The recipe calls for an unconventional way to line a fluted tart pan: form the dough into a log, then slice out pieces and pat them into the tin. I don’t understand how this is easier or better than just rolling it. It certainly wasn’t more tender; I do like the addition of le...
I used my remaining blue plums to make this custard and fruit cake. The crust is a crumbly mixture of butter, flour, cinnamon, cloves, sugar and sour cream. The filling is just plums over which is poured a custard mixture. Some reserved crust crumble is sprinkled over top and ...
I haven’t made individual desserts in a while using my tartlet molds, and these tarts sounded like a tasty way to use up some prune plums I have. The crust calls for fraisage, kneading the little pea-sized bits of butter and shortening so that smear and produce a flaky pastry....
Costco, that magical place, had a box of small black figs for sale, which inspired me to come up with this jam. I food-processed the ripe figs, yielding about 2 cups, combined it with 2½ cups of food-processed blue plums, then added a cup of port and a box of no-sugar pectin. ...
During a recent walk around Kensington Market, I wasn’t able to find any Ontario apricots and thought that the season was over. Last Friday, Square One’s Farmer’s Market yielded numerous vendors selling what I was looking for, and I bought a giant basket. Unfortunately, many o...
This recipe caught my eye because it uses a ½ cup egg whites and I always have extra whites. Local peaches are stacked a metre high in most supermarkets so I wanted to make something with the 6L that I bought (besides eating them). This recipe calls for poaching the peaches br...
I loosely followed the given recipe but since it’s so simple, I’ll describe it here. After blanching and peeling the peaches, I put chunks of it in a food processor and chopped them finely. I measured out five cups of peach pulp, then combined it with one cup of Viognier wine,...