In general I’m not a very gadgety person, but there are a few kitchen tools I can’t be without, and one is a stand mixer. I was asked to take an Oster® Brand stand mixer for a spin (see what I did there?) and used it as an excuse to also test out a dessert I’ve been meaning to try for ages – a rolled meringue roulade, which sounds far more fancy and sophisticated than it actually is. A roulade is really anything rolled up, and in this case, meringue is spread out and rolled into a log around tart berries and cream – essentially the same ingredients as a pavlova, which just might be my favourite dessert ever. As much as I love plum pudding and the chocolate bundt cake old family friends bring over every holiday, after a big turkey dinner I don’t want something heavy – I love the sweet-tartness and acidity of something made with meringues and tart fruit and cream.Continue reading

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I’ve made this a few times over the years, and like that it’s sort of half cookie half pie, yet called a gâteau. I made it when I have a glut of homemade jam in the house, or all-fruit mincemeat in December. This year I seem to have a surplus of blackberry jam in my freezer, so pulled some out to use in this big sweet sandwich, with jam spread between pieces of buttery cookie-pastry and baked as one giant cookie-pie, and served in thin wedges. You can nibble these out of hand, like a cookie, or serve them on a plate topped with a scoop of ice cream, like a far fancier dessert. The fact that it’s called a gâteau Basque rather than a big cookie-jam sandwich just makes you feel so much more sophisticated as a cook. Most gâteau Basque, named for the region in France, is tucked into a shallow tart pan, but I figured a) less than 50% of the populationContinue reading

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I know the first few frosty weeks of winter isn’t the best time to present late summer cherries, but although I made this in August, my freezer is still loaded with the remains of this same case of now pitted and halved dark BC cherries, and it’s occurring to me that it would make a pretty fab holiday dessert. I mean, look at it – the meringue and cream all billowy and snowy, with brilliant red, juicy cherries on top – it could be raspberries or cranberries, or a combination of any or all of the above, you just want berries that are juicy and tart to contrast with the sweet, soft and crunchy cream and meringue. And although these are fresh cherries, tossed with just enough sugar to help them release some of their juices, I typically simmer fruit just briefly enough to start it breaking down, and releasing more juices, then setting it aside to cool (or refrigerate ahead of time) before pouringContinue reading

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Do we have time for one more pie? Thanksgiving is early enough in Canada that I can often squeak by with the last of the stone fruits, and often plums, which make a mighty fine (yet mostly overlooked) pie. They get along well with apples and berries and of course rhubarb, and so when we had an impromptu pie party on a recent Sunday morning (I invited some pals over for coffee and pie), I rummaged through the fridge and came up with this combo. It was a winner. I am a huge fan of sweet-tart fruit pies, still warm enough that the ice cream or whipped cream creates rivulets of melted cream finding their way through the nooks and crannies of fruit, landing in pools on the plate. These two – they really get along. And if you have some plums in your fridge that are starting to go squidgy, you won’t be able to tell at all once they’re cooked. And if youContinue reading

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Much of the time, I’d choose a fruit crisp over pie. Not only because it’s so quick to make (and I’m so often the one making it) and because measurements don’t need the same precision, and there’s no worry over whether or not you’ll be able to extract a clean slice, but because I love sweet-tart, juicy fruit, particularly berries and stone fruits, and especially topped with a rubble of butter and brown sugar. It’s the ideal vehicle for vanilla ice cream and whipped cream, which I am an enormous fan of.

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For the record, I take photos of the food I share here before we all dive into it; it’s not styled in a studio, and more often than not people are sitting around while I snap, waiting to eat it. Such was the case this evening, when a handful of family came over for pizza in the back yard. Because there are so many berries in the city right now (the benefit of breaking all records for heat and sun this year) I made a pie. A galette, actually – a free-form pie you assemble and bake on a baking sheet rather than in a pie plate (although a pie plate works well too, and contains any leaks), which is one of my favourite things to do with a chunk of puff pastry. It was one of the items that got ejected from my overstuffed freezer in order to make room for the ice cream insert (priorities) – almost like it was meant to be.

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This post was created with the support of BC Blueberries (the title was too long to add Blog Flog!) – I’m a huge fan of blueberries from our next-door neighbours and as always, any words, thoughts and photos are my own. I’m almost overwhelmed by the possibilities once BC blueberries arrive and make their way to my kitchen. They were a few weeks late this season, and I found myself missing them – the big, plump, juicy highbush berries we always have a bowlful on the counter to nibble from at this time of year. I toss them in batters and on waffles, make cobblers and crisps, tarts and grunkles, pile them on a bowl of plain yogurt and granola, muddle them in drinks (try a small handful in a mojito) and simmer them into jam. BC is the biggest highbush blueberry region in the world, and they’re Canada’s biggest fruit export. I always buy more than I need, squirreling some away in the freezerContinue reading

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Early summer is fried dough season; in Calgary, the Stampede is here, and there are fairs and festivals everywhere offering up all manner of deep fried things and food on a stick. On the midway, I’ve always been semi-oblivious to funnel cakes, but have recently discovered how amazing they can be when you make them yourself. Which is a perfectly reasonable alternative to paying $7 for 7 cents’ worth of fried dough. I mean, look at these. How could you not love a funnel cake? And they’re faster and easier to make than a batch of doughnuts. Funnel cakes are made out of essentially pancake batter, run through a funnel (easier than it sounds!) into hot oil, making squiggles and blobs – it’s all crispy bits, really. And although the classic way to serve them is warm, doused in icing sugar, I’ve discovered they make a fine sundae, and judging the best food on the midway last night, the winner in the savoury category wasContinue reading

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I know it’s the height of spring and all thoughts are turning to strawberries and rhubarb (or should be), and I just harvested armloads of same to ensure baggies of frozen rhubarb will jam (pun totally not intended) all surplus freezer space for the foreseeable future, but because there were two 11 year olds in the house today, I decided to score some points with a chocolate marshmallow pie instead. (Spoiler: it worked.) It’s been on my to-do list to make something out of Renée’s new(ish) book, All the Sweet Things, since long before it hit the shelves. It’s a gorgeous book, so well photographed and designed by the talented crew at Touchwood (who also published In the Dog Kitchen and Out of the Orchard! ahem), but most importantly it’s filled with things I actually want to make (and eat).

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