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Recipes of the Week


 Roasted Balsamic Potatoes & Onions

Curried Squash Soup

Fruit Cobbler

Rhubarb Squares

Warm Spinach & Strawberry Salad

Twice Marinated Mushrooms

Radish Cucumber & Parsley Salad

Fresh Strawberry Bavarian

Fresh Pea Soup


Recipes from the Chefs...


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Coneybeare Honey

Cox Creek Winery

Elora Farmers' Market

Mapleton's Organic Dairy

River's Edge Goat Dairy

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Wellington Country Marketplace

 

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Elora Fergus Tourism

Fresh Strawberry Bavarian

Ingredients

  • 4 cups strawberries
  • 1 cup granulated sugar
  • 1 1/2 pkg unflavored gelatin
  • 1/4 cup water
  • 1 Tablespoon lemon juice
  • 1 cup whipping cream

 

Preparation

  • In a food processor or blender, puree 3 cups of the strawberries until smooth; whirl in the sugar. Transfer to a large bowl and let stand for about 15 minutes or until dissolved.
  • In a saucepan, combine gelatin, water and lemon juice; let stand for 5 minutes to soften. Warm over low heat until gelatin dissolves. Stir into strawberry mixture; cover and refrigerate for about 20 minutes or until almost set.
  • Whip cream; gently fold into strawberry mixture. Rinse 6-cup (1.5 L) glass, plastic or stainless steel mould; shake out excess water. Pour in strawberry mixture; cover and refrigerate for about 4 hours or until firm, or for up to 3 days.
  • Unmold onto serving platter. Slice remaining strawberries and arrange around Bavarian.
  • Makes about 12 servings.

Download the recipe card (pdf)

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