Celebrating Local on CHIN TV

What a wonderful time of year for fresh produce in gardens, farmer's markets and grocery stores. Let's get out and see what the farmers are growing for us or what's in your own garden! Here are some recipes you might want to make with the local bounty.

Strawberry Buttermilk Scones

Sneak one of these for breakfast with yogurt and more fresh fruit! These are delicious served warm

with butter or try it for dessert with some whipped or Devon cream and more strawberries.

 

3 cups (750 mL) all-purpose flour

1/3 cup (80 mL) granulated sugar

1 tbsp (15 mL) baking powder

1/2 tsp (2 mL) baking soda

3/4 tsp (4 mL) salt

3/4 cup (180 mL) unsalted butter, cubed

1 cup (250 mL) chopped fresh Ontario strawberries

1 cup (250 mL) buttermilk (approx)

Granulated sugar

 

In large bowl, whisk together flour, sugar, baking powder and soda and salt. Using pastry blender

cut butter into flour mixture until mixture resembles coarse crumbs. Stir in strawberries with fork.

Drizzle some of the buttermilk over top and using fork, toss mixture around and continue drizzling

in buttermilk until ragged dough forms.

 

Turn dough out onto floured surface and divide dough in half. Knead dough gently into 2 rounds

about 7 inches (17.5 cm) round. Place rounds on large parchment paper lined baking sheet and cut

each into 6 wedges but do not take them apart. Brush top lightly with some buttermilk and sprinkle

top with sugar. Bake in centre of 425°F (220°C) oven for 10 to 15 minutes or until lightly golden.

 

Makes 12 scones.

 

 

Tip: For a slightly sweeter scone increase the sugar to ½ cup (125 mL).

 

 

Asparagus Risotto Cakes

With or without leftover risotto you can make this great side dish. If no risotto is left over

as this is a rare thing, simply make it fresh and spread it out onto a baking sheet to cool and continue

with the recipe. You can use any of your favourite vegetables like snow peas, diced zucchini,

green peas to make these cakes.

 

2 tbsp (25 mL) extra-virgin olive oil                              

1 onion, finely chopped                          

2 cloves garlic, minced                           

1 1/2 cups (375 mL) Arborio rice                                  

5 cups (1.25 L) chicken or vegetable stock, hot

1 1/2 cups (375 mL) chopped fresh asparagus
1/2 cup (125 mL) grated Parmesan cheese   

2 tbsp (25 mL) butter                                                      

1/4 cup (50 mL) chopped fresh basil or mint

1 large egg

½ cup (125 mL) dry breadcrumbs (approx)

Oil for frying

 

In large saucepan, heat oil over medium heat. Add onion and garlic and cook stirring for about

5 minutes or until softened. Add rice; stir to coat for about 1 minute. Using ladle, pour in about

1 cup (240 mL) of the stock; increase heat to just above medium, but not quite medium high and cook,

stirring until most of liquid is evaporated.

 

Cook, stirring for about 15 minutes using as much of the stock as necessary, adding about

1/2 cup (125 mL) at a time. Stir in asparagus and cook for about 5 minutes adding more stock

if necessary. Cook rice until tender but firm and remove from heat. Stir in cheese and butter until

melted and smooth. Stir in basil.

 

Let cool completely. (To quicken cooling time, spread on large baking sheet to cool.)

Stir in egg until completely combined. Take some of the risotto mixture and shape into 3-inch round

patties, making sure to pack tightly. Dredge in breadcrumbs and place on parchment paper lined

baking sheet. Repeat with remaining ingredients.

 

In large nonstick skillet heat some oil over medium high heat and pan fry, turning once for about

5 minutes or until golden brown and crisp.

 

Makes about 16 patties.

 

Cherry Macerated Goat Cheese

Enjoy the berries of the summer season with cheese with this great make ahead recipe. Let the

berry mixture and cheese macerate overnight for a bigger flavour. Perfect to serve to a crowd with

crackers or croutes.

 

1 log (300 g) goat cheese

1 cup (250 mL) fresh cherries, pitted and quartered

3 tbsp (45 mL) extra virgin olive oil

2 tbsp (30 mL) aged balsamic vinegar

2 tsp (10 mL) chopped fresh thyme

1 clove garlic, minced

Pinch fresh ground pepper

 

Using dental floss, cut goat cheese into 16 thin medallions. Place in a small casserole dish.

 

In a bowl, combine cherries with oil, vinegar, thyme, garlic and pepper. Spoon over top of cheese.

Cover and refrigerate for at least 1 hour or up to 24 hours for flavours to combine.

 

Serves 8.

 

Tip: Cover and refrigerate for up to 3 days.