Two-Bite Poached Pear Cheese Tarts

Ingredients:

• 1 cup local 3.25% milk
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 2 cinnamon sticks
• 4-5 medium-sized pears, peeled, cored, and halved
• 1 cup local mascarpone
• 1 orange, zested
• ¼ cup honey
• ½ cup local cream
• 2 packages frozen puffed pastry shells or sheets, thawed
• 1 wheel local brie, cut into pieces
• 1/2 cup local aged white cheddar, grated
• 1 Egg
• 2 tbsp water
• 1-2 tsp fresh mint, sliced
• Optional: vanilla ice cream to serve

Directions:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. To make the poaching liquid, combine the local milk, water, sugar, vanilla, and cinnamon sticks in a wide saucepan or skillet. Warm gently over medium-low heat until the sugar dissolves. Do not boil.
3. Add the pears to the milk poaching liquid. Simmer very gently for 12–15 minutes, turning the pears occasionally, until just tender. Keep the heat low to prevent the milk from scorching. Remove the pears from the liquid, let cool slightly, then slice and set aside.
4. Remove the cinnamon sticks. Continue simmering the remaining poaching liquid for 5–8 minutes, or until slightly reduced. Set aside to use as a light drizzle when serving.
5. To make the mascarpone filling, whip the mascarpone, orange zest, honey, and cream on medium-high speed until smooth and fluffy. Transfer to a piping bag or bowl and set aside.
6. In a small bowl, whisk together the egg and 2 tbsp water to make an egg wash.
7. If using puff pastry sheets, cut the pastry into 3 x 3-inch squares. Place a spoonful of mascarpone filling in the centre of each square, then top with sliced poached pear, a small piece of brie, and a light sprinkle of aged white cheddar. Fold the edges slightly inward to create a tart shape, pinching gently to seal. If using puff pastry shells, fill each shell with mascarpone, pear, brie, and aged white cheddar.
8. Transfer the tarts to the prepared baking sheet and brush the pastry edges with egg wash. Bake for about 20 minutes, or until the pastry is puffed and golden and the cheeses are melted.
9. Drizzle lightly with the reduced spiced milk, sprinkle with fresh mint, and serve warm.

The post Recipe for Two-Bite Poached Pear Cheese Tarts from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Mexican Potato Skins

Prep Time: 10 min
Total Time: 1 hr 30 min
Serving: 4

Ingredients:

• 2 medium russet potatoes
• 500 mL (2 cups) Armstrong Tex Mex Shredded Cheese
• 350 mL (1 1/2 cups) lean ground turkey
• 125 g mole paste
• 1 chicken bouillon cube
• 1/2 cup water
• 1 tbsp vegetable oil
• 1 medium avocado
• 350 mL (1 1/2 cups) sour cream

Directions:

1. Pierce potatoes a few times with a sharp knife or the tines of a fork, rub with olive oil and bake in oven at 205°C (400°F) for about an hour, or until the potatoes are cooked through and give a little when pressed.
2. With the frying pan set to medium-high heat, add vegetable oil. Once oil is hot, add ground turkey and chicken bouillon cube. Add mole paste and stir well until meat is evenly coated.
3. Deglaze pan with cold water and let simmer for 5 minutes. Remove from heat and reserve filling.
4. Remove the potatoes from the oven and let cool enough to handle. Cut in half vertically. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 232°C (450°F). Brush or rub olive oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat).
5. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
6. Arrange the potato skins skin-side down on the roasting pan or rack. Fill each potato half with 1/3 cup of Armstrong Tex Mex shredded cheese, then add 1/4 cup ground turkey, then layer another 1/3 cup of Armstrong Tex Mex shredded cheese on top.
7. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven.
8. Add a quarter of sliced avocado on each potato half. Then top each potato half with 1/3 cup of sour cream and serve immediately.

The post Recipe for Mexican Potato Skins from Armstrong Cheese appeared first on Toronto Guardian.

Brie Galette with Chili Cream

Serves: 6-8

Ingredients:

• 2 tbsp unsalted butter
• 1 – 2 tsp crushed chili
• 1 cup local 35% whipping cream, cold
• 1 tbsp powdered sugar
• 1 cup Orange marmalade
• 1 orange, zested and juiced
• 2 store bought pie shells, thawed if frozen
• 1 wheel local brie
• 1 Egg
• 2 tbsp water
• 1 -2 cups raspberries or red currents, optional topping
• Chopped Mint, for garnish

Directions:

1. Preheat the oven to 370°F. Line a baking sheet with parchment paper.
2. In a small pan, melt the butter. Add the crushed chili flakes and cook for about 2 minutes, or until fragrant. Strain the chili butter and let it cool slightly.
3. In a bowl, combine the orange marmalade, orange zest, and orange juice until smooth. Set aside.
4. Slice the brie in half horizontally and set aside. In a small bowl, whisk together the egg and water to make an egg wash.
5. Place the pie crusts on the prepared baking sheet. Spread half of the orange marmalade mixture in the centre of each crust, leaving a border around the edges. Place half of the brie on top of each.
6. Carefully fold the edges of each crust over the brie, leaving the centre exposed. Brush the crust edges with egg wash.
7. Bake for about 20 minutes, or until the crust is golden and the brie is melted.
8. While the galettes bake, whip the cold heavy cream with the powdered sugar until soft peaks form. Gently fold in the cooled chili butter.
9. Once the galettes are baked, top with the chili whipped cream, red currants or raspberries, and chopped mint. Serve warm.

The post Recipe for Brie Galette with Chili Cream from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Pizzettas with Apple, Maple Ham, Pecans, and Old Cheddar Cheese

Prep Time: 10 min
Total Time: 18 min
Serving: 4 – 6

Ingredients:

• 200 g (2 cups) Armstrong Old Cheddar Shredded Cheese
• 125 g (1/2 pack) cream cheese, softened
• 15 mL (1 tbsp) maple syrup
• 10 mL (2 tsp) fresh thyme
• 12 miniature naan-style breads
• 500 mL (2 cups) maple ham, cubed
• 125 mL (1/2 cup) roasted pecans, crushed
• 1 tart green apple, julienned

Directions:

1. Preheat the oven to 180° C (350° F).
2. In a bowl, combine half the Armstrong Old Cheddar cheese with the cream cheese, maple syrup, and thyme.
3. On a work surface, spread the mixture over the naan breads.
4. Top with ham and sprinkle with the remaining cheese.
5. Cook on the middle rack for 6 to 8 minutes, until the tops are slightly golden.
6. Top with pecans and julienned apple.

The post Recipe for Pizzettas with Apple, Maple Ham, Pecans, and Old Cheddar Cheese from Armstrong Cheese appeared first on Toronto Guardian.

Verity Club opened its doors in a beautifully restored heritage building on Queen Street East. More than 20 years later, it has grown into a thriving community for professional women. What’s especially remarkable is that Aitken and her team built the membership entirely through word-of-mouth and referrals. To this day, the club does not advertise, yet continues to welcome women in a warm, non-exclusive environment. Today, Verity is home to approximately 700 members representing a wide range of professions and backgrounds.

Verity Club offers spaces for women to work, connect, and recharge. Mastermind groups provide opportunities for thoughtful conversations on everything from business strategy to personal growth. Over the years, the club has welcomed guest speakers who share insights on timely and relevant topics. Most recently, economist and climate expert Diana Fox Carney (and yes, the spouse of Canadian Prime Minister Mark Carney) spoke with members.

And Verity is so much more than a private club. The impressive 65,000-square-foot building, once a chocolate factory in the 1850s, is also home to a private members-only restaurant, lounge, and speakeasy. There’s a state-of-the-art fitness studio, a tranquil pool area, and the ever-popular Sweetgrass Spa, which is open to the public. The building also features four beautifully appointed hotel rooms available for members and visitors alike, welcoming guests from as far away as Japan and across Europe. To call Verity a hidden gem almost feels like an understatement.

But it’s not just the beautiful space that makes Verity special—it’s the people and the way they treat people. During a recent tour and lunch at Verity, Aitken reminisced about how her own experience as a high-powered executive in the Financial Industry influenced and inspired what she wanted in Verity Club. She mentioned her experience with how clubs would automatically defer to men at business dinners or meetings.  Making decisions, even on wine or presentation of the final bill, were more often automatically deferred to the men, even though she was the one in charge. She eliminated that awkwardness that made any woman feel lesser than. Whoever was in charge of the meeting is the one in charge of all decisions unless otherwise stated.

It was also heartwarming to hear how many staff members have been with her for years. Each has their own story, including the concierge who warmly greets members at the front desk. Aitken spoke about how important the support of both her family and her staff has been to Verity’s success and longevity. That sense of care is evident throughout the club, with a team that genuinely wants members to feel comfortable and at home. It’s a reminder that exceptional service comes from every level of an organization. From the moment you step foot inside Verity, it feels less like a private club and more like a welcoming home combined with the attentiveness of a five-star hotel.

The club’s facilities are thoughtfully designed to support both business and relaxation while fostering a strong sense of community. Quiet workspaces with private offices allow members to conduct confidential conversations when needed. Boardrooms and meeting rooms can be reserved for team gatherings, while gallery spaces showcase the work of local artists. The event spaces regularly host everything from business functions to private celebrations. I mentioned to Aitken that I had attended several trunk shows here featuring my friend and talented Canadian fashion designer, Diane Kroe.

Sharing the building with GEORGE Restaurant makes the visit to the Verity Club even more special. The four-time Michelin-Recommended restaurant, led by Executive Chef Lorenzo Loseto, has been a favourite on Toronto’s dining scene since 2003. It’s one of those restaurants that always surprises even the most seasoned food lovers. Committed to fresh, local ingredients, Loseto’s signature “double-sided” tasting menu means your meal won’t be the same as the person seated next to you. Think of it as two unique tasting experiences unfolding simultaneously.

With its exposed brick walls and soaring ceilings, GEORGE offers a contemporary yet welcoming atmosphere. In the summer, the twinkle-lit courtyard patio is pure magic and one of the city’s most charming outdoor dining spaces. Tucked just steps from Toronto’s historic Old Town and Financial District, it’s a beautiful oasis that’s well worth discovering.

Is Verity really just for women? Membership, yes. But Aitkens laughed as she pointed out a few men in Verity’s space. They would have to be invited by members in order to use the meeting spaces, casually or for business, as well as Verity’s own restaurant and patio space. Who wouldn’t love to feel comfortable and be treated well?

The post Why VERITY Toronto Is One of the City’s Most Inspiring Women’s Clubs appeared first on Toronto Guardian.