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

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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