Summer Strawberry Pavlova
Jun01

Summer Strawberry Pavlova

A Strawberry Pavlova is one of summer’s great desserts! Crisp and snowy on the outside and marshmallow-like on the inside, the topping is lightly sweetened whipped cream and fresh local strawberries. Because the berries are left whole and unsweetened, the flavours are the purest you’ll ever taste, layered with cream and soft meringue. When it is inverted and the parchment is removed, the Pavlova will fall a bit and it becomes a cinch...

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Glencoe Mills Oatcakes
Apr20

Glencoe Mills Oatcakes

Deep in the rolling hills near Glencoe Mills, Cape Breton, Elizabeth “Mrs. Angus” Beaton bakes utterly amazing oatcakes. They are so good that she packs them with great care and ships them to her daughter, entrepreneur-extraordinaire, Janice, who once shared them with her lucky customers in her two upscale cheese shops, Janice Beaton Fine Cheeses. Made with two kinds of oats, one a grainy one that Elizabeth buys from Speerville Mills...

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Madeleines
Feb18

Madeleines

Good eggs and butter are really the basis for the classic French pastries called Madeleines. Sift the flour, then measure it. If you don’t have a sifter, a large sieve will suffice.  The molds are available at kitchen supply stores or on line.  1 ¾ cups (425 mL) sifted cake flour 1 cup granulated sugar ½ tsp (2 mL) salt Grated zest of two lemons 4 eggs, well beaten 6 tbsps (90 mL) butter, melted and cooled Butter the Madeleine molds...

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Maple Pouding Chomeur
Feb12

Maple Pouding Chomeur

Maple sugar-making was an important social activity for the indigenous peoples. Families and small groups gathered in temporary camps in early March, staying for about a month in order to make their yearly supply. Diagonal cuts were made in the base of the sugar maple trees (Acer saccharum) with an axe and the sap that flowed out was gathered in shallow containers.   Originally the syrup was boiled by plunging hot stones into the sap...

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The Ultimate Chocolate Brownies
Dec09

The Ultimate Chocolate Brownies

Okay, okay….this recipe has very little to do with purely Canadian ingredients but I’ll defend it as part of our historical culinary tradition. Get yourself the best chocolate you can find.  I was lucky enough to be given 1 kg of Cacao Barry’s single estate chocolate pieces as a thank you gift for participating as a judge in Gold Medal Plates.  However, I have made them with good bittersweet chocolate bars that seem always...

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