POTLUCK POLITICS

Serving up Ontario parties!

Unless you’ve been living in Tahiti for the last few months, you know that Ontario’s having its provincial election tomorrow. It will be the 42nd Ontario general election and, although there are more than three parties competing, the race between the Progressive Conservatives and the New Democratics is certainly a tight one, with the Liberals trailing.

All of Canada will be watching and taking note of Ontario’s future come June 7.

You can build an appetite on this! Certainly build a meal based on our local bounty. In Ontario, my go-to is Foodland Ontario, a consumer promotion program of the Ontario Ministry of Agriculture, Food and Rural Affairs. Foodland Ontario’s messaging is all about celebrating the province’s bounty — and every part of Canada does the same, with different foods shining at different times in different provinces and territories.

In honour of the three competing parties, here’s a selection of sweet treats you can make to enjoy while waiting for the election results — and share across the land as well.

All recipes courtesy Foodlandontario.ca.

STRAWBERRY LEMON CREAM SHOTS In honour of the Liberals.

1½ strawberries cups (375mL) diced

1 tsp. (5mL) granulated sugar

1/3 cup (75mL) whipping cream (35%)

½ tsp. (2mL) vanilla

¼ cup (60mL) storebought lemon curd

4 tsp. (20mL) toasted unsweetened coconut In small bowl, combine strawberries with sugar; spoon into twelve 2 oz. (60mL) shot glasses.

In chilled medium bowl, and using electric mixer, beat cream and vanilla until stiff. Fold in lemon curd until combined. Spoon onto strawberries. Cover and refrigerate for 2 hours or until chilled (or up to 6 hours). Garnish with coconut.

Makes 12 servings. NOTE: For the adults, you can add 2-3 Tbsp. (30-45mL) orange-flavoured liqueur to diced strawberry mixture.

BLUEBERRY COCONUT DESSERT In honour of the Progressive Conservatives.

3 cups (750mL) blueberries

1 pkg. (430g) angel food cake mix

1½ cups (375mL) toasted flaked coconut

1½ cups (375mL) 0% Greek yogurt 1/3 cup (75mL) 2% milk

3 Tbsp. (45mL) honey

1 tsp. (5mL) vanilla

Line 13- x 9-inch (34 x 22 cm) cake pan with parchment paper. Rinse blueberries and pat dry with paper towels; spread in pan.

Prepare cake mix according to package directions; fold in ¾ cup (175mL) of coconut. Spoon evenly over berries. Bake in 350F (180C) oven for 35 to 40 minutes or until deep golden brown and toothpick inserted in centre comes out clean. Let cool on rack for 10 minutes; invert onto baking sheet or cutting board. Carefully peel off paper; let cool completely. Cover with plastic wrap or foil. If making a day ahead, refrigerate.

To serve, mix together yogurt, milk, honey and vanilla. Cut cake into squares and drizzle each with yogurt sauce. Garnish with remaining coconut.

Serves 12.

PEACHES AND CREAM MINI PAVLOVAS In honour of the NDP.

Pavlovas:

2 egg whites, at room temperature

¼ tsp. (1mL) cream of tartar

1/8 tsp. (0.5mL) salt

½ cup (125mL) granulated sugar (superfine if possible) Peaches and Cream Filling:

½ cup (125mL) whipping cream (35%)

1 Tbsp. (15mL) granulated sugar

¼ tsp. (1mL) vanilla

½ cup (125mL) diced, peeled peaches

18 thin slices of peeled peaches

Fresh mint leaves Draw eighteen 2-inch (5 cm) circles, at least 2-inches (5 cm) apart, onto two pieces of parchment paper cut to fit baking sheets; flip paper over.

In large bowl using electric mixer, beat egg whites, cream of tartar and salt until soft peaks form. Gradually beat in sugar 1 Tbsp. (15mL) at a time; beat until stiff and glossy. Spoon about 1 Tbsp. (15mL) meringue onto each circle, making a good indentation with back of a spoon into each. Place baking sheets on 2 oven racks in 250F (120C) oven. Bake for about 50 minutes, switching halfway through, until crisp on surface. Turn off oven, open door a crack; let meringues cool for about 2 hours.

In small deep bowl, beat cream until soft peaks form. Beat in sugar and vanilla until thick. Fold in diced peaches. Immediately fill meringues with cream filling. Top each with a peach slice and mint leaf. Serve immediately.

Makes 18 pavlovas.

BARBECUED SUMMER FRUIT GRATIN Let’s bring all the parties together in one delicious dish — a most perfect recipe that symbolically brings everyone together. Note: You can add nectarines, raspberries and blackberries — or whatever fruit is in season.

2 cups (250mL) sliced peaches

1 cup (250mL) strawberries

1 cup (250mL) blueberries

1 Tbsp. (15mL) packed brown sugar

1 cup (250mL) coarsely crumbled Amaretti cookies (about 3 oz/90 g)

Vanilla ice cream (optional)

In 8-inch (20 cm) square foil pan, combine fruit and brown sugar. Sprinkle with cookie crumbs. Place on grill over medium heat 350F (180C); close lid and grill for 12 to 15 minutes or until bubbling. Serve with vanilla ice cream.

Serves 4.