Official Liaison College Blog

Friday, July 15, 2011

Chocolate Cherry Cannoli

This delicious Sicilian treat is the perfect ending to a dinner party. Take advantage of the ripe and fresh cherries available during the summer months.

One 475 g tub extra-smooth ricotta cheese
3 tbsp (45 mL) icing sugar
1 tsp (5 mL) vanilla
⅓ cup (75 mL) chopped bittersweet chocolate
⅓ cup (75 mL) dried cherries, chopped
24 cannoli shells (see Tip)
Icing sugar or unsweetened cocoa powder

 1. Scrape ricotta into fine mesh sieve set over bowl. Let stand for 30 minutes. Place ricotta in another bowl and discard any liquid.

2. Whisk in icing sugar and vanilla with ricotta until smooth. Stir in chocolate and cherries until well distributed.

3. Spoon mixture into piping bag or large resealable bag and cut opening. Pipe mixture evenly into cannoli shells and place on platter. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days. (The cannoli shells will soften the longer they sit.)

4. Sprinkle with icing sugar or cocoa powder before serving.

Tip: Look for cannoli shells at Italian delis, specialty food stores and large grocery stores. Some bakeries will sell you empty shells provided you call ahead to order.

Tuesday, July 12, 2011

Chili & Pomegranate-Marinated Flank Steak

This recipe's flavourful ingredients will leave your dinner guests in awe. This marinade leaves the flank steak juicy and tender while adding tons of flavour. 

 1 dried ancho or mild New Mexico chili pepper
1 cup (250 mL) unsweetened pomegranate juice
1⁄4 cup (50 mL) red or white wine vinegar
1⁄4 cup (50 mL) vegetable oil
1 tsp (5 mL) liquid honey
2 flank steaks, each about 11⁄2 lbs (750 g)
Salt and freshly ground pepper

 1. Break off stem from chili pepper and shake out seeds. Rinse chili pepper. Break into small pieces and place in a heatproof blender jug or a tall cup (to use an immersion blender).

2. Heat pomegranate juice and vinegar in a saucepan or in the microwave until steaming. Pour over chili pepper and let stand for 30 minutes or until softened and cooled. Add oil and honey and purée until chili pepper is finely chopped.

3. Place steaks in 1 or 2 heavy-duty plastic storage bag(s) or a shallow nonreactive dish. Pour in half of marinade, dividing evenly if necessary, and seal bag(s) or cover dish and refrigerate for at least 8 hours or for up to 24 hours, turning steaks occasionally while marinating. Cover and refrigerate remaining marinade separately. (Alternatively, freeze steak in marinade and freeze extra marinade in separate containers for up to 3 months. Let thaw in the refrigerator overnight.)

4. Preheat grill to medium-high.

5. Remove steaks from marinade, discarding marinade, and season with salt and pepper. Place steaks on grill. Grill for 5 to 7 minutes per side depending on thickness, turning once, or until medium-rare. Transfer to a cutting board and let rest for 5 minutes. (If making ahead, let cool, wrap and refrigerate steak for up to 2 days.)

6. Heat reserved marinade in a saucepan over medium heat, if desired. Slice steak thinly across the grain and serve drizzled with reserved marinade.

By: Jennifer MacKenzie

Friday, July 08, 2011

Enjoy all the tastes of Summer!

Being Canadians, most of us crave summertime. It's a break from the cold, harsh winters and all the rain in the spring time. There are tons and tons of things to do in the summer in Ontario. And the best part is, most of them have to do with food! What better way to broaden your talent than to get out and explore different festivals. Taste the ripe and juicy local fresh fruit, enjoy the different styles of BBQ, indulge in an ice cold beer, taste the local wines, just get out there and experience new things! The link below will give you a guide on what's happening where. As you know experience is the best teacher, so experience new tastes and techniques in your community. Not only will it be a lot of fun, but it will also give you a range of experiences that you can apply to the culinary arts.

Colbourg Festival - July 1st

Click here for list of events via

Tuesday, July 05, 2011

Three Berry Lemon Trifle

This light dessert is perfect if you like to indulge in dessert but don’t want to pack on the extra pounds. Summer time is perfect for juicy, fresh berries!

  • 1 (14 ounce) can fat free sweetened condensed milk
  • 1 (8 ounce) carton non-fat reduced sugar lemon yogurt
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 (8 ounce) container reduced-fat whipped topping, thawed, divided
  • 1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tablespoons slivered almonds, toasted
  1. In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
  2. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
  3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

Monday, July 04, 2011

Traditional basil pesto is a summer flavour, but by using mint it gives the unique and fresh flavour to refresh you on even the hottest of days. 

1 cup (250 mL) fresh mint leaves, lightly packed
½ cup (125 mL) fresh Italian parsley leaves, lightly packed
1/4cup (50 mL) fresh grated Parmesan cheese
¼ cup (50 mL) chopped walnuts
2 cloves garlic minced
½ cup (125 mL) extra virgin olive oil
Salt and pepper


1. In food processor, pulse together mint, parsley, cheese and walnuts until coarsely chopped. Pulse in garlic.

2. With machine running, drizzle in oil until smooth sauce is formed. Season with salt and pepper.

3. Spoon pesto sauce over or toss with ingredient of choice and serve.

Recipe by: Emily Richards