Desserts 5 results

Blueberry Peach Pie Overcomes All Kinds of Crumble

Recipe For Life: Blueberry Peach Pie A humble pie made with peaches isn't just a perfect summer dessert, it's a fitting metaphor for life, and one that career-long food writer Louise Crosby is looking to realize through personal reinvention. By Louise Crosby You probably already know that one of the best things about summer is home-made fruit pie. Peach pie, to be specific, although pies made with peaches and blueberries, or peaches and raspberries, are special too. Juicy, sun-ripened peaches only come around once a year, so when I spied a quart from the Niagara region at the local farmers market the other day, I bought it straightaway and headed for the kitchen. Helping me with this little project was the wonderful Art of the Pie, by Kate McDermott. With detailed instructions on every possible aspect of pie-making, and gorgeous photography by Andrew Scrivani, whose work appears frequently in the New York Times, this is the only book you will ever need on the subject. It ...

Get warm and cozy with Welsh cakes

Recipe: Welsh Cakes A cross between a thin biscuit and a crumpet, these traditionally Welsh treats are sweet, studded with currants, and aromatic of cinnamon, nutmeg and allspice -- making them the perfect cold weather companion to a pot of tea and a warm comforter By Louise Crosby What to do when your town has been walloped by a ferocious late-winter storm and it doesn’t make sense to leave the house? When all the cold and blowing snow threaten to bring your spirits down? You make Welsh cakes, of course. They fill the house with a lovely smell, you get to practise your photography, and finally you get to eat them, preferably with a pot of tea. Most people I know have never heard of Welsh cakes, but I remember a time when they were sold in packages of six or so at the supermarket. You can’t find them anywhere these days, but they’re easy to make. Traditional to Wales, they’re a cross between a thin biscuit and a crumpet, sweet, studded with currants, and aromatic of ...

Peanut Butter Crispy Brown Rice Bars Trump Hate and Hunger

Recipe: Peanut Butter Crispy Brown Rice Bars When events in the U.S. makes you woozy, satisfy your hunger for something healthy, real and honestly nostalgic with a crispy rice peanut butter square. By Louise Crosby (January 29, 2017) OTTAWA, ON --  If you’re a person who aspires to making the world a better place, doing good, not harm, then you’ll be having a hard time stomaching what’s going on south of the border right now. It sinks you soooooo low, makes you feel angry, astounded, outraged, depressed, and, as a Canadian, powerless to do anything about it apart from wearing a pink pussy hat and marching on the street. Which, in Ottawa, was fantastic, by the way. So for mental health purposes, what do you do? You take a Donald Trump-free day, hop in the car, pick up Mom and sister Doritt, and head for the country, Mom with her sketch pad because she painted watercolours all her life and, at almost 91, isn’t about to stop, and you with your camera, because taking ...

Steamed Maple Puddings transcend presentation insecurities

Food: Recipes - Steamed Maple Puddings They may not come out as pretty as a Donna Hay concoction, but even a less-photogenic maple steamed pudding is a sweet, soulful pleasure that's hard to beat By Louise Crosby Ok, here’s the story. I was so seduced by the photo of steamed maple pudding in Donna Hay’s gorgeous book The New Classics that I had to make it, had to share the recipe with you. I LOVE maple syrup and I LOVE pudding, so the combination seemed winning. What wasn’t winning, however, was the time I spent running around kitchen stores looking for the right ramekins, the way my puddings didn’t slip cleanly out of those ramekins like Donna’s but were raggedy around the edges, and the way the maple syrup sauce did not run down the sides of the puddings in an enticing way but sunk right into the cake batter. And finally, I whipped the cream a little too hard, so it sits atop each pudding like a hat rather than relaxing downwards, all creamy and luscious. Some ...

Pecans make a Mexican Wedding Cake

Food Christmas can make anyone a nutcase, but this delicious cookie recipe offers a case in how specific nuts are used in various regional cuisines By Louise Crosby We no longer exchange gifts at Christmas in my extended family, except for the little ones. That simplifies things: no need to shop malls, get stuck in traffic, or go into debt. It leaves me, at least, free to get serious about baking. This year’s baking bonanza started with these powdery Mexican Wedding Cakes from Alice Medrich’s Chewy, Gooey, Crispy, Crunchy, Melt-In-Your-Mouth Cookies. They aren’t actually cakes, they’re cookies, and according to Medrich they go by many names depending on what kind of nuts you put in them: if you’re using pecans, you have Wedding Cakes, or polvorones; if almonds are your choice, you have Viennese crescents or Greek kourabiedes. Walnuts produce Russian tea cakes. I’ve also seen them called Butter Balls and Melt-a-Ways, Snowballs and Sandies. Whatever you want ...