Spring might be in the air, but don't tell my latest bread experiment that. Yes, cranberry season is long gone, and I felt a bit odd using them without the prospect of turkey dinners and mulled wine, but I couldn't help reaching for them anyway. So, here they are! Sweet cranberry fig sauce melded with … Continue reading Camembert and Cranberry Sauce Sweet Buns
Clafoutis is a casual and simple dessert from Limousin, south central France. It's a rustic dessert, eggy and dense, made of dark cherries baked in a custard. Despite its less than artful appearance, it's absolutely delicious and so stupendously easy--eggs, flour, milk, sugar, salt, almond extract are combined and the batter then poured over the … Continue reading Clafoutis
The Super Bowl is over and you don't know what to do with all the garlic bread you made, obviously.
A light, airy loaf using spice-infused milk, candied orange peels and ground cardamom. It will make the perfect winter toast to brighten up any cold mornings or afternoons.
I've made three milk breads since the new year. I was hoping to post a recipe soon, but I just haven't had the chance to sit down to properly type it all out. But soon. Very soon. (As you can see, my braiding skill isn't quite there.)
Happy New Year, everyone! Hope this year is filled with awesome things and good food. We've already had a pretty good start. Our first at home brunch of 2016 was a trio of fat, carb and something green: bacon wrapped asparagus, scrambled eggs with diced scotch bonnet and a piece of toasted ciabatta. (I've also been … Continue reading Happy 2016!
In which the heroine nears her destination: buttery mouthfeel croissants with the sought after flaky, shattering layers. A few small, but highly effective changes from #1 and #2: Using European-style butter. Butter with higher fat content, i.e. European butter, made a huge difference both in taste and the look of the croissants. (The higher fat … Continue reading Homemade Croissants 1.3
If you like sourdoughs, you'll probably like these buttermilk rye scones. I made them on a whim, wondering what rye flour would taste like in a pastry instead of bread one weekend aaaaaaaaaand I was instantly converted. They taste pretty amazing! The dark rye flour imparts a nutty and rich flavourful note that somehow, despite … Continue reading Buttermilk Rye Scones
With a scenic view of Lake Ontario, fun outdoor art installations and quirky decor, Drake Devonshire Inn has the look and feel of a modern country house. It's hip, it's stylish and the food is as cozy and hearty as Prince Edward County itself.
I had the Friday off last week and took the time to make myself my favourite breakfast food: an avocado toast with lime, olive oil, cracked pepper and salt. Admittedly it's simple, BUT...having the time to be leisurely on days when you usually have to rush--and other people are rushing--is the ultimate treat. I spent … Continue reading An Avocado Toast
Three Hour Brunch Friend 