Surrounded by strawberry season, I over thoughtfully tired my search for something outstanding and creative to present for more than just shortcake post of yesteryear. I mean, don't get me wrong, strawberry shortcake is such a classic it's even got a scented doll named after it ...
With all the driving I've done over the past week or so, I can't even begin to express my fondness for finding an occasional Starbucks instead of a McDonald's along the way. I mean, what could be better that 9 hours of driving with a Venti Soy ...
Have a kid who won't eat crusts? I do. So instead of having it continuously irritate me, I've decided to please both parties. I was inspired after reading this New York Times article about wasted food. Where I'm really happy I live in an ...
It's terrible but it's the truth. I almost didn't attempt to veganize this month's Daring Baker Challenge. Daunting to say the least when a cake has a dozen eggs in it to somehow replace. (...And that's not including the other two that were in the buttercream recipe.) After making ...
Inspired by the urge to make hot cross buns, marmalade and reading Orangette. CANDIED ORANGE PEELS 5 Oranges, any kind 3 Cups Sugar 1 Cup Water Soak and scrub the oranges in warm soapy water and rinse well. Cup the tops and tails from the oranges, then peel. Cut as much of the ...
Being indigenous to South American countries like Columbia, Physalis doesn't exactly fit into the local food movement around here. However, they are in season right now. Physalis, or Cape Gooseberries, come naturally wrapped, giving them a shelf life of over a month or more. Described ...
Not like there is any mystery that I love chocolate, but I'd realized that I hadn't yet created a torte recipe. What better than Valentine's week to do the dessert cart? Generally, a torte is a flourless cake, often using bread crumbs ...
After planning for an elaborate post in celebration of the Chinese New Year, the rat in my house got me to thinking, and snacking. Even with a theme of popular Chinese food items, I found myself, along with my son, just peeling and popping lychee fruits. One after another, our ...
It's a little more last minute than I wanted to post but after a Christmas Eve car crash delay (we're ok), I'm back to wish all of you a wonderful Holiday and a very Merry Christmas. Taking some of my two favourite Holiday ingredients I had on hand, I simmered up a pot of marmalade. For so long I always perceived jam and jelly making as being a day long mess but I've quickly come to realize that it's really not that tough. Sugar, temperature and flavour are just about the only things you need to remember. Adding enough sugar to fruit and juice then boiling it to the 220ºF setting point is pretty much all you need to ensure a delicious gift. If you couldn't tell already, I absolutely love pomegranates. Come December, I typically buy out my local grocers stock and snack on half at a time instead of popcorn. Combined with a zesty, sweet red grapefruit, I made a marmalade I'm sure any Scottish Gran would love. Wishing you all a very merry and safe Holiday, I hope you enjoy your families... and your feasts.
As fantastic as it is shaken in a French Martini, upon discovering the delightful liquor of Chambord*, I could hardly wait to also cook with it. Chambord is a deep red black raspberry liquor which dates back to the rein of Louis XIV in 1685. It is a concentrated fruit flavour with raspberries, currants and hints of spice which I thought would match with pear and of course, chocolate. I chose the Asian pears since I just love the juiciness and texture. I don't find them to be as grainy as some varieties and I really wanted the softness of the poaching and satiny jelly of the raspberry reduction to combine well. The dessert is rich yet light and not too sweet. If I had the tins and the time, I think this recipe would be a elegant as individual tartlettes. Large or small it's a great way to end a Holiday meal.
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