Our dear friends Cory and Richard have enormous hearts and when they entertain they do so with warm generosity, surprising guests with wonderful recipes and signature culinary creations. Invited for six glorious days at their country oasis, we arrived at Hilltop just in time for cocktails and Richard's sensational Sweet Ontario Strawberry and Ricotta Crostini drizzled with balsamic glaze and garnished with julienned basil from the garden — simply delicious. Dinner featured Cory's 3-week aged steaks from esteemed local butcher, Highgate Tender Meats. Beautifully seasoned and grilled to perfection, along with Richard's decadent Twice-Baked Potatoes and his delicious Strawberry Salad with Local Honey Vinaigrette. Accompanied by delicious bottles of Tuscan Chianti, Cory and Richard's dinner was outstanding from beginning to end, with a decadent sweet finale — Strawberry Custard Pie from Park's Blueberries, a family run blueberry farm and country store in south western Ontario.
Family owned and operated since 1977, Highgate Tender Meats sells family farm raised beef with no antibiotics or hormones and aged for 3 weeks giving it optimum flavour and tenderness
Three gorgeous steaks from local Highgate Tender Meats, seasoned,
perfectly cooked and being expertly sliced by Cory
cheddar cheese and half and half cream
luscious sweet local strawberries and Richard's Strawberry Salad with Honey Vinaigrette
Natasha's Kitchen by Natasha Kravchuk
Strawberry Salad with Honey Vinaigrette
Serves 6
Recipe courtesy of Natasha's Kitchen
For the Strawberry Salad:
5 oz spring mix salad greens
1/2 lb strawberries, hulled and sliced (Ontario Strawberries)
1/2 cup feta cheese, crumbled, or goat cheese
1/4 cup red onion, thinly sliced
1/2 cup sliced almonds, toasted
For Honey Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar, or added to taste
2 tbsp honey
2 tsp dijon
1/2 tsp salt, or to taste
1/4 tsp black pepper, or added to taste
Place a medium skillet over medium heat. Add the sliced almonds to the dry skillet and toast, tossing the nuts frequently until fragrant and golden, about 5-7 minutes. Transfer to a bowl and set aside to cool. In a measuring cup or mason jar, combine the dressing ingredients and whisk until well blended.
Add salad greens to a large serving bowl. Top with sliced strawberries, red onion, almonds, and feta cheese. Just before serving, drizzle dressing over the salad to taste and toss to combine for the flavours to meld.
Richard's Twice-Baked Potatoes
Serves 4
Recipe courtesy of Natasha's Kitchen
4 russet potatoes, about 2-pounds
1/2 cup sour cream
1/2 cup half and half, or whipping cream
2 tbsp green onions, diced
1/4 cup cooked bacon, chopped
1 1/2 cup cheddar cheese, grated
1 tsp garlic salt
Preheat the oven to 400°F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed. Cut the potatoes in half lengthwise and scoop out the insides, leaving about 1/4” in the shell, and transfer into a large bowl.
Mash the potatoes with a potato masher or fork. Add the sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy. Add the green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine. Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.
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