Happy Thanksgiving! On CBC's Weekend Morning Show

Happy Thanksgiving!  Yesterday I featured a few easy to prepare Thanksgiving side dishes for CBC's Weekend Morning Show, with host Nadia Kidwai.  One is a Mennonite dish, called Bubbat, which is similar to scones, another is a vegetarian creamy mushroom sauce, and the third is a simple way to prepare Brussels Sprouts with Beef Bacon.

This was a Manitoba menu.  The Brussels Sprouts were from Fertile Farm.  The beef bacon is from Wildfire farm.  Both are available at St. Norbert's Farmer's Markets.  I used Notre Dame butter, also from Manitoba.  For the Bubbat, which also uses a wonderful local flour by Prairie Mills, I used wonderful raisins that are available at Millad's Supermarket, on Notre Dame Ave.  They originate in Afghanistan, but are at a great local store.

Mennonite Bubbat
There are many variations on this recipe, dating back to traditions before there were Russian Mennonites in the Molotschna and Chortiza colonies, I'm sure.  
Preheat oven to 350ºF
2 cups flour
1 tbs baking powder
1 cup raisins, soaked and dried
2 tbs sugar
1/4 cup butter melted (I melted the butter in the oven in the 8X8 pan so that it would be greased at the same time)
1/2 cup milk
1 cup cream (can add more if more moisture is required)
1/2 tsp salt
1 egg
Mix dry ingredients in a bowl.  Add the raisins.  Mix together the milk, cream and egg in a measuring cup.  Add the melted butter to the dry ingredients, mix and then add the milk mixture.  Stir well, incorporating all of the mixture.  If it is too dry, add more cream.  Spread mixture into the 8X8 pan and bake for 30 minutes at 350ºF.  Let cool and serve with dinner. 
Brussels Sprouts roasted with Beef Bacon and Maple Syrup
1 -2 stems Brussels Sprouts, removed from stem and cut in half (Available from Fertile Farm at St. Norbert's Farmers Market)
4 strips beef bacon, cut into chunks (available from Wildfire Farms, at St. Norbert's Farmer's Market)
drizzle olive oil
drizzle balsamic vinegar
a couple pinches salt
up to 1/2 cup maple syrup

Stir all of the ingredients together in a roasting pan.  Roast open at 400ºF for up to 30 minutes or more, until done.


Mushroom Sauce
2 cups sliced assorted mushrooms
1 yellow onion, finely diced
1 clove garlic, minced
1 tbs butter
drizzle olive oil
1 cup cream
1/2 cup white wine
salt and pepper, to taste
thyme, to tastes

Sauté onion in a saucepan on medium heat in butter and olive oil until translucent.  Add mushrooms and cook well.  Add seasonings, to aid cooking mushrooms down.  Add cream and wine and simmer.  Enjoy!


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