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Ross' Recipes

Fall 2026

Cranberry Vinaigrette

Ingredients
  • 1 cup fresh or frozen cranberries
  • 1/2 cup red wine vinegar
  • 1/2 cup orange juice
  • 1 sprig fresh rosemary
  • 1 tbsp Dijon mustard
  • 1 shallot, diced
  • 2 tbsp honey
  • 2 cups grapeseed or canola oil
Directions
  1. Combine cranberries, vinegar, orange juice, and rosemary in a heavy bottom sauce pot and bring to a boil. Remove from heat and remove rosemary sprig.
  2. Allow to cool completely.
  3. In a blender add the mustard, shallot, and liquid honey, then add the cranberries and liquid. Pulse the machine to combine and then as the machine is running, jeslowly drizzle in approximately 2 cups of grapeseed or canola oil to emulsify, making a smooth vinaigrette.
  4. Thin with water if necessary.
  5. Add salt and pepper to taste.
  6. Enjoy!

Chocolate Stout Cake

Ingredients
  • 1 cup stour beer
  • 9 oz. butter
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 1/2 cup dark chocolate callets
  • 3/4 cup sour cream
  • 2 large eggs
  • 2 cups all purpose flour
  • 2 1/2 tsp baking soda
  • 1 tbsp cinnamon
Directions
  1. Place top 5 ingredients in a double boiler (stainless mixing bowl over a pot of boiling water).
  2. Warm until chocolate has melted and mixture is cohesive and smooth.
  3. Allow mixture to cool slightly. Whisk in sour cream and eggs.
  4. Sift dry ingredients and fold together with wet ingredients. 
  5. Line and grease an 8" cake pan and fill with batter.
  6. Bake at 375 degrees until centre springs back and a skewer inserted comes out clean (35-40 minutes). 
  7. Enjoy!

Summer 2026

Marinade for BBQ Pork Tenderloin

Ingredients
  • 1 cup soy sauce
  • ½ cup orange juice
  • ½ cup olive oil
  • Good squeeze fresh lemon
  • 5 shakes Tabasco
  • 5 garlic cloves, smashed with side of knife blade
  • 2 tsp grated fresh ginger
  • 2 tsp chopped fresh coriander
  • 1 TBSP brown sugar
  • 1 TBSP kosher salt

Directions
  1. Whisk all ingredients together in a non-reactive bowl (stainless, ceramic or glass).
  2. Place cleaned pork tenderloins in a shallow, non-reactive (stainless, ceramic or glass) dish and pour over the marinade. Cover and place in fridge for 18-24 hrs.
  3. Remove tenderloins from marinade and pat dry before placing on the barbecue.
  4. Enjoy!

Deviled Eggs

Ingredients
  • 12 large eggs
  • 5 shakes Tabasco
  • ¾ cup mayonnaise
  • 2 TBSP Dijon mustard
  • 1 tsp paprika
  • 2 TBSP finely chopped chives
  • Salt to taste

Directions
  1. Place eggs in a saucepan and cover with 1 inch of cold water and a healthy pinch of salt.
  2. Once at a rolling boil, turn them off, remove them from the burner, cover and set an 11-minute timer. After 11 minutes, place eggs in an ice bath (or cold running water).
  3. Once cooled peel eggs, cut in half and separate yolks. Put the whites in a large container and cover with cold water.
  4. Push egg yolks through a sieve over a bowl and mix with Tabasco, mayonnaise, Dijon mustard, paprika, chives, and salt. Adjust seasoning to taste. 
  5. Put into a piping bag (disposable plastic ones work great) and fill egg whites that have been blotted dry on kitchen paper or a clean tea cloth.
  6. Enjoy!

Spring 2026

Citrus Cheesecake

Shortbread crust ingredients
  • 1 1/2 cups flour
  • 1/3 cup sugar
  • 1 egg, beaten
  • 1/2 cup butter, softened
Cheesecake ingredients
  • 2 1/2 lbs cream cheese
  • 1 1/3 cups sugar
  • 2 tablespoons flour
  • 2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • 2 teaspoons lime zest
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cointreau
  • 5 large eggs
  • 2 egg yolks
  • 1/2 cup 35% cream
Directions
  1. To make shortbread crust, gently combine flour, sugar, egg and butter in a medium bowl.
  2. Spray Pam or other spray oil into a 10" springform pan, then press shortbread crust across bottom and 2 inches up sides of pan, roughly 1/4 inch thickness.
  3. Prick all over with a fork, then bake 10-15 minutes at 400°F until just golden. Allow to cool slightly.
  4. To make cheesecake filling, use a stand mixer or hand mixer to cream together cream cheese and sugar, then mix in flour.
  5. Add the citrus zests, vanilla, and cointreau. 
  6. Mix in eggs and egg yolks one at a time.
  7. Add cream slowly.
  8. Fill shell with cheesecake mixture to the top.
  9. Bake at 450°F for 12-15 minutes, then turn temperature down to 200°F and bake one hour further.
  10. Turn off oven and crack open door until cheesecake is cooled to room temperature.
  11. Refrigerate overnight before slicing and serving.
  12. Enjoy!

Winter 2026

Chef Ross’s Fish Chowder

Ingredients

  • 4 cups onion, finely diced
  • 2 cups carrot, finely diced
  • 2 cups celery, finely diced
  • 2 cups potatoes, diced
  • ¼ cup unsalted butter
  • 4 tbsp all‑purpose flour
  • 1 tbsp ground coriander
  • 1 piece double‑smoked bacon (about 2 inches)
  • 3 cups white wine
  • 3 tbsp Pernod
  • 8 litres fish stock
  • 6 cups diced fresh or smoked fish (salmon and whitefish such as haddock)
  • ½ cup 35% cream
  • 3 tbsp chopped tarragon
  • 3 tbsp chopped dill

 

Directions

  1. In a large stock pot, gently sauté the onion, carrot, celery, and potatoes in the butter along with the piece of bacon.
  2. After five minutes, dust the mixture with the flour and ground coriander. Stir with a wooden spoon until the vegetables are well coated and the flour becomes sticky.
  3. Deglaze with the white wine and Pernod, stirring continuously to form a smooth paste. Add the fish stock.
  4. Add the chopped fish and allow the chowder to simmer for 45 minutes.
    • For a smokier flavour, a little julienned smoked salmon can be added.
  5. Remove the piece of bacon, then stir in the cream, tarragon, and dill.
  6. Serve warm and enjoy.