The Netherlands has influenced Ontario’s food scene in many ways. Dutch immigrants brought expertise on growing greenhouse vegetables, techniques for making superb cheese and recipes for simple, comforting dishes guaranteed to keep your family warm and well-nourished.

    Verrines (a serving dish that looks like a mini drinking glass) are increasingly popular and trendy in Europe and North America. Serve this chocolate and raspberry mousse in verrines at your next reception and your guests will sing your praises all evening. The raspberries, chocolate wafers and creams unite to create a delightful dessert.

1 1/2 cups  (375 mL) thawed frozen unsweetened raspberries

3 tbsp  (45 mL) sugar

1 tsp  (5 mL) lemon juice, freshly squeezed

10 oz  (300 g) semi-sweet chocolate chips

1/2 tsp  (2 mL) unflavoured  gelatin

1/2 cup  (125 mL) milk

1 cup  (250 mL) 35 % cream

Coarsely crumbled chocolate wafers

    In a blender or food processor, purée raspberries, sugar and lemon juice, then pour mixture through a fine sieve into a liquid measuring cup; chill.

    Using a medium bowl, melt chocolate chips in the microwave on medium power, stirring frequently.

    In a small saucepan, stir gelatin into milk and let stand 1 minute. Heat milk to just below a simmer, whisk it into warm chocolate until thoroughly blended. Let cool to room temperature.

    Whip cream to soft peaks; gradually fold in chocolate mixture. Pour mixture into a piping bag. In a 1 3/4 oz shot glass, fill 1/3rd with chocolate mousse and 1/3rd with raspberry purée. Top with another layer of chocolate mousse. Garnish with crumbled chocolate wafers. Chill for at least 4 hours before serving.

    Instead of a piping bag, use a large re-sealable plastic bag and cut the bottom corner to create a tip.

    Shot glass should be wide enough to insert a teaspoon.

Per serving

Energy:  213 Calories

Protein:  2 g

Carbohydrate:  18 g

Fat:  15 g

Fibre:  2.6 g

Sodium:  27 mg

     The Netherlands has influenced Ontario’s food scene in many ways. Dutch immigrants brought expertise on growing greenhouse vegetables, techniques for making superb cheese and recipes for simple, comforting dishes guaranteed to keep your family warm and well-nourished.

    Nothing says ‘Dutch’ cooking quite like stamppot, literally a stomped pot of mashed potatoes and vegetables, comforting food in cold weather. There are many variations to this traditional dish; this version has savoy cabbage and can be served with smoked sausages, roast pork or chicken.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 6

Ingredients:

•4 Ontario Potatoes, peeled  (about 1-1/2 lb/750 g)

•Half Ontario Rutabaga, peeled (about 1 lb/500 g)

•4 cups (1 L) thinly sliced Ontario Savoy Cabbage

•2 tbsp (25 mL) butter

•1/3 cup (75 mL) Ontario Milk (approx)

•Salt and pepper

Preparation Instructions:

    Cut potatoes into chunks. Cut rutabaga into 1/2-inch (1 cm) cubes. Place potatoes and rutabaga in large saucepan and cover with cold water. Cover and bring to boil; reduce heat and cook covered until vegetables are tender, 15 to 20 minutes.

    Meanwhile, place cabbage and 2 tbsp (25 mL) of water in microwaveable dish. Cover and microwave on High for 2 minutes or until tender-crisp and bright green. Drain and set aside.

    Drain potatoes and rutabaga; mash until smooth. Stir in butter until melted and add enough milk for a creamy consistency. Stir cabbage into mash. Season to taste with salt and pepper.

    Tip: Rutabaga takes longer to cook than potatoes, so cut rutabaga into small cubes.

Nutritional Information:

1 Serving •Protein: 5 grams

•Fat: 4 grams

•Carbohydrate: 30 grams

•Calories: 169

•Fibre: 4 grams

•Sodium: 120 mg

– Recipe & photo courtesy of Foodland Ontario

This cake is a great lunch-box idea for the kids or yourself! You can skip the icing, if you wish. It’s moist, delicious; nutritious enough for breakfast and works well as a unique dessert.

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Preparation Time: 15 minutes

Baking Time: 1 hour

Serves: 9

•1/2 cup (125 mL) butter, softened

•1 cup (250 mL) packed brown sugar

•2 Ontario eggs

•1 tsp (5 mL) vanilla

•1-2/3 cups (400 mL) all-purpose flour

•2 tsp (10 mL) cinnamon

•1-1/2 tsp (7 mL) baking powder

•1/4 tsp (1 mL) salt

•1/2 cup (125 mL) milk

•2 Ontario cooking apples (such as Northern Spy, or Empire, peeled, seeded and grated), about 2 cups (500 mL)

•1-1/2 cups (375 mL) shredded Ontario carrots (about 2 large)

•1 pkg (8 oz/250 g) cream cheese,  softened

•2 tbsp (25 mL) butter, softened

•1 tsp (5 mL) lemon juice

•1/2 tsp (2 mL) vanilla

•1 cup (250 mL) icing sugar

    In bowl, beat butter with sugar until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, cinnamon, baking powder and salt. Stir into butter mixture alternately with milk, making 2 additions of dry ingredients and 1 of milk.  Fold in apples and carrots.

    Scrape into parchment paper-lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until puffed and golden brown and cake tester inserted in centre comes out clean, about 1 hour.      Let cool in pan on rack.  (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

    Frosting: In bowl, beat cream cheese with butter until smooth. Beat in lemon juice and vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.     (Make-ahead: Cover and refrigerate for up to 2 days.)

1 piece of cake:

•Protein: 6.0 grams

•Fat: 23.0 grams

•Carbohydrates: 62.0 grams

•Calories: 475

•Source of Fibre

2 tbsp  (30 mL) butter

8 cups  (2 L) red onions, thinly sliced

1 cup  (250 mL) sweet potato, grated

1 cup  (250 mL) red wine

4 cups  (1 L) low-sodium beef broth

1 – 2 tsp  (5-10 mL) fresh rosemary, chopped

6 slices of white bread, toasted

4 1/2 oz  (135 g) Canadian sharp cheddar, shredded

4 1/2 oz  (135 g) Canadian Swiss cheese, shredded

    In a large saucepan over medium heat, melt butter and cook onions 10 minutes, stirring frequently. Add sweet potato and cook for 3–4 minutes.

    Deglaze with red wine and reduce by half. Add broth and rosemary, bring to a boil and let simmer 15 minutes.

    Preheat oven to 450 °F (230 °C).

    Divide soup among oven-safe bowls, top each with a slice of toasted bread and a handful of both cheeses. Place bowls on a baking sheet and cook in

    the oven until cheese is melted and golden. Serve immediately.

Tips:

Cheese alternatives: Canadian Raclette, Medium Cheddar.

Nutritional Info:

Per serving

Energy:  324 Calories

Protein:  15 g

Carbohydrate:  29 g

Fat:  15 g

Fibre:  3.1 g

Sodium:  326 mg

– Recipe and photo courtesy of Dairy Farmers of Canada

2 cups (500 mL) hot milk

1/3 cup  (80 mL) chocolate syrup

1/4 cup  (60 mL) chocolate liqueur

1/4 tsp  (1 mL) almond extract

1/2 cup  (125 mL) 35 % cream

A pinch of ground nutmeg

    Combine hot milk, syrup, liqueur and almond extract.

    Whip cream until softly stiff.     Pour milk mixture into cups or mugs.

    Top with whipped cream and sprinkle with nutmeg.

Per serving

Energy:  280 Calories

Protein:  5 g

Carbohydrate:  31 g

Fat:  13 g

Fibre:  0.6 g

Sodium:  84 mg

– Recipes & photos courtesy of Dairy Farmers of Canada

1/4 cup  (60 mL) caramel sundae  sauce

1/2 tsp  (2 mL) vanilla extract

2 cups  (500 mL) milk

Caramel sundae sauce, for garnish

    In a saucepan or large glass measuring cup, combine flavouring ingredients (as called for).         Gradually whisk in milk until blended.

    Heat in saucepan over medium heat or in microwave on Medium (50 %) power until steaming, 3 to 5 min.

    Pour into two warmed latté bowls or large mugs and sprinkle or drizzle with suggested garnish.

    Heat the milk just until steaming. If it boils, it may split and will not get frothy when whipped or blended.

To froth: Using a battery-powered latté whip or a whisk attachment on an immersion blender, whip hot milk mixture until frothy. Or, transfer to an upright blender or milk frother and blend or pump until frothy.

Per serving

Energy:  228 Calories

Protein:  9 g

Carbohydrate: 39 g

Fat:  5 g

Sodium: 265 mg

– Recipes & photos courtesy of Dairy Farmers of Canada

Vietnam’s famous noodle soup. It’s all about the fragrant and flavourful broth. Pho is a meal-in-a-bowl enjoyed day or night. Make the broth ahead and assemble just before serving.

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•3 lb (1.5 kg) beef soup bones

•4 cups (1 L) sodium-reduced beef broth

•4 cloves Ontario Garlic, crushed

•2 Ontario Onions (skin on), cut into thin wedges

•2 stalks lemongrass, trimmed and cut in 4-inch (10 cm) pieces (smashed lightly with mallet or rolling pin)

•1 3-inch (7.5 cm) piece fresh gingerroot, skin on and thinly  sliced

•1 Ontario Carrot, sliced

•1 whole star anise

•1-1/2 tsp (7 mL) each coriander seeds and black peppercorns

•1 tbsp (15 mL) each fish sauce and sodium-reduced soy sauce

•8 oz (250 g) boneless Ontario Sirloin Steak or Beef Filet

•8 oz (250 g) thin rice stick noodles

•1 cup (250 mL) thinly shredded Ontario Savoy Cabbage

•1/3 cup (75 mL) each Ontario Coriander, Mint and Thai Basil (or regular basil) Leaves, torn

• Fish sauce or soy sauce

• Fresh lime juice

•Hot sauce (such as sriracha or sambal oelek)

    In large pot, bring 8 cups (2 L) of water and beef bones to boil, skimming off any foam with slotted spoon. Add beef broth, garlic, onions, lemongrass, ginger, carrot, anise, coriander seeds and peppercorns. Bring to boil, reduce heat and simmer covered for about 2-1/2 hours, stirring occasionally and skimming as necessary. Strain through fine sieve into a separate large pot; discard solids. Stir in fish sauce and soy sauce. (Broth can be made ahead to this point and refrigerated until ready to use.)

    Freeze steak for 10 minutes and slice thinly as possible across the grain. Cook noodles in boiling water for 1 minute; drain and rinse with cold water, drain again. Using scissors, cut noodles crosswise. Divide among 4 large soup bowls. Top evenly with raw beef slices. Measure out 6 cups (1.5 L) of broth; bring to rapid boil and immediately ladle into bowls (broth will cook beef). Remaining broth can be refrigerated or frozen.

    Toppings: Garnish each bowl, with cabbage, coriander, mint and basil. Serve with fish sauce, lime juice and hot sauce, to taste.

    Tip: Make ahead and chill broth so that any extra fat can be removed easily.

1 Serving •Protein: 21 grams

•Fat: 4 grams

•Carbohydrate: 53 grams

•Calories: 340

•Fibre: 2 grams

•Sodium: 750 mg

Maple syrup gives this hearty stew a great depth of flavour and complements the root vegetables.

Preparation Time: 30 mins.

Cooking Time:  2 hrs & 20 mins.

Serves: 10 to 12

Ingredients:

•3 tbsp (45 mL) vegetable oil (approx.)

•3 Ontario Parsnips, cut into chunks

•2 Ontario Carrots, cut into chunks

•2 large Ontario Potatoes, peeled and cubed

•1 Ontario Turnip, peeled and cubed

•1 Ontario Sweet Potato, peeled and cubed

•Salt and pepper

•3 lb (1.5 kg) Ontario Stewing Beef, cut into 1-inch (2.5 cm) chunks

•3 Ontario Onions, chopped

•3 Ontario Leeks, sliced (light green and white parts)

•1/4 cup (50 mL) all-purpose flour

•1 tsp (5 mL) crushed red pepper flakes

•4 bay leaves

•2 bottles (each 12 oz/354 mL) Ontario Dark Beer

•3/4 cup (175 mL) Ontario Maple Syrup

•6 cups (1.5 L) sodium-reduced beef broth (approx.)

•1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves stems reserved

•2 tsp (10 mL) chopped fresh Ontario Rosemary Leaves, stems reserved

•2 tbsp (25 mL) red wine vinegar (approx.)

Preparation Instructions:

    In large (8 L) heavy-bottomed deep pot, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add parsnips, carrots, potatoes, turnip and sweet potato; lightly brown in batches, about 5 minutes each batch. Remove to large bowl; set aside.

    Season beef with 1 tsp (5 mL) of salt and 1/2 tsp (2 mL) of pepper. In same pot, heat 1 tbsp (15 mL) of the oil, add beef and brown in batches, adding more oil if needed and adjusting heat if necessary. Remove to separate large bowl; set aside.

    Add remaining oil to pot, add onions and leeks; cook, stirring and scrapping up any brown bits. Stir in flour, red pepper flakes and bay leaves; cook, stirring frequently until onions begin to soften, about 5 minutes. Add 1 bottle of beer; scraping up any brown bits from bottom of pot. Cook, stirring often, until liquid is reduced by approximately three quarters, about 5 minutes. Add remaining beer and reduce by half, about 5 minutes. Stir in maple syrup and beef with any accumulated juices. Add just enough broth to cover.

    With kitchen string, tie thyme and rosemary stems together; add to pot. Stir and bring to boil. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally.

    Add browned vegetables and more of the remaining broth to just cover the vegetables. Bring to boil, reduce heat and simmer uncovered, for 30 minutes or until vegetables are tender, stirring occasionally.

    Remove and discard herb stems. Stir in chopped thyme and rosemary. Add vinegar and season with salt and pepper to taste.

Nutritional Information:

1 Serving

(When recipe serves 12):

•Protein: 24 grams

•Fat: 9 grams

•Carbohydrate: 45 grams

•Calories: 359

•Fibre: 4 grams

•Sodium: 520 mg

– Recipe & photo courtesy of Foodland Ontario

Prep. Time:  15 mins

Cooking Time: 50 – 55 mins

Refrigeration Time: 2 hrs

Yields: 16 to 24 squares

With a rich, but not too rich, chocolate flavour and a luxurious texture, no one will believe these are a lightened-up treat. Serve as snack-sized squares or enjoy as a dessert garnished with fresh fruit.

Ingredients

2 1/4 cups  (560 mL) chocolate cookie crumbs

1/3 cup  (80 mL) butter, melted

1/4 cup  (60 mL) corn syrup

3/4 cup  (180 mL) semi sweet chocolate chips

1/3 cup  (80 mL) cornstarch

1/4 cup  (60 mL) cocoa powder

1 1/4 cups  (310 mL) Milk

1 lb  (450 g) light or regular Canadian Cream cheese, softened

1 cup  (250 mL) sugar

2  eggs

Preparation

    Preheat oven to 325 °F (160 °C). Line a 13 x 9-inch (33 x 23 cm) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end.

    In bowl, combine chocolate crumbs, butter and corn syrup until blended; press into prepared pan. Bake for about 10 min or until puffed and bubbling. Set aside.

    Meanwhile, in microwave-safe bowl, microwave chocolate chips for 1 to 2 min on Medium (50 % ) power, stirring twice, until chips are melted. Set aside.

    In separate bowl, whisk together cornstarch and cocoa; gradually whisk in milk until blended. Set aside. In large bowl, using electric mixer, beat Cream cheese with sugar until smooth. Beat in eggs, one at a time, just until blended. Beat in milk mixture, then melted chocolate until blended.

    Pour over baked crust. Bake for 40 to 45 min or until edges are puffed and centre has a slight jiggle. Let cool completely in pan on rack. Refrigerate until cold, for at least 2 hours or up to 2 days. Remove from pan using foil overhang as handles. Cut into squares using a hot knife.

Tips

    Mocha Latté Cheesecake Squares:

    Add 1 tbsp (15 mL) instant coffee granules and 2 tsp (10 mL) vanilla extract with milk and cocoa. Bake as directed. Just before serving, whip 1 cup (250 mL) 35 % cream with 1 tbsp (15 mL) icing sugar to soft peaks. Dollop on top of squares and serve sprinkled with cocoa powder or cinnamon.

    Instead of using microwave to melt chocolate chips, place chocolate chips in a heat-proof bowl set over a saucepan of hot, not boiling, water and heat gently until chips are melted. Stir until smooth. Cheesecake squares can be wrapped and frozen for up to 3 months.

– Recipe and photo courtesy of Dairy Farmers of Canada