Here’s the line-up …

New York cheesecake with raspberry coulis

Three-chocolate mousse

Pumpkin brownie cheesecake

New York cheesecake with raspberry coulis

Dacquoise chunks (meringue) for the ‘base’ and layers

1. Puree condensed milk, cream cheese, sugar, lemon juice and rind until smooth. Cool mixtures for at least 3 hours or overnight.

2. Puree thawed raspberries (do not drain) and icing sugar in a food processor

3. Layer shot glass with dacquoise, cheesecake and raspberry sauce.

Three-chocolate mousse

White mousse

Milk Chocolate Mousse

Espresso Mousse

Garnish: chocolate shavings or whole raspberries

For all three mousses:

1. Melt chocolate and butter until smooth. (for espresso mousse add coffee to chocolate)

Cool slightly. Add egg yolks and beat until smooth.

2. Beat egg whites and cream of tartar until foamy, gradually add sugar until stiff and sugar dissolved. Fold whites into cooled chocolate. Cool mixtures for at least 3 hours or overnight.

3. Alternate mousse with white in middle in shot glass. Garnish.

Pumpkin brownie cheesecake

Light cream cheese 240g

1. In food processor puree cheese, sugar, cinnamon and pumpkin until smooth.

2. Beat egg whites with cream of tartar until foamy. Gradually add sugar until stiff peaks form. Fold into cheese mixture just until mixed. Cool mixtures for at least 1 hour or until firmer.

3. Cool mixture for at least 3 hours or overnight.

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by Rose Reisman

One of my favorite cuts of meat, leg of lamb has only 7 grams of fat per 3½-ounce serving. Be sure to trim any extra fat. The stuffing is out of this world.

1. Preheat the oven to 425ºF. Spray a roasting pan with cooking oil.

2. Place the lamb on a rack in the roasting pan. Spray the lamb with cooking oil and rub with 2 tsp. of the garlic. Pour the stock and wine in the bottom of the pan.

3. Purée the tomatoes, olives, cheese, oil, remaining 1 tsp. garlic and basil in a food processor. Spread half the mixture over one side of the lamb and fold the lamb in half to enclose the filling. Place the remaining mixture in a bowl to serve later.

4. Roast the lamb for 15 to 20 minutes per pound or until done to your liking. A meat thermometer should register 135˚F for medium-rare. If the pan liquid evaporates, add more wine or stock.

5. Let the lamb rest for 10 minutes before carving. Slice thinly and pour the pan juices over the lamb. Garnish with fresh basil. Serve the extra sun-dried tomato stuffing on the side.

Nutritional Analysis per Serving Calories 460, Protein 40 g, Fat 18 g, Saturated Fat 5 g, Carbohydrates 9 g, Cholesterol 220 mg, Sodium 260 mg, Fiber 2 g, Prep Time: 15 minutes, Cook Time: 30 minutes. Make Ahead: Prepare stuffing up to 3 days in advance and refrigerate.

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by Rose Reisman

Serves 6

3 lb fish (any white fish)

DRESSING

1. To make quinoa: In a saucepan, bring stock to a boil. Add quinoa; reduce heat to medium-low. Cook, covered, for 15 minutes or until tender and liquid is absorbed. Transfer to a bowl. Cool.

2. Stir remaining ingredients (fennel, peppers, snow peas, apricots, cranberries, basil) into cooled quinoa.

3. To make dressing: In a small bowl, whisk together dressing ingredients. Pour over quinoa mixture; toss to coat.

4. Brush fish with olive oil and salt and pepper.

5. Stuff just enough quinoa into cavity of fish. (save remainder as a side dish)

6. Place fish in baking pan sprayed with vegetable oil.

7. Bake in a preheated 400 F oven, covered for 40 minutes or until fish flakes or reaches 125 F internal temperature.

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by Rose Reisman

A stuffed boneless chicken breast is moist and can be served sliced in medallions to show off the attractive interior. I like to use a white aged cheddar rather than orange. If white cheddar is unavailable, try using another stronger tasting hard white cheese.

serves 6

A stuffed boneless chicken breast is moist and can be served sliced in medallions to show off the attractive interior. I like to use a white aged cheddar rather than orange. If white cheddar is unavailable, try using another stronger tasting hard white cheese.

1. Preheat the oven to 425°F. Lightly coat a 9- x 13-inch casserole dish with cooking spray.

2. Working with one at a time, place a chicken breast between 2 sheets of waxed paper and pound to an even 1/2-inch thickness. Set aside.

3. Combine the sun-dried tomatoes, cheddar cheese, olives, olive oil and dried basil in a small bowl. Divide tomato mixture equally among the chicken breasts. Roll each one up and close with a toothpick.

4. Whisk together the egg and milk in shallow dish. Place the breadcrumbs in another bowl. Carefully dip each chicken breast into the egg mixture and then into the breadcrumbs.

5. Lightly coat a large, nonstick skillet with cooking spray add the vegetable oil and sauté for 2 minutes per side or just until browned on all sides. Place in a casserole dish. Bake for 10 min¬utes or just until cooked (the chicken is done when it has reached an internal temperature of 165°F). Serve garnished with fresh basil.

per serving Calories 273 • Protein 29 g • Carbohydrates 13 g • Fiber 1.5 g • Total fat 11 g • Saturated fat 3.5 g • Cholesterol 109 mg • Sodium 373 mg • prep time 15 minutes • cook time 12 minutes • make ahead Bake up to a day in advance and reheat gently in a 350°F oven for 10 minutes or until warmed through. • nutrition watch Sun-dried tomatoes retain, for the most part, most of their vitamins and minerals.

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Serves 6

The light coconut milk makes this soup healthy yet still creamy. Regular coconut milk is what’s typically used in Thai restaurants and has three times the fat and calories. Fish sauce is located in the Asian section of your supermarket or specialty store. If you can’t find it, feel free to substitute with soy sauce, but double the amount.

1. Lightly coat a large, nonstick pot with cooking spray Add the oil and set over medium heat. Sauté the onion, garlic and ginger for 5 minutes or until the onions are just softened.

2. Add the squash, stock, chili sauce, fish sauce and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the squash is tender.

3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the coconut milk and honey. Heat through. Serve the soup in bowls, and garnish with cilantro or basil.

per serving Calories 120 • Protein 3 g • Carbohydrates 18 g • Fiber 3.9 g • Total fat 5.2 g • Saturated fat 0.2 g • Cholesterol 0 mg • Sodium 480 mg • prep time 10 minutes • cook time 20 minutes • make ahead Prepare soup up to a day in advance. Reheat gently until warm. • nutrition watch Butternut squash is a winter squash that has more beta-carotene and more B vitamins than summer squash. It may help in the fight against cancer, heart disease and cataracts.

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by Anne Popoff

In case you have not heard about this phenomenon yet, Seriously Cool Chardonnay is an Ontario venture to promote Canadian VQA Chardonnay, first in England and then in New York City this March (www.coolchardonnay.ca). It is the brainchild of Bill Redelmeyer from Southbrook Vineyards in Niagara-on-the-Lake (NOTL). The wines were tasted by esteemed wine media in the UK and got rave reviews last spring. So this year, the Americans will get a chance to taste our Canadian Chardonnay goodness.

I had the opportunity to taste most of them yesterday and I must say the one is better than the other! All of them are different, thanks to regional terroir, winemaking skills and micro-climates, but the end result is always delicious. Let me pass a few of the wines in review, in no particular order.

First, a 100% Chardonnay based sparkling wine, well worth-mentioning , not only because it hails from Prince Edward County, but because it is truly delicious! Huff Estates Winery produces the 2006 Peter F. Huff Blanc de Blancs ($39.95 retail). The sparkling is made in the méthode champenoise and spends three years on lees before its release. It is crisp, refreshing, with mineral and apricot notes, a hint of toastiness and very tasty on its own. The 2007 will soon be released – I recommend a visit to the winery to taste it and Huff Estates’ other wine offerings! (www.huffestates.com)

Colaneri Estate Winery is a brand new winery in NOTL, soon to open its doors to the public. In the meantime, a lovely Chardonnay was on offer at the tasting: the 2008 ‘Paese’ , a wine made in the appassimento manner (where grapes are left longer on the vine, then manually harvested and put out to dry on straw mats to concentrate the sugar content and the flavours). This delightful wine has aged 13 months in old and new French oak barrels – hence the butterscotch, creaminess and smokiness on the palate. A balanced wine with a hint of lime on the finish, it retails for $34.95 on line (www.colaneriwines.com)

And lastly for today, as there will be a part two to this post, here is the 2008 Mottiar from Malivoire Wine Company (www.malivoire.com), situated in Beamsville. This limited edition Chardonnay is from a single vineyard, clean, with excellent balanced acidity, good minerality, with baked apple, pear, some smokiness and a nice hint of caramel . At $29.95, this is a perfect example of a white Burgundy made in Ontario.

The prices of these wines may seem a little intimidating, but the reality is if you were to pay the same for a premium Chardonnay from Burgundy or California , transportation costs enter seriously into the final price. Whereas here in Canada, we know our climate and our soils, the end product is local, reflects our heritage and tastes darn good!

I’ll keep you informed on the best wines, noteworthy restaurants and occasionally, I’ll talk about a great book or neat travel destination. All things I am passionate about. As a former investment banker, I had the good fortune to be able to switch careers and became a certified sommelier here in Toronto. This has led me to get involved with the Canadian Association of Professional Sommeliers and I am now the President of the Ontario Chapter (www.capsontario.ca). Anne Popoff

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by Rose Reisman

Serves 6

This is my version of tuna niçoise salad, using quinoa as the base. If you want to make this more sophisticated, replace the canned tuna by searing fresh tuna—arrange slices of it over the top of the salad.

1. To prepare the salad, bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to low, cover, and cook for about 15 minutes, or until the liquid has evaporated. Transfer the quinoa to a large bowl and allow it to cool to room temperature. You can also place it in the refrigerator to cool more quickly.

2. Meanwhile, bring a pot of water to a boil and cook the beans for 2 minutes or until tender-crisp. Drain and rinse with cold water. Add the beans, tomatoes, cucumber, tuna, anchovies, olives, onion, dill and parsley to the quinoa. Stir to combine.

3. To prepare the dressing, whisk together the lemon juice, olive oil, balsamic vinegar, mustard, garlic and pepper. Pour the dressing over the quinoa mixture and toss well.

per serving Calories 221 • Protein 12 g • Carbohydrates 26 g • Fiber 3.3 g • Total fat 8 g • Saturated fat 1.2 g • Cholesterol 11 mg • Sodium 625 mg • prep time 20 minutes • cook time 15 minutes • make ahead Prepare early in the day and dress just before serving. • nutrition watch If you are watching your calories, use tuna canned in water rather than oil. Tuna in water has 1 gram of fat per 4 oz serving, whereas the oil-packed version has over 9 g of fat.

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serves 12 cheesecakes

This will satisfy anyone’s cravings, but especially those who love lemon desserts. The lemon curd is what makes this dessert so exceptional, and the miniature size is perfect for a sweet little ending to any meal.

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.

2. To make the cheesecakes, combine the ricotta, cream cheese, sour cream, egg, sugar, flour, lemon juice and zest in a food processor. Purée until smooth. Divide the mixture among the prepared muffin cups.

3. Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. Bake in the center of the oven for 20 minutes or until almost set (it’s okay if the centers are slightly loose).

4. Remove the muffin tin from its water bath. Let cool on a wire rack. Chill.

5. Meanwhile, prepare the curd by placing the sugar, cornstarch, water, lemon zest and juice in a small saucepan. Whisk until smooth. Place on medium heat, bring to a simmer and cook for 2 minutes, whisking constantly, until the mixture begins to thicken.

6. Beat the egg yolk in a separate bowl. Slowly add half of the lemon mixture to the yolk and whisk until combined. Pour back into the skillet and continue to cook on the lowest heat for 2 minutes, until smooth and slightly thickened, whisking constantly. Cool and serve over chilled cheesecakes. Decorate with strawberry slices.

per serving Calories 150 • Protein 5.3 g • Carbohydrates 22 g • Fiber 0.2 g • Total fat 4.4 g • Saturated fat 2.5 g • Cholesterol 51 mg • Sodium 91 mg • prep time 15 minutes • bake time 20 minutes • make ahead Prepare the day before and refrigerate. If the curd is too thick, gently reheat in the microwave. • nutrition watch Sour cream is a source of calcium. Use the lower-fat varieties to reduce the fat, cholesterol and calories; they are just as delicious. Regular sour cream has 14% fat.

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by Rose Reisman

serves 6

Frozen green peas mean you can enjoy this recipe any time of year. In the summer try serving it cold. The fennel adds a hint of licorice flavor that goes well with the sweet peas.

1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion, fennel and garlic. Sauté for 5 minutes or until the vegetables just begin to soften.

2. Add the stock and potato and 31/2 cups of the green peas. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or until the potato is just tender.

3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the milk and the remaining 1/2 cup of peas. Heat through. Serve the soup in bowls, and garnish with sour cream and fresh mint.

per serving Calories 177 • Protein 10 g • Carbohydrates 28 g • Fiber 7.6 g • Total fat 3.1 g • Saturated fat 0.8 g • Cholesterol 4 mg • Sodium 489 mg • prep time 15 minutes • cook time 20 minutes • make ahead Prepare up to a day in advance and reheat gently. • nutrition watch: Green peas provide nutrients such as vitamin K, which is important for maintaining bone health.

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Sweet potatoes are the newest craze. They are more nutritious than regular potatoes and contain antioxidants that may help in the fight against cancer. Beware of those in restaurants, as they are usually deep fried.

1. Preheat the oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray

2. Cut the sweet potatoes in half lengthwise and then cut each half into 4 wedges. Lightly coat with cooking spray. Place on the prepared baking sheet.

3. Combine all the remaining ingredients except the parsley in a small bowl. Brush half the maple syrup mixture over the sweet potatoes.

4. Bake in the center of the oven for 20 minutes. Turn and brush with the remaining maple syrup mixture. Bake another 15 minutes or until tender. Sprinkle with the parsley.

per serving Calories 170 • Protein 2.1 g • Carbohydrates 30 g • Fiber 3.9 g • Total fat 4.5 g • Saturated fat 0.2 g • Cholesterol 0 mg • Sodium 12 mg • prep time 10 minutes • cook time 35 minutes • make ahead Prepare early in the day and reheat in a 350°F oven for 10 minutes or just until hot. • nutrition watch Sweet potatoes are an excellent source of vitamin A, which is beneficial for your eyes. They are also a very good source of vitamin C, to maintain your children’s immune system.

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