Desserts
Rhubarb and Goat-Cheese Cake
May 16, 2013 | | Back Issues | Food | FOOD Spring – Summer 2013 | Recipes
Raspberry Beet Ice Cream
May 16, 2013 | | Back Issues | Food | FOOD Spring – Summer 2013 | RecipesAdam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours.
Lemon Glaze
May 16, 2013 | | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes
Lemon Cream
May 16, 2013 | | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes
Boston Lemon Cream Doughnuts
May 16, 2013 | | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | RecipesI started making doughnuts when I had a summer job at an Italian bakery in Mississauga.
Hockley Valley Coffee Ice Cream
May 16, 2013 | | Back Issues | Food | FOOD Spring – Summer 2013 | RecipesAdam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours.
Beet & Cream Cheese Glaze
May 16, 2013 | | Cooking with...Participating chefs were asked to use local, seasonal produce to create a signature dish.
Beet Doughnut Holes
May 16, 2013 | | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | RecipesLast 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…
Toasted Almond and Chocolate Doughnuts
May 16, 2013 | | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes
Chocolate Glaze
May 16, 2013 | | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | RecipesTo glaze the Toasted Almond and Chocolate Doughnuts.
