Individual Strawberry Sour Cream Shortcakes
Jul 14, 2005
Mark Filatow, executive chef and sommelier of Waterfront Wines in Kelowna, B.C., makes the most of local stone fruits and berries in this dessert, which he describes as “summer in a glass.” Filatow uses award-winning Okanagan Spirits Raspberry Liqueur for the sabayon, but says a raspberry fruit wine can work instead.
The classics never go out of style – and vanilla is still the most popular flavour of ice cream in North America.
Black cod, readily available fresh and smoked on the West Coast, is a popular menu item at Bishop's. Look for it in Asian markets and some supermarkets. Chef Dennis Green says the sauce is also delicious with salmon or roasted halibut.
It might come as a surprise that one of the most popular desserts in such an elegant restaurant as Canoe is a homey rice pudding -- fancied up, of course.
You don't need an ice-cream machine to make this rich and creamy soother.
These baked eggs taste so decadent and rich that they must be time-consuming, right? No way! They're a cinch to prepare. Serve with toast points and a simple salad for a fancy weeknight meal.
