Delicious Fruit Dessert - Ontario Market

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Written By Judy Doherty, MPS, PCII

DSC_7544 We are visiting family of a dear friend in Ontario, Canada, up by Stoney Lake to be exact. How lucky we were to find quite a few farm stands! Here is a shot of the summer fruit that is from this area: raspberries, peaches, sour and sweet cherries, yellow plums, currant and blueberries.I made a delicious dessert using the currants and berries. The currants are a beautiful color!DSC_7539They are small in size - and you have to separate them from the little stems that they grow on - but it is all worth the work.Here is the recipe:Currant Syrup:1 pint fresh red currants1/2 cup water1/2 cup sugarBring these to a boil for one minute. Remove from the heat and add blueberries and raspberries.DSC_7560DSC_7569Lacy Oatmeal Cookies:4 oz trans-free margarine3/4 cup sugar3/4 cup brown sugar1 egg1 cup all purpose flour1-1/2 cups rolled oats1 tsp baking soda1/2 tsp ground cinnamonCream the margarine and sugar together until fluffy. Add the egg and cream until smooth. Fold in the rest of the ingredients, scraping the bowl and mix until smooth. Bake in spoonfuls on an oiled piece of aluminum foil on a pan in a preheated 350 oven for 12 minutes. They will run very flat and be "lacy" in appearance.Serve the Lacy Oatmeal Cookies on top of the berry compote.Enjoy!DSC_7592

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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