Niagara on the Lake, Ontario

Often called the loveliest town in Ontario, Niagara-on-the-Lake has a long and distinguished history. Site of the old Neutral Indian village of Onghiara, it was settled at the close of the American Revolution by Loyalists coming to Upper Canada, many of whom had been members of the much feared Butler's Rangers based during the American Revolution at Fort Niagara, then under British control.

In 1781 the British Government purchased land from the Mississaugas; a strip of land 6 miles wide along the western bank of the Niagara River for "300 suits of clothing". By 1782, 16 families had become established and had cleared 236 acres. In 1791 part of the military reserve at the mouth of the river was chosen as the future townsite. In 1792, Newark - as it was named by Governor Simcoe, became the first capital of the newly-created colony of Upper Canada, and the legislature met here for five sessions, until Lieutenant-Governor John Graves Simcoe moved the capital to York. By 1796, 70 new homes were built, and the town continued to prosper as the economic, administrative and judicial centre for the Niagara Peninsula. The physical appearance of the town, with the exception of the powder magazine at Fort George was virtually erased by the burning of the town by the Americans during the war of 1812. Rebuilt, Niagara became an active commercial centre, with a busy shipping and ship-building industry, as well as many shops and warehouses. The beautiful old homes lining the tree-shaded streets attest to the prosperity of its citizens.

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Asparagus & Mushroom Tart

2 tsp
1 c
1 lb

1 sheet
1 tbsp
1 c
vegetable oil
shallots, sliced
sliced mushrooms
asparagus trimmed
clove garlic, minced
pinch each salt & pepper
butter puff pastry, thawed
dijon mustart
shredded havarti cheese

In large skillet, heat oil over medium heat. Add shallots and mushrooms; cook for 2 minutes. Add asparagus and garlic; cook for 2 minutes, stirring often. Remove from heat. Season with salt and pepper. Unroll puff pastry and place on parchment paper-lined baking sheet. Brush mustard over surface. Poke entire surface with fork. Arrange asparagus over pastry and top with mushroom mixture, leaving 1/2-inch (2.5 cm) border; sprinkle with cheese. Keep Cooking Bake in 400°F (200°C) oven 18 to 20 minutes or until pastry is golden brown. Let stand on sheet on wire rack for 5 minutes before cutting to serve.
Recipe compliments of Foodland Ontario