Raspberry Lavender Macarons

I used to make hundreds of macarons every day.  It was my first real pastry job and to my utter delight, making macarons was a useful thing I could do to ease the workload of the dessert station.  They showed me once and off I went, filling big half-sheet plaques with glossy circles of mocha, mint and mandarin.  There was a tiny learning curve with a few lopsiders that ended up my belly, but besides that, I remember them being uniform and picturesque, and countless.  The sky was the limit, and I marvelled at how such simple ingredients and really not that much work could turn into such marvellous little sculptures with so much texture.  My fave cookie, pretty much. Continue reading

Green Almond Pickle for the Food In Jars Mastery Challenge and a Blogger Recognition Award!

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Hi y’all, it’s been a busy week as I gear up for my first day back at work after a full 14 months of maternity leave (yes, being Canadian has it’s perks, it can be perky).  Deep washing my chef’s blacks.  Organizing recipes I’ve tested over the break.  Gathering a fresh set of razor-sharp cheap-O Thai knives.  Anticipating the springy feel of my black plastic kitchen slippers (you know the kind).  Really, REALLY wanting to shave all my hair off.  Like, almost every hair (the better to air-condition one’s head with in the heat of the Food Dungeon). Continue reading

Bitters Blood Orange Marmalade

IMG_7937Full disclosure: I wanted real bad to be a goth in high school.  It never really happened, for reasons almost entirely based in my lazy approach to fashion; I am hopelessly lo-fi when it comes to clothes.  I mean, I still wear a lot of black…

And 80’s goth music is part of the scaffolding of my heart. 🖤

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Meyer Lemon Honey Semifreddo

IMG_8313Half of this heavenly monster sits in my freezer right now, waiting like a cool semifreddonkenstein (half frozen, half… not.. frozen).  It’s pale yellow exterior concealing the deep wallop of Meyer lemon and Nova Scotian wildflower honey it holds within, waiting to be pared down, slice by slice, into moments of time that melt at exactly the right speed into creamy halos on your plate or tongue.  Or eaten standing up in front of the freezer by the feathered and chilly forkful, in one’s pajamas, like yrs truly.  At any rate, nothing will stop the powers of semifreddonkenstein! Continue reading

Carrot Soufflé Swiss Roll

IMG_7470.JPGSpring is finally in the air in Montreal.  Albeit, a very rain-soaked kind of spring, but that’s how the world gets clean… and my kitchen window is open and the air is sweetening and getting richer by the day.  It’s the kind of season where a trip to the corner market garners old friends in young guises – sweet radishes, robust green onions, the first berries, and carrots that actually taste like carrots again!  And I get excited about produce and want to celebrate, and challenge myself to make something with an non-traditional twist… or ok a roll and a twist. Continue reading