This is the third time I’ve made this cake in the past few weeks. It’s that good. There’s just enough batter to bind a bunch of apple slices together, and no spices or nuts to mask the pure fruit flavour. It’s reminiscent of the Bolzano Apple Cake but a little more substantial...
By popular request, I made two challahs with honey and apples, following a recipe I hadn’t tried before. The braiding into a round shape was new to me, as I’ve previously just made round challahs in a cake tin. These loaves didn’t turn out that well for me: I let them bake too...
While in Montreal for the high holidays, I had the opportunity to make delicious things using the bountiful fruits and vegetables in the Quebec markets at this time of year. This CI recipe is a cinch to make and is adaptable to other fruit including peaches, apples and pears. ...
I first heard about Fany Gerson from this video about Dough, her donut shop in Brooklyn. When her first cookbook about Mexican sweets came out, I flipped through it at Indigo and, while it was full of her meticulous research and beautifully designed, there wasn’t anything in i...
To make a dessert like this requires some advance planning. There’s a pate brisee (pie crust) dough to make, chill, roll and pre-bake. The pastry cream needs to be cooked and chilled. And there’s also three dozen little plums to core, halve, roast and cool.I started with the p...
I think this bread was the first one I tried from this book, back when I first bought it, around the time it was first published. The details are hazy, but I vaguely remember thinking that I bit off more than I could chew. These days, I’m pretty comfortable with tackling most ...
For a BBQ dinner we hosted recently, I was already making dessert, and bread for cheese, but I wanted a tasty bun for burgers. Having made Variation 3 of this White Bread previously, I wanted to try a different one. The first variation uses powdered milk solids (a.k.a skim mil...
My eyes keep landing on this recipe every time I flip through this book, whose pages are now falling out of the softcover edition I have. But rye flour is not something I usually stock, but a recent trip to (the now closed) Sun Valley on the Danforth somehow prompted me to pic...