Classic Apple Pie
When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.
When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.
Spring rolls are always a big hit at parties, but they are usually deep-fried and high in fat. Baking spring rolls after brushing them with a touch of oil eliminates the need to deep-fry them, without sacrificing that lovely crispy exterior. You can find the wrappers in the freezer section of many grocery stores. Thaw according to package directions before using. Sambal oelek is widely available, but any hot pepper sauce will do.
Though the mess (a layered mishmash of meringue, whipped cream and fruit) is a nod to our British heritage, the blueberries and biscuits in this version are inspired by the traditional Acadian grunt. Essentially a stovetop cobbler, this rustic dish was made by some of Canada’s earliest French settlers.
To get that rich, dark sauce, it's best to brown the meat before braising. The process takes a little time, but it layers in the flavour. Adding cocoa powder enriches the dish, too.
Your kitchen will smell like the holidays when you poach the pears for this festive classic dessert. The blend of spices and orange zest that infuse this layered beauty will have everyone at the table anxious for a taste.
Toasted buttery croissants take this modest bread-based dessert to new heights. Use day-old croissants for the best results; you'll need six to eight in total. Layering the croissants and the rhubarb gives you a bit of everything in each bite. You can also substitute the same amount of thawed frozen rhubarb for the fresh—just thoroughly pat it dry.
Smothered in orange-flavoured whipped cream, layered with meringues and garnished with nuts, this meringue cake, from our Holiday Baking: Sweet & Savoury special issue makes a show-stopping finale.
This crisp, fresh take on the Greek and Turkish dessert is perfect for serving with tea or coffee. Always taste the nuts before adding them to recipes, as their natural oils can cause them to turn rancid quite quickly. Our favourite trick? Stash them away in the freezer to prolong their shelf life.
