Celebrate Canada Day with Local Strawberries!

Whether you have them on their own, with a little whipped cream or in a new recipe, grab those local strawberries and enjoy!

Strawberry Macerated Goat Cheese

Enjoy local strawberries this season with cheese and make 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 1/2 cups (375 mL) fresh Ontario strawberries, chopped

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, gently stir together strawberries 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 2 days.

Brown Sugar Berry Tarts

These creamy little tarts give your guests the impression you have been baking all day when really you don’t need much time in the kitchen. Frozen tart shells are easy to use and the only trick you need to remember is to remove them from their little tins so they look somewhat homemade.

1 pkg (255 g) frozen mini tart shells (18)

1/4 cup (60 mL) packed light brown sugar

1 1/3 cups (325 mL) mascarpone cheese, softened

1/2 tsp (2 mL) vanilla

1 cup (250 mL) fresh sliced Ontario strawberries

Preheat oven to 375ºF (190ºC). 

Remove tart shells from freezer and place on baking sheet. Bake for about 10 to 12 minutes or until golden brown. Let cool completely.

Press brown sugar through fine mesh sieve into a bowl. Add mascarpone cheese and vanilla. Using wooden spoon, stir to combine well. Scrape into piping bag fitted with star tip.

Pipe mascarpone mixture into tart shells to fill. Top with strawberries and serve. Makes 18 tarts.

Tip: Alternatively, spoon mascarpone mixture into shells.

You can make these tarts up to 2 days ahead. As they sit in the refrigerator the pastry does soften.

Caramel Brownie Slice with Strawberry Sauce

Chocolate and strawberries were made to be together! 

4 oz (125 g) dark chocolate chips

2 oz (60 g) unsweetened chocolate, chopped

1/2 cup (125 mL) salted butter

1 cup (250 mL) granulated sugar

1 tbsp (15 mL) vanilla

2 large eggs

1 1/4 cups (310 mL) all-purpose flour

1/2 tsp (2 mL) baking powder

Pinch salt

1 bag (200 g) mini rolos, caramilk or turtles 

Ice Cream (optional)

Strawberry Sauce:

1/2 cup (125 mL) granulated sugar

1/2 cup (125 mL) water

2 cups (500 mL) sliced Ontario strawberries

1 tbsp (15 mL) cornstarch

In a saucepan, melt bittersweet and unsweetened chocolates and butter over low heat until smooth. Whisk in sugar and vanilla. Remove from heat and let cool slightly. Whisk in eggs, one at a time until shiny. Stir in flour, baking powder and salt. Stir in most of the rolos to combine. Pour into an 8-inch (20 cm) square parchment paper lined baking pan.  Sprinkle remaining rolls over top and press in gently.

Bake in 350ºF (160ºC) oven for about 25 minutes or until top is set and tester comes out with some moist crumbs. Set aside to cool.

Strawberry Sauce: Meanwhile, in a saucepan bring sugar and water to boil; reduce heat to medium and simmer for 2 minutes. Add strawberries and mash with potato masher; return to simmer. Whisk cornstarch with 1 tbsp (15 mL) of water. Stir into strawberry mixture, cook, stirring for 1 minute or until thickened. Let cool.

Cut brownie into serving size pieces and spoon Strawberry sauce over top. Add a scoop of ice cream if desired. Serves 8.