LITTLE ITALY ESPRESSO
Blueberry Lemon Ricotta Stuffed French Toast
INGREDIENTS
• 2 Large Eggs
• ½ Cup Whole Milk
• 1 Tbsp Granulated Sugar
• ¼ Tsp Nutmeg
• Sourdough Bread, 1 in slices
• ½ Cup Ricotta
• 1 Tbsp Blueberyy Jam
• ¼ Cup Blueberries
• Zest of half a lemon
• Powdered Sugar
INSTRUCTIONS
1. In an 8” or 9” pan use a fork to whisk the eggs, milk, sugar and nutmeg.
2. Slice a pocket into each piece of bread.
3. Place the bread in the egg mixture and soak for 10 minutes. Flip and soak for another 10 minutes
4. In a medium bowl mix ricotta, jam, blueberries and lemon zest. Divide mixture between the pockets of bread.
5. Melt butter in a large skillet over medium-low heat. Cook until golden brown, about 3-4 minutes each side.
6. Top with ricotta, jam, lemon zest, blueberries and powdered sugar then enjoy.
Fruit Salad
INGREDIENTS
• 1 lb Strawberries, Chopped
• 1 lb Pineapple, Chopped
• 12 oz Blueberries
• 12 oz Grapes, In Halves
• 4 Kiwis, Peeled & Chopped
INSTRUCTIONS
• 3 Mandarin Oranges, Chopped
• 2 Bananas, Sliced
DRESSING
• ¼ Cup Honey
• 2 Tsp Lime Zest
• 1 ½ Tbsp Lime Juice
1. Add all fruit to a large bowl.
2. In another bowl whisk together the honey, lime zest and lime juice.
3. Pour dressing over the fruit and mix to coat evenly.
Raspberry Chocolate Mousse
INGREDIENTS
Mousse:
• 100 mL Milk
• 110 g Dark Chocolate
• 15 mL EV Olive Oil
• 200 mL Heavy Cream
• 2 g Gelatine
INSTRUCTIONS
Raspberry Jam:
• 150 g Frozen Raspberries
• 15 g Fine Sugar
1. Add the raspberries and sugar to a small pot over high heat and bring to a boil while stirring constantly
2. Reduce heat to medium and cook for 10-15 minutes until thickened. Cool completely.
3. For the mousse whip the heavy cream in a bowl until it forms peaks.
4. Melt the chocolate in the microwave at 15 second intervals until melted completely.
5. Heat the milk up until it is warm then add the gelatine and mix until dissolved.
6. Pour the milk into the chocolate then mix slowly to make a ganache. Add the olive oil and mix gently again. Cool until it is just warm.
7. Fold in the whipped cream to the ganache mixture.
ASSEMBLY
Spoon 2 Tbsp of raspberry jam into the serving cups then fill with chocolate mousse. Chill for 2 hours then top with additional raspberries.
Hibiscus Rose Mocktail
INGREDIENTS
• 3 oz Chilled Hibiscus Tea
• ½ - 1 Tsp Sweetener
• 1 oz Orange Juice
• ¼ Tsp Rosewater
• Sparkling Water or Non-Alcoholic Rosé
INSTRUCTIONS
1. Prepare hibiscus tea according to package instructions. Use double the amount of tea that is recommended. While it is still warm add the sweetener and stir. Set aside to chill.
2. Pour the hibiscus tea and orange juice in a glass with ice.
3. Add the rosewater, then top with sparkling water or non-alcoholic rosé.
4. Gently stir and serve.
FOODSMITHS BYOB MAY
STEWART PARK FESTIVAL
The Stewart Park Festival is a great celebration of community. It offers a fantastic weekend of music, great food and amazing vendors, right in the heart of downtown Perth Ontario.
The Festival is a three day, by donation, music festival that showcases International and Canadian artists.
For every transaction at our cash, Foodsmiths donates 5¢ to our monthly charity, plus all net proceeds from paper and reusable bag sales are donated to our monthly charity, too! JULY 17-19, 2026
FOR HELPING SUPPORT THIS IMPORTANT PROGRAM
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