These savory plum and goat cheese tarts are a great summer appetizer, including a spiced plum jam swirled with mild, whipped goat cheese blend in a nutty pastry case. Beautifully highlighted by a bit of mint and a drizzle of aromatic olive oil.
A blend of flavourful summer tomatoes and cucumbers lighten this wild rice salad with roasted garlic dressing.
This variation on the traditional lemon meringue pie can be made with any combination of stone fruits – peaches, nectarines, cherries, apricots, or plums. A fun use for whatever stone fruit you have an excess of. Less tart than the original, most of the sweetness comes from the fresh fruits and is topped with a pillowy meringue that gets lightly toasted in the oven.
This blueberry buckle is a coffee cake with lots of fresh blueberries and a generous helping of streusel topping. Serve with yogurt and you can almost convince yourself it’s breakfast.
This cherry mascarpone ice cream has a mild, fresh fruit flavour that balances with the cheese for a sweet, creamy treat.
A free form caramelized onion tart robust with potatoes and brightened with crème fraiche and thyme.
A tender cake with bright rhubarb and lime, topped with walnuts and brown sugar. A perfect anytime cake that you can just about justify being breakfast.
A chutney with fresh strawberries, herbal cilantro, and a hint of spice from ginger and white pepper. And for more spring strawberry madness: strawberry cilantro chutney! I really wanted to create a semi-savory strawberry garnish, and cilantro or parsley seemed to be the key (also I have both of those in the garden now). I tried eating both herbs with fresh strawberries before setting off in a direction. While I liked the parsley, it could too easily dominate the strawberries. The cilantro was a better balance, highlighting the herbal flavours in the fruit without overwhelming them. Chutney is one of…Continue Reading
Tender carrot cake studded with walnuts and candied orange peel, in cupcake form topped with mascarpone frosting. Great for decorating as little or as much as you like. I know posting carrot cakes is customary before Easter, but since I don’t celebrate, it didn’t really occur to me to do so. But it’s still spring, there’s still tasty fresh carrots coming out of the ground, and is anyone really going to argue with cupcakes? And a good carrot cake recipes is nice to have at any time of the year. I adapted this recipe from a cookbook I use for…Continue Reading
An amazing citrusy cake with cream and multiple types of fruits and a slightly caramelized glaze. Well here’s another creamy citrus dessert before it gets too far away from citrus season. In this cake I originally used tangelo, lemon, and mandarin, but you could use a variety of different fruits. Using grapefruit in the cake and orange for the glaze would also be great. It you want an intense orange flavour, you could certainly use orange in all layers. I started off considering a loaf cake with a glaze and serving cream alongside, but I rarely make layered cakes and…Continue Reading