I tried Hollywood Cone, on Queen West – had the strawberry cheesecake in a waffle bowl. Best soft-serve I have ever had.
What makes a perfect pavlova? A crisp base, a thin crust, and a soft meringue centre. Served with strawberries, passionfruit, and freshly whipped cream.
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.
Whilst at Upper Canada Village we had lunch at Willard’s Hotel. For dessert I had the early Ontario Johnny cake with warm maple syrup and whipped cream. *Incredibly* good.
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*.
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 […]
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 […]
This is a delicious “Hot Chocolate” donut from Glory Hole Doughnuts. I had it at Lit Espresso Bar on Bayview Ave.
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 […]
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 […]