Every year, Taste of Guelph raises thousands of dollars to support vital equipment needs for St. Joseph’s Health Centre Guelph, and over the last six years has raised an amazing $600,000. Without the support of our generous food and beverage participants, sponsors, volunteers and attendees, Taste of Guelph simply wouldn’t be the afternoon of great food and great fun in support of a great cause that it is.  With the cancellation of Taste of Guelph 2020 due to the COVID-19 pandemic, it is our turn to support those who help make our event so successful. Check out the blog below to see how you can shop, cook and support local!

For our last #TasteTuesday blog, we have put together a full day of meals featuring ingredients from our Taste of Guelph Participants! Bon appetit!

Brunch

Blueberry Cream Cheese French Toast – featuring COBS Bread and Willow Lake Cheese

Recipe by Pete and Gerry’s Organic Eggs (https://www.peteandgerrys.com/egg-recipes/organic-blueberry-french-toast)

Ingredients:

  • 1 Loaf COBS Bread French Bread
  • 8 oz. Willow Lake Vegan Cream Cheese
  • 4 Large Eggs
  • 1 ½ Cups of Fresh Blueberries
  • 1 ¼ Cups of Milk
  • 1 tsp Vanilla Extract
  • ¾ tsp Ground Cinnamon

 

Instructions:

Whisk together eggs, milk, vanilla and cinnamon until well blended and set aside. Cut bread into 1 inch thick slices, and spread a generous amount of Willow Lake Vegan Cream Cheese on each slice. Sprinkle blueberries on half of the slices, and press each closed with another cream cheese covered sliced so the blueberries are between the cream cheese in a sandwich.

Bring your pan to a medium-low heat, and melt some butter to lightly cover the bottom. Coat both the outer sides of the sandwiches with the egg mixture as you go and cook them until golden brown on each side (roughly 4-5 minutes per side).

Top with maple syrup and enjoy!

Dinner

Pomegranate Balsamic Grilled Rib-Eye Steak- featuring The Olive Experience and Valeriote’s Market & Butcher Shop

Recipe by The Olive Experience (https://theoliveexperience.ca/2017/10/pomegranate-rib-eye-marinade/)

Ingredients:

  • 1/3 cup Olive Experience Pomegranate Dark Balsamic Vinegar
  • 1/4 cup Olive Experience Garlic Infused Olive Oil
  • 1 tbsp Dijon Mustard
  • 2 tsp Kosher or Sea Salt
  • 4 Rib-Eye Steaks from Valeriote’s Market & Butcher Shop

 

 

Instructions:

In a bowl, whisk together the mustard with the salt, and Pomegranate Dark Balsamic Vinegar until blended thoroughly. Slowly drizzle in the Garlic Infused Olive Oil, whisking quickly and continuously until thick. In a large zip lock bag or container, place the Valeriote’s Rib-Eye Steaks and thoroughly coat them with the marinade. Refrigerate and marinate for 4-6 hours. Preheat your grill to medium-high heat.

Once done, grill the steaks (4-6 minutes per side for medium rare or until desired doneness) and after cooking, allow to rest at room temperature for 5-10 minutes before serving.

Dessert

Grilled Banana Split with Hot Fudge and Rum Caramel Sauce- featuring Organic Meadow Vanilla Ice Cream

Recipe by Martha Stewart (https://www.marthastewart.com/348852/grilled-banana-splits-hot-fudge-and-rum-caramel-sauce)

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 6 firm-ripe unpeeled Bananas, halved lengthwise
  • 6 tbsp Honey
  • 3/4 cup packed Brown Sugar
  • Organic Meadow Vanilla Ice Cream
  • Hot Fudge Sauce
  • Rum Caramel Sauce
  • 2 cups Whipped Cream
  • Finely Chopped Peanuts
  • Maraschino Cherries, for garnish

Instructions:

Preheat the grill to high. Place the bananas cut side up on a baking sheet, drizzle with honey and sprinkle with brown sugar. Place the bananas on the grill and cook until the bananas start to caramelize. Peel and plate the bananas, and top with 1-2 scoops of Organic Meadow Vanilla Ice Cream. Drizzle with the hot fudge and rum caramel sauce. Top with a dollop of whipped cream and some chopped peanuts. Garnish with a maraschino cherry and serve.