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Away way back in time coffee cake was a simple treat. It was an uncomplicated cake. The ingredients were always at hand. It went together quickly . The delicious aroma of the baking cake filled your kitchen. It was warm … Continue reading
In late summer plums in a rainbow of colours fill my baskets. I carefully sort them. Choosing the not quite ripe plums to make this pie. Some we eat out of hand. Plum juice staining our fingers. The rest are popped in the freezer to be used straight from the freezer and into the pie shells, without thawing.
This pâte brisée recipe is one you’ll use over and over again. It showcases any fresh fruit – from berries to apples – beautifully. A scoop of ice cream or a drift of whipped cream takes it to divine decadence.
| CARAMELIZED PLUM TART | Print |
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This is a deliciously tangy and colourful relish. It is the go-to condiment for hot dogs, burgers and any cold or cured meat that could do with a little relish. It is simple to make. You simply chop your … Continue reading
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The dog days of August. Hot, gritty, rift with boring burgers. Chicken masquerading as burnt offering. Over-done steaks. Our heart and soul cries out for something different. A little exotic. A culinary creation that has your taste … Continue reading
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One has a rather small window to make this classic French dessert. It’s a bit of a waiting game. First you wait patiently for the first of the dark, sweet cherries to make their grand appearance. I shop almost daily … Continue reading
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If dreams were make of cake it would be this stunning LEMON BUNDT CAKE. I love any dessert made with lemon – tarts, bars, loaves, cookies. This cake is at the very top of my list of favorite lemon … Continue reading
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This is the type of sour cream coffee cake you’ll make over and over again. You’ll love the way it’s heavenly cinnamon smell will fill your kitchen. It has a beautifully tender and fine crumb. It keeps very … Continue reading
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This is a dream of a cake to make. Just two bowls, one for the wet ingredients and one for the dry. If you don’t have a standing mixer you can make the out-of-this world cream cheese icing in your … Continue reading
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There are those days when you want to bite into an oatmeal cookie that’s a little over the top. A superlative chewy cookie with just the right amount of old fashioned rolled oats, nuts, chocolate and fruit. A cookie with … Continue reading
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My recipe for CHICKEN WITH MUSTARD AND RED PEPPER is a riff on a recipe by Patricia Wells. Her book, THE PARIS COOKBOOK. To read or cook from it is pure delight. I use French Dijon and coarse-grain French Dijon, … Continue reading
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