Sub Categories in Desserts

Category of: Desserts

Chocolate Bundt Cake

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

Canneles de Bordeaux

November 6, 2019

    These little beauties have a reputation of being very complicated to make. True, if you plan to use the bees wax the traditional Bordeaux method calls for greasing the inside of the molds. This did not appeal to me for some reason, although I did start with good intentions and went out and bought the wax (who knows if it’s the edible kind, I bought it at a candle shop). In any event,... View Article

Chocolate Ganache Truffles

November 5, 2019

  I had leftover ganache from something I made the other day so I indulged in a few truffles. I tripple rolled them first in honeycomb I had also made the other day, then in cocoa powder, and last in ground candied hazelnuts, one of my favouriote things to have on hand in the kitchen. My leftovers only made a few but her is a recipe to make more. You should keep them in the... View Article

Chocolate Ganache Tart with Plum Sauce and Salted Caramel Whipped Cream

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

Fritters with Haskal Berry Sauce

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

Lemon cake with yogurt, thyme and lemon glaze

October 24, 2019

  Funny how the season dictates not only the ingredients we cook with but also the type of cooking we do. I don’t tend to bake too much in the summer but comes autumn and I am happy to be in the kitchen baking all kinds of things. Since it’s only the two of us at home on a regular basis I don’t bake a lot of big, rich cakes as we’ll never get through... View Article

Chocolate Ice Cream Sandwiches

September 28, 2019

  I recently bought a Breville ice cream maker and have been having fun experimenting with a few flavours and ingredient. The first one i made was salted caramel ice  cream, one of my favourite flavours, the second was this chocolate ice cream to be sandwiched between two soft chocolate cookies. If you don’t want to make the ice cream just use any store bought ice cream and use it instead. the cookies making the... View Article

Compressed Fruits with Homemade Mascarpone

September 18, 2019

  One of the things I started to do this summer is compressing fruits in a sous vide vacuum sealer. Compressing fruits displaces the air in the fruit resulting in a more dense texture, intensified colour and concentrated flavour so it makes an interesting ingredient to use in some dishes. To compress fruits Depending on the fruit you use either leave them whole or cut into slices, cubes or another shape. In this case i... View Article

Plum Galette

September 2, 2019

  Once you learn how to make a galette you have an easy dessert to make with a variety of summer or winter fruits. It works as well with rhubarb, peaches or plums as it does with apples and pears of fall. Leave the sugar out, add a little salt instead and you have a pastry good for a variety of savoury filling as well, from caramelized onion to tomatoes and more.I make the dough... View Article

Pavlova with lemon curd, berries and whipped cream

July 12, 2019

Pavlova is an iconic Australian dessert and you find it on menus everywhere, not to mention every self respecting bakery. Traditional pavlova is a meringue base, crisp on the outside, marshmallowy inside, topped with cream and berries. Modern chefs have altered the presentation and you find it served in various ways. My favourite pavlova at a bakery was at Flour and Stone in Wooloomooloo in Sydney and one of the best restaurant pavlovas was at... View Article

Raspberry flaked Tuille with matcha-lime curd, roasted white chocolate and more

December 4, 2018

    Well, we are off to Australia and New Zealand to spend the winter (their summer) “down under”. It’s a daunting trip as Australia is a continent, not just a country, and it took some learning, planning and advice from an ex-Aussie friend to make it all happen. Travel is an education and this is how I approach it. This continent does not have the familiar European western history and few of us are... View Article

Apple and Thyme cake with hazelnut crumb

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