Chocolate-Covered Homemade Marshmallows
Nov 7, 2011
Northwest Territories
Rosehips are the fruit that's left once flowers have faded from the wild roses that grow in abundance throughout the Northwest Territories. They are edible, and are a good source of vitamin C. Rosehips are used to make jams, jellies and teas. Here, cream is infused with dried rosehips to make a delicate, floral-flavoured filling – perfect for a summer cookie. Look for crushed dried rosehips in bulk food stores, health food stores or specialty tea
shops. If you have wild rose bushes nearby, harvest and dry your own.
A phyllo crust takes the heavenly combination of strawberries and cream to the next level in this pie. Assemble the crust quickly, as the pastry sheets dry out easily.
This stunning tart showcases delicately flavoured figs. For best results, choose ripe ones that are plump, tender and heavy. To preserve freshness, refrigerate the fruit in a single layer for up to two days if needed.
This delicate meringue-based treat is a twist on the famous French Mont Blanc dessert. For best results, assemble it just before serving. Look for canned chestnut pur?e in the baking section of the grocery store.
This elegant torte combines cherries, almonds and smooth white chocolate custard. Make the components ahead of time so it's just a matter of quick assembly before serving.
Classic cheesecake is topped with a chunky sour cherry topping in this dessert favourite. The time it takes to bake on low heat helps keep the filling silky smooth. Cheesecake is easiest to cut when cold, so allow ample refrigerating time before serving.
Made with caramel pecan candies and regular pecans and drizzled with white and dark chocolate, these shortbread squares make the perfect accompaniment to your afternoon cuppa.
These individual galettes are spiced with the warm winter flavours of cinnamon and allspice. For a spectacular restaurant-style finish, serve each one surrounded by a drizzle of sauce on the plate and finish with a dollop of whipped cream.
