Try These Delicious Durham Dishes At The One Of A Kind Show This Spring
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Celebrate the spring harvest with a trip to your local farm market, grab your ingredients, and try these tasty bites by Chef Alex Page! On Thursday, April 9, Durham Tourism and Durham Farm Fresh took over the One Of A Kind Show to bring a taste of Durham to Toronto shoppers. In case you missed it, use the recipes below to recreate these delicious dishes at home.
Pound Cake with Whipped Ricotta and Maple Rhubarb Compote
Ingredients (serves four to six):
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250 mL (1 cup) Brooks Farms dark maple syrup
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1 dried chipotle pepper
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1 star anise pod
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500 g (4 cups) Pingle’s rhubarb, cut into 2 cm pieces
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Zest and juice of 1 orange
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500 g (2 cups) ricotta cheese
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45 mL (3 tbsp) Sargent Family Dairy 35% cream
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Pinch of sea salt
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Pound cake, sliced, for serving
Instructions:
- Rinse the dried chipotle pepper. Combine maple syrup, chipotle, and star anise in a small saucepan over medium-low heat. Warm gently for 20 to 30 minutes, without boiling. Taste as it infuses. Remove from heat and cool completely. Remove and discard chipotle and star anise.
- Combine infused maple syrup, rhubarb, and orange zest and juice in a saucepan. Bring to a gentle simmer over medium-low heat. Cook 10 to 15 minutes, until the rhubarb softens but still holds some texture. Cool completely.
- Place ricotta and cream in a stand mixer or use a hand mixer. Whip until smooth, light, and fluffy. Season with a small pinch of salt.
- To serve, place slices of pound cake on a platter. Spoon over whipped ricotta, followed by the rhubarb compote. Finish with a pinch of flaky sea salt.
Spring Caprese Salad with Cheese Curds and Cider Mojito Dressing
Ingredients (serves four to six):
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250 mL (1 cup) white vinegar
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750 mL (3 cups) radish, thinly sliced
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60 mL (4 tbsp) Archibald’s Mojito Cider, divided
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10 mL (2 tsp) Dijon mustard
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10 mL (2 tsp) honey
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60 mL (¼ cup) extra virgin olive oil
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750 mL (3 cups) snap peas, halved
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750 mL (3 cups) Sargent Family Dairy cheese curds
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Handful fresh mint leaves
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Salt and pepper, to taste
Instructions:
- Combine vinegar and 30 mL (2 tbsp) cider in a small saucepan. Bring to a boil. Place sliced radish in a bowl and pour over the hot vinegar mixture. Season with a pinch of salt and let sit 10 to 15 minutes. Drain before using.
- In a bowl, whisk remaining 30 mL (2 tbsp) cider with Dijon mustard and honey. Slowly whisk in olive oil to form a dressing. Season with salt and pepper.
- In a large bowl, combine snap peas, drained radish, and cheese curds. Add dressing and toss gently to coat.
- Transfer to a serving platter and finish with fresh mint leaves.
Where to get your ingredients:
Archibald’s Orchards & Winery: Located in Bowmanville, Archibald's Orchard & Winery is a must-stop destination for pick-your-own apples and delicious local ciders and fruit wines. Archibald’s is a fourth generation family farm located on a beautiful 40-acre property. Fill your weekend plans with a basket full of Archibald's apples, enjoy a complimentary tasting, and soak up the beautiful views. Shop their online store or visit for apple picking during the fall.
Sargent Family Dairy: Family-owned and operated, Sargent Family Dairy specializes in fresh-from-the-farm Jersey milk and other dairy products. Use their store locator to find their products in a store near you, or visit their farm in Enniskillen to explore their selection of milk, cheese, beef, preserves, and baked goods.
Brooks Farms: Brooks Farms started in the mid 1800’s and has been growing fun for more than 125 years! Each year, the farm hosts seasonal festivals with new attractions, special events and performers. The farm offers a wide variety of produce, preserves, baked goods, eggs and meat with seating to dine-in and take out.
Pingle’s Farm Market: This family run, year-round farm market is located in Hampton, Ontario and offers 100 per cent Canadian foods and goods. By partnering with other local farms, the market is able to carry a variety of Ontario-grown produce year-round, produce from neighbouring farms in Durham Region like Willowtree Farm, as well as the fields and orchards right at Pingle’s Farm.
This recipe was created in partnership with Durham Farm Fresh and Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.
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