DID YOU KNOW? These yummy desserts were inspired by the Cronut (trademarked in 2013 by French pastry chef Dominique Ansel), which is known as half doughnut, half croissant. Fun!
Deli-sliced smoked turkey, creamy cheese and sauteed mushrooms make a delicious combination. Of course, you can omit the turkey for vegetarian friends.
This is always a big hit on the lodge's dessert buffet, where it is served warm with cr? anglaise. The nuggets of chocolate and cranberry sing of the holiday season. No need to reserve the pudding for after dinner because it's divine for brunch, too.
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.
The use of croissants instead of regular dried bread enhances the light and buttery richness of this dessert. A special treat would be to serve it warm with a scoop of cold vanilla ice cream.
These galettes are a hybrid between a plum Danish and an almond croissant. They get their unique taste from the almond-flavoured marzipan; look for it in the baking aisle of the grocery store.
From cheese and bacon to pickled hot peppers and red onion, any favourite topping is wonderful with these juicy snack-size burgers.
