommon to go for a drive and find two or three. This winter they are not as plentiful, but we were still rewarded with this Beauty. The perfect way to end our drive.Read More »
These pancakes are to die for. Credit goes to The Looney Spoons Cookbook by Janet and Greta Podleski. I hope you try them.
Make the Berry Compote, recipe below and keep warm then start the pancakes.
1 ¼ cups all purpose flour
1/3 cup of oat bran
¼ cup granulated sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup ricotta cheese
1/3 cup milk
¼ cup freshly squeezed lemon juice
2 tbsp. melted butter
2 tsp. lemon zest
1 tsp. vanilla.
Preheat your griddle or frying pan to medium high.
Combine dry ingredients in a large bowl. In a medium bowl combine the wet ingredients. Add wet to dry ..pancake batter is very thick and will puff up, as the baking soda/powder reacts to the lemon juice. Immediately spoon onto lightly greased griddle. Approximately 1/3 cup per pancake. Gently spread the batter to about a 4 inch circle. Cook about 1.5 minutes per side.
Serve with a warm raspberry/blueberry compote.
Mixed Berry Compote:
1 cup each frozen blueberries and raspberries
¼ cup water
2 tbsp. freshly squeezed lemon juice.
1 ½ tsp. cornstarch
Combine water and berries in a small saucepan. Heat over medium heat until mixture comes to a boil. Combine lemon juice and cornstarch in a little dish and stir to dissolve cornstarch. Add to boiling fruit and reduce heat and simmer for 2 more minutes stirring occasionally. Keep warm while you make the pancakes.Read More »
You never know what you’ll see at our feeders. In the winter months over the past three years we have been graced with the presence of Ruffed Grouse at our feeders. We’ve had as many as 12 at a time, but the usual is 2-5.
Ruffed Grouse get their name because during courtship the mail displays by fluffing out his neck feathers and he also fans out his tail like a tom turkey.
To help them survive the cold, snowy winter weather they have special adaptations on their toes that act like snowshoes.Read More »
A very unpredictable winter visitor, the Common Redpoll can overwhelm a feeder with their presence or be concerningly absent. Redpolls depend on waste grain in fields after harvest as well as back yard bird feeders. They are fearless of humans and are renowned as being able to endure colder temperatures than any other song bird. This winter we have a small flock of about a dozen birds, and they are a delight.Read More »
It’s always a treasured moment to see an owl. So majestic and beautiful. This Barred Owl was checking out the bird action at our feeders this afternoon, then he flew out to up our fence row to scan the hay field for his dinner. I was blessed to be able to capture a few pics. I must leave our bedroom window open a crack tonight as he/ she might serenade us with a few calls….”who cooks for you” is their signature call.Read More »
I have to say I am pretty picky when it comes to my Christmas shortbread, it must be my Scottish heritage in my DNA. For years I have made a recipe handed down by a wonderful family friend who is no longer with us. George’s recipe is a classic and will always hold a special place in my heart. But the combination of toffee bits and shortbread was too hard to resist. I wouldn’t say these would ever replace a classic traditional rolled shortbread cookie, but if you love toffee and shortbread you will love these cookies and I bet you can’t eat just one.
2 cups salted butter or 1 lb. softened to room temperature
1 cup icing sugar
¼ tsp. salt
2 tsp. good vanilla extract
3 ½ cups of all purpose flour
½ cup white rice flour
1 pkg. skor bits
Preheat oven to 350°
In the mixing bowl of a stand mixer, cream together butter, icing sugar and salt until completely smooth. Mix in vanilla.
Meanwhile, sift together the flours. On low speed gradually add the flour until combined and a stiff dough is formed. Lastly add skor bits or low and process just until distributed through the dough with just a few turns of the mixer.
With a cookie scoop shape dough into small balls. Place on parchment lines cookie sheets about 2 inches apart. Press down with the bottom of a floured glass or measuring cup. Bake for 14-17 minutes until fairly firm to the touch and just starting to brown at the edges. Cool completely before removing from the cookie sheets.
Makes 48 cookies.
Note: I like to just bake ½ the dough and freeze the remainder for another time. Just remove the dough from the freezer, thaw overnight in the fridge, then remove from fridge and let the dough come to room temperature then proceed as usual with the scooping and baking. An easy way to have freshly baked shortbread in no time and virtually not mess.Read More »
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I have been making these for years and just realized I have not shared the recipe ! These are great when you want to impress your guests as they look like a lot of work, and look really great on a plate but they are really simple and easy to make. For Gluten Free, buy 100% corn Tortillas, or your favourite gluten free wrap.
Preheat the oven to 375°. While the oven is preheating, chop what ever veggies and or meat you are putting in your quiches. I usually do vegetarian, with saugages or bacon on the side, but you can add chopped cooked bacon or ham to your quiches for added flavour if you like. In a medium fry pan, sautee your veggies for a few minutes to soften slightly.
¼ cup finely chopped ham , 1 tbsp. Chopped green onion , ¼ cup shredded cheddar, 1-tbsp diced green pepper , 1 tbsp. Sliced fresh mushrooms salt and pepper
Broccoli & Cheddar
Equal parts fresh finely chopped broccoli and grated sharpe aged cheddar, like Balderson. Salt and a sprinkle of cayenne pepper to taste
Equal parts finely sliced and quartered zucchini, diced vadalia onion, sweet bell peppers and and grated sharpe cheddar. Salt and grated balderson old cheddar & Monteray Jack cheeses
Mix your custard:
Basic mix for quiche is 1 egg to every ½ cup of ½ & ½ cream. This can be mixed with any combination to formulate a quiche. When putting together the pie it is important to have the oven preheated and for eggs to rise and liquid is filled to the rim.
2 large eggs
1 cup half & half
= one quiche or 3-4 mini quiches
Bake quiche at 375° until set (35 -45 minutes)
For the crust:
Use your favourite pie dough recipe for the crust or for my mini quiches, for a healthy alternative, I used Demsters Ancient grains small tortilla wraps, but any small tortilla wraps will work. Spray small ramekins with cooking spray, turn one bowl upside down to use as your form, or find a similar sized little fruit bowl for this. One at a time, microwave each tortilla for 15 seconds and quickly mold warm tortilla centred over your inverted dish, pressing lightly so the warm tortilla molds to the dish, then transfer your molded tortilla to your greased ramekin. Put your crust filled ramekins on a baking sheet and fill with your standard quiche ingredients, with a small spoon add some grated cheese and then the veggies and then a little more cheese on top first then pour in your custard, filling to the rim. Sprinkle with a little sweet paprika then bake in a preheated 375 oven for approximately 35-45 minutes, should be puffed and not wet at all on top. Remove the baking tray from the oven and your little quiches should lift right out of the custard cups and onto your serving plates. Serve with a few slices of crispy bacon or sausages and a little garnish of chopped tomatoes and avacado.Read More »
Did you know there is always dessert for breakfast at the B&B? That sweet little something to end the meal to savour and linger with that last coffee or tea. Yesterday, after a quick drive to Collingwood to get some Ida Red apples, (my favourite) the prep work began. A little secret of mine is my fruit crisps are a make ahead item that just needs to be baked in the morning, while I’m busy preparing the other breakfast menu items. They are such a great dessert to have on hand in the freezer and when apples are at their prime, now’s the time to freeze them at their peak of flavour.
Wash your apples thoroughly in the sink. Peel, core and slice into a 8 cup measuring cup. In a large bowl add the juice and zest of 1/2 a lemon, add the apples with a tiny pinch of salt and toss. Add 1/2 cup of sugar, 1 heaping tablespoon of corn starch or tapioca starch, 1/2 tsp cinnamon, 1/4 tsp. of nutmeg, and 1/4 tsp cardamom. Stir well to combine. Pour into desired baking dishes being very generous, filling to the top as they will bake down. Double wrap with plastic wrap or the lid of your dish and freeze. When ready to bake remove from the freezer and add the topping. Bake 375 for approximately 45 minutes.Read More »