Easter is good times in our family. Our first big gathering since Christmas, the return of the spring sunshine, and the weekend feels all about fresh air and smiles rather than food. We always make something lemony for Easter dessert. Lemon seems to suit the budding fresh springtime energy of the day. Or maybe we are
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April 8, 2012
Lemon Feather Cake for Easter (gluten free)
March 18, 2012
Sunday Sundae Treat
As part of my New Year’s resolution, I have been eating up not only healthy foods like dried beans and frozen chicken, but also - woe is me – treats from my stockpile of baking supplies. You know, dark chocolate, organic sweeteners and fair-trade nuts. It’s been tough. The siren call of the nuts and chocolate led directly to a revival of my favourite childhood
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January 9, 2012
Operation Freezer: the Best and Worst of Week One (with bonus recipe)
I have a problem that I like to call my Freezer Issue - I put food in my freezer but almost never take it out again. So, trips to my freezer are more archaeological expedition than simple food-grab. Like New Year’s day when I found a bag of blackberries, circa 2009, on top of a pile of other things I’m too
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December 23, 2011
Homemade Eggnog (Non-Traditional)
On Christmas Eve, I have a personal tradition of staying up after everyone else has gone to bed and watching It’s a Wonderful Life by the light of the Christmas tree. In recent years, I have added to my Chistmas Eve ritual a cold glass of homemade eggnog on ice, cut with a shot of dark rum.
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September 19, 2011
Coronation Grape Clafouti
Clafouti is the kind of word, I swear, that chefs love to use to cast a veil of mystery over the simplest of recipes. Actually, I’m only saying this because I made two delicious clafoutis this week and everyone who tasted them said pretty much the same thing: “A… Cla-footie? I have never heard of
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August 2, 2011
Tayberry Jam
The lady who gave me my first tayberry (years ago) told me that tayberries were a heritage variety of bramble berry, known back in the old country for making excellent pies and jam. That sounded good to me. The berries certainly have an undefinable tart-floral flavour which shines more when cooked. I easily imagined the tayberry
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May 25, 2011
Rhubarb Custard Bars
Rhubarb season just got even more delicious. All because of this great recipe. Rhubarb Custard Bars are awesome: such a crisp nutty crust married to a sweet, smooth, sliceable custard, and filled to bursting with tart pieces of rhubarb. Excuse me while I drool. I’d love to claim this recpe as my own. But,
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April 9, 2011
Almost Like Muffin Tops
We spent almost a whole afternoon trying to come up with a name for these unusually yummy cookies. While my husband and I tossed out ideas, as in“Not Just a Sugar Rush Cookie” and “Substantial Snack Cookies”, the cookies were vanishing in huge numbers down the hatches of my children and their friends. “You know,” I said as I
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February 25, 2011
Cheese Puffs to Die For, courtesy of French Mint
Almost the very best thing about attending a cooking class at French Mint is the warm gougere you get when you first arrive. A gougere is a made-in-heaven cross between a crispy yorkshire pudding and cheese fondue, mmmmmmmm, but lighter, more delicate, and more sophisticated than either. It is a miniature puff ball of choux
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February 10, 2011
Japanese Sour Cherry and Green Tea Sorbet
Very early spring is all about Japanese cherry blossoms and fresh new flavours. This early spring weekend marks the return of the annual Victoria Tea Festival, held at the Crystal Gardens downtown. Tea traditions, tea trends, cooking with tea, perfectly brewed cups of tea, presentations and much more. I am lucky enough to be one
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