 | I was a little worried about including a kale salad in this book because they were very trendy for a while, and I don’t want the book to seem dated. But this is a magical version of kale salad. It has so much of what other kale salads are often missing: crisp cheese for texture, a creamy dressing for richness, and a serious kick from a strong Dijon mustard. Don’t use something like Grey Poupon here. You need to look for a brand that has some real heat, like Edmond Fallot. |
 There is something to be said about desserts that can be made ahead of time. A triumphant souffle, towering as it comes out of the oven, will quickly deflate if you bake it before the guests arrive. An apple pie crust once tender and flaky will become soft and soggy if more than a day old. We love these desserts but the elegance diminishes if prepared too far in advance.
Read article, plus recipe for Pear, Cranberry & Almond Cake in the Relish Elgin Holiday Edition.  In 1969, Rien Van Brenk had completed an education in business and pomology (the study of tree-grown crops) in Holland. He knew he wanted to grow apples and after looking at farms in Australia, the US and Canada, he was determined to pursue his dream in Canada.
Rien’s son Brian says, “Dad went all over Ontario digging holes looking for the farm he wanted. (It’s important for an orchard to possess uniform soil texture throughout.)” In London Ontario, Rien also met wife-to-be Helen, a nurse from Australia traveling abroad. They married, purchased 135 acres on Erin Line and started their farm and family near Wallacetown. Read the Ven Brenks' story in the Holiday Edition of Relish Elgin magazine. |
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