March 14, 2020
Did I post this before? I think I forgot to post it but it’s too good to ignore. Roasted pears have a sweet, concentrated flavour and the cooking syrup adds a tangy element that is delicious with the pears. You can serve this on its own, with ice cream, gelato, creme fraiche etc. A sprinkling of something crispy is also nice: candied nuts, chopped honeycomb etc.
November 8, 2019
Bundt cake is my go to cake for everyday “countertop cake”. I also make it when I have guests, so they can help themselves to a piece of cake without much ado. Usually the standard bundt pan is fine but recently I bought these beautiful cake pans by Nordic Ware and have been enjoying the interesting shapes they create. They also slide out of the pan with ease. I made a couple of... View Article
October 31, 2019
Ingredients: Tart pastry: 1 2/3 cups flour 1/4 cup powdered sugar 1/2 cup cold butter, cut into small cubes (I put it in the freezer for 20 minutes). 2 egg yolks Place flour and sugar in the food processor and pulse to mix. Add the cold butter and pulse until the dough forms crumbs. Add the egg yolks and process until mixed in. If necessary add a tablespoon of water or so. Don’t wait... View Article
October 30, 2019
Once autumn descends on our little town it puts me in the mood to fry things and one of the easiest things in this category is fritters. But there is a story to go with the recipe. Our local co-op One Big Table issued a challenge to submit recipes using two or more ingredients from the store. OBT is unique co-op dedicated to offering local produce and artisanal products from the Okanagan and surrounding area... View Article
November 5, 2018
Apples are in season and other than sinking your teeth into a crisp, cold apple it’s nice to incorporate them into a dessert. This is a French style simple cake that French women may cook at home. As you know, at least when it comes to Parisian women, they never cook desserts at home. I hear that they buy it at a pastry shop and show their expertise by finding the best possible... View Article
December 13, 2017
I believe today is the first night of Hanukkah where tradition dictates that you serve foods fried in oil. We are away at our first winter destination and I am not frying anything here, but before we left I had craving for jam filled sufganiyot that are traditional for Hanukkah celebration so I made a batch and shared with family before we left. Hannukah is a festival of lights taking place around Christmas based on the... View Article
May 25, 2017
Rice pudding is one dessert I can never refuse. I can say “no” to chocolate cake, fruit crisps, and even apple desserts (that’s more difficult), but if I am offered a rice pudding it’s an automatic “I’ll have it”. It’s the sweet, creamy, slightly chewy and totally satisfying dessert that takes me back to my childhood and brings me the comfort of home. Of course, my Mom, with her discerning palate, used to make the... View Article
November 15, 2016
This is a light and moist cake that keeps well although I doubt it will last long. You can fancy it up with a chocolate glaze or serve it with a scoop of vanilla ice cream and chocolate sauce (recipe below) as a casual dessert. Cake recipe adapted from Martha Stewart. Ingredients: 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon coarse salt 1 1/4 cup buttermilk 1 cup... View Article
June 3, 2016
Not every dessert has to be complicated. Sometime what is best after a meal is a bowl of beautiful fresh berries drizzled with luscious local dessert wine. If you want to indulge, whip up some cream to go with it. If you want to make it vegan make a cashew cream with this recipe. Serves 4 Ingredients: 1 container Strawberries 1 container Blueberries 1 container Raspberries 1 container Blackberries Okanagan dessert wine of your... View Article
September 7, 2015
A galette is a French style open-face freeform tart with the edges of the pastry folded casually up part way to contain the fruits. A crostata is an Italian version usually made with jam filling but also with fruits. This is one of my no-fuss go to desserts when there are nice fresh fruits that need a little pastry to become dessert. Because it’s free form you don’t need to worry too much about the... View Article
April 30, 2015
Foodies tend to divide into two groups: those who love to bake and those who love to cook. I often wonder what category I fit in because I kinda like doing both. I do more cooking than baking though. I love to bake and make desserts but, you know, it’s more a special occasion thing. We don’t have desserts every day. Today I was in the mood to bake something with apples. Tarte Tatin is... View Article
June 6, 2014
This is a classic French dessert that I try to never miss when I am in France. You find it anywhere, high end, casual, family restaurants, it’s part of the French culinary vocabulary. It looks complicated but in fact is quite easy to prepare and the nice thing is that you can prepare it in advance and assemble at serving time. This dessert is made with a meringue that you cook in barely simmering water... View Article
