All posts filed under: dessert

Best crepe pan?

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cooking / dessert

A few years ago I had to replace my aluminum crepe pan. My choice? A lodge cast iron griddle pan. These pans come pre-seasoned, and are perfect for making crepes. And that’s all this pan does. Crepes, and pancakes. To clean it? Allow to cool and wipe it with a paper towel.

Paletas in TO

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dessert

In Kensington Market there is a wonderful little place called Wrestlers, that serves South American paletas. These “popsicles” are made with real fruit and/or milk. There are 20-odd flavours that are always changing, from fruit-based paletas like lime, pineapple or pina colada, to more indulgent milk-based flavours like banana-Nutella, pistachio, or rice pudding. They also serve Churros, and a bunch of drinks including cold-brew coffee, and Horchata Cafe. I tried a Nutella paleta, which was *exceptional*.  

Vodka-infused strawberries

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dessert / fruit / preserving

Too many strawberries? Soak them in vodka. Basically this works for just about any berries, and just about any alcohol. It is the easiest form of preserving. Just wash, dry, and hull the strawberries (about a pounds worth), and then put them in a pint-size jar with about ½ cup sugar. Then I filled the jar with vodka (about 1 cup). What happens is quick strange. I sealed the jar, and then put it in a cool, dark […]

Swiss Pflaumenwähe – plum tart

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dessert / food

There is classic Swiss dish that we used to eat on a Friday night during stone fruit season – the wähe, or tart. The classic form of this sweet tart is made with plums, and specifically Zwetschgen, or dark purple prune plums. A wähe is made using puff-pastry, fruit such as plums, apricots, or apples, and a custard-like filling. Ingredients 500-600g plums 450g puff pastry 60g ground almonds 30g breadcrumbs 2 eggs 150ml cream 2 tbsp sugar 1 tsp […]

A frangipane pear tart

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baking / dessert / pastry

This particular recipe comes from Standard Baking Co. Pastries, by Alison Pray and Tara Smith. I’m using the sweet pastry I talked about in the previous post. The frangipane is walnut, and the pears Flemish Beauty. This is my first attempt at a tart like this, and I have to say I was extremely happy with the outcome. Note the recipe in the book uses almond meal, however walnuts and even hazelnuts work fine, likely pecans […]

A sweet pastry dough

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baking / dessert / pastry

Recipes for sweet pastry dough abound. Let me rephrase that, recipes for pastry dough abound. So how do you know which one is best? Well, likely that is based on personal taste. This past weekend I made a lemon tart and a pear frangipane tart, both of which have a sweet pastry. The fillings and pastry came from different sources. The pastry dough came from Richard Bertinet’s book Pastry (Ebury Press, 2012). As simple as it […]