Need an edible spring craft? Have fun with the kids creating these luscious treats.
Tarte au sucre is a typical Quebec recipe you will find on the menu at L'Échaudé in Quebec City. Slim wedges, attractively garnished with fresh fruit and a swish of crème anglaise, intrigue visitors and satisfy locals who cherish memories of their mothers' versions.
There is no better symbol of spring than the famous stalk of the lily family, asparagus. Accented with smoked salmon and goat cheese, it becomes a great dish for easy entertaining.
This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.
Use cooking apples, such as Northern Spy Crispin or Golden Delicious. They keep their shape and are full of flavour. Note that this tart is a tall one, baked in a spingform pan.
Mini quiches are easier to serve than one big quiche, and they make for an elegant presentation at your holiday brunch. Prep them the night before, then pop them into the oven to reheat in the morning.
Mild and rich smoked trout is special enough for a festive brunch tart.
Are you a banana cream pie aficionado? If you are, try this updated version featuring a surprise semisweet chocolate layer, chocolate-hazelnut custard filling and bourbon whipped cream.
