Join us for the ninth annual [Virtual] W. Kenneth McCarter Memorial Dinner featuring a presentation by Dr. Sonia Anand.
Dr. Anand is a medical scientist, currently the Eli Lilly Canada – May Cohen Chair in Women’s Health and Michael DeGroote Heart and Stroke Chair in Population Health and Epidemiology at McMaster University. She was the 2020 Janet Rossant Lecturer, Massey College and she is also the Canada Research Chair in Ethnic Diversity and Cardiovascular Disease.
Members are invited to order a special 3 course college dinner prepared by the Massey College chef and inspired by the book: “Oxford Food, An Anthology” by Ursula Aylmer whose husband was the Master of St Peter’s College, Oxford from 1978-1991. Meals can be delivered or picked up from the College directly, please note that numbers for prepared meals are limited. We are also offering the recipes for the evening meal for members who would prefer to prepare and cook their own college meal.
Following the presentation there will be a Q+A and breakout rooms will follow at the end of the official program to allow us to connect.
This is a special event that will undoubtedly evoke fond memories from Oxbridge and will help to forge new ones in Toronto.
A link to the Zoom will be sent to you once you’ve registered. Please note meal orders must be received by April 12 at 5pm.
Organized by The Oxford Cambridge Society of Toronto in loving memory of Ken McCarter who passed away in 2016. Ken’s many contributions to our alumni network as well as the wider community are recalled and honoured through this event.
Any questions, please reach firstname.lastname@example.org
Oxford Cambridge menu recipes
Sweet Pea and Mint soup
1 tbsp vegetable oil
1 stick of celery
3 cups of frozen peas
1 bay leaf
3 cups of water
1 sprig of mint
1 tbsp lemon juice
Heat vegetable oil and a medium sized pot. Roughly chop the onion and celery and saute for 5 mins on a medium to high heat. Pick the mint leaves and add half to the pot. Add half the peas, the bay leaf and the water. Bring to a boil and turn down to a simmer. Cook for 30 mins and then remove from the heat. Add the remaining mint and peas and blend till smooth. Season well, add a little lemon juice and bring back to a simmer before serving.
Roasted Chicken Supreme:
4 x chicken supreme skin on, ribs and backbone removed, drum bone in
2 tbsp. vegetable oil
Salt and pepper
In a skillet, heat oil over medium high heat and add chicken. Add salt and pepper. Brown the chicken on both sides. Place skillet in oven and roast for 20 minutes at 380 F or until the chicken is fully cooked (internal temperature 170 F or 77 C).
Set chicken aside, cover and keep warm.
3 tbsp olive oil
1 clove of garlic
2 tbsp chopped tarragon
1 lb of brown mushrooms, chopped
½ c chopped carrots
½ c diced onion
½ c chopped celery
2 tbsp tomato paste
1 cup white wine
1 bay leaf
1 c veal stock
1/2 tbsp. of butter
3 tbsp lemon juice
Heat olive oil in a small saucepan and saute garlic, tarragon, mushrooms, carrots, onion and celery. Stir in tomato paste and white wine. Add bay leaf and bring to a simmer. Add veal stock and continue to simmer until liquid is reduced by half. Strain. Whisk in butter and lemon juice. Keep warm.
Confit of Fingerling Potatoes
1 lb. fingerling potatoes
1 lemon zested
2 bay leaves
1 tbsp black peppercorns
4 sprigs of dill
2 cups olive oil
Wash the potatoes, dry them and then put them into a deep baking dish with the lemon zest, bay leaves, peppercorns and dill. Add olive oil until the potatoes are fully covered and roast at 350F for 45 mins.
Remove from the oven when you can pierce the potatoes with a fork. Remove from the oil and season with salt.
French Green Beans
1 lb. French Green Beans
4 cups cold water
2 cups ice
½ tbsp olive oil
Trim top ends of the French Green Beans. Boil or steam the beans in salted water until tender. Plunge in bath of ice and water to set colour. Reheat before serving and toss with olive oil and seasoning
1 bunch of baby carrots washed and tops trimmed.
Boil in salted water until tender. Cool in ice bath (see above). Reheat before serving. Toss in olive oil and season.
Asparagus and Cheddar Savoury Flan Tart
Serves 4 – 6
For the crust: yield 1 x 11” pie crust (quiche pan or tart pan)
1 large egg
2 + 1/2 tablespoons ice water
1 + 1/2 cups all-purpose flour
1/2 teaspoon sea salt
10 tablespoons unsalted butter, sliced into small cubes
In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.
Your cold quiche crust is ready to be filled and baked!
If you prefer the blind-baking method, heat your oven to 350 degrees. Line the bottom of the quiche crust with a piece of foil. Place pie weights (you can use dry beans as pie weights) on top of the foil to keep the bottom of the quiche crust from rising up. Briefly bake the crust for 7-8 minutes. Your quiche crust is now ready to be filled and baked according to recipe instructions.
Savoury Flan Filling:
1 pie crust (as above) or 11” store bought or homemade pie crust/tart crust
3 tablespoons butter
1 small onion, finely chopped
1 bunch asparagus, chopped into 1/2-inch pieces
1 tablespoon minced garlic
1/4 cup chopped chives
2 tablespoons Dijon mustard
1 cup heavy cream
1 teaspoon grated nutmeg
1 tablespoon salt
1 tablespoon cracked black pepper
1 1/2 cups shredded Cheddar
Preheat the oven to 400 degrees F. Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.
In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.
In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, salt and pepper. Whisk together until well combined. Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.
Bartlett Pear Poached in Cider and Honey – Served with Crumble Topping, Creme Anglaise and Poached Rhubarb
4 bartlett pears
2 cups cider
1 cinnamon stick
1 star anise or 3 cloves
¼ cup of honey
¼ cup sugar
Add the cider, spices and honey to a sauce pan and simmer for 20 mins.
Peel and core the pears and add to the pan and cover with a lid.
Simmer for 10 mins, then turn the pears and cook for another 5 – 10 mins or until cooked but still firm. Remove from heat and chill in the liquid.
50g light brown sugar
Pinch of salt
50g cold butter diced
Preheat oven to 340F
Mix flour, sugar and salt together. Add the butter and rub it into the flour until you get a sandy texture and then spread evenly on a parchment lined baking sheet. Bake in the oven, stirring every 10-15 mins until golden brown. Remove from the oven and set aside to cool.
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean
3 large egg yolks
3 tablespoons sugar
Combine milk and cream in a heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
Bring milk mixture to simmer.
Remove from heat.
Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture.
Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into a bowl. Cover and chill. (Can be made 1 day ahead.)
2 sticks of rhubarb
1 cup sugar
1 cup water
1 2-inch piece vanilla bean
1 star anise
2 tbsp grenadine
Add sugar, water, star anise and grenadine to a sauce pan. Scrape the vanilla bean and put the beans and the pod in the saucepan. Bring the pan to a simmer for 10 mins.
Trim ends of rhubarb and peel. Cut each rhubarb in two lengthwise and then cut into 3 inch pieces.
Add rhubarb to poaching liquid and cover. Poach for 3-8 mins or until the rhubarb is tender but not falling apart. Remove from liquid and allow both liquid and rhubarb to fully cool. Add rhubarb back into liquid and refrigerate until needed.