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There are so many reasons I love Autumn, of which fresh, wild Chanterelle mushrooms can be counted amongst the top. Their delicate yet earthy flavour is unparalleled in the fungi world and when Fall comes around I find every chance I can to create recipes that include them! This risotto is super simple and gloriously comforting: serve it alone as a main or alongside a meat as a side – either way I promise you’ll love it. The chanterelles infuse the rice with an even richer nuttiness which in turn deepens the mushrooms’ flavour…it’s heavenly! If you’re new to risotto making, check out my  top 10 tips for great risotto HERE before you dive in, but it’s not a difficult process at all: the most important thing to remember is to KEEP STIRRING – and to serve the risotto immediately as soon as it is done so that it doesn’t start to set.

Serves 4-6


  • chanterelles
  • 5 cups of chicken stock
  • 2 Tbsp. finely chopped yellow onions
  • 6 Tbsp. butter
  • 3 Tbsp. olive oil
  • 2 cups Italian arborio rice
  • sea salt to taste
  • freshly ground pepper
  • 1/4 cup grated parmesan cheese
  • parsley leaves to garnish

Heat the chicken stock in the pan – maintain at a low simmer.

Sauté the chanterelles briefly in 1 Tbsp. of butter on a medium high heat – you want them just deepened in colour, not fried.

Sauté the shallots in 3 Tbsp. of butter and all of the olive oil until translucent. Continue sautéing for an additional 2 minutes stirring continuously. Add the rice and stir until thoroughly coated. Sauté lightly for a few moments and then add a ladleful of simmering stock. Continue to stir constantly until all of the stock has been absorbed and then add another ladleful. Repeat until all of the stock has been used and the rice reaches an al dente state.

Stir in the chanterelles, remaining 2 Tbsp. of butter and all of the grated cheese: season with sea salt and freshly ground pepper. Add parley to garnish and serve immediately.


All things Pumpkin Spice are in the air this month – hooray!! Today we’re adding in a little bit to some baked goodness with these delicious and seasonal pumpkin scones; they’re easy to make and should happily wipe away any holiday food cravings you may have already. For the ultimate Autumnal indulgence, serve these up with our Home-Made Gingerbread Lattes and we promise those gorgeous coloured leaves outside will look a little brighter!

Pumpkin SconesMake 8-10 scones

  • 3 cups all purpose flour
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1/3 tsp. allspice
  • 1/3 tsp. ground ginger
  • 1/2 cup raisins
  • 3/4 generous cup pumpkin puree
  • 3/4 cup heavy cream
  • 1/3 cup buttermilk or yoghurt
  • 3 Tbsp. maple syrup
  • 1/3 cup cold unsalted butter – cut into pea sized pieces

Preheat oven to 425 degrees F. and line a baking sheet with parchment.

In a medium bowl, whisk together flour, baking powder, salt and spices. Toss in the raisins.

Quickly work butter into the flour with hands until it forms a granular consistency.

In a liquid measuring cup, whisk together the heavy cream, buttermilk, pumpkin, and syrup. Add it all at once to the dry ingredients and mix quickly with a fork until moistened. Knead it in the bowl several times to gather any dry crumbs into the dough.

Turn dough out onto a lightly floured surface and pat it into a 1″ thick disk. Cut into 8-10 wedges and place on a bang sheet. Before baking, brush the tops with cream and sprinkle with sugar.

Bake 15-18 minutes and serve warm with Maple Butter.

Maple Butter

1 tsp. of maple syrup with 2 Tbsp. unsalted butter: mix while butter is sift and then refrigerate until ready to use.

Alice Choi - November 19, 2013 - 3:59 am

oh, I can’t wait to try these scones!! yumm!!

Kelly Wiseman - November 27, 2014 - 1:06 am

Time to whip these up for Thanksgiving morning, makes my day!

This is a seasonal twist on one of my favourite French desserts, Cherry Clafoutis, and a wonderful addition to the upcoming (at least here in Canada) Thanksgiving feast. You can use either pears or apples here, although I prefer the pears for their delicacy. Be sure not to over cook this dish – it should hold a slight custardy feel around the fruit – as over cooking will dry it out. In keeping with the season, I like to serve this with a bit of maple flavoured whip cream** or a slightly tangy crème fraîche and plenty of fresh spice.

clafoutisMakes 1 x 8 cup dish

  • 1 1/4 cups milk
  • 2/3 cup sugar, divided
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup flour
  • 3 anjou pears or macintosh apples, cut into thin slices
  • powdered cinnamon and freshly grated nutmeg for garnish

Preheat oven to 350 degrees F.

Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.

Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.

Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off yet).
 Distribute the pear or apple slices in an overlapping pattern on top of the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the fruit and sugar.

Bake in the preheated oven for 45 to 60 minutes, until the clafoutis is puffed and brown and a knife inserted into the center comes out clean.
 Sprinkle with cinnamon and freshly grated  nutmeg – serve warm.

** for maple whip cream, simply add a teaspoon of real maple syrup to your soft peaked whip cream as it’s beating – continue to beat until desired consistancy is reached.

Danielle Foreman Acken - September 27, 2013 - 9:55 pm

making this over the weekend!

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