This article is funny. A few years ago the British signed a petition to make it illegal for any restaurant or pub to call a pie a casserole with a pastry lid on it. Typically this is called a Shepherd or cottage pie. https://www.telegraph.co.uk/food-and-drink/features/pie-not-pie-mary-berry-re-ignites-foods-greatest-debate/. So according to them it a real meat pie has a double crust = top and bottom. The latest challenge is how much salt to put in. Without enough the taste of the meat doesn't come out but too much and you go over your daily sodium allowance. Leaving out the broth cuts down the salt quite a bit.
Our latest creation - a bulging 1.4 kg beef pot pie made with a double crust.
Just found an article on comfort food and how we link certain happy memories with certain foods. https://science.howstuffworks.com/life/food-happiness2.htm
In grade 10, our cafeteria has these home made butter tarts. I would always eat a pair during my 5th period spare as a pick-me-up for the afternoon lull. Lemonade brings me back to plastic cups, a gingham picnic cloth and Sunnyside park. Christmas is coming and this makes me remember making a gingerbread house with my little niece. It took us hours to get all those walls straight and all those candies stuck on. She's all grown up now with her own life...
We found old fashioned preserves while from Mennonite Country which makes me think of another time, a place where people appreciated the harvest and preserved it jars for the winter.
My dad's favourite pie was pumpkin pie. As he got on in years he forgot what day it was or who told him what but he always loved Allen's pumpkin pies. "Put lots of ginger" he would tell him. He loved that bite that the ginger gave the pumpkin pie. It's really simple yet not. It's the right balance between consistency, spices, and sweetness. Using real ingredients helps. But the baking is another story. Like the old saying goes, patience is a virtue....you can't hurry love and you can't hurry a perfectly baked pumpkin pie. You know you hit the right notes when it's soft yet firm, never runny and smooth on your palate. Happy Thanksgiving everyone! and dad I hope you are enjoying a piece....
Our "house" granola has all wholesome ingredients: organic maple, honey, dried fruits, nuts, seeds, just add milk or yogurt for a complete and nutritious breakfast, snack and/or pick me up anytime.
Half naked pies for spring in our new 6 inch format. Not the mini not the big pie but just the right size for two....
We carefully sourced all the products in our fine foods market. Vendors are from Ontario who use natural ingredients, grown in Ontario. Our cured meats are antibiotic free, hormone free, made from free range, organic meat. Tapas and Tapenade are vegan, to be used as spreads on crackers with your favourite wine or to top your own pizza. Our mustards can be used to marinade meat or on a gourmet hot dog...yum!
Our best gingerbreads yet. Commissioned for a party this last weekend we added a secret ingredient to spice things up...orange zest. Thick chewy gingerbread with that extra zing. As we wrapped and tied the bows, not a single break. They were perfect. Thinking of making gingerbreads all year.
The Lum Family
My parents were part of the legacy of Lichee Gardens. Food has always fascinated me. My dad always told me to never serve any food that you wouldn't eat yourself. I wanted to bring back the nostalgia of yesteryear, classic food that we knew as a child.