Tag Archive: Dessert

Lemon Sablés (French lemon butter cookies)

May 6, 2014

I have been cooking my way through Laura Calder’s latest book Paris Express, Simple Food from the City of Style. I love Laura’s cooking and was very disappointed when her James Beard award winning cooking show French Food at Home ended on the Cooking Channel. It was informative, educational and fun to watch. Laura is beautiful, sophisticated, funny and an experienced and knowledgeable chef . She left a corporate career to pursue culinary education in Vancouver... View Article

French Crepes with Sugar and Lemon

November 23, 2013

I am starting to “psych” myself for travel in preparation for our long stay in Europe this winter. I love to travel and finally the time has come and we can go on extended stays in destinations that interest us. This time it’s a month in Paris and two months in Spain, how is that for a for a trip to Europe? Can you believe it? Going to the Garnier opera in Paris, Christmas on... View Article

Early Fall Stone Fruit Compote

October 16, 2013

Fall desserts are usually more elaborate than summer desserts. I barely bake anything in the summer, relying more on fresh fruits and light sauces for dessert. Now I find myself in the mood for heartier desserts, pastries, cooked sauces and heartier foods. Baked apples, poached pears cooked figs are but few of the things I am making these days. But I am not quite ready for a lot of baking and like to use up... View Article

Whipped Chocolate Mousse with Ice Wine

October 6, 2013

Chocolate is always a good idea. Chocolate mousse is a classic, isn’t it? Everyone knows what it is and everyone probably tried it. Classic chocolate mousse is usually made with egg yolks and cream and maybe even espresso. It involves cooking the egg yolks over simmering water, beating the egg whites and combining everything with the melted chocolate. Too much work? Don’t want raw eggs in your mousse? Then his recipe is for you. It... 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

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

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