In Sounds Good?– the Festival of the Sound’s cookbook featuring over 100 choice recipes shared by Festival musicians and special guests – Artistic Director Jim Campbell treats readers to his best-loved dishes, including Parsnip and Pear Soup and English Mincemeat.
The mincemeat is an original rendition created by his wife, Carol Campbell who judiciously decided to ‘pick and choose the best’ from various recipes in old English cookbooks.
Growing up in England, mincemeat was well-entrenched in Carol’s Christmas traditions. When she found it challenging to find good mincemeat while living in America, she decided to make her own.

“It was so much better than anything you can buy, so I make it every year,” Carol says, adding that she still continues the tradition of making mincemeat pies to give to people at Christmas.
The Pear and Parsnip Soup recipe, offering a warming combination of fall produce, is from Joan Reed-Olsen. She is well remembered for her hospitality to visiting musicians, during the days when she served on the Festival of the Sound board. She’d offer to pick them up from the airport, and host them at her gracious home in the Beaches neighbourhood of Toronto, before bringing them to Parry Sound the next day.
“She’s the most phenomenal cook and makes the most wonderful soup from scratch,” says Carol Campbell.

Mincemeat

 1 apple
1 cup dark raisins
1/2 cup golden raisins
1 cup currants
1 cup brown sugar
3 tablespoons brandy
2 tablespoons margarine, melted
1/2 teaspoon mixed English spice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Zest of 1 orange or grapefruit

*You can make your own English mixed spice by stirring together equal amounts of ground cloves, mace, grated nutmeg, ground coriander, and allspice with a pinch of cinnamon.

1. Peel and finely dice the apple. In a large bowl, toss it with a little lemon juice to prevent it from discolouring. Set aside.
2. Put the raisins and currants through a grinder, very slowly so the grinder won’t clog up. Add the raisins and currants to the apple along with the sugar, brandy, margarine, mixed English spice, ginger, nutmeg, cinnamon, and orange zest. Combine well.
3. Cover the mixture and let it sit at room temperature for 24 hours.
4. Spoon the mincemeat into sterilized jars, and store it for at least 2 weeks before using.

Yields 2 pints

Hints: These ingredients aren’t written in stone. You can add or leave our anything to your own taste.

Do not double the ingredients hoping to make a larger batch, because the mixing becomes very difficult. Take the time to mix well.

- Jim Campbell


Parsnip & Pear Soup

1/4 cup olive oil
1 cup thinly sliced leeks (white part only)
3 cups diced parsnips
1 cup diced carrots
3 cups diced peeled pears (about 3 pears)
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup white wine
4 cups water
Salt and pepper to taste
1/2 cup light cream (optional)
Shredded smoked Gouda and slices of pear for garnish

1. Heat the oil in a large saucepan over medium heat. Cook the leeks, stirring frequently, until soft. Add the parsnips and carrots, and cook, stirring occasionally, until soft, about 10 minutes.
2. Stir in the pears, sage, thyme, cinnamon, and nutmeg. Add the wine and simmer for 7 to 10 minutes.
3. Add the water. Simmer for another 10 to 15 minutes. Season with salt and pepper.
4. Purée the soup in a blender, working in batches if necessary. Return soup to the pot and stir in the cream (if using). Reheat the soup, but do not allow it to boil.
5. Serve garnished with the Gouda and pear slices.

Yields 4 to 6 servings             - Jim Campbell