Maple Apple Tarte Tatin

tarte tatin

I’m a huge fan of the tarte tatin – that upside down pie started on the stovetop and baked in a skillet, then inverted onto a platter with caramel dripping from the apples down the sides. It’s a delicious mess, and a perfect dessert to make when you don’t have a lot of time but want something rustic, comforting, and totally fantastic. It’s good with pears too – they’re a bit juicier, so anticipate more drips.

Maple Apple Tarte Tatin

adapted from Canadian LivingRead More

Pierre’s Roasted Pumpkin with Braised Chickpeas

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I love hearty winter curries, especially ones made with winter squash and chickpeas; here’s a simple one to keep you warm. While I was over for a conference call at Pierre‘s last week, he made roasted pumpkin with braised chickpeas as we chatted. It was the perfect lunch on the first day of deep snow – the kind that soaked the bottom six inches of your jeans and made your socks wet when you took your boots off.

Pierre and Candace were winging it and added butter chicken paste; feel free to use whatever blend you like, and enough to suit your taste.

Pierre’s Roasted Pumpkin with Braised ChickpeasRead More

Fresh Berry Tart

Fresh Berry Tart
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Ingredients
  1. Crust
  2. 1 cup all-purpose flour 250 mL
  3. 1⁄2 cup confectioners’ (icing) sugar 125 mL
  4. 2 tbsp grated lemon zest 30 mL
  5. 1⁄2 cup butter 125 mL
  6. 2 tbsp lemon juice 30 mL
  7. Custard
  8. 1⁄3 cup granulated sugar 75 mL
  9. 1 large egg 1
  10. 1 large egg yolk 1
  11. 2 tbsp cornstarch 30 mL
  12. 11⁄2 tbsp all-purpose flour 22 mL
  13. 1 cup milk 250 mL
  14. 1 tsp vanilla extract 5 mL
  15. 4 cups fresh berries (use any 1 L
  16. combination of blueberries,
  17. raspberries or sliced strawberries)
  18. Glaze
  19. 1⁄2 cup raspberry or apple jelly, melted 125 mL
Instructions
  1. To make crust: Combine flour, sugar and lemon zest. Cut in butter until mixture resembles coarse crumbs. Gradually add lemon juice, stirring with a fork until mixture is gathered into a ball. Wrap and refrigerate for 30 minutes. Roll dough out to form an 11-inch (28 cm) circle. Transfer to 9-inch (23 cm) tart or flan pan with removable bottom, pressing into bottom and sides. Chill again for 30 minutes. Preheat oven to 425°F (220°C). Prick bottom and sides of pastry with fork to prevent shrinkage. Bake 10 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) for the last 8 to 10 minutes, or until golden.
  2. To make custard: Whisk sugar, egg and egg yolk until thick. Add cornstarch and flour and whisk well. Heat milk and vanilla in a saucepan until almost boiling. Gradually add milk to egg mixture, then return to saucepan. Cook over low heat, whisking constantly until mixture boils and thickens. Transfer to bowl and refrigerate until well chilled. (This can be prepared a day ahead.)
  3. To assemble: Remove crust from tart pan and set on platter. Spread cooled custard over bottom of crust and arrange fresh berries on top. Gently brush melted jelly over fruit. Chill until serving time. Serves 10 to 12
The Best of Bridge http://www.bestofbridge.com/

Strawberry Mousse

mousse copy
Looking for a Valentine’s Day dessert? This strawberry mousse is really easy — and because it contains both gelatin and cream cheese it’s stable enough to make well in advance. Plus it’s pink. Very, very pink, making it perfect for the occasion.

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Chocolate Cheesecake

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Cheesecake used to be a staple at birthdays and special occasions like Valentine’s Day – and this rich chocolate cheesecake was one of the most popular ones I made.

If memory serves (and it doesn’t always) it originally came from Gourmet or Bon Appétit, tweaked over the years… I hadn’t made it in practically decades, and I forgot how good it was. It’s not tricky to make, and can be done in advance – it needs time to chill in the fridge anyway. To make it extra special, top with strawberries or raspberries.Read More

Maple Walnut Granola

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I realize that one can only have so many formulas for granola, and at some point you settle into a regular combination you can mindlessly mix up and bake without much in the way of measuring. This is one such recipe. It comes from our friend Aimée, who’s first cookbook focuses on seasonal eating from her urban homestead just outside Montreal.

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Since homemade granola is in constant rotation in our house, I chose hers to give a go; it’s very similar to my default granola, save for the applesauce and maple flakes (which, sadly, are not as readily available in Alberta). I had a jar of my sister’s crabapple sauce on my shelf, pink and sweet-tart, and so mixed some up, subbing sliced almonds for the sunflower seeds I had none of – that’s the great thing about granola, you can mix and match nuts and seeds and add whatever kind of dried fruit you like at the end.

Cheers Aimée! Your book is beautiful. (And so is the granola!)Read More