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,...

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...

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...

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...

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...

Apple & Cider Cobbler

Cheddar cheese and apple pie is a classic combination.  This recipe takes it to new heights by adding Canadian cheddar cheese into the biscuit topping of the cobbler and it can be baked all year round.  Fresh apples and cider from Canada are available even in the late spring and early summer...

Bacon Fat Caramels

A candy thermometer is absolutely essential for this recipe.  They’re inexpensive and a terrific tool for any serious kitchen. 1 cup whipping cream (35%) 5 tbsp smoked bacon fat (which is about the amount rendered by cooking one pound of bacon in the oven, on a rack or in a pan) 1 tsp salt 1...

The Art & Science of Homemade Ice Cream

Summertime and Ice Cream together so we thought it’d be fun to let readers learn from the master ice cream maker himself.  But first a little background. Dairy Processing Education at the Ontario Agricultural College, University of Guelph, has been part of our mandate for nearly 140 years....

Battery Park Stout Cake

This great cake comes from the kitchens of Dartmouth’s  Battery Park where they brew one of the main ingredients…stout!   1/2 cup (125ml) local stout (dark ale)* 1/2 cup (125ml) unsalted butter 1/3 cup (80ml) cocoa powder 1 cup (250ml) all-purpose flour 1 cup (250ml) white sugar 1 tsp...

Wildflower Honey Fudge

I was inspired to dig out this old recipe by a jar of honey from the Ontario Agricultural College’s (OAC) Bee Lab in Guelph.  Otherwise known as The Townsend House, it is the oldest school for apiarists in North America.  Wildflowers from strategically placed hives all over the Province are...