A new organic grocery has opened up in Port Credit, Mississauga’s “village by the lake”: Planet Organic. This is a Canadian chain with several locations out west, one in Halifax and they’ve just opened this first store in Ontario. A cashier I talked to today said they were pla...
Dan-D Foods (makers of Dan-D-Pack stuff) has unsulphured dried apples which I used for this cake, along with some Ontario apple cider and leftover unsweetened applesauce. The prep for this cake is time-consuming, as well as using a lot of bowls. In a nod to healthiness, I adde...
I used the leftover sweetened strawberry puree from the chocolates to make this cake. My only substitutions were using sunflower oil instead of almond oil, and adding a few drops of strawberry essence to the batter. It took a full hour before the cake was fully baked. Moist wi...
Boy, these chocolates taught me a lot about the art of chocolate making. I started with a recipe for the strawberry pâte de fruit from eGullet which uses regular (Pomona’s universal) pectin, rather than the “g” pectin called for in the book. I don’t keep salted butter in my fr...
My uncle gave me a copy of a recipe from a magazine just before I left Hong Kong this summer. Baked sago pudding is often served in dim sum restaurants, and I remember a family friend making a very tasty version of it too. The sago must be soaked overnight, or, as this recipe ...
Using some leftover lemon mint that I had, I left it in the water for couple of hours before making the sorbet base. I didn’t have crème de cacao so I used Talea amaretto cream instead; some peppermint oil helped to boost the mint flavour too, as the fresh mint wasn’t so fresh...
I’ve been wondering how a yeasted bread would be without gluten, so I tried this recipe this week. It doesn’t take long to make because there’s no proofing stage, just the initial one hour fermentation. For the fruit, I used raisins, apples and apricots. I needed the full one ...
With all the leftover milk chocolate, I decided to make another batch from the book. I was in a rush and as a result, the tempering and molding were quite sloppy. I let the excess chocolate drip over a rack, but didn’t scrape it clean. As a result, when I sealed the filled cho...
My first recipe from a new book on chocolate making. I used a mix of milk chocolate from Lindt (unknown %) and Callebaut (34%). The molding instructions tell you to invert the mold briefly on parchment; I think this is key to getting a thin shell as the excess chocolate drips ...
I used goat’s milk yogurt and wasn’t able to detect its flavour; I also grated the apple instead of dicing it. These were fantastic, full of flavour and low-fat (unusual in a waffle) to boot. Big Al thought the stone-ground cornmeal I used could have used some toasting. A defi...
This tried-and-true recipe is a favourite of mine because of the intense, pure citrus flavour in the finished product. But I’ve never liked the whipping cream that goes into it so I decided to try a lower fat variation. I made two batches this weekend: one using Liberté goat’s...
These muffins also use the basic baking mix from the book, but add almond flour and coconut. Instead of raspberry preserves (which I did not have), I added a dab of Bonne Maman peach jam in the centre. They are a little crumbly, as expected. Big Al thought they weren’t too dry...
