The Art & Science of Homemade Ice Cream
Jul11

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. The Department of Food Science is proud to be able to use the internet to continue this long-standing tradition. Ice Cream in all its history...

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Wildflower Honey Fudge
Jun09

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 harvested by the University’s bees and on going research helps Ontario’s beekeepers thrive. There are even on line courses.  The...

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Summer Fruit Platz
Aug31

Summer Fruit Platz

This recipe has staying power…it’s been part of my personal repertoire since 1984 and no home cook should be with out it on hand.  It’s so easy in its celebration of Canada’s massive fruit harvest.  Slice the peaches, apricots, plums, pears!  No need for peeling if you don’t have time. Pit the sweet cherries.  I’ve scattered blueberries over top and blackberries make a great addition.   I first...

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Blueberry Peach Crisp
May22

Blueberry Peach Crisp

Just before serving, flame some rum or brandy. Bound to add a dramatic touch to this wildly delicious dessert. Topping 3/4 cup (175 mL) dried crumbled macaroon cookies 1/4 cup (60 mL) ground almonds 2 tbsp (30 mL) finely chopped candied ginger 2 tbsp (30 mL) melted butter or margarine Fruit 4 large peaches, peeled and cut into thick slices 1 cup (250 mL) blueberries 1/4 cup (60 mL) granulated sugar 2 tbsp (30 mL) each: orange liqueur...

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Winter Pear Clafouti
Jan22

Winter Pear Clafouti

Canada’s great pear crop lasts, with proper storage, till mid-winter.  For this dish we like the rough-skinned Bosc. It’s a simple, egg-rich dessert so easy that even youthful bakers can whip it up. 2 tsps (10 m L) unsalted butter 1/3 cup (75 mL) + 1 tbsp (15 mL) granulated sugar 3 – 4 large Bosc pears, peeled, cored and quartered 1/3 cup (75 mL) all purpose flour 1/4 tsp (1 mL) salt 3 eggs 1 cup (250 mL)...

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Shine a Light on Canadian Cuisine - Pledge Canadian 2021