Sub Categories in Desserts

Category of: Desserts

Cinnamon Shooting Star Cookies

October 3, 2013

Ease into fall baking with these lovely little cookies with a touch of cinnamon. Cut them into stars, hearts, rounds or other shapes. The dough is soft so you will have to work with a portion of it at a time, refrigerating the rest until ready to roll. I also suggest to roll it between two layers of parchment paper, the dough behaves nicely sandwich in the layers of parchment and you have less to... View Article

Apple Crisp

September 30, 2013

As I am rebuilding my cookbook collection I buy new books that have been recently published to replace old ones I can no longer find. With fall in the air I turn back to baking and have a few favourites I tend to go back to over and over. Last night I was up in the middle of the night, awakened by stormy winds that overturned chairs on the rooftop patio, blew away cushions and... View Article

Grilled Peaches and Cream

August 17, 2013

If you asked my family what dish is the essence of summer in Kelowna they are sure to say “Peaches and Cream”. Ripe, juicy Okanagan peaches peeled and sliced into wedges, simply drizzled with the incomparable Blackwell cream (don’t ask about the fat content of the cream, I won’t admit it) and maybe a light sprinkling of sugar and we are in summer culinary heaven. Right now I have a flat of peaches I purchased... View Article

Rice Pudding with Strawberry Rhubarb Sauce

July 25, 2013

Rice pudding is one of those universal dishes you find in almost every cuisine. Flavours may vary but the idea is the same: rice cooked in milk with sugar and various flavourings added. I have made it with anything from vanilla and cinnamon to rose water, orange peel, nutmeg and raisins. I have topped it with fruit syrups, jams, caramelized nuts and coconut. I have cooked it with or without eggs, boiled it, baked it,... View Article

How to celebrate an anniversary

July 23, 2013

My friend Anne is one of a kind. Ageless, stylish and with sense of fun like no one else I know. I first met her when she came to one of my cooking classes a long time ago, before I switched careers and became a lawyer (she still has the lentil soup recipe from that class). We quickly became friends and that friendship has endured and deepened over the years and now I think of... View Article

Late Summer Fruit Compote

September 27, 2012

A fruit compote, or fruit “soup” is more common in the mediterranean than here in North America. What is it? It’s an assortment of summer stone fruits cooked in a sugar syrup (I add sweet wine and orange juice) on medium heat until the fruits break down slightly but still retain some texture. You can also make a winter fruit compote using dried fruits, but the recipe I am offering today  is definitely a summer... View Article

Spun Sugar

September 22, 2012

Spun sugar looks so impressive and is really quite simple to make. Granted, it’s a bit messy but I have organized a system that works for me so I don’t hesitate to make it regularly for garnishing desserts. Spun sugar is made from sugar, water and corn syrup that are allowed to boil to a caramel. The caramel reaches a certain stage in which long thin strand of  “angel hair” drop when you dip a... View Article

Glazed Mini Chocolate Cakes

September 22, 2012

I love baking cakes but find that I don’t do it very often, saving it for when we have company. The problem is that a regular size 9-10 inch cake is just too much for a couple of servings and I end up wasting a lot. But I like to bake cakes, so, I decided to make a small recipe, enough for 4 individual little cakes that I can play with, fill, decorate, garnish and... View Article

Walnut Cookies

September 14, 2012

Melt-in-your-mouth four ingredients cookies that everyone who likes to cook should have in their repertoire. They are quick to make and so sweetly delicious. I believe these cookies hail from the mediterranean and you see versions of them in many middle east cuisines. The dough has to be chilled first and then baked at low temperature (I use convection mode at 320℉. ) You can roll the dough into a log, refrigerate until cold and... View Article

Plum Buttermilk Cake with Walnuts

August 31, 2012

Plums are in season and there all kinds of types and colours available at the market. I like baking with prune plums and have been waiting their arrival with anticipation. Finally they were at the market on my last visit (everything is late here) so I bought a bunch and have been having fun with them in the kitchen. I made plum jam, plum butter, plum sauce, plum fruit soup, plum pizza, plum muffins and... View Article

Apricot-Peach Crisp

August 19, 2012

So, this week my countertop in the kitchen has baskets full of peaches and apricots finishing their ripening process over here. I tried to control myself when I went to the market because this week it is cooking for two but still, a whole bunch of “stuff” jumped into my basket and came home with me. What could I do but open my kitchen and let them stay. The apricots especially are beautiful this season.... View Article

Golden Cherries Calfoutis

August 10, 2012

Golden Cherries Calfoutis Here is a delicious dessert to make with the abundance of cherries in the market right now: cherry calfoutis. French in origin this simple dessert is traditionally baked with red cherries that still have the pits in them. The pits impart a nutty, slightly bitter flavour to this dessert that makes it quite special. However, I make it with pitted cherries and in this recipe used golden cherries rather than the traditional... View Article