Niagara Presents
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Niagara Presents Recipes by Anna Olsen

These recipes have been developed by Anna Olsen who is the host of the TV show Sugar. which can be seen daily on the Food Network Canada Channel.

Cook at Home, Anna & Michael Olsen

Ann and her husband Michael co-wrote the best selling cookbook, Inn on the Twenty. Under Chef Michael Olsen's hands, Inn on the Twenty became one of the first restaurants in Niagara to feature Niagara produce on their menu. This began the entire regional cuisine movement in Niagara.

Anna Olson is a graduate of Johnson & Wales University in Vail, Colorado. She has worked throughout the United States and has travelled to culinary destinations throughout Europe. Anna was the pastry chef for Inn of the Twenty and has recently embarked in private consulting under the company name Olson Concepts.

Michael has worked in Ottawa and Toronto and has participated in cooking competitions in Vancouver, Texas, Switzerland and Ireland and is currently the Manager of the Maid of the Mist Centre and manages the Culinary Studies Program of Niagara College.

Both Anna and Michael have joined the team of Niagara Presents and offer one on one technical assistance to all the women who graduate from the Recipe for Success Program offered through Niagara Women's Enterprise Centre – which assists women to produce and market preserves made from local Niagara produce.

  • Cari-Lee's Recipes For Alchemy

    These were so delicious! Get out to the market to get this incredibly delicious sauce! These markets on Sundays are filled with all sorts of lovely vendors with a little bit of something for everyone. Yesterday I picked up a lovely blueberry herb sauce from Betty at the Niagara Presents Specialty Foods table. That jar of sauce helped make the best pork chops ever! They were first marinating in Italian spices, red pepper flakes, lemon rin...
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  • Niagara Style Quesadillas

    Recipes by Anna Olsen - Niagara-Style Quesadillas Niagara Presents' Niagara Peach Salsa has the twist of South of the border, so it's perfect in these cheesy quesadillas. Serve these cut into wedges as a nibble, or with a salad for a great lunch. 5 tbsps cream cheese 10 small tortillas 1/2 red onion, diced 1 cup black beans, cooked 1 cup tomato, diced 2 cups grated Monterey Jack cheese dash ground cumin 1/2 cup Niagara Peach Salsa ...
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  • Pepper Braised Chicken Thighs

    A delicious cold-weather dish, chicken thighs braised with sweet bell peppers but with the "kick" of Niagara Presents' Billy's African Hot Sauce, will warm you right through! Unlike regular hot sauce, Billy's adds a punch of flavour with its heat - add as much or as little as you like (this recipe produces a medium heat). 2 tbsps vegetable oil 12 chicken thighs flour for dredging 1 onion, diced 2 ribs celery, diced 4 red bell peppers ...
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  • Cherry Berry "Doughnut" Muffins

    The taste of cakey doughnuts comes out in these muffins, without the frying! Niagara Presents' Cherry Berry Burst offers the jelly filling, as you would expect in a jelly doughnut. Mm-mmm, get a pot of coffee on! 1/2 cup unsalted butter, room temperature or vegetable shortening 1 cup sugar 2 eggs 1 cup milk 1 tsp vanilla extract 3 cups all purpose flour 4 tsps baking powder 1 tsp salt 1/2 tsp ground nutmeg 1/2 cup Cherry Berry B...
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  • Lemon Thyme Scones with Chardonnay Jelly

    The combination of light lemon and earthy thyme is an elegant combination for scones at tea time. Generously slathered with Niagara Presents' Chardonnay Jelly, these scones are a superb treat. Serve with whipped or clotted cream for an even greater indulgence! 3 cups all purpose flour 1/2 cup sugar 2 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt zest and juice of 1 lemon 2 tsp fresh thyme, chopped 1/2 cup unsalted butter, cut ...
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  • Sweet & Spicy Stuffed Tomatoes

    Sweet & Spicy Stuffed Tomatoes by Anna Olsen These little nibbles just sparkle with the sweet heat of Niagara Presents Inferno Red Pepper Jelly. Try them out at your next holiday gathering. 1 pint cherry tomatoes 8 oz cream cheese, room temperature 1/3 cup Inferno Red Pepper Jelly 1 tbsp fresh chives, chopped 1 tbsp lemon juice salt & pepper Slice cherry tomatoes in half and scoop out seeds. Chill until...
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  • Walnut Blue Cheese Tart with Cabernet Franc Jelly

    This unusual appetizer is certain to impress guests at your next dinner party. Serve this tart warm with a few baby salad greens to finish off the plate. For Crust: 1 1/2 cups all purpose flour 1/3 cup walnuts, lightly toasted and ground 1 tbsp sugar 1/2 tsp salt 1/2 cup + 2 tbsps unsalted butter, cut into pieces and chilled For Filling: 6 oz blue cheese 1/2 cup whipping cream 1 egg 1/2 cup walnut ...
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Please be advised that as of March lst the retail outlet in Beamsville will be closing. Although we will no longer be serving “walk in” clients our products and gift baskets will still be available on site - it will just require a phone call ahead! 

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