Are you tired of grocery shopping?
I mean, I know that we’ve all been to the grocery store more than normal these past few weeks, right? It can become a bit of a nuisance, right?
But I have a confession to make.
I love grocery shopping.
I know, I know…you all think I’m crazy, but I honestly love it. However, I totally understand if food isn’t your thing…and I totally get that this is the general feeling of most people. But, even if you love food, it’s easy to get tired of the “same old, same old” in terms of picking up your weekly food staples.
I recently did my groceries at one of the most lovely shops around. Mark McEwan, the man behind Bymark, North 44, One and Fabbrica (and the creator of a wonderful product line called McEwan’s Own) has created a store that sells the perfect ingredients that would allow anyone to put together a memorable meal with a great fine food selection.
If you would like to take a detour from the ordinary grocery store experience, visit McEwan’s, where you’ll discover tantalizing flavours that have been combined to create a culinary shopping adventure that brings the world’s absolute finest to your table – including a delectable selection of specialty and hard-to-find items. They also offer catering services (in case you want to leave the food prep up to the professionals!).
I was given a challenge by the lovely people at McEwan’s to create a quick dish featuring one of their jams or jellies. So, once I got to the store, I quickly took a peek at their preserves and then walked the store for some inspiration.
My eye went directly to the sandwich counter where two lovely gentlemen greeted me with the biggest smiles. “Can I help you”? they asked. “Uhhhmmm, not right now, but I think I’ll be back later”, I said with a grin. I mean, look at these sandwiches! Loaded with goodness, they would make a great, tummy filling meal!
They also had a variety of “take away” things you could reheat for dinner…yuhum!!!
And their salad bar? Well, this ain’t your ordinary salad bar. With an wide variety of good-for-you salads, you could make a different choice everyday for a month!!
And of course, the chocolates were a work of art! I’m a baker, so desserts are never an issue. But, candy and chocolate are a whole other ball game (not the easiest thing to recreate!). I would definitely come here to buy a tray of their hand crafted chocolates to add to my dessert tray!
I decided on a few items I needed to create my dish and I left the store with a big smile on my face….mostly because the staff in the store were amazingly friendly, but also because I grabbed a grilled steak and veggie sandwich to go.
A belly full of goodness + a car full of groceries = one happy camper!!
After much deliberation, I chose to use McEwan’s Cabernet jelly…
And, their Figs in Red Wine Syrup.
Once I got home, I grabbed my goodies and put together a great treat…especially for any of you that might be hosting New Year’s Eve!!
This easy dish can be put together in no time and would be a great recipe to have up your sleeve for those nights you have “surprise” visitors drop by. The ingredients are pretty shelf stable…and for the things that aren’t (like the persimmon and the greens), you can always substitute things you have on hand (like fresh figs, or crispy pears for the persimmon and salad leaves for the greens).
Such a pretty dish to offer your guests.
Heck, I would even make it just for me…because aren’t we all worth a little luxurious food every so often?
- 1 jar McEwan Figs in Red Wine Syrup
- 1 jar McEwan Cabernet Jelly
- 1 small package prosciutto (or the equivalent of 6-8 slices)
- 1 whole salami
- 1 persimmon
- 1 small brie
- Add-ins from your pantry (like nuts, crackers, etc)
- Greens/leaves to line your plate (ie: radicchio leaves, green sprouts, etc)
- Choose a board or tray that has a surface that is roughly 12" by 24".
- Preheat your oven to 375.
- If you have a small, round oven proof bowl, place your brie in it (if you don't place the brie on 2 layers of foil and crimp the edges to create a bowl around it).
- Place 4 tablespoons of cabernet jelly on top of the brie and place in the oven for 5 minutes.
- Take 3 figs out of the syrup and quarter them; set aside.
- Cut the persimmon into 8 sections and wrap each piece with a slice of prosciutto; set aside.
- Take the brie out of the oven, add the quartered figs to the top of the brie, spoon some of the jelly (that has cooked down and is at the bottom of the brie) over the top of the brie and figs; place back in the oven for another 5 minutes
- Assemble your board: lay some greens/leaves on the board leaving a spot for the brie, cut the salami into thick slices, quarter them and place on the board; layer the prosciutto wrapped persimmons on the board; scatter some crackers and nuts (I used candied pecans) around the empty spots
- Take the brie out of the oven and place on the board.
- Serve with some crusty bread and a large salad!
This post has been sponsored by McEwan Foods at 66 Wellington St Toronto, ON M5K 1A1 | T: 416.444.6262