Recipes, tips and reviews
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
The quintessential Canadian dessert, butter tarts are the perfect summertime indulgence, although bakers tend to charge a fortune for them and there’s always competition over whose is the best. This long weekend, blow them all out of the water with these easy, decadent bars that put a spin on the classic. For a more traditional homage, omit the caramel drizzle.
Read MoreTom Colicchio includes a recipe in his for caramel ice cream in the book, 'wichcraft (Clarkson Potter, $32), which is great to make if you have an ice cream freezer. If you don't, buy a good-grade caramel ice cream and used it instead. Substitute canola oil for grape seed if desired.
If you're short on time, you can also fill these pies with whipped cream or traditional marshmallow fluff. The discs can be large or small.
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If you are making this for the Whoopie Pies and want to use the remainder of this mixture for caramel sauce, reheat it and add enough whipping cream to thin it to a pourable consistency.
Ripe pears take less time to roast. If your pears are really hard, bake them for 10 minutes in an empty baking dish before adding the rest of the ingredients. I prefer Anjou pears for this dish, as they take on the flavours of the spices best, but Bartlett pears would be a good substitute. The salty finish adds flavour and cuts sweetness.
Although similar to crème caramel, this is a firmer-textured custard. The recipe works like a charm – if you’ve ever been worried about turning out these caramel-coated moulds, don’t worry, it always works.
Read MoreAn easy custard dish that tastes like a Spanish flan but is much easier to make. Garnish with seasonal berries.
Read MoreIf you have a different pan size, adjust the crackers accordingly. Crowd the crackers on the baking sheet so they do not spread. For a superstar effect buy salted caramel ice cream to serve on top.
t’s best to buy caramels from chocolate shops that will melt easily. However, baking caramels will work as long as you stir them. Alternatively, make your own salted caramel by following a caramel recipe and adding 1 tsp salt. The size of your ramekins will determine how many you can make.
Read MoreThe quintessential Canadian dessert, butter tarts are the perfect summertime indulgence, although bakers tend to charge a fortune for them and there’s always competition over whose is the best.
Read MoreTo get the creaminess to give this custard the right texture use low-fat (usually 2%) or skimmed evaporated milk, which is available, canned, at the grocery store. You may substitute 1% milk, but the custard will be thinner.
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© 2018, Lucy Waverman.
