Christmas Festivities

Festive Celebrations at the Old Mill Toronto have been a tradition enjoyed for the past 103 years. Our glorious Christmas decorations and wood-burning fireplaces radiate a warm and festive atmosphere second to none! Executive Chef Martin Buehner and his talented culinary team have once again created a splendid Festive Lunch Buffet in the Old Mill Dining Room. What better way to share the spirit of this Christmas with your family, friends and colleagues!

FESTIVE LUNCH BUFFET

November 27th  -  December 29th

The perfect gathering for groups from 6 to 60 people.
Monday to Friday 11:30 a.m. to 3:00 p.m.

Monday – Friday $39.95* / Children 6 – 11 years $16.95*
Children 5 and under Free
For reservations please call 416 207-2020
Reservations Recommended

SUNDAY BRUNCH & DINNER BUFFET

November 26th  -  December 17th

A buffet extravaganza to delight the taste buds! The Old Mill Sunday Brunch and Sunday Family Dinner Buffet are experiences not to be missed. Come with family or friends. You’ll love it! 

SUNDAY BRUNCH 
10:00 a.m. / 10:30 a.m. / 11:00 a.m. / 12:30 p.m. / 1:00 p.m. / 1:30 p.m.

Price: $41.95* per person / Children 6 – 11 years $19.95* 
Children 5 and under Free

SUNDAY DINNER BUFFET
5:00 p.m. / 5:30 p.m. / 6:00 p.m. / 7:30 p.m.

Price: $44.95* per person / Children 6 – 11 years $21.95*
Children 5 and under Free
For reservations please call 416 207-2020 
Reservations Required

CHRISTMAS EVE BRUNCH & DINNER BUFFET

The Christmas Eve Buffet has become a special family tradition, featuring a selection of favoured Christmas dishes. Executive Chef Martin Buehner features traditional favourites like carved Ontario Turkey with Mount Scion savoury stuffing, giblet gravy and mulled cranberry sauce, an array of seafood specialties, mosaics of domestic and international cheeses; a cornucopia of flavour abundant salads. Delicious pastas & fish dishes, baked ham, carved beef and lamb complemented by potatoes, rice pilaff, garden fresh medley of vegetables. Decadent cakes, tortes, mousses, pastries & other sweet temptations. Kids can enjoy yummy nuggets and fries. This and much, much more.

CHRISTMAS EVE BRUNCH BUFFET 
10:00 a.m. /10:30 a.m. / 11:00 a.m. / 12:30 p.m. / 1:00 p.m. / 1:30 p.m.

$44.95* per person / children 6 – 11 years $23.95*
Children 5 and under Free

CHRISTMAS EVE DINNER BUFFET 
5:00 p.m. / 5:30 p.m. / 6:00 p.m. / 7:30 p.m.

$49.95* per person / children 6 – 11 years $23.95*
Children 5 and under Free
For reservations please call 416 207-2020
Reservations Recommended

CHRISTMAS DAY CELEBRATION

Our traditional Christmas Day Buffet is a renowned favourite for everyone.  Enjoy the historic ambience of The Old Mill Dining Room or the elegant atmosphere of the Brule Ballroom, perfect for larger family gatherings. Executive Chef Martin Buehner features traditional favourites like Carved Ontario Turkey with Mount Scion Savoury stuffing, giblet gravy and mulled cranberry sauce, an array of seafood specialties, mosaics of domestic and international cheeses; a cornucopia of flavour abundant salads. Delicious pastas & fish dishes, baked ham, carved beef and lamb complemented by potatoes, rice pilaff, garden fresh medley of vegetables. Decadent cakes, tortes, mousses, pastries & other sweet temptations. Kids can enjoy yummy nuggets and fries. This and much, much more.

CHRISTMAS DAY BRUNCH BUFFET 

Dining Room 10:00 a.m. /10:30 a.m. / 11:00 a.m. / 12:30 p.m. / 1:00 p.m. / 1:30 p.m.
Brule Ballroom  12:00 p.m. / 12:30 p.m. / 1:00 p.m.
Price: $52.95* per person / Children 6 – 11 years $24.95*
Children 5 and under Free
Reservations required

CHRISTMAS DAY DINNER BUFFET 

Dining Room 5:00 p.m. /  5:30 p.m. / 6:00 p.m. / 7:30 p.m.
Brule Ballroom  5:30 p.m. / 6:00 p.m. / 6:30 p.m.
Price $54.95* per person / children 6 – 11 years $26.95*
Children 5 and under Free
For reservations please call 416 207-2020
Reservations Recommended

BOXING DAY

Bring the entire family! The Old Mill offers a wonderful opportunity to relax, unwind and savour some quality time. There’s no better way to enjoy the day after Christmas. Executive Chef Martin Buehner features traditional favourites like Carved Ontario Turkey with Mount Scion Savoury stuffing, giblet gravy and mulled cranberry sauce, an array of seafood specialties, mosaics of domestic and international cheeses; a cornucopia of flavour abundant salads. Delicious pastas & fish dishes, baked ham, carved beef and lamb complemented by potatoes, rice pilaff, garden fresh medley of vegetables. Decadent cakes, tortes, mousses, pastries & other sweet temptations. Kids can enjoy yummy nuggets and fries. This and much, much more.

BOXING DAY BRUNCH
10:00 a.m. /10:30 a.m. / 11:00 a.m. / 12:30 p.m. / 1:00 p.m. / 1:30 p.m.

$44.95* per person / Children 6 – 11 years $21.95*
Children 5 and under Free

BOXING DAY DINNER
5:00 p.m. /  5:30 p.m. / 6:00 p.m. / 7:30 p.m.

$49.95* per person / Children 6 – 11 years $23.95*
Children five and under Free
For reservations please call 416 207-2020
Reservations Recommended 



Chipotle Sweet Potato Tacos with Grilled Pineapple Salsa

These sweet and zesty tacos are a satisfying meatless recipe. Grilled Sweet potato is tossed with chilli pepper and slightly sweetened with tangy pineapple salsa and all wrapped up in a warm corn tortilla. Simply delicious and filling! 

Grilled Pineapple Salsa

1 can (14oz/398ml) pineapple slices, juice drained
2 Roma tomatoes, diced
3 Tbsp (45 ml) minced red onion
2 Tbsp (30ml) chopped fresh cilantro
1/2 tsp (2ml) minced garlic
1 Tbsp (15 ml) fresh lime juice
1/4 tsp (1ml) sea salt

Chipotle Sweet Potato Tacos

2 Lb (900g) sweet potato, cut into 3/4 inch (2cm) wide sticks (about 32 sticks)
1 Tbsp (15ml) grape seed oil or vegetable oil
1/4 tsp (1ml) sea salt
8 small (6 inch/15cm) corn tortillas
1/4 Cup (60 ml) sour cream (optional)
4 lime wedges, to garnish (optional) 

Preheat your BBQ to a medium temperature and place the pineapple on the grill. Turn the pineapple when lightly grilled, about 5 minutes each side. Let the pineapple cool slightly and than dice. In a medium bowl toss the pineapple with the tomatoes, onion, cilantro, garlic, lime juice and salt. Set aside at room temperature to allow the flavours to mix.

Gently toss the sweet potato pieces with the oil, chipotle pepper and salt. Brush the grill with oil if necessary. Place the sweet potato strips on the grill, flipping after 7 minutes or so. The sweet potato may become slightly blackened, this is ok and will add flavour. Cook for another 7 minutes or until tender. Set aside.

Heat a dry skillet. Warm each tortilla and place in a covered dish. Place 4 sweet potato sticks in each tortilla and top with approx. 2 Tbsp (30 ml) of salsa and 1 Tbsp of sour cream (if using). Garnish with lime wedges (if using). Enjoy immediately.

 

 



Turkey To Go

Thanksgiving is fast approaching and if you’re trying to plan a big family feast but don’t want to do the cooking yourself, leave the cooking to us this year, and enjoy a traditional Thanksgiving Feast in the comfort of your home.

Enjoy a traditional home-made “Turkey Dinner To Go” family meal. All ready to re-heat and serve and you get to take the credit!

Complete Meal Includes:

15 lb Whole Fresh Turkey
Cranberry Chutney
Mount Scion Savory Bread Stuffing
Buttermilk Mashed Potatoes
Maple Nutmeg Roasted Sweet Potatoes
Turkey Gravy
Roasted Root Vegetables
Green Beans with Almonds & Shallots
Kale Salad with Sun Dried Cranberries and Mandarin Oranges
Assorted Dinner Rolls
Pumpkin Pie 

Price $355 + hst Serves 8 – 10 people     $530 + hst Serves 12 – 14 people

Enjoy your Thanksgiving at home this year with out all the fuss. Pre-order your Thanksgiving feast today 416-207-2020.

*  Pick up times between 12:00 p.m. – 4:00 p.m.
*  Available from Saturday October 7th – Monday October 9th.
*  Cancellation notice required 72 hours in advance 
*  Orders must be placed by Wednesday October 4th 



Fresh Ricotta Gnocchi with Tomato & Corn Salad

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.

Ingredients

2 cups mixed heirloom cherry tomatoes, halved
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/4 tsp salt
1 cup fresh corn kernels, (1 large cob)
1/2 cup fresh basil, torn

 

GNOCCHI

1 egg
1 cup smooth ricotta
3/4 cup finely grated parmesan, plus more for garnish
2 garlic cloves, grated
3 tbsp chopped chives
3 tbsp chopped basil
1 tsp lemon zest
3/4 tsp salt
1/4 tsp pepper
1/2 cup all-purpose flour
1 tbsp extra-virgin olive oil
 

Instructions

  • STIR tomatoes, oil, lemon juice and ¼ tsp salt in a large bowl. Set aside.
  • GNOCCHI: Beat egg in another large bowl, then stir in ricotta, parmesan, garlic, herbs, lemon zest, 3/4 tsp salt and pepper until combined. Stir in flour until just combined. Divide dough into 4 portions. Roll each portion into 9-in.-long logs, then cut each into 10 pieces.
  • BRING a large pot of salted water to a boil. Reduce heat to medium for a gentle boil. Line a baking sheet with a kitchen towel. Cook gnocchi in 2 batches until floating and cooked through, about 3 min. Remove with a slotted spoon, onto prepared sheet.
  • HEAT oil in an extra-large frying pan over medium-high. Cook gnocchi in 2 batches, flipping once, until golden, about 1 min per side. Transfer to a platter and keep warm.
  • REDUCE heat to medium. Add corn and cook for 1 min. Add tomato mixture and cook until warm, about 2 min. Stir in fresh basil and add to gnocchi. Serve with more parmesan.

 

Kitchen Tip: We like a smooth, dry ricotta for velvety, light gnocchi. If needed, drain ricotta on a paper towel to absorb any excess water. If smooth ricotta is unavailable, press traditional ricotta through a fine-mesh sieve with the back of a spoon.

Kitchen Tip: For tender, pillowy texture, go light on the flour. Add gradually, using only as much as needed until the dough just comes together. This will prevent gluten formation.

This menu was found on Chatelaine.com and was so delicious we had to share!



Health Benefits of Tea & Shortbread Takes the Cake!

The Old Mill Toronto Pastry Chef knows what it takes to make a delicious shortbread cookie and they want to share this buttery Shortbread Recipe with you.  With a soft, crumbly texture that just melts in your mouth, you wont eat just one!

Traditional Shortbread

275g Unsalted Butter (softened)
140g Sugar
1tsp Vanilla Extract
410g All Purpose Flour
5g Salt
Zest of 1 lemon, 1 lime (optional)

Method:

1. Using a wooden spoon or the paddle attachment of an electric mixer, cream the butter and sugar together until light and fluffy.

2. Add vanilla and citrus zest (if desired).

3. Add flour and salt, mixing well until a soft dough forms.

4. Refrigerate at least one hour before rolling out and cutting, as the dough will be very soft and difficult to work with immediately after mixing.

5. Roll out approximately 1/3 of an inch in height on a well-floured work surface and cut into desired shapes. Alternately, roll into smooth cylindrical logs or rectangles, chill, and slice. 

6. Bake at 325 degrees for approximately 10-15 minutes, until the edges just begin to colour. May be dipped in chocolate or decorated with royal icing.

Health Benefits of Tea

A spot of tea in the afternoon with friends has more benefits than just good company. Drinking tea is beneficial to our health and goes great with a fresh shortbread cookie! 

Boost your immune system and help reduce the risk of cancers Camellia sinensis (Tea) contain catechins, an antioxidant that boosts the immune system. Vitamin H, also known as biotin, is present in teas which also contributes to a healthy immune system . In addition, tea contains flavonoids, a type of antioxidant that assists in the prevention of cellular damage, cardiovascular disease, skin disease and UV-induced DNA damage.

Protect your heart  with the antioxidant found in green tea, EGCg, speeds up the recovery of heart cells and minimizes cell death after a heart attack or stroke. Green tea is also associated with a reduced risk of coronary artery disease because its high quantity of antioxidants, namely flavonoids, may reduce the amount of cholesterol in the artery wall. Tea acts as an anti-inflammatory and improves blood vessel function.

Reduce your risk of ovarian cancer - A Swedish study published in December 2005 claims that drinking two or more cups of tea a day can reduce your risk of developing ovarian cancer by 46 per cent. The 15-year study involved just over 60,000 Swedish women.

Tea protects your bones - It’s not just the milk added to tea that builds strong bones. One study that compared tea drinkers with non tea-drinkers, found that people who drank tea for 10 or more years had the strongest bones, even after adjusting for age, body weight, exercise, smoking and other risk factors. The authors suggest that this may be the work of tea’s many beneficial phytochemicals.

Tea is calorie-free - Tea doesn’t have any calories, unless you add sweetener or milk. Consuming even 250 fewer calories per day can result in losing one pound per week. If you’re looking for a satisfying, calorie-free beverage, tea is a top choice.

Join us for our Afternoon Tea in recognition of a 103-year tradition. Since 1914, pedestrians, cyclists, canoeists and motorists have enjoyed afternoon tea at the Old Mill Toronto. Our Tea Menu includes a take home decorative gift box of our exclusive Centennial Tea Blend and a portion of the proceeds from the Afternoon Tea will be donated to Women’s Habitat.



Canadian Maple Cookies

Celebrate Canada 150 with this simple yet yummy maple-rich cookie recipe. Your house will smell wonderful while baking these cookies.

  • 1cup unsalted butter, softened
  • 1cup brown sugar, packed
  • 1egg
  • 1cup real maple syrup
  • 1teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1⁄2 teaspoon salt
  • 1⁄3 cup granulated sugar
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease several cookie sheets.
  3. In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended.
  4. Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until well blended.
  5. Shape into 1 inch balls and roll in sugar.
  6. Place balls on cookie sheets about 2 inches apart and flatten slightly.
  7. Bake 8 to 10 minutes; remove and let cool on a wire rack.


Banana Bread

 
One of our all time favourite recipes – Banana Bread – perfect comfort food best accompanied with a big cup of tea.
 
225g (8oz) plain flour
1 teasp. salt
1 heaped teasp. baking powder
1 teasp. ground cinnamon
110g (4oz) caster sugar
1 egg, beaten
75g (3oz) butter, melted
a few drops of vanilla essence
65g (2½ oz) pecan nuts, chopped
4 medium-sized ripe bananas, mashed
Makes 1 loaf
 
Sift the flour, salt, baking powder and cinnamon into a bowl and stir in the sugar. Mix in the egg, butter and vanilla essence, but do not beat. Fold in the pecans and mashed bananas, using a fork. Again do not beat. Spoon into a lined 9x20cm (3½ inch x 8 inch) loaf tin and bake in an oven preheated to 180C/350F/gas mark 4 for 50-60 minutes, until the loaf is golden brown and springs back when prodded gently with your finger. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.


Linguine With Roasted Butternut Squash & Crispy Pancetta

Pancetta is Italian streaky bacon rolled into a cylinder. Pancetta is cured, but not smoked, and comes sweet or hot, much like Italian sausage. Autumn squash has a deep orange interior and butternut squash is especially delicious when roasted.

1/2 medium butternut squash or 12 oz. (375 g) peeled squash
6 cloves garlic
6 to 8 oz (175 to 250 g) thinly slice pancetta, preferably not paper thin
1 lemon
1/2 cup (80 ml) olive oil
1 tsp (5 ml) sugar
1/2 tsp (2 ml) hot red chilli flakes
several grindings of black pepper
 1/2 tsp (2 ml) salt
1 lb (500 g) dry linguine or fettuccine
4 cups (1 L) lightly packed baby spinach leaves
1 cup (250 ml) freshly grated Parmesan cheese 

1. Cut off narrow neck of squash just where it joins bulbous lower half; set lower half aside for another use. Cut off stem; standing up-right, thinly cut away peel. 

2.  Cut squash crosswise into 3/4 inch-thick (2-cm) rounds. Cut each round into irregular pieces about 1 to 1 1/2 inches (2.5 – 4 cm ) long. Peel garlic cloves; leave whole but thinly cut off rough end. Set Squash and garlic aside. 

3. Arrange oven rack just above oven centre. Preheat oven to 400 F (200 c).

4. Line a large, rimmed baking tray with aluminium foil. Lay pancetta, overlapping as needed, in a single layer. Bake above oven centre for 10 minutes; remove from oven. Pancetta has shrunk, arrange so slices are not overlapping. Continue baking, checking every 3 to 5 minutes until golden and crispy. Remove pancetta to drain on paper towels; leave fat on tray.

5. Place squash pieces on tray; so they are coated in fat. Arrange in a doughnut fashion. Place garlic cloves in centre; stir garlic so coated with fat. Roast 10 minutes; turn squash and stir garlic. Continue roasting for another 10 to 15 minutes or until squash is golden and tender. Leave squash on tray to keep warm. Remove garlic to a plate; mash with a fork.

6. Meanwhile, zest lemon; set half aside for garnish. Squeeze 2 tbsp (30 ml) juice. Stir mashed garlic cloves into oil along with lemon juice, sugar, chill flakes, pepper and half of lemon zest.

7. Bring a pasta pot half-filled with salted water to a boil over high heat. Add linguine; boil according to package directions, usually about 8 minutes, or just until al dente. Scoop out about 1/2 cup (125 ml) of pasta water; then drain pasta.

8. Turn linguine into a large warm bowl; toss with olive oil mixture until coated. Leaving 12 pieces of pancetta whole, crumble the rest over the pasta. Add spinach. Toss, adding some reserved pasta water, if needed, for extra moisture.

9. Serve right away in warmed bowls garnished with roasted squash, pinches of lemon zest, a sprinkling of Parmesan and reserved pancetta pieces as garnish. Pass remaining Parmesan and a shaker of hot chilli flakes at tables.

Serves 6



Shepherd’s Pie Recipe

Some classic dishes never change and Shepherd’s pie is one of them. Simplicity is the key to success with this dish.

1 onion peeled and chopped
4 tablespoons vegetable oil
900 g/2lb minced beef
1 tablespoon of bovril, dissolved in a little hot water
3 tablespoons of worcestershire sauce
2 sprigs of thyme 
 1 teaspoon tomato puree
3 carrots, peeled and diced
400 ml /14fl oz chicken stock
chopped fresh parsley, to garnish
For the topping
1.3 kg/3lb potatoes, peeled and cut into chunks
200 ml / 7fl oz single cream
1 20g/4oz butter
1 egg yolk 

In a large pan, gently saute the onion in the vegetable oil for about 10 minutes, until soft but not brown. Add the mince a little at a time and cook until browned. Then add the Bovril water, Worcestershire sauce, thyme, tomato puree, carrots, stock and some salt and pepper. Cook on low heat for 50 minutes, then transfer to a pie dish ready for the mashed potato.

Cook the potatoes in boiling salted water until tender. Drain well, then return to the pan and add the cream, butter, egg yolk and a seasoning of salt and pepper. mash well, then taste and adjust the seasoning if necessary.

Cover the mince mixture with the potato and run a fork over the top for decoration. Place in an oven preheated to 350F for 20 minutes or until the potato is nicely browned.

Garnish with chopped parsley and serve. You can prep this dish in advance, leave to cool and then reheat later, although will need more time in the oven – about 40 minutes.



West Indies Chicken with Mango Salsa

This dish is a fresh rendition of Jamaican jerk chicken. Traditionally ‘jerk’ means to dry rub, marinate and grill meat with a combination of scotch bonnet chilli and fragrant spices. The quick curry powder marinade stains the chicken a vibrant gold. Serve it with the mango salsa for a fresh summer meal, but it’s so good any time of the year.

prep time 10 mins / marinating time 1 hour / cooking time 10 mins / serves 6

12 skinless chicken thigh fillets, vegetable oil for brushing, coriander (cilantro) leaves, for garnish. Tabasco or hot pepper sauce, to serve.

Jerk Marinade
3 garlic cloves, chopped
2 French shallots, chopped
1 long green chilli, seeds removed and chopped
2 tablespoons curry powder
1 tablespoon chopped thyme leaves
zest and juice of 1 unwaxed lime 
80 ml (1/3 cup) olive oil
 

Fresh Mango Salsa
2 firm ripe mangoes, finely chopped
1 small red onion, finely diced
1 large handful coriander (cilantro) leaves, finely chopped
1 teaspoon Tabasco or hot pepper sauce
juice of 1 lime 

Jerk Marinade: Place the ingredients in a food processor and process until a smooth paste forms. Place the chicken in a shallow dish, season with salt and pepper, pour over the marinade and coat well. Marinate in the refrigerator for at least 1 hour or overnight.
Fresh Mango Salsa: Place the ingredients in a non metallic bowl and mix well. Cover and refrigerate until serving.

Preheat a barbecue to high and lightly brush with oil. Place the chicken over direct heat and cook for about 5 minutes each side or until cooked through. Scatter over coriander leaves and serve with mango salsa and Tabasco Sauce.