September 29, 2011

proof rum, pioneer pints, Vol. 53

We have a yearly, end of September tradition of visiting Black Creek Pioneer Village and then apple picking at Devins. For us, it’s the perfect way to mark the beginning of autumn. This year, we were pleasantly surprised to find that Black Creek ( had opened its very own brewery. Black Creek has a few fall festivals coming up and we do recommend visiting them and the brewery. Enjoy today’s two pioneer ale and orchard-inspired cocktails. ‘Like’ us on Facebook and Twitter to get last minute updates on tastings, parties & events.

Harvest Punch 2 oz proof rum • 4 oz apple cider • 1 oz maple syrup • 1 oz fresh lemon juice
To an ice-filled shaker, add 2 oz proof rum, 4 oz apple cider, 1 oz maple syrup and 1 oz lemon juice. Shake and strain into Collins glass filled with ice and garnish with apple slices.


Black Creek Boilermaker 1 oz proof whisky • 1 Black Creek Beer
Pour the proof whisky in a shot glass. Pour the beer in a pint glass. It’s pretty simple – knock back the proof whisky and chase it with the beer. Traditionally, the shot of whisky was dropped into the beer and drank in one gulp, but we prefer to savour our drinks.

Black Creek Historic Brewery recreates the techniques, tools and recipes used by brewers in 1860s Ontario. Their Brew Masters do everything by hand on a small scale. 

It's a great place to learn about beer because, unlike a modern commercial brewery, you can see every step in the process for yourself. And, no one else has a Brew Master ready to welcome visitors in period costume. (


Devins Orchard is a family owned and run farm business, now in it’s 90th year! It has evolved over the years from a wholesale orchard, providing fresh apples to the local fruit markets in Aurora, Newmarket and Stouffville, to a pick your own farm/market with over a dozen varieties, some old favourites and some just a few years on the scene. Today, the fourth generation of the Devins family is active on the farm and we look forward, as always, to sharing our farm this fall with all our wonderful customers. (

MacIntosh, Cortland and Wealthy apples are in season now. Make sure to pop into their market store for apple butter, cider and pies.


Because we are still enjoying a balmy autumn, it is far too early to jump into the cold weather menu of stews and soups. That’s why this sweet & tart autumnal salad, made with a bounty of delicious fall fruits, is a perfect seasonal main or side dish to accompany pork, chicken or salmon.

Autumn Fruit Salad 1 large apple, peeled, cored, and cut into 1/2 inch cubes • 1 ripe pear, peeled, cored, and cut into 1/2 inch cubes • 1/4 cup pomegranate seeds or dried cranberries • 1/4 cup walnuts • 4 oz firm blue cheese, crumbled • 1/2 red Onion, sliced thin • 1 tbsp proof whisky • 1 tbsp balsamic vinegar • mixed greens • Salt and Freshly Ground Pepper, to taste
Place the walnuts on a cookie sheet and toast in a preheated oven at 350 degrees for 3 to 5 minutes. Remove, let cool, and roughly chop.
In a large bowl, toss together all the ingredients, except greens. Season to taste with salt and pepper. Serve over bed of mixed greens.

Weekend Forecast:
Saturday: Sunny with cloudy breaks and a whopping high of 10 degrees
Sunday: Mainly sunny and 14 degrees

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