Susan Emo in Kingston/Brockville/Gananoque

There is nothing worse than biting into a nice Finger of Pus and finding it limp and stale! But these delectable fingers still have that fresh crunch when you sink your teeth into them.

See receipe below:

What you'll need is slices of ham that you roll around crisp gerkins that you've sliced in half, lengthwise. You next spread cream cheese all over the outside of the ham. Cover the cream cheese with salsa from end to end and then roll in grated Parmesan. Cut black olives into the fingernail shape and press onto one end of the 'finger' and cover the other end in salsa, to look like a fresh chopped finger! Yum

~ Gananoque, Ontario

Emo's Eating Emporium is proud to present their diabolical menu for Halloween night. Dare to be different! Recipes and photos to follow:

Spiced Couscous with Raisins and Almonds

(goes great with Moroccan Chicken with Green Olives and Lemon)

• 2 cups hot water
• 3/4 cup raisins
• 4 tablespoons ( 1/2 stick) butter, divided
• 3 tablespoons dry white wine
• 1/2 teaspoon saffron threads
• 1 cup couscous
  
• 1 medium onion, chopped (about 1 1/2 cups)
• 3/4 cup sliced almonds, toasted
• 2 teaspoons ground cinnamon

Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.

Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.

Moroccan Chicken with Green Olives and Lemon

• 2 lemons
• 1 tablespoon olive oil
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 cups chicken broth
• 8 pieces chicken, skin removed (or boneless chicken breasts if you prefer)
• 1/2 cup green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

Gananoque, Ontario

SOLD SOLD SOLD SOLD SOLD SOLD SOLD SOLD SOLD SOLD SOLD SOLD SOLD SOLD SOLD SOLD

I have a new neighbour moving in across the street from me because my listing at 159 Pine St, Gananoque went FIRM today! Yay!!

Gananoque will welcome my Buyer into town from out of province and she'll be here the middle of November. She is going to LOVE Christmas on Pine St. We have the prettiest street in town and it gets decorated so beautifully. There are always block parties and everyone is so friendly especially the friendliest neighbourhood Realtor - SUSAN EMO!!!!