Mom's Apple Crisp with Crunchy Streusel Topping

My Mom doesn't bake much anymore, but one of the desserts she does make is her delicious Apple Crisp, which she adapted from a recipe belonging to my Grandma. Mom says Gran used to sprinkle water on top for a crispier topping, but I think Mom's version is excellent just the way it is. I made this Apple Crisp with the last of the apples we grew on our terrace this past summer, which made it enormously gratifying and an extra special treat. Mom uses the same buttery and crunchy topping on her Apple Crisp, as she uses on her equally fabulous Peach Crisp as well as her sweet-tart Rhubarb Crisp. The only changes she makes to the recipes are adding white sugar, rather than brown to the rhubarb, and using nutmeg rather than cinnamon with the peaches. The topping also freezes really well if you make more than you need. An easy and delicious dessert anytime of the year, this recipe has truly stood the test of time, having been passed down through three generations: from my Grandma, to my Mom and now to me — confirming it as a Styles family favourite.



Mom's Apple Crisp
Serves 6-8

4-5 golden delicious or Granny Smith apples
2 tbsp ground cinnamon

Topping:
2/3 cup all-purpose flour
1 cup brown sugar
2 cup Quaker Oats 
3/4 cup slivered almonds
2/3 cup melted butter


Peel, core and slice the apples into eighths or sixteenths. Place them in a bowl with the ground cinnamon, and gently toss to coat then pour into an 8-inch square pyrex dish, or similar. For the topping, mix the flour and brown sugar in a large bowl, then add the Quaker Oats and silver almonds and mix well. Pour the melted butter over the mixture and again, mix well. Sprinkle the topping evenly over the apples and bake at 375°F for about 30 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream. Yum.

Bar Mercurio: Italian-Inspired Trattoria on Bloor

Every city has its legendary spots that everyone agrees are terrific as well as hidden gems that magically capture the mood of a neighbourhood. Bar Mercurio is such a place. A charming and unpretentious Italian trattoria, this little darling in the Annex has been serving simple Italian fare to professors, politicians and neighbourhood devotés for over 25 years. A stylish restaurant, Bar Mercurio's allure is as much about the setting as it is about the food. Opened in 1997 by Giuseppe (Joe) Mercurio, this charming and romantic little bijou offers an extensive Italian-inspired menu featuring thin crust wood-fired pizzas, robust soups, sinfully delicious pastas as well as grilled veal chops, steak-frites and a small menu with daily specials. Each dish, from pizza to pappardelle to poussin is prepared by a two-man team in the restaurant's small open-concept kitchen, which sits beside Mercurio's popular marble clad bar, a great spot to perch, people-watch and enjoy a glass of vino from their great Tuscan-heavy wine list. 

The marble topped bar with record player

 A charming and unpretentious Italian trattoria, this little darling in the Annex has been serving simple Italian fare to professors, politicians and neighbourhood devotés for over 25 years

A stylish restaurant, Bar Mercurio's allure is as much about the setting as it is about the food

Bar Mercurio menu of Italian-inspired dishes

Glass of Italian Prosecco

Spicy Cannellini Bean Purée

Warm whole wheat and tomato focaccia

18-Month Aged Pink Peppercorn Piatto di la Rosa di Norcia Prociutto 

Calamari ai Ferri: Grilled Calamari with chorizo, cherry tomatoes and balsamico

Mi Terruño Expresión Malbec from Argentina

Each dish, from pizza to pappardelle to cornish hen is prepared by a two-man team in the restaurant's small open-concept kitchen

A Sea Explosion of Squid Ink Chitarra Pasta with mussels, clams, calamari and swordfish 

Free Range Cornish Hen with pistachio and smoked scamorza with sautéed mushrooms and puréed beets

Caffe Macchiato

Italian Ricotta Cheesecake with sliced apple 

www.barmercurio.com

Nami: Toronto's Best Japanese Sushi & Tempura

For over thirty years, Nami has been a quiet escape in the heart of downtown Toronto, for the finest sushi, sashimi, made-to-order grilled meat, fish and seafood at the Robata Grill, and Sukiyaki — Japanese hot pot. Considered to be one of the city's finest authentic Japanese restaurants, Nami is a hidden gem. My favourite sushi restaurant for many years, Kimono-clad servers tend to guests in the main dining area, as well as within private rice paper screened Tatami rooms which can be reserved for groups of eight people or more — a real treat. Peter oversees the Robata Grill and expertly prepares the most sublime grilled fish, seafood and succulent steamed mixed mushrooms bathed with butter, soy sauce and sake marinade. With an assortment of fish, many of which is brought in from Japan, it’s no surprise that 'nami' means 'wave' in Japanese. When it comes to uni, diners either love it or hate it, but Nami’s general manager and executive chef Tadashi Takinami absolutely loves it, with good reason, this “caviar” of the sea is imported direct from Hokkaido. The Sushi Bar is also a fabulous place to sit and watch the nigiri sushi and sashimi being hand prepared by seasoned sushi chefs, but our favourite spot is at the Robata Grill watching Peter masterfully grill the absolute best fish and seafood in the city.

The best seat at Nami is at Peter's Robata Grill 

Nami's sensational Shrimp and Vegetable Tempura

Chawanmushi with chicken, shrimp, ginko nut and shiitake mushroom, 

steamed in an egg custard soup with toromi-an sauce

Hot Sake

Peter on the Robata Grill preparing our Salmon Belly

Robata grilled salmon belly with grilled asparagus and red pepper

Nami sushi chefs preparing sushi, sashimi and omakase

Unami sushi: BBQ freshwater eel

Japanese Uni from Hokkaido

Ikura sushi

Nami is one of very few places in Toronto that makes authentic Honwasabi 

which is freshly ground wasabi from wasabi root

Salmon sushi

Chutoro: medium fatty tuna from Japan

Japanese Amberjack

Japanese Hamachi 

Botan Ebi with Fried head with sliced cucumber, wasabi and pickled white ginger 

Botan Ebi Sushi

Deep fried Botan Ebi shrimp head

www.namirestaurant.ca

Langdon Hall: Weekend Lunch at Wilks' Bar

Originally built as a Federal Revival mansion by the famous New York Astor family at the turn of the 20th-century, the property still exudes the air of an old Ontario estate, but few people are aware of the international connections in Langdon Hall’s hundred-year history. Built by the son of an English man who inherited American wealth, the grand home was intended as a summertime contrast to life in New York, London and a château in the Loire valley. From the outset, when the mansion was finally sold in 1982 with about thirty surrounding acres, the transformation of Langdon Hall from a private residence into a luxury country house hotel embraced the British tradition. To compliment the English ambience that is alive inside Langdon Hall, much has been done to renovate the grounds and gardens to their original Victorian magnificence, as envisaged by its owners architect William Bennett and Mary Beaton. 

Considered to be one of the top hotels in Canada, I've been escaping to Langdon Hall for over 20 years and have spent many memorable weekends there with both friends and family, blissfully enjoying their spectacular spa, playing croquet on the crisp manicured lawns, relaxing in the tranquil secluded outdoor pool, exploring the impressive chef's kitchen garden, and of course indulging in Langdon Hall's exceptional cuisine by the superbly talented Jason Bangerter — one of my favourite chefs in Canada. In addition to Langdon Hall's main dining room, one can also dine at Wilks' Bar. Offering lighter lunches and dinners in a cozy club-like atmosphere, the bar has a welcoming wood burning fireplace, a collection of comfortable leather chairs and period photos of Langdon Hall’s original founding family. Elegant and refined, taking the time for a weekend lunch at Wilks' is one of life's more delicious pleasures.  

Seasonally updated urns outside the main doors of Langdon Hall

Flaming oak on the grounds between the main house and the Annex at Langdon Hall

Elegantly decorated with leather seating wooden tables, Persian-style carpets and a roaring fireplace

Wilks' Bar menu at Langdon Hall 

Fresh flowers add a splash of colour on each table

Glass of sparkling Italian Prosecco

House churned butter garnished with Maldon salt

Fresh baked Sourdough bread

San Matteo Gavi

A full bodied richly flavoured Gavi from the Piedmonte region of Italy

2016 Lotus Cabernet Sauvignon from California

A dry and excellent vintage from Sonoma

Leek and Potato Soup

Burrata with Yellow Beets and Heritage Tomatoes garnished with olive, chives and dill

Ontario Cheese Board with Gunn’s Hill 5 Brothers, Brigid’s Brie, goat cheddar, raspberry compote and Danish rye

Homemade Raspberry Compote

www.langdonhall.ca/wilks-bar

Parmesan Shortbread

Makes 12

Recipe courtesy of chef Jason Bangerter

3/4 cup flour

1/2 cup butter, at room temperature

1/2 cup Parmigiano-Reggiano cheese, grated

Salt and pepper to taste

In a medium mixing bowl, combine the flour, butter, cheese, salt and pepper to taste. Mix with your fingers until combined and the dough can be compressed into a ball without falling apart. Cover with plastic wrap and chill for 30 minutes. Transfer to a floured work surface and roll out with floured rolling pin until the dough is 1/4-inch thick. Use a cookie cutter to make rounds, then transfer to cookie sheet covered in parchment paper and bake in 360°F for 15 minutes or until golden brown.