French onion soup with braised short rib & cheese crostini.

Winter Warmers

By Sophie Douglas | Photography by Clay Dolan

The European Bakery Café has long been one of Owen Sound’s most familiar gathering spots—a place where hearty food is treated as both a pleasure and a service to the community. As the bakery grew, so did its desire to feed people beyond its café walls. That vision evolved into Mamma Meals Food Service, a sister business offering homestyle, ready-made dishes crafted with the same thoughtful approach the bakery is known for.

This winter, the team at the European Bakery Café and Mamma Meals share recipes that reflect the heart of their kitchen. Chicken and Dumplings and French Onion Soup with Braised Short Rib and Cheese Crostini deliver classic, soul-warming flavours, while a vibrant Cranberry Curd Tart adds a playful burst of colour simply because the baker loves it. These recipes are the kind you’ll return to often—comforting dishes meant to be shared with friends, enjoyed with family, or folded easily into your weekly routine.

FRENCH ONION SOUP WITH BRAISED
SHORT RIB & CHEESE CROSTINI

A twist on a classic, this deep, comforting bowl blends slow-braised short rib with sweet, caramelized onions and a golden, melty crostini. Serves 4.

DIRECTIONS: 

1. Preheat oven to 325°F. Season short ribs with salt and pepper and toss with flour.
2. Heat oil in a large oven-safe Dutch oven over medium-high. Brown short ribs on all sides, 7–8 minutes. Transfer to a plate.
3. Add chopped onion, leek, and carrot to the pot. Cook 4–5 minutes, until lightly golden.
4. Stir in garlic, thyme, bay leaves, tomato paste, and chili flakes. Add wine and bring to a simmer, scraping up browned bits.
5. Return short ribs to the pot. Reduce wine by half, 5–7 minutes. Add broth and tamari; bring to a simmer. Cover and braise in the oven until ribs are tender, 2½–3¼ hours.
6. While ribs braise, melt butter in a large pot over medium heat. Add sliced onions and cook slowly, stirring frequently, until deeply caramelized. Season with salt and pepper.
7. When ribs are tender, remove from the pot. Skim fat from the braising liquid, then strain and reserve the broth. Discard bones and excess fat from the ribs. Shred meat and moisten with a little broth; keep warm.
8. If using, add sherry to caramelized onions and reduce by half. Add the reserved broth and simmer 25–30 minutes. Adjust seasoning and skim any remaining fat.
9. Preheat oven to 425°F. Slice and toast the bread. Brush with olive oil, top with cheese, and broil 2–3 minutes until bubbly and golden.
10. To serve, ladle onion broth into bowls. Add braised short rib, top with cheese crostini, and finish with chopped chives.

Rustic Option: Add the braising liquid and cooked vegetables directly into the caramelized onions before simmering.

CHICKEN & DUMPLINGS

A timeless, hearty stew built on tender chicken, soft vegetables, and cloud-like dumplings—the very definition of comfort. Serves 4.

DIRECTIONS: 

1. In a large saucepan, combine chicken, onion, salt, peppercorns, and bay leaf. Add enough water to cover and bring just to a boil.
2. Skim any froth, reduce heat, and simmer covered for 1½–2 hours, until chicken is very tender.
3. Strain and reserve the stock. Discard onion, peppercorns, and bay leaf. Remove skin and bones from chicken, cut meat into large chunks, and set aside.
4. In a Dutch oven, melt ¼ cup butter. Cook carrots, green beans, and mushrooms for 5 minutes until softened. Remove vegetables and set aside.
5. Add remaining butter to the pot. Stir in flour and cook until bubbly. Slowly whisk in 2½ cups reserved stock and cook until thickened.
6. Add cream and heat gently without boiling. Season with salt and pepper.
7. Fold chicken and cooked vegetables into the sauce and bring to a gentle simmer.
8. Prepare dumplings: In a bowl, whisk flour, baking powder, and salt. Stir in milk and parsley just until combined.
9. Drop heaping tablespoons of dumpling batter over the simmering stew.
10. Cover and cook 10–12 minutes without lifting the lid.

CRANBERRY CURD TART

Bright, tangy, and striking on the plate, this silky cranberry tart brings a pop of colour to any winter table. Serves 4-6.

DIRECTIONS: 

1. Lightly grease a 9-inch tart pan with a removable base. Combine crumbs and sugar in a bowl; stir in melted butter. Press into the tart pan and set aside.
2. In a medium saucepan, combine cranberries, orange juice, and sugar. Bring to a boil and cook until cranberries burst. Cool slightly, then purée until smooth. Return purée to the saucepan.
3. In a small bowl, whisk together egg, yolks, cornstarch, and salt. Add to the cranberry mixture and whisk well.
4. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer 5–7 minutes, stirring and scraping the bottom often, until thickened.
5. Remove from heat and whisk in butter and vanilla. Pour filling into the crust and smooth the top.
6. Cool at room temperature for 1 hour, then refrigerate for 6 hours or overnight.
7. For garnish, whip cream with sugar and vanilla to stiff peaks.
8. Spoon whipped cream onto the chilled tart, leaving the bright edges visible. Finish with sugared cranberries.