This vitamin-rich dinner can be served over buckwheat noodles, brown rice, quinoa, or whatever grain your family prefers.
With store-bought cake, this dessert will be ready before you know it, making it a quick, no-fuss choice for a dinner party.
This is a currant and raspberry version of traubletorte, a classic German red currant torte. The meringue forms a smooth dome over the centre, leaving a small space between the meringue and cake. If you are a red currant fan, try the torte without the raspberries — either way, it's seed-crunchy — but it's only successful with fresh fruit. Serve mit schlag (with a healthy dollop of whipped cream).
Syllabub is a thick, frothy English dessert that was popular during the Victorian era. This version is adapted from recipe No. 1486 in Beeton's Book of Household Management, originally published in the mid-1800s. It combines deliciously with the first strawberries of the season and another Victorian favourite, crisp.
Cushing uses this unusual “no hands” method of making a kind of rough puff pastry, which works very well.
Chef Craig Stelmack makes Maple's outstanding spinach salad, crunchy with hot allspice-roasted walnuts, salty and smoky with strips of crisp bacon, sweet and fresh with apples, and dressed and garnished with really stinky blue cheese. It's an adult salad, but beware: it's addictive.
Prunes and raisins cooked in brandy add flavour and moisture to this dark, dense and delicious pareve (nondairy) Passover dessert. Look for the brandy, such as Carmel Brandy 777, at the liquor store.
Mom will love this fresh, feminine dessert from our May issue story, "A Feast for Mother's Day." You can make it ahead, store it in the freezer and at the last minute pull it out and serve garnished with fresh citrus rind or candied lilacs.
