Classic Pumpkin Pie
The crisp autumn air and the changing colours of the leaves mean it's pumpkin time, specifically, pumpkin pie time. Enjoy this classic fall dessert with a dollop of whip cream or a good ol' fashion scoop of vanilla ice cream.
The crisp autumn air and the changing colours of the leaves mean it's pumpkin time, specifically, pumpkin pie time. Enjoy this classic fall dessert with a dollop of whip cream or a good ol' fashion scoop of vanilla ice cream.
When Apples, Peaches & Pears (James Lorimer) was republished last summer, it garnered a Gourmand World Cookbook Award. From this second cookbook by Elizabeth Baird comes a pickled pear recipe with a Riesling dessert pear variation to honour both the season and the prize.
Sumptuous and sophisticated, crunchy chocolate hazelnut spread gives our layered cake a subtle nutty crunch and a glossy, lush frosting.
This quick version of kimchi packs the spicy-and-salty umami punch of the real thing—and is delightful served on these two-bite fish cakes with a tart mayo.
White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled. If it's not your thing, you can substitute the same amount of carrot. This recipe is a great way to use up leftover quinoa; if you don't have any on hand, make it ahead and spread it out on a large rimmed baking sheet to cool quickly.
Use silver dragées (hard edible candy decorations) to add a classy touch to these show-stopping ornaments. Look for them in baking supply stores, and use tweezers to apply them with precision.
A combination of our two favourite Easter treats, hot cross buns with chocolate are extra delicious. Purists, worry not—we’ve also included the option to add dried fruit!
Serve 3/4 cups rice and ladle stew on top making sure each serving has equal portions of carrots and bison, sprinkle with ~ 1 teaspoon of cilantro. Serve immediately. NOTE: When I cook this dish, a salad is served before the main course and the side dish for the main course is steamed broccoli. Dessert is Chocolate cake with mixed fruit and French vanilla ice cream.
Thighs work well in this new main-course take on a popular appetizer because they stay moist during cooking. Serve with Coriander Chutney.
