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Desserts

Raspberry Beet Ice Cream

May 16, 2013 | In The Hills | Back Issues | Food | FOOD Spring – Summer 2013 | Recipes

Adam 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.

Boston Lemon Cream Doughnuts

May 16, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

I started making doughnuts when I had a summer job at an Italian bakery in Mississauga.

Hockley Valley Coffee Ice Cream

May 16, 2013 | In The Hills | Back Issues | Food | FOOD Spring – Summer 2013 | Recipes

Adam 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 | In The Hills | Cooking with...

Participating chefs were asked to use local, seasonal produce to create a signature dish.

Beet Doughnut Holes

May 16, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

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…

Chocolate Glaze

May 16, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

To glaze the Toasted Almond and Chocolate Doughnuts.