Category Archives: Food

A Taste of Berlin 1916 – Holiday Potluck

The JMA team, along with friends both old and new, gathered together to take a culinary journey through time during our annual holiday potluck. This year, rather than looking to the far corners of the world for recipes, we crafted dishes that would have been made right here in Kitchener 100 years ago. For the uninitiated, 1916 was the very year that the citizens of Kitchener voted on the city’s name change from Berlin. Wartime tensions lead to the decision to change the city name and other options on the ballot included Brock, Keowana, Adanac (Canada spelled backwards), Corona, and Benton.

Our celebration of our local history was heavily inspired by the city’s German and Pennsylvanian Dutch roots. As one of the party attendees exclaimed while laying eyes on our holiday feast, “Wow, thats a lot of meat and potatoes!”

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The historic recipes on offer included fresh homemade bread, hearty soups and curried sausage, delicate minced pies, and festive jellied aspics. All of this was topped off by a main course that could only be described as decadent, featuring both a roast goose and a duck. (Here at the office we enjoyed the leftovers for the following week!) Each contributor had a lively story to tell about how they selected their recipe, and then made their own adjustments, often cheating to add ingredients that were likely sparse in wartime era Kitchener.

The holiday potluck was a major hit and a wonderful way to kick off the holiday season and enjoy each others company. The JMA team wishes you all a happy holiday and a safe and prosperous New Year as we head into 2017!

Old Fashion Tomato Soup Recipe

Ingredients:

6 large vine-ripened tomatoes
2 small yellow cooking onions
6 cloves of garlic (whole)
½ cup olive oil (for roasting tomatoes, onions and garlic)
dash of oregano
4 cups chicken stock
4 tablespoons butter
¾ cup heavy cream
salt & sugar to taste

Instructions:

1. Cut tomatoes and onions in half, roast with olive oil, oregano and add garlic in oven at 450 degrees until caramelized.
2. Boil chicken stock until reduced to 1/3 of the original liquid, add butter, cream and simmer on low heat.
3. Crush or blend tomatoes and onions, combine with chicken stock mixture.
4. Add sugar and salt to taste.
5. Simmer on low/medium heat & reduce to desired consistency.
6. Serve warm and enjoy!

For more information on the culinary history of Kitchener check out www.ryeandginger.ca

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The South China Sea Holiday Potluck

Okay, so the holidays are over, but we are still reminiscing on the details of our Christmas party last month. If you are familiar with our firm then you probably know about the annual John MacDonald Architect holiday potluck party. For the past 20 years our Christmas Potluck has had a worldly theme; this year the festivities where inspired by the South China Sea. Attendees could select any country that coasts the sea to create a traditional dish. The main countries represented in this year’s meal were China, Vietnam, Malaysia and, the Philippines. 

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The party always starts with a welcoming beverage; this year’s drink was a mango daiquiri. The rum that was on hand to make this drink was 65% proof, so the amount put into the drink should have been cut back, of course that didn’t happen. Needless to say, the first sips of the daiquiri were strong and more mango and ice was added to try to tone down the rum taste, with little success. While still delicious, we only had one round of this slushy drink.

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This year the meal started with some “lighter” appetizers, included Pilipino spring rolls, banh mi (Vietnamese sandwiches), and spicy prawn and scallop satays. The appetizers where gone in no time, and most of us were satisfied before we even started the entreés. A light and fresh tasting hot and sour shrimp soup then kicked off the main course.

Before we dug into our meal, the usual round table explanation of ingredients and cooking method was presented by each chef. The main course consisted of the best-ever sticky asian ribs, bbq chicken, stew, chicken skewers with peanut sauce, grilled asparagus and rice. This year’s mains were a bit heavy on the meat, but all very delicious. The flavours complemented each other extremely well, with hints of lime, ginger, and turmeric, helping to bring each dish together on one plate.

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Next up; Dessert! This year there was a lot of sweet treats to choose from. There were two flavours of home made ice cream; roasted coconut and star of anise, both could be accompanied with either a banana sticky rice or the tapioca pudding, or each could stand alone. With full bellies we ended the evening chatting and dividing the left-over up to take home for lunch the next day.

JMA Massassauga Camping Trip II

The Second Annual JMA Canoeing Adventure officially began in the parking lot beside our office. It was a Friday morning in early August, when 5 adventurers – John, Margaret, Matthew, A.J.(me) and Michelle – embarked on a two night, three day journey into the great outdoors. Northbound from Kitchener, they crossed the country in two trusty Toyota’s arriving at Pete’s Point in Massassauga Provincial Park in the early afternoon. After the canoes were rented and loaded, they embarked upon the second leg of the journey, across the water and into the wilderness. The weather was outstanding. We managed to make it to our site in 2 or so hours despite a slight head wind, and break for a dip part way.

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The Campsite, located deep in the Massassauga Archipelago was full of possibilities, complete with a slowly rising shelf of Precambrian Shield for swimming, two great tent clearings, a bathroom box in the woods with a view of a beautiful grotto like brooke, a grill for the fire and a leaky teapot someone had left for us. After the tents were set up, John and I set out to get some extra fuel (wood). We found a dead tree and set about harvesting the better part of the top third bringing it back to site in the canoe. John made a roaring fire which died down into a nice bed of coals upon which he cooked 4 very nice, very large pieces of top sirloin beef. The Friday feast was completed with corn, eggplant and peppers, salad and grilled pineapple and peaches, poached in rum.

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On Saturday morning, after a few of us took a dip, we prepared breakfast. Using Margaret’s large paella pan, we cooked a pound of bacon, and then (with a lot of the grease sizzling away still in the pan) we made peach pancakes. The trick with peach pancakes is to bring instant pancake mix and canned peaches. Chop the peaches in the can, then add with the juice into the pancake mix. We had terrific results and will likely recycle the recipe for the Third Annual JMA Canoe Adventure.

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Despite a soft rain we embarked on a trip to Wreck Island, known for its geology and outstanding swimming. The water was very flat and the rain kept us cool as we paddled to the very edge of the archipelago. Upon our arrival the skies began to part and we enjoyed a very sunny picnic on the island. The picnic featured three types of sandwiches, a genoa salami with spinach and dijon mustard on a healthy artisanal multi-grain, a hummus wrap with roast veggies, and a cucumber sandwich on a light rye with fresh dill and lemon cream cheese.

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After a refreshing swim under a very blue sky we pushed off again, bound for our camp site. The paddle home was long under a hot sun. We had a delicious chili with avocado and buns for dinner. The evening was spent by the fire with smores, and jokes and laughs.

IMG_6262Sunday morning was filled with relaxing and intermittent packing. At noon we said farewell to the campsite and, with a breeze at our back we leisurely paddled back to the launching docks. After dropping off the canoes we headed back south to civilization. We stopped for Ice Cream in Mactier and continued to snake through the country avoiding the Muskoka traffic. For the final meal of the weekend we enjoyed a high class affair at the Whistle Stop in Beaton. In various levels of grunginess we five adventurers savoured the fabulous meal before we finished the drive into the sunset and home to Kitchener.

Pre-Columbia Tropical American Potluck

Every year the friends and family of JMA gather to share in the holiday season with a themed potluck. Through this event the attendees taste buds travel the world. This year we not only visited South America but we also traveled through time, to the days before the arrival of Christopher Columbus. The name of this year’s event, “Pre-Columbian Tropical America”.

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As always our holiday potluck started with a traditional drink. At past events this has been tea, beer or liqueurs. This year we were treated to Pisco Sours, a cocktail originating in Peru. This sweet and sour beverage was a big hit among the potluck attendees, so much so that we ran out of the Pisco and lime juice. Get the recipe here: Pisco Sour.

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The dishes were placed on the table in preparation for dinner and before the meal began each dish was explained by its maker and the themed dishes were revealed. As you can see the table looked stunning with bright colours, and interesting textures topped with fresh garnishes.

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The pumpkin soup was served first. The warm purée was a nice way to awaken the palate in anticipation of the intense flavours of lime, hot peppers, cilantro and onion.  A roasted wild boar on a bed of sweet potatoes was one of the highlights of the event. The boar was purchased from a local farm outside Stratford and had a lovely mild taste and juicy meaty texture. Unfortunately we don’t have the recipe for this dish. It was more of an improvised creation inspired on readings of Pre-Columbian cooking culture.

It took us until dessert before we noticed that the Cuban rumba background music was on repeat, playing the same 3 minute song continuously all evening, a testament to the good food and good times. The desserts were no let down to the excitement of the mains. There were Alfajores, a sandwich like cookie with dulce de leche in the middle, and a tropical fruit salad in a light prickly pear juice. Sweet treats were not common in Pre-Columbian times, but we couldn’t go without dessert now, could we?

We encourage you to try some of these exciting dishes. Let us know how it works out!

JMA’s Pre-Columbian Potluck Recipes

Pisco Sour

Sikil-Pak Dip

Pumpkin Black Bean Soup

Nopalitos Salad

Boiled Yuca with Mojo

Black Quinoa with Squash

Zic de Venado (pickled Venison)

Arepas

Alfajores cookies

Tropical Fruit Salad