Red Fred Whole Wheat Waffles
These waffles are my son’s Sunday morning favourite. I usually double or triple
the batch, cool them, and freeze them to pop in the toaster on busy weekday mornings.
1 cp Red Fred Red Fife Whole Wheat Flour
1 ¼ tsp Baking Powder
½ tsp Baking Soda
2 TBSP Brown Sugar
¼ tsp salt
1 large egg
1 ½ cps Buttermilk
3 TBSP melted butter
Preheat waffle iron, grease lightly with a vegetable oil. Stir together flour, baking
powder, brown sugar and salt. Whisk egg, buttermilk and melted butter together.
Fold buttermilk mixture into flour mixture until just combined, the batter will
be slightly lumpy.
Pour approximately ½ cup batter onto the hot waffle iron, spread batter evenly.
Cook according to manufacturers instructions.
Serve immediately with warmed maple syrup, sliced peaches and wild blueberries
Fred’s Bread Baguette stuffed with Roasted Heritage Pork, Kozlik’s Double
Crunch Mustard & Fennel Slaw on the Side
One day, chef Wendy Blackwood told me about the best thing she had eaten on a recent
trip to England – warm, spit roasted pork and crackling on a buttered,
crisp baguette with grainy mustard. I just happened to be hungry at the time
and couldn’t stop thinking about this perfect sounding sandwich until I made
it. We served this on 6 foot long baguettes at Toronto Taste this year. It really
is worth the trouble.
5lb pork loin roast
¼ cup each chopped fresh thyme, rosemary and parsley
grated zest of 2 lemons
1 tsp fennel seed, crushed
1 TBSP sugar
1 tsp salt
1 tsp pepper
10 whole cloves of garlic, peeled, lightly crushed olive oil
2 Fred’s Bread French White Baguettes, sliced horizontally
½ cp unsalted butter, softened
½ cup Kozlik’s Double Crunch Mustard
With a small knife cut slits into the roast and insert the cloves of garlic all
over. Combine the remaining ingredients with just enough oil to make a paste and
massage the roast with the paste. Cover and refrigerate overnight. Let the pork
come to room temperature. Preheat the oven to 375F or prepare your spit and bbq
for indirect heat roasting. Roast uncovered until the internal temperature comes
to 135F. Let the roast rest for 15 minutes before slicing.
I make this salad in the spring with asparagus, in the summer with green and yellow
zucchini, and in the fall with fennel. It’s a good contrast to the pork, and
so very simple, but the best things are.
1 bulb fennel, sliced very thin on a mandoline
½ cp freshly grated Parmigiano Reggiano
¼ cp fresh lemon juice
¼ cp coarsely chopped fresh parsley
3 TBSP of olive oil
salt and pepper
In a large bowl, combine all the ingredients. Season with salt and pepper to taste.
Cover, and let stand at room temperature for 1 hour before serving.
Spread the baguette halves with butter and mustard, drape the pork and crackling
along the length of the baguette bottoms, place the top halves on, press and slice
in 6” lengths, enjoy immediately with a side of slaw.
6 Paper thin slices of Niagara Prosciutto
24 Red Fred Joystyxs
Cut each slice of prosciutto, lengthwise, in 1/2" strips. Wrap each strip around
one end of each Joystyxs. Present in a large glass, small vase or Mason jar.
Red Fred 100% Whole Wheat Peachy Scones
These scones are surprisingly light in texture when you consider they are made with
100% whole grain whole wheat. The nutty, sweetness of the red fife flour is a lovely
complement to the fresh peaches and spice. Serve with sweet butter.
Makes 8 large scones
Preheat oven to 450F
3 cps Red Fife Whole Wheat Flour
3½ TBSP baking powder
1 tsp salt
5 TBSP dark brown sugar
¼ tsp nutmeg
½ tsp cinnamon
¾ cp butter, cold, cut into ½" cubes
1 cp milk
3 cps peaches, washed, pitted, chopped in ½" dice (about 6 Ontario peaches)
3 TBSP cinnamon sugar
Extra flour for dusting
In the bowl of a *food processor, combine flour, baking powder, salt, brown sugar,
nutmeg and cinnamon, buzz 2 or 3 times to combine. Whisk eggs together and combine
with the milk. Set aside. Scatter the chilled, cubed butter over the flour in the
bowl and process on and off for about 15 seconds or until the mixture resembles
a coarse meal. Place flour mixture in a large stainless bowl and toss in the cubed
peaches. Make a well in the centre of the flour and add the milk and egg. Toss together
lightly with a rubber spatula until there are no visible signs of dry flour. With
floured hands knead the dough together 2 or three times. It will be quite sticky.
On a very well floured surface turn the dough out, sprinkle with flour and pat out
into a 10" circle. Divide the circle into 8 triangles with a sharp, floured knife.
With a floured metal spatula, place the triangles on a parchment lined baking sheet,
about ¼ apart. Sprinkle all triangles with cinnamon sugar. Bake for 30 minutes,
or until the top and bottom of scones are a medium brown. Serve warm.
*By hand: Combine all dry ingredients in a large bowl and whisk together. Scatter
chilled butter cubes over the flour and cut in with a pastry blender until mixture
resembles a coarse meal. Proceed to add peaches and continue with the remaining
Red Fred BLT Salad
This is the perfect time of year for this salad, using the ripest tomatoes and fresh
herbs still in the garden. If you just want that BLT sandwich, slice the tomatoes,
and layer all the ingredients between two pieces of thick cut toasted City Sourdough,
brushed with olive oil, or grill on a panini maker.
Double up on this crouton recipe and store the extra croutons airtight to toss in
soups or salads.
½ Red Fred City Sourdough Batard, crust removed and torn into ½" pieces
1 TBSP olive oil
pinch of salt and pepper
2 juicy, red ripe field tomatoes
2oz Bonnecherre Raw Sheep's Milk Cheese, coarsely grated
2oz Pancetta, sliced, cooked crisp, drained, cooled and crumbled
¼cp loosely packed fresh herbs like thyme, Italian parsley, chive, oregano, coarsely
small clove of garlic, minced
2 TBSP olive oil
¼tsp freshly ground pepper
olive oil for drizzling
4 cps arugula leaves
1 TBSP olive oil
2 tsp balsamic vinegar
salt and pepper
Preheat oven to 350F
Combine torn bread crumbs, olive oil , salt and pepper in a bowl and toss to combine.
Place on parchment lined baking sheet and bake for 15-20 minutes or until golden
brown and crispy. Let cool.
Increase oven temperature to 450F
With a serrated knife, cut tomatoes across their equator in half. Using a small
spoon scoop out most of the centre of the tomatoes and place pulp in a sieve over
a bowl. Sprinkle the tomatoes with a pinch of salt. Squish the pulp through the
sieve with your hands or spatula, reserving the juice. Combine the croutons, pancetta,
cheese, herbs, garlic, olive oil, salt, pepper and reserved tomato juice (do not
use more than ¼cp).
Place the tomatoes, cut side up on a parchment lined baking tray. Loosely stuff
each tomato with a ½cup of crouton mixture, mounding the top. Drizzle with olive
oil, and top with a grind of pepper. Any extra stuffing can be scattered on the
baking tray, and used as garnish later. Bake for at least 15 minutes until tomato
shell has softened, cheese in the stuffing is sizzling and the croutons have dark
brown tips. Remove form oven and serve hot or at room temperature. The stuffed tomatoes
can be refrigerated overnight and eaten the next day, warmed or brought to room
In a large bowl toss the arugula, olive oil, balsamic vinegar and pinch each of
salt and pepper. Divide the salad between 4 plates and place a tomato half along
side the arugula. Sprinkle with extra crisp croutons.
Bread and Butter Pudding
Created by Chef Keith Froggett for Fred's Bread 15th Anniversary Luncheon
Soft butter for spreading on the bread
1 vanilla bean
300 ml cream
300 ml milk
8 egg yolks
175 g sugar
1½cups of raisins, soaked in Brandy for 24 hours
8 to1 0 slices of good quality day old white bread, cut ¼inch thick, crusts removed
Extra sugar for caramelizing
Split vanilla pod and scrap seeds into a saucepan with cream, milk and sugar. Bring
to a boil and remove from heat.
Whisk yolks in a bowl; add cream mixture slowly while stirring.
Arrange bread in a buttered pan in three or four layers with raisins in between.
Pour the warm custard over and press gently, let stand for 30 minutes.
Bake at 350 degrees in a water bath until the custard begins to set, about 30 minutes.
Remove from oven and leave to set for about an hour.
Sprinkle with sugar and caramelize using a propane torch.
Serves about 8 to 10
Crush Lobster Club
1 'Red Fred' 100% Whole Wheat Sandwich Loaf
3 1 ½lb Lobster
½Cup Tarragon Mayonnaise
¼Cup Tomato Chutney
1 Head Bibb lettuce
8 Slices Double Smoked Bacon
Yield: 4-6 Sandwiches
1. Place lobster in salted boiling for 7 minutes remove and place on baking sheet
and allow to cool on counter top.
2. Once lobsters have cooled remove the meat from the shells. Rough chop the lobster
and combine with the tarragon mayonnaise and chill in refrigerator.
3. Crisp bacon in large pan. Remove and place on paper towel to remove excess fat.
4. Toast bread. On one slice of bread spread tomato chutney. Then add lobster, bacon
and Bibb lettuce and top with other slice of bread.
Created by Chef Michael Wilson of Crush Wine Bar for Fred's Bread 15th Anniversary
2 Cups ¼" Dice Onion
1 ½Cups ¼" Dice Red Peppers
1 Cup ¼" dice Celery
¾Cup Brown Sugar
½Tsp Ground Cinnamon
½Tsp Ground Nutmeg
½Tsp Celery Salt
½Tsp Ground Black Pepper
¼Tsp Ground Clove
¼Tsp Ground Ginger
Combine all the ingredients in a large pot and simmer for 30-45 minutes.