Maple Walnut Ice Cream
Toasted walnuts add crunch to rich and creamy maple ice cream. Use medium or amber maple syrup for the best flavour.
Toasted walnuts add crunch to rich and creamy maple ice cream. Use medium or amber maple syrup for the best flavour.
Perhaps the most Canadian dessert of all is the iconic butter tart. The first published recipe appeared in The Women's Auxiliary of the Royal Victoria Hospital Cookbook in the 1900s, but its origin is believed to date as early as 1663, when the king of France sent 800 unmarried women (filles du roi) to New France to o set the gender imbalance in the colony.
Crystallized ginger and shredded coconut add a delightful twist to this traditional Jewish cookie. The savoury cream cheese dough complements the sweet jam filling, which caramelizes nicely as the pastries bake.
This is my favorite recipe when company comes. Many of the steps can be done a day or two ahead of time which leaves you more time with your guests.
Serve this free-form pie with a scoop of vanilla or goat's milk ice cream purchased at the market.
Pastry chef Miriam Folkins prefers the dense orange butternut squash to pumpkin in this delicious Thanksgiving version of crème caramel.
This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtiere fans will be happy with the extra flavour.
Apple Snow is a classic of old-fashioned Canadian cooking. Its light airiness and creamy smooth custard sauce make it a favourite of all ages. Because the apples are cooked unpeeled and then pur?, it's essential to choose bright red apples, as juicy as possible. McIntosh, Spartan, Rome Beauty, Ida Red and Snow apples would be the pick of the crop.
