A. Dark chocolate & Celtic Blue from Glengarry Fine Cheese, Lancaster, ON
B. Niagara Gold cheese & wine jelly from Upper Canada Cheese, Jordan Station, ON
C. Roasted Niagara Grapes & Le Bon Secret from Quality Cheese, Vaughan, ON
D. 5-Year Cheddar & Ontario honeycomb from Maple Dale Cheese, Plainfield, ON
E. Chocolate-Chili-Cherry Cookies & 5 Brotherscheese from Gunn’s Hill Artisan Cheese, Woodstock, ON
F. The Lankaaster & local vanilla ice cream with Maple Peach Reductionfrom Glengarry Fine Cheese, Lancaster, ON
You can also enjoy a few of theseroasted grapeson topsome soft local cheese spread onto crisp crostini or crackers. Leave the grapes on the stems for a beautiful addition to your charcuterie board.
Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
In a large bowl, toss grapes with oil, vinegar, rosemary, salt and pepper. Spread onto prepared baking sheet. Roast for about 15 minutes or until very tender and slightly shrivelled. Let cool slightly before serving.
Tip: You can serve the grapes with their juices for the best flavour.
A mild hit of chili adds the perfect zip to these chocolatey cookies. Look for ancho chili powder in the spice section of your local grocery store.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
In a bowl, whisk together flour, cocoa powder, chili powder, baking soda and salt.
In a large bowl, using a hand mixer, beat butter and sugars together until smooth.Beat in egg and vanilla until combined. Gradually beat in flour mixture until just combined. Stir in chocolate and cherries.
Scoop rounded tbsp (15 mL) of the dough onto prepared pan, about 2 inches (5 cm) apart. Bake for about 8 minutes or until top isset but still soft in centre. Let cool on baking sheet for about 5 minutes before removing to cooling rack to cool completely. Repeat with remaining dough.
Tip: For a bigger heat and smoke kick, substitute chipotle chili powder for the ancho chili powder.
The fresh flavour of Ontario peaches reigns supreme with the addition of sweet maple syrup in this peachy sweet concoction.
Make ahead: Cover and refrigerate for up to 1 week.
Chop peaches and place in a blender. Add maple syrup, butter, lemon juice, ginger and hot pepper. Blend until smooth. Pour into a saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and cook, stirring often for about 10 minutes or until thickened.
Let cool completely before enjoying.