As a thank you to friends who were doing us a favour on Saturday morning, my wife volunteered me to bake something. I found a scone recipe that sounded easy to make, and would feature a seasonal fruit.
Archive of posts from June 2015
We visited Springridge Farm this week and came home with a flat of sweet, fragrant Jewel strawberries. A batch of jam was a great way to preserve this summer harvest.
From time to time, we get invited to dinner, and invited to make dessert for the occasion. This weekend, our contribution was a raspberry charlotte from a recent issue of Cook’s Illustrated.
After partaking of an amazing challah at a friend’s Shabbat a few weeks ago, I was surprised to discover she made it from the 1968 classic, Second Helpings, Please! This Friday, I tried it out myself.
Before rhubarb fatigue sets in, I found a recipe I’d never made before in one of my favourite books, In The Sweet Kitchen. This tart has a baked custard base encasing poached rhubarb and candied ginger, and a crunchy sugar layer on top.
Next on the rhubarb checklist: the strawberry-rhubarb pie recipe in the May/June 2015 issue of Cook’s Illustrated magazine.
My family often samples the ice pops offered by Augie’s at the various farmer’s markets in the city. But at $3 for a regular, and $1.50 for a mini, it’s a pricey treat that can be easily made at home. With rhubarb season in full swing, and strawberry season just around the cor...