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Autumn Entertainment: Twist on a Traditional Appetizer

Posted by ettb12 on 11:23 am in Food For Good | 0 comments

Autumn is here and with it comes prime sports watching.  If you’re searching for inspiration for easy appetizers to serve as you gather with friends to cheer, eat and drink, look no further.  Eat to the Beat sponsor, BlueWater Seafoods®, has taken the traditional nacho recipe and given it a tasty crowd-pleasing twist!

Grill Salmon Nachos with Cilantro Lime Sour Cream

Easy to make and delicious to eat, this unique take on the traditional nacho is sure to be a hit.  The lime cilantro sour cream and mango salsa perfectly compliment the grilled salmon, for an irresistible taste.  Garnish with extra cilantro and lime wedges.   This recipe is also gluten-free.

What You Need:

1 (179g) package BlueWater® Lemon Herb Grill Salmon Fillets 

2 Tbsp jerk marinade (gluten free, optional)

1 fresh mango, diced

2 Tbsp red onion, minced

2 tsp jalapeno, minced

1 tsp honey

Salt to taste

2 Tbsp fat free sour cream

½ tsp lime zest

1 tsp lime juice

1 tsp fresh cilantro, chopped

20 tortilla chips (gluten free, optional)

Garnish: cilantro leaves and lime wedges

What to Do:

1. If desired, spoon jerk marinade over uncooked BlueWater® Grill Salmon Fillets. Cook Grill Salmon Fillets according to package instructions.
2. Mix mango, red onion, jalapeno, honey, and pinch of salt in a medium bowl. Set aside.
3. Mix fat free sour cream, lime zest, lime juice, cilantro, and pinch of salt in a small bowl. Set aside.
4. Arrange tortilla chips in a single layer on a platter. Top each chip with mango mixture.
5. Cut cooked BlueWater® Grill Salmon Fillets into approximately 20 pieces and place one piece on top of each chip.
6. Top with lime sour cream and garnish each chip with a cilantro leaf. Serve with lime wedges.

Recipe Courtesy of: http://bluewater.ca/recipe/grilled-salmon-nachos-cilantro-lime-sour-cream

Eat to the Tweet Contest

Posted by ettb12 on 12:39 pm in Contest, Food For Good | 0 comments

Show us your Inner Foodie! Use Instagram, Vine, or simply words to show and tell us why you deserve to win two tickets to Eat to the Beat!

Being held on October 22 at Roy Thomson Hall, Eat to the Beat is a mecca for urban foodies who come to experience the best Ontario’s culinary scene has to offer. It is the only event in Canada that exclusively features the talent of 60 female chefs – women supporting women through the challenges that come with a breast cancer diagnosis.

Guests have the opportunity to dine on some of Toronto’s greatest dishes, along with a selection of wine, beer and non alcoholic libations from 15 of the finest beverage purveyors.

Make sure not to miss THE food event of the year!

How to Enter:

From Tuesday, October 8 at 2pm  to Friday, October 11 at 2pm, tweet to show us your inner foodie!

Whether preparing your favorite meal in the kitchen, or having dinner out on the town, show us your love for all things food!

Make sure to include @EattotheBeat_TO and #ETTB in all of your entries.

Contest Rules:

• The contest starts on Tuesday, October 8 at 2pm  and ends on Friday, October 11 at 2pm.
• To qualify as an entry, all tweets must include the following: @EattotheBeat_TO and #ETTB
• There is no limit to the number of entries per contestant, but each entry should contain original content. Retweeting and/or copying previously tweeted content does not count as additional entries.
• The winner will receive two tickets to Eat to the Beat 2013.
• Follow @EattotheBeat_TO to find out if you’re the contest winner.  The winner will be selected at random from all valid entries and contacted via direct message on Twitter on Tuesday, October 15.
• The winner must be 19 years of age or older to attend Eat to the Beat. Should the winner be unable to attend the event, an alternate will be drawn from valid entries.

A Sneak Peek: ETTB Menu Items

Posted by ettb12 on 12:09 pm in Food For Good | 0 comments

It may be a rainy Monday afternoon, but the Eat to the Beat Team has cooked up something that is sure to brighten your day!

Over the last couple of weeks, the team has been collecting the menu items from our participating chefs.  Here are a few of this year’s delicious dishes.

Chef Donna Dooher, Mildred’s Temple Kitchen

Eat to the Beat’s spokesperson, Chef Donna Dooher, is the owner of Mildred’s Temple Kitchen in Toronto’s Liberty Village neighbourhood and has been participating in Eat to the Beat since its inception. A chef for over 20 years, Chef Donna Dooher has been pursuing her passion for food at Mildred’s Temple Kitchen, Avant-Gout Catering, and the Cookworks. She has also been featured on The Food Network, CBC’s Venture, and has made appearances on Breakfast TV, City Cooks, Vicki Gabereau, Fanny Kiefer, and Rogers Daytime.

What Will She Be Serving This Year?

Breast of Duck with Polenta Cream and Wild Blueberry Peppercorn Chutney

Chef Andrea Nicholson, Killer Condiments

Chef Andrea Nicholson is the co-host on Food Networks Restaurant Takeover, and a former contestant from Top Chef Canada. She is also the Owner and Executive Chef of Killer Condiments, a line of delicious artisanal condiments.

What Will She Be Serving This Year?

Wild Sockeye Salmon with Baby Potatoes, Smoked Tomato Chutney, Fennel, Preserved Lemon Gremolata

Chef Catherine O’Donnell, Willow Cakes and Pastries

Chef Catherine O’Donnell has been participating in Eat to the Beat for many years, and Willow Breast Cancer Support Canada is charity very near and dear to her. She is known as one of Niagara’s culinary stars. She is also the Pastry Chef Professor at the Niagara on the Lake Culinary School.

What Will She Be Serving This Year?

All Canadian Maple Mousse with Old Fashion Butter Tarts Enrobed in Cacao Barry Chocolate

Chef Nettie Cronish, Cookbook Author

Chef Nettie Cronish is joining us for the first time this year. She is the author of four cookbooks: Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike, Nettie’s Vegetarian Kitchen, New Vegetarian Basics and The Complete Idiot’s Guide to Being Vegetarian in Canada.

What Will She Be Serving This Year?

Inca Red Quinoa Salad with Toasted Pumpkin Seeds and Vegetables

Stay tuned for more menu items coming soon! 

There’s Only One Week Left to Purchase Your Early Bird Tickets!

Posted by ettb12 on 5:06 pm in Food For Good | 0 comments

Food Trends & Menu Predictions

Posted by ettb12 on 12:21 pm in Food For Good | 0 comments

500g of baking potatoes

350g of smoked streaky bacon

75g of shallots

2 tsp of sage, finely chopped

1 dash of rapeseed oil

ground white pepper

4 duck eggs

50g of unsalted butter

1 dollop of tomato ketchup

What to Do

1. Preheat the oven to 200°C
2. Prick the potatoes all over with a fork, put them directly on the oven shelf and bake for about an hour or until the potatoes are slightly undercooked
3. Meanwhile, grill or fry the bacon rashers until they are cooked, then chop them roughly
4. Finely chop the shallots and sage. Heat a little rapeseed oil in a frying pan and cook them gently, without browning, until the shallots are soft
5. Using a clean tea towel to hold the potatoes, peel and grate the potatoes into a mixing bowl while they are still hot
6. Add the shallot and sage mixture, then the cooked bacon and mix thoroughly. Season with ground white pepper only – no salt
7. Divide the mixture into four portions and shape as desired. Place on a small tray or plate and chill for at least 30 minutes
8. Put a non-stick frying pan over a medium heat. Add a little rapeseed oil and fry the hash cakes until golden brown on each side. Remove from the pan and keep warm
9. Add a little more rapeseed oil to the pan along with the butter and fry the duck eggs to your liking
10. To serve, sit a smoked bacon hash cake in the middle of each serving plate and place a fried duck egg on top. Accompany with tomato and apple chutney or a spoonful of tomato ketchup

Recipe courtesy of: http://www.greatbritishchefs.com/recipes/bacon-eggs-recipe-bacon-hash-duck-egg

Cauliflower

Cauliflower was named vegetable of the year for 2013, knocking the crown off kale’s leafy head. It makes a great side-dish, but can even be the main attraction. Try out some of these cauliflower recipes to freshen up your summer.

Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad

What You Need

Cakes:

12 ounces cauliflower florets

1 (10-ounce) peeled baking potato, cut into 4 wedges

2 large shallots, halved lengthwise

1 1/2 tablespoons extra-virgin olive oil

2 ounces fontina cheese, shredded (about 1/2 cup)

1/2 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1 large egg, lightly beaten

1/2 cup panko, lightly toasted

2 tablespoons grated Parmigiano-Reggiano cheese

Sauce:

2 tablespoons light sour cream

2 tablespoons canola mayonnaise

2 teaspoons chopped fresh flat-leaf parsley

2 teaspoons minced fresh chives

1/4 teaspoon black pepper

1 garlic clove, minced

Salad:

4 cups baby arugula

1/2 cup halved grape tomatoes

2 teaspoons extra-virgin olive oil

1 teaspoon fresh lemon juice

What to Do

1. Preheat oven to 400°.
2. To prepare cakes, place cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over vegetables; toss. Bake at 400° for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2 teaspoon pepper, and egg, stirring well.
3. Combine panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (1-inch-thick) patties; dredge in panko mixture. Place patties on baking sheet. Bake at 400° for 25 minutes or until browned, turning once.
4. To prepare sauce, combine sour cream and next 5 ingredients (through garlic) in a small bowl.
5. To prepare salad, combine arugula, tomatoes, 2 teaspoons oil, and juice; toss well to coat. Place 1 cup arugula mixture on each of 4 plates; top with 2 cakes and 1 tablespoon herb sauce.

Recipes courtesy of: http://www.myrecipes.com/recipe/cauliflower-cakes-herb-sauce-arugula-salad-50400000129475/

Seared Scallops with Cauliflower Puree

What You Need

2 cups chopped cauliflower florets

1 cup cubed peeled Yukon gold potato

1 cup water

1/2 cup fat-free, lower-sodium chicken broth

1 tablespoon canola oil

1 1/2 pounds sea scallops

3/4 teaspoon kosher salt, divided

1/2 teaspoon coarsely ground black pepper

1 1/2 tablespoons unsalted butter

1/8 teaspoon crushed red pepper

What to Do

1. Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
2. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
3. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.

Recipe courtesy of: http://www.myrecipes.com/recipe/seared-scallops-with-puree-50400000110419/

Smoked Paprika Popcorn Cauliflower

What You Need

2 heads cauliflower, cut into florets

6 Tbs. olive oil

2 Tbs. smoked paprika

1  Tbs. kosher salt

What to Do

1. Preheat oven to 425 degrees.In a large bowl, add oil, paprika and salt and whisk to combine. Add the cauliflower and stir until the florets are well coated.
2. Place in a single layer on a baking sheet (or 2 sheets, if needed).
3. Bake for 30-40 minutes, stirring occasionally, until the florets begin to brown around the edges.

Recipe courtesy of: http://thehealthyhavenblog.com/2013/06/13/smoked-paprika-popcorn-cauliflower/#sthash.G3r9TOpt.dpuf

What do you hope to see at this year’s Eat to the Beat? Let us know in the comments, Facebook, or Twitter!

Summer Eatertainment: August Long Weekend Edition

Posted by ettb12 on 4:34 pm in Food For Good, Summer Eatertainment | 0 comments

August is already here, and one of the last long weekend’s of the summer is fast approaching. With the amount of picnics, parties, and get-togethers you have hosted this summer, are you in need of a few new eatertainment ideas? Look no further.

If you’re looking for inspiration the Eat to the Beat Team has you covered.  We have created a menu perfect for all of your guests. And since the forecast is predicting below seasonal temperatures for this weekend, the team has put together a menu that is sure to keep you warm and full!

The Appetizers

Peach Blackberry Crostini

What You Need:

The Dressing:

2 Tablespoons of Balsamic Vinegar

1/4 cup of Olive Oil

Squeeze of half a lime

The Crostini

2 Medium Ripe Peaches- Diced
1/2 cup of Black Raspberries or Blackberries, chopped
1/4 cup thinly sliced Red Onions
2 Tablespoons of Mint, chiffonaded (thin ribbons)
1/2 cup of Ricotta, Mild Goat Cheese, or another mild soft cheese
Thinly Sliced Baguette
2 tablespoons Olive Oil, optional
Salt and Pepper

What to Do:

The Dressing:

1. Whisk together the olive oil, sherry vinegar, and lime. Set aside.

The Crostini

1. Toast the sliced Baguette and with a little sprinkle of olive oil, set aside.
2.  In a medium bowl, place the peaches, black raspberries, red onions, and mint. Gently fold in the dressing so that you don’t bruise the raspberries or the peaches. Add salt and pepper to taste.
3. Spread the ricotta or goat cheese over each slice of baguette. Place a spoonful of the peach/raspberry mixture on top of the crostini and cheese and serve.

Recipe Courtesy of: http://thebestremedy.co/2012/07/05/peach-blackberry-crostini/

The Salad

Roast Vegetable Salad with Goat Cheese Mousse

What You Need:

4 carrots, peeled and cut into 1-inch chunks

2 Granny Smith apples, cored and cut into 1 inch chunks

2 parsnips, peeled and cut into 1-inch chunks

1 large beet, trimmed and scrubbed

7 Tablespoons olive or sunflower oil, divided

Salt to taste

4 ounces bacon, cut into pieces and cooked until crisp

2 Tablespoons cider vinegar

4 ounces goat cheese

1/4 cup milk

1/4 cup whipping cream

5-6 ounces of salad greens

What to Do:

1. Preheat the oven to 400°F. Toss the carrots, apples, and parsnips with 2 tablespoons of the oil, and sprinkle liberally with salt. Spread out on a large baking tray. Place the beet inside a tinfoil package, drizzle with 1 Tablespoon of the oil and a sprinkle of salt, and seal the tinfoil package. Place on the baking tray with the other vegetables. Roast for 45 minutes, flipping the chopped veggies once to prevent them from burning. Remove the chopped vegetables and set aside, and continue to roast the beet until you can pierce it easily with a fork. Once the beet is cooked, remove from the oven and let cool just until you can handle it comfortably. Then, peel the beet with your hands – the peel should slip easily off. Thinly slice the cooked beet and place with the other veggies. Toss the roasted veggies with the bacon pieces.
2. Mix together the remaining 4 tablespoons of olive oil with the cider vinegar to make the dressing. Season to taste with salt. Set aside.
3. Beat the cheese and the milk together until soft and lump free. In a separate bowl, whip the cream until stiff peaks form. Fold the whipped cream into the cheese a bit at a time, until it is thoroughly combined. Place in a frosting piping bag.
4. Arrange the salad leaves on four plates. Top with the veggie-bacon mix, and drizzle with the dressing. Use the piping bag to place small blobs of the goat cheese mousse on top of the salad. Serve immediately.

Recipe Courtesy of: http://katieatthekitchendoor.com/2013/03/07/march-fitness-challenge-roast-vegetable-salad-with-goat-cheese-mousse/

The Main

Rosemary and Garlic Roasted Salmon

What You Need:

Sockeye salmon

2 garlic cloves

2 fresh 6″ rosemary sprigs, about 1 tablespoon chopped

1 1/2 to 2 pounds salmon, preferably Copper River Salmon*

1/8 teaspoon sea salt

1/8 teaspoon black pepper

What to Do:

1. Preheat oven to 425°. Peel and chop garlic and rosemary and set aside.

2. Place salmon on a parchment lined baking sheet.

3. Sprinkle with salt, pepper, rosemary, and garlic. Place in the oven and roast for 12 minutes or until the salmon is flaky.

Recipe Courtesy of: http://www.insockmonkeyslippers.com/rosemary-and-garlic-roasted-salmon-revisited

The Dessert

Watermelon Lime Slushy Sorbet

What You Need:

2 cups frozen + cubed watermelon

1/2 cup crushed ice

2 tablespoons lime juice

1-3 teaspoons liquid sweetener, i.e.: agave, brown rice syrup, honey

zest from 1 lime

2-5 tablespoons water

What to Do:

1. Let the watermelon thaw on the counter for 5-10 minutes.
2. Place in your blender with the ice, lime juice, 1 teaspoon sweetener, 1/2-1 teaspoon lime zest, and 2 tablespoons of water.
3. Turn on and blend adding a little more water if needed.  Use the least amount of water as possible to keep the texture in between a slushy + sorbet.  I needed 1/4 cup.
4. Taste and add more sweetness and lime zest if needed.
5. Pour into small glasses or bowls, top with a sprinkle of lime zest, and serve.

Recipe Courtesy of: http://www.edibleperspective.com/home/2013/6/24/watermelon-lime-slushy-sorbet.html

The Drinks

Rhubarb Prosecco Spritzer
Serves 4-6

What You Need:

1/2 lb rhubarb (about 4-5 medium sized stalks), plus 1 stalk for garnish

1 cinnamon stick

Honey, to taste

1 (750ml) bottle Prosecco, chilled

1/2 c. fresh or frozen raspberries

4-6 sprigs mint

What to Do:

1. Wash the rhubarb and remove any leaves or brown spots. Slice the stalks into 2 inch lengths and place in a large saucepan with the cinnamon stick. Add water to cover by 1/2 an inch. Bring to a boil over medium-high heat, then immediately lower heat and simmer rhubarb until fruit is soft and water is pink, about 5-7 minutes. Remove from heat.
2. Pour liquid through a fine mesh strainer or a cheesecloth into a large heatproof bowl, squeezing the fruit pulp to extract as much liquid as possible. Discard the fruit pulp and cinnamon stick. Stir honey into the warm liquid until it is sweet enough for your liking. Stir the honey until it is fully dissolved. Cover and chill for at least 30 minutes.
3. Place rhubarb liquid into your serving vessel. Add chilled prosecco and raspberries to the rhubarb liquid. Pour the drink into glasses, and garnish with a small piece of rhubarb and a sprig of mint. Serve chilled.

Recipe Courtesy of: http://katieatthekitchendoor.com/2013/05/27/ingredient-of-the-week-rhubarb-rhubarb-prosecco-spritzer/

Strawberry Lime Agua Fresca

What You Need:

1 lb. fresh strawberries, hulled

Juice from 2 limes (about 1/3 cup)

1/3 cup sugar

4 cups water

Ice

What to Do:

1. Add strawberries, lime juice, sugar, and water to a blender and blend until completely pureed and smooth.
2. Pour through a strainer into a large pitcher, pressing the fruit pulp to get as much juice out if it as possible. Skim the foam off the top of the pitcher and discard.
3. Taste the juice and add more lime or sugar to taste if necessary. Cover the pitcher and refrigerate until chilled. Stir before serving, then serve over ice, with a slice of lime and a fresh strawberry for garnish.

Recipe Courtesy of: http://katieatthekitchendoor.com/2013/06/23/summer-bucket-list/

Late Night Treats

Salted Butterscotch Peanut Popcorn

What You Need:

12 cups  cooked, pre-made popcorn
2 cups raw unsalted peanuts, shelled and skins off
150ml pouring cream
150g brown sugar
60g unsalted butter
1 tbsp vanilla essence
Sea salt

What to Do:

1. Preheat oven to 180˚C (350˚F)
2. Place peanuts on a baking tray and roast in the oven for 10 to 15 minutes until toasted.
3. Remove from oven and allow to cool, and then add into a large mixing bowl along with popcorn. If popcorn you are using isn’t pre-salted, season with sea salt to taste now.
4. Pour the cream into a small saucepan along with all other ingredients. Increase heat and bring to the boil, stirring constantly then turn heat down to medium and continue to lightly boil/fast-simmer until the sauce has thickened, stirring occasionally.
5. Remove from heat and allow to cool a little. When cool to touch, pour sauce all over popcorn and nuts and coat well and evenly.
6. When well coated spread out on a baking tray. Chill the popcorn for about 20 minutes before serving.

Recipe Courtesy of: http://www.whatkatieate.com/recipes/salted-butterscotch-peanut-popcorn/

Homemade S’mores

There are so many options when it comes to creating the perfect s’more. Some prefer the classic crowd favorite featuring graham crackers, marshmallows and chocolate. While others become more adventurous around the campfire and create their own delicious masterpieces.

Try something new this holiday weekend with one of the following s’more combinations:

• Blueberries, raspberries, blackberries and white chocolate
• Strawberry, bananas and dark chocolate
• Lemon curd and zest with white chocolate
• Apple slices and cinnamon
• Shredded coconut, pineapple slices and strawberries
• Orange slices with dark chocolate

Homemade Graham Crackers

Makes 16 S’mores

What You Need:

1 cup unsalted butter, softened

2/3 cup dark brown sugar, packed

3 tablespoons honey

1 tablespoon light or medium molasses

1 1/2 cups all-purpose flour1 tablespoon vanilla extract

1 1/3 cups graham flour – also known as whole wheat pastry flour

1 tablespoon cinnamon

1 teaspoon baking soda

Pinch salt, optional and to taste

What to Do:

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, dark brown sugar honey, molasses, vanilla and beat on medium-high speed until very light and fluffy, 4 to 5 minutes (scraping down the sides of the bowl as necessary). With the mixer on low, add the flours, cinnamon, baking soda, optional salt, and beat just until dough comes together, about 1 minute. Turn the dough out onto a piece of plastic wrap and shape into a 7-inch square. Wrap and refrigerate the dough to chill for at least 2 hours, up to 5 days.
2. Preheat oven to 350F. Line two baking sheets with parchment. Remove dough from the refrigerator and let it come to room temperature for about 15 minutes before rolling it out. On a lightly floured surface out dough into a large rectangle, about 1/8-inch thick. I put two large pieces of plastic wrap over my dough before I roll it so it doesn’t stick to the rolling pin.
3. Using a cookie cutter cut the dough into desired shapes and sizes. Re-roll the scraps and cut out more crackers until all the dough is gone.
4. Use a spatula to transfer dough to prepared baking sheets, leaving about 3/4-inch space between them. They don’t spread as much as cookies but they spread some. Keeping trays in the fridge and the dough chilled prevents spreading.

Recipe Courtesy of: http://www.averiecooks.com/2013/03/homemade-cinnamon-sugar-graham-crackers-smores.html

Homemade Marshmallows

Makes 24

What You Need:

Vegetable oil, for brushing

4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)

3 cups granulated sugar

1 1/4 cups light corn syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract

1 1/2 cups confectioners’ sugar

What to Do:

1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5. Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Recipe Courtesy of: http://www.marthastewart.com/333974/homemade-marshmallows?czone=holiday/sixty-days-of-summer/recipes-ideas

For even more summer eatertaining ideas visit our Pinterest Board Eat to Beat the Heat: http://pinterest.com/eattothebeatto/boards/

No matter how you plan to eatertain this holiday weekend, the Eat to the Beat Team wishes you a happy and safe weekend.

Bon Appetit!

Eat to Beat the Summer Heat

Posted by ettb12 on 10:53 am in Food For Good, Uncategorized | 0 comments

The summer weather is finally here! With record-breaking heat hitting the streets of Toronto this week make sure to stay safe and cool.

We’re here to help you eat to beat the heat with a few of the Eat to the Beat team’s favorite refreshing summer treats.

The Warm Up 

Strawberry Bruschetta

Serves 4-6

What You Need:

• 1 cup strawberries, hulled and diced
• 1 tbsp. sugar
• 1 French baguette, sliced
• 4 oz. goat cheese
• 1 tbsp. olive oil
• 2 tsp. balsamic vinegar
• ¼ cup minced basil leaves
• Freshly ground black pepper

What to Do:

1. Combine strawberries and sugar in a small bowl; toss to combine.
2. Let the berries macerate for about 30 minutes.
3. Spread a thin layer of goat cheese on top of each baguette slice.
4. Top each slice with spoonfuls of the strawberry mixture.
5. Drizzle lightly with olive oil and balsamic vinegar.
6. Top each slice with the basil leaves and cracked pepper, to taste.

Recipe Courtesy of: http://www.annies-eats.com/2011/06/13/strawberry-bruschetta/

BLT Spinach Salad with Fresh Garlic Dill Dressing

Serves 2

What You Need:

General:

• 2 tomatoes
• 1 cup fresh spinach, finely chopped
• 1 cup lettuce (any variety), finely chopped
• 5 sweet basil leaves, chopped
• 4 pieces bacon, cooked crisp and chopped

Dressing:

• 2 tbsp plain Greek yogurt
• 1 tbsp water (optional, to thin yogurt if necessary)
• 1 clove garlic, chopped
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• Pinch of salt and black pepper

What to Do:

1. Cut the tops off the tomatoes and gently remove some of the inside to create a bowl for the salad. Set aside.
2. In a bowl, combine the spinach, lettuce, basil and bacon.
3. In a small food processor, combine the yogurt, water, garlic, herbs, salt and pepper. Process until combined and the garlic is finely chopped. Pour dressing over the lettuce and toss to coat.
4. Place half of the lettuce mixture into each tomato. Serve immediately.

Recipe Courtesy of: http://www.fakefoodfree.com/2012/05/blt-spinach-salad-with-fresh-garlic.html

Grilled Blackberry, Strawberry, Basil and Brie Pizza Crisp with Honey Balsamic Glaze

Makes 12-16 pieces

What You Need:

General:

• 1/2 (about 1/2 a pound) recipe of your favorite pizza dough
• 1/4 cup olive oil
• 16 basil leaves, chopped
• 8-12 ounces brie, sliced
• 1 1/2 cups strawberries, chopped
• 3/4 cup blackberries
• 1/2 teaspoon pepper

Balsamic Honey Glaze:

• 1/2 cup balsamic vinegar
• 3 tablespoons honey

What to Do:

1. Prepare the dough 1-2 hours ahead of time.
2. Well the dough rises make the honey balsamic glaze. Add the balsamic vinegar and honey to small sauce pan and simmer until reduce by half. Remove from the heat and set aside.
3. When ready to grill the pizzas preheat the grill the high heat.
4. Add the blackberries to a bowl and add about half of the basil. Lightly mash the blackberries with a fork.
5. Invert a baking sheet and generously dust with flour.
6. Divide the pizza dough in half and roll each half as thin as you can. Cut the dough into 12 to 16 squares or circles. Add the olive oil to a small bowl and brush both sides of the pizza rounds with the olive oil and place on the baking sheet.
7. Carefully add half of the pizza rounds to the hot grill and grill for no more the 2 minutes (the dough will bubble up). Remove the pizzas using tongs and repeat with the remaining pizza rounds. When all the pizzas are grilled, turn the heat on the grill down to medium.
8. Top the grilled side of each of the pizzas with slices of brie, but make sure to leave a 1/2 inch boarder around the edges so the brie does not melt all over the grill. Then top with lightly mashed blackberries and the chopped strawberries. Carefully return the pizzas to the grill and grill another 3 to 5 minutes or until the brie has melted and the pizzas are crisp. Top with the remaining fresh basil and drizzle on the honey balsamic glaze.

Recipe Courtesy of: http://www.halfbakedharvest.com/grilled-blackberry-strawberry-basil-and-brie-pizza-crisps/

The Cool Down

Mini Ice Cream Sandwiches

Makes 24 pieces

What You Need:

For the cookies:

• 1 3/4 cup old-fashioned rolled oats
• 3/4 cup flour
• 3/4 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons butter, softened
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vegetable oil
• 1 teaspoon vanilla

For the coating

• 14 ounces dark chocolate, chopped
• 4 tablespoons coconut oil
• Pinch of salt
• 1 pint good quality ice cream

What to Do:

Cookies:

1. Preheat oven to 375. Butter an 18×13 rimmed baking sheet, line with parchment, and butter the parchment. Set aside.
2. In a medium bowl whisk together oats, flour, cinnamon, baking soda and salt. In a larger bowl cream together butter and both sugars. Add egg, oil and vanilla and mix until smooth. Add the dry ingredients and stir until combined. Spread the dough evenly using an offset spatula into the prepared pan. You want a very thin layer of cookie. Bake for 8-10 minutes or until the cookie is lightly brown and set in the middle. Cool completely on a wire rack.
3. Use the parchment as a sling to lift out the cookie and place on a cutting board. Stamp as many cookies as you can using a tiny 1 1/2-inch biscuit cutter. Transfer cookies to a baking sheet lined with wax paper and place in the freezer until cold, or about 30 minutes. Get your ice cream out and a tiny scoop ready.
4. Removing two cookies from the freezer at a time, scoop tiny bits of ice cream on the bottom side of one cookie and gently press down with the remaining cookie to create a sandwich. Smooth the ice cream so it is flush with the edge of the cookies using an offset spatula or a knife. Place each finished sandwich back in the freezer. Repeat until all your sandwiches are made and let them chill for a good hour or two. You want the cookies to be as cold as possible when dipping them in chocolate.
5. Combine chocolate, coconut oil and a pinch of salt in a medium bowl set over a saucepan of barely simmering water until melted and smooth.
6. Remove sandwiches from the freezer, quickly lower one by one into the melted chocolate, using a spoon to cover the top and sides, then let the extra chocolate drip off and return the finished coated sandwich to the freezer to firm.

Recipe Courtesy of: http://buttermeupbrooklyn.com/2012/05/mini-its-it-ice-cream-sandwiches/

Honeydew Mint Ice Pops

Makes 10

What You Need:

• 1/2 cup sugar
• 1 loosely packed cup of mint leaves
• 1/2 cup water
• 4 cups diced honey dew
• Juice of 1 lime

What to Do:

1. In a mini food processor, pulse the sugar and the mint leaves until the mint is finely chopped and the sugar is fragrant.
2. Place the mint sugar into a saucepan with the water and bring to a boil to dissolve. Boil the syrup for 60 seconds, remove from heat, and strain through a fine mesh sieve.
3. Place the honeydew in a large bowl along with the lime juice and mint syrup. Pulse with an immersion blender until smooth and no chunks of honeydew remain.
4. Divide the mixture between popsicle molds, freeze 30-60 minutes, insert sticks, and continue to freeze until solid.

Recipe Courtesy of: http://www.hungrygirlporvida.com/blog/2013/05/16/honeydew-mint-ice-pops/

Prosecco-Rose Petal Pops

Makes 6

What You Need:

• 1 cup white grape juice
• 1 cup cold, flat Prosecco
• 1/3 cup rose water
• 1 1/2 teaspoons freshly squeezed lemon juice
• About 30 red rosebud petals, rinsed

What to Do:

1. In a large bowl, stir together the grape juice, Prosecco, rose water, and lemon juice.
2. Fill ice pop molds about one-third full. Drop two or three rose petals into each mold and freeze until set, about 30 minutes. Fill the molds another third of the way full and drop two or three more rose petals in each mold.
3. Insert sticks. Freeze until set, about 30 minutes.
4. Fill all the way with the remaining Prosecco mixture and drop two or three more rose petals into each mold. Freeze until set.

Recipe Courtesy of: http://www.epicurious.com/recipes/food/views/Prosecco-Rose-Petal-Pops-366595
Frozen Melon-Margarita Pops

Makes 6

What You Need

• 3/4 cup tequila
• 1/2 cup Grand Marnier
• 1/2 cup fresh lime juice
• Pinch of coarse salt
• 8 ounces cantaloupe, rinds removed
• 8 ounces watermelon, rinds removed

What to Do:

1. Stir together tequila, Grand Marnier, fresh lime juice, and coarse salt in a large bowl. Cut cantaloupe and watermelon into wedges. Soak in tequila mixture for 15 minutes. Insert ice-pop sticks into wedges. Freeze on a rack-lined baking sheet for 1 hour.

Recipe Courtesy of: http://www.marthastewart.com/343629/frozen-melon-margarita-pops?czone=holiday/sixty-days-of-summer/recipes-ideas

For even more ways to Eat to Beat the Heat visit our Pinterest board http://pinterest.com/eattothebeatto/boards/

Willow Wednesday

Posted by ettb12 on 3:18 pm in Food For Good, Uncategorized, Willow Wednesday | 0 comments

This year, the Eat to the Beat team will be delving into the details of what makes Willow Breast Cancer Support Canada such an exceptional organization. Over the last 18 years, Eat to the Beat has raised $3.3 million for Willow, and all of those involved can see the community of support that they have helped foster.

Throughout the following months, we will be outlining Willow’s many free programs and services, and the work that is being done in communities across the nation.

Watch here to see how Willow helps.

The Facts About Willow Breast Cancer Support Canada

What does Willow do?

Willow is a national not-for-profit organization that provides free support and information to anyone affected by breast cancer, including those at high risk.

Willow has helped and supported thousands of people affected by breast cancer; patients, family members, friends and caregivers. Personalized service is provided by the highly informed and compassionate members of the peer support team, each of whom has had breast cancer and understands the many challenges associated with the disease.

When you contact Willow you are able to:

• Connect with someone who has had breast cancer or is at high risk, and can understand your concerns
• Access credible information specific to your diagnosis and situation
• Locate resources in your community such as support groups, wigs, prostheses, and financial help
• Discuss how to support a loved one

Who calls Willow?

• People concerned about their risk of developing breast cancer
• People diagnosed with breast cancer or a BRCA gene mutation
• Family, friends and caregivers of someone diagnosed with breast cancer or BRCA gene mutation

Who will I talk to?
When you call Willow you will speak with someone who has had a diagnosis and can relate to your concerns. The Peer Support Team is made up of staff and volunteers, who are here to listen, provide support and answer a wide range of questions.

Are services provided in other languages?
Yes. If you prefer to speak in a language other than English, they will arrange for a translator to facilitate the conversation.

How often can I contact Willow?
Contact Willow as often as you like, at any point in your journey; from pre-diagnosis to life after treatment.

Is there a cost?
All services are free of charge.

How do I contact Willow?

Call toll-free from anywhere in Canada

Email: support [@]} willow.org

Submit a request for Willow to call you at: www.willow.org

Visit the office: 30 St. Patrick Street, 4th Floor, Toronto, Ontario

Service hours are: Monday to Friday from 9:00 am – 5:00 pm ET

Next time:  A look into Willow’s In Our Genes Program

Together we can help make sure no one faces breast cancer alone.

1.888.778.3100          support [@] willow.org          www.willow.org

Summer Eatertainment: Canada Day Edition

Posted by ettb12 on 1:07 pm in Food For Good, Summer Eatertainment | 0 comments

Summer is here! With the first official long-weekend of the season upon us it is time for picnics, parties, and get-togethers. How are you planning on eatertaining this Canada Day long-weekend?

If you’re looking for inspiration the Eat to the Beat Team has you covered. We have created a menu perfect for eatertaining the masses.

The Appetizers

Let’s start with the appetizers. It is always nice to give your guests options.  We have selected three of our favorite recipes to share with you.

Caprese Skewers with Balsamic Drizzle

Easy to eat and even easier to assemble! Serve up these mini mozzarella cheese balls skewered with tender basil leaves and juicy tomatoes. Finish them off with a drizzle of sweet homemade balsamic reduction.

What You Need:

1 cup balsamic vinegar

Cherry tomatoes

Mini mozzarella cheese balls

Fresh basil leaves

Salt & pepper to season

Toothpicks

What to Do:

1. Bring balsamic vinegar up to a boil in a saucepan. Lower heat to medium and simmer until it’s the consistency of very thin maple syrup, about 10 minutes. Pour into a bowl and let cool.
2. Cut tomatoes in half. Thread a mini mozzarella cheese ball, basil leaf and a tomato half onto a tooth pick. Repeat with remaining ingredients. Sprinkle with salt & pepper.  Drizzle cooled balsamic reduction on top.

Ricotta Flatbread with Pomegranate Salsa

6 – 8 servings

What You Need:

½ cup pomegranate seeds

½ cup dried, sweetened cranberries; roughly chopped

1 shallot, finely chopped

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon honey

2 teaspoons chopped fresh parsley

1 tablespoon fresh orange zest strips

Pinch salt

1 oval pre-baked flatbread

8 ounces Ricotta

½ cup baby arugula

What to Do:

1. Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in bowl.
2. Place flatbread on a preheated grill rack or baking stone in a 450-degree oven; toast until warm and edges are lightly toasted, about 5 – 10 minutes.
3. Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta; cut into serving pieces. Top each slice with salsa.

Grilled Asparagus Tartines with Fresh Ricotta, Pesto and Scallions

4 tartines

What You Need:

1 pound asparagus

6 tablespoons extra virgin olive oil, divided

Coarse salt and pepper

4 slices ciabatta or other crusty rustic bread

1/4 cup basil pesto

1/2 cup ricotta cheese

1 scallion, chopped

What to Do:

1. Heat your panini maker.
2. Rinse the asparagus and break the ends off of each spear. Discard the ends.
3. In a large bowl, toss the asparagus in 2 teaspoons of the olive oil and season with salt and pepper. Grill the asparagus for about 3 minutes until they’re tender and grill marks appear.
4. Drizzle another 2 teaspoons of the olive oil over the ciabatta slices and grill the bread until it’s toasted with grill marks, about 2 minutes.
5. Spread about a tablespoon of pesto onto each slice of ciabatta. Spoon on a few tablespoons of ricotta and top it with grilled  and a sprinkling of chopped scallions. Finish the tartines by drizzling the remaining 2 teaspoons of the olive oil over the top and grinding on a little black pepper.

The Salad

Now that your friends and family have mingled and munched their way through the appetizers it is time to begin the main event. This summer serve up a salad that everyone is sure to love.

Buffalo Chicken Salad with Blue Cheese Dressing

1 large salad

What You Need:

1 heart of Romaine lettuce, diced
1 celery stalk, diced
1/4 cup matchstick carrots
3/4 cup buffalo shredded chicken
1/3 cup crumbled Kerrygold Cashel Blue

For the dressing:
2 tablespoons low fat mayo
1/4 cup lowfat buttermilk
1/4 cup plain greek yogurt
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled Kerrygold Cashel Blue
Salt and freshly ground pepper

What to Do:

1. In a large bowl combine the Romaine, celery, and carrots. Top with shredded buffalo chicken and crumbled Kerrygold Cashel Blue cheese. Set aside.
2. In a small bowl, whisk together mayo, buttermilk, greek yogurt, white vinegar and sugar. Fold in crumbled Kerrygold Cahel Blue Cheese and season to taste with salt and pepper.
3. Drizzle salad with dressing and serve with extra hot sauce.

The Main

Now it’s time for the main event! What is a better than the classic summer burgers! Wow your guests with these great homemade patties and buns.

Mini Beef and Pork Sliders with Brioche Buns

Serves 12

What You Need:

For the patties:

2 tablespoons olive oil

1 brown or white onion, very finely diced

2 large cloves garlic, minced

500g lean minced free-range beef

500g lean minced free-range pork

1 tablespoon wholegrain mustard

1 tablespoon tabasco or similar hot sauce

2 tablespoons balsamic vinegar

2 tablespoons salted capers, rinsed and finely chopped

1 long red chilli, seeds removed, finely chopped

1/4 teaspoon dried chilli flakes

1 tablespoon finely chopped flat-leaf parsley

Sea salt and freshly ground black pepper

To serve:

Lettuce leaves

Sliced cheese

Sliced onion

Tomato relish

Mini brioche:

200g unsalted butter

1.5 tablespoons caster sugar

4 eggs

600g strong white bread flour

1/2 teaspoon instant dried yeast

1 teaspoon fine salt

1 cup whole milk, warmed lightly

1 tablespoon low-fat milk

Handful sesame seeds

What to Do:

1. To make the brioche, beat together the butter, sugar and three of the eggs in a large mixing bowl. Add the flour, yeast and salt and stir to combine. Make a well in the centre, then pour in the milk and bring together using your hands; the dough will be quite tacky but refrain from adding any extra flour. Cover the bowl with a damp tea towel and leave in a warm spot for 2 hours or until doubled in size. Punch your fist into the centre of the risen dough, then knead it gently for a minute or two on a lightly floured worktop. Flour your hands and form twelve individual balls of dough, each just a little larger than a walnut. Place them on a floured baking tray and again cover with a damp tea towel. Leave to rise for another hour. Preheat the oven to 180 ̊C fan-forced. Mix the remaining egg with the extra tablespoon of milk, and brush the buns generously with this mixture, then sprinkle the tops with sesame seeds. Bake for 20–30 minutes or until golden brown and cooked through.
2. Heat 2 tablespoons of olive oil in a frying pan over medium heat, add the onion and fry gently for 3 minutes, then add the garlic and cook for a further 5 minutes until the onion is softened. Remove the pan from the heat and allow the onion to cool for 10 minutes. Meanwhile, place the beef, pork, mustard, Tabasco/hot sauce, balsamic vinegar, capers, chilli flakes, chilli, parsley, 1 teaspoon sea salt and some black pepper in a large mixing bowl and combine thoroughly using your hands. Add the cooled onion and garlic and mix together.
3. Form the mixture into about 12 small individual patties. Place the patties on a baking tray and chill in the fridge for at least 2 hours, before cooking to your liking on a hot BBQ/chargrill pan or in a frying pan.
4. Serve the patties in the mini brioche buns with some lettuce, cheese, sliced onion and tomato relish.

The Dessert

Now it is time for everyone’s favorite part of the meal – dessert!

Banana Caramel Cream Dream
Serves 6

What You Need:

General

2 Bananas

Caramel sauce

Fresh whipped cream

Vanilla Pastry Cream

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

2 eggs

2 Tablespoons butter

1 Tablespoon vanilla extract

Graham Cracker Crumble

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 Tablespoon sugar

What to do:

Vanilla Pastry Cream

1. In a medium bowl, beat eggs with a fork to combine.  Set aside.
2. Mix sugar, cornstarch and salt in a medium saucepan.  Gradually pour in milk, while whisking, to make a smooth mixture.  Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.  Continue to cook and stir one minute.
3. Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well.  Pour warmed egg mixture into the pan with the rest of the hot milk mixture.  Return to a slow boil, and cook one minute, stirring constantly.
4. Remove from heat and stir in butter and vanilla.  Set aside to cool.  When the pan has cooled, place in the refrigerator to fully cool.  If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.

Graham Cracker Crumble

1. Pour crumbs, sugar and melted butter into a bowl and stir until fully combined.  Pour into baking dish and press into a even layer.  Bake at 350*F for 10-12 minutes, until light brown.  Allow to cool.

Dessert Assembly

1. Spoon 2 tablespoons graham cracker crumble into individual serving dishes.  Use a small glass to press the crumble into a firm layer.
2. Add a layer of pastry cream into each dish.  For easy assembly, fill a large ziplock bag with the pastry cream, snip off the end and fill the dishes from this bag.
3. Add a few slices of banana.
4. Top bananas with a layer of whipped cream.
5. Add some graham cracker crumble and a drizzle of caramel. Repeat layers 2-5.
6. Serve immediately or refrigerate up to 3 hours.  Top with a slice of fresh banana just before serving

The Late-Night Snacks

Whether you are sitting on the deck or around the campfire, everyone needs to enjoy the snacks of summer. Try these delicious late night treats perfect for large groups of all-ages.

Italian Nachos

What You Need:

1 cup half and half
1 cup heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup parmesan
Salt and pepper
2 tablespoons flour

Nachos
Wonton wrappers cut in triangles
Cooked, and shredded chicken
Mozzarella cheese
Olives
Parsley, chopped
Parmesan cheese
Oil for frying (peanut or canola)

What to Do:

1. In a sauce pot, over medium heat, add the unsalted butter. Stir in the garlic until the butter is completely melted. Quickly add the flour and continuously stir until it is clumped together and golden. Whisk in the heavy cream and half and half. Bring to a boil and then turn down to a simmer for 8-10 minutes or until thickening. Add the cheese and seasoning. Stir thoroughly.

Wonton Prep

1. Heat the oil in a large skillet, oil about 1/3 of the way up, over medium high heat. Add the wontons one at a time and allow to cook until barely golden, flip and cook again. Drain on a paper towel.

To Assemble

1. Line a baking sheet with parchment paper and then the wontons. Sprinkle with alfredo sauce, chicken, peppers, and mozzarella cheese. Place under the broiler in your oven until the cheese is completely melted, 5-8 minutes. Remove from the oven and sprinkle with olives, parmesan cheese and parsley. Enjoy!

Candied Maple Bacon Donuts

Makes 12 Donuts

What You Need:

Donuts:
2 tablespoons water, warmed
1.25 oz envelope fast-rise yeast
3/4 cup whole milk, warmed
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
3 tablespoons shortening or lard
2 1/2 cups all-purpose flour
vegetable oil or peanut oil, for frying

Maple Glaze:
1 1/2 tablespoons whole milk
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups powdered sugar

Candied Bacon:
1 lb center cut bacon
2/3 cup brown sugar
2 teaspoons freshly cracked black pepper
1 teaspoon kosher salt

What to Do:

Donuts:

1. In the bowl of your stand mixer with the paddle attachment (or a large bowl if you are going to knead the dough by hand), whisk together yeast and warm water and let stand for 5 minutes.
2. Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 1 1/2 cups flour a half a cup at a time. Once you have added all the flour, knead on medium for 2-3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high and continue to knead dough for 3-4 minutes, until dough is smooth.
3. Transfer dough to a greased bowl and cover with a slightly damp tea towel. Place bowl in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.
4. Transfer raised dough onto a lightly floured surface and carefully roll out till it is 1 inch thick. Cut out doughnuts with a floured 4 inch biscuit cutter and then cut out the center of each donut with a floured 1-2 inch biscuit cutter.
5. Place donuts and donut holes on a lightly floured cookie sheet and cover again with a slightly damp tea towel. Place in a warm area for about one hour. Dough is ready when it has doubled in size.
6. Heat oil in a large, deep skillet or deep fryer to 350 degrees.
7. Once oil is hot, working with 4-6 donuts at a time, carefully drop donuts into oil. Fry for 1 to 2 minutes, or until golden brown and flip and fry the other side.
8. Remove and drain on a paper towel lined plate. Continue this process until each donut has been fried.

Maple Glaze:

1. Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk, maple syrup and maple extract. Add powdered sugar, whisking until smooth. If icing is too stiff, add a teaspoon of milk at a time until desired consistency is reached.
2. While the donuts are still warm, dip the tops of each donut and donut hole into the icing and transfer to a wire rack and let set for 5 minutes. Save any remaining frosting to drizzle on top of the completed donut.

Candied Bacon:

1. Preheat the oven to 375°F. Line a large cookie sheet with aluminum foil, and position a cooling rack on top of pan. Lightly spray the rack with non-stick spray.
2. Combine the brown sugar, black pepper and salt in a shallow plate/dish. Press each side of each slice of bacon firmly into the spiced sugar to coat well.
3. Arrange the slices of bacon on top of the rack in a single layer. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly.
4. Bake until the bacon is crisp and the sugar is bubbly, about 20 minutes. Let cool for 5 minutes and then cut each strip in half.
5. Arrange candied bacon on top of donuts and drizzle the top with any remaining maple glaze. Serve immediately!

The Drinks

On a hot summer day there is nothing better than a refreshing beverage to help you eat to beat the heat. We have put together a collection of some of our favorites. One is a delicious slushy mix for all-ages, another a fruity refreshing rum cocktail, and the last a great alternative to a can of pop.

Banana Ice

Serves 6

link

What You Need:

1/2 cup sugar

1 1/2 cups water

3 oranges

3 lemons

1 small can crushed pineapple

3 bananas, cut into small pieces

Lemon-lime soda, such as 7-Up

Mint sprigs, for garnish

What to Do:

1. In a small saucepan, bring sugar and water to a boil. Remove from heat and let cool. Transfer to an 8-inch square dish and mix with juices of oranges and lemons, crushed pineapple, and bananas. Freeze 3 hours (or up to overnight). Remove from freezer about 20 minutes before serving (mixture should be slightly slushy). If desired, mix with some lemon-lime soda, and garnish with mint sprigs.

Melon Rumballa
Serves 8

What You Need

3–4 ripe melons, depending on size

1/2 liter white rum

1 bunch fresh mint, cleaned and stemmed

3 limes juiced

8 oz ginger soda

8 oz coconut water

Whole vanilla beans

Candied ginger (for garnish)

Sugar for rimming the glasses

Ice

What to Do:

1. Create melon balls and place in the freezer a full hour before serving. If juice from the melons is left over, this can be added to the drink.
2. Muddle mint sprigs and lime juices until well combined.
3. In a pitcher, add muddled mint (and juices), lime juice, rum, ginger soda and coconut water and stir together. Again, a pitcher with a stirrer works best, but you can use a long spoon, too.
4. Prepare glasses: Run a lime wedge around the rim of each glass and dip in sugar. Add icy melon balls to each glass to fill half way. Place a piece of candied ginger on a pick for an edible garnish.
5. Just before serving, drop in a handful of ice along with icy melon balls and stir.

Blackberry Sage Cooler

What You Need:

15 medium sage leaves

4 tablespoons sugar

1 cup water

8 ounces of blackberries

What to Do:

1. Bring the water and sugar to a boil over high heat just until sugar dissolves.  Crush the sage leaves with the back of a spoon and add to the syrup mixture and set aside to let the sage infuse for 15 minutes and then remove the herbs.
2. Meanwhile puree the blackberries in the blender and then strain the mixture through a fine strainer.
3. To serve place a tablespoon of the blackberry puree in the bottom of a glass, add a tablespoon of the sage syrup and top off with 8 ounces of club soda.

For even more summer eatertaining ideas visit our Pinterest Board Eat to Beat the Heat: http://pinterest.com/eattothebeatto/boards/

No matter how you plan to eatertain this holiday weekend, the Eat to the Beat Team wishes you a happy and safe weekend.

Bon Appetit!

The Countdown Begins: Eat to the Beat 2013

Posted by ettb12 on 9:20 am in Food For Good | 0 comments

Welcome back to Food for Good, a blog in connection with Willow Breast Cancer Support Canada’s annual fundraiser Eat to the Beat.

This year, Food for Good will continue to delve into Toronto’s unique culinary world, exploring everything from the chefs and recipes that are showcased at Eat to the Beat, to the food and beverage trends that are sweeping the nation. Stay tuned as the Eat to the Beat team brings you the latest and greatest in the culinary community.

Make sure to take a look back into the 2012 Food for Good posts for delicious recipes from our Chefs.  Also, make sure to Follow us on Twitter and Pinterest and Like us on Facebook.

About Eat to the Beat

Eat to the Beat is a culinary showcase held every October at Toronto’s Roy Thomson Hall. It is currently in its 18th year and is the only event in Canada that exclusively features the talent of 60 female chefs who donate their time and expertise in support of women through the challenges that come with breast cancer diagnosis. The evening also includes live music, a silent auction featuring must-have items, mystery bags and a raffle draw for great prizes.  It has been named one of the top 15 Food, Wine & Hospitality events in Toronto by BizBash magazine, and to date has raised more than $3.2 million in support of Willow. Over 80% of the evening’s proceeds are directed to Willow’s free programs and services. For more information on Willow and the support we offer, please visit www.willow.org.