Beet & Cream Cheese Glaze
Participating chefs were asked to use local, seasonal produce to create a signature dish.
Last summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community Food Centre in Toronto. Participating chefs were asked to use local, seasonal produce to create a signature dish. Knowing that most chefs shy away from preparing a dessert for these events, I decided to take the opportunity as a challenge and make an easy cake doughnut using fresh beets from Fiddle Foot Farm, a CSA (Community Supported Agriculture) farm near Mansfield.
The beet doughnut recipe is the result, except that instead of a traditional “ring” doughnut, which requires purchasing a professional doughnut dropper, I used an ice cream scoop to make a “Timbit”-style doughnut hole.
Beet & Cream Cheese Glaze
Ingredients
- ½ cup cream cheese
- 4 cups plus 1 tbsp icing sugar
- 1 egg white
- Juice from 4 medium-sized beets (¼ cup plus 1 tbsp)
Instructions
- In a stand mixer with a paddle attachment, beat cream cheese and icing sugar until smooth.
- Add egg white and beat until smooth.
- While mixer is still running on low speed, gradually pour in beet juice until smooth. Store in an airtight container until ready to use.
