This classic flavour combination is delicious in teatime scones, which have a cakier texture than traditional scones. Excellent served with Sweet Potato Muffins (recipe link below).
Greek thyme honey, traditionally used in this cheesecake, adds an intriguing herbal flavour. Closer to home, try wildflower or melon honey.
When Christiane Schull was growing up in Rosemere, Que., in the '60s, her mother, Helen Gougeon, was food columnist for The Canadian magazine. "Dinner was always splendid -- an event. For my mother, food was a symbol of sustenance, comfort and happiness. I learned a lot from being in the kitchen with her. I adopted her way of using herbs and spices, adding a bit of this, a bit of that. And everything ends up tasting wonderful, just like hers. A lot of my friends hate to cook. They remember horrible meals - fish every Friday, macaroni on Monday and mushy vegetables. I don't have those memories. I have a joyful feel. That's what Mom gave me. A legacy of good cooking and fun. We all especially loved her wild blueberry tart. Even the crust was super on its own."
Popular in the United Kingdom, treacle is a syrup made in the refining of sugar cane. Treacle Tart has become a curiosity in other countries due to being in the Harry Potter books. In Canada, look for Lyle's Golden Syrup. Or you can substitute 2/3 cup (150 mL) corn syrup and 1/3 cup (75 mL) fancy molasses for the golden syrup.
Cranberry Lemon Squares are made possible by foraging in the wild for the signature ingredient. For Southerners, this recipe also works very well with cultivated cranberries, quartered so they are the same size as the tiny ones so well hidden somewhere outside Yellowknife.
One of the juiciest of fruits, sweet-and-sour pineapple stars in this summer-ready dessert that, topped with a rum-infused caramel sauce, will transport you to the tropics.
These slightly puffed, crisp crackers don't need to be dunked or spread with anything. They're perfectly delicious on their own and work well cut into festive shapes, such as trees, stars and snowmen.
Dried cranberries preclude the need for sugar in these tender, biscuitlike cookies, which are also flecked with green pistachios for a festive look.
